Team M'tucci's
/I just returned from Denver, where we celebrated a close friend’s 70th birthday. One restaurant experience in particular made me realize how lucky we are at M’tucci’s. Our friend wanted to have a birthday dinner at his favorite neighborhood restaurant, where he had been a frequent guest for more than 30 years. He wanted a table for 11 at 7:00 on a Sunday night and was told that they could not accommodate him due to staff shortages. They would, however, prepare a take out order. When we picked it up, one of the dining rooms which would normally be full with 80 guests, had only two. This, in one of Denver’s premier restaurants.
While we have experienced staffing challenges in the past couple of years, we are not in the sad position of having to turn away a party of 11, much less do so to a loyal guest. This is largely due to the talented and dedicated management staff at each location.
Patio time at M’tucci’s Bar Roma
During any visit, you will find our management team on the floor helping servers and making sure guests are enjoying their meal and beverages. Here are a few of the newer members of the family.
M’tucci’s Twenty-Five
Alicia: Alicia has been in the food and beverage industry for 22 years and most recently was the Operations Manager at B2B Garden Brewery. When she was offered the opportunity to work at M’tuccis, she said, “ it was a dream come true.” Her passion for people is what drives her hard work and that passion is what she wants others to feel when she walks in with a smile, ready to make everyone around her happy. “I wants everyone to see the best in themselves and I strive to give the absolute best customer service I possibly can, all while doing the many facets of my job with enthusiasm and heart.” Growing up in Orange county and working in restaurants, bars and comedy clubs all over Southern California has heightened her knowledge and ability to adapt to a multitude of environments and cultures. She is fairly new to New Mexico, having moved to Albuquerque in 2017 and graduating college last year at the age of 42 after studying business in California and New Mexico.
Michael: After for working for 22 years as a firefighter, he decided it was time for a career change. After attending culinary school, he worked as line cook for three years. “I wanted to get my foot in the door and determine which way to go. I worked my up into a management position, and in doing so found that I had a passion for restaurant mangement.”
Kaylene: Hello I’m Kaylene Malczewski and I have been in the industry for almost seven years. I’ve been a manager for almost four of those years. I was never really sure where I wanted to go in the industry I just knew I wanted to be a bartender eventually and maybe possibly one day work my way up the chain. I have now been the bar manager of two different spots the last four years has been an ongoing adventure. From Texas Roadhouse which was a small insert into the the world of liquor, to now beginning my new adventure as the bar manager at M’tucci’s Twenty-Five, I have been introduced to Willy Wonka’s World of Liquor. I have so much more to learn and experience. I can’t wait for what’s to come and to see how I grow and expand my horizons as one of the newest family members to M’tucci’s.
M’tucci’s Italian
Desmond: “I worked at Nexus brewery for five years and held multiple positions including manager & assistant brewer. I worked at Steel Bender brewery for 3 years, while also working as server here at M’tucci’s Italian. I would produce wort and worked as a cellar man for the company. I also maintained, operated, and managed the canning line, helping them grow into what it is today.” Desmond is a service and bar manager and is responsible for creating a new cocktail every weekend for the specials.
Stephani: I started my management journey at the age of 19 managing a gym and then a call center. Very quickly, I found myself wanting more of a personal connection utilizing my management skills. I then begin to manage in the restaurant industry. I had a great opportunity with the University of New Mexico to work in the dining hall as a supervisor. With determination and motivation I was able to work my way up to assistant Director. I met some amazing and inspiring people and was able to travel for trainings, but I still had a desire for more. So I began an adventure with Santa Ana Casino in more of a fine dining experience and became the banquet manager. Unfortunately the pandemic changed so many things and banquets was one of the first departments that was let go. However, this gave me the privilege to spend more time at home and with my family. That being said when it was time to return to work it was an easy transition with M’tucci‘s. Which is exactly what I was looking for: fine dining and family. I have quickly become very comfortable with the amazing team of management and cannot express how amazing and caring all of the staff members are. The passion for our food made from scratch and the ability to capture a personal connection with each guest meets all of my professional and personal desires. I am most definitely blessed and look forward to sharing this experience with others.
M’tucci’s Bar Roma
Audrey, is a service manager at the newest M'tucci's Location in Nob Hill.
She has been in the service industry for a little less than 20 years. “Serving was always a second job to the Medical Industry. I worked in Geriatrics for most of my career, specializing in Social Services for the elderly and providing placement as well as resources in the community.”
Before coming to M’tucci’s she co-owned and operated a family-owned food truck, The Greek Geek.
Amber: I have been in the restaurant industry for 15 years for the front of the house. I started working at Great American Steak House and then i worked at California Pizza Kitchen for 13 years. I worked as a host, a server, and a bartender. This past year I joined the M’tucci’s team and helped open up Bar Roma as a bartender. After the first month of Roma being open I was promoted to being a front of the house Service Manger. I am extremely happy and passionate about being part of the M’tucci’s family and looking forward to this next chapter of my career.
Ballon Fiesta Brunch October 1 -9 Only at M’tucci’s Twenty-Five
Brunch Menu Available Every Day 10:00am - 3:00pm
Reservations may be made by calling 554-2660 or by clicking here.
Still a few seats left. Don’t hesitate to make reservations for this terrific wine dinner at M’tucci’s Italian. Call 505-503-7327
Click here for easy booking.
Weekend Specials
M’tucci’s Italian
Salmon Ravioli - Salmon & Ricotta filling, Shrimp, Clams, Capers, Cherry Tomatoes, Asparagus, Calabrese Chiles, Lemon Cream Sauce garnished with Pesto Bread Crumbs and Micro Greens $27
12 oz Veal Chop: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $37
Pan-Seared Ocean Trout - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $29
Braise - Sackett Farms Pork Shank braised in Red Wine and Porcinis, Broccolini, Carrots & Fennel Polenta, Savory Braising Sauce $29
Weekend Cocktail
Kentucky Tea - Woodford Reserve, Fresh Lime Juice, Honey Simple Syrup, Peach Ice Tea
M’tucci’s Moderno
6 oz. Black Angus Filet - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $34
Pan-Seared Swordfish - Roasted Artichoke, Braised Escarole, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $29
Shrimp Goat Cheese Pasta - Patagonia Pink Shrimp, Sweet and Spicy Pepper, Goat Cheese Sauce, Roasted Hazelnuts $20
Weekend Cocktail
Dawn Patrol - Copper & Kings Apple Brandy, Apfel Liqueur, Fresh Lemon Juice, Fresh OJ, Honey Simple, Angostura Bitters
M’tucci’s Twenty-Five
20 oz. Prime Cedar River Ribeye (bone-in) - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $53
Pan-Seared Bronzino - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $36
Grilled Chicken Marsala - Garlic Whipped Mashed Potatoes, Grilled Broccolini, Sautéed Mushrooms, Marsala Wine Sauce $22
Weekend Cocktail
Inner Flame- Dos Hombres Mezcal, Alchemist Giner, Honey Simple Syrup, Fresh Lemon Juice
M’tucci’s Bar Roma
Pan-Seared Ruby Trout - Garlic Whipped Mashed Potatoes, Braised Arugula, Garlic, Pan-Seared Artichoke Hearts, Lemon Caper Butter Sauce $23
Calabrian Gamberetto - Sautéed Pink Patagonia Shrimp, N’duja & Calabrain Brodo, Red Onion, Spinach tossed with Campanelle Pasta garnished with Smoked Sage Oil, Pecorino and Cracked Pepper $25
Smoked Prosciutto Crostini - Speck, Herbed Goat Cheese, Pickled Onion, Citrus Dressed Arugula, M’tucci’s Bread $4
Weekend Cocktail
Santo Pisco - Caravedo Pisco, St. Germain, Simple Syrup, Fresh Lime Juice
Live Music for October & November
M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm
10/2 Lani Nash
10/5 Oscar Butler
10/9 Shane Wallin
10/12 Gilbert Uribe
10/16 Nathan Fox
10/19 Cali Shaw
10/23 Rob Martinez
10/26 Shane Wallin
10/30 Shane Wallin
11/2 Lani Nash
11/6 Nathan Fox
11/9 Rj Perez
11/13 Oscar Butler
11/16 Shane Wallin
11/20 John Martinez
11/23 Ron Martinez
11/27 Shane Wallin
11/30 Oscar Butler
M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30
9/30 Jacob Chavez
10/6 Shane Wallin
10/7 Jason Seel
10/13 Amy Faithe
10/14 Lani Nash
10/20 Oscar Butler
10/21 Alex Long
10/27 Matt Jones
10/28 TBD
11/3 Amy Faithe
11/4 Jason Seel
11/10 John Martinez
11/11 Lani Nash
11/17 Rj Perez
11/18 Matt Jones
11/25 Rob Martinez
M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30
9/30 Paul Hunton
10/6 Lani Nash
10/7 TBD
10/13 Rj Perez
10/14 Matt Jones
10/20 Gilbert Uribe
10/21 Oscar Butler
10/27 Lani Nash
10/28 Rj Perez
11/3 Cali Shaw
11/4 John Martinez
11/10 Rob Martinez
11/11 Rj Perez
11/17 Matt Jones
11/18 Lani Nash
11/25 Alex Long
Thanks for reading. See you next Friday. Ciao!
