Restaurateur Danny Auth will open the dining venue in Filer, Idaho on December 15, initially serving only lunch before expanding into dinner once a liquor license is secured. Auth does not plan to hire servers, but will visit tables personally to introduce himself and take orders.
Four months ago, Danny Auth couldn’t imagine opening a restaurant. He just launched a personal chef and catering business earlier this year. But after getting a good offer from the new owners of Pebble Ponds Golf Course in Filer, Idaho, he jumped at the opportunity to open an elegant dining venue, the Twin Falls (Idaho) Times-News reported.
The new restaurant, BLu, opens December 15 at the golf course. Auth was looking for a large kitchen space for his catering business. Now, he’ll run a restaurant, and handle catering and weekly personal chef meal deliveries out of the new space, the Times-News reported.
“That was one of the draws of this facility,” Auth said.
There used to be a restaurant at the golf course under previous owners. But now, the space has been remodeled, giving it a new feel. A pro shop area that isn’t in use anymore is now a bar, and Auth re-arranged kitchen equipment, the Times-News reported.
Auth plans to open the restaurant for lunch from 11 a.m. until 2 or 3 p.m. And once the restaurant’s liquor license is secured, they’ll be open for every night too, offering a tapas menu. Starting January 1, Friday and Saturday nights will be reservation only for an all-inclusive dinner, including salad, appetizers and entree. It will be a place to dress up and go for an upscale dinner, Auth said.
As for the menu, he plans to create authentic dishes, such as a New England lobster roll, Cubano sandwich and traditional Philly cheesesteak. But it will still be fast—with prep work done in advance, Auth says he can cook menu items in less than two minutes. He also plans to shop locally for ingredients and is exploring the farm-to-table concept, the Times-News reported.
Auth doesn’t plan to hire any servers. Instead, he’ll come to tables to introduce himself and take orders. Customers’ requests will be directly communicated instead of being passed through servers. “I would much rather be a chef to our client base,” he said.
It’s an unusual setup. “There’s never a relationship with the person cooking your food,” he said, adding he’s personally vested in making sure each customer enjoys their meal. Auth likened the concept to a dinner party where everyone congregates in the kitchen. And he plans to bring in the entertainment factor when he comes out wearing his chef’s apron and hat, the Times-News reported.
Auth, who has 18 years of restaurant experience, received his training at the Le Cordon Bleu College of Culinary Arts in California. He previously worked as general manager at Slice in downtown Twin Falls and as executive chef at The Historic Ballroom. Once the restaurant opens, he expects business to pick up when golf season starts in March, the Times-News reported.