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Street food heads inside with delicious results

Copyright © 2021 Albuquerque Journal
In Santa Fe, calling your new restaurant Horno means staking a bold claim. By referencing the oldest oven around, the name conjures up a fine-dining venture that might try to encapsulate the City Different’s oldest influences. But you won’t find pueblo bread or empanadas at chef-owner David Sellers’ refreshing and well-priced new Horno.
Sellers has variously called the venture “food for the people” and “an Italian-leaning gastropub,” but Horno’s menu is really all over the map. Its multicultural stew of street food influences is redolent of Sellers’ seven years at the Street Food Institute, the food truck-focused nonprofit and culinary training program he helped found in 2014. At its three trucks and two cafés, the Street Food Institute seems to serve everything under the sun – and it’s consistently good, too. Sellers has also logged time at Santacafé and as chef-owner of the late, lamented Amavi (2007-12). ....

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Fresh Oysters Call for Champagne and Other Crisp Sparkling Wines

Posted
By Ron Bechtol
on Fri, Dec 18, 2020 at 11:00 AM
click to enlarge
Unsplash / Alexander Naglestad Most of the places mentioned in our oyster bar roundup will package oysters to go shucked and tucked into ice. Be sure you drive carefully on the way home as you really don’t want to lose any of that precious liquor.
Another option is to self-shuck. (Please promise to acquire a proper shucking knife such as the one from OXO. A reinforced glove for the non-knife hand is also a good idea.) Groomer’s Seafood offers generic East Coast oysters at $1.75 each; Gulf Blue Bands come at $12.95 a dozen. At Central Market, there are Connecticut Blue points at $1.49 each, while the Gulf variety sells for $.89. You will now want some wine, still or sparkling, to go with. ....

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