Chef David Sellers will make his return from a 10-year absence to the Santa Fe dining sceen at Horno Restaurant, which is filling the Marcy Avenue place that was dwelling to Il Piatto Italian Farmhouse Kitchen for 24 years.
Sellers was sous chef at Santacafé for 10 years in advance of opening Amavi in 2007. He used the past 10 years expended away from Santa Fe kitchens, very first in Connecticut and given that 2014 at the Street Meals Institute in Albuquerque.
“I’m planning on performing a relaxed cafe but with fantastic foodstuff,” Sellers mentioned in the bare-bones Horno room that he expects to have all set for diners in June. “We’re likely to do high-quality meals but not fine dining. No white tablecloths. I have honed the artwork of building terrific food that is not killer pricey. No pretense, just excellent foodstuff.”
Horno will be steeped with road foodstuff influences, with a mix of Italian, Mediterranean and touches of Southeast Asia.
“I phone it an Italian-leaning gastropub,” Sellers said. “I really do not want to be restricted to one factor.”
The menu will include things like handmade pasta, a Cajun type oyster po’ boy sandwich, a meatball sub and Sellers’ two-time winner at the Inexperienced Chile Cheeseburger Smackdown. Horno also will have a deli situation with organized meals to consider property, a idea attaining currency in the COVID-19 era.
Sellers has occur out a unique chef from his approximately 7 a long time at the Street Foodstuff Institute, which he aided start and was a method director and government chef. The institute trains budding food truck operators, caterers, bakers, new restaurateurs and restaurant personnel. The institute has three food vans and two cafes.
“I experienced produced concepts with college students interested in Thai, Greek and Vietnamese,” Sellers claimed. “In get to aid these people today with their idea, you have to discover that meals as properly.”
The food stuff vehicles ordinarily come with reduce price ranges, a way Sellers wants to acquire with Horno’s food and wine.
“I’m a wine geek,” he mentioned. “This time will be different (than the superior-priced wines he had at Amavi). “We will have terrific wines that you really do not see in stores at $10 or significantly less for each glass and $20 to $35 per bottle. I likely will have a reserve list for [old customers].”
He will also have 10 beers on tap, mainly neighborhood.
He is assured he will realize success in a space that Il Piatto thrived in for 24 many years before closing in March due to the fact of the coronavirus.
“I’m super fortunate,” Sellers reported. “I still have a reliable pursuing. I preferred to have a organization to guidance my loved ones until finally I retire.”
Sellers was government chef at Max Fish in Glastonbury, Conn., when he returned to New Mexico to acquire about the Avenue Foods Institute. 6 several years later on, he listened to from La Boca owner James Campbell Caruso, whose cafe is throughout the street from the Cortez Setting up, where by Horno will be located. Caruso realized the Cortez landlords and clued Sellers in on the emptiness.
Sellers had been browsing close to Santa Fe for a restaurant space given that just before the pandemic and had regarded as the cafe grind for two or a few yrs. He enjoyed the Street Food items Institute career but experienced been living in Santa Fe the complete time.
“I was obtaining weary of the commute,” Sellers stated. “I’d go down tremendous early and get household super late. Not that this is the appropriate time to open a restaurant but this type of opportunity does not occur around frequently. The volume of foot website traffic is blowing me away.”