Horno operates out of 95 W Marcy Street in downtown Santa Fe, describing itself as "food for the people" — a gastropub where street food meets indoor dining, with no white tablecloths and no pretense. It's the work of chef David Sellers, who spent ten years running the kitchen at Santacafé before opening his own restaurant, Amavi, and later cooking in New England at Maxfish. Sellers also founded the Street Food Institute, a nonprofit culinary training program that has helped launch food trucks and small food businesses around Santa Fe and Albuquerque.
The menu moves across cuisines rather than settling into one lane: bouillabaisse, tuna tartare, and torte sit alongside roast chicken, tagine, a burger, and a rotating list of small bites.
Santa Fe Reporter named Horno to its Best of City list for 2025, and the kitchen was a James Beard Foundation semifinalist for Best Chef Southwest in 2023. Regulars describe strong food and service when the kitchen is dialed in, though experiences can vary during busier stretches.
The menu moves across cuisines rather than settling into one lane: bouillabaisse, tuna tartare, and torte sit alongside roast chicken, tagine, a burger, and a rotating list of small bites.
Santa Fe Reporter named Horno to its Best of City list for 2025, and the kitchen was a James Beard Foundation semifinalist for Best Chef Southwest in 2023. Regulars describe strong food and service when the kitchen is dialed in, though experiences can vary during busier stretches.