Kelly and Pat Scully have always had an eye for things that look beautiful and a palette for things that taste delicious. Inspired by a trip to Chicago, they knew they would one day pair their love of interior design with their love for fine food and drinks. “I could do that and change the way we do design… to give people a wonderful experience,” Kelly reflects.
Indulge is the realization of that dream, a space that combines the elegance of a wine bar with the creative energy of a design studio, Finishing Touches. Since opening in February of 2021, their wine bar-design showroom concept has become a distinctive addition to the Boerne community.
Scully spent considerable time searching for the ideal location that could accommodate her hybrid vision—a space that was not only a wine bar but also a showroom, design center, color studio, office, and warehouse. “Fruition takes time,” Kelly acknowledges.
Indulge has established itself as a unique destination with a “dark, moody, and high-end vibe” that appeals to both wine enthusiasts and design aficionados. The atmosphere reflects the Scullys’ attention to detail, from the carefully curated decor to the thoughtfully selected bar menu. Every element of Indulge is designed to create an immersive experience where guests can relax with a glass of wine while exploring the latest trends in interior design. Even the bathrooms are on-brand.
The community’s response has also been highly positive, with locals embracing Indulge and welcoming the Scullys wholeheartedly. “Boerne has the best people,” Kelly says. “I’ve honestly had people say, ‘We want to support you and make you successful.’”
Since the doors of Indulge first opened, Alan Matye has been blending drinks and creating memorable experiences for guests. Matye's path to Indulge came through a lucky discovery. "I have been a bartender for nearly 15 years, and along the way, I worked with our GM, Sara," Matye recalls. "I saw, scrolling through Facebook, that a mutual friend of ours had posted about how excited he was about an up-and-coming wine bar called Indulge. So I looked up Indulge on Instagram and saw that Sara had liked all the posts. I assumed she was the GM, so I reached out and asked if they were hiring! The rest is history."
Matye explains the appeal like this: "Indulge is unique because of the scale of what is offered. Not only are you in a beautiful and meticulously designed space, but we also offer a carefully curated international tapas menu, which lends itself very effortlessly to our wine and cocktail selections," he says. "It is rare to find a wine bar that also offers a full spirits menu as well as a small yet exciting cocktail menu!"
Matye's passion for Indulge and his work is evident in his approach to the craft. "I enjoy making all cocktails, to be honest," he shares. "I think the variety and spontaneous nature of what people look for is what keeps it exciting. It's not the same thing every day!"
If you are a wine snob, interested in interior design, or both, then you will fit right in at Indulge and Finishing Touches. The elegant yet intimate ambiance, alongside its outstanding selection of food and drinks, will leave you with a memorable experience—one that is sure to intrigue, inspire, and have you planning to return.
indulgetx.com | 830-336-4727 | 21 Truss Dr.
RECIPE:
Blue Smoke Cocktail
Ingredients
Mezcal
Blanco Tequila
*Blueberry Balsamic Shrub
Orgeat (Almond Syrup)
Licor 43
Muddled Serrano Pepper
+Orange Oleo Saccharum
The Blue Smoke is one of the signature cocktails you’ll find at Indulge. It’s a smoky, tangy delight with a balance of rich flavors, spice, and a sweet, complex citrus finish. It’s perfect for the sophisticated and adventurous cocktail lover in us all.
*Blueberry Balsamic Shrub:
1. Combine the blueberries with balsamic vinegar.
2. Add a touch of sugar to balance the acidity.
3. Let the mixture sit, melding the flavors into a rich, tangy shrub.
+Orange Oleo Saccharum:
1. Peel oranges and combine the peels with sugar.
2. Let the mixture sit until the sugar extracts the oils, forming a fragrant, citrusy syrup.
Instructions
1. Combine mezcal, blanco tequila, Blueberry Balsamic Shrub, orgeat, Licor 43, and the muddled Serrano pepper into a shaker or mixing glass and stir.
2. Strain into a lowball glass over ice.
3. Finish with a drizzle of Orange Oleo Saccharum for a citrusy kick and garnish with a twist of orange.