Stompin Barley: ’Wine Down’ With Good Company

Writer / Matt Keating
Photographer / Brian Brosmer

The owners of Stompin Barley, 14560 River Road, Carmel, want all of their guests to know their restaurant and wine bar is the perfect place to “wine down” with good company.

When you enter the elegant but relaxed atmosphere of Stompin Barley, you immediately get the same, warm feeling you would have coming home to family and friends.

Co-Owner Alesia DeBoer says she loves it when satisfied guests tell her they enjoy the ambiance, as well as the great food and drinks.

“About 75 percent of our business is from repeat customers and good word-of-mouth,” DeBoer says. “We have a casual but comfortable atmosphere. You can come in and stay a long time with friends, or just get a quick meal. It’s been very nice to get guests who like to do both.”

Stompin Barley opened Feb. 21, and the owners have had a lot of guests from Carmel, Noblesville, Geist, Fishers and Indianapolis.

“We spent a lot of time preparing to get everything just right before we opened,” DeBoer says. “We have received a lot of compliments on the wine list and the food.”

Her husband, Richard, spent six months researching wines to establish an extensive wine list.

Some interesting white wines include La Maranzana Moscato, which has hints of peach, apricot and orange with a degree of sparkle, Von Schleinitz Estate Riesling, with aromas of peach and apple and a mineral undertone finish. These are just two of several white wines to choose from.

Chardonnays include a Storypoint Chardonnay, a light refreshing drink with a taste of plum, toasted oak and vanilla and a balanced finish and a Sonoma Cutrer 2013 with aromas of apple pie, pear and white peach that are accented with oak spice, vanilla, toasted nuts and a touch of butterscotch and light caramel. Stompin Barley offers many other Chardonnays as well.

Red wines include a Chateau De Campuget with flavors of raspberries and black currant, a Vidaubanaise Le Provence Rose, with an inviting bouquet of red currents, strawberries and melon with a long, refreshing finish and a Chateau Margui Rose, with flavors of grapefruit, peach, spice and minerality.

DeBoer noted there is a wide variety of different wines and drinks to choose from.

“We have a revolving wine list and wine by the glass,” DeBoer says. “We also have craft beers, and we are planning monthly or bi-monthly dinners. We are having the first monthly dinner this month (In June). I have been encouraged by all of positive reviews on the food we have had.”

DeBoer’s favorite entrée is the Mahi Tacos. Her other favorites include The Kobe Slippers, the salads and the Scallops Picatta.

“We have an outstanding executive chef, Kyle Allbright, who has all of his own recipes,” DeBoer says. “He’s very creative and makes a wonderful variety of entrees and appetizers.”

DeBoer says the menu is focused around delectable locally-sourced small plates and entrees, which are designed and created by Chef Allbright.

The appetizers are a Charcuterie Platter, an assortment of meats, cheeses, jams and bread, hummus, a chef’s choice served with grilled flat bread points and a Smoked Salmon Carpaccio, with olive oil, capers, shaved red onion, lemon dill aioli and grilled toast point.

Salads include a Braised Beet and Poached Pear Salad, a spring mix with toasted almonds, cherry tomatoes, Manchester cheese and Balsamic Vinaigrette and a Caprese Salad with mozzarella, tomatoes, basil and balsamic drizzle.

Taco lovers will enjoy the Mahi tacos or Chicken or Chili Rubbed Skirt Steak tacos. Flat breads include Margherita, Caprese, BBQ Chicken, Black and Bleu and an Artichoke Piadina. Tasty Sliders featured are Kobe, Tenderloin and a BLT Caprese with Balsamic basil Chimichurri and fresh basil.

Entrees include a Duck Confit served with red wine demi-glaze, prosciutto, roasted baby carrots, pearl onions and fennel, a Cedar Plank Salmon with pesto, carrot ginger purée toasted walnuts and braised red beets, a Pan Seared Scallops Piccata and a six-ounce filet.

Stompin Barley’s desserts are Red Velvet Cake, Tiramisu or chocolate cake.

“We are only open for dinner, but we are planning special events,” DeBoer says. “We are hoping there will be office Christmas parties. I’ve been very excited at how well people have been telling us they will be back with family and friends.”

Stompin Barley is open from 4-10 p.m Monday-Saturday, and 4-9 p.m. Sunday. Call 317-764-2974 or visit

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