What's Next
/A Message from John Haas, President & Company Chef
Monday -Saturday 11:00am - 10:00pm and Sunday 11:00 - 9:00
M’tucci’s Memories
For the past few weeks. we have shared some stories from our staff and partners about why we love restaurants. We asked that you share your favorite M’tucci’s memories with us. We received quite a few emails and photos. Here are a few of the best memories in no particular order:
“I’ve got a million great memories from The Tooch (as my gang calls it)!
One that really stands out is the anniversary dinner for the deli location back in Dec 2016.
I know Chef Shawn and Chef Cory pretty well, and leading up to the dinner they asked if I had any Halloween masks they could borrow- preferably of the equine variety. Just so happened that I’d scored a BUNCH of the full-face, rubber masks right when the Hastings next door was closing (RIP). The guys wouldn’t tell me up front what they wanted it for, so I figured it’s best to come prepared, and bring ALL of the masks: horses, zombies, giraffes, gorillas, etc.
Cut to dinner service - great food, delicious beverages, good conversation, and Chefs Shawn & Cory as the masters of ceremony introducing each dish in their signature style that always made us feel like we were absolutely part of the family. And then it was time for the main course!! We’d been waiting all night, the item was a mystery blank spot on the menus set at each table, the anticipation was KILLING US as we waited for the next dish.
We hear some commotion in the kitchen, boisterous laughter, the slapping of high-fives, and the sounds of footsteps coming down the hallway about to reveal the center of this nights’ offerings, a culinary masterpiece dreamt up in the minds of madmen, the pièce de résistance:
an entire roasted UNICORN!! Hooves, legs, horn and all! I believe his name was Lambert.
The room erupted in applause, whoops, hollers, and whistles- we were appropriately blown away.
Actually, it was a locally sourced lamb in disguise, but we savored each morsel as though it was full of glittering, rainbow magic.
Anyway, we (me, my family, my friends, my clients) are all huge fans of the work this company does, and we look forward to getting back to the bar, back to the bespoke dinners, back to you guys doing all of the things you do so well.
All my love,
Audrey H.”
“My mother came to live with us in New Mexico after spending the first 84 years of her life in a small town in Massachusetts. She had been adopted into an Italian family in the early 1930's and so we all considered ourselves Italian.
Eating at an Italian restaurant was always a family joke in our house. Why would we ever go out to eat pasta or meatballs or braciole when the best was served at our family table every Sunday? It was almost a sin to go out to eat, except for the occasional diner or Chinese Restaurant.
As an adult, that obviously changed. My sister married a chef and they go to all kinds of restaurants in Upstate New York where they live. But whenever they come to visit, we always go to M'tucci's.
The last time my sister came to visit was for a goodbye to my mother, who was gravely ill. It was a sad time for all of us, but as is often the case, being together, eating comfort food and telling stories helped to ease some of the pain. This is a picture of me, my sister and my daughter at M'Tucci's Italian Kitchen, sharing stories and memories of our childhood.
That is what a true neighborhood restaurant should offer. Not just great food and great staff, but a place you want to be when you need to also feed your soul.
Jessica C.
“Early in my husband’s and my courtship we discovered a restaurant that had just opened in a strip mall on Albuquerque’s west side. Upon entering we were greeted by a petite, perky woman (Katie) at the hostess stand. The venue was transformed from its previous life as a burger joint to an eclectic assemblage of wall décor and lighting. You know that sensation you get when something feels exactly right? That’s what we both felt immediately. Ah, but what about the food?
The menu included many palette tempting dishes, most of which we have gone on to order through our years of patronizing M’tucci’s Italian. That first night my then-to-be husband ordered the meatballs and was delighted with the artful twist. They were moist and perfectly seasoned in a rich red sauce. I had the eggplant parmesan. The eggplant was firm, lightly breaded and fried to perfection. We relished the dinner, wine, crusty bread, and good conversation in addition to the great service. We were hooked!
From then on, Wednesday nights became our M’tucci’s date night. The staff and owners came to know our favorite table and drink order. As ours is a May/December romance, many people were unsure of our relationship to each other. One evening Katie sat down at our table and said, “so what’s the deal with you two?” We burst into laughter and told her we had recently become engaged. Katie called Jeff over and we all cheered our engagement. Throughout the night the servers stopped by to offer their congratulations.
Those Wednesday night dinners at M’tucci’s are one of our favorite memories of our early years together.
Thanks for the memories, M’tucci’s.
Kellie and Bing”
Last, but not least, is a memory from Partner/Beverage Director, Austin Leard:
“As a young kid, mom and dad made dinner at home the large majority of the time. In a small town the options to dine out were rather scarce. To my sister and I, it was always a treat when we went out to eat. I seem to remember always wanting what someone else ordered, rather than my choice at the time. I remember laying down in the booth on my mom's lap half way through many of those outings.
When dad cooked at home, he mostly grilled , as I do now. The difference is, his was always, let's call it "charred" . He also got really creative with leftovers. My mom, then and now , makes some of the best New Mexican dishes I've had. Her Green Chile Beef Burritos and Red Chile Beef Enchiladas are exceptional.
For a long time, I was like many people , uneducated about next level food and beverage. I was more than happy with mediocrity. One of the first life changing instances was shortly after I turned 23. I was convinced I made the best margarita, using a mid grade tequila and a 3:1 mix out of a bottle, blended with ice. My dear friend Michael Trujillo, whom I had just met, just happen to make me a fresh lime, simple syrup and 100% agave tequila margarita. This BLEW MY MIND! Never again since that day have I made anything less, and I use this recipe in every one of our bars.
The second major memory that impacted my view of food and beverage was in 2013. I walked in to a little hole in the wall , brand new Italian restaurant a friend told me about. Little did I know I'd play a major part in it, in the years to come. This restaurant was " M'tucci’s Kitchina" at the time. I met the amazing team and owners and immediately understood this was different than many places I'd ever been to. I was there for business, but I soon came to work with them. I shared my knowledge and experience with them and created our beverage programs. That day I became friends with a person who change the way I see food forever. This happened with one dish. The person was Chef John Haas and the dish was the Five Pork Bolognese. I'll be forever grateful. It will be the dish I request for my last meal.
Weekend Specials
M’tucci’s Italian
2 - 9 oz Hand Cut Bone In Herb Rubbed Pork Chops - Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $27
Pan-Seared Ahi Tuna - Garlic Mashed Potatoes, Grilled Artichokes, Sautéed Arugula, Lemon Cream Sauce $21
Sunday Only: Full Rack of Baby Back Ribs, Salt Water Potatoes, Sautéed Spinach and House BBQ Sauce for $27
M’tucci’s Moderno
16oz Hand Cut Black Angus Ribeye - Crispy Saltwater Potatoes, Grilled Asparagus and our Traditional Italian Salsa Verde Sauce $29
Pan Seared Yellowtail - Garlic Mashed Potatoes, Marinated Artichokes, Sautéed Arugula with Lemon Butter Sauce and Capers $21
M'tucci's Pesto Ravioli - Homemade Ricotta + Pesto Ravioli, Roasted Artichoke, Shallots, Grape Tomato, Lemon + Pesto Cream Sauce, Shaved Parmesan $19
Sunday Only: House Made Lasagna with Herbed Ricotta, Five Pork Bolognese and Roasted Tomato Marinara. Single portion for $16 (it’s large) and a double portion with a salad for $30.
M’tucci’s Twenty-Five
Cicchetti (Small plate): Mussels served in a Bourbon Jalapeño Broth, Apple Cider Glazed Grilled Escarole, House Bacon, Feta and Grilled Bread $7
Pan-Seared California Halibut, Grilled Escarole, Garlic Whipped Potatoes, Seared Artichoke Hearts and Prosciutto Powder $24
Coming back next week - M’tucci’s @ Home Prep Kitchen Meal Kits. Announced on Tuesday and Available for Ordering on Thursday.
Thanks for your support and for reading. See you next Friday, Ciao!
