Great Bars
/What makes a great bar? Is it the cocktails, the decor or the music?
It’s the staff! The bartender who warmly greets you, makes your usual drink or creates something special, and makes you feel welcome is the main ingredient in a great bar. In a great bar you are part of the family - a guest in our home.
Quality cocktails are important, as are the decor and the music, but it’s our M’tucci’s family that make your bar experience memorable and worth repeating. Partner/Vice-President Austin Leard is the driving force behind the success of the four M’tucci’s bars - and the important ingredient that makes them all consistent and comfortable.
“When I am looking for a bartender, their personality and their work ethic are more important than their resume,” he said. “I can correct their bad bartending habits, but I can’t teach them a work ethic or create a sparkling personality. Our bars are large - they aren’t one-man shows - so working well as a team is really important”
Technique is important, especially when there are signature cocktails (as well as the classics) served at all locations. The Negroni you order at M’tucci’s Italian should taste exactly like the Negroni that you order at M’tucci’s Bar Roma - regardless of which bartender makes it. There are several elements that go into consistency, but technique is the one that is the most important.
Austin said M’tucci’s bartenders use a jigger, because measurements matter when building a cocktail. Measuring every ingredient that goes into a cocktail is crucial to making consistently balanced drinks.
The cocktail book “Death & Co” published by the bartenders behind the famous bar of that name, talks about the importance of technique. Their philosophy mirrors the M’tucci’s philosophy nicely: “Our collective style has evolved from watching each other at work . . endless experimentation, and a measure of innovation, always with the goal of making great drinks more quickly, efficiently, and, most importantly, consistently.”
Shaken or Stirred?
The next important technique is the proper stirring or shaking a drink. Our general rule of thumb: if a cocktail contains fruit juice, egg or cream it should be shaken. If a cocktail is comprised of transparent ingredients - spirits, vermouth, sweeteners or bitters - it should be stirred.
Shaking a cocktail achieves integrated ingredients and a balanced drink by adding air bubbles and emulsification. Vigorous shaking and the size of the ice cubes are both important when making a great margarita or daiquiri. Shaking with ice cubes that are too small often results in broken cubes and a cocktail that is too diluted.
Stirring a cocktail properly produces a cold and balanced drink, but one vital thing occurs - dilution. Martinis, Negronis and Manhattans need to be chilled, but they also need their spirits to be softened by the slight melting of the ice that occurs during stirring. The goal is to create a silky mouthfeel. Compare a Manhattan or Martini that has been stirred vigorously for five seconds (as if the bartender has better things to do) to one that has been stirred steadily for 15 seconds. A completely different cocktail. Our bartenders also know the difference between diluting a cocktail that will be served straight up or over a large single cube. A straight up cocktail will be stirred to complete dilution, since it won’t have added dilution of the large cube.
How does Austin feel about James Bond’s Martini order - shaken, not stirred?
“Some guests like the broken ice on the top of their Martini. If that’s what they want, our bartenders know how to make them so the cocktail has the proper dilution and the flavor they want,” he said. “That technique is really common with a Dirty Martini which uses olive juice. Guests usually want it shaken hard so it has ice crystals on top.”
As our guest know, we are a restaurant first that serves great food and cocktails. What if there was a M’tucci’s night spot that featured a small, dark, intimate atmosphere, soft music and personable bartenders who great you warmly and create your favorite classic and creative cocktails? Stay tuned to this space, there is big news coming!
M’tucci’s in the News
M’tucci’s Bar Roma receives a top 4-Star Review in the Albuquerque Journal
M’tucci’s Restaurants are named Local Heroes by Edible New Mexico Magazine
Local Heroes are exception individuals, businesses or organizations making a positive impact on New Mexico’s food systems.
M’tucci’s 9th Year Celebration
Next week features a wine dinner at M’tucci’s Moderno on Monday, July 18 (rescheduled from the 14th). The dinner features some of your favorite dishes from wine dinners during the past nine years. The first four courses are paired with M’tucci’s Private Labels wines and Chef Brianna’s dessert is paired with a special Amaro blend. Dolcetto lovers - this is probably your last chance at M’tucci’s Dolcetto. It’s almost gone.
All week from Monday through Sunday all M’tucci’s locations will feature a special $9 menu.
Please note that an earlier social media post stated that the Anniversary Menu is next week. It is July 18-24.
9th Anniversary Dinner @ M’tucci’s Twenty-Five, Thursday, July 21 @ 6:30
Menu coming soon!
Albuquerque Vegan Chef Challenge at M’tucci’s Bar Roma
Vegan Options at M’tucci’s Bar Roma
Grilled Watermelon Bruschetta - Market bread, Fresh Basil, Balsamic Reduction, Maldon Salt $5
Risotto Oro - Smoked Golden Beet Risotto, Charred Fennel, Braised Greens, Served with a Vanilla Thyme Oil and Beet Chips (shown above) $16
Mango Apricot Sorbetto $6
Try them all and vote often!
Weekend Specials
M’tucci’s Italian
Ravioli - Green Chile/Ricotta filled: Spicy Capicola, Turnip Greens, Summer Squash, Caramelized Onions, Alfredo Sauce, Pecorino & Micro Greens $25
14 oz Herb-Rubbed Hand-Cut Ribeye: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $39
Pan-Seared California Sea Bass: Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $31
Braise - Smoked, Braised 1/2 Chicken, Garlic Mashed Potatoes, Broccolini, Braising Sauce $27
Weekend Cocktail
Dahlia’s Orchard - Dahlia Tequila, St. George Spiced Pear Liqueur, Fresh Lemon Juice, Simple Syrup, Orange Bitters
M’tucci’s Moderno
24 oz. Hand Cut Porterhouse - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $41
Pan-Seared Rockfish - Roasted Artichoke, Sautéed Organic Arugula, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $25
Beef Tortelloni - Beef Tips, Cajun Seasoning, Grape Tomatoes, Rosa Sauce, Gorgonzola, Slice Green Onion
Weekend Cocktail
Christmas in July - TX Whiskey, Drillaud Creme de Cacao, Orgeat Syrup, Coco Lopez, Cinnamon Dust
M’tucci’s Twenty-Five
12 oz. Veal Porterhouse - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $36
Pan-Seared California White Bass - Garlic Whipped Potatoes, Sautéed Arugula, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $34
Pork Bolognese Lasagna - Roasted San Marzano Marinara, Herbs, Ricotta, Aged Mozzarella & Parmesan $21
Weekend Cocktail
The Secret Garden: Aviation Gin, Luxardo Maraschino Liqueur, Violette, Lavender Bitters, Honey Simple, Fresh Lemon & Sugared Orchid Leaf
M’tucci’s Bar Roma
Pan-Seared Robalo - Garlic Whipped Mashed Potatoes, Braised Arugula, Pan Seared Artichoke Hearts, Served With a Lemon Caper Butter Sauce. $34
Veal Porterhouse - Charred Red Beet Purée, Tri-Colored Giner-Glazed Carrots, Sautéed Purple Kale, Roasted Garlic, Micro Greens $36
Weekend Cocktail
Appletini
Live Music for July
M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm
7/3 Rob Martinez
7/6 RJ Perez
7/10 Austin Van
7/13 Lani Nash
7/17 RJ Perez
7/20 Cali Shaw
7/24 Melissa Rios
7/27 Amy Faithe
7/31 Nathan Fox
M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30
7/8 Melissa Rios
7/14 RJ Perez
7/15 DeAndre Aragon
7/21 TBD
7/22 Matt Jones
7/28 Chessa Peak
7/29 Jason Seel
M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30
7/8 Alex Maryol
7/14 Matt Jones
7/15 TBD
7/21 Oscar Butler
7/22 Chessa Peak
7/28 Austin Van
7/29 Matt Jones
Thanks for reading. See you next Friday. Ciao!
