M'tucci's "Pastry Palace"

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On any given day of the week, Brianna Dennis, M’tucci’s Executive Pastry Chef, is the hardest working person in the company. That is especially true during the holidays. She and an assistant are responsible for all of the desserts and gelato for three restaurants and a very busy catering operation.

Brianna joined us when M’tucci’s Twenty-Five opened in February of 2020. Previously, she had been the Pastry Chef for Dunton Springs Resort, an exclusive resort near Telluride, CO and at the Hotel Andaluz. She was an instructor for the hospitality school at CNM (and is still a part-time faculty member) and was the Education Director at the New Mexico Restaurant Association before being lured back into the kitchen. We are lucky she said yes.

“The thing about Brianna that is known throughout this industry and throughout New Mexico is that she is insanely talented. Working next to her, you really get to see how much care she puts into every detail no matter how busy it is, no matter how crazy it is, or no matter how big a hill she has to climb. It doesn't matter the project, the budget or the style of service, she has three tricks up her sleeve to flawlessly execute it. I've seen her do desserts for a party that was $200 a head and I've seen her do desserts for a buffet line that was $10 a person and to her the level of care and attention to detail is exactly the same,” said Chef/Partner Shawn Cronin.

 

Tucked away in a room adjacent to the bar at M’tucci’s Twenty-Five, the Pastry Palace creates at least five different desserts, two to three flavors of gelato, a special dessert every Wednesday for Prix Fixe dinner at M’tucci’s Italian and, of course, special cookies, cakes and pies for the holidays.

Some of the favorites are found at all of the restaurants, such as the Tiramisu and the Lemon Ricotta Cookies. However, there are a few desserts unique to each place. One of those is the Lemon Chantilly Cake topped with Almond Brittle Dust and Fresh Blackberries at M’tucci’s Twenty-Five.

Brianna created new versions of holiday pies for Thanksgiving the past two years. If you haven’t tasted her Bourbon Pecan Pie with Chantilly Cream or the Spiced Pumpkin Pie with Pumpkin Seed Brittle, I feel sorry for you and you will have to wait until next November to try them. Right now, she is busy baking cookies for our Holiday Cookie Box (available until the New Year) which includes the wildly popular Lemon Ricotta Cookie, Vanilla Shortbread, Chocolate Crackle and Chocolate Chip.

The Holiday Cookie Box is available until January 1. Call to reserve one or pick one up on your next visit. 20 Cookies for $16!

Lemon Ricotta, Vanilla Shortbread, Chocolate Crackle & Chocolate Chip

Give a Gift and Receive a Gift. Available through December 31.

Available at all locations and on our website.

If you are having turkey and stuffing for Christmas Dinner, check out Cory’s stuffing recipe using M’tucci’s Artisanal Italian Sausage.

Weekend Specials

M’tucci’s Italian

Ravioli: House Made Ravioli filled with Sweet Potato & Ricotta: Roasted Poblanos, Prosciutto, Sun-Dried Tomatoes, Broccolini, topped with Dried Cranberries and Candied Pecans, Manchego Cream Sauce $27

24 oz. Hand Cut Porterhouse: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $38

Pan-Seared Mahi Mahi: Creamy Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula, Lemon Caper Butter Sauce $31

Red Wine Braised Shredded Pork: over Butternut Squash, Puréed Spinach, Mushrooms in a Savory Sauce topped with Micro Greens $25

Weekend Cocktail

Tesorosso: M’tucci’s Reposado, Fresh Lime Juice, Cane Syrup, Tonic Bitters & M’tucci’s Montepulciano


M’tucci’s Moderno

24 oz T-Bone: Salt Water Potatoes, Grilled Asparagus, Salsa Verde $38

Pan-Seared Yellowtail: Garlic Mashed Potatoes, Sautéed Arugula, Roast Artichoke, Caper Lemon Butter Sauce, Prosciutto Powder $23

Calabrian Braised Volcano Sackett Farms Pork Shank: Preserved Vegetable Tomato Ragu, Roasted Garlic Mascarpone Polenta, Braised Escarole $27

Weekend Cocktail

Santa’s Little Helper: Absolut Vanila, Rumpleminz, Godiva Dark Chocolate, Half & Half


M’tucci’s Twenty-Five

Crispy Crab & Shrimp Cakes over a Corn & Potato Hash, Green Beans and Creamy Horseradish Sauce $19

Pan-Seared Striped Sea Bass: Garlic Whipped Potatoes, Grilled Escarole, Stem on Artichoke Hearts, Lemon Butter, Capers $32

24 oz. Hand Cut Porterhouse: Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone marrow Butter $38

Surf & Turf: 8 oz Filet + Wild Caught Shrimp, Grilled Broccolini, Whipped Sweet Potatoes, Amaro Butter Sauce $39

Weekend Cocktail

Naughty List Apple-tini: Copper Kings Spiced Apple Brandy, Cardamaro, Allspice Tiki Bitters, Apple Juice, House Made Caramel

Holiday Cocktail

Spiced Cranberry Mule: Tito’s Handmade Vodka, Cranberry Juice, Liquid Alchemist Spiced Apple Syrup, Gosling’s Ginger Beer, Fresh Lime Juice

Live Music for December & January at M’tucci’s Twenty-Five and M’tucci’s Moderno

Thursdays @ 6:30 & Fridays @ 7:30

December

12/24

RJ Perez @ Moderno

12/30

RJ Perez @ 25

?? @ Moderno

12/31

Jason Seel @ 25 7:30-10 plus DJ 10:30-12:30

Lani Nash @ Moderno 7:30-10 plus DJ 10:30-12:30

January

1/6

Cali Shaw @ 25

Jason Seel @ Moderno

1/7

Lani Nash @ Moderno

1/13

Kirk Matthews @ 25

Sloan Armitage @ Moderno

1/14

Eryn Bent @ Moderno

1/20

Amy Faithe @ 25

RJ Perez @ Moderno

1/21

Kirk Matthews @ Moderno

1/27

Lani Nash @ 25

Melissa Rios @ Moderno

1/28

Jason Seel @ Moderno

Thanks for reading. See you next Friday. Buon Natale!