M'tucci's 2023, Pt. 2
/In late 2012, when Jeff Spiegel and Katie Gardner placed an ad in Craigslist for a chef, they met John Haas, a young chef who was the Executive Chef at Bravo. With decades of restaurant experience between them, they selected a failed location on the west side of Albuquerque and, after extensive remodeling, created what initially was M’tucci’s Kitchina, which became M’tucci’s Italian.
Ten years later, with four thriving restaurants in different neighborhoods of the metro area, M’tucci’s has become what they envisioned, a welcoming space with great food and drinks, where everyone is welcomed like you are guests in our home.
Last July, we threw a week-long party to celebrate our accomplishments and our many guests who have supported us through our first ten years. Ever mindful of one of the reasons for our success, we started the 10th Anniversary Week with a party for our staff - the invaluable M’tucci’s family.
The preparation for the celebrations was exhausting, the events were exhilarating and in true M’tucci’s fashion, memorable. Take a look back at some of the events, plus a video from the week.
We continued with monthly Pairing Dinners, rotating them between locations. Notable dinners included a Pairing Dinner with local VARA Wines at M’tucci’s Italian in June, a German-themed Beer Dinner at M’tucci’s Twenty-Five with Marble Brewing in October, and a Pairing Dinner with Jackson Family Wines that benefited Mandy’s Farm at M’tucci’s Moderno in November. Details for the next Pairing Dinner in March will be revealed next month.
We added one new product and revamped another in 2023. M’tucci’s partnership with Sackett Farms, an Iowa farmer who raises heritage breed pigs, added M’tucci’s Bacon to our menus and to our packaged products available at all restaurants and at area Albertsons Markets.
“Our theory on bacon is the same theory we follow with all of our house made products, keep it simple and don't take shortcuts. The process we use for curing bacon is the same that people have used for more than 100 years. When it came time to produce it on a large scale, we knew we needed to keep this process. That means that it takes twice as long as most bacon to cure, but it makes a difference in the flavor,” said Company Chef/Partner Shawn Cronin.
In September, we made the switch to the style of pasta that is common throughout Southern Italy. Eggless pasta comes from the traditions of cucina povera (the kitchen of the poor), when people couldn’t afford eggs, but they grew the best wheat in Italy. Now, we make our pasta with only the best 00 hard durum wheat flour imported from Italy and water. It is made with bronze-cut dies, which produces rough-surfaced pasta, which holds sauce more efficiently.
After more than a year of planning and working with Mandy’s Farm in the South Valley, we were present for the harvesting of the corn grown with seed that we imported from Italy. The initial planting only produced enough seed for two 50-foot rows, but they harvested enough seed to plant four 100-foot rows next Spring. We also hand-ground the dried corn and made polenta, which was served at the Jackson Family Wines/Mandy’s Farm Dinner in November.
Don’t expect M’tucci’s #5 in 2024 (sorry Santa Fe), but you can expect a few surprises and you can count on our promise to continue to be better every day.
In 2023, our Founders, Jeff & Katie, funded a program to provide tutors for the children of the M’tucci’s family. We invite you to join us for an evening of food and drink, the opportunity to win door prizes and a Private Chef’s Dinner. Your contributions will help the M’tutoring Program to continue. Your donations will ensure that we can do our small part for New Mexico education. Please RSVP, since space is limited.
Weekend Specials
M’tucci’s Italian
Ravioli - Parsnips/Honey/Ricotta Filling - Sautéed Broccolini, Roasted Butternut Squash, Chives, Taleggio Cream Sauce, Pecorino, Crispy Prosciutto $25
24 oz. T-Bone - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $42
Pan-Seared Barramundi - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Butter Sauce $33
NM Red Chile Braised Sackett Farms Pork Shoulder - Salt Water Potatoes, Caramelized Onions, Spinach $27
Weekend Cocktail
Grande Oro Margarita - Espolón Añejo Tequila, Grand Marnier “Louis Alexandre” Liqueur, Fresh Lime Juice, Simple Syrup
M’tucci’s Moderno
14 oz. NY Strip - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $37
Pan-Seared Chilean Rockfish - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $27
Shrimp Diavolo - Shrimp, Caramelized Onions, Celery, Green Chile, Capers, Chile Flakes, White Wine, Marinara, House Made Spaghetti $25
Weekend Cocktail
Empress Flower - Empress Gin Elderflower Rose, Aperol, St. Germaine, Fresh Lemon Juice, Simple Syrup, M’tucci’s Sparkling Wine Float
M’tucci’s Twenty-Five
Chicken Pesto Spaghetti - Seared Chicken Breast, Mushrooms, Sun-Dried Tomatoes, Feta, Pine Nuts, Pesto Cream Sauce $19
Pan-Seared Mahi Mahi - Garlic Mashed Potatoes, Braised Greens, Artichoke Hearts, Lemon Caper Butter Sauce $29
8 oz Picaña - Garlic Mashed Potatoes, Charred Broccolini, Creamy Horseradish Remoulade $33
Weekend Cocktail
Dazed and Confused - Bacardi Rum, Campari, Fresh Lime Juice, Pineapple Juice, Simple Syrup
M’tucci’s Bar Roma
Cold Smoked Double Bone Pork Chop - Agave-Seared Sackett Farms Pork Chop, Seared Potato Gnocchi with Roasted Butternut Squash, Arugula, Sweet Onion Mostarda Coulis $27
Pan-Seared Mahi Mahi - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Capers, Lemon Caper Butter Sauce $29
Weekend Cocktail
New York State of Mind - Weller Bourbon, Averna, Aperol, Grapefruit Bitters, Gruet Brut Rosé Float
Live Music for January, February & March
M’tucci’s Bar Roma - 6:30pm Wednesday & 1:00 Sunday
Every Sunday: The Dee Brown Situation
1/24 RJ Perez
1/31 Gilbert Uribe
2/7 Shane Wallin
2/14 Gilbert Uribe
2/21 Lani Nash
2/28 Javier Ortega
3/6 Shane Wallin
3/13 Kirk Matthews
3/20 Gilbert Uribe
3/27 Lani Nash
M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday
1/19 Grace Marks
1/25 RJ Perez
1/26 Lani Nash
2/1 Oscar Butler
2/2 Cali Shaw
2/8 Matt Jones
2/9 Eryn Bent
2/15 Shane Wallin
2/16 Lani Nash
2/22 Gilbert Uribe
2/23 Alex Maryol
2/29 Johnny Lloyd
3/1 Lani Nash
3/7 Gilbert Uribe
3/8 RJ Perez
3/14 Kirk Matthews
3/15 Cali Shaw
3/21 Oscar Butler
3/22 Alex Maryol
3/28 Shane Wallin
3/29 Grace Marks
M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday
1/19 Eryn Bent
1/25 - no music because of special event
1/26 Cali Shaw
2/1 RJ Perez
2/2 Gilbert Uribe
2/8 Alex Maryol
2/9 Grace Marks
2/15 Cali Shaw
2/16 Javier Ortega
2/22 Oscar Butler
2/23 RJ Perez
2/29 Shane Wallin
3/1 Matt Jones
3/7 Johnny Lloyd
3/8 Alex Maryol
3/14 Shane Wallin
3/15 TBA
3/21 RJ Perez
3/22 Javier Ortega
3/28 Eryn Bent
3/29 Gilbert Uribe
Thanks for reading. See you next Friday. Ciao!
