CityView Magazine

Just about, Johnston says. But then, some folks still tell her that they didn’t realize Horne’s was open again. “Once they know,” Johnston says, “they keep coming back.” Horne’s is open for breakfast and lunch. On Saturdays, families spread out with the newspaper and cups of coffee, plus signature dishes like eggs Benedict and vanilla French toast. On weekdays, you’re more likely to see downtown business workers dash in to pick up to-go orders of the popular seared salmon salad or tomato mozzarella melt. Everything is fresh and nothing is fried – Horne’s doesn’t even own a fryer. Steven Johnston, who does most of the cooking, keeps it simple. The specialty pizzas don’t even have sauce, just fresh toppings and cheese. And summer is the perfect time for Horne’s signature salads, like the Asian chicken salad with chopped marinated chicken breasts, cashews, carrots, mandarin oranges, crunchy noodles and chopped cheese served over mixed greens with a ginger soy dressing. Horne’s began life as a drug store. From 1865 to 1978, members of the Horne family kept the business running continuously. But after Ruffin Horne II retired and closed shop, the building remained largely untouched for the next 20 years. Horne died in 1998 and left the building to St. John’s Episcopal Church, which then sold it to William and Margarette Dunn. The Dunns took on the job of restoring the Civil War-era building, digging up discoveries like old druggist formulas and fallout shelter rations. The Dunns turned up customers’ orders (including a “prescription for kidneys”) and Civil War letters, even a personal invitation from President William Howard Taft. But they left the cooking to restauranteur Ronnie Vinton, who owned and operated delis in St. Louis. Vinton ran Horne’s until 2001. The Dunns took over a year later, but got out in 2004, never intending to stay in the restaurant business. That’s when Horne’s got a Mediterranean flavor. Mustafa Somar, the man behind the popular Mediterranean Grill on Ramsey Street (now called Sherefe’s), became Horne’s newest owner. Somar closed the restaurant in 2005. And for the next two years, Horne’s remained closed until the Johnstons took over in 2007. Marie and Steven Johnston say the restaurant fell into their laps – and fans say they’re glad it did; downtown wouldn’t be the same without Horne’s. It’s lucky the Johnstons feel the same way. “There’s something special about it,” Steven says. “It has history, personality.”CV CityViewNC.com | 35 Left | Harold Grace sits at Horne’s old- fashioned counter, where waitresses know the regulars by name. Top | The mother-and-son team behind Horne’s takes pride in fresh, not fried, food. Above | The buffalo chicken salad and house salad are among the lunch favorites.

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