5 minute read
ANDERSON RESERVE
Photo by Karen Day
Come as a Customer, Leave as a Friend
By April Neale
Paul Anderson is an elite Idaho restaurateur, although he’d likely balk at the description. The humble Colorado entrepreneur is a rising culinary star thanks to a mix of talent, grit, and good timing despite the curve ball of the pandemic. He’s making magic in Sweet, Idaho, which isn’t as easy to access as the foodie hotspots in downtown Boise or Ketchum. Still, people are making an effort to get there by car and, yes, even helicopter.
Paul carries the same name as his grandfather, Paul Sr., who shared his love for enterprise and built a successful business in Colorado. His father Dennis equipped young Paul with many skills and watched his son take them on with great focus and flourish, including butchery, an Anderson family tradition.
Paul's eventual goal was to sell the finest meat and prepare and execute a world-class menu in a restaurant he dreamt up. And although he took a temporary detour in racing cars, Idaho was the state he settled on after a fateful drive through Sweet. Parents Dennis and Euphemia came to see the land after Paul had quietly made the purchase.
Anderson Reserve presents a palpable change of pace, evoking a sort of nostalgia for a family dinner with the ones you love. In large part, that immersive feeling is thanks to Paul’s relatives, who work alongside him and the extended family he employs. "The people here really make the experience. My parents came after I was already building the restaurant. I had fallen on some hard times, and they sold everything in Colorado and moved here to help. And, they did that in a very big way," explained Paul.
His parents, who sold their business interests in Colorado and came to help him see through his vision, worked alongside Paul to bring to life his big design ideas through work equity and building skills.
"We completed the building and started working towards a grand opening,” Paul said. Now, his wife Samantha and mother greet guests at the front door to seat them. “That's probably our biggest asset. I'd love to say it was the food or the atmosphere of the surrounding area. But it's that they're greeted and welcomed as family," he said.
The success of Anderson Reserve, which caught on like wildfire through very little to no advertising, suggests that people are longing for that familiar, comfortable experience and the restaurant’s straightforward American food, made with the highest quality ingredients with a take-your-time approach to service.
The staff at Anderson Reserve stays on, bucking national restaurant trends. Have a lofty service industry or culinary resume? Paul said it requires more than that, especially since his guests are so warmly welcomed when they arrive.
“I realized it was more important to have people with personality than just hitting twelve steps of service. Resumes are what you can type on paper. Not what you can produce. In the beginning, I thought we always had to hire career servers. Having a gift to gab and making somebody feel welcome at the table means so much,” he said.
And because the restaurant is only open four days per week, Paul said they bond as a family. “Sometimes we yell at each other, like family. And at the end of the day, we're all high-fiving— that passion also comes through their attitudes at the table and in the kitchen. We're very passionate about service and always have each other's back. And that makes it so much more than just a job," he explained.
Recently, Anderson Reserve introduced a new cigar and whiskey humidor. Salvaged local metal silos were retrofitted with rich woods, lighting, filtered air systems, artistic metal details, and comfy leather from which patrons can sip the best whiskey and wine.
“Samantha and I had started eyeballing these silos. One cold night, we were sitting outside, both enjoying a cigar. And I said, 'It sure would be nice if we could smoke inside, wouldn't it?',” Paul said. From there, the pair created an idea for a cigar lounge. “We talked to several customers and realized it fits our customer base well. We drew out the plans, which have unfolded into precisely what we had imagined,” he said.
So what’s next?
Among other things, look for a summer concert seires."We plan to grow, expand, and do a little mini amphitheater,” Paul said.
