M'tucci's Craft
/Editor on Vacation: This is a reprint, slightly updated, from the second La Gazzetta, published on Friday, March 29, 2019.
We hear the word Craft a lot these days: Craft beer, craft brewing, craft cocktails. Craft is defined as “a skill or technique”.
At M’tucci’s, we take the word “craft” seriously, whether it concerns our food or our beverages. However, there is another very important element that must be paired with the word “craft” and that is “time.” Because good food and cocktails not only take skill to prepare, they require time to prepare properly. While the “Slow Food” movement doesn’t seem to be mentioned much anymore (perhaps because it’s become normal instead of different), we still embrace the concept and make it part of our daily routine.
We are very proud of our house made products, including pasta, cured pork, mozzarella and burrata. A few years ago we started working with Sackett Farms, a small family-owned farm in Iowa that raises a Duroc/Hampshire cross, which results in superior pork. In addition to fresh cuts, we cure their pork for our guanciale, pancetta, capicolla and bacon.
A few years ago our managing partner in charge of our beverage program, Austin Leard, revived the 17th century tradition of Shrubs. Shrubs are a sharp, tangy infusion of fruit, vinegar and sugar. They can be traced back to American colonial days, though regions across the globe, from the Middle East to Asia, have offered their own unique interpretations. The American version of the shrub dates back to 17th century England where vinegar was used as an alternative to citrus juices to preserve berries and other fruits.
At M’tucci’s, we have revived this preservation method (which is becoming popular across the country) and built an amazing beverage program around it. Since 2014, we have experimented with many different combinations of fresh fruit, local herbs, and various vinegars. Needless to say, we have created many winning combinations. With more than 50 flavors in the last 3 years, we continue to push the envelope with many more to come. The process for making our Shrub flavors takes two weeks.
Since July 2017, M’tucci’s Restaurants has been bottling our four core flavors: Strawberry Basil, Blueberry Raspberry, Pineapple Rosemary, and Blackberry. They are for sale at all of our locations and are used in our carefully crafted cocktails. Two popular Shrubs are: Smoked Peach Shrub (Knob Creek Bourbon, Smoked Peach Shrub, Fresh Lemon Juice and Club Soda) and the Strawberry Basil Shrub (Effen Cucumber Vodka, Strawberry Basil Shrub, Fresh Lime Juice and Club Soda).
Sheehan Wine Pairing Dinner at M’tucci’s Moderno
Thursday, April 13 @ 6:30
Details coming soon on Facebook, Instagram and in this space.
head mixologist Michael Trujillo Chills glasses and amaro with liquid nitrogen at the M’tucci’s twenty-five amaro pairing dinner on 3/9. What surprises are planned for the next pairing dinner?
Weekend Specials
M’tucci’s Italian
Ravioli - Beef and Ricotta - Rosemary Cream Sauce, Sun Dried Tomatoes, Napa Cabbage, Anchovy, Feta, Parsley Oil, Microgreens $27
Boneless Ribeye: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $49
Pan-Seared Ocean Trout - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $33
Braise - Red Wine Red Sauce Bison Short Rib - Creamy Gorgonzola Polenta, Sautéed Haricot Verts, Mint $31
Weekend Cocktail -
Mint Mojito - Bacardi Superior Rum, Mint Leaves, Sparkling Water, Lime Juice, Simple Syrup
M’tucci’s Moderno
24 oz. T-bone - Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $39
Pan-Seared Mahi-Mahi - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $27
Shrimp Diavolo Spaghetti - Pink shrimp, Marinara, Celery, Green Chile, Capers, Caramelized Onions, Pepper Flakes $21
Weekend Cocktail
Spice of Life - Dulce Vida Pineapple Jalapeño Tequila, O3 Triple Sec, Tequila Espolon Reposado, Angostura Bitters, Pineapple Rosemary Shrub, Lemon Juice, Lime Juice, Honey Simple
M’tucci’s Twenty-Five
14 oz. Ribeye - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $49
Pan-Seared Grouper - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $38
Salmon and Crab Cannelloni - Stuffed Pasta with Herb Ricotta Cheese, Salmon Confit, Crab Meat, Lobster Cream Sauce, Mozzarella Cheese, Basil, Shaved Parmesan $27
Weekend Cocktail
Orange Creamsicle - Captain Morgan Spiced Rum, Amaro Nonino, Passion Fruit Alchemist Syrup, Peach Alchemist Syrup, Half & Half, Lemon Juice, Simple Syrup
M’tucci’s Bar Roma
14 oz. Brown Sugar Crusted Ribeye - Carnival Cauliflower Risotto with Red onions, Kale, Crispy Shallots $45
Pan-Seared Swordfish - Garlic Whipped Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $35
Weekend Cocktail
Ryes of the Almonds - George Dickel Rye Whiskey, Liquid Alchemist Almond Orgeat, House Grenadine, Lemon Juice
Live Music for March
M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm
3/12 Alex Long
3/15 RJ Perez
3/19 Shane Wallin
3/22 Cali Shaw
3/26 Lani Nash
3/29 Gilbert Uribe
M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30
3/10 Eryn Bent
3/16 Nathan Fox
3/17 Cali Shaw
3/23 Lani Nash
3/24 Matt Jones
3/30 Shane Wallin
3/31 Alex Long
M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30
3/10 Lani Nash
3/16 Matt Jones
3/17 RJ Perez
3/23 Marisa
3/24 Oscar Butler
3/30 Cali Shaw
3/31 Matt Jones
Thanks for reading. See you next Friday. Ciao!
