LAVA HOT SPRINGS — Rogue Restaurant, a local American bistro, will soon be featured by America’s Best Restaurants as part of its national ABR Roadshow, which spotlights independent locally owned restaurants making a difference in their communities.

The ABR video crew visited Rogue, 222 Main St. in Lava Hot Springs, on May 21.

Once the episode is completed, it will air on ABR’s social media channels, website and YouTube channel, with the air date announced on Rogue’s Facebook page.

A restaurant born from necessity

Drawn by the Gem State’s outdoor lifestyle, Rogue owner Carol Cove and her life and business partner, Eric Partridge, moved to Idaho about four years ago — Partridge is an avid off-trail snowmobiler and Cove a mountain skier. When the local dining options fell short of what they were looking for, they decided to fill the gap themselves.

“If we don’t get a decent deal in a decent place, we’re going to lose our minds, and we’re going to starve to death,” Cove said, laughing in recounting how Rogue got its start. “So, having done it forever — he’s like, ‘Just do it yourself.’ It took me three years, but I finally did it.”

They chose Lava Hot Springs for its rare mix of loyal locals and steady tourist traffic, then went looking for the right chef. Cove had heard about Pete Villalobos while working in Pocatello and told Partridge they needed him.

“He’s got a passion for food, his creativity is out of this world — he’s just educated, and he just wants the opportunity,” she said. “We sat down, and I said, ‘This is kind of what we’re going for. Can you run with it?’ He ran with it, and Rogue was born.”

The food

Villalobos, who cooked for 14 years before earning his culinary degree from Auguste Escoffier School of Culinary Arts — one of the most respected programs in the country — describes Rogue’s approach as an American bistro with a European foundation.

“Everything that we do has European technique into it, so that’s what makes it so good,” he said. “It’s a heavy chef-driven prep. When it comes to all the sauces, dressings, tasting, seasoning — I do all that.”

He’s backed by sous chef Jeff Lennon, whom Villalobos calls one of the best in Southeast Idaho.

The menu reflects that pedigree. Cove credits Partridge with the vision behind their celebrated chicken parmesan — served with housemade bucatini pasta and charred burrata — while Villalobos executed it. Their fish and chips, made with fresh mahi mahi rather than the more common haddock or cod, have drawn raves from customers who drove in from Florida and New England alike.

“We get people from Florida who come in, and they’ve never had better fish — and we’re in Southeast Idaho,” Cove said. “We’re New Englanders. We don’t eat crappy fish.”

Villalobos is equally exacting about sourcing. If an ingredient doesn’t look right when it arrives, it doesn’t get served.

Two new fan favorites — the Diavolo Chicken and the Lennon Burger — will debut as part of Rogue’s new summer menu on June 12, which also coincides with the ABR feature. The Cowboy Ribeye is also a very popular item on the menu.

The full experience

Beyond the food, Cove has pushed for Rogue to stand out on service and atmosphere. Every server sits with Villalobos when a new item hits the menu so they can speak confidently about every dish at the table.

“I want the whole thing to be an experience, because that’s something that’s really lacking all around us,” she said. “I think we’ve really achieved that from the minute you walk through the door.”

Rogue employs about 15 people — hosts, servers, bartenders, cooks and dishwashers — and has been recognized with multiple Best of Idaho Awards. Villalobos is also nominated for the Idaho State Journal Readers’ Choice Award for chef of the year, and the restaurant has earned consistent praise on its social media pages.

The timing of the ABR feature carries personal significance: June 27 marks Rogue’s one-year anniversary.

“It’s a hat off to the community as well,” Cove said. “Lava is such a generational place — families just keep coming, people bring their kids back, their grandkids back. To showcase Lava, and then showcase us as something new and upcoming, I think it’s just such an awesome opportunity. It’s very humbling.”

Rogue is also involved in the broader community, supporting local events and fundraisers including initiatives with Idaho State University.

For more information, follow Rogue Restaurant on Facebook.