M'tucci's Vital Provisions
/As we prepared to open our third restaurant, M’tucci’s Twenty-Five, in 2020, the decision was made to close the retail side of M’tucci’s Market and dedicate the space to making our breads, curing our meat and making our fresh cheese. In the months leading to the opening of M’tucci’s Bar Roma, we knew we could not continue to provide all four locations with those products from a 490 square foot kitchen. Luckily the mechanic’s bays behind the former car dealership/gas station in the future Bar Roma provided the space needed.
Also, it became apparent that we had three guys who were capable of managing M’tucci’s Provisions. Instead of choosing one, we asked all three to share the manager duties.
Juan Vallejos, Daniel (Alex) Morales, Patrick timlin - Managers of m’tucci’s provisions
Company Chef/Partner Shawn Cronin explains the decision:
“When the average workweek consists of producing 1,500 loaves of bread made without commercial yeast, 3,000 pounds of fresh pasta, 5,000 raviolis, 500 pounds of hanger steak, 500 pounds of fresh mozzarella and 1,200 balls of pizza dough, you have to have the right minds to keep that workweek flowing smoothly. We are beyond fortunate to have these guys running the show.
Juan has been with M'tucci's forever and his curious mind has always kept him learning how to do anything he could. From prepping at Italian, to being one of our pastry chefs, to making thousands of pounds of fresh pasta, he is constantly learning and growing. It was only a matter of time until he was overseeing the production facility and driving the standard.
Patrick came to us from Arizona with a deep interest in culinary arts. He has a mind that gravitates towards chemistry and mathematics. When you are doing bread recipes, there are times where the difference is adjusting the water can be as little as .0254% and he is usually the one to find that difference. He is constantly looking at the logistics of the operation and finding ways to improve the smallest details, which is what makes our food better and better every day.
Alex was hired when we opened the Twenty-Five location. Twenty seven days after opening, the pandemic hit and we tried to scramble to get hours to our people. We knew Alex had incredible talent, so we shifted him to Provisions and he certainly hit the ground running. Since that day, he has been driving the whole team to push the boundaries of what we can achieve.
The thing these guys all have in common is that they all stay curious and they all keep asking ‘How can we do this better? How can we get better ingredients, better tools to make better food?’ I firmly believe the secret to M'tucci's success is the unsung heroes behind the scenes that are making sure everyday, that every slice of bread, every pasta noodle, every ball of fresh mozzarella is better than yesterday.”
Juan Vallejos: “I have been with M’tucci’s for just under 7 years. I started in December of 2016. I was hired by my good friend Chris O’Sickey. I was a prep cook and pastry assistant at M’tucci’s Italian for 3 years. Then I joined the (market) provisions as a dough mixer/ baker. I have since become the manager of provisions. Learning from Shawn Cronin and Cory Gray and Chris has been a huge help to my growth with M’tucci’s. I have been in the service/restaurant industry for more than half my life and M’tucci’s is by far the best company I have worked for.”
Daniel (Alex) Morales: “I started working for M'tucci's at our very first location, M'tucci's Italian, in January of 2020. This was just before the pandemic hit. I was training to open our new location M'tucci's Twenty-Five, where I spent one year and a half in the kitchen working each station until I found my home in the pizza station. During my time at Twenty-Five, I was offered a position in our Provisions department, which I gladly accepted. After M'tucci's Provisions expanded I was offered the opportunity to be on the Management team! After three years with the company, I have grown and learned so much from my team. I cannot wait to see what the future will bring.”
Patrick Timlin: “In 2015 I made the leap from computer tech support and programming to culinary school in Phoenix for baking and pastry arts. In September of 2019 I started at M'tucci's Market as a dough person, then started baking, then became the delivery driver, then started helping with curing and making the tomato jam and mostarda. Now I’m on the management team at M'tucci's Provisions”
Don’t Hesitate to Make a Reservation for Mom!
ABQ Journal People’s Choice Awards
Voting is open until May 15. Click here to Vote for Us
Best Italian - Best Business Lunch - Best Pizza - Best Upscale Dining - Best Cocktails
Best Seafood - Best Happy Hour - Best Chef: Shawn Cronin
Manhattan Project - Sample and Pick a Winner
Using Woodford Reserve as a base spirit, our bartenders created their version of the iconic Manhattan. The top three at each location were selected and we invite you to sample, compare and to vote. The bartender with the most votes will fly to Kentucky for a few days in Bourbon Country. Voting ends on April 30. I sampled a few yesterday. It will be hard to pick a winner, but it will be tasty!
Weekend Specials
M’tucci’s Italian
Ravioli - Pesto Ricotta Filling - Cotto Ham, Cherry Tomatoes, Peas, Pesto Sauce, Shaved Parmesan, Pumpkin Seeds $27
14 oz Ribeye - Hand Cut Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $43
Pan-Seared Swordfish - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $35
Braise - Confit Octopus, Linguica Sausage, Pickle Fennel, Sun Dried Tomatoes, Creamy Risotto, Lemon Zest, Micro Greens $27
Weekend Cocktail -
Manhattan Flight
M’tucci’s Moderno
14 oz Ribeye - Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $43
Pan-Seared Rockfish - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $24
12 oz Veal Porterhouse - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Garlic Demi-Glace $33
Weekend Cocktail
Manhattan Flight
M’tucci’s Twenty-Five
Pork Shank - Creamy Risotto, Blackberry Shrub Braised Pork Shank, Carnaroli Rice, Sautéed Wild Mushroom, Black Truffle, Grilled Asparagus, Blackberry Beurre Blanc Sauce $27
Pan-Seared Ruby Red Trout - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $29
24 oz Porterhouse - Garlic Mashed Potatoes, Charred Broccolini, Smoked Blackberry Bone Marrow Compound Butter $43
Weekend Cocktail
Spicy Mamarita - Teremana Tequila, Ancho Reyes Verde Chile Poblano Liqueur, Agave Syrup, Liquid Alchemist Tamarindo Syrup, Lime Juice
M’tucci’s Bar Roma
Pink Shrimp Almond Ravioli - 5 Cheese Filled Ravioli, Smoked Berber Spiced Eggplant, Red Bell Peppers, Toasted Almond Goat Cheese Cream Sauce, Citrus Almond Gremolata $27
Pan-Seared Icelandic Cod - Garlic Whipped Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $36
Weekend Cocktail
Sparkling Spring Gimlet - Botanist Gin, Mionetto Prosecco, Luxardo Maraschino Originale, Cucumber, Mint Leaves, Lime Juice, Simple Syrup
Live Music for April
M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm
4/30 Jacob Chavez
M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30
4/28 Melissa Rios
M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30
4/28 Eryn Bent
Thanks for reading. See you next Friday. Ciao!
