at Borrowed Time in Douglas, farm-fresh eats and fine wines meet to create an unforgettable experience. Since opening in its new space last year, the wine bar has brought new, distinct flavors to the area, but in a relaxing, unassuming atmosphere.
“We wanted to do something that was a little more unique,” said Kim Bale, co-owner. “So far, it’s been a lot of fun because it allows people to hang out in a comfortable, cozy space, and try something they normally wouldn’t think of trying. We wanted to make it less intimidating.”
Borrowed Time’s space is a blend of California meets Nashville — two places where Bale and her partner, Robert Mayo, have lived. Outside, people can bring their pets; listen to live music; and play cornhole, giant Jenga and ping pong.
“When we were thinking about the style we wanted a couple years ago, it was inspired by our time in California and that’s what you see on the inside with the rich colors and the wine-driven decor,” Bale said. “Outside, we drew inspiration from Nashville. Every bar outside just felt like a total backyard party. They had cornhole everywhere, ladder golf, live music — it just felt so relaxing and welcoming.”
Borrowed Time’s main menu features rotating wines from around the world; small-batch liquors; local craft beer; and small, shared dishes including cheese and charcuterie boards, bruschetta, homemade desserts and chef specials. Aside from its regular menu, Borrowed Time offers three-course, prix fixe dinners in its loft, where the menu is set and chef-driven, changing weekly.
“The dinners all follow a theme,” Bale said. “We did one with a Japanese twist on familiar dishes. That’s our chef’s style of cooking — taking things that are familiar and making them just a little bit different. Each dish comes out beautifully; it’s really thoughtful, and the flavors are really good. We also offer an optional wine pairing.”
Bale and Mayo operate Borrowed Time year-round.
“I think what sets us apart is that Robert and I are here all the time,” Bale said. “To have the small concept that we have — where we’re actually oftentimes the ones taking care of people — I think makes that personal, friendly connection even more genuine. We try and treat everybody that walks in like a guest in our home, rather than at a restaurant.”