Shawn Cronin & Ernest Nuñez - M'tucci's Twenty-Five
/M’tucci’s Twenty-Five will OPEN FEBRUARY 17! Details, Menu and photos follow.
“I first met Shawn 5 1/2 years ago when he joined us as the Sous Chef for the Market. While many things have changed since then, one thing that has not changed is his passion and intensity for his craft. He relentlessly sees obstacles as opportunities. It can’t be overstated that he brings many things to our partnership and to this team. It’s going to be an awesome sight for all to see him cut loose. It’s a collision course destined for success with all the amazing talents that will accompany him at Twenty-Five,” said Executive Chef/Founding Partner John Haas.
Shawn Cronin - Executive Chef/Partner
He was born to a poor sharecropper family in the Mississippi Delta and spent his formative years picking cotton and tap dancing on street corners for spare change. In this poor part of the country, the spare change was rather spare, so he hopped a freight that was slowly rumbling through town and headed West to seek his fortune.
He made the astute decision to leave tap dancing and street performing behind, and since he was hungry he decided to learn how to cook. He had received an offer to apprentice (translation: 60-70 hours a week with no pay) with a Michelin-starred kitchen in France, but was refused entry to the flight bound for Paris because he had neglected to procure a passport.
Soon after that disappointing morning at the ABQ Sunport, he found a job washing dishes at O’Neills, where he received at least one meal a day. Eventually, he ended up in the kitchens of Richard Winters at Farina and at Artichoke Cafe, where he also met and worked with Cory Gray. Together, they went on to open Farina Alta. He worked his way up (blah, blah, blah - they all work their way up - do you think dishwashers become Sous Chefs overnight??) and ended up the Sous Chef at Farm & Table.
Shawn discussing pastrami curing with Sous Chef Justin.
During that time, Cory contacted him about M’tucci’s plan to open a deli and market, where they were going to cure meats, make fresh cheeses, bake artisan breads and make many other food products not found in Albuquerque. Together, Shawn & Cory were the Chef/Partners behind the Market’s success. It’s no exaggeration to say that they created something at the Market that was unique and that it became a beloved place for West Side residents (and some East Siders who were in-the-know).
Some of the above story is true, but what is undeniable is that Chef Shawn knows how to put together an interesting menu that blends traditional and contemporary Italian dishes. He also has an incredible palate. Recently I was present when he blind-tasted five Oatmeal Stouts and using beer competition Stout notes, he correctly identified each one.
You’re going to love what he and his team will do at M’tucci’s Twenty-Five.
(Editor’s Note: If you know Shawn, you know he would rather talk about food than himself and he hates having his photo taken even more than talking about himself. After a couple of weeks of trying to pin him down, I said, “I’ll just make something up.” So, I did. It’s up to you to figure out which is fact or fiction.)
John Haas on Ernest Nuñez: “Much like Shawn, Ernest joined us in one of our most challenging environments, this one being an off-shoot concept of M’tucci’s that was at NHCC. While our paths eventually went different directions, it was extremely exciting to have him rejoin us in April in preparation for this project. His combination of corporate and private sector experience, as well as kitchen and front of house, is a proven recipe for success with us. For those that haven’t formally met him, he’s an infectious and inspiring person. There is little doubt he will give this team and this restaurant that M’tucci’s warmth and vibe for which we are known.”
Ernest Nuñez - General Manager
Ernest initially joined the M’tucci’s family in 2015, when we opened M’tucci’s Cocina at the National Hispanic Cultural Center. When we decided to close that venture, he said, “I was a manager without a restaurant, so I reluctantly left M’tucci’s and ended up running the Pueblo Harvest Cafe at the Indian Pueblo Cultural Center.”
Less than a year ago, his desire to return to M’tucci’s and the planning of M’tucci’s Twenty-Five aligned. Ernest has been a manager at M’tucci’s Moderno while working on the plans and the hiring at M’tucci’s Twenty-Five.
He has more than 20 years of experience in the restaurant and hospitality industry, which began at the former Rio Rancho favorite, Pasta Cafe. He has opened restaurants for Golden Corral in California and has a background in fine dining and catering, working with Corn Maiden and Flying Star in the area.
Interviewing in the new kitchen during the job fair in January.
NEWS FROM M’TUCCI’S
M’tucci’s Twenty-Five
Opening February 17 @ 11:00am
4939 Pan American Highway NW, Albuquerque, NM - Former Rio Chama Brewing - South of Jefferson
We’re pretty excited that the day is approaching, and we are working around-the-clock to be ready for our opening day. We will post the menu here soon. So check back often and follow us on social media. There may be a few surprises announced next week before Friday.
Like our Facebook page and Instagram feed for updates and news about our opening week. You can find us on both social media platforms: @mtuccistwentyfive Please Follow us Now!
M’tucci’s Italian
Weekend Specials
Cut of the Day - 24 oz Hand Cut T-Bone, Salt Water Potatoes, Grilled Asparagus and a Lemon Balsamic Reduction
Pan-Seared Fish - Barramundi, Garlic Mashed Potatoes, Grilled Artichokes, Sautéed Asparagus, Lemon Caper Cream Sauce
Ravioli - Norwegian Crab/Mascarpone filled Ravioli, Sautéed Pink Shrimp, Roasted Butternut Squash, Sautéed Asparagus, Caramelized Onion, Brown Butter Sage Sauce
Braised - Harris Ranch Beef Tips, Five Cheese Tortellini, Porcini Cream Sauce, Scallions
Rotisserie - Herb-Rubbed Smoked Roasted Duroc Pork Loin, Garlic Mashed Potatoes, Sautéed Haricot Vert, Cherry Gastrique
M’tucci’s Moderno
Weekend Specials
Beef Tortelloni $19 - Five Cheese tortelloni tossed in a rosa sauce with cajun spice, grape tomatoes, and feta cheese topped with scallions.
Imagery Pinot Noir 2018 $11/$42- smooth, soft, and lovely medium-body flavors to the nose plus ripe, juicy fruit, red licorice, cola flavors
Pan-Seared Swordfish $29 - Sautéed arugula, garlic mashed potatoes, roasted artichokes, caper lemon butter sauce, and finished with a smoked prosciutto powder.
Michael David Sauvignon Blanc 2018 $8/$32 - fresh and vivid, light bodied wine exudes grassy citrus aromas followed by grapefruit, good acidity keeps it lively
24oz Bone-in Porterhouse $34 - Traditional Italian salsa verde, crispy saltwater potatoes, and grilled asparagus.
Monte Antico Toscana 2013 $6/glass only - Red Blend; black cherries and blackberries on the nose and on the palate. A light note of spice, Medium tannins, and a short finish
VALENTINES DAY RESERVATIONS ARE GOING FAST!
One of our bartenders, Isaac, created two special Valentines Day Cocktails. Make your reservation so you can try a Lillet Love (made with the yummy French Aperitif wine) and a Chocolate Covered Strawberry.
M’tucci’s @ Lava Rock Brewing Company
Boxing Weigh - In Event today @ 2:30 -Boxer’s Roberto Duran, Jr and David Vargas at Lava Rock.
Happy Hour Monday - Friday 3:00 - 6:30
Daily Specials
Sunday - Happy Hour all Day
Monday - Margherita Mondays - $5 small Margherita pizza, add a pint and it’s $10
Tuesday - $2 Tuesdays - All pints $2 (except seasonal beers) and $2 off all Appetizers
Wednesday - Wing Wednesday - 2 pounds of our special house brined wings in 3 flavors for $8
Thursday & Friday - Live Music and regular Happy Hour
2020 Lunch Special
Every 20th guest who comes in for lunch between 11:00 & 3:00 Monday - Friday gets lunch on M’tucci’s. Who said there’ no such thing as a free lunch??
Happy Hour Menu features The Burger, a 10” Margherita or Pepperoni Green Chile Pizza, Charcuterie Boards and Wings for $7, . $1 off all pints. You can catch your favorite team on one of our large five screens.
Live Music at Lava Rock, we’ll have live music every Thursday from 6:00 - 8:00 and Fridays from 8:00 - 10:00.
Live Music - Thursdays @ 6:00 and Fridays @ 8:00
2/7: Chris Dracup
2/13: Melissa Rios
2/14: AdLib
2/20: Cali Shaw
2/21:Lea Leyva
2/27: Alex Maryol
2/28: GB Duo
See you next week with more M’tucci’s News. Ciao!
