Chef David Sellers will make his return from a 10-year absence to the Santa Fe eating sceen at Horno Restaurant, which is filling the Marcy Avenue space that was home to Il Piatto Italian Farmhouse Kitchen for 24 years.
Sellers was sous chef at Santacafé for 10 years ahead of opening Amavi in 2007. He spent the previous ten years used away from Santa Fe kitchens, initially in Connecticut and given that 2014 at the Street Foods Institute in Albuquerque.
“I’m organizing on undertaking a casual cafe but with wonderful food,” Sellers reported in the bare-bones Horno room that he expects to have all set for diners in June. “We’re likely to do high-quality foods but not great eating. No white tablecloths. I have honed the art of producing good food stuff that is not killer costly. No pretense, just good food items.”
Horno will be steeped with road food stuff influences, with a combine of Italian, Mediterranean and touches of Southeast Asia.
“I get in touch with it an Italian-leaning gastropub,” Sellers stated. “I never want to be minimal to one particular thing.”
The menu will involve do-it-yourself pasta, a Cajun style oyster po’ boy sandwich, a meatball sub and Sellers’ two-time winner at the Green Chile Cheeseburger Smackdown. Horno also will have a deli case with ready foods to consider residence, a idea attaining forex in the COVID-19 period.
Sellers has occur out a diverse chef from his nearly seven several years at the Road Foodstuff Institute, which he helped start and was a system director and government chef. The institute trains budding meals truck operators, caterers, bakers, new restaurateurs and restaurant workers. The institute has three food trucks and two cafes.
“I experienced produced ideas with college students fascinated in Thai, Greek and Vietnamese,” Sellers explained. “In buy to help these individuals with their principle, you have to find out that foodstuff as properly.”
The food stuff vehicles generally come with lessen prices, a route Sellers would like to take with Horno’s food and wine.
“I’m a wine geek,” he stated. “This time will be distinct (than the substantial-priced wines he experienced at Amavi). “We will have excellent wines that you don’t see in retailers at $10 or a lot less per glass and $20 to $35 per bottle. I almost certainly will have a reserve checklist for [old customers].”
He will also have 10 beers on faucet, mainly regional.
He is self-assured he will triumph in a space that Il Piatto thrived in for 24 yrs in advance of closing in March because of the coronavirus.
“I’m super blessed,” Sellers reported. “I nevertheless have a stable next. I required to have a enterprise to help my household until finally I retire.”
Sellers was executive chef at Max Fish in Glastonbury, Conn., when he returned to New Mexico to consider above the Avenue Meals Institute. Six decades later, he listened to from La Boca owner James Campbell Caruso, whose restaurant is throughout the avenue from the Cortez Developing, where by Horno will be located. Caruso knew the Cortez landlords and clued Sellers in on the emptiness.
Sellers had been searching all over Santa Fe for a restaurant area considering the fact that before the pandemic and experienced considered the cafe grind for two or three a long time. He appreciated the Street Food stuff Institute job but had been dwelling in Santa Fe the complete time.
“I was finding tired of the commute,” Sellers reported. “I’d go down super early and get home super late. Not that this is the appropriate time to open up a cafe but this sort of opportunity does not occur about typically. The amount of money of foot traffic is blowing me away.”