Charcuterie

Since everyone seems to be doing Charcuterie these days, let’s take a deep dive into the meaning of the word and its origins. Charcuterie is a French word that loosely translates to “cooked flesh”. Charcuterie is a segment of French cuisine that preserves meat products including: ham, bacon, sausage, rillettes, terrines, pâté and confit. Pork is the primary meat used in these products. Of course, this technique was developed before refrigeration as a method for preserving meat. Deli-style shops in France sell these products and are mostly known as Charcuterie shops, not to be confused with a boucherie, which is a butcher shop selling raw meat.

In Europe, a charcuterie board primarily consists of cold meats, with some cheese and bread or crackers. It is likely that the first charcuterie boards in Europe were inspired by the lunches of workers who would pack cheese, cured meats, bread and wine for their mid-day meal.

The Italian version of a charcuterie board is an important part of the antipasti course, which is the first course intended to stimulate the appetite. An antipasti board usually includes cured meats, regional cheeses, mushrooms, peperoncini, artichoke hearts or anchovies. Pickled meats, vegetables and mushrooms are popular in parts of Italy.

M'tucci's Catering Board

M'tucci's Bar Roma Board

Board in Puglia, Italy

Family Board @ M'tucci's Twenty-Five

“Growing up I have always loved charcuterie. To me, seeing it all over social media has been amazing, but I think what gets missed is that its origins are the art of preserving food. Every culture had something like French Charcuterie. The Italians love prosciutto and beautiful mortadella, (side note if you don't like mortadella then you are the problem because sliced thin it is beautiful). The Germans (my upbringing) are known for pickled and smoked fish, pickled vegetables and sauerkraut. The French use fats to preserve foods, and a proper duck confit is meant to last all winter,” said Company Chef Shawn Cronin.   

”Most nights we eat charcuterie at home. There's never a wrong answer but whenever we can, we look for one cheese that we haven't tried (the odds and ends sections of $3 pieces at Whole Foods is our friend) and one new olive variety. There is actually a renaissance in canned fish at the moment and I, for one, am here for it,” he said.

If you plan on making a board at home, we recommend diversifying the items on a charcuterie board in terms of type (sausage, salami, ham, prosciutto), texture (e.g. firm vs. spreadable vs. crumbly cheese), flavor (e.g. sweet vs. salty vs. spicy), origin (cow vs. sheep) and nationality (e.g. French, Italian, Spanish or German). Beyond the basics of meats, cheeses, and breads, other components are often included to complement the flavors and textures of these foods.

At M’tucci’s we add several house made products to our large family or individual boards which are primarily cold meats and cheeses. You might find mostarda (a spicy, tangy condiment from Northern Italy that's made from candied fruit and a mustard-flavored syrup), one of our shrub jams, garlic-roasted olives or marinated tomatoes and our sourdough bread.

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Weekend Specials

M’tucci’s Italian

Lobster & Mascarpone Ravioli - Butter Poached Slipper Lobster, Marinated Tomatoes, Tomato Cream Sauce, Arugula, Caramelized Onions, Pecorino, Micro Greens $27

8 oz. Picaña - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $33

Pan-Seared Barramundi - Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $33

Sackett Farms Pork Collar - Braised Apple & Pork Ragù, Kale, House Made Pappardelle, Cherry Gremolata $25

Weekend Cocktail

From Dusk ‘til Don - Don Julio Añejo, Fresh Orange Juice, Fresh Lime Juice, Tamarindo, Simple Syrup

M’tucci’s Moderno

14 oz. Ribeye - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $43

Pan-Seared Petrale Sole - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $29

Chicken Portobello - Oven Roasted Tomatoes, Julienne Spinach, Roasted Portobello, Mozzarella, Roasted Garlic Demi-Glace and House Made Spaghettini $23

Weekend Cocktail

Light & Lovely - Campari Cask Tales (Rum), Luxardo Triple Sec, Jameson’s Orange, Cranberry Juice, Simple Syrup

M’tucci’s Twenty-Five

Seafood Linguine - Shrimp, Marinated Tomatoes, Roasted Artichokes, Sherry Vinegar, Red Wine, Lobster Cream Sauce, Pecorino, Green Chile Beemster Gouda $25

Pan-Seared Redfish - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $38

24 oz. Porterhouse - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $37

Weekend Cocktail

Apple Spiced Toddy - Buffalo Trace Bourbon, Cinnamon Simple Syrup, Fresh Lemon Juice, Hot Water, Apple Bitters

M’tucci’s Bar Roma

Pan-Seared Swordfish - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $29

Artichoke Ravioli alla Crema di Porcini - Braised Chicken Thighs, Sautéed Mushrooms & Scallions, House Made Artichoke Ravioli, Porcini Cream Sauce $24

Weekend Cocktail

Winter Gal - St. George Spice Peach Liqueur, Caravedo Torontel Pisco, Fresh Lemon Juice, Simple Syrup, Angostura Bitters, Orange Bitters

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Live Music for January & February

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday        

1/19 Cali Shaw

1/22 Chris Dracup 

1/26 RJ Perez 

1/29 Michael Rascon 

2/2 Chris Dracup

2/5 Shane Wallin

2/9 Gilbert Uribe

2/12 Cali Shaw

2/16 Michael Rascon 

2/19 Ceekay Jones

2/23 RJ Perez 

2/26 Robb Janov       

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday              

1/17 RJ Perez 

1/23 Matt Jones 

1/24 Mya Gutierrez 

1/30 TBD

1/31 Cali Shaw

2/6 Shane Wallin

2/7 Gilbert Uribe 

2/13 RJ Perez 

2/14 Robb Janov

2/20 Ceekay Jones

2/21 Cali Shaw

2/27 Mya Gutierrez 

2/28 Michael Rascon 

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday          

1/17 Gilbert Uribe

1/23 TBD 

1/24 Matt Jones

1/30 Myles Chavez

1/31 Chris Dracup 

2/6 Cali Shaw

2/7 Michael Rascon 

2/13 Chris Dracup

2/14 TBD

2/20 Shane Wallin

2/21 Matt Jones

2/27 Gilbert Uribe 

2/28 RJ Perez 

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Thanks for reading. See you next Friday. Ciao!

2024 in Review, Pt 2

In 2024, we created wine, beer and spirit classes for our servers and bartenders. The wine classes were taught by M’tucci’s Twenty-Five Beverage Manager and Level One Sommelier Liv Jordy and the beer classes were taught by Monica Mondragon from Steel Bender Brewyard. After completing the classes, servers and bartenders attended field and tasting trips to Sheehan Winery and Gruet Winery. Increasing the knowledge of our staff means a better experience for our guests.

After the blow-out week-long 10th Anniversary celebrations in 2023, we could be forgiven for taking a quieter approach to our 11th Anniversary last July. Nahhhh!!

Months of planning led to a multi-course dinner with local musicians at Old Town Farm. A short rain squall didn’t dampen the mood or the festivities, as we enjoyed great wines and a special menu created by our chefs. What will we do for number 12?? Stay tuned.

After the fires and flooding in Ruidoso, we teamed with Santa Fe Brewing and raised more than $2,200 for local Ruidoso musicians who were affected by the natural disasters. M’tucci’s and Santa Fe Brewing donated 100% of all SFB beers sales from the month of August to a Ruidoso foundation for their artists.

Shortly after our 11th Anniversary dinner in July, new items were added to the menu at M’tucci’s Twenty-Five and new items were added to the menus at M’tucci’s Bar Roma and M’tucci’s Moderno in August. Quite often, new dishes are added after first appearing as a Weekend Special. You, our guests, vote with your taste buds and determine which dishes are added to our menus.

Shown below are:

Grilled Zucchini Rigatoni and Coffee-Rubbed Red Chile Pork Tenderloin at M’tucci’s Twenty-Five

Shrimp Fritti and Blackberry/Pecan Salad at M’tucci’s Bar Roma

Calabrian Braised Mussels and Pan-Seared Atlantic Salmon at M’tucci’s Moderno

A local fundraiser called 505 Food Fights pits local chefs and bartenders against each other in a months-long competition. This year, our very own Addy Nicole from M’tucci’s Catering and M’tucci’s Italian took the top Bartender honors.

The M’tucci’s Barrel program continued to grow in 2024, with the addition of Angel’s Envy and Russels Bourbon to our existing partnerships with El Tesoro Tequila and Maker’s Mark Bourbon. Look for the additions of Blanton’s Gold and Patron Añejo to our barrel offerings in 2025.

M’tucci’s ended 2024 with our popular Holiday Gift cards, but added a new component this year. We donated 5% of total sales of all cards to local non-profit Mandy’s Farm. In addition, we partnered with Tito’s Vodka during the month of December to support Road Runner Food Bank. Tito’s donated $1 for every cocktail we made with Tito’s vodka. At the moment, we are still compiling the numbers for those donations.

My family and I finally made it to Puglia in Italy after the 2020 Covid lockdown cancelled the trip. The seafood, the small towns and the slow pace of living in Puglia were unforgettable.

Look for a report on the amazing Extra Virgin Olive Oil we discovered in the remote (no trains, no expressways) Gargano Peninsula in the 1/24 edition of La Gazzetta.

Thanks for reading the only weekly restaurant newsletter in New Mexico.

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Weekend Specials

M’tucci’s Italian

Pesto & Ricotta Ravioli - Roasted Chicken, Chestnut Mushrooms, Sun-Dried Tomatoes, Sautéed Jalapeños, Red Onions, Pesto Cream Sauce, Crispy Prosciutto, fresh Basil $27

14 oz. Ribeye - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $42

Pan-Seared Swordfish - Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $33

Sackett Farms Pork Shoulder - New Mexico Red Chile Braise, Calabacitas, Roasted Corn, Caramelized Onions, Feta, Parsely $25

Weekend Cocktail

Put the Lime in the Coconut - Bacardi Rum, Green Chartreuse, Coconut Liquid Alchemist, Pistachio Syrup, Fresh Lime Juice

M’tucci’s Moderno

24 oz. T-bone - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $42

Pan-Seared Swordfish - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $37

Beef Tips Raviolini - Beef Tips with Cajun Seasoning, Grape Tomatoes, Rosa Sauce, Raviolini, Green Onions, Gorgonzola Cheese $23

Weekend Cocktail

Cinnamon Cran Margarita - Mi Campo Tequila, Luxardo Triple Sec, Cinnamon Simple Syrup, Cranberry Juice, Fresh Lime Juice, Toasted Cinnamon Stick

M’tucci’s Twenty-Five

Creamy Pesto Tortelloni with Blackened Chicken - Cheese Tortelloni, Blackened Chicken, Sun-Dried Tomatoes, Red Onions, Pesto Cream Sauce $25

Pan-Seared Pistachio-Crusted Rockfish - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $33

6 oz. Filet - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $37

Weekend Cocktail

Vida Rosado - Del Maguey Vida Mezcal, St. Germain, Ramazotti Aperitivo, M’tucci’s Strawberry Basil Shrub, Fresh Lemon Juice

M’tucci’s Bar Roma

Pan-Seared Ruby Trout - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $29

Roasted Sackett Farms Pork Loin - Marinated and Herb Roasted Loin, Green Chile Creamy Polenta, Grilled Asparagus, Mushroom Gravy $24

Weekend Cocktail

Peach Fuzz- New Amsterdam Peach vodka, Mango Shrub, Fresh Lemon Juice, Simple Syrup, Monetti Prosecco Float

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Live Music for January

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday        

1/12 Robb Janov

1/15 Myles Chavez

1/19 Cali Shaw

1/22 Chris Dracup 

1/26 RJ Perez 

1/29 Michael Rascon 

2/2 Chris Dracup

2/5 Shane Wallin

2/9 Gilbert Uribe

2/12 Cali Shaw

2/16 Michael Rascon 

2/19 Ceekay Jones

2/23 RJ Perez 

2/26 Robb Janov       

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday              

1/10 Michael Rascon 

1/16 Chris Dracup

1/17 RJ Perez 

1/23 Matt Jones 

1/24 Mya Gutierrez 

1/30 TBD

1/31 Cali Shaw

2/6 Shane Wallin

2/7 Gilbert Uribe 

2/13 RJ Perez 

2/14 Robb Janov

2/20 Ceekay Jones

2/21 Cali Shaw

2/27 Mya Gutierrez 

2/28 Michael Rascon 

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday          

1/10 Alex Maryol

1/16 Shane Wallin

1/17 Gilbert Uribe

1/23 TBD 

1/24 Matt Jones

1/30 Myles Chavez

1/31 Chris Dracup 

2/6 Cali Shaw

2/7 Michael Rascon 

2/13 Chris Dracup

2/14 TBD

2/20 Shane Wallin

2/21 Matt Jones

2/27 Gilbert Uribe 

2/28 RJ Perez 

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Thanks for reading. See you next Friday. Ciao!

A Look Back, Pt 1

M’tucci’s experienced many high points in 2024, however we dealt with one incredible loss.

We kicked off 2024 with a holiday party for our staff during the first week of January. More than 300 of us enjoyed the new Teddy Roe’s IPA by Steel Bender Brewyard (some a little too much); we had lots of laughs at the photo book and recognized the MVPs among our four locations. We’ll do it again this year, so all locations will be closed on Monday, January 6.

In early February, it was announced that M’tucci’s was the recipient (for a medium-sized business) of the Annual CNM Best Ethics in Business Award.

As defined by CNM, “Established in 2000 by Samaritan Counseling Center and proudly presented by CNM since 2018, the annual New Mexico Ethics in Business Awards program honors companies, both for-profit and not-for-profit, and individuals in New Mexico that demonstrate a strong commitment to the highest level of ethical practices in daily operations, management, and personal philosophies, and in their response to crises and challenges. Nominations are reviewed and vetted by volunteers, and finalists are then evaluated by CNM business students.”

Then on February 20th, the M’tucci’s family was stunned by the death of our founder and patriarch, Jeff Spiegel. He had waged a successful battle against leukemia for more than six years, until it came back and took him from us. While he set M’tucci’s up to continue and succeed without him, his absence left a big hole in our hearts and minds.

"Jeff was the greatest business partner, mentor, leader, and close friend you’d ever want.  You could live a whole life and not meet another person who believed in people more than Jeff did.  The lessons and values he passed on have forever changed who I am.  He truly made a lifelong impact on so many around him.  The gratitude I have for what we created and the family that has resulted from it can never really be put into words.  Love You El Jefe!” - Company President John Haas

“The thing about Jeff is that everyone knew he was the hardest-working, most committed person on the planet. For me the thing that stood out most when I first met him, is the person that everyone saw in public, was the same person behind closed doors in a business meeting. I've met plenty of people that can put on a face for the public and then as soon as it's down to business they change. Jeff was always Jeff, we could be talking about opening a restaurant, about closing them down due to a pandemic, or seeing him at his daughters wedding. He was always the same person that loved life, menudo, people and helping people become the best version of themselves. I will forever be indebted for the lessons he taught.” - Company Chef Shawn Cronin

“People never forgot Jeff, and it wasn’t because he was some nice guy who came up to their table. He told me on numerous occasions that in the end, we weren’t doing this to ingratiate ourselves, we weren’t here to become friends. We were doing this restaurant thing because restaurants were the last bastion of hope for humanity; communal gathering spaces where people came to connect, bond, and get their faces out of their phones.” - Minister of Culture Howie Kaibel

“Jeff was an incredible man and mentor. He changed my life when he hired me to work for his company. I was just out of school and I was trying to figure out what I wanted to do in life. I finally decided I would move to Florida and join a graduate program there for hospitality. When Jeff found out he marched up to me, looked me in the eyes and said/shouted "You're not going to graduate school, I can teach you everything you need to know if you just work for me!" After that I was hooked and have learned probably 100 more things than I could have even dreamed of in Florida. His kindness and compassion is something that can never be duplicated, but I think of it everyday. Even now that he has passed, he still motivates me to be a better person and business owner and I will never forget him or the many lessons he taught me. I love you Jeff!!” - Amanda Cronin, Partner/GM M’tucci’s Bar Roma 

To provide options for our growing group of guests, Late night Happy Menus were introduced in March, with reduced prices on drinks and appetizers in the bar from 8:00 until close, Monday - Friday.

The first pairing dinner of the year was held at M’tucci’s Moderno in March with a six-course dinner that celebrated the wines of New Mexico’s best producers: Sheehan, Gruet, Vara and Lescombes.

In June, M’tucci’s Italian hosted a six-course dinner featuring cocktails with Basil Hayden Rye and Bourbon.

There will be four Pairing Dinners in 2025, with the first one taking place at M’tucci’s Bar Roma in March. Watch this space and social media for details.

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Weekend Specials

M’tucci’s Italian

Lobster & Mascarpone Ravioli - Shrimp, Oyster Mushrooms, Capers, Fresh Tomatoes, Spinach, Lemon Cream Sauce $29

8 oz. Picaña - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $43

Pan-Seared Barramundi - Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $33

Blackberry Shrub/Porcini Braised Sackett Farms Pork Belly - Salt Water Potatoes, Arugula, Caramelized Onions $25

Weekend Cocktail

Berry Good New Year - Absolut Vanilla Vodka, Vanilla Simple Syrup, Half & Half, Muddled Strawberries

M’tucci’s Moderno

14 oz. Ribeye - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $43

Pan-Seared Scallops - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $37

Lamb Ragù & Rigatoni - Cherry Walnut Gremolata $21

Weekend Cocktail

Coconut Countdown - Absolut Vanilla, Coconut, FreshLemon Juice, Mint

M’tucci’s Twenty-Five

Chicken Saltimbocca - Prosciutto and Sage Wrapped Chicken, Cacio e Pepe Risotto, Grilled Asparagus, Spinach, Lemon Butter Caper Sauce $22

Pan-Seared Ahi Tuna - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $37

8 oz. Picaña - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $33

Weekend Cocktail

Plum New-Groni - Cappeletti Aperitivo, Carpano Antica Vermouth, Averell Damson Gin Liqueur, Applewood Smoked

M’tucci’s Bar Roma

Pan-Seared Monkfish - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $35

Chipotle Chicken Ravioli - Five Cheese Ravioli, Sautéed Mushrooms & Red Onions, Braised Chicken Thigh, Chipotle Cream Sauce $24

Weekend Cocktail

New Year’s Repolution - El Tesoro Tequila, Orange Liqueur, Blood Orange Syrup, Fresh Lime Juice

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Live Music for January

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday        

1/5 Chris Dracup 

1/8 Shane Wallin

1/12 Robb Janov

1/15 Myles Chavez

1/19 Cali Shaw

1/22 Chris Dracup 

1/26 RJ Perez 

1/29 Michael Rascon 

2/2 Chris Dracup

2/5 Shane Wallin

2/9 Gilbert Uribe

2/12 Cali Shaw

2/16 Michael Rascon 

2/19 Ceekay Jones

2/23 RJ Perez 

2/26 Robb Janov       

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday              

1/2 Mya Gutierrez 

1/3 Myles Chavez

1/9 Shane Wallin

1/10 Michael Rascon 

1/16 Chris Dracup

1/17 RJ Perez 

1/23 Matt Jones 

1/24 Mya Gutierrez 

1/30 TBD

1/31 Cali Shaw

2/6 Shane Wallin

2/7 Gilbert Uribe 

2/13 RJ Perez 

2/14 Robb Janov

2/20 Ceekay Jones

2/21 Cali Shaw

2/27 Mya Gutierrez 

2/28 Michael Rascon 

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday          

1/2 RJ Perez 

1/3 Robb Janov

1/9 Cali Shaw

1/10 Alex Maryol

1/16 Shane Wallin

1/17 Gilbert Uribe

1/23 TBD 

1/24 Matt Jones

1/30 Myles Chavez

1/31 Chris Dracup 

2/6 Cali Shaw

2/7 Michael Rascon 

2/13 Chris Dracup

2/14 TBD

2/20 Shane Wallin

2/21 Matt Jones

2/27 Gilbert Uribe 

2/28 RJ Perez 

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Thanks for reading. See you next Friday. Ciao!

New Year's Eve at M'tucci's

This year, we are celebrating our end-of-year holidays in the middle of the week. Wednesday as a holiday??

However, the NYE celebration begins tonight at M’tucci’s with unique specials at all locations. The specials will be available tonight through New Year’s Eve. Making a reservation for any these five nights would be wise.

Italians celebrate the end of the year in different ways, but ample fireworks, wearing red underwear (for fertility and prosperity) and eating cotechino (sausage) with lentils at midnight are among the most popular. In the south, people quite literally “ring in” the year, at the stroke of midnight noisily tossing old pots and pans out the window. This tradition dates back to ancient Roman times, when loud sounds and fire were thought to frighten off evil spirits.

Most Italians toast with a glass of Prosecco at midnight. Other countries have more elaborate drinks for the holidays.

Rompope is the popular Christmas drink in Mexico and Central America. It was created by the Santa Clara nuns in Puebla in the 17th century as a way to raise money. It’s similar to egg nog, but uses nuts (usually almonds), milk, sugar, cinnamon and cooked egg yolks (no egg white). The spirit is usually rum or mezcal. You can buy it bottled, but it’s best when it is homemade.

Wassail is a British holiday drink, made with warm ale or cider, fruit, spices, sugar and eggs. Several legends surround the creation of wassail, including the pagan ritual of making the punch, hanging wassail-soaked pieces of bread in the apple trees and singing to the trees to ensure a good harvest.

We have created special cocktails for our NYE menus and invite you to sample them all!

Passion Project @ Bar Roma

Up All Night @ Twenty-Five

Raspberry Snow @ Italian

Coconut Countdown @ Moderno

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Sales of Holiday Gift Cards and Holiday Boxes end on Tuesday, 12/31

Crostatas and Cookies - Dessert or Breakfast!

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Live Music for December

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday        

12/29 RJ Perez        

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday               

12/27 Cali Shaw

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday          

12/27 Michael Rascon 

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Thanks for reading. See you next Friday. Ciao!

Feast of the Seven Fishes

M’tucci’s Holiday Hours

12/24: Last Seating at 8:00

12/25, 1/1 & 1/6: Closed

The Southern Italian provinces of Calabria, Basilicata, Campania and Puglia are credited with bringing many fantastic foods to our shores: eggplant parmesan, pizza, arancini, gelato, San Marzano tomatoes, and buffalo mozzarella to name a few.

A tradition known in the South and in many Italian-American families is the Feast of Seven Fishes. Like meatless Fridays created by the Catholic church, the day before an important date in the Church’s calendar also observed the meatless tradition. Know as "The Vigil” (La Vigilia), Christmas Eve would begin with a seafood feast before midnight mass and celebration of Christmas Day.

There is no general agreement on the reason for the number seven - perhaps it’s from the Church’s Seven Sacraments. Some families create seven different dishes for the meal, while some simply include seven different types of fish.

In Italy, the menu might begin with a plate of crudo (raw fish), followed by a plate of fritto misto (fried seafood), then maybe a fish soup, then a course of pasta or risotto with seafood and finally a whole fish, roasted or grilled.

Pasta with Mussels

Fritto Misto

You can put together your own Feast of Seven Fishes at any M’tucci’s restaurant for Christmas Eve. All locations have Fried Calamari and Pan-Seared Fresh Atlantic Salmon on the menu.

At M’tucci’s Bar Roma, start with Shrimp or Calamari Fritti. Follow it with Grilled Bronzino, Pan-Seared Salmon or Lobster Ravioli. The New Year’s Eve special (which begin 12/27), will feature Feast of the Seven starring Blue Crab Ravioli.

You can begin your Feast of Seven Fishes at M’tucci’s Twenty-Five with Fried Calamari or Shrimp and follow them with Shrub Glazed Salmon, Salmon/Crab Cakes or Pan-Seared Striped Sea Bass.

M’tucci’s Moderno has Calabrian Braised Mussels, followed by Shrimp Campanelle, Pan-Seared Salmon or Pan-Seared Yellowtail.

At M’tucci’s Italian you could start with Fried Calamari or Saffron Mussels, followed by Carnaroli di Pesce, Linguine & Mussels or Pan-Seared Grouper.

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Enjoy the Festive Atmosphere at M’tucci’s!

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Celebrate New Year’s Eve at Your Favorite M’tucci’s

Menus will be available from Friday, 12/27 through New Year’s Eve

Reservations Strongly Recommended

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Last Minute Gift Ideas

Cookies & Crostatas Holiday Box - $25

6 Chocolate Crackle Cookies, 6 Biscochitos, 2 Cranberry Pineapple Crostatas, 2 Strawberry Rhubarb Crostatas, and 2 Cream Cheese and Blueberry Crostatas. Only available in-house.

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Best Italian - 8th Consecutive Year!

Best Bartender - Arcy Law at Teddy Roe’s

Top Five Best Appetizers

Top Five Best Bartenders - Jake Robertson at M’tucci’s Moderno

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Weekend Specials

M’tucci’s Italian

Five Cheese Ravioli - M’tucci’s Bacon, Artichokes, Carrots, Red Onions, Yellow Oyster Mushrooms, Parsley, Tarragon Cream Sauce $25

24 oz T-Bone - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $43

Pan-Seared Grouper - Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $33

Herb-Braised Flank Steak - Creamy Garlic Mashed Potatoes, Sautéed Green Beans, Parsley $27

Weekend Cocktail

Oaxacan Cocoa Cafe - Dos Hombres Mezcal, Creme de Cacao, Cold Brew Coffee, Simple Syrup, Hot Chocolate, Egg

M’tucci’s Moderno

14 oz. Ribeye - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $43

Pan-Seared Yellowtail - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $33

Crispy Chicken Risotto - Mushrooms, Celery, Carrots, Creamy Sauce $23

Weekend Cocktail

Festival of Mezcal - Del Maguey Mezcal, Canton Ginger Liqueur, Holiday Simple Syrup, Black Walnut Bitters, Orange Bitters

M’tucci’s Twenty-Five

Spicy Shrimp Linguine - Shrimp, Artichokes, Pomodoro Diavolo Sauce , Lemon Zest, Pecorino, Parmesan $23

Pan-Seared Striped Sea Bass - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $33

24 oz. T-Bone - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $43

Weekend Cocktail

Oh Snap Old Fashioned - Teddy Roe’s Woodford Reserve Rye, Ginger Syrup, Black Walnut Bitters

M’tucci’s Bar Roma

Pan-Seared Bluenose - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $35

Spicy Gabagool - House Cured Spicy Capicolla, Sautéed Red Onions, Asparagus & Green Beans, Truffle Mushroom Croquettes, Agave Dijon Béchamel $25

Weekend Cocktail

I Was Inverted - Knob Creek Bourbon, Aperol, Averna Amaro, Fresh Lemon Juice, Orange Bitters

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Live Music for December

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday        

12/22 Shane Wallin 

12/29 RJ Perez        

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday              

12/20 Robb Janov

12/26 Gilbert Uribe 

12/27 Cali Shaw

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday          

12/20 Gilbert Uribe 

12/26 Myles Chavez 

12/27 Michael Rascon 

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Thanks for reading. See you next Friday. Ciao!

Puglia's Gargano Peninsula

One of the goals for our October trip to Italy was to visit less frequented parts of Puglia. A few years ago, I had never heard of the Gargano Promontory (or Promontorio del Gargano). Considering the shape of the country as a boot, Gargano is the spur. I was reading a travel essay on Italy and the writer remarked that the area was like the Amalfi Coast without the crowds. The Amalfi Coast is beautiful, but the crowds of visitors can be overwhelming. The area sounded like the perfect place for a few days.

After a Frecciarossa high speed train from Rome to Bari, we took a taxi with Luigi from the train station to the airport. After a bit of conversation in Italian and English, he was excited to know we were from Albuquerque, since “his dream” was to visit Route 66. Maybe we’ll see Luigi again some day in ABQ?

In our rental car, the drive to Vieste was indeed as winding and as scenic as the road from Sorrento to Amalfi. The curvy, mountainous road was thankfully free of tour buses. Sadly, there were very few places to pull over on the narrow, two-lane road, so I don’t have any photos from the drive.

We chose a small B&B in the old town, overlooking the Adriatic Sea. Tra Cielo e Mare is a gem, recently renovated, very comfortable, a patio with views and a world-class breakfast prepared by the owners, Andrea or Valeria. Unfortunately, it rained with significant winds during our three days there, so breakfast on the patio was not possible. The owners were very helpful with information for parking and eating. Every restaurant they suggested was outstanding.

View from the Patio

Breakfast!

A word about rental cars and sleeping in the historic center of small towns, which we did several times. All of the hotels & B&Bs were very good about giving us good directions about checking in and suggesting places where we might park our rental car. If you park on a street or in a parcheggio (parking lot), blue lines mean you need to pay, usually by getting a ticket from a machine using your credit card. White lines mean the parking is free, yellow lines are restricted to taxis, disabled people and, in some towns, green is for residents only.

If the number of campgrounds for RVs is any indication, Vieste is not an undiscovered part of Italy, at least for Europeans who flock there in the summer. In October most of the campgrounds were closed. We were there the weekend of October 18, and a few of the restaurants were closed and a few more were closing after Sunday night for the remainder of the fall and winter. Still, we had a lot to choose from and had great pizza, charcuterie, orrechiette with cima di rapa, and lots of fresh seafood.

To the west of Vieste is the Foresta Umbra (shade forest), a large provincial park that is nearly 15,000 hectares (37,000 acres). The Umbra forest boasts over 2.000 plant species and is the largest Italian deciduous forest with beech trees, with heights of over 40 meters and diameters greater than one metre. Before you arrive at the forest, you pass through acres and acres of olive groves.

We were there during the olive harvest and were able to visit a frantoio, where they press their own olives for oil and also for other olive farmers in the area. We’ll take a deeper dive into Puglian Extra Virgin Olive Oil in a future La Gazzetta.

Trabucchi - fishing platforms

Pizzomunno - 75' Monolith

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M'tucci's Cookies & Crostatas Holiday Box is available at all M’tucci’s.

It contains 6 Chocolate Crackle Cookies, 6 Biscochitos, 2 Cranberry Pineapple Crostatas, 2 Strawberry Rhubarb Crostatas, and 2 Cream Cheese and Blueberry Crostatas. The box is only $25 and is only available at the restaurants. In-person purchase only. Sorry, no online or phone orders.

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Best Italian for the 8th Consecutive Year!

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Weekend Specials

M’tucci’s Italian

Mushroom & Ricotta Ravioli - Chanterelles, Caramelized Onions, Sun-Dried Tomatoes, Duck Brodo, Arugula, Herb Goat Cheese Crème $27

8 oz Picaña - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $33

Pan-Seared Barramundi - Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $33

Espress/Cherry Braised Pork Collar - Pickled Fennel Slaw, Black Truffle Polenta $25

Weekend Cocktail

Naughty Toddy - Old Forester 86 Bourbon, Honey Cayenne Simple Syrup, Fresh Lemon Juice, Hot Water

M’tucci’s Moderno

6 oz. Black Angus Filet - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $39

Pan-Seared Mahi Mahi - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $33

Balsamic Chicken - Oven-Roasted Tomatoes, Spinach & Spaghettini Pasta $23

Weekend Cocktail

Absinthe Mind - Old Forester 86 Bourbon - Kahlúa, Simple Syrup, Angostura Bitters, Chocolate bitters, Absinthe Whipped Cream

M’tucci’s Twenty-Five

Chicken Piccata & Tortelloni - Spinach, Asparagus, Alfredo, Lemon Butter, Capers, Scallions $21

Pan-Seared White Sea Bass - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $33

24 oz. Porterhouse - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $47

Weekend Cocktail

Winter Spiced Sangria - Paul Masson Brandy, Allspice Dram, Cranberry Juice, Honey Simple Syrup, FreshLemon Juice

M’tucci’s Bar Roma

Pan-Seared Swordfish - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $37

Lasagna di Vitello - Classic Mirepoix, Ground Veal and Tomato Ragù, Aged Mozzarella, Braised Greens $24

Weekend Cocktail

Feeling Passionate - Tito’s Vodka, Aperol, Liquid Alchemist Passion Fruit, Vanilla Torani, Fresh Lime Juice, Wycliff Sparkling Float

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Live Music for December

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday       

12/15 Cali Shaw 

12/18 Javier Ortega 

12/22 Shane Wallin 

12/29 RJ Perez        

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday             

12/13 Michael Rascon 

12/19 Shane Wallin 

12/20 Robb Janov

12/26 Gilbert Uribe 

12/27 Cali Shaw

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday          

12/13 Robb Janov

12/19 Cali Shaw

12/20 Gilbert Uribe 

12/26 Myles Chavez 

12/27 Michael Rascon 

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Thanks for reading. See you next Friday. Ciao!

M'tucci's Holiday Gift Guide

The M’tucci’s family is passionate about everything related to food, beverages and cooking. We love our favorite kitchen tools and cookbooks and we’re always on the lookout for something new or interesting.

I asked our chefs and managers to recommend their favorite gifts that they have received in past holiday seasons. We are excited to share some of our gift ideas with you.

My cookbook library grew thanks to my wife, who gave me The Japanese Grill and the Southeast Asian Grill. My mother and father-in-law surprised me with a small, portable charcoal grill called Everdure Cube. It’s perfect for a camping trip, easy to start charcoal and burns hot for quick cooking. It has seen a lot of use with dishes from the previously mentioned cookbooks.

Cory Gray, Chef/Partner at M’tucci’s Italian: “The best gift I have received was a Japanese chef knife. A great gift for Christmas is a Vita Mix or a Robo Coupe with multiple attachments. Also, a KitchenAid mixer is always an amazing gift.”

Anthony Gallegos, Sous Chef at M’tucci’s Bar Roma: “I have two answers for this, first being a cast iron skillet. It’s versatile, durable, and only gets better with time. Whether I’m searing a steak, baking cornbread, or making a perfectly crisp pizza crust, it’s the gift that keeps giving every time I cook. The second best thing somebody could get for me is a set of artisanal salts and spices. It opened my eyes to how much a pinch of something special can transform a dish, turning simple meals into something extraordinary.

Knives are always a great gift. I like to order my mine from The Home Butcher out of San Antonio. I like this shop because they offer knife mystery boxes which is a good way to get a really nice expensive Japanese knife for a great value.

Or another great option is The Flavor Bible cookbook. It’s not a traditional cookbook with recipes, but a guide to flavor pairings that inspires creativity in the kitchen. It’s perfect for cooks of all levels who want to elevate their dishes and experiment with confidence.”

Ryan Seabrook, Sous Chef at M’tucci’s Twenty-Five: “Our family holiday tradition is Flor de Caña. It's a wonderful Nicaraguan rum. For as long as I can remember, each year for Hanukkah, my grandfather would always give me a bottle which, of course, we would share. He passed more than a decade ago so my mother has kept up the tradition and I'm sure it will never stop in my family.

The perfect gift for ANYONE who wants to cook at home, in my opinion, is a really good knife. There are a million and one cheap knives out there and they dull quickly or just plain don't last. For a great gift, make the investment in a nice German steel knife that will last forever (if cared for properly).”

Robin Dibble, GM/Operating Partner at M’tucci’s Moderno: “I have a ton of favorite cooking implements, but one of my best recommendations is a potato ricer and a nice, well-made Chef’s knife.  Recently, I purchased Snoop Dogg’s cook book (From Crook to Cook) for my sister and she really enjoyed it. We have a lot of cook books and I have read through a number of them during culinary school and previous jobs. The Snoop Dogg book is a bit less serious and fun to read if you’re a fan of rap/hiphop.”

Brianna Dennis, Executive Pastry Chef: “The Cuisinart Home is the best gift I gave myself, lol. My family is too scared to buy me cooking things, because they think I already have everything. I also bought it for my in-laws a year ago and it’s their favorite kitchen tool. It’s small and so nice to store.”

Taña Martinez, Catering Director: “My teal KitchenAid stand mixer is my favorite kitchen gift, I love it! I just need some pasta maker attachments! A great knife is always useful in the kitchen. Sedio Knives are incredibly sharp and beautifully handcrafted.”

Howie Kaibel, Minister of Culture: “My favorite kitchen item over the last few years is a gadget that I wouldn’t have considered buying; we inherited this vegetable chopper from a relative. It’s one of those things I’d usually consider gimmicky and a waste of precious space in my small kitchen, but as it turns out, it’s one of the most useful timesavers I have for chopping all sorts of essentials, from red onions to nuts, peppers, whole spices, fresh ginger and my favorite ingredient to overdose a dish, garlic. Hand chopping can be laborious, even for seasoned chefs, and this little container gets the job done in seconds. It’s easy to clean, and the palm sized plunger that you pound into the counter is especially gratifying to smack, providing a little stress relief when I’m juggling the holiday demands of all of those side dishes and entrees all at once.”

Shawn Cronin: Partner/Company Chef: “I think if I wanted to give anyone a food-nerdy gift I would start with the book Flavor by Yotam Ottolenghi. It's an amazing book on how to take humble ingredients and create insanely good food. It's literally a read-cover-to-cover type of book that takes classics and gives them a little twist. We have used a few of the recipe ideas in the restaurants already. 

Besides that, a bamboo cutting board is a great gift. Having a good knife is everything and having a board that is nice to your knives really makes a difference.”

Jake Roberson, Beverage Manager at M’tucci’s Moderno: “I recommend a good kitchen knife set, you almost always need a knife when cooking and having a nice one (balanced & sharp) makes a world of difference. I also recommend a bar tool set (jigger, metal shakers, Hawthorne strainer, stirring spoon, cobbler shaker). There is nothing like pairing your delicious food with a delicious cocktail!”

Audrey Seabrook, Manager at M’tucci’s Bar Roma: “Best cooking food or drink related gift? My mom gave me a copper cooking pan she bought in a small town in Durango, Mexico, where she is from. It doesn't have a Teflon or "non stick" coating of any kind so I had to learn how to use it. It is my favorite for cooking EVERYTHING now 🥰”

Aaron Trujillo, Sous Chef at M’tucci’s Italian: “Some of the best cooking/ food related gifts I’ve received are books. My sister got me Notes From A Young Black Chef by Kwame Onwuachi. It’s definitely a great read about him rising from a tough childhood and finding a place in restaurants to become a successful chef. One of my favorite gifts is MadeIn cookware. They are used in some of the best restaurants in the country from Alinea to The Grey to Audrey. Well built, designed by chefs, and made by the best craftsmen in the US and EU. I think a good whetstone is probably one of the most important things that you don’t see in most kitchens. It keeps all of your knifes sharp, doesn’t take away the metal as much as other “sharpeners” and is super relaxing to use.”

Amanda Cronin, GM/Partner at M’tucci’s Bar Roma: “This time of year always gets me so excited to share memories and food with my family! One of my favorite kitchen tools is my Joy of Cooking cookbook. This was a gift to me from my grandmother and even has clippings of other recipes she put in there. This book always has a recipe for everything and I love changing the recipes to make them my own and ones that I can pass along to my family. That being said, a lot of households have great cooks with their own family recipes that they haven't been able to document. I always love gifting these families with a recipe book so they have a way to write down their own incredible recipes!”

Liv Jordy, Beverage Manager at M’tucci’s Twenty-Five: “When I reflect on the best gifts I’ve received, I realize the greatest are small and thoughtful things I wouldn’t think of purchasing for myself. One of the best drink related gifts I’ve received is a golf ball shaped ice cube mold. Seemingly a gag gift, but well used almost weekly for homemade Negronis. 
I think great gifts for your home bartenders are bar tools! A crystal mixing glass, a quality wine key, timeless glassware. Having the tools to create delicious cocktails from home is underrated and rewarding.”

Miia Hebert, Catering Manager: “One of my favorite gifts is the America's Test Kitchen cookbook. It's filled with great recipes, knowledge of why recipes work & product recommendations. The America's Test Kitchen cookbook takes away a lot of the guessing in the kitchen. We refer to it as our "cooking encyclopedia" around our house.

A great gift to give is a good rasp/grater. It can be used to zest citrus, grate garlic, hard cheeses, ginger, nutmeg, etc. This tool gets a lot of use in our kitchen & it's something not everyone thinks to buy.”

Justin Sandoval, Sous Chef at M’tucci’s Moderno: “A great and useful, but very simple kitchen tool is a set of Fish Bone Pliers/Tweezers. Also, Wüsthof is one of the first chef knives I ever purchased and they stand the test of time.”

Happy Holidays from all of us at M’tucci’s!

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Seven Days Left to Book Your Table

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Another Great Gift Idea - Only at M’tucci’s

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Weekend Specials

M’tucci’s Italian

Lobster Ravioli - Shrimp, Spinach, Mushrooms, Tomatoes, Capers, Lemon Cream Sauce, Pecorino, Micro Greens $27

12 oz Veal Chops - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $36

Pan-Seared Icelandic Cod - Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $33

Red Wine/Herb/Porcini Braised Flank Steak - Sautéed Arugula, Garlic Mashed Potatoes, Grilled Artichokes, Lemon Caper Sauce $25

Weekend Cocktail

Winter Whiskey Land - M’tucci’s Barrel Bourbon, Fresh Lemon Juice, Maple Cinnamon Simple Syrup, Orgeat Syrup, Chocolate Bitters

M’tucci’s Moderno

24 oz. Porterhouse - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $47

Pan-Seared Icelandic Cod - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $33

Pan-Seared Salmon - Grilled Polenta, Apple Cole Slaw, Pesto Cream Sauce $25

Weekend Cocktail

Candy Cane Martini - Bailey’s Irish Cream, St. George Coffee Liqueur, Rumpleminz, Half & Half

M’tucci’s Twenty-Five

Carrot Ravioli with Prosciutto - Prosciutto, Agave Braised Root Vegetables, Garlic, Tito’s Vodka Sauce, Basil, Pecorino $24

Pan-Seared Barramundi - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $33

14 oz. Ribeye - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $45

Weekend Cocktail

Apple-letti - Cappelletti Aperitivo, Carpano Antica Sweet Vermouth, Apple Bitters, Prosecco

M’tucci’s Bar Roma

Pan-Seared Icelandic Cod - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $33

Pumpkin Ravioli - Rosemary Braised Pork Belly, Roasted Zucchini and Butternut Squash, Caramelized Onions served with a Zaatar Cacio Cream Sauce Garnished with Pecorino and Clint’s Local Microgreens $27

Weekend Cocktail

Rabbit Tale Old Fashioned - Rabbit Hill Cavehill Bourbon, Cranberry Simple Syrup, Fresh Lime Juice, Angostura Bitters

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Live Music for December

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday       

12/8 Lani Nash 

12/11 Robb Janov

12/15 Cali Shaw 

12/18 Javier Ortega 

12/22 Shane Wallin 

12/29 RJ Perez        

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday            

12/6 Chris Dracup 

12/12 RJ Perez 

12/13 Michael Rascon 

12/19 Shane Wallin 

12/20 Robb Janov

12/26 Gilbert Uribe 

12/27 Cali Shaw

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday          

12/6 RJ Perez 

12/12 Shane Wallin

12/13 Robb Janov

12/19 Cali Shaw

12/20 Gilbert Uribe 

12/26 Myles Chavez 

12/27 Michael Rascon 

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Thanks for reading. See you next Friday. Ciao!

Coastal Puglia

While the inland hill towns of Puglia are charming, it’s the 480 miles of coastline on the Adriatic and the Gulf of Taranto that should not be missed. In geographic terms, Puglia’s coast encompasses the spur of Italy in the north (Gargano Peninsula) to the heel of the boot in the south (Salento Peninsula). Like Sicily, the whitewashed houses remind one of Greece, which is understandable since the Greeks were here first, around 200 BC.

We had planned to stay for five or six days in Monopoli or Polignano a Mare, but my wife was doing research and found a hotel in Gallipoli that is a renovated abandoned villa and exclaimed: “We must stay here.” So we did.

I knew very little about Gallipoli, which doesn’t seem to receive as much attention as Monopoli or Polignano a Mare, but we fell in love with the old town - and the hotel, Palazzo Flora. Gallipoli is on the Ionian Sea on the western side of the Salento Peninsula. The old town is on a limestone island, accessible by a bridge built in the 16th century.

In October the waters were warm enough for swimming and the numerous bars and restaurants lining the walls of the historic center were perfect for long lunches and sunset cocktails. The hotel was delightful, with frescoed ceilings, walls filled with artwork and a peaceful pool (too cold for October!).

We finished our Puglia trip in Monopoli, but stopped in the hill town of Ostuni enroute from Gallipoli. The lovely hill town rises above ancient groves of gnarled and twisted olive trees.

The coastal towns of Monopoli and Polignano a Mare are both popular tourist towns with numerous restaurants, cafes and beaches. The water was not quite as warm nor did the towns capture our hearts like Gallipoli. As you can see from the photos, we ate a lot of fresh seafood, both tossed with pasta and as Frutti di Mare (a lightly-breaded flash-fried plate of anchovies, sardines, shrimp and langoustines).

Monopoli

Monopoli

Monopoli

Monopoli

Polignano a Mare

Polignano a Mare

Polignano a Mare

Polignano a Mare

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‘Tis the Season - Gift Cards Available Today!

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Only a Few Seats Left. Book Now!

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Weekend Specials

M’tucci’s Italian

Pesto Ravioli - Pancetta, Roasted Carrots, Mushrooms, Lemon Cream Sauce, Basil Oil, Fresh Basil, Pecorino $25

24 oz T-Bone - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $42

Pan-Seared Ruby Red Trout - Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $33

Confit Duck Thigh - Crispy Salt Water Potatoes, Roasted Corn, Sweet Red Pepper Relish, Pickled Red Onion, Arugula, Pimenton Aioli $25

Weekend Cocktail

Loose Change - M’tucci’s El Tesoro Tequila, Cointreau, Fresh Lime Juice, Simple Syrup, Muddled Strawberry

M’tucci’s Moderno

14 oz. NY Strip - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $37

Pan-Seared Swordfish - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $33

Sackett Farms Pork Belly Risotto - Mushrooms, Celery, Carrots, Creamy Sauce Risotto $25

Weekend Cocktail

Cranberry Orange Bourbon Sour - Russell’s Bourbon, Cranberry Juice, Cranberry Simple Syrup, Orange Bitters, Muddled Cranberries

M’tucci’s Twenty-Five

Blackened Salmon & Pesto Risotto - Blackened Salmon, Pesto Risotto, Grilled Zucchini, Asparagus, Mustard Micro Greens, Lemon, Rosemary Burgundy Sauce $28

Pan-Seared Black Cod - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $33

24 oz. Bone-In NY Strip - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $42

Weekend Cocktail

Cran Cider Mule - Tito’s Vodka, Apple Cider, Ginger Beer, Squeeze of Fresh Lime

M’tucci’s Bar Roma

Pan-Seared Ruby Red Trout - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $29

Crab Ravioli - Sautéed Shrimp, Mussels, Red Onions, Micro Greens, Lemon Oil, Vodka Cream Sauce $36

Weekend Cocktail

Cran You Not - Hendrick’s Gin, House Made Cranberry Syrup, Fresh Lime Juice, Wycliff Sparkling float

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Live Music for November & December

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday      

12/1 Michael Rascon 

12/4 Shane Wallin 

12/8 Lani Nash 

12/11 Robb Janov

12/15 Cali Shaw 

12/18 Javier Ortega 

12/22 Shane Wallin 

12/29 RJ Perez        

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday            

11/29 Rob Janov 

12/5 Jacob Chavez

12/6 Chris Dracup 

12/12 RJ Perez 

12/13 Michael Rascon 

12/19 Shane Wallin 

12/20 Robb Janov

12/26 Gilbert Uribe 

12/27 Cali Shaw

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday          

11/29 Matt Jones

12/5 Mya Gutierrez 

12/6 RJ Perez 

12/12 Shane Wallin

12/13 Robb Janov

12/19 Cali Shaw

12/20 Gilbert Uribe 

12/26 Myles Chavez 

12/27 Michael Rascon 

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Thanks for reading. See you next Friday. Ciao!

Trentino-Alto Adige Pairing Dinner

“When we started talking about the last pairing dinner of the year, we knew it had to be unique. Luckily the timing worked out and when we tried the Teroldego wine (our newest M’tucci’s Private Label Wine), we knew we had to highlight this melting pot of Italy. Selfishly, I was very excited to do this region as they have a lot of German influence and I grew up eating a lot of German food,” said Company Chef Shawn Cronin.

“Alto Adige was fun to highlight as there are a lot of rich, hearty dishes due to it being in the mountainous part of Italy. Being sandwiched between Switzerland, Germany, and Austria, it provided a whole new way to look at what Italian food really is,” he added.

The terrain here is breathtaking, with the Dolomite mountains and one of the world’s most spectacular drives, the 68-mile Strada delle Dolomiti, which starts in Cardano, near Bolzano and ends at the famous ski resort of Cortina d’Ampezzo.

The Trentino-Alto Adige Pairing Dinner on 12/12 at M’tucci’s Twenty-Five will feature six courses paired with three wines and three cocktails. The cocktails were created to showcase the produce and products of the region.

Notes from Olivia Jordy, bar manager at M’tucci’s Twenty-Five: “Our goal with creating the cocktail pairings for this dinner was to challenge ourselves to explore the traditional flavors and drinks of this region. It’s no secret that Trentino-Alto Adige produces some amazing wines; in fact, it’s one of my favorite wine regions. The challenge for this dinner was to deep dive into their world outside of wine. We wanted to explore the spectrum of local flavors, cocktails and amari, as traditional as the Negroni and as innovative as the Hugo Spritz. Not to reinvent, but to dissect those flavor profiles and deliver them as interesting cocktails and perfect pairings.”

The spritz dates back to the 1800s in Veneto Italy, when Austrians visiting Italy would dilute their wine with a ‘spritz’, (German for splash) of soda water to make them more palatable to their tastes. The Italian wine in the spritz evolved to Prosecco, and the Italians began adding amari and fortified wines. In the 1950s, the Aperol Spritz recipe became a classic in Italy, and soon after, the rest of the world. In 2005, an Italian bartender in Alto Adige added mint and swapped the Aperol for St Germain, an Elderflower liqueur traditional to the region and the Hugo Spritz was born.

The Second Course with Wild Boar and Cherry Sausage is paired with a Smoked Negroni, which uses Cappelletti Aperitivo instead of Campari. Cappelletti has been made near Trento since 1906 and was popular with Austrian soldiers during WWI, who added it to the local prosecco to give it more depth. It became known as a Specialtino and is a signature cocktail of the region. In addition to Cappelletti, the Smoked Negroni features Averell Damson Gin Liqueur, an ode to the prevalent flavor of plums in the region. This spirit is made from the fresh-pressed juice of Damson plums and rich with a botanical blend of juniper and warm spices. This liqueur is tart and bright, a unique substitution for a London Dry or Old Tom gin in this balanced Negroni.

Apple strudel is a staple dish of Trentino-Alto Adige. A traditional Austrian dish, and a great example of the influence Austria and Germany have had on this Italian region. 

“At the beginning of this pairing dinner journey, we knew we wanted to make a cocktail that tasted like strudel in a glass: rich and layered, balancing both sweet and savory. Playing into the flavors of the apple strudel; cinnamon, nuts, and of course, apples. Using Calvados Apple Brandy as the base, Apple Cider Syrup full of baking spice flavors, Pedro Ximenez Sherry with notes of raisins and figs, and Black Walnut Bitters for a nutty and complex body,” Jordy said.

Since the region is one of the largest apple producing regions in Europe, this final cocktail of the evening was a no-brainer.

But wait, there’s more. An intermezzo cocktail!

The inspiration for our Intermezzo comes from a very Italian and very traditional drink: Parampampoli. Now say that 10 times, fast. The recipe of Parampampoli is a well guarded secret, but the story of its creation is well known across Trentino. As the story goes, in the 1950s Giordano Purin was preparing two hot drinks in separate copper pots for guests; one with coffee, wine, and sugar, the other with coffee, honey, and grappa. Guests joked that he should mix the two pots, and when he did, they caught ablaze and the guests shouted “Parampam!”. Thus, Parampampoli was born. A unique mix of coffee, grappa, brandy, honey, wine, caramelized sugar, and spices, heated on the stove and set on fire with a match before serving in small, ceramic cups. To create a Parampampoli of our own, we created a red wine gelato with our M’tucci’s house Teroldego, a wine varietal native to the Trentino-Alto Adige region and blended uniquely for M’tucci’s. Paired with a blend of Cutbow coffee, Calvados brandy, Piloncillo, and baking spices to create a one-of-a-kind affogato that might not be on fire but will knock the socks off of your Nonna.

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Saturday is the last Day to Order Your M’tucci’s Pie

Vanilla Pumpkin Swirl Cheesecake

topped with Vanilla Chantilly and Pumpkin Seed Brittle-  $35

Lavazza Black Bottom Pie $19

Old Forester Bourbon Pecan Pie $21

Order in person or call the M’tucci’s restaurant closest to you by November 23. This is the last day to order, no exceptions. Pick up your pies on Tuesday or Wednesday, 11/26 or 27. We remind you that we are closed on Thanksgiving Day.

M’tucci’s Italian: 505-503-7327

M’tucci’s Moderno: 505-891-2432

M’tucci’s Twenty-Five: 505-554-2660

M’tucci’s Bar Roma: 505-508-3948

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Martinis That Matter!

Tito’s Handmade Vodka & M’tucci’s

Beginning today, November 15, for every cocktail we make with Tito’s Handmade Vodka, they will donate $1 to the Roadrunner Food Bank. The donation period is from 11/15 - 12/31. Cheers!!

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Weekend Specials

M’tucci’s Italian

Lobster Ravioli - Shrimp, Spinach, Oyster Mushrooms, Tomatoes, Capers, Lemon Cream Sauce, Pecorino, Microgreens $27

12 oz. Veal Chops - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $36

Pan-Seared Arctic Char - Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $33

Confit Octopus - Spanish Chorizo & White Bean Stew, Red Peppers, Red Onions, San Marzano Tomatoes, Garlic, Carrots, Parsley $25

Weekend Cocktail

Ruby Gin Fizz - Sipsmith Orange Gin, Cranberry Juice, Lemon Juice, Simple Syrup, Mint Garnish

M’tucci’s Moderno

14 oz. NY Strip - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $37

Pan-Seared Corvina - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $35

Prosciutto & Shrimp Pasta - Prosciutto, Shrimp, Chicken, Roasted Garlic Cream Sauce, House Made Campanelle Pasta $25

Weekend Cocktail

Chocolate Cherry Cozy - Absolut Vanilla Vodka, Chocolate Liqueur, Kahlua, Luxardo Maraschino Liqueur, Espresso Shot, Mexican Chocolate Syrup, Topped With Cream

M’tucci’s Twenty-Five

Seafood Cannelloni - Pasta Stuffed With Ricotta Cheese, Crab, Spinach, Lobster Cream Sauce, Parmesan, Basil $28

Pan-Seared Swordfish - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $33

8 oz. Picanha - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $33

Weekend Cocktail

Wicked - Hard Truth Coconut Rum, Midori, Lillet, Egg White, Lemon Juice, Simple Syrup, Topped With Crushed Freeze Dried Glittered Strawberries

M’tucci’s Bar Roma

Pan-Seared Grouper - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $35

Bianco Braised Lamb Leg - Cacio e Pepe Farro, Marinated & Cold Smoked Eggplant, Braised Greens, Local Microgreens $35

Weekend Cocktail

Tiramisu-tini - Absolut Vanilla Vodka, Amaretto, Baileys, Espresso Shot, Cream, Topped With Cinnamon Dust

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Live Music for November & December

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday      

11/24 Shane Wallin 

11/27 Myles Chavez

12/1 Michael Rascon 

12/4 Shane Wallin 

12/8 Lani Nash 

12/11 Robb Janov

12/15 Cali Shaw 

12/18 Javier Ortega 

12/22 Shane Wallin 

12/29 RJ Perez        

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday            

11/22 Myles Chavez

11/29 Rob Janov 

12/5 Jacob Chavez

12/6 Chris Dracup 

12/12 RJ Perez 

12/13 Michael Rascon 

12/19 Shane Wallin 

12/20 Robb Janov

12/26 Gilbert Uribe 

12/27 Cali Shaw

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday          

11/22 Cali Shaw 

11/29 Matt Jones

12/5 Mya Gutierrez 

12/6 RJ Perez 

12/12 Shane Wallin

12/13 Robb Janov

12/19 Cali Shaw

12/20 Gilbert Uribe 

12/26 Myles Chavez 

12/27 Michael Rascon 

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Thanks for reading. See you next Friday. Ciao!

Northern Italian Pairing Dinner

The last pairing dinner of 2024 features wine, cocktails and food inspired by the northern Italian region of Trentino-Alto Adige. It will be at 6:30 on December 12th at M’tucci’s Twenty-Five.

This mostly mountainous region is dominated by the Dolomites, with grassy valleys parted by mountain streams and rivers. Nestled against the borders of Switzerland and Austria, this region was part of the Austro-Hungarian Empire for more than 100 years. The northern province of Bolzano trends more German and the southern province of Trento is more Italian.

Many of the menus and signs in this region are in Italian and German with foods that include speck (smoked prosciutto) and canederli/knödel, bread dumplings often flavored with speck or cheese and served in a broth. The annual Speckfest is held in Bolzano every May, celebrating the many uses of speck: wrapped around a trout and baked, on sandwiches with hard-boiled eggs or served with wild porcinis from the forests. Asiago cheese, rye bread and white asparagus are also prominent products of the region. Some of Europe’s largest apple orchards are found in the region, which will be reflected in the pairing dinner dessert.

distinct tyrolean architecture in the Dolomites in Trentino-Alto Adige

The vineyards in Trentino-Alto Adige are known for Sauvignon Blanc and Pinot Grigio on the white wine side. Three indigenous red grape varieties gaining popularity are schiava, teroldego and lagrein.

M’tucci’s was fortunate to have recently sourced a new Private Label wine made from 100% Teroldego from California. Packed with fresh and jammy fruit, the higher acid and smooth tannins work cohesively to create a well-structured, fuller bodied wine, which will pair perfectly with Roasted Leg of Lamb.

Pairing with our Guanciale-Wrapped Beef Tenderloin is the 2023 Lagrein from Elena Walch, one of the top wineries in the region. The 2023 Elena Walch Lagrein DOC received a 90 rating from Wine Spectator, which called it a: “well-balanced, medium-bodied red, which marries fine, taut tannins and plum skin acidity with a core of dark (raspberry and boysenberry) fruit.”

The Cantina Tramin Pinot Noir is paired with our Canederli in a Wild Mushroom Brodo. Its seducing scent recalls forest fruits, plums, raspberries and cherries. It is velvety soft and a fresh acidity on the palate is framed by fine-grained tannins and a slight hint of floral notes.

“When we started talking about the last pairing dinner of the year, we knew it had to be unique. Luckily the timing worked out and when we tried the Teroldego wine, we knew we had to highlight this melting pot of Italy. Selfishly, I was very excited to do this region as they have a lot of German influence and I grew up having a lot of German food,” said Company Chef Shawn Cronin.

“Alto Adige was fun to highlight as there are a lot of rich, hearty dishes due to it being in the mountainous part of Italy. Being sandwiched between Switzerland, Germany, and Austria, it provided a whole new way to look at what Italian food really is,” he added.

NEXT WEEK: Read about the cocktails created for this dinner.

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Thanksgiving Pies

Vanilla Pumpkin Swirl Cheesecake

topped with Vanilla Chantilly and Pumpkin Seed Brittle-  $35

Lavazza Black Bottom Pie $19

Old Forester Bourbon Pecan Pie $21

Order in person or call the M’tucci’s restaurant closest to you by November 23. This is the last day to order, no exceptions. Pick up your pies on Tuesday or Wednesday, 11/26 or 27. We remind you that we are closed on Thanksgiving Day.

M’tucci’s Italian: 505-503-7327

M’tucci’s Moderno: 505-891-2432

M’tucci’s Twenty-Five: 505-554-2660

M’tucci’s Bar Roma: 505-508-3948

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Martinis That Matter!

Tito’s Handmade Vodka & M’tucci’s

Beginning today, November 15, for every cocktail we make with Tito’s Handmade Vodka, they will donate $1 to the Roadrunner Food Bank. The donation period is from 11/15 - 12/31. Cheers!!

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Weekend Specials

M’tucci’s Italian

Five Cheese Ravioli - Spanish Chorizo, Blue Oyster Mushrooms, Sun-Dried Tomatoes, Red Onions, Roasted Poblanos, Smoked Gouda Cream Sauce, Tomato Leaf $25

24 oz. T-Bone - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $42

Pan-Seared Swordfish - Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $33

Sackett Farms Pork Shoulder - New Mexico Red Chile Braised, Calabacitas, Roasted Corn, Caramelized Onions, Feta, Parsley $25

Weekend Cocktail

A Monk’s Fall - Campari, Green Chartreuse, Fresh Lime Juice, Honey Simple Syrup

M’tucci’s Moderno

24 oz. Porterhouse - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $43

Pan-Seared Swordfish - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $32

Shrimp Diavola - Shrimp, Spicy Marinara, House Made Spaghettini

Weekend Cocktail

Apple of My Pie - Capt. Morgan Spiced Rum, Grand Marnier, Fresh Lemon Juice, Cinnamon Simple Syrup

M’tucci’s Twenty-Five

Smoked Gouda Tortelloni - Smoked Tucumcari Gouda, Shrimp, Prosciutto, Marinated Tomatoes, Green Chile Alfredo, Tortelloni, Scallions $26

Pan-Seared Artic Char - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $33

24 oz. Porterhouse - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $43

Weekend Cocktail

Mijenta - Mijenta Tequila, Cointreau, Fresh Lemon Juice, Agave Simple Syrup, Orange Bitters

M’tucci’s Bar Roma

Pan-Seared Swordfish - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $33

Skirt Steak - Roasted Potatoes, Onions and Arugula, Roasted Corn & Tomato Agridolce $31

Weekend Cocktail

Apfel of my Eye - Apfel Liqueur, American Honey Whiskey, Fresh Lemon Juice, Caramel

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Live Music for November & December

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday      

11/17 Robb Janov

11/20 Cali Shaw

11/24 Shane Wallin 

11/27 Myles Chavez

12/1 Michael Rascon 

12/4 Shane Wallin 

12/8 Lani Nash 

12/11 Robb Janov

12/15 Cali Shaw 

12/18 Javier Ortega 

12/22 Shane Wallin 

12/29 RJ Perez        

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday            

11/15 Michael Rascon 

11/21 RJ Perez 

11/22 Myles Chavez

11/29 Rob Janov 

12/5 Jacob Chavez

12/6 Chris Dracup 

12/12 RJ Perez 

12/13 Michael Rascon 

12/19 Shane Wallin 

12/20 Robb Janov

12/26 Gilbert Uribe 

12/27 Cali Shaw

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday          

11/15 Rob Janov

11/21 Micheal Rascon

11/22 Cali Shaw 

11/29 Matt Jones

12/5 Mya Gutierrez 

12/6 RJ Perez 

12/12 Shane Wallin

12/13 Robb Janov

12/19 Cali Shaw

12/20 Gilbert Uribe 

12/26 Myles Chavez 

12/27 Michael Rascon 

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Thanks for reading. See you next Friday. Ciao!

Travel in Puglia, Pt. 1

Our recent visit to Italy was almost entirely in the Puglia region. We slipped into Basilicata for a day trip and stopped in Rome for one night before taking the train to Puglia. I’ll break our visit into three parts: the inland hill towns, the coastal areas and the Gargano Peninsula and the olive harvest.

One of the hallmarks of inland Puglia are the trulli houses, which are concentrated in and around the towns of Alberobello, Locorotondo and Martina Franca. Rather than deal with the crowds in each town, we rented a trulli house in the countryside between Locorotondo and Martina Franca. As with most of the trip, we were deep in the heart of olive and wine country.

Trullis, are the bee-hive shaped stone houses that date back centuries. The stones are stacked without mortar, reportedly so they could be quickly disassembled when the tax man was coming to assess the taxes for the feudal lord or king. By removing the roof, the houses were considered incomplete, and as such, were not subject to taxes.

Neighbor's Garden

Artichokes!

There was no shortage of charcuterie at the local supermarket: coppa, prosciutto, salami and mortadella and local cheese: burrata, mozzarella, caciocavollo and ricotta salata (an aged, dry ricotta). Bitter greens and fava beans are very popular. We had a private dinner at a chef’s house, where he served the four of us a purée of fava beans with sautéed chicory, caramelized onions and roasted sweet peppers called cornettos. He said that his mother made this several times a week when he was growing up. Deeply satisfying Puglian comfort food.

Burrata and Coppa

Fava Bean Purée

The day trip from our trulli house to Alberobello to see more trulli houses was an easy 15 minutes. The old historic center was full of the conical houses and the pedestrian-only streets were a nice way to spend a morning.

A stop in Locorotondo for lunch at a restaurant perched on the edge of the hilltown’s cliff, gave us a view of vineyards and olive groves leading to Martina Franca.

The ancient town of Matera, with cliff-side cave houses was in shambles 20-30 years ago. The hill town slowly started coming back, and then hit star status when it was featured in the opening chase scene in the James Bond movie, “No Time to Die.” We stopped by Matera on the way to our next destination, Gallipoli.

Matera is very hilly and was busy with tourists, even in mid-October. The historic part is pedestrian only, except for small tuk-tuks that are allowed to navigate the narrow and hilly streets. If you do decide to spend a night or two here, be prepared to do the “bag drag” up and down hilly, stone streets to find your hotel.

Editor’s note on Rome: If you are thinking of a visit in the near future, think again. In mid-October, all of the major fountains in Piazza Navona were closed, encircled by large fences, and the Trevi Fountain had no water. The fountains and many of the major historical sites are undergoing renovation and cleaning for the Catholic Church’s 2025 Jubilee Celebration. You might consider skipping Rome altogether in 2025, since you are likely to be greeted with crowds and higher prices. I have been to Rome in July, August, September and October. I have never seen the streets so crowded.

Next: Coastal towns of Gallipoli, Monopoli & Polignano a Mare

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Thanksgiving Pies - Order Now!

Lavazza Mocha Black Bottom Pie - $19

We are bringing this back from last year with a twist. Black bottom pies consist of a chocolate layer on the bottom topped with a chantilly cream. This year we are infusing the chocolate with Lavazza coffee.

Old Forester Bourbon Pecan Pie - $21

We aren't saying that a Brown Sugar Old Fashioned with Old Forester is the perfect pairing for an after-Thanksgiving dinner treat with this classic pecan pie, but, I mean, for scientific purposes it may be worth trying.

Vanilla Pumpkin Swirl Cheesecake

topped with Vanilla Chantilly and Pumpkin Seed Brittle-  $35

We are super excited to launch this. It is our classic cheesecake with a pumpkin swirl. They are slow cooked in a water bath to get the best texture.

Note that the crust is gluten-free graham cracker and will be cut into portions for your convenience.

This Weekend, get a slice of the Pumpkin Swirl Cheesecake for only $6, while supplies last.

Order in person or call the M’tucci’s restaurant closest to you by November 23. This is the last day to order, no exceptions. Pick up your pies on Tuesday or Wednesday, 11/26 or 27. We remind you that we are closed on Thanksgiving Day.

M’tucci’s Italian: 505-503-7327

M’tucci’s Moderno: 505-891-2432

M’tucci’s Twenty-Five: 505-554-2660

M’tucci’s Bar Roma: 505-508-3948

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Weekend Specials

M’tucci’s Italian

Artichoke Ravioli - Pancetta, Artichokes, Sun-Dried Tomatoes, Arugula, Herbed White Wine Sauce, Lemon Oil, Pecorino, Cracked Black Pepper $27

24 oz. Porterhouse - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $43

Pan-Seared Grouper - Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $35

Cioppino - Mussels, Clams, Shrimp, Bay Scallops, Seafood/Tomato Brodo, Lemon Zest, M’tucci’s Bread $29

Weekend Cocktail

The Driver - Hennesey Cognac, Meletti Amaro, Fresh Lemon Juice

M’tucci’s Moderno

24 oz. Porterhouse - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $43

Pan-Seared Mahi Mahi - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $32

Beef Tips Raviolini - Beef Tips with Cajun Seasoning, Rosa Sauce, Green Onions, Gorgonzola Cheese $23

Weekend Cocktail

Apple Autumn Toddy - Apple Brandy, Fresh Lemon Juice, Cinnamon Simple Syrup, Hot Water

M’tucci’s Twenty-Five

Oven Roasted Cornish Game Hen - Roasted Hen, Grilled Asparagus, Garlic Mashed Potatoes, Lemon/Pecorino Brodo $27

Pan-Seared Ruby Trout - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $29

8 oz. Picaña - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $33

Weekend Cocktail

Still Summer Somewhere - Hornitos Blanco Tequila, Ancho Reyes, Liquid Alchemist Prickly Pear, Fresh Lime Juice, Simple Syrup

M’tucci’s Bar Roma

Pan-Seared Yellowtail - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $33

Calabrian Glazed Sackett Farms Pork Belly - Roasted Carrots, Parsnip Purée, Amaro Vinaigrette, Spring Mix and Pickled Onions $23

Weekend Cocktail

What’s Happen’n Manhattan - Creator’s Cut Bourbon, Amarretto, 1757 Vermouth, Orange Bitters, Angostura Bitters

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Live Music for November & December

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday     

11/10 Lani Nash 

11/13 Michael Rascon 

11/17 Robb Janov

11/20 Cali Shaw

11/24 Shane Wallin 

11/27 Myles Chavez

12/1 Michael Rascon 

12/4 Shane Wallin 

12/8 Lani Nash 

12/11 Robb Janov

12/15 Cali Shaw 

12/18 Javier Ortega 

12/22 Shane Wallin 

12/29 RJ Perez        

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday           

11/8 Gilbert Uribe 

11/14 Mya Gutierrez 

11/15 Michael Rascon 

11/21 RJ Perez 

11/22 Myles Chavez

11/29 Rob Janov 

12/5 Jacob Chavez

12/6 Chris Dracup 

12/12 RJ Perez 

12/13 Michael Rascon 

12/19 Shane Wallin 

12/20 Robb Janov

12/26 Gilbert Uribe 

12/27 Cali Shaw

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday          

11/8 Chris Dracup 

11/14 Shane Wallin

11/15 Rob Janov

11/21 Micheal Rascon

11/22 Cali Shaw 

11/29 Matt Jones

12/5 Mya Gutierrez 

12/6 RJ Perez 

12/12 Shane Wallin

12/13 Robb Janov

12/19 Cali Shaw

12/20 Gilbert Uribe 

12/26 Myles Chavez 

12/27 Michael Rascon 

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Thanks for reading. See you next Friday. Ciao!

Thanksgiving Pies

For the past few weeks Chef Brianna and the Pastry Palace team have been hard at work developing a new pie recipe for Thanksgiving, Vanilla Pumpkin Swirl Cheesecake with Pumpkin Seed Brittle. It is it a cake or a pie? - read on. In addition, they will hand make Old Forester Bourbon Pecan Pies and Lavazza Mocha Black Bottom Pies for your Thanksgiving dinner.

To answer the question, cheesecake originated in ancient Greece, then was refined by the Romans after one of their early conquests of Greece. During the 18th Century, Cheesecake evolved when more eggs and less yeast was used in the recipe. The American version was created around 1872 when William Lawrence was trying to duplicate the French cheese neufchâtel, and created what know today as cream cheese. The soft, unripened cheese is one of the most common ingredients in today’s cheesecake. Some argue that the cheesecake should be called a tart because of the use of eggs, others refer to it as a custard pie because it has a separate crust, a soft filling and little or no flour.

In Italy, it is known as crostata di ricotta and is made with ricotta cheese and eggs, sometimes with the addition of chocolate chips. Other similar Italian desserts are like cassata Siciliana and pastiera Napoletana.

Vanilla Pumpkin swirl cheesecake with chantilly cream and pumpkin seed brittle

“Pie season is always a fun time for us! It gives us a chance to go outside our comfort zone and into comfort food. Brianna and her team go all out in creating familiar flavors but with better quality ingredients than I was accustomed to while growing up,” said Company Chef Shawn Cronin. 

“Last year Brianna said to me ‘try this pie (Black Bottom Pie) and tell me what you think’. After one bite, I pre-ordered three for Thanksgiving. It has a rich cookie crust, a layer of French dark chocolate, the airy whipped cream and the little crunch of chocolate pearls. It's another reason that Brianna is one of the best in the state. She is never complacent and will never be happy with something short of perfection,” he said.

This year’s pies with comments from Chef Shawn:

Lavazza Mocha Black Bottom Pie - $19

“We are bringing this back from last year with a twist. Black bottom pies consist of a chocolate layer on the bottom topped with a chantilly cream. This year we are infusing the chocolate with Lavazza coffee.”

Old Forester Bourbon Pecan Pie - $21

“We aren't saying that a Brown Sugar Old Fashioned with Old Forester is the perfect pairing for an after-Thanksgiving dinner treat with this classic pecan pie, but, I mean, for scientific purposes it may be worth trying.”

Vanilla Pumpkin Swirl Cheesecake

topped with Vanilla Chantilly and Pumpkin Seed Brittle-  $35

”We are super excited to launch this. It is our classic cheesecake with a pumpkin swirl. Slow cooked in a water bath to get the best texture.”

Note that the crust is gluten-free graham cracker and will be cut into portions for your convenience.

Order in person or call the M’tucci’s restaurant closest to you by November 23. This is the last day to order, no exceptions. Pick up your pies on Tuesday or Wednesday, 11/26 or 27. We remind you that we are closed on Thanksgiving Day.

M’tucci’s Italian: 505-503-7327

M’tucci’s Moderno: 505-891-2432

M’tucci’s Twenty-Five: 505-554-2660

M’tucci’s Bar Roma: 505-508-3948

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New M’tucci’s Private Label Wine

Available Monday, November 4

M’tucci’s 2022 Teroldego from California’s Lodi Valley is the newest wine in the M’tucci’s lineup. It joins our current offerings of Rosso, 2022 Bianco, 2019 Giuseppe’s Tribute Cabernet Sauvignon and our Sparkling.

Teroldego is an ancient grape from the Alto-Adige region of Italy, which is in the far north of the country, tucked up against the Dolomite mountains.

The 100% varietal was bottled by Sheehan Winery and they offered these tasting notes: This wine has a deep dark color with aromas of blackberry jam and smokey french vanilla. Deep flavors of black currant, blackberries and blueberries with notes of smoke and vanilla (from the french oak barrels) coming through on the finish.

I tasted the Teroldego with our resident sommelier, Liv Jordy, and she offered her impression of our newest M’tucci’s Private Label wine: the higher acid and smooth tannins work cohesively to create a well-structured, fuller bodied wine. It is is packed with fresh and jammy fruits. The Teroldego will pair well with rich dishes, such as smoked and cured meats or cream-based dishes as it’s able to cut through some of the richness with its fresh fruit characteristics.

We both think it is simply delicious.

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The Grief Center Fundraiser

All day Monday, 11/18 at M’tucci’s Twenty-Five

10% of all Sales donated to The Grief Center

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Weekend Specials

M’tucci’s Italian

Pesto & Ricotta Ravioli - M’tucci’s Bacon, Chestnut Mushrooms, Tomatoes, Artichokes, Pesto Cream Sauce, Pecorino, Basil $25

24 oz. T-Bone - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $43

Pan-Seared Swordfish - Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $35

Red Wine Porcini Sackett Farms Pork Shank - Garlic Mashed Potatoes, Sautéed Green Beans $25

Weekend Cocktail

The Nutty Nightmare- Pyrat Rum, Yogurt Frangelico, Fresh Lemon Juice, Pistachio Simple Syrup, Cream, Walnut Bitters

M’tucci’s Moderno

6 oz. Black Angus Filet - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $39

Pan-Seared Corvina - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $35

10 oz Sackett Farms Pork Chop - Salt Water Potatoes,, Sautéed Broccolini, Balsamic Red Onion $25

Weekend Cocktail

The Monster Smash - Russells Rye, Pomegranate Liqueur, Basil Simple Syrup, Muddled Pomegranate, Lime and Lemon

M’tucci’s Twenty-Five

Italian Herbed Chicken and Tomato Caprese Linguine - Grilled Herbed Chicken with Creamy Tomato and Alfredo Linguine, Marinated Garlic Tomatoes, Fresh Mozzarella, Basil, Black Pepper, Balsamic Reduction $23

Pan-Seared Corvina - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $36

6 oz. Black Angus Filet - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $37

Weekend Cocktail

Fall Back - Licor 43, Angostura Amaro, Chai, Espresso, Cream

M’tucci’s Bar Roma

Pan-Seared Ruby Trout - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Capers, Roasted Artichokes, Lemon Butter Sauce $29

Duck Confit - M’tucci’s Bacon, Roasted Beets and Acorn Squash Medley, Local Honey & Rosemary Vinaigrette $23

Weekend Cocktail

Witches Brew - Absolut Peach, Creme de Cassis, Fresh Lemon Juice, Pink Rabbit, Edible Glitter and Gummy Eyeballs

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Live Music for November & December

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday    

11/3 Gilbert Uribe 

11/6 Shane Wallin 

11/10 Lani Nash 

11/13 Michael Rascon 

11/17 Robb Janov

11/20 Cali Shaw

11/24 Shane Wallin 

11/27 Myles Chavez

12/1 Michael Rascon 

12/4 Shane Wallin 

12/8 Lani Nash 

12/11 Robb Janov

12/15 Cali Shaw 

12/18 Javier Ortega 

12/22 Shane Wallin 

12/29 RJ Perez        

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday           

11/1 Matt Jones

11/7 Jacob Chavez

11/8 Gilbert Uribe 

11/14 Mya Gutierrez 

11/15 Michael Rascon 

11/21 RJ Perez 

11/22 Myles Chavez

11/29 Rob Janov 

12/5 Jacob Chavez

12/6 Chris Dracup 

12/12 RJ Perez 

12/13 Michael Rascon 

12/19 Shane Wallin 

12/20 Robb Janov

12/26 Gilbert Uribe 

12/27 Cali Shaw

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday          

11/1 Michael Rascon 

11/7 Mya Gutierrez 

11/8 Chris Dracup 

11/14 Shane Wallin

11/15 Rob Janov

11/21 Micheal Rascon

11/22 Cali Shaw 

11/29 Matt Jones

12/5 Mya Gutierrez 

12/6 RJ Perez 

12/12 Shane Wallin

12/13 Robb Janov

12/19 Cali Shaw

12/20 Gilbert Uribe 

12/26 Myles Chavez 

12/27 Michael Rascon 

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Thanks for reading. See you next Friday. Ciao!

M'tucci's Sommelier

I’m Olivia Jordy, the current bar manager at M’tucci’s Twenty-Five. I’m a first level sommelier, certified through the Court of Master Sommeliers (CMS), and pursuing my second level of certification. There are four levels of certification for a sommelier through CMS, the highest is a Master Sommelier, with only 279 Master Somms since the program was established in 1969.

What does it mean to be a sommelier? Furthermore, what does it mean to be a young, female sommelier? Sommelier is a French word meaning a wine steward, often referred to as a wine expert or wine professional. I like to joke that I professionally drink wine, and I’ll be the first to admit that I am nowhere near an expert. But to me, one of the most beautiful things about studying wine is that it is a lifelong journey, and occasionally that can feel overwhelming. Once you feel comfortable with a certain wine growing region or wine grape varietal, there are thousands more to memorize and blind taste. One of my favorite quotes is, “if you’re the smartest person in the room, you’re in the wrong room”. Discovering my passion for wine has given me direction and opportunity to constantly continue learning. But it would be unrealistic to say studying wine is always easy and rewarding. It can be thought of as a very glamorous job and sommeliers carry the reputation of snobby or pretentious; but the reality is, it’s incredibly hard work. There are always more details to memorize.

Italy alone has close to 2,000 native grape varieties. Within the region of Bordeaux, France, there are 57 appellations (designated wine-growing regions), each with different laws and soil compositions. The reputation of the snobby sommelier exists because it is an exclusive designation. There are only 279 Master Sommeliers in the world, and every first level somm dreams of being the 280th.

Vineyard in Tsucany

Working as a sommelier in a restaurant means translating all of the learned details into approachable information. This entails understanding cohesive wine and food pairings, coordinating and creating menus that are tailored to the cuisine and clientele, and educating both the staff and guests. M’tucci’s is the first place I’ve worked where I was able to create and teach a staff wine education curriculum. Through this, I’ve learned that the reward of sharing my knowledge with others and seeing them learning in return has been the highlight of my wine career so far. The world of wine shouldn’t be so scary or exclusive. It should be vast and inviting.

There is seemingly a new wave of people in the wine world, including young, female sommeliers, that are actively trying to debunk the ‘snobby sommelier’ reputation. I hope that I can contribute to this community of new sommeliers by creating education programs and sharing my experiences. I also hope that I always find myself in rooms surrounded by people smarter than me, teaching me or learning from me.

Editor’s note: The next sommelier level for Liv requires a day-long test, including a blind tasting of 2 of 8 possible white wines and 2 of 12 possible red varietals, list the characteristics, identify the grape, and, if possible, the origins of the wine. In addition there is a 45 question written test.

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Weekend Specials

M’tucci’s Italian

Mushroom & Ricotta Ravioli - Crispy Prosciutto, Sage Cream Sauce, Chestnut Mushrooms, Spinach, Sun-Dried Tomatoes, Caramelized Onions, $25

24 oz. T-Bone - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $43

Pan-Seared Barramundi - Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $35

Milk Braised Lamb Shoulder - Creamy Risotto, Mint Gastrique, Peas, Carrots, Red Onions $25

Weekend Cocktail

Ooo, A Pisco Candy - Caravedo Pisco, Muddled Blackberries, Lime Juice, Simple Syrup, Soda Water

M’tucci’s Moderno

14 oz. Ribeye - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $43

Pan-Seared Icelandic Cod - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $29

Crispy Chicken & Risotto - Risotto with Carrots, Mushrooms, Celery, Creamy Sauce $23

Weekend Cocktail

Falling SlowNLow, The Old Fashioned Way - Slow N Low Coffee Whiskey, Kahlua Blonde, Espresso, Chocolate Bitters, Simple Syrup, Soft Top Float

M’tucci’s Twenty-Five

Wild Mushroom Ravioli - Mushroom Ravioli, Creamy Porcini Sauce, Toasted Pistachio Gremolata, Calabrian Roasted Mushrooms, Roasted Corn, Peppers, Pecorino $22

Pan-Seared Swordfish - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $36

24 oz. Porterhouse - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $43

Weekend Cocktail

Cask Tale - Campari Cask Tales Rum, PiggyBack Bourbon, Meletti, 1757 Vermouth, Soda Water

M’tucci’s Bar Roma

Pan-Seared Black Cod "Sable" - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Capers, Roasted Artichokes, Lemon Butter Sauce $39

Housemade Chianina Beef & Prosciutto Sausage Links - Lentil Hummus, Beech Mushrooms, Fresh Herb Brodo $27

Weekend Cocktail

C’old Fashioned - Espresso Infused Rye Bourbon, Remy Martin Cognac Fine Champagne, Grand Marnier Liqueur, Orange Bitters, Aztec Chocolate Bitters, Simple Syrup

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Live Music for October, November & December

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday    

10/27 Eryn Bent 

10/30 Myles Chavez

11/3 Gilbert Uribe 

11/6 Shane Wallin 

11/10 Lani Nash 

11/13 Michael Rascon 

11/17 Robb Janov

11/20 Cali Shaw

11/24 Shane Wallin 

11/27 Myles Chavez

12/1 Michael Rascon 

12/4 Shane Wallin 

12/8 Lani Nash 

12/11 Robb Janov

12/15 Cali Shaw 

12/18 Javier Ortega 

12/22 Shane Wallin 

12/29 RJ Perez        

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday           

10/25 Robb Janov 

10/31 Halloween no Music

11/1 Matt Jones

11/7 Jacob Chavez

11/8 Gilbert Uribe 

11/14 Mya Gutierrez 

11/15 Michael Rascon 

11/21 RJ Perez 

11/22 Myles Chavez

11/29 Rob Janov 

12/5 Jacob Chavez

12/6 Chris Dracup 

12/12 RJ Perez 

12/13 Michael Rascon 

12/19 Shane Wallin 

12/20 Robb Janov

12/26 Gilbert Uribe 

12/27 Cali Shaw

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday          

10/25 Myles Chavez 

10/31 Halloween No music

11/1 Michael Rascon 

11/7 Mya Gutierrez 

11/8 Chris Dracup 

11/14 Shane Wallin

11/15 Rob Janov

11/21 Micheal Rascon

11/22 Cali Shaw 

11/29 Matt Jones

12/5 Mya Gutierrez 

12/6 RJ Perez 

12/12 Shane Wallin

12/13 Robb Janov

12/19 Cali Shaw

12/20 Gilbert Uribe 

12/26 Myles Chavez 

12/27 Michael Rascon 

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Thanks for reading. See you next Friday. Ciao!

Feasting in Madrid (not NM)

A two-day stop in Madrid enroute to Puglia, was filled with great food and was too short of a visit. So many great things to eat, all in the spirit of M’tucci’s. Local, made with care and exceptional skill.

Stay in the historic center and walk everywhere. Start at La Casa del Abuelo, know for their Gambas al Ajillo (garlic shrimp). The vermouth on tap was exceptional, as were the Calamari Andalucia, patatas bravas, croquettes with Iberico Jamon & Manchego and local bread. The waiter was so impressed with all of the food that we ordered, he brought us a plate of morcilla (blood sausage on the house).

Later in the day we went to Mercado San Miguel, not really a market, but an amazing food hall. Choose from Iberico ham, sausages, fresh oysters, burrata sliders, an olive bar, wines, beers, vermouth. I recommend starting at La Hora del Vermut. I particularly liked the vermouth from Rioja, La Cuesta. The fresh oysters were from Brittany and were probably the best I’ve ever had. My wife, who doesn’t normally eat raw oysters, thought they were exceptional. It was so good, we returned on our second night for more oysters and a spin through the olive bar. It’s crowded, so be prepared to hover near someone who appears to be finished and snag their seats as soon as they move.

An experienced traveler might be tempted to think that the oldest restaurant in the world, Botín, is a mere tourist trap. Forget that notion and make reservations. Based on Chef Shawn’s recommendations, we did. They are famous for their roasted meats. The suckling pig is fantastic, but the suckling lamb in life-changing. Don’t miss the house made sangria (which is nothing like the sweet crap you think of when your hear the word). We had lunch there and took a nice long walk after.

I’m embarrased that we have lived in Albuquerque for more than six years and have never attended the flamenco festival. We went to the Tablao 1911 and it was sensational. I’ve always loved the music, especially the guitarist Paco de Lucia. However, I was never a huge fan of the dancing - until now. The entire performance was sensational.

Two days was not enough, we’ll be back. Off to Italy!

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Weekend Specials

M’tucci’s Italian

Five Cheese Ravioli - Beef Tips, Calabrian Peppers, Mushrooms, Red Onions, Gorgonzola Thyme Cream Sauce, Micro Greens $25

14 oz. New York Strip - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $36

Pan-Seared Baquetta - Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $35

Herb Braised Flank - Black Truffle Creamy Polenta, Sautéed Green Beans, Parsley $27

Weekend Cocktail

Bumbu Bliss - Bumbu Rum, Mango Shrub, Orgeat Syrup, Lemon Juice

M’tucci’s Moderno

14 oz. Ribeye - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $43

Pan-Seared Arctic Char - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $29

Beef Tips Raviolini - Beef tips in Cajun Seasoning, Grape Tomatoes, Rosa Sauce, Gorgonzola Cheese, Green Onions over Five Cheese Raviolini $23

Weekend Cocktail

Witches Heart - Butterfly Pea Flower Infused Botanist Gin, St. Germain Elderflower Liqueur, Muddled Blackberries, Lemon Juice, Simple Syrup

M’tucci’s Twenty-Five

Veal Parmesan - 2 Breaded Veal, Marinara, Burrata, Spaghettini, Alfredo Sauce, Asparagus, Garlic Butter, Pecorino, Basil $23

Pan-Seared Barramundi - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $36

14 oz. Ribeye - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $43

Weekend Cocktail

Boston Tea Party - Earl Grey Infused Seagrams Gin, Bittermens Boston Bitters, Egg White, Honey Simple, Lemon Juice

M’tucci’s Bar Roma

Pan-Seared Swordfish - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Capers, Roasted Artichokes, Lemon Butter Sauce $33

Wagyu Beef & Goat Cheese Ravioli - Bianco Braised Wagyu Beef Ragu, Cremini Mushrooms, Caramelized Onions, Italian White Beans with Pecorino & Fresh Herbs $27

Weekend Cocktail

Larry Beez - Citadelle Gin, Basil Leaves, Black Cherry Syrup, Simple Syrup, Lemon Juice

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Live Music for October

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday    

10/20 RJ Perez 

10/23 Robb Janov

10/27 Eryn Bent 

10/30 Myles Chavez       

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday           

10/18 Eryn Bent 

10/24 TBD

10/25 Robb Janov 

10/31 Halloween no Music

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday          

10/18 RJ Perez 

10/24 Johnny Lloyd 

10/25 Myles Chavez 

10/31 Halloween No music

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Thanks for reading. See you next Friday. Ciao!

M'tucci's - Barrels of Fun

The daily mantra at M’tucci’s is “do your best”. We put that philosophy to work by creating service training programs for servers and bartenders, as well as wine and spirits education programs for servers and bartenders.

We have always believed that we can do it better, so we created our own shrubs soon after we opened in 2013 and added M’tucci’s Private Label Wines to our menus during the pandemic in 2021.

In August of 2019, before the opening of M’tucci’s Twenty-Five, we were able to become part of Maker’s Mark Bourbon’s barrel program. COO/Partner Chris O’Sickey, VP/Partner Austin Leard and Trey Godwin (a former manager/bartender) traveled to Kentucky and took part in a unique barrel program at Maker’s Mark. At Maker’s Mark, samples are drawn from barrels made from different wood staves (seared French oak, American oak, etc) and the tasters created their own blend, using combinations of wood which are inserted into the barrels and aged for an additional six months. But, not all barrel programs are the same.

You may ask, what is a barrel program?

Distillers of spirits, most notably whiskey and tequila, rely on wooden barrels to age and finish their products. Many states and countries have legal requirements of aging before a spirit may be called bourbon or añejo tequila. The most common barrels are made of American oak and are built to hold 50 gallons.

All wood is not the same, so after a period of time, the master distiller will taste barrel samples to decide which barrels will be used for blending for the final bottling. Their goal is that every bottle of Maker’s Mark or El Tesoro Reposado, should taste the same year-to-year. At times, one barrel stands out with a special flavor profile and the master distiller may decide that the flavor profile isn’t right for the blend, but it would make a incredible “single barrel” spirit.

That is why we now see many “barrel select” or “single barrel” bourbons available. Distillers are very particular about creating a single barrel flavor profile for a restaurant, because if it doesn’t sell, the distiller is stuck with a lot of product. Committing to a single barrel means you commit to approximately 230 bottles.

M’tucci’s is fortunate to have had success with M’tucci’s Private Select Maker’s Mark since we only had two restaurants at the time. We took the leap of faith in 2019, partly based on the fact that the Old Fashioned cocktail is our most popular cocktail and the belief that you, our guests, would love an Old Fashioned made with a barrel select bourbon. We were right, and we are now selling bottles from our 13th barrel of M’tucci’s Maker’s Mark Private Select Bourbon.

Barrel Samples at Maker's Mark

Chris pouring samples

Picking Custom Staves

Now, with four locations, we are in a good position to take part in select barrel programs for bourbon and tequila, offering our guests something special that they can’t find elsewhere.

The barrel program continues to grow. In August, John and Austin visited Jalisco, Mexico and spent time at the Patrón distillery. After a few days of tasting, they selected a “young” añejo for the new M’tucci’s Patrón Añejo made from 100% Weber Blue Agave. It will be arriving in the next couple of months.

In September at Angel’s Envy, John & Austin were able to taste several barrel samples and chose three flavor profiles. Angel’s Envy then sent the samples to Albuquerque so all of the partners could taste and choose one flavor profile. All locations are serving M’tucci’s Angel’s Envy Single Barrel now.

Whiskey aficionados know that Blanton’s Gold Edition Bourbon is a highly coveted bottle. Allocations are such that last year all four M’tucci’s only received 10 bottles. This year, we have become part of their barrel program and will have a half barrel or around 120 bottles. We’ll be sure to let you know when we have it in house.

For our current Cocktail Spotlight, Barrel Select bottles of M’tucci’s Private Select Maker’s Mark, Russel’s Reserve and Angel’s Envy are used for a unique Old Fashioned.

Available at all locations for the next few months

At Teddy Roe’s

From Arcy Law, Operating Managing Partner at Teddy Roe’s: “When we decided to have a private label of whiskey with our name on it, we knew we wanted something special, that also has a household presence. Woodford Reserve has been a staple on many bars around the world for its incredible richness, bold flavors, and yet a smooth finish. At a tasting last year, we tasted 3 bourbons, and 3 rye whiskies, all of which were incredible, but one in particular really stood out.” 

“We are the first bar with a personally selected Woodford Reserve Rye Barrel in the state of New Mexico. Today, we are reaching the bottom of our 3rd barrel, with the fourth being bottled over winter, and we want to thank the Master Distiller Elizabeth McCall for making such a beautiful whiskey.”

Arcy’s Tasting notes: 

At first glance you will see that the whiskey has a beautiful caramel color, and on the nose there is a rush of honey, almonds, cherries, orange peel, hints of clove, peppermints, and as expected, rich vanilla bean. On the Palate I taste candied orange, cinnamon, clove, and nutmeg, then it moves to shortbread cookies, almonds, cooked honey, and apricots. The finish is smooth and long lasting making this is truly a very well made spirit. 

Next month we have a small group going to Tennessee, where we will choose a single barrel of Jack Daniels Tennessee Whiskey. This will be our second hand picked barrels for Teddy Roe's, with many more to come. We look forward to sharing them with you.

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Addy Nicole Wins!

Congrats to M’tucci’s Addy Nicole. Last week, we told you about our two bartenders in the Finals of the 505 Food Fights. They didn’t know what ingredients they would have to use to create a cocktail until the time of the competition. They were given Ford’s Gin and pomegranates for the first cocktail and Cuervo Blanco Tequila and peperoncini for the second.

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Weekend Specials

M’tucci’s Italian

Pesto/Ricotta Filled Ravioli - Roasted Chicken, Chestnut Msuhrooms, Jalapeños, Sun-Dried Tomatoes, Pesto Cream Sauce, Crispy Prosciutto $25

8 oz. Picaña - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $36

Pan-Seared Ruby Red Trout - Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $29

NM Red Chile Braised Sackett Farms Pork Shoulder - Salt Water Potatoes, Caramelized Onions, Spinach $25

Weekend Cocktail

Cocco Affair - Almond Rum, Lime Cordial, Liquid Alchemist Coconut, Basil Oil

M’tucci’s Moderno

24 oz. Porterhouse - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $43

Pan-Seared Swordfish - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $35

Pan-Seared Salmon - Grilled Polenta, Cabbage Apple Slaw, Pesto Cream Sauce $25

Weekend Cocktail

Berry Island Spritz - Altar Vodka, Bulldog Gin, Bacardi Pineapple, Citronge Orange Liqueur, Fresh Lemon Juice, Blueberry Simple Syrup, Orange Bitters, Sprite

M’tucci’s Twenty-Five

Chicken and Shrimp Scampi - Pan-Seared Chicken, Garlic Shrimp, Marinated Tomatoes, White Wine, Lemon Butter, Pecorino, House Made Linguine $25

Pan-Seared Tuna - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $33

24 oz. Porterhouse - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $43

Weekend Cocktail

Green Flame - Rolling Still Green Chile-Infused Vodka, Ancho Reyes Verde Liqueur, Fresh Lime Juice, Simple Syrup

M’tucci’s Bar Roma

Pan-Seared Ono - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Capers, Roasted Artichokes, Lemon Butter Sauce

Herb Roasted Cornish Game hen - Roasted Beets, Orange Frisée and Pomegranate Vinaigrette $27

Weekend Cocktail

In The Mangroves - Prichard’s Rum, Mango Cardamom Shrub, Fresh Lemon Juice, Simple Syrup, Club Soda Splash

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Live Music for October

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday    

10/13 Michael Rascon 

10/16 Shane Wallin 

10/20 RJ Perez 

10/23 Robb Janov

10/27 Eryn Bent 

10/30 Myles Chavez       

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday          

10/11 Melissa Rios 

10/17 Matt Jones 

10/18 Eryn Bent 

10/24 TBD

10/25 Robb Janov 

10/31 Halloween no Music

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday          

10/11 Matt Jones

10/17 Shane Wallin

10/18 RJ Perez 

10/24 Johnny Lloyd 

10/25 Myles Chavez 

10/31 Halloween No music

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Thanks for reading. See you next Friday. Ciao!

M'tucci's Bartenders in the Finals

For the past few years, the 505 Food Fights has raised thousands of dollars for local charities, while providing local chefs and bartenders a chance to show their creative skills. After several months of competition, the finals will be held at Sobremesa at 6:00 on Monday, October 7.

The M’tucci’s family is pretty excited to have two of their bartenders in the 3-person finals, Ashley (Addy Nicole) and Jake. Ashely has been with M’tucci’s since she was 16 and Jake recently joined our management team.

Addy Nicole - “My name is Ashley, but I commonly go by Addy. I've been working with M'tucci's for the past 11 years, almost since they opened. I started when I was 16, working as a hostess and server and became a bartender when I turned 21.

Since then, I've grown to love bartending & mixology very much. I was very fortunate to learn from some of the best. Trey & Joe, former bartenders at M’tucci’s Italian, were just a few who mentored me. They cultivated the passion that I now have for mixology. I also learned quite a bit from Arcy, who is now a partner at Teddy Roe’s, during his time at Italian.

My favorite bar is Death & Co. This bar has published a series of books that also helped cultivate my love for bartending. When I first started out, close friends gave me these books and they taught me a lot in my journey.

Though I can create some pretty tasty cocktails, when it comes to what I drink, I tend to keep it simple. My personal go-to drink is usually a beer (specifically IPA - La Cumbre’s Elevated and Ex Novo’s Mass Ascension) or a good dirty martini.”

Jake Robertson - Born and raised in Grand Junction, Colorado, Jake Robertson has dedicated over half of his life to the Food & Beverage industry. He began his journey at 16 as a Server’s Assistant, where his interest in the bar scene quickly grew. Jake often stayed late to assist bartenders, earning extra money and gaining valuable experience.

At 18, he moved to Austin, Texas, to pursue a career in music. As a touring musician, he explored diverse demographics across the country, experiencing a variety of cocktails and dishes. After a few years in the music industry, Jake returned to his true passion: the Food & Beverage industry.

Jake has opened numerous restaurants, designing their programs and menus in Colorado, Utah, and New Mexico. He also offers “Bar & Restaurant Rescues,” helping smaller businesses succeed. His expertise has earned him features on John Taffer’s Bar Rescue podcast and multiple awards, including “Top 5 Best Craft Cocktails,” “Best Old Fashioned,” and “Best New Restaurant” of 2022 and 2023, as well as “Top 5 Best Bartender” in 2023 by Albuquerque the Magazine in their “Best of the City” issue.

His passion for the Food & Beverage industry is unwavering, and he is excited to join the M’tucci’s family. After moving to New Mexico, he met his fiancée and best friend, Jennifer Rose, while working in the industry. Together, they enjoy attending concerts, comedy shows, traveling, and watching movies or TV shows. Jake loves playing music with his band, golfing, sports, and spending time with friends, family, and his two dogs, Samson and Delilah.

Addy Nicole at Hollow Spirits working with Pumpkin Vodka and Caramel for her semi-Final win in September

M’tucci’s Vice-President and architect of M’tucci’s Cocktail Program, Austin Leard commented about Addy Nicole’s and Jake’s strengths as bartenders:

“Ashley has absorbed the intricate details of craft bar culture over the years at M'tucci's and possesses a natural creative ability.

Jake has a natural ability to understand what a guest is looking for and able to make a proper recommendation for just about any palate.”

The entrance fee for the finals is $20 per person, which goes to Monday night’s charity, The Phoenix Affect.

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Weekend Specials

M’tucci’s Italian

Crab/Ricotta Filled Ravioli - Lobster, Heirloom Tomatoes Medley, Capers, Spinach, Lemon Cream Sauce, Saffron Bread Crumbs $29

24 oz. Porterhouse - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $43

Pan-Seared Bronzino - Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $36

Porcini Braised Flank Steak - Black Truffle Gnocchi, Lion Mane Mushrooms, Caramelized Onions, Kale $27

Weekend Cocktail

Blackberry Barrell - M’tucci’s Barrell Bourbon, Peach Torani, Fresh Lemon Juice, Muddled Blackberries

M’tucci’s Moderno

24 oz. Porterhouse - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $43

Pan-Seared Corvina - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $35

Herb Roasted Chicken - Mashed Potatoes, Sautéed Mushrooms, Red Onions, Capers, Red Wine Marinara Sauce $25

Weekend Cocktail

Blueberry Gin Sour - Bulldog Gin, Fresh Lemon Juice, Blueberry Simple Syrup, Egg White

M’tucci’s Twenty-Five

Red Wine Braised Lamb Lollipops - Polenta, Citrus Dressed Arugula, Hummus $39

Pan-Seared Ono - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $33

8 oz. Picaña - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $33

Weekend Cocktail

The Big Apple - George Dickel Bourbon 8 yr., Cinnamon Simple Syrup, Fresh Lemon Juice, Egg White, Apple Bitters, Malbec Red Wine float

M’tucci’s Bar Roma

Pan-Seared Ruby Trout - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Capers, Roasted Artichokes, Lemon Butter Sauce $27

Guance di Maiale - Milk-Braised Pork Cheeks, Acorn Squash, Farro Risotto, Cacio Cream Sauce $27

Weekend Cocktail

In The Mangroves - Prichard’s Rum, Mango Cardamom Shrub, Fresh Lemon Juice, Simple Syrup, Club Soda Splash

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Live Music for October

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday    

10/6 Melissa Rios

10/9 Cali Shaw

10/13 Michael Rascon 

10/16 Shane Wallin 

10/20 RJ Perez 

10/23 Robb Janov

10/27 Eryn Bent 

10/30 Myles Chavez       

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday         

10/4 Gilbert Uribe 

10/10 Shane Wallin 

10/11 Melissa Rios 

10/17 Matt Jones 

10/18 Eryn Bent 

10/24 TBD

10/25 Robb Janov 

10/31 Halloween no Music

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday          

10/4 Robb Janov 

10/10 Cali Shaw

10/11 Matt Jones

10/17 Shane Wallin

10/18 RJ Perez 

10/24 Johnny Lloyd 

10/25 Myles Chavez 

10/31 Halloween No music

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Thanks for reading. See you next Friday. Ciao!

La Gazzetta - Favorites

First, we should apologize for the terrible search function we were using to find past editions of this newsletter, which we started in March 2019. We are slaves to technology. Sometimes it improves our lives and sometimes it can be sooooo frustrating. However, we are happy to announce that you can now search past issues by topic. Click on this link to check out a subject that might interest you.

We have made it easy for you to read some of the earlier La Gazzetta newsletters that were Jeff’s favorites or those that received a lot of comments. Some cover Italian cooking, some cover Italian wines and some cover Italian travel.

My sources for information when writing La Gazzetta:

Being there

Good books

Here are some topics with brief descriptions and the links to the original essays. Enjoy!

Prosecco - tasting and travel in the Prosecco region of Italy: https://www.mtuccis.com/lagazzetta/2023/12/14/time-for-prosecco

Venice - eating and traveling in Venice: https://www.mtuccis.com/lagazzetta/2023/10/19/venice-la-serrenissima

Roman Pasta - the four “kings” of Roman pasta dishes: https://www.mtuccis.com/lagazzetta/2023/8/9/roman-pasta

Italy - Off the Beaten Path - visiting small towns in Italy: https://www.mtuccis.com/lagazzetta/2022/11/11/italy-off-the-beaten-path

Italian Amaro - we’re determined to make you love amari as much as we do: https://www.mtuccis.com/lagazzetta/2021/8/23/italian-amaro

Trattorias - just what is a trattoria?: https://www.mtuccis.com/lagazzetta/2021/4/15/italian-trattorias

Fall - Tuffle Hunting and Wine Harvest: https://www.mtuccis.com/lagazzetta/2020/10/22/fall-in-italy-truffles-amp-wine

Italian Seafood - https://www.mtuccis.com/lagazzetta/2020/3/6/italian-seafood

Bolognese Sauce - https://www.mtuccis.com/lagazzetta/2019/11/15/bolognese

Salt - a deep dive into the importance of salt in our lives and how it helped shape history: https://www.mtuccis.com/lagazzetta/2019/4/1/salt-or-sale-in-italy

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Weekend Specials

M’tucci’s Italian

Lobster/Mascarpone Filled Ravioli - Lobster Mushrooms, Sautéed Shrimp, Roasted Leeks, Tomato Cream Sauce, Fried Capers, Micro Greens $31

8 oz. Picaña - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $33

Pan-Seared Artic Char - Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $35

Octopus Confit - Guanciale White Bean Salad, Pickled Fennel Slaw, Moja Rojo Sauce $27

Weekend Cocktail

Royal-Tea Party - Sip Smith Orange Gin, Montenegro Amaro, Cardamon Mango Shrub, Black Tea Simple Syrup, Fresh Lemon Juice

M’tucci’s Moderno

6 oz. Black Angus Filet - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $39

Pan-Seared Barramundi - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $35

Shrimp & Goat Cheese Pasta - Sweet & Spicy Peppers, Shrimp, Goat Cheese Sauce, House Made Spaghetti, Walnut Gremolata $27

Weekend Cocktail

Ready for Fall! - Pumpkin Rumchata, Vanilla Vodka, Creme de Cacao, Espresso, Simple Syrup, Pumpkin Spice Whipped Cream

M’tucci’s Twenty-Five

Blackened Chicken Tortelloni - Cajun Pan-Seared Chicken, Button Mushrooms, Caramelized Onions, Marinated Tomatoes, Garlic, Creamy Alfredo Sauce, Gorgonzola, Tortelloni $23

Pan-Seared Barramundi - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $35

24 oz. T-Bone - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $42

Weekend Cocktail

Buona Sera - Foro Amaro, Licor 43 Chocolate, Baileys, Simple Syrup

M’tucci’s Bar Roma

Pan-Seared Corvina - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Capers, Roasted Artichokes, Lemon Butter Sauce $35

Grilled 12 oz. Pork Chop - Mashed Potatoes, Broccolini, Radicchio, Wild Chestnut Mushrooms and Shallots, Dijon Butter pan Sauce $26

Weekend Cocktail

C.R.E.A.M. - Absolut Vanilla Vodka, Orange Liqueur, Vanilla Bean Simple Syrup, Fresh Lime Juice

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Live Music for September & October

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday    

9/29 Michael Rascon 

10/2 Gilbert Uribe

10/6 Melissa Rios

10/9 Cali Shaw

10/13 Michael Rascon 

10/16 Shane Wallin 

10/20 RJ Perez 

10/23 Robb Janov

10/27 Eryn Bent 

10/30 Myles Chavez       

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday        

9/27 Johnny Lloyd 

10/3 RJ Perez 

10/4 Gilbert Uribe 

10/10 Shane Wallin 

10/11 Melissa Rios 

10/17 Matt Jones 

10/18 Eryn Bent 

10/24 TBD

10/25 Robb Janov 

10/31 Halloween no Music

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday          

9/27 Melissa Rios 

10/3 Michael Rascon 

10/4 Robb Janov 

10/10 Cali Shaw

10/11 Matt Jones

10/17 Shane Wallin

10/18 RJ Perez 

10/24 Johnny Lloyd 

10/25 Myles Chavez 

10/31 Halloween No music

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Thanks for reading. See you next Friday. Ciao!

Vermouth is Happening

Like Amari, vermouth was first used as a medicinal drink, and can be traced back more than 3,000 years to China and India. The beverage is made by adding herbs, botanicals and dried fruit to a relatively neutral white wine. After aging, sugar and neutral spirits are added for flavoring and to raise the alcohol level, which prevents microbial spoilage. Because of this, vermouth will last longer than an opened bottle of wine, but I still keep it chilled after opening. 

Vermouth is both an aromatized and fortified wine. While vermouth is made in several countries, the most popular vermouths come from France (white, red and dry) and Italy (red). Some of the flavorings include chamomile, gentian and wormwood. In Italy, the most common grape in vermouth is trebbiano. The word vermouth comes from the French pronunciation of the German word wermut, for wormwood, which was an early common ingredient.

An Italian merchant, Antonio Benedetto Carpano, is credited for creating the first modern vermouth in Turin, Italy in 1786. The flavor profile that he created still exists today in Italian sweet vermouth: bitter, dark red, with vanilla and sweet cherry flavors. Today’s Carpano Antica sweet vermouth is THE sweet vermouth used for a Manhattan, Boulevardier, Negroni and many more cocktails. Of course, it’s the sweet vermouth used at all M’tucci’s restaurants. Its big flavor can stand up to rye in a Manhattan or bourbon in a Boulevardier.

French sweet vermouth, like Noilly Prat or Dolin tend to have a lighter flavor and are suited for cocktails other than those with rye whiskey. Local winery & distillery, Vara, produces two vermouths in the Spanish style. The Vermut Seco is herbaceous, with a hint of bitterness. Chef Shawn suggests substituting it for sweet vermouth in a Boulevardier.

White or blanc vermouth was formulated in Chambéry, France at the foot of the Alps, then adapted by the Italians. Blanc or bianco vermouths are similar is sweetness to reds, but are less spicy and more herbal. Dry vermouths are lighter and less bitter than bianco vermouth.

The sweetness in vermouth compliments the high alcohol spirits such as gin or whiskey and it is vital for bringing balance to martinis and manhattans. Speaking of balance in martinis and manhattans, technique is very important in making a balanced drink, instead of one that smacks you in the face with hot alcohol flavors. Next time you are at the bar, watch our bartenders when they stir one of these drinks before serving. Count the seconds that they stir. We would NEVER simply pour gin and vermouth into a glass of ice and serve it.

A recent story in the New York Times reported the resurgence of “wet martinis” at bars in the city, changing the proportions to use more vermouth than gin or vodka. However, in Spain, vermut has been a part of food and drinking culture for decades and they are becoming increasingly known for their vermouth. A vermut preparado is served in many bars and turns the martini on its head. What you get is a glass of vermouth with a few drops or a splash of gin and Campari.

We are looking forward to enjoying la hora del vermut when visiting Madrid in October. The hour of vermouth is usually between noon and 2:00, when Madrileños have their first alcoholic beverage of the day before the typical large and long Spanish lunch. Vermouth is so popular that there are bars dedicated to serving vermut, with many places serving it from a tap, a la spina. There is even one vermouth bar at the San Miguel market called La Hora del Vermut and they feature more than 80 different vermouths from around the world. Can’t wait!

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Gin Cocktail Pairing Dinner Last Night at M’tucci’s Bar Roma

The Last Pairing Dinner of the Year is at M’tucci’s Twenty-Five on 12/12

Watch La Gazzetta for Details

Cured Icelandic Cod w/ Pork Belly Mousse

House Barrel-Aged Negroni

Butter Poached Lobster w/ Uni Gnudi

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Negroni Week at All M’tucci’s

M’tucci’s Restaurants are the only locations in New Mexico to offer Campari’s Cask Tales, three different barrel-aged Campari, each with a unique flavor. Campari experimented with six-month aging their world famous aperitif in Wild Turkey Bourbon barrels, Espolón Tequila barrels and Appleton Estates Rum barrels. You can try a flight of each neat, or try one in a Negroni.

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Weekend Specials

M’tucci’s Italian

Beef & Goat Cheese Ravioli - Red Onions, Beef Tips, Arugula, Chestnut Mushrooms, Heirloom Tomato Relish, Lemon Cream Sauce $27

24 oz. T-Bone - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $42

Pan-Seared Ono - Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $33

Blackberry Braised Sackett Farms Pork Collar - Blackberry Apple Slaw, Saltwater Potato Hash, Smoked Heirloom Tomatoes, Porcini Blackberry Shrub Reduction $25

Weekend Cocktail

Negroni Week - featuring Campari Cask Tales

M’tucci’s Moderno

6 oz. Black Angus Filet - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $39

Pan-Seared Ruby Red Trout - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $27

Chicken Portobello - Roasted Portobello, Spinach, Mozzarella, House Made Spaghettini, Roasted Garlic Demi-Glace $27

Weekend Cocktail

Negroni Week - featuring Campari Cask Tales

M’tucci’s Twenty-Five

Garlic Shrimp Pesto Risotto - Shrimp, Pesto Sauce, Risotto, Garlic, Calabrian Roasted Mushrooms, Feta, Scallions $24

Pan-Seared Artcic Char - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $35

6 oz. Black Angus Filet - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $39

Weekend Cocktail

Negroni Week - featuring Campari Cask Tales

M’tucci’s Bar Roma

Pan-Seared Mahi Mahi - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Capers, Roasted Artichokes, Lemon Butter Sauce

Seared Duck Breast - Dry -Aged Seared Duck Breast, Brussel Sprouts/Pancetta/Spinach/Crispy Potato Hash, Blackberry Shrub Jam $27

Negroni Week Appetizer Special - Campari Cured Salmon, Negroni Vinaigrette, Orange Pickeled Fennel, Spring Greens $5

Weekend Cocktail

Negroni Week - featuring Campari Cask Tales

Live Music for September & October

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday    

9/22 RJ Perez 

9/25 Shane Wallin

9/29 Michael Rascon 

10/2 Gilbert Uribe

10/6 Melissa Rios

10/9 Cali Shaw

10/13 Michael Rascon 

10/16 Shane Wallin 

10/20 RJ Perez 

10/23 Robb Janov

10/27 Eryn Bent 

10/30 Myles Chavez       

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday       

9/20 RJ Perez 

9/26 Myles Chavez 

9/27 Johnny Lloyd 

10/3 RJ Perez 

10/4 Gilbert Uribe 

10/10 Shane Wallin 

10/11 Melissa Rios 

10/17 Matt Jones 

10/18 Eryn Bent 

10/24 TBD

10/25 Robb Janov 

10/31 Halloween no Music

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday         

9/20 Michael Rascon 

9/26 Gilbert Uribe 

9/27 Melissa Rios 

10/3 Michael Rascon 

10/4 Robb Janov 

10/10 Cali Shaw

10/11 Matt Jones

10/17 Shane Wallin

10/18 RJ Perez 

10/24 Johnny Lloyd 

10/25 Myles Chavez 

10/31 Halloween No music

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Thanks for reading. See you next Friday. Ciao!

Gin Cocktails

Cocktails have evolved since the first bartender’s guide was published in 1862. At that time, a cocktail was considered to be a mix of spirits, sugar, bitters and water. That first guide, “How to Mix Drinks; or, The Bon Vivant’s Companion” by Jerry Thomas had recipes for sours, punches, slings, toddies, shrubs and flips. 

While these early cocktail guides raised the level of cocktail culture, the counterfeiting and diluting of spirits was rampant and the customer was rarely able to be sure of the quality of the spirit served. 

As the country entered World War I against Germany, anti-German feelings in the U.S. were linked to a campaign against beer drinking. That animosity against Germans and other immigrants, in combination with the strong Christian temperance movement opposing saloon culture and alcohol, caused Congress to pass the 18th Amendment, the Volstead Act, which was then ratified by the states. Although Woodrow Wilson vetoed the legislation, Congress overrode the veto and Prohibition was enacted: “No person shall . . . manufacture, sell, barter, transport, import, export, deliver, furnish or possess any intoxicating liquor.”

Rather than creating an alcohol-free country of sobriety where the jails were emptied, families stayed together and ice cream parlors replaced saloons, Prohibition created speakeasies, booze cruises, and an underground cocktail culture that changed cocktails in a few fundamental ways. 

The home and clandestine production of spirits (primarily gin) produced a harsh, sometimes nasty, sometimes lethal, spirit that required creative recipes with additional ingredients to make the drinks palatable. Honey, fruit juices and other flavorings became common in cocktails made with home-distilled or smuggled spirits from Canada, Mexico and the Caribbean. Bartenders had to be creative in order to keep the customers happy. 

Early classic Gin cocktails include: Martini, Tom Collins, Bee’s Knees, Singapore Sling, Negroni, Gimlet, Ramos Gin Fizz, French 75 and (new to me) the Corpse Reviver #2. Many of these drinks were created at famous bars around the world. The Singapore Sling was created at the Raffles Hotel in Singapore in the early 1900s, the Ramos Gin Fizz originated at the Imperial Cabinet Saloon in New Orleans in 1888 and the Bee’s Knees was created at Paris’ Hotel Ritz in the 1920s.

The Corpse Reviver #2 is a pre-prohibition cocktail that was considered a hangover cure. It’s made with a London Dry gin, Lillet Blanc, Cointreau, Lemon Juice and a spritz of Absinthe.

To prepare for the September 19 six-course Gin Pairing Dinner at M’tucci’s Bar Roma, several chefs and bartenders took notes after tasting 20 gins on an August afternoon. They sampled a range of flavors of gins from: England, Scotland, Spain, France, Japan, Germany, Mexico, California, Kentucky and New Mexico.

“When we start to think about pairing food with gin, We focused on how the gin’s botanical notes can enhance the dish. A gin with a crisp, citrusy profile will brighten up lighter fare, while a gin with more robust, spicy notes complements heartier dishes. Finding that balance where both the gin and the food elevate each other is always the best part of doing any pairing dinner. The gins we decided to use for our cocktails feature a rich botanical diversity, sweet complexity, with a unique heritage, giving rise to an unparalleled truly unique experience that we believe will be an amazing new journey into the Gin world,” said Executive Chef Damien Lucero.

Our Featured Gins and Tasting Notes

Beefeater 24 (England): grapefruit peel and green tea are added to the classic Beefeater recipe, adding a citrusy profile.

Sassanach Wild Scottish Gin (Scotland): Created by the Scottish star of “Outlander”, the Sassenach Wild Scottish Gin is distilled using various locally foraged botanicals from the Dumfries and Galloway region of Scotland, the area where Sam Heughan was born and grew up. Featuring Scottish juniper, rhubarb, heather, Scots Pine resin, bramble leaf, blaeberry, crab apple and toasted oats, the result is a fresh London Dry style gin with layers of balanced, fresh flavors and a luxurious, creamy, soft mouthfeel.

Gin Mare (Spain): Gin Mare is produced in-house in a converted chapel at Distilerias Miquel Guanse in the small town of Vilanova on the Costa Dorada in Spain. It is a 'Mediterranean' styled gin featuring botanicals including rosemary, thyme, olive and basil, alongside traditional botanicals.

Fid St. Gin (Hawaii): FID Street Gin exhibits a very clean and aromatic fresh cut floral and citrus bouquet with a hint of forest air. FID St. is a Hawaiian Gin reminiscent of a London Dry, with tropical notes from Hawaiian fruit and botanicals.

Citadelle Gin (France): Distilled in the Southwest corner of France, the taste begins quietly until the aromatics re-enter the nose. The middle begins with fresh bright juniper, turning more crisp and bold. The finish is what sets Citadelle Gin apart from its peers: really bright, a touch sweet and strongly aromatic: cardamom, angelica, nutmeg, a wide array of baking spices which melds into a more sharp licorice and fennel on the finish. Generally spice forward and slightly contemporary with a juniper base.

Fords Gin (England): While many distilleries are going local, or seeking to create a notion of place, Fords Gin uses history and lore to create a sense of place [and tradition]. Instead, “Distilled in London; Botanicals from Everywhere” graces the bottle. The botanicals come from Spain, Haiti, Morocco, China, Italy, and so on. The flavor is actually rich and thick, it spreads thickly and evenly throughout the palate. Florals on the front. Viscous citrus, bright juniper build in the mid palate. The finish differs radically: complex earthy notes, intimations of angelica and orris root, a building floral punch redolent of rose and lavender, with a lingering citrus finish, fresh zesty peel.

Campari Cask Tales

A special treat will be offered before the Third Course. Campari Bitters has produced three unique bitters, using casks from Wild Turkey Bourbon, Appleton Estates Rum and Espolòn Tequila. A .5 oz. pour of each of the three versions will be available for $23.

Basil Mango Sour - Citadel Gin (Copy)

Rosemary Tomato Dirty Martini - Gin Mare (Copy)

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M’tucci’s Old Fashioned Specials

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M’tucci’s and Barrett Foundation’s Harvest for Home

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Weekend Specials

M’tucci’s Italian

Lobster Ravioli - Shrimp, Smoked Garlic Sausage, Wild Mushrooms, Kale, Cajun Cream Sauce, Pecorino, Micro Greens $29

12 oz. Veal Chops - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $36

Pan-Seared Ruby Red Trout - Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $29

Red Wine Porcini Lamb Ragù - Chestnut Mushrooms, House Made Pappardelle, Pecorino, Parsley $25

Weekend Cocktail

Peat-y Pettigrew - Glenfiddich 12 year old Scotch Whisky, Joe’s Ginger Juice, Fresh Lemon Juice, Honey Simple Syrup, Ginger Beer Float

M’tucci’s Moderno

14 oz. NY Strip - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $37

Pan-Seared Rockfish - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $27

Lobster Ravioli - Haikkaido Scallops, Shrimp, Asparagus, Grape Tomatoes, Lobster Sauce $29

Weekend Cocktail

Tiki Rush - Tropical Bacardi, Fresh Lime Juice, Coconut Syrup, Ginger Beer Float

M’tucci’s Twenty-Five

Sausage Tortelloni - M’tucci’s Italian Sausage, Garlic Butter, Caramelized Onions, House Marinara, Fresh Mozzarella, Crushed Red Pepper, Basil $21

Pan-Seared Corvina - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $35

24 oz. Porterhouse - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $33

Weekend Cocktail

Mon Sherry - Joven Mezcal, Mango Caramom Shrub, Dry Sherry, Fresh Lemon Juice, Honey

M’tucci’s Bar Roma

10 oz. Cedar River NY Strip - Pancetta Vodka Sauce, Broccolini, Au Gratin Potatoes $38

Pan-Seared Ruby Trout - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $29

Weekend Cocktail

The Queen’s Tea - Botanist Gin, Italicus Liqueur, Fresh Lime Juice, Simple Syrup, Muddled Basil and Orange

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Live Music for September & October

9/15 Robb Janov

9/18 Johnny Lloyd

9/22 RJ Perez 

9/25 Shane Wallin

9/29 Michael Rascon 

10/2 Gilbert Uribe

10/6 Melissa Rios

10/9 Cali Shaw

10/13 Michael Rascon 

10/16 Shane Wallin 

10/20 RJ Perez 

10/23 Robb Janov

10/27 Eryn Bent 

10/30 Myles Chavez 

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday          

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday       

9/13 Robb Janov

9/19 Cali Shaw

9/20 RJ Perez 

9/26 Myles Chavez 

9/27 Johnny Lloyd 

10/3 RJ Perez 

10/4 Gilbert Uribe 

10/10 Shane Wallin 

10/11 Melissa Rios 

10/17 Matt Jones 

10/18 Eryn Bent 

10/24 TBD

10/25 Robb Janov 

10/31 Halloween no Music

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday        

9/13 Matt Jones

9/19 Shane Wallin 

9/20 Michael Rascon 

9/26 Gilbert Uribe 

9/27 Melissa Rios 

10/3 Michael Rascon 

10/4 Robb Janov 

10/10 Cali Shaw

10/11 Matt Jones

10/17 Shane Wallin

10/18 RJ Perez 

10/24 Johnny Lloyd 

10/25 Myles Chavez 

10/31 Halloween No music

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Thanks for reading. See you next Friday. Ciao!

The World of Gin

Like many spirits that originated in Europe, Gin was first a medicinal elixir created by monks and alchemists. The earliest mentions of Gin (the name is derived from the Dutch word jenever, which came from the latin word juniperus which meant juniper) date from the early 17th century. After a conflict between England and France in the late 1600s, England restricted the import of French brandy and Gin became the national drink.

Early gins were distilled from grapes and grain, however most gins today begin as a neutral grain spirit, then flavored with botanicals, most notably juniper berries. The US and the EU require any spirit labeled “gin” to contain juniper berries. Yes, gin is essentially flavored vodka!

From the Cocktail Codex by Death & Co. (Ten Speed Pres, 2018):

“On the nose, gins are bright, alcoholic,and noticeably foest-y thanks to the juniper. But because different brands have unique characteristics, each will steer cocktails in different directions. A juniper-heavy high-proof gin like Tanqueray will be more assertive than a citrusy standard-proof gin, such as Plymouth. So we don’t consider one particular gin to be the best; we choose different gins for different reasons.”

When I was a young bartender in my 20s (many years ago), our gin lineup consisted of Beefeater and Tanqueray, two gins made in the style called London Dry. These gins have sharp, spicy flavors dominated by juniper berries. Gin and tonics were popular, as were the Tom Collins highball. I started many martini lunches for business men who requested extra dry martinis - basically gin on the rocks. The classic Martini has a significantly different flavor than an extra-dry martini (a recipe is at the end of this essay).

My, how times have changed.

To prepare for the September 19 six-course Gin Pairing Dinner at M’tucci’s Bar Roma, several chefs and bartenders took notes after tasting 20 gins on an August afternoon. I, along with most of them, were surprised at the range of flavors and characteristics of gins from: England, Scotland, Spain, France, Japan, Germany, Mexico, California, Kentucky and New Mexico.

“I'm not going to lie, when the idea was brought up of doing the gin dinner I was anything but excited. Sure I enjoy a negroni or three but that's was the extent of my gin knowledge,” said Company Chef Shawn Cronin.

“So then Bobbie (Bar manager at M’tucci’s Bar Roma) set up a tasting to try some really crazy gins and I was blown away.  I didn't realize the range of different flavors and mouth feels that you could get out of different gins.”

“Knowing that we're going to have one brought in from the coast of Spain that is made with local rosemary, Bay leaf, sage is so exciting. Switching it up to go to one that has tropical flavors of guava and mango to pair with lobster, it has been so much fun knowing that they're not all just juniper bombs,” he said.

“When we start to think about pairing food with gin, We focused on how the gin’s botanical notes can enhance the dish. A gin with a crisp, citrusy profile will brighten up lighter fare, while a gin with more robust, spicy notes complements heartier dishes. Finding that balance where both the gin and the food elevate each other is always the best part of doing any pairing dinner. The gins we decided to use for our cocktails feature a rich botanical diversity, sweet complexity, with a unique heritage, giving rise to an unparalleled truly unique experience that we believe will be an amazing new journey into the Gin world,” said Executive Chef Damien Lucero.

We all had favorites, but the gins would need to used in cocktails, not sipped neat. We host Pairing Dinners to give our chefs and bartenders (when spirits are featured) the opportunity to be creative and work outside of their “Italian box”, but also for our guests to experience new flavors, and different food and drink combinations. The gins that made the cut are:

Our Featured Gins and Tasting Notes

Beefeater 24 (England): grapefruit peel and green tea are added to the classic Beefeater recipe, adding a citrusy profile.

Sassanach Wild Scottish Gin (Scotland): Created by the Scottish star of “Outlander”, the Sassenach Wild Scottish Gin is distilled using various locally foraged botanicals from the Dumfries and Galloway region of Scotland, the area where Sam Heughan was born and grew up. Featuring Scottish juniper, rhubarb, heather, Scots Pine resin, bramble leaf, blaeberry, crab apple and toasted oats, the result is a fresh London Dry style gin with layers of balanced, fresh flavors and a luxurious, creamy, soft mouthfeel.

Gin Mare (Spain): Gin Mare is produced in-house in a converted chapel at Distilerias Miquel Guanse in the small town of Vilanova on the Costa Dorada in Spain. It is a 'Mediterranean' styled gin featuring botanicals including rosemary, thyme, olive and basil, alongside traditional botanicals.

Fid St. Gin (Hawaii): FID Street Gin exhibits a very clean and aromatic fresh cut floral and citrus bouquet with a hint of forest air. FID St. is a Hawaiian Gin reminiscent of a London Dry, with tropical notes from Hawaiian fruit and botanicals.

Citadelle Gin (France): Distilled in the Southwest corner of France, the taste begins quietly until the aromatics re-enter the nose. The middle begins with fresh bright juniper, turning more crisp and bold. The finish is what sets Citadelle Gin apart from its peers: really bright, a touch sweet and strongly aromatic: cardamom, angelica, nutmeg, a wide array of baking spices which melds into a more sharp licorice and fennel on the finish. Generally spice forward and slightly contemporary with a juniper base.

Fords Gin (England): While many distilleries are going local, or seeking to create a notion of place, Fords Gin uses history and lore to create a sense of place [and tradition]. Instead, “Distilled in London; Botanicals from Everywhere” graces the bottle. The botanicals come from Spain, Haiti, Morocco, China, Italy, and so on. The flavor is actually rich and thick, it spreads thickly and evenly throughout the palate. Florals on the front. Viscous citrus, bright juniper build in the mid palate. The finish differs radically: complex earthy notes, intimations of angelica and orris root, a building floral punch redolent of rose and lavender, with a lingering citrus finish, fresh zesty peel.

Campari Cask Tales

A special treat will be offered before the Third Course. Campari Bitters has produced three unique bitters, using casks from Wild Turkey Bourbon, Appleton Estates Rum and Espolòn Tequila. A .5 oz. pour of each of the three versions will be available for $23.

Basil Mango Sour - Citadel Gin

Rosemary Tomato Dirty Martini - Gin Mare

Here is the promised Martini recipe from Death & Co. They emphasize that the Martini can exhibit many flavor profiles. Increase the vermouth portion and you have a martini that is more herbaceous. The classic in most bartender guides is:

2 oz. Gin, 3/4 oz. Dry Vermouth. Stir over ice and strain into a chilled stemmed glass. Garnish with a lemon twist.

Ideal Gin Martini from Death & Co.

2 oz. Plymouth Gin (or try Ford’s or Hendricks)

1 oz. Dolin Dry Vermouth (or try Dolin Blanc Vermouth)

1 dash of Orange Bitters

Stir over ice, strain into aa chilled stemmed glass. Express the lemon twist of the drink, then set it on the edge. Rubbing it along the rim can impart a lingering citrus oils can linger and overwhelm the flavor of the cocktail.

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M’tucci’s and Barrett Foundation’s Harvest for Home

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Weekend Specials

M’tucci’s Italian

Mushroom & Ricotta Ravioli - Beef Tips, Chestnut Mushrooms, Caramelized Onions, Gorgonzola Cream Sauce $25

24 oz. Porterhouse - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $42

Pan-Seared Yellowtail - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Butter Sauce $31sautéed Spinach, Roasted Carrots, Smoked Peach Shrub Reduction $25

Smoked Peach Sous Vide Duck Breast - Fennel & Butternut Squash Purée,

Weekend Cocktail

Autumn in Paris - Captain Morgan Rum, Fresh Lemon Juice, Apple Spice Simple Syrup, Prosecco Float

M’tucci’s Moderno

14 oz. NY Strip - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $37

Pan-Seared Swordfish - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $31

Prosciutto & Shrimp Pasta - Prosciutto, Shrimp, Chicken, Chardonnay Cream Sauce, House Made Campanelle Pasta $23

Weekend Cocktail

Blackberry Henny Smash - Hennesy Cognac, Fresh Lemon Juice, Simple Syrup, Muddled Blackberries

M’tucci’s Twenty-Five

Walnut Pasta with Clams - Fresh Clams in the Shell, Toasted Walnuts, Garlic, Butter, White Wine, Marinated Tomatoes, Pecorino, Parmesan, Basil, Parlsey, Amalfi Oil, House Made Spaghettini $31

Pan-Seared Rainbow Trout - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $27

8 oz. Picaña Steak - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $33

Weekend Cocktail

Jalapeño Business - Illegal Mezcal, Triple Sec,Verdita, Fresh Lime Juice,

M’tucci’s Bar Roma

Carrot & Goat Cheese Ravioli - Bourbon-Braised Lamb Ragù, Roasted Carrots & Parsnips, Lemon Oil $23

Pan-Seared Ruby Trout - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $23

Weekend Cocktail

Cassis & Desist - Ford’s Gin, Creme de Cassis, Fresh Lemon Juice, Simple Syrup, Peychaud Bitters

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Live Music for September & October

9/8 Lani Nash 

9/11 Cali Shaw

9/15 Robb Janov

9/18 Johnny Lloyd

9/22 RJ Perez 

9/25 Shane Wallin

9/29 Michael Rascon 

10/2 Gilbert Uribe

10/6 Melissa Rios

10/9 Cali Shaw

10/13 Michael Rascon 

10/16 Shane Wallin 

10/20 RJ Perez 

10/23 Robb Janov

10/27 Eryn Bent 

10/30 Myles Chavez 

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday          

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday       

9/6 Melissa Rios 

9/12 Michael Rascon 

9/13 Robb Janov

9/19 Cali Shaw

9/20 RJ Perez 

9/26 Myles Chavez 

9/27 Johnny Lloyd 

10/3 RJ Perez 

10/4 Gilbert Uribe 

10/10 Shane Wallin 

10/11 Melissa Rios 

10/17 Matt Jones 

10/18 Eryn Bent 

10/24 TBD

10/25 Robb Janov 

10/31 Halloween no Music

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday        

9/6 Robb Janov

9/12 RJ Perez 

9/13 Matt Jones

9/19 Shane Wallin 

9/20 Michael Rascon 

9/26 Gilbert Uribe 

9/27 Melissa Rios 

10/3 Michael Rascon 

10/4 Robb Janov 

10/10 Cali Shaw

10/11 Matt Jones

10/17 Shane Wallin

10/18 RJ Perez 

10/24 Johnny Lloyd 

10/25 Myles Chavez 

10/31 Halloween No music

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Thanks for reading. See you next Friday. Ciao!