Vara Pairing Dinner

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The next monthly M’tucci’s Pairing Dinner is just around the corner. Our June 8th dinner is at M’tucci’s Italian and features wines and cocktails made with spirits from local winery and distillery, Vara. If you aren’t familiar with their products, this is the opportunity to get to know them.

From the Vara story: “Vara is an international family of Spanish and American wines and spirits celebrating the origin of the American wine experience thanks to the historical connection of Spain and New Mexico.

The history of wine in New Mexico is over 390 years old and is as rich and complicated as its colorful landscapes. The flavor of this ancient history plays out in the wines produced here from robust reds to crisp whites. Wine lovers will find Vara wines an enchanting experience.

In 1629, 140 years before the first Missions of California were established and planted, a Franciscan friar named García de Zúñiga and a Capuchín monk named Antonio de Arteaga planted the first European wine grapes in what is now the U.S. at a pueblo in the Rio Grande Valley of the Province of New Mexico.

Viticulture took hold in the valley, and by the year 1880 the New Mexico territory was the fifth largest wine producer in America. The cuttings brought to the new world by missionaries from Spain were of a Vitis Vinifera grape variety known as Listán Prieto, or the present-day Mission grape. This variety has been continuously grown and is still harvested in New Mexico today.”

Here is the lineup of some of the Vara products we will serve:

Tasting Notes

Weekend Specials

M’tucci’s Italian

Ravioli - Prosciutto & Ricotta Filling - Lobster, Roasted Cherry Tomatoes, Spinach Vodka Sauce, Pecorino, Crispy Prosciutto $27

24 oz. Hand Cut Porterhouse - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $43

Pan-Seared Ruby Red Trout - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Butter Sauce $29

Braise - Red Wine Blackberry Shrub Sackett Farms Pork Belly, Creamy Farro Risotto, Red Onions, Peas, Micro Greens $29

Weekend Cocktail

Mule Without Borders - Apple Crown, Campari, Fresh Lime Juice, Ginger Beer


M’tucci’s Moderno

14 oz Hand Cut NY Strip - Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $37

Pan-Seared Rockfish - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $25

Lobster Ravioli - Baby Scallops, Shrimp, Asparagus, Lobster Cream Sauce $29

Weekend Cocktail

Abuelito Amaron - Rittenhouse Rye, Amaro Nonino, Cherry Puree, Plum Bitters, Fresh Lime Juice, Simple Syrup

M’tucci’s Twenty-Five

Pappardelle Lamb Ragù - Milk Braised Lamb, Pecorino, House Made Pappardelle, Pecorino $21

Pan-Seared White Bass - Garlic Whipped Potatoes, Braised Greens, Artichoke Hearts, Lemon Beurre Blanc Sauce $31

24 oz Hand Cut T-Bone - Garlic Mashed Potatoes, Charred Broccolini, Smoked Blackberry Bone Marrow Compound Butter $42

Weekend Cocktail

Something Borrowed - Woodford Reserve Bourbon, Fresh Lemon Juice, Cucumber Oleo, Mint Leaves

M’tucci’s Bar Roma

Picante Ham & Creamy Polenta - Applewood Smoked Ham, Creamy Rosemary Polenta, Kohlrabi & Kale Apple Slaw, Calabrian Honey Mustard $23

Pan-Seared Ruby Red Trout - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce $24

Weekend Cocktail

Gin n’ Teani - Botanist Gin, Italicus, Tea Mix, Celery Bitters

Live Music for June & July

M’tucci’s Bar Roma - Wed 6:30-8:30 

6/7 RJ Perez 

6/10 - Justin Nuñez (Saturday Nob Hill Music Series - Noon - 2:00)

6/14 Gilbert Uribe

6/21 Justin Nuñez 

6/25 Gilbert Uribe( Only Sunday in June) 

6/28 Shane Wallin

7/5 Shane Wallin

7/12 Delaney Davis (feature)

7/19 Lani Nash

7/26 Shane Wallin

M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30 

6/2 Cali Shaw

6/8 Shane Wallin 

6/9 Chessa Peak

6/15 RJ Perez 

6/16 Nathan Fox

6/22 Cali Shaw

6/23 Gilbert Uribe

6/29 Amy Faithe

6/30 Alex Long

7/6 RJ Perez 

7/7 Javier Ortega 

7/13 Eryn Bent 

7/14 Delaney Davis (feature)

7/20 Matt Jones

7/21 Alex Long 

7/27 Chessa Peak

7/28 Cali Shaw

M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30

6/2 Nathan Fox 

6/8 Gilbert Uribe 

6/9 Jacob Chavez

6/15 Alex Long

6/16 Chessa Peak

6/22 Eryn Bent

6/23 Cali Shaw

6/29 Lani Nash

6/30 Alex Maryol

7/6 Matt Jones

7/7 Justin Nuñez 

7/13 Delaney Davis ( feature )

7/14 RJ Perez 

7/20 Jacob Chavez

7/21 Matt Jones

7/27 RJ Perez 

7/28 Lani Nash

Thanks for reading. See you next Friday. Ciao!

Monthly Pairing Dinners

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The Monthly Pairing Dinners at M’tucci’s feature creative new dishes that pair with interesting beverages from breweries, wineries and distillers. The dinners also have become an evening of community, of celebration and of good cheer.

The most recent dinner at M’tucci’s Bar Roma, had all of these elements in abundance. The featured beverages of the evening were provided by Jefferson’s and Rabbit Hole, two distinctive whiskey distilleries from Kentucky. They brought a distinctive selection of stellar bourbons and Chef Damien and team created an exemplary menu to go with each bourbon.

Past dinners featuring spirits like tequila or whiskey paired a cocktail with each course. On Tuesday night, four of the courses came with a straight pour of bourbon, with small eyedroppers or glasses of water, bitters, simple syrup, house made lemonade, and ginger beer on each table. There was only one prepared cocktail, a boulevardier, mixed and served from an impressive ice sculpture. Enjoy the video and see why you shouldn’t ever miss a M’tucci’s Pairing Dinner.

The next Five-Course Pairing Dinner will be held at M’tucci’s Italian on June 8th and will feature wines and spirits from local Vara Winery/Distillery. Vara is an international family of Spanish and American wines and spirits celebrating the origin of the American wine experience thanks to the historical connection of Spain and New Mexico.

Our Pairing Dinner will feature four Vara wines and 2 cocktails. Start the evening off with a welcome glass of their Cava, which is overseen by famed winemaker Laurent Gruet. The 1st course will be a Negroni using Vara Gin and Sweet Vermouth. A cocktail with their Blanco rum will be served with Dessert. Watch for details in this space or on the M’tucci’s Italian Facebook page.

M’tucci’s Bar Roma at Taste of Nob Hill

Howie will be serving bites of M’tucci’s Meatballs, Gazpacho & Chef Brianna’s Cookies

Weekend Specials

M’tucci’s Italian

Ravioli - Pesto Ricotta Filling - Scallops. Sun-Dried Tomatoes, Artichoke Hearts, Capers, White Wine Butter Sauce, Pecorino, Parsley $25

24 oz Hand Cut Porterhouse - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $43

Pan-Seared Mahi Mahi - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Butter Sauce $33

Braise - Red Wine Red Sauce Sackett Farms Pork Shank, Sautéed Haricot Vert, Truffle Polenta, Braising Sauce, Microgreens $29

Weekend Cocktail

M’tucci’s Barrel Old Fashioned - M’tucci’s Barrel Bourbon, Peychaud’s Bitters, Simple Syrup


M’tucci’s Moderno

24 oz Hand Cut Porterhouse - Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $43

Pan-Seared Scallops - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $41

Sackett Farms Pork Tenderloin - Roasted Veggies, Mustard Lemon Butter Sauce $23

Weekend Cocktail

The Remedy - Espolon Blanco Tequila, Blue Curacao, Coconut Cream, Fresh Lime Juice, Simple Syrup

M’tucci’s Twenty-Five

Sackett Farms Pork Tenderloin - Garlic Mashed Potatoes, Sautéed Green Beans, Smoked Chimichurri Rojo $21

Pan-Seared Ruby Trout - Garlic Whipped Potatoes, Braised Greens, Artichoke Hearts, Lemon Beurre Blanc Sauce $29

14 oz Ribeye - Garlic Mashed Potatoes, Charred Broccolini, Smoked Blackberry Bone Marrow Compound Butter $43

Weekend Cocktail

Berry Toasted - Toasted Coconut Rum, Briottet Créme de Cassis de Dijon, Muddled Blackberries, Half & Half, Simple Syrup

M’tucci’s Bar Roma

Sackett Farms Pork Loin - Kohlrabi Mustard, Pecorino Risotto, Purple Kale & Caramelized Onions $24

Pan-Seared Bali Swordfish - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce $33

Weekend Cocktail

Sangria Spritzer - House Made Sangria, Fresh Lemon Juice, Sparkling Wine, Soda Water

Live Music for May

M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm 

5/21 Shane Wallin

5/24 RJ Perez 

5/28 Lani Nash

5/31 Shane Wallin 

M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30

5/19 Lani Nash

5/25 Shane Wallin 

5/26 Alex Long 

M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30

5/19 Melissa Rios

5/25 Matt Jones

5/26 Marissa Lynch

Thanks for reading. See you next Friday. Ciao!

It's Whiskey Time!

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The Five-Course Whiskey Pairing Dinner at M’tucci’s Bar Roma features two distinct brands, Jefferson’s and Rabbit Hole. Both distilleries and their distillers respect tradition, but both have a modern take on what bourbon and rye can be.

Founded in 1997, Jefferson’s is the brainchild of Trey Zoeller and his father Chet, a famed bourbon historian. They were continuing a family whiskey tradition that goes back to Trey’s 8th generation grandmother who was arrested in 1799 for the “production and sales of spirituous liquors.” His curious and experimental mindset has allowed him to push the boundaries of bourbon whiskey. Upholding tradition, yet always discovering new possibilities.

Rabbit Hole was founded in 2012 by Kaveh Zamanian. His true calling was set into motion when he met and fell in love with his wife Heather, a native of Louisville. It was then that Kaveh’s passion for America’s native spirit took hold, leading him to ultimately step away from a successful career as a clinical psychologist and psychoanalyst to start his own spirits company. Kaveh and his family moved to Kentucky, where Rabbit Hole came to life. Driven by the desire to put Rabbit Hole at the forefront of the American spirits category, he put everything on the line to start a spirit brand that would do just that.

At the opening of the tasting center in 2018, Zamanian told Distillery Trail Magazine: “We’re opening Kentucky’s newest whiskey distillery. Out of nothing… on a place that was a run-down warehouse and a vacant lot, there is now a building that raises the bar in the science of distillation and the art of hospitality. In the heart of Louisville, a place where midwestern grit and southern hospitality come together, a modernist cathedral is built around the process of making whiskey. At Rabbit Hole, transparency is physically manifested in the building, as windows to every step of the operation is honored and in proud view. We look forward to welcoming enthusiasts and aficionados of bourbon and American whiskey to our home.”

The Third Course is paired with one of Jefferson’s bourbons that is unique in the American whiskey distilling scene.

Jefferson’s Ocean: Aged at Sea ® Bourbon – A boat is a singularly uncommon place to age bourbon whiskey. But when inspiration struck Trey Zoeller on the deck of his friend Chris Fischer’s research ship, he couldn’t help but imagine the possibilities. While watching Jefferson’s Reserve bourbon rock gently in its bottle, Trey and Chris wondered what would happen to bourbon aged on the bow of a ship. How would the constant agitation of the sea affect the aging process of Jefferson’s bourbon whiskey? Three years later, they got their answer: the constant agitation and changing climate imparted a sweet, caramelized flavor reminiscent of dark rum, while the salty ocean air and sea spray gave the bourbon the savory, briny character of an Islay Scotch whiskey.

Don’t miss the chance to taste these special Bourbons paired with a menu created by our chefs. Space is limited for the May 16th dinner, so click the button below the menu and reserve your table now. Our chefs and the Jefferson’s/Rabbit Hole Whiskey Ambassador will be on hand to describe each pairing.

Mother’s Day at M’tucci’s

There are only a few openings for reservations for Sunday (hint: Treat Mom on Saturday!)

Dessert for mom! Mixed Berry Chantilly Cake, Mango coulis, raspberry tuile

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 Winner

Your votes were counted and we have a winner!! Rome at M’tucci’s Bar Roma is the winner of the Manhattan Project and will be visiting Kentucky Bourbon country soon. Ask him for his winning Manhattan during your next visit.

Rome's Manhattan

Woodford Reserve Rye, Antica Carpano Vermouth, Luxardo Liqueur,Angostura & Plum Bitters, Luxardo Cherry Juice, Lemon Twist

Weekend Specials

Mother’s Day Specials Served all Weekend

M’tucci’s Italian - Weekend Cocktail

Sweet Like Mama - Hendrix Gin, Coconut Milk, Fresh Lemon Juice, Blueberry Lavender Syrup, Muddled Fresh Blueberries & Mint


M’tucci’s Modern - Weekend Cocktail

Flowers for Your Mom Spritz - Los Poblanos Lavender Gin, Ramazotti Rosatto, Lavender Bitters, Hibiscus Syrup, Fresh Lemon Juice, Splash of Soda, Sparkling Wine Float

Mama Mia! - Absolut Peach, St. George Pear, Prickly Pear Syrup, Fresh Lemon Juice, Hellfire Bitters, M’tucci’s Rosso Float

M’tucci’s Twenty-Five - Weekend Cocktail

Mom’s A Peach - Absolut Raspberry Vodka, Peach Alchemist, Fresh Lemon Juice, Honey Simple

Berry Passionate - Absolut Vanilla Vodka, Passion Fruit Alchemist, Fresh Lemon Juice, Simple Syrup, Muddled Blackberries

M’tucci’s Bar Roma - Weekend Cocktail

Tutti Netarre (Everyone’s Nectar) - Creator’s Cut Bourbon Whiskey, Amaro Montenegro, Peppercorn Bay Leaf Simple Syrup, Orange Bitters, Lemon Juice

Live Music for May

M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm

5/14 Gilbert Uribe

5/17 Justin Nuñez 

5/21 Shane Wallin

5/24 RJ Perez 

5/28 Lani Nash

5/31 Shane Wallin 

M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30

5/12 RJ Perez 

5/18 Oscar Butler 

5/19 Lani Nash

5/25 Shane Wallin 

5/26 Alex Long 

M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30

5/12 Justin Nuñez 

5/18 Javier Ortega

5/19 Melissa Rios

5/25 Matt Jones

5/26 Marissa Lynch

Teddy Roe’s Bar on Mondays

15th - Scott Hooker

18th Tracey Whitney

22nd Dave Grimm

Thanks for reading. See you next Friday. Ciao!

New M'tucci's Cocktails

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While food writers and food magazines are buzzing with the “new” popularity of cocktail culture, the art of crafting classic cocktails and creating new cocktails has been a hallmark of our bars from the beginning.

When M’tucci’s VP/Partner Austin Leard created our Shrub flavors in 2014 and used them in unique cocktails, our bartenders were inspired to create new flavors and new combinations, a creativity that has always been encouraged.

The evidence of that creativity is featured every weekend, when all M’tucci’s restaurants offer a unique “Weekend Cocktail” special. Created by the managers or the bartenders, everyone is given free rein to make something that we and our guests will like to drink.

You vote with your taste buds, since a popular Weekend Cocktail will often find a permanent place on the cocktail menu.

Austin mixing a shrub cocktail at M’tucci’s twenty-five

Soon after M’tucci’s Moderno opened, Austin was helping out behind the bar one night and two women asked him to create something for them with bourbon. He made a drink with Buffalo Trace Bourbon, Cassis Noir, Fresh Lemon Juice and Rhubarb bitters and called it “Bourbon & Berries”. It has been on the menu at M’tucci’s Twenty-Five since we opened and it is the most popular cocktail at that location. Also, it is my wife’s favorite cocktail. Recently, she loves ordering the Inner Flame, made with Sombra Mescal, St. Germaine, Ginger Liquid Alchemist, House Made Honey Syrup and Fresh Lemon Juice.

Of course, Italian cocktails have always been at the center of our cocktail program. You can be sure we will serve the best Negroni, Negroni Sabagliato (always with Prosecco) and Aperol Spritz. With a growing selection of Amaro, the bittersweet Italian spirits are being used in more of our cocktails.

“We started incorporating Amaro into our beverage culture four years ago and it has slowly taken off. Our staff is becoming more comfortable with them and using them in cocktails,” Austin said.

While all of the locations are creating cocktails with Amaro, the bartenders/managers at M’tucci’s Twenty-Five seem to be leading the charge, especially after their Amaro Pairing Dinner in March. Two recent Amaro cocktails have appeared as Weekend Specials: the Two-Way Street with Angel’s Envy Bourbon, Amaro Nonino & Zucca Rabarbaro, and for St. Patrick’s Weekend they mixed Slane Irish Whiskey with Campari.

There are no limits to the spirits you will find on our cocktail menus or in our Weekend Specials, but we love whiskey! Manhattans, Old Fashioned, Boulevardier (the perfect cocktail using Amaro & Whiskey), or the Paper Plane (once again using Whiskey & Amaro).

The next Five-Course Pairing Dinner will be held at M’tucci’s Bar Roma on Tuesday, May 16 and will feature cocktails and neat pours of whiskeys from Jefferson’s & Rabbit Hole, both Kentucky-based distilleries who make World-Class Bourbons and Rye. Our dinner will be held on the patio (weather permitting) and will be an event you won’t want to miss. Watch La Gazzetta and social media for a menu.

If you were not one of the lucky 50 guests to attend the 5-Course Pairing Dinner with Sheehan Winery, you missed an evening filled with great food paired with terrific New Mexico wine, and of course, lots of laughs and great conversation. Everything was really good, but the dinner started on a high note with the Scallops topped with slightly spicy Apricot Reduction served with the Cinsault Rosé, and ended on an even higher note with Chef Brianna’s Honey Brie Panna Cotta, with Cherry Gelee, Pistachio Cake Pieces, Blackberry Meringue and Vanilla Tule paired with a Port-Style Turas Dessert Wine.

The logical evolution of M’tucci’s cocktail culture was the birth of Teddy Roe’s Bar. With two of Albuquerque’s most creative bartenders, Jessica O’Brien and Arcy Law, at the helm, their list of classic cocktails and new creative cocktails make for an unforgettable evening. A new menu cocktail is Spring Migration - Gray Whale Gin, Sugar Snap Pea & Dandelion Cordial, Orange Blossom Water, Fresh Lemon Juice.

“Our vision was to bring “petrichor” to your palate. This cocktail is designed to taste the way rain smells in all its glory,” Arcy said.

For this weekend, Sara at M’tucci’s Bar Roma has created an inverted Tequila Sunrise, calling it the Tequila Sunset made with Espolon Blanco, M’tucci’s Strawberry Basil Shrub and Fresh Lemon and Orange Juices.

At M’tucci’s Italian, Lauren fires up the Pink Flame-ingo with Ford’s Gin, Pilla Select Liqueur, Lazzaroni Maraschino Liqueur, Red Raspberry Syrup and Fresh Lemon Juice.

While I am usually the M’tucci’s messenger, I suggested a cocktail at M’tucci’s Twenty-Five yesterday and Rebecca, Kaylene and Daizy went with it. My idea came from my love of both Margaritas and Amaro, especially Amaro with notes of citrus. The Photographer’s Dream is made with Espolon Blanco Tequila, Meletti Amaro, Agave Syrup and Fresh Lime Juice. I may see you at the bar having one!

A video of our Weekend Cocktails is posted every Friday on our TikTok and Instagram feeds. Follow us to see what we are mixing for you.

The Manhattan Project

Weekend Specials

M’tucci’s Italian

Ravioli - Pesto Ricotta Filling - Mushrooms, Red Onions, Turnip Greens, Italian Sausage, Roasted Red Pepper Cream Sauce, Pecorino, Parsley $27

14 oz. NY Strip - Hand Cut Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $36

Pan-Seared California Halibut - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $36

Braise - Sackett Farms Pork Belly - Pineapple Rosemary Shrub Braise, Brown Butter Sage Sauce Gnocchi, Sun-Dried Tomatoes, Caramelized Onions, Arugula, Red Pepper Pineapple Relish, Micro Greens $29

Weekend Cocktail -

Pink Flame-ingo - Ford’s Gin, Pilla Select Liqueur, Lazzaroni Maraschino Liqueur, Red Raspberry Syrup, Fresh Lemon Juice


M’tucci’s Moderno

14 oz Ribeye - Salt Water Potatoes, Grilled Asparagus, Salsa Verde $43

Pan-Seared Scallops - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $33

Portobello Chicken Pasta - Sun-Dried Tomatoes, Spinach, Mushrooms, Roasted Garlic Demi-Glace, House Made Spaghettini $23

Weekend Cocktail

Spring has Sprung - Espolon Reposado, St. Germaine, Blood Orange Puree, Fresh Lime Juice, Orange Bitters

M’tucci’s Twenty-Five

24 oz Bone-In NY Strip - Charred Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry Bone Marrow Butter $42

Pan-Seared Mahi Mahi - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $33

White Wine Braised Bison Short Ribs - Creamy Mascarpone Polenta, Tuscan White Beans, Sautéed Heirloom Spinach $32

Weekend Cocktail

Photographer’s Dream - Espolon Blanco Tequila, Meletti Amaro, Agave Syrup, Fresh Lime Juice

M’tucci’s Bar Roma

Lobster Ravioli - Five-Cheese Stuffed Ravioli, Butter Poached Slipper Lobster, Braised Leeks, Oven Roasted Tomatoes, Saffron Cream Sauce $27

Pan-Seared Yellow Tail - Garlic Whipped Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $31

Weekend Cocktail

Tequila Sunset - Espolon Blanco Tequila, M’tucci’s Strawberry Basil Shrub, Fresh Lemon & Orange Juices

Live Music for April

M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm  

4/16 Shane Wallin 

4/19 RJ Perez 

4/23 Nathan Fox

4/26 Shane Wallin

4/30 Jacob Chavez

M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30  

4/14 RJ Perez 

4/20 Jacob Chavez

4/21 Lani Nash 

4/27 Justin Nuñez 

4/28 Melissa Rios 

M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30  

4/14 Lani Nash

4/20 Oscar Butler 

4/21 Justin Nuñez 

4/27 Nathan Fox

4/28 Eryn Bent

Teddy Roe’s Bar

4/17 Alex Murzyn (sax, piano and vocals)

4/24 Xandra

Thanks for reading. See you next Friday. Ciao!

Sheehan Wine Pairing Dinner

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M’tucci’s Moderno is looking forward to our April 13 Pairing Dinner with Sheehan Winery, one of New Mexico’s most prolific wine makers. With a significant line up of varietals and blends, Sheehan sources all of their grapes from their vineyards in Corrales, Albuquerque’s South Valley and Bosque Farms, as well as from several grape growers around our state.

Sean Sheehan worked at several wineries before starting his own in 2015. Our Pairing Dinner at M’tucci’s Italian last year was a huge success, with every seat filled by long-time Sheehan fans and by guests who were not familiar with some of his wines. Sean will be at M’tucci’s Moderno to introduce and describe each wine paired with the five courses.

The dinner begins with two single varietal wines that use grapes that are popular in France for Rhone and Provencal wines. The Cinsault Rosé has become a popular wine at M’tucci’s Bar Roma and certainly one of our favorite rosés. The grapes are grown in the Las Cruces area and the wine has balanced berry flavors and a crisp finish that pair nicely with the Scallops.

The next course features another varietal, Mourvèdre, which originated in Spain and is also widely grown in France for blends in the Rhone Valley. The Sheehan version is made from grapes grown by Don Pabst in Las Cruces.

The Ollphiest is a wine unique to Sheehan. What is it? Winemaker Sean Sheehan explains:

“The Ollpheist is a red blend made from obscure old vine varietals.  Ollpheist means "monster" in Gaelic.  The reason we call it this, is that the unusual varietals (Baco Noir, Leon Millot, Rougenne, Regent) are considered to be a monster to deal with, and are often believed to be impossible to make good wine from.”  

“We beg to differ.  We have won multiple gold medals for our Ollpheist, including the best wine in the state in 2019 (Premier Award at the State Wine Competition).   It is now our best selling red wine, and something we are very proud of.”  

“The Turas is an exciting new project for us.  It is 100% late harvest Syrah.  These grapes are picked late in the growing season to accentuate their fruity character, and provide natural sweetness for the wine.   Fermentation is stopped with brandy made from our wine, in collaboration with Hollow Spirits Distillery here in ABQ.  The resulting wine has amazing structure and depth, with it's sweetness balanced to the fruit and natural acidity in the wine.”

The fourth course Ribeye will be paired with Aglianico, a big wine from a grape that is one of the top three grapes in Italy and is grown primarily in Basilicata and Campania in the South. Chef Brianna has created her own Panna Cotta (a classic Italian sweetened cream) for the final course, which will pair with a classic Port-style dessert wine, Turas.

The Sheehan Pairing Dinner at M’tucci’s Italian sold out and so will this dinner. You can book your table and prepay by clicking the button below. The dinner is $98.51 per person, which includes tax and gratuity. See you there!!

All New Italian Cheesecake at all M’tucci’s

House Made Graham Cracker Crust, Strawberry Shrub + Ginger Jam & Mint Shortbread Cookies

Please nominate us, then vote!

Weekend Specials

M’tucci’s Italian

Ravioli - Sun Dried Tomatoes Ricotta Filling - Roasted Chicken, Shallots, Poblano Roasted Cream Sauce, Crispy Prosciutto $27

14 oz. Hand Cut Ribeye - Hand Cut Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $43

Pan-Seared Escolar - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $33

Braise - Half Chicken braised in White Wine & Rosemary, Sweet Potatoes Mash, Sautéed Broccolini, Braising Sauce, Parsley $29

Weekend Cocktail -

Orange You Glad it’s the Weekend? - Aperol, China China, Fresh Orange Juice, Simple Syrup


M’tucci’s Moderno

14 oz NY Strip - Salt Water Potatoes, Grilled Asparagus, Salsa Verde $36

Pan-Seared Yellowtail - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $24

Seafood Pasta - Pink Jumbo Shrimp, Celery & Onions, Seafood Sauce $25

Weekend Cocktail

The Angry Dragon - Hibiscus-Infused Wheeler’s Gin, Hollow Spirits Gin, O3, Fresh Lemon Juice, Dragonfruit Simple Syrup, Rose Water

M’tucci’s Twenty-Five

14 oz Hand Cut Ribeye - Charred Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry Bone Marrow Butter $43

Pan-Seared California Halibut - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $36

Shrimp Fettuccine al Nero di Sepia - Garlic Butter Shrimp, Broccoli, Italian Style Marinated Tomatoes, Tomato Cream Sauce, House Made Squid Ink Fettuccine $25

Weekend Cocktail

Two-Way-Street - Angel’s Envy Bourbon, Amaro Nonino, Zucca Robarbaro, Pio Cesar, Dos Dues

M’tucci’s Bar Roma

Giardino di Polenta - Cold Smoked Balsamic Glazed Portobello Mushroom, Rosemary Polenta, Sautéed Red Onions & Red Peppers, Grilled Asparagus $19

Bluenose Sea Bass - Garlic Whipped Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $35

Weekend Cocktail

Spa Water - Prairie Cucumber Vodka, Muddled Cucumber & Fresh Mint, Fresh Lime Juice, Simple Syrup, Grapefruit Bitters

Live Music for March & April

M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm 

4/2 Lani Nash

4/5 Shane Wallin 

4/9 Marisa Lynch

4/12 Nathan Fox

4/16 Shane Wallin 

4/19 RJ Perez 

4/23 Nathan Fox

4/26 Shane Wallin

4/30 Jacob Chavez

M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30  

3/31 Alex Long

4/6 Justin Nuñez 

4/7 Nathan Fox

4/13 Shane Wallin 

4/14 RJ Perez 

4/20 Jacob Chavez

4/21 Lani Nash 

4/27 Justin Nuñez 

4/28 Melissa Rios 

M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30 

3/31 Matt Jones

4/6 RJ Perez 

4/7 Jacob Chavez

4/13 Javier Ortega 

4/14 Lani Nash

4/20 Oscar Butler 

4/21 Justin Nuñez 

4/27 Nathan Fox

4/28 Eryn Bent

Teddy Roe’s Bar

4/3 Tracey Whitney

4/6 Steph Sugar

4/10 Scott Hooker and Fam

4/17 Alex Murzyn (sax, piano and vocals)

4/24 Xandra

Thanks for reading. See you next Friday. Ciao!

M'tucci's Amaro Pairing Dinner

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To most of us who love Italian cuisine, an Italian meal is not complete without wine and maybe an espresso to finish. An Italian might suggest that you’ve omitted an important part of the meal - an Amaro. A few years ago, my knowledge of these wonderful bitter-sweet beverages didn’t go beyond Campari (which I drank with club soda and lemon) and Jagermeister (which I hate).

I have discovered that there is one thing universally loved by management, the chefs and the bartenders at M’tucci’s - and that is amari (plural of amaro, which means bitter in Italian). Because of their influences and a few recent trips to Italy, my spirits cabinet usually has 2-3 different amari.

Amanda Romero, the General Manager at M’tucci’s Bar Roma, says they are much more than just an aid to digestion.

“I love that each amaro has different flavors and layers, mixing between bitter, herbal & nutty. Although I have my favorite brands, I will always order an Amaro that I've never tried to see what flavor combinations it has to offer. All Amaro are different which means you can order one to match your mood! There are sweeter amaro, extra bitter amaro, earthy amaro, the list is endless. My favorite amaro has remained Cynar,” she said.

Spend some time at our bars, or at any bar that cares about the craft of cocktails, and you’ll notice the increasing number of amari on the shelf.

A centuries-old beverage, amari began as healing tonics or elixirs used for medicinal purposes. While there are an astounding number of styles and makers of amaro throughout Europe, nearly all of them begin with a neutral spirit or wine that is macerated with bitter barks, seeds, spices, flowers, vegetables, herbs and citrus peels, then balanced with sugar. Some of the bitter agents include gentian root, angelica root, wormwood and cinchona bark. You might find anise, cardoon, clove, rhubarb, cardamom, licorice and juniper among the herbal profiles. Some amari are barrel-aged for complexity. The recipes are all closely guarded secrets.

The flavor profiles of amari are definitely local. Amari made in the North rely more on the herbs and flowers available in the mountains, while Southern amari might use more citrus peels.

Humans are born with an aversion to bitter flavors and many of us (Americans) have more interest in the flavors: sweet, sour and salty - even umami. So, a little palate education is necessary to appreciate bitter flavors, and we are acquiring that appreciation by drinking IPAs, cocktails with tonic water, and even coffee and tea. Italians embrace bitter foods early in their lives (greens, chocolate, espresso) and consequently have a long history with bitter flavors and especially with amari.

To an Italian a liqueur is an amari if it is consumed after dinner, which would leave Aperol, Campari and many vermouths off of the list. Is a vermouth an amaro? Technically it’s not, but you would have to consider them bitter cousins, vermouth is usually the lower alcohol cousin. Vermouths fall into the category of aperitvo (before dinner), not digestivo.

M’tucci’s Zero Proof Cocktails

Do you want a tasty cocktail without the alcohol? Then we have some specials for you at all locations beginning next Wednesday.

SPICE OF LIFE MARTINI

Ritual Tequila Alternative, Lyres Triple Sec, Liquid Alchemist Tamarindo Syrup, Fresh Lime Juice, Simple Syrup, Tajin Salt Rim

ELDER & WISER

Seedlip Grove 42, Liquid Alchemist Passion Fruit Syrup, Fresh Mint, Muddled Lemon, Simple Syrup, Elderflower Fever-Tree Tonic

AFICIONADA

House Smoked Ritual Tequila Alternative, Seedlip Garden, Lyres Triple Sec, Fee Brothers Grapefruit Bitters, Agave Syrup, Fresh Lime Juice, Orange Zest, Half Salt Rim

aficianada, Spice of life and Elder & Wiser

Weekend Specials

M’tucci’s Italian

Ravioli - Pesto Ricotta Fill - Lobster, Shrimp, Roasted Cherry Tomatoes, Turnip Greens, Vodka Sauce, Pesto Bread Crumbs $27

Hand Cut 14 oz Ribeye - Hand Cut Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $49

Pan-Seared Grouper - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $35

Braise - 14 oz Beef Short Rib - Blueberry Shrub Braise - Gnocchi, Wild Mushroom, Caramelized Onions, Beef Brodo $31

Weekend Cocktail -

Crème Brûlée Martini - Absolut Citron, Frangelico, Half & Half, Vanilla Syrup, Chocolate Bitters


M’tucci’s Moderno

14 oz NY Strip - Salt Water Potatoes, Grilled Asparagus, Salsa Verde $36

Pan-Seared Ruby Trout - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $24

Pasta Prestata - Chardonnay Cream Sauce - Pink Patagonia Shrimp, Baby Scallops, Whole Clams, Diced Salmon, Sundried Tomatoes, Cream Sauce, Linguine Pasta $24

Weekend Cocktail

Estremamente Rosa - Pink Whitney Vodka, Sandia Watermelon Cider, Apple Blossom Bitters, Grapefruit Juice, Pineapple Juice, Simple Syrup

M’tucci’s Twenty-Five

12 oz Veal Porterhouse - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry Bone Marrow Butter $36

Pan-Seared Ono - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $36

Special Seafood Gnocchi - Homemade Pan Seared Gnocchi - Patagonia Pink Shrimp, Chopped Wild Clams, Roasted Sweet Corn, Green Bell Peppers, Wine Cream Sauce $24

Cicchetti Special

Duck Pâté - Agave Braised Apples, Pickles, Red Onions, Arugula, Herb Crostini, Smoked Shrub Jam

Weekend Cocktail

Basil Smash - Aviation Gin, Passion Fruit Syrup, Muddled Basil, Citrus


M’tucci’s Bar Roma

Garlic Sausage & White Clam Pizza - Linguica, Pink Patagonia Shrimp, Marinated Peppers, Calabrian Chili, Aged Mozzarella, ‘NDuja Butter, Fresh Herbs $16

Pan-Seared Grouper - Garlic Whipped Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $35

Weekend Cocktail

La Mariposa - Red River Gin, Montenegro, Creme De Cassis, Lemon Juice, Simple Syrup

Live Music for March

M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm

3/5 Oscar Butler

3/8 Shane Wallin 

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 

3/3 Lani Nash 

3/9 RJ Perez 

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 

3/3 Alex Long

3/9 Shane Wallin 

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!

Italian Wine's Path to Excellence

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In the years after the end of WWII, Italy was rebuilding and the wine industry was no exception. In the 50s and 60s, Italian wine suffered from few rules and wine makers more concerned with quantity, rather than quality.

Inspired by the French wine regulatory system which that country created in the 1930s, the Italian government created the Denominazione di Origine Controllata (DOC) in 1963.

When DOC appears on the label, the wine comes from a narrowly defined area and with very specific requirements such as: permissible grape varieties, maximum yield per hectare, and aging requirements.

Eventually, four classifications were created. The highest has the most stringent production rules: Denominazione di Origine Controllata e Garantita (DOCG), followed by DOC, then Indicazione Geografica Tipica (IGT), which are given to wines produced in specific areas. The broadest and lowest classification is Vino da Tavola.

Classifications and protection of food products, such as olive oil and cheese, were put in place in 1996. We will cover the Denominazione di Origine Protetta (DOP) and which products are given DOP status and protection in a future La Gazzetta.

The DOCG classification has more regulations to follow, including type of grapes, maximum yields, minimum alcohol and acid levels and regimented aging requirements. A local consortium of growers decides what characteristics a specific wine must have.

However, there are highly prized (and priced) wines that have the IGT designation but not the DOC or DOCG designation. Most notably are the growers in the area around Bolgheri in Western Tuscany.

Some of the top producers in the area, notably Angelo Gaja (who originally had vineyards in the Piedmont making Barolo and Barbaresco) and Piero Antinori, resolved to make wines of distinction and rebelled against the rigid Chianti standards of 70-80% Sangiovese and created what became known as Super Tuscans. These wines blended Sangiovese with Cabernet and/or Merlot according to the wine maker’s tastes and were not eligible for the Chianti designation. However, their quality caught on with wine writers and critics, and soon became wildly popular with wine lovers - at least those who could afford the prices these special wines commanded.

Antinori created Tignanello, the most well-known and one of the most expensive wines from Tuscany. I shared a bottle with friends in Italy a few years ago and it was sublime (I’ll leave the snooty wine adjectives to wine writers).

While it’s easy to recognize the DOCG and the DOC wines by the band around the neck of the bottle, IGT wines usually have the full name somewhere on the front or back label. Look for all classifications at all M’tucci’s locations.

Five Course Cocktail Pairing Dinner - Thursday, February 9 @ 6:30 @ M’tucci’s Italian

Book and Prepay Online by clicking here.

Valentine’s Day Menus

Every location will have a special Valentine’s Day Dessert created by Chef Brianna and M’tucci’s Pastry Palace

Cherry Shortcake Entremet: Cherry Morello Mousse, Vanilla Cake, Cherry Compote, Vanilla Cherry Shortcake Crumble, Velvet Cocoa Cookie, Limoncello Cherries

M’tucci’s Moderno

6 oz. Filet, Herb Roasted Carrots, Port Beurre Rouge, Roasted Purple Potatoes    

Lemon Pistachio Crusted Ruby Trout, Warm Orzo Salad, Spinach, Sun Dried Tomatoes, Garlic Tarragon Bearnaise 

Pan Seared MonkFish, Roasted Artichoke, Garlic Sauteed Broccolini, Mashed Potatoes, Lemon Caper Butter Sauce, Smoked Prosciutto Powder

24 oz Porterhouse, Salsa Verde, Crispy Salt Water Potatoes, Garlic Sauteed Broccolini

Lobster Ravioli, Shrimp, Bay Scallops, Lobster Cream Sauce

M’tucci’s Twenty-Five

Pan Seared Chilean Sea Bass, Garlic Whipped Mashed Potatoes, Grilled Broccolini, Seared Artichoke Hearts, Lemon Caper Butter Sauce

Ahi Tuna & Scallop, Fresh Mango, Braised Heirloom Carrots, Roasted Turnips, Saffron White Balsamic Reduction

Fried Oysters- Nduja Aioli, Fresh Orange, Marinated Fennel, Spring Mix

Bison Short ribs, Braised Root Vegetables, Smoked Tomato Mostarda,Sauteed Spinach, Roasted Fennel Farrotto

Brodetto (Cioppino), Clams, Mussels, Shrimp, White Wine Tomato Brodo. Served With M’tucci’s garlic bread


M’tucci’s Bar Roma

We will have a Prix Fixe menu for couples, in addition to our regular menu. The meal begins with a Strawberry Spritz, then a choice of one of the three appetizers, and one of the three entrees, and finally share the dessert. Each couple has a choice of a bottle of M’tucci’s Private Label Wine.

Appetizers

Pesce Fresco: California Halibut, EVOO, Microgreens, Citrus Reduction, Passion Fruit Pearls. 

Charcuterie: 2 Year Prosciutto, Double Cream Brie, Onion Mostarda, M’tucci’s Sourdough Bread. 

Insalata d’arte: Shredded Purple Kale, M’tucci’s Vinaigrette, Pecorino Romano, Garlic Butter Toasted Bread Crumbs. 

Entrees 

Ravioli di Mare: Butter Poached Sugar Snap Peas, Slipper Lobster, Pink Patagonian Shrimp, 5 Cheese Ravioli, Pancetta and Lobster Brodo, Shaved Parmsaean, Microgreens. 

Osso Buco Bianco: Milk Braised Pork Shank, Rosemary Polenta, Braised Greens, Parsley Glass, Cacio Di Roma. 

Melanzana Ragu: Cold Smoked and Roasted Eggplant Ragu, Roasted Tomatoes, Caramelized Onions, Red Wine, M’tucci’s Rigatoni, Fresh Herbs, Pecorino. 

Dessert: Vanilla Vodka Mousse, Morello Cherry Compote, Chocolate Glaze, Dark Chocolate Brownie, Pine Nuts, Caramelized Rice Puffs.

Explora Science of Wine

M'tucci's will be at Science of Wine at Explora in February! Join us for charcuterie bites at this 21+ only event complete with tastings, cash bars, hands-on wine-themed activities, and all of Explora at your fingertips! Tickets are pre-sale only and can be purchased at:

explora.us/programs/adult-night.

Weekend Specials

M’tucci’s Italian

Ravioli - Calabrian Chile/Ricotta filled Ravioli, Sautéed Pink Shrimp, Cockle Clams, Asparagus, Capers, Lemon Cream Sauce, Pecorino & Fennel Sprouts $27

24 oz. Hand Cut T-Bone: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $39

Pan-Seared Mahi Mahi - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $31

Braise - Rosemary Pineapple Braised Sackett Farm Pork Belly: Creamy Risotto, Carrots, Green Peas, Red Pepper Pineapple Relish $29

Weekend Cocktail -

Jalisco Fuego - Exotico Tequila, Fresh Lime Juice, Muddled Cucumber, Hot Honey Syrup


M’tucci’s Moderno

14 oz. Ribeye - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $39

Pan-Seared Corvina Sea Bass - Roasted Artichoke, Braised Escarole, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $29

Entree Special: Balsamic Glazed Pan Seared Chicken, Fresh Linguine Pasta Tossed with Sun Dried Tomato, Spinach, Broccolini, Butter and Garlic $21

Weekend Cocktail

The Stuff - Slow and Low coffee liqueur, Hazelnut and Peanut Butter Liqueur, half & half, vanilla syrup, Oreo cookie rim . $8

M’tucci’s Twenty-Five

9 oz. Black Angus Picanha - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $32

Pan-Seared Sea Scallops - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $42

Pan-Seared Lamb Loin Chops: Haricot Vert, Wild Mushrooms, Caramelized Onions, Porcini Risotto, Truffle Butter $42

Weekend Cocktail

Key Lime Pie - Absolut Vanilla vodka, Liquid Alchemist Coconut, Fresh Lime Juice, Pineapple Juice, Half & Half, Graham Cracker Rim


M’tucci’s Bar Roma

Whiskey & Apple Wood Smoked Elk Chops: Rosemary Risotto with Shrub Fruit and Red Beet Puree, Grilled Asparagus, Apricot Mostarda $39

Pan-Seared California Halibut - Garlic Whipped Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $37

Weekend Cocktail

Purple Maize - El Tesoro Tequila, Dos Hombres Mezcal, Nixta Corn Licor, Cassis del Dijon, Fresh Lemon Juice, Simple Syrup

Live Music for January & February

M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm

1/29 Xandra

2/1 Alex Maryol

2/5 Gilbert Uribe

2/8 Nathan Fox

2/12 RJ Perez

2/15 Shane Wallin

2/19 Lani Nash

2/22 Eryn Bent

2/26 Shane Wallin

M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30

1/27 Lani Nash

2/2 Eryn Bent

2/3 Gilbert Uribe

2/9 Alex Maryol

2/10 Lani Nash

2/16 RJ Perez

2/17 Matt Jones

2/23 Shane Wallin

2/24 Justin Nuñez 

M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30

1/27 John Martinez

2/2 Lani Nash

2/3 RJ Perez 

2/9 Shane Wallin 

2/10 Justin Nuñez

2/16 Matt Jones

2/17 Eryn Bent

2/23 Alex Maryol

2/24 Javier Ortega 

Thanks for reading. See you next Friday. Ciao!

Bar Roma's First Wine Dinner

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Our multi-course Pairing Dinners are an opportunity to discover new beverage and food combinations. The dinners challenge the chefs to create new dishes, which results in a fun evening of great food, drink and conversation. Chefs and Managers will introduce each course and explain the creative process and their inspirations for each pairing.

M’tucci’s Bar Roma will host its first Pairing Dinner on January 12, which will feature five Italian wines and five new plates.

The process begins with, in this case, choosing the wines. Then the managers and chefs conduct a tasting and discuss what would pair well with each glass.

As an aperitif, the Spritz is very popular throughout Italy. However, in Emilia-Romagna, Lambrusco is the aperitif of choice. While Franciacorta is the more popular sparkling wine in Lombardy, our first wine is from Mantova in Lombardy.

General Manager/Partner, Amanda Cronin shares her tasting notes for the five wines chosen for the dinner.

Molo 8 Lambrusco -“This semi-sparkling wine is an incredible first wine for this dinner. The 100% Lambrusco reminds me of the bright, fruity aperitifs of Italy. The frizzante style (slightly effervescent)) balances with a wonderful dark cherry finish - perfectly balanced for the Olive Oil Tart with Jamon Iberico. I feel like there will be a lot of new Lambrusco lovers after attending this wine dinner.”

2021 Terlato Pinot Grigio - Terlato is a name synonymous with Pinot Grigio, since Tony Terlato imported the first quality Pinot Grigio to the U.S. in 1979. His son, Bill, acquired vineyards in the top growing area in Friuli Venezia Giulia and continues to produce high quality Pinot Grigio.

“The Terlato Family delivers highly rated Pinot Grigio from the Friuli Colli Orientali DOC region of Italy. I thought I had tried Pinot Grigio before, but now I realize what they are supposed to taste like. The bright flavors carried a bigger body than most Pinot Grigio I have tried, but had incredible acid and structure to balance it out.”

2019 Prunotto Barbera d’ Asti Fiulot - Prunotto Vineyards in Asti had their first harvest in 1905 and is now operated by the world famous Antinori family. That should tell you that this wine will be very good.

“Right away we all fell in love with the Barbera when we were tasting potential wines for this dinner. The balanced acidity of this wine seemed like a perfect pick in a pairing dinner and the silky tannins were an excellent finish to my wine loving palate.”

2020 Macarini Nebbiolo Langhe Lasarin - The Marcarini family has been producing top Barolos and Nebbiolos in the Piedmont for six generations, primarily in the Langhe. For a closer look, book a stay at their Agriturismo and take a deep dive into the wines of this region.

“I have always been a fan of Nebbiolo (or what I like to call, the baby Barolo). This wine has incredible leathery notes and bright acidity with a present but not overpowering raspberry tannin to pair deliciously with lamb ribs.”

2019 Saracco Moscato d’Asti - Produced in the heart of Moscato d’Asti in the Piedmont since the early 1900s, the Saracco family put quality Moscato on the map. Paolo is the third generation to produce this wine which balances traditional methods and modern techniques.

“During the tasting, we had a few potential options as the dessert course, but the second we all tried the Saracco d'Asti, we knew it had to be our final course wine. I think all wine lovers have had a stereotypical Moscato, but this Moscato is nothing like that. It is like freshly sliced and roasted pear with fine bubbles that will leave you grinning from ear to ear.”

M’tucci’s is a supporter of UNM Athletics

Take part in the “Shake your Tucci” DAnce contest at the next lobos game!

Weekend Specials

M’tucci’s Italian

Ravioli - Speck/Thyme/Ricotta filled Ravioli, Shrimp, Brussel Sprouts, Sun-Dried Tomatoes, Capers, Lemon Cream Sauce, Fennel Sprouts, Pecorino $27

14 oz. Ribeye: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $43

Pan-Seared Mahi Mahi - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $31

Braise - Pomegranate Red Wine Braised New Zealand Lamb - Gorgonzola Creamy Polenta, Sautéed Spinach, Braising Sauce of Mint & Pomegranate $29

Weekend Cocktail

El Tesorosso - El Tesoro Reposado Tequila, Lime Juice, Simple Syrup, M’tucci’s Rosso Float


M’tucci’s Moderno

14 oz. NY Strip - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $36

Pan-Seared Mahi Mahi - Roasted Artichoke, Braised Escarole, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $31

Lobster & Shrimp Pasta - Grape Tomatoes, Lobster Sauce & House Made Linguine $29

Iberico Charcuterie Board - Pata Negra Jamon Iberico, Triple Cream Brie, Seared Artichoke Hearts, Caramelized Onion Mostarda $15

Weekend Cocktail

Hot Buttered Rum - Vara Añejo Rum, Allspice Dram, Liquid Alchemist Ginger, House Made Butter Mix


M’tucci’s Twenty-Five

14 oz. NY Strip - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $36

Pan-Seared Ruby Trout - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $27

Grilled New Zealand Lamb Chops - 2 6 oz. Chops, Sweet Potato Mash, Sautéed Spinach, Balsamic Redution

Weekend Cocktail

Wake Up in Italy - Bailey’s Irish Cream, Frangelico, Giffard Cacao, Lavazza Coffee, Whipped Cream


M’tucci’s Bar Roma

Cold Smoked New Zealand Lamb Chops - Tri-Colored Camp Fire Potato Hash, Braised Greens, Roasted Green Apple & Mint Chutney $33

Pan-Seared Swordfish - Garlic Whipped Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $33

Weekend Cocktail

Now You See me - Espolon Tequila, Grande Absinthe, Pineapple Juice, Lime Juice, Simple Syrup

Live Music for January

M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm

1/8 Matt Jones

1/11 Alex Long

1/15 Javier Ortega

1/18 Jason Seel

1/22 Abby Deeter

1/25 Rob Martinez

1/29 Xandra

M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30

1/6 John Martinez

1/12 Amy Faithe

1/13 Gilbert Uribe

1/19 RJ Perez

1/20 Javier Ortega

1/26 Amy Faithe

1/27 Lani Nash

M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30

1/6 Lani Nash

1/12 John Martinez

1/13 RJ Perez

1/19 Oscar Butler

1/20 Matt Jones

1/26 Chessa Peak

1/27 John Martinez

Thanks for reading. See you next Friday. Ciao!


"New" Italian Wines

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A night of Italian wines you’ve probably never tasted will be featured with the next Five-Course Pairing Dinner at M’tucci’s Italian on Thursday, November 17.

Chef’s Shawn and Cory sat down with local distributor who imports wine from small producers. One of the wines that is popular on the East Coast is Orange Wine. It is made from white wine grapes (rosé is made from dark-skinned grapes) that is crushed and left in contact with the skins for several days.

They have chosen wines from throughout Italy, Puglia, Veneto and Piedmont for this wine dinner. The menu will be added to this space and to Facebook soon.

Here are some notes about the wines from the importer, Portovino:

Our first course will begin with Flora Prosecco. Col di Luna is a Prosecco producer at the foot of the Dolomites, in the Vittorio Veneto area of the Prosecco growing area, and they have a long family tradition of producing a zingy Brut Prosecco. Pairs well with all kinds of dishes, from aperitivo foods and light meals, to crudo and sushi.

Two wines from the small, boutique vintner, Sfera, will go with the next two courses.

Sfera is a natural wine project that collaborates with small organically certified wineries throughout Italy– from the Alps to the Mediterranean– to bottle distinctive wines in small batches. In the spirit of full transparency, each vineyard is represented on the always changing back label. Macerato is a clean and structured, textbook example of orange wine, with moderate acidity and medium body. Verdeca grapes are harvested in mid-September, and then see 14 days of skin contact in stainless steel vats. Notes of sandalwood and spice dance with citrus peel and saline minerality.

Sfera’s at once terroir-driven, but also an interesting take on liters, and bottling wine in general. As Sfera says on their quirky site: Cosmic Verve in a Grounded Italian Liter…From the Alps to the Mediterranean.  Sfera collaborates with multiple small certified-organic farmers to bottle liters in limited runs, and are keen to give the producer credit by clearly putting the winery’s name and providence on the back label.

This all means that the producers change, but front labels don’t. Another constant is that the wines are naturally made, and fall into certain guidelines that are lab tested before and after bottling. It’s a win-win, small certified organic producers get to do a fun liter project, and we get to explore Italy. 

While working in Africa for National Geographic in 1999, I met an Italian photographer who invited me to visit his home in the Piedmont. The hill town of Avolasca is surrounded by farms and vineyards in the valley called Colli Tortonesi. The wines were memorable, particularly the Barbera.

From Portovino: “Walter Massa is the real deal: a contadino (farmer) with deep family roots in his native Colli Tortonesi who’s usually plowing his vineyards or buzzing around his cellar when someone arrives for a visit. He’ll then stop to spend hours pouring wines for, and talking with the continual waves of journalists, sommeliers, importers, buyers, and just plain fans who make their way to his village of Monleale in the southeast corner of Piemonte. Massa is universally known as the Maestro di Timorasso — he rescued it from obscurity and near-extinction and now leads a mini-renaissance of the variety in the Colli Tortonesi. But he also produces amazing and distinctive reds (and the occasional rosato) from the local varieties Barbera, Croatina, Freisa, and Nebbiolo. Besides being one of Italy’s truly great producers, he’s a stellar example of what the Italians call a personaggio — a real personality. This is his all cement Barbera that is a fun and funky daily drinker, and a great introduction into the reds of Vigneti Massa. People from all over Italy come to fill up their glass jugs (damigiana) from his cavernous cement tanks he has in his cellar.

Expanded Food Menu at Teddy Roe’s Bar

Make a Reservation by Clicking Here

Weekend Specials

M’tucci’s Italian

Ravioli - Portobello & Ricotta filling, Beef Tips, Turnip Greens, Caramelized Onions, Brodo Cream Sauce, Pecorino, Micro Greens $27

14 oz Ribeye: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $39

Pan-Seared Swordfish - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $33

Braise - Confit Octopus - Roasted Red Onion, Roasted Butternut Squash, Creamy Sage Risotto, Arugula, Micro Greens $25

Weekend Cocktail

Hungover You - Sazarac Rye, 6pm Montanaro, Fresh Lemon Juice, Simple Syrup, Orange Bitters


M’tucci’s Moderno

14 oz. Ribeye - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $39

Pan-Seared Icelandic Cod - Roasted Artichoke, Braised Escarole, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $28

Shrimp Diavolo - Pink Patagonia Shrimp, Caramelized Onion, Pepper Flakes, Capers, Green Chile, Garlic, Marinara Sauce, House Made Spaghetti $21

Weekend Cocktail

O Canada - Knob Creek Rye, Maple Syrup, Chocolate Bitters


M’tucci’s Twenty-Five

14 oz. Ribeye - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $39

Pan-Seared Artic Char - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $33

6 oz. Sackett Farms Pork Belly Risotto - Crispy Pork Belly, Creamy Risotto, Sugar Snap Peas, Roasted Fennel, Sun-Dried Tomatoes, Blackberry Lemon Beurre Blanc Sauce $24

Weekend Cocktail

Fall Into Spice - Spiced Rum, Strega Liquore, Ginger Beer, Liquid Alchemist Apple Spice


M’tucci’s Bar Roma

Pan-Seared Ruby Trout - Garlic Whipped Mashed Potatoes, Braised Arugula, Garlic, Pan-Seared Artichoke Hearts, Lemon Caper Butter Sauce $27

Sea Scallops - Rosemary & Vanilla-Brined Sea Scallops, Roasted Golden Beat and Italian White Bean Succotash, Citrus Grilled Escarole, Tomato & Crab Beurre Blanc, Fresh Herbs and Cracked Pepper $43

Weekend Cocktail

The Takeoff - Absolut Grapefruit Vodka, Aperol, Strega Liquore, Fresh Lemon Juice, Simple Syrup

Live Music for October & November

M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm

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

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

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!

We Love Whiskey

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As with many foods and beverages that we love, the earliest record of distillation of alcohol was in Italy in the 13th century, where the product was used in monasteries for medicinal purposes. The art of distillation spread to Europe, Ireland and Scotland in the 15th century.

George Washington had a distillery at Mount Vernon and whiskey was used as currency during the Revolutionary War. The term “moonshine” was coined in 18th century Scotland when an excise tax on Scotch whisky forced distillers to work at night to avoid the tax man.

In the U.S., bourbon must be distilled from no less than 51% corn and rye whiskey must be at least 51% rye. Tennessee whiskey must be filtered through sugar maple charcoal before aging. Aging only occurs in wooden casks - not in the bottle. Bourbon must be aged in new charred barrels. There is no aging requirement, however bourbon and rye aged more than two years will have “Straight” on the label.

Elijah Craig, a Kentucky Baptist minister and distiller, is credited with inventing bourbon and being the first to age it in charred wooden barrels. Read on to see the Elijah Craig specials for the week at M’tucci’s Italian.

This leads to the Whiskey Pairing Dinner at M’tucci’s Moderno on Thursday, October 20. The menu is below. In order to create a Five-Course dinner with unique dishes and cocktails, our talented chefs, Cory Gray, Shawn Cronin and Jorge Monterossa sat down with GM Robin Dibble for an intense tasting and planning session.

Some of the labels for the Whiskey Pairing Dinner at M’tucci’s Moderno on October 20.

“It's no secret that we are all whiskey enthusiasts, so this is a dinner we have been wanting to do for a while. Cocktail dinners are always fun because it takes a lot more collaboration within our team to create a drink (possibly try a sip) and fine tune it and the food to work together,” said Shawn Cronin, Partner/Company Chef.

“We started by tasting the cocktails before creating the menu. Robin, Shawn, Jorge and myself collaborated on the dishes. We tossed around ideas and fed off of each other to create each dish. We are incorporating a lot of menu ideas and concepts into this menu from the Pulpo dish to the Seared Lamb and the Amaro-Glazed Guanciale. Jorge is really growing as a chef - in monumental strides,” said Chef/Partner Cory Gray

“This is the first time we’re technically doing an Amuse at the beginning of the dinner. A “bonus course” if you will, which is meant to get the appetite excited and give your tastebuds a ‘heads up’,” said Robin Dibble, General Manager/Operating Partner at M’tucci’s Moderno.

”The first cocktail, the Tree Fort, is not meant to punch you in the face. Honestly, none of these drinks are meant to do this, but some are much more robust than others. The Tree Fort isn’t glamorous, but it’s familiar and is meant to be refreshing and easy to drink. Think of a unique twist on a whiskey and coke, Bourbon takes a supporting role alongside the citrus oil and smooth round cola notes. Fernet is also added to bring some bitter herbal notes to balance the sweetness and calm the stomach.

The flatbread on the first course is also intended to get the digestive juices flowing. The Amuse has some very familiar/appetite-inducing flavors. Bacon, onion jam, sourdough - ‘delicious’.

As the menu moves through each course, the focus is rooted in the excitement for the holiday season ahead. As we count down the last 3 months of the year, we all start to get a little sentimental. For this reason we chose to use some unique, yet sentimental, ingredients to prepare comfort food inspired dishes. We want to enjoy some familiar, yet elevated dishes. For example, Lamb is often traditionally saved for holidays and special occasions. “Pulpo” is also a specialty near and dear to us at M’tucci’s. Octopus is a protein which is often prepared for celebratory meals, and deserves the upmost respect and appreciation during its preparation.

Every cocktail we have prepared for this dinner includes barrel-aged spirits as a main ingredient. Bourbon, Scotch, and Rye, are all utilized for their rich and warm flavor profiles. While most of these spirits are generally very big and bold on their own, our goal was to temper and support those big flavors and use them to then support and enhance each dish. Bourbon and Rye can be fairly intense. The have the ability to “take over” a palate. Our goal is to celebrate bourbon and barrel aging while also acknowledging each spirits ability to play a supporting role, rather than be the loud and dominant star of the show.

This dinner is going to be delicious and a lot of fun! We’re all very excited to get the holidays started a little early ,” he said.

Two New Whiskey Specials at M’tucci’s Italian

Every week, a Whiskey flight featuring three different spirits, will be available. There will also be three unique Old Fashioned cocktails from which to choose. The whiskey flights will change each Thursday. This week we are featuring the Small Batch Kentucky Straight Bourbon Whiskey, the Toasted Barrel Kentucky Straight Bourbon and the new Straight Rye Whiskey from Elijah Craig.

Old Fashioned

Smooth Ambler with Old Forrester 1920 - $10

Diplomatico Rum Old Fashioned - $11

Michters American Old Fashioned - $12

Weekend Specials

M’tucci’s Italian

Ravioli - Roasted Olives & Ricotta filling, Spicy Capicola, Butternut Squash, Caramelized Onions, Sun-Dried Tomatoes, Spinach, Gorgonzola Thyme Cream Sauce, Pecorino, Micro Greens $25

14 oz Rib Eye: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $37

Pan-Seared Mahi Mahi - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $27

Braise - Pomegranate Red Wine Lamb over Red Beet Risotto, Brussel Sprouts, Mint, Pomegranate $27

Weekend Cocktail

Old Fashioned Choice -Choose one: Old Forrester 1920, Diplomatico Rum, Michters American Bourbon


M’tucci’s Moderno

14 oz. Ribeye - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $39

Pan-Seared Ruby Trout - Roasted Artichoke, Braised Escarole, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $27

Sackett Farms Pork Picatta - Arugula, Tomatoes, Capers, Feta Cheese, Spaghetti, Leon Butter Sauce $21

Weekend Cocktail

Whiskey Sour - Minor Case Rye, Lemon Juice Simple Syrup, Egg White


M’tucci’s Twenty-Five

Veal Porterhouse - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $36

Pan-Seared Ruby Trout - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $27

Lobster Linguine - Butter-Poached Lobster, Roasted Fennel, Grape TomatoesSugar Snap Peas, Lobster Cream Sauce $32

Weekend Cocktail

Black Cauldron- Jefferson’s Reserve Bourbon, Giffard Cassis Noir, Walnut Liqueur, Simple Syrup, Walnut Bitters & Smoke


M’tucci’s Bar Roma

Pan-Seared Ruby Trout - Garlic Whipped Mashed Potatoes, Braised Arugula, Garlic, Pan-Seared Artichoke Hearts, Lemon Caper Butter Sauce $27

Pasta D’Anatra - Confit Duck Thigh, Caramelized Onions, Fresh Herbs, Smoked Citrus & Mint Cream Sauce with House Made Spinach Pappardelle, topped with a Fried Egg, Fried Parsley and Maldon Sea Salt $26

Weekend Cocktail

Spice Spice Baby - St. George, Kahlúa, Simple Syrup, Half & Half, Cinnamon

Live Music for October & November

M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm


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

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

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!

Sangiovese and Chianti

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Lovers of Italian food and wine are familiar with Chianti, the wine, and Chianti, the region. Some of Italy’s best wines come from Chianti made with the Sangiovese grape. This wasn’t always true.

Back in the 1960s and ‘70s, Chianti was dismissed as plonk (British slang for cheap wine). iI was the cheap, insipid wine that came in straw flasks (fiascos in Italian) and was typically found in American pizza joints that had checkered tablecloths. The empty bottles often became candle holders.

During the years of the appropriately named fiasco, Chianti deserved its bad reputation. After WWII, many vintners had fled to the U.S., and the area suffered from a lack of talent and bad wine management (seeking higher yields instead of quality yields) for a couple of decades. The quality was considered so low that, for awhile, the government required that Chianti be blended with two white wine grapes, Malvasia and Trebbiano. Some vintners even imported large quantities of Sicilian red and illegally bottled it as Chianti.

Quality returned to the area in the 1970s with the implementation and enforcement of higher standards and techniques. A Chianti’s grapes have to be grown in a defined part of Tuscany, primarily around Florence and Siena, and include 70% Sangiovese grapes. That Chianti receives a DOC classification on the label (Denominazione di Origine Controllata). Chianti Classico is the higher level of classification and must be made with 80% Sangiovese, and requires a minimum of 24 months of maturation, most of that in oak barrels. Classico receives the DOCG classification on the label (Denominazione di Origine Controllata e Garantita). The bottles are also recognizable by the black rooster on a pink label (gallo nero) on the bottle neck.

Some of the top producers in the area, notably Angelo Gaja (who originally had vineyards in the Piedmont making Barolo and Barbaresco) and Piero Antinori, resolved to make wines of distinction and rebelled against the rigid Chianti standards of 70-80% Sangiovese and created what became known as Super Tuscans. These wines blended Sangiovese with Cabernet and/or Merlot according to the wine maker’s tastes and were not eligible for the Chianti designation. However, their quality caught on with wine writers and critics, and soon became wildly popular with wine lovers - at least those who could afford the prices these special wines commanded. Antinori created Tignanello, the most well-known and one of the most expensive. I shared a bottle with friends in Italy a few years ago and it was sublime (I’ll leave the snooty wine adjectives to wine writers).

Despite the success of the Super Tuscans, Sangiovese is synonymous with Chianti, where quality Classico and Riserva are still wildly popular.

Italian immigrants brought the vines to California in the late 1800s, where they probably were first planted by the Seghesio family in Napa. Sangiovese can be a difficult grape, flourishing in the limestone soil of Tuscany, but not always doing well with hot climates in other locations.

It does well in the foothills of the Sierras in Amador and Calaveras County in California and in the valleys of Washington, notably Columbia and Walla Walla. American Sangiovese has a slightly different characteristic than the Italian varietal. Flavors from California or Washington Sangiovese show spicy and tart cherry, red current and anise.

The new M’tucci’s Sangiovese is from the Columbia Valley in Washington. It and the new M’tucci’s Bianco (80% Sauvignon Blanc and 20% Gruner Veltliner) will be available in all locations in the next week or so.

“I think it’s a really nice offering. We had a lot of great results with the Montepulciano, but unfortunately that won’t be available much longer, due to some pretty small harvests the last couple years. We wanted to continue down the path of Italian varietals and felt like this Sangiovese was very expressive, like the Montepulciano. It's a really, really nice food wine that I think will pair very well with a large part of our menus at all locations,” said M’tucci’s President John Haas.

Local winemaker Sean Sheehan took part in the tasting of the Sangiovese and the blending of he Bianco with John and Austin and made the following tasting notes:

Bianco: Ripe Guava, Grapefruit, mineral, and lemon mingle with notes of lime zest on both the nose and palate.

Sangiovese: The nose of our Sangiovese is packed with notes of dried red cherry and violets. On the palate it expands to include deeper black cherry notes, as well as a subtle earthiness, and long refined tannins.

Five Course Pairing Dinner with Ex Novo Brewing & M’tucci’s Twenty-Five

Thursday, September 15 @ 6:30

Menu will be posted on M’tucci’s Twenty-Five Facebook page next week. The dinner will feature The Most Interesting Lager in the World, Perle Haggard, Phantaztic Hazy IPA., wet hopped Mass Ascension IPA, Puff Puff Passion (a Passionfruit Sour) and Sons of Scotland Scotch Ale.

Experience the ambiance and superb cocktails at Teddy Roe’s Bar

Reservations Required - Click here to make one.

Weekend Specials

M’tucci’s Italian

Ravioli - Shrimp & Lobster Ravioli: Crawfish/Ricotta filling, Shrimp, Lobster, Asparagus, Heirloom Tomatoes, Vodka Sauce with Pesto Breadcrumbs and Lemon Zest $29

14 oz Ribeye: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $37

Pan-Seared California White Sea Bass: Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $33

Braise - Sackett Farms Pork Shank Braised in Red Wine, Salt Water Potatoes, Roasted Red Pepper, Caramelized Onions and Spinach $31

Weekend Cocktail

Ginger Swirl - Novo Fogo Cachaca, Intense Ginger, Fresh Lemon, Simple Syrup, Muddled Fresh Ginger


M’tucci’s Moderno

14 oz. Ribeye - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $39

Pan-Seared Norwegian Sea Trout- Roasted Artichoke, Braised Escarole, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $29

Tortellini Francesa - Mushrooms, Roasted Carrots, Caramelized Onions, Roasted Garlic Demi Glace $19

Weekend Cocktail

Cappeletti Margarita - Deleon Tequila, Cappeletti, Fresh Lime Juice, Simple Syrup


M’tucci’s Twenty-Five

24 oz. Hand-Cut Porterhouse - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $41

Pan-Seared Mahi Mahi - Garlic Whipped Potatoes, Sautéed Arugula, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $26

Spicy Scallops - Blackened Baby Scallops, Roasted Artichokes, Caramelized Onion, Marinated Tomatoes, Capellini Pasta with Pesto Breadcrumbs $20

Weekend Cocktail

Bomb Bye Sour- Bramble Bombay Gin, Creme de Cassis, Fresh Lemon Juice, Honey and Egg White


M’tucci’s Bar Roma

Pan-Seared Monkfish - Garlic Whipped Mashed Potatoes, Braised Arugula, Garlic, Pan-Seared Artichoke Hearts, Lemon Caper Butter Sauce $31

Five Cheese Ravioli - Mushrooms, Caramelized Onions, Seared Beef Tips, Porcini Brodo with Fresh Herbs $25

12 oz Bone-In Veal Chop - Creamy Risotto, Fresh Mushroom Herb Sauce $37

Weekend Cocktail

Sticky Situation - Gosling Rum, Whistlepig Maple Syrup, Peychaud Bitters

Live Music for September

M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm


9/4 Rob Martinez

9/7 Shane Wallin

9/11 Shane Wallin

9/14 Sloan Armitage

9/18 Amy Faithe

9/21 Chessa Peak

9/25 John Martinez

M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30


9/2 Jacob Chavez

9/8 Paul Hunton

9/9 Alex Maryol

9/15 Melissa Rios

9/16 RJ Perez

9/22 Amy Faithe

9/23 Lani Nash

9/29 Chessa Peak

9/30 Jacob Chavez

M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30

9/2 Chessa Peak

9/8 John Martinez

9/9 Russel Ash

9/15 Shane Wallin

9/16 Cali Shaw

9/22 Melissa Rios

9/23 Alex Maryol

9/29 Austin Van

9/30 Paul Hunton

Thanks for reading. See you next Friday. Ciao!

Great Bars

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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!

Summer Cocktails at M'tucci's

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While it is still May, it feels like summer and we all want a cold refreshing beverage to beat the heat. The season calls for something light and thirst-quenching. Even if your cold beverages are limited to beer, chances are you are avoiding stouts and porters for the summer and turning to lighter brews like a Gose, a Session IPA or a Kolsch.

It shouldn’t come as a surprise that the cocktail mentioned most often by the M'tucci's team is the cocktail synonymous with Italian summer beverages - the Aperol Spritz. Summer is also the perfect time for a M’tucci’s Shrub cocktail. Next time you consider a Gin & Tonic, change it up a bit and use a minimally-aged white rum (like Cruzan 3-year) instead of gin or use Fever Tree Elderflower Tonic.

Some of our servers, bartenders and managers have suggestions for your next cold adult beverage.

Here is the recipe for a family favorite, written in my late Mother’s handwriting. Since the juices have enough sugar in the concentrates, experiment with the added sugar. One half of a cup should be plenty. Your taste buds may want more bourbon than the recommended 12 oz portion. I recommend at least 16 oz. Mix it all together and put it in the freezer for a few hours. The alcohol keeps it from freezing solid and you end up with an adult slushy. Perfect for a hot summer day and the Memorial Day Weekend. Salute!

Mom’s Bourbon Slush

M’tucci’s Collecting for New Mexico Fire Victims

The are collection boxes at all M’tucci’s locations. Bring non-perishable goods and receive $5 off your meal. All items will be collected by The Food Depot and distributed to those displaced by the forest fires. Needs include:

Beef jerky

Bottled water of any amount

Gatorade

Individually wrapped, non-perishable snacks

Chapstick

Eyedrops

Socks

Sunblock

Hygiene products including but not limited to: baby wipes, Q-tips, women’s menstrual products, soap, toothpaste

Only four days of donations filled the back of this car at M’tucci’s Italian. You all are awesome!!!

M’tucci’s Bar Roma Patio is Open

Weather permitting, of course.

Weekend Specials

M’tucci’s Italian

Ravioli - Sweet Potato Ricotta Filling, House Bacon, Broccolini, Red Bell Pepper, Sage Cream Sauce $27

24 oz Hand Cut Porterhouse: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $41

Pan-Seared California Halibut: Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $33

Braise - Sackett Farms Pineapple Rosemary Shrub Pork Belly - Creamy Risotto with Spring Peas, Carrots, & Corn topped with Pineapple Roasted Red Bell PepperRelish $29

Weekend Cocktail

Red Chile Margarita - Arrogante Tequila, Fresh Lime Juice, House Made Red Chile


M’tucci’s Moderno

24 oz. T-Bone - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $39

Pan-Seared Asian Sea Bass - Roasted Artichoke, Sautéed Organic Arugula, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $28

Grilled Northern Italian Ribs - Roasted Corn with Jalapeño and Apple Slaw $21

Weekend Cocktail

Bramble On - Local Left Turn Gin, Muddled Blackberry & Mint, Fresh Lemon Juice, Demerara Sugar and Soda


M’tucci’s Twenty-Five

16 oz. Veal Porterhouse - Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $37

Pan-Seared California Halibut - Garlic Whipped Potatoes, Sautéed Arugula, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $32

Pesto all Genovese with Grilled Shrimp- House Made Pesto, Grilled Patagonia Pink Shrimp, Burrata, Basil Oil & Shaved Parmesan $19

Weekend Cocktail

Nutty Professor - Wild turkey, Amaretto, Black Walnut Bitters

Coming next Week: Details about the June Pairing Dinners at M’tucci’s

Live Music at M’tucci’s Twenty-Five and M’tucci’s Moderno

Thursdays @ 6:30 & Fridays @ 7:00

M’tucci’s Italian has soft cello or violin dinner music every Thursday night beginning at 6:00.

Next week’s La Gazzetta will have the music schedule for June, including Wednesdays and Sundays at M’tucci’s Bar Roma.

Thanks for reading. See you next Friday. Ciao!

Prosecco

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Warmer weather and outside dining mean that it’s time for prosecco - sparkling Italian sunshine in a glass. Compared to Champagne and to California’s well-known sparkling wines, prosecco is a relative newcomer to the U.S., becoming popular around 2000. I recall having a glass on my first trip to Venice in 1994, then returning home to find it unavailable in wine shops.

Prosecco has been made in the Northeast region of Italy since the 16th Century, predominantly from the glera grape. DOC and DOCG designations allow a 15% blending of other grapes including Chardonnay, Pinot Grigio or Pinot Noir. The valley surrounding the town of Prosecco was designated a UNESCO World Heritage site in 2019. The prosecco from the valleys of Valdobbiadene and Conegliano have received DOCG status, the highest status in the Italian wine world.

In addition to the attractive, crisp flavors of apple and peach, prosecco is popular because of the price. This is mostly due to the method of production. Instead of using the methode champenoise, when the second fermentation is in the bottle, prosecco uses the charmat method with the second fermentation taking place in large steel tanks. Consequently the wine is less expensive to produce.

Prosecco is an excellent aperitif and is used in a variety of popular cocktails, such as the Bellini (ideally made with fresh peach puree), Aperol Sprtiz, and (one of my favorites), the Negroni Sbagliato. The Negroni Sbagliato is a variation on the Americano (Campari, Sweet Vermouth and soda) substituting prosecco for the club soda. Try all three at all M’tucci’s locations.

M’tucci’s Sparkling wine is a collaboration between M’tucci’s and award-winning winemaker Gruet. The aim was to create a sparkling wine that was closer to a prosecco than the Champagne style for which Gruet is well-known. It’s terrific as an aperitif or in a summery Aperol Spritz.

At M’tucci’s Italian Arcy makes the classic French 75 with Gin, Fresh Lemon Juice and Ruffino Prosecco. Another great way to begin your meal!

M’tucci’s to Collect Food for NE New Mexico Fire Victims

Beginning Monday, May 23, all M’tucci’s location will have boxes for food donations for New Mexico fire victims. All collected items will be delivered to The Food Depot, who will handle the distribution. Here is what they request as the most needed items:

Beef jerky

Bottled water of any amount

Gatorade

individually wrapped, non-perishable snacks

Chapstick

Eyedrops

Socks

Sunblock

Hygiene products including but not limited to: baby wipes, Q-tips, women’s menstrual products, soap, toothpaste

Guests who donate can tell their server they've donated to receive $5.00 off their dining check. We hope this drive will only run two weeks, because we hope the need won’t extend beyond that. However, if the need is there we will extend our collections based on the wildfire situation throughout the state. So bring some stuff so we can fill multiple boxes!

Looking for a Career?

We are hiring for most positions at all locations. Are you ready for a career? We have a few management positions available. Join a company that believes in promoting from within, creating opportunities for our team members and offering a four-day work week for managers in the kitchen or front of the house.

Click here to read about team members who started as servers, bartenders or pizza makers and who are now managers and partners. You can complete a brief online application.

Chad, Michelle, General Manager Amanda, Audrey & Jessica are the FOH managers at M’tucci’s Bar Roma.

Taste of Nob Hill

As the newest members of the Nob Hill District, M’tucci’s Bar Roma will participate in the event held on Saturday (5/21) from Noon - 3:00 on Silver between Tulane and Amherst. We will feature Meatballs with marinara, Caprese Shooters and our famous Lemon Ricotta Cookies. Come out and experience the wide variety of what Nob Hill has to offer. Some of the other participants include: Chocolate Dude, Olo Dessert Studio, Soo Bak Seoul Bowl, Two Fools Tavern, Flying Star Cafe, Slice Parlor, Tractor Brewing Co., Ajiaco Colombian Bistro, Scalo, Lizard Tail Brewing, Little Bear Coffee Co., Cinnamon Sugar & Spice Café and Gather/3128 Social House. There will be live music as well. Entrance fee is $15 in advance or $20 at the gate, which gives you 15 tickets to redeem for food and drink. Get your tickets online by clicking here.

Weekend Specials

M’tucci’s Italian

Ravioli - Mushroom Ricotta Filling, Crispy Duck Prosciutto, Capers, Artichoke, Sun Dried Tomato, Red Onion, Fennel, White Wine Butter Sauce $27

24 oz Hand Cut T-Bone: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $37

Pan-Seared Yellowtail: Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $27

Braise - Sackett Farms Red Chile Braised Pork Shoulder - Calabacitas, Roasted Corn, Red Onion, Red Chile Braising Sauce, Corn Shoots & Tucumcari Feta $23

Weekend Cocktail

California Dreaming - Calirosa Rosé Tequila, House Made Rose Bud & Spiced Syrup, Fresh Lemon Juice, House Bitters and Egg White


M’tucci’s Moderno

14 oz. NY Strip - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $36

Pan-Seared Baqueta Sea Bass - Roasted Artichoke, Sautéed Organic Arugula, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $36

Beef Tip Tortelloni, Grape Tomatoes, Cajun Seasoning, Rosa Sauce and Gorgonzola Cheese $21

Appetizer: Fried Oysters with Garlic Aioli

Weekend Cocktail

8 Foot Punch - Hollow Spirits BA Rum, Myer’s Rum, Turani Cherry, Fresh Lime Juice, Simple Syrup


M’tucci’s Twenty-Five

6 oz. Filet Mignon - Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $35

Pan-Seared Artic Char - Garlic Whipped Potatoes, Sautéed Arugula, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $27

Pork Shank Ragu - Slow cooked Sackett Farms Pork Shank, Gigante Beans, Calabrian Chiles, with Pappardelle Pasta, Shaved Parmesan and Smoked Sage Oil $24

Weekend Cocktail

May-ngocita - Espolon Blanco Tequila, Ginger Liquid Alchemist, Mango Purée, Tamarindo Agua Fresca with a Chimoy & Tajin Rim

Live Music for May at M’tucci’s Twenty-Five and M’tucci’s Moderno

Thursdays @ 6:30 & Fridays @ 7:00

M’tucci’s Italian has soft cello or violin dinner music every Thursday night beginning at 6:00.

Next week’s La Gazzetta will have the music schedule for June, including Wednesdays and Sundays at M’tucci’s Bar Roma.


MODERNO

5/20 RJ Perez

5/26 Oscar Butler

5/27 Kirk Matthews



TWENTY-FIVE

5/26 Alex Maryol

Thanks for reading. See you next Friday. Ciao!

Summer Food Reading

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Just before Memorial Day, we are used to seeing magazines and newspapers listing their recommended books to read for summer vacation or summer travel. We would like to suggest a few that emphasize food and travel. Food and travel writing often go together, since eating well can be the best reason for traveling. Few people were better at this than Anthony Bourdain, who introduced us to cultures through their food.

I have visited more than 50 countries and only a few of them had disappointing food. One was Greenland, primarily because it was Spring and they hadn’t had a supply ship since October. Seal meat and narwhale stew remain the two most disgusting things I have ever eaten. During my first visit to Cuba, the food was dreadful, primarily due to food shortages. Restaurants were owned by the government and the governments chefs were indifferent at best - any worth cooking was overcooked.

If I am not excited about a destination’s food, then I’m usually not excited about going there.

Here is a list of favorite books about food and travel, beginning with Italy.

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Eating My Way Through Italy by Elizabeth Minchilli (St. Martin’s Griffen 2018)

Minchilli moved to Rome with her family when she was twelve and never left. She is married to an Italian and travels and eats in off-the-beaten-path towns in Italy, Sicily and Sardinia. She lists places to eat, sleep and the best times to visit. As a plus, there are a few recipes in each chapter.

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See You in the Piazza by Frances Mayes (Crown 2019)

The best-selling author of Under the Tuscan Sun also visits small towns around the peninsula and on the islands. Having lived in Italy for many years, she writes passionately about the food and the culture. If you are a fan of churches with their frescoes and artwork, this book will thrill you. A great resource for planning your next trip to Italy. Although you’ll probably need a bestseller, a hit movie, or a winning lottery ticket to be able to afford the hotels and restaurants she visits.

Pasta, Pane, Vino by Matt Goulding (Harper Collins 2018)

La Gazzeta printed an excerpt of this book last month, so it shouldn’t come as a surprise that it is a favorite. Golding writes with authority and great insight into the joys of eating, traveling and cooking in Italy. My most recent purchase, which is on my reading list for summer is his book about eating and traveling in Spain: Grape, Olive, Pig.

One of my favorite novelists, the late Jim Harrison, was also a lover of good food and wine. For a number of years he wrote a food column for Esquire magazine and contributed food essays to many magazines. Two of his books include some of those columns and essays about food and travel. He, like Matt Golding, was a friend and dining companion of the great travel and food writer, Anthony Bourdain. Both of Harrison’s books about food and travel, The Raw and the Cooked (2007) and A Really Big Lunch (2017) should be in your library. His writing is poetic and some of his meals legendary, especially the 37-course meal in France which inspired the title for one of the books.

Finally, an essay by Nevin Martell on National Geographic’s website suggests several titles of both fiction and non-fiction that will make for good summer reading. These sound good:

Dirt (2020), by Bill Buford. After befriending the always great (now late) French chef Michel Richard, the Italophile-turned-Francophile writer winds up at a cooking school in Lyon studying the country’s gastronomic secrets. Ultimately, he walks away having “learned the taste of good food. That comes from a place, as it has for thousands of years, from a soil that is a testament to its ancient history.”

The Spice Necklace: A Food-Lover’s Caribbean Adventure (2010), by Anne Vanderhoof. As an intrepid couple pilots their sailboat, the Receta (Spanish for recipe), around the Caribbean, they dig into local delicacies along the way. The breezy memoir-cookbook will make you want to head to the tropics—or at least your kitchen—to try chilled curried pumpkin soup or toothsome coconut-custard tarts.

Now that you are hungry, check out the Weekend Specials and don’t forget to make a reservation!

Weekend Specials

M’tucci’s Italian

16 oz Hand Cut Ribeye: Crispy Salt Water Potatoes, Grilled Broccolini, Balsamic Reduction $38

Pan-Seared Rockfish - Garlic Mashed Potatoes, Grilled Artichokes, Sautéed Arugula, Lemon Caper Sauce $21

Appetizers

Beer Battered Herbed Ricotta Stuffed Squash Blossoms: Capers, Oil Pickled Zucchini $10

Clam Toasts & Pancetta with Fennel, Sun-Dried Tomato, White Wine Butter Broth $12

Weekend Cocktail

Twilight Hour: Caravedo Pisco, Aperol, Sherry, Lime & Simple Syrup

Sunday Only

Half Rack of Smoked Baby Back Ribs, Salt Water Potatoes, House Made Cole Slaw and House BBQ Sauce for $18

M’tucci’s Moderno

6 oz. Beef Tenderloin: Crispy Saltwater Potatoes, Grilled Asparagus, Salsa Verde $36

Pan-Seared Rockfish: Garlic Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $21

Shrimp Diablo: Patagonia Shrimp, Spicy Marinara & Spaghettini $19

M’tucci’s Twenty-Five

NY Strip: Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $23

Ruby Trout: Seared Artichokes, Grilled Escarole, Garlic Whipped Potatoes, Lemon Caper Butter Sauce $21

Smoked Beef Tip Tortelloni: Cold Smoked Beef Tips, Roasted Mushrooms, Marinated Tomatoes, Cajun Tomato Cream Sauce, 5 Cheese Tortelloni Garnished with Scallions and Feta. $19

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Coming Soon to all M’tucci’s Restaurants and to Albertsons Markets in Albuquerque, Santa Fe and Taos.

We’ve been working on this for awhile and are pretty excited to share it with you.

Thanks for reading. See you next Friday. Ciao!

M'tucci's Rosso

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M’tucci’s spent nearly a year searching for the right vineyards and vintner in California to produce M’tucci’s wine. It all came together just after the 2019 harvest. The partners wanted wines that were more similar to old-world wines that are found in Spain, Italy and France. The Dolcetto and the Bianco were covered in earlier editions of La Gazzeta. Today we’ll talk about the Rosso, which has become a favorite among M’tucci’s wine fans.

The 2018 Rosso is made from a blend of three varietals: 70% Carignan, 28% Grenache and 2% Charbono. The majority of the grapes are grown in Mendocino County, which is the northern-most wine area in California.

Workers celebrating the conclusion of the 2020 harvest in California.

Workers celebrating the conclusion of the 2020 harvest in California.

“The Mendocino County appellation is part of the large North Coast AVA that spreads northward from San Francisco Bay. Traditionally, Mendocino wines were consumed locally. More recently, however, modern world-wide distribution has brought international recognition. Long famous for its redwood forests, today Mendocino County is a world leader in certified organically-grown grapes. There are 17,000 acres of vineyards in the County, with 25% of them growing certified organic grapes.” From mendowine.com

the mustard is blooming Throughout California’s vineyards, signaling the beginning of spring.

the mustard is blooming Throughout California’s vineyards, signaling the beginning of spring.

“This wine has really impressed us in all of our tastings.  Think of it as a bit of a Merlot/Cab/Syrah type blend.  It’s got big enough tannin to stand up to almost any red meat, but will also pair great with tomato sauces and even with charcuterie.” Tasting notes from John Haas and Amanda Romero.

Carignan has Spanish origins, but is more common in French wines, primarily in Languedouc-Roussillon.  Grenache is used in many of the best wines from the Rhone region in France. It is called Garnacha in Spain and is a common blending partner with Carignan, which results in softer tannins and a more balanced wine.  Charbono (also called Charbonneau) originated in the Savoy region of France. In the early days of California winemaking, it was often referred to as being the same grape as Dolcetto , but it is definitely a different grape. It commonly has high acidity and rich, fruity complexity. It is called Bonarda in Argentina, where it’s the second most planted grape behind Malbec.  This wine will continue to get better with each year in the bottle.   

M’tucci’s Wine Nights

Enjoy great bottles of wine for half price on one day every week. All three bottles of M’tucci’s are half price (regularly $32). All day in the dining room and the bar.

Monday - M’tucci’s Twenty-Five

Tuesday - M’tucci’s Italian

Wednesday - M’tucci’s Moderno

Special Weekend Cocktails

Special Weekend Dishes

Weekend Specials

M’tucci’s Italian

8 oz Herb Rubbed Pork Chop - Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $23

Pan-Seared Yellowtail - Garlic Mashed Potatoes, Grilled Artichokes, Sautéed Arugula, Lemon Caper Sauce $23

Pasta: Harris Ranch Beef Tips, Roasted Butternut Squash, Haricot Vert, Red Onion and Cajun Cream Sauce $21

Cocktail: Toki Highball: Suntory Japanese Toki Whiskey, Topo Chico Sparkling Water, Cracked Large Ice, Lemon Twist

Sunday Only: Half Rack of Smoked Baby Back Ribs, Salt Water Potatoes, House Made Cole Slaw and House BBQ Sauce for $18

M’tucci’s Moderno

Frutti di Mare - Shrimp, Baby Scallops, Baby Clams, & Mussels in a Spicy Marinara on Fettuccine $19

Beef Tip Tortellini - Cajun Seasoning, Diced Tomatoes, Green Onions, Rosa Sauce & Gorgonzola Cheese $19

Cocktail: Beach Glass: Muddled Strawberry, Amaro Lucano, Orange Juice, Liime Juice, Prichard’s Crystal Rum Goslings Float

M’tucci’s Twenty-Five

12oz. Harris Ranch NY Strip - Crispy Salt Water Potatoes, Grilled Asparagus, Smoked Blackberry Bone Marrow Butter $24

6 oz. Pan-Seared California Halibut - Garlic Whipped Potatoes, Grilled Escarole, Seared Artichoke Hearts, Lemon Caper Butter Sauce $22

Sackett Farm Pork Saltimbocca - Thin, Lightly Breaded Pork stuffed with Prosciutto & Sage, Fettucine, Artichoke/Tomato Relish, Lemon Caper Beurre Blanc $19

Cocktail: Penny for Your Thoughts: Woodford Private Reserve, Yellow Chartreuse, Thyme Simple Syrup & Lemon

Gelato: Stracciatella & Irish Car Bomb with Steelbender Stout Brownie Crumbles

Sorbetto: Raspberry Lemon

Meet the M’tucci’s Family

Robin Dibble, Asst. Manager at M’tucci’s Twenty-Five

Robin Dibble, Asst. Manager at M’tucci’s Twenty-Five

“I’m proud to say I was born and raised in Albuquerque. I cut my teeth in corporate restaurants such as Buca di Beppo and PF Chang’s. I left management for a few years and went back to school., becoming a CNM freshman at the age of 30, graduating in 2016. My most recent position was as General Manager of Zinc Wine Bar and Bistro. I was lucky enough to be there for a year before the pandemic shut us all down.”

”This past year has been the most challenging year for us in the business. It has challenged our belief systems, our operations, our stability, and our livelihood. I have always told my staff in the past that I truly love being a part of an alternative workforce, one that celebrates people, culture and experiences through food. I have often said “working in restaurants is an excellent life skill because you can always find work in restaurants, anywhere you want to go, as long as you love the job”. This mantra was shattered last year. We have all had to change and adapt. I’m honored to be welcomed to the M’tucci’s family and excited to finally be back in restaurants. I can’t wait to see what the future holds for our industry and It will be my pleasure to welcome you all back to celebrate some day soon!”

Shelly Covey, Bartender/Server at M’tucci’s Moderno

Shelly Covey, Bartender/Server at M’tucci’s Moderno

Shelley moved to Albuquerque from Buffalo, NY in 2018 and has been working at M’tucci’s Moderno since June 2019.

“I like coming up with different vodka flavor infusions, such as the Infused Mule, and, of course, making all of the awesome cocktails on our menu. I love working in a place that encourages you to experiment with different ingredients and spirits to concoct new drinks. If I’m not at work, I’m usually hiking.”

Ashley Dunec, Asst. Manager at M’tucci’s Italian

Ashley Dunec, Asst. Manager at M’tucci’s Italian

“Hello everyone, Ashley here. You may know me as your M’tucci’s hostess, server, bartender, manager, or chef! Okay the last part was a joke, but who knows maybe I’ll do it! Over seven years with the company definitely allows you to broaden your horizons. It’s crazy to think about all that’s happened in that time. A lot has changed; I graduated high school, graduated from college, and have had numerous opportunities and ventures that I’ve been able to pursue while maintaining my place with the company. I’m super thankful to have worked with the M’tucci’s family for this long, and I can’t wait to see what the future after COVID holds!”

A few from Tuscany

Thanks for reading. See you next Friday. Ciao!

M'tucci's Bianco

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When M’tucci’s partners were searching for a white wine, they wanted one that was a bit different from the more common Chardonnay, Sauvignon Blanc and Pinto Grigio. They found Verdelho being grown in Contra Costa County in California. An old world grape that originated in Portugal, the California version is different from the traditional sweet wine that is used for fortified Madeira wine in Portugal.

Contra Costa County is due east of San Francisco and is known for the quality of their grapes, primarily because of the deep, sandy soil which encourages deep root systems. The hot days are cooled by breezes from San Francisco Bay during the night producing fruit that is small, but that has concentrated flavors.

Spring in the vineyard.

Spring in the vineyard.

Verdelho is one of the most widely planted grapes on the island of Madeira, which sits in the North Atlantic Ocean west of Morocco. An autonomous region of Portugal, the island has a sub-tropical climate with hilly and rocky soil. While the grape is the main grape in the sweet, fortified dessert wine of Portugal, the flavor profile of the Australian and Californian Verdelho are significantly different. The Australian grape produces wine that is very similar to the Sauvignon Blancs of New Zealand: tangy with tropical fruit, lime and grapefruit flavors.

M’tucci’s 2019 Bianco 100% Verdelho from Contra Costa County has flavors of peach, green apple and honeydew.

Tasting notes from John Haas and Amanda Romero: “Thanks to balanced acidity, this will pair really well with almost the whole spectrum of white wine pairings.  Most people will consider this to be similar to Sauvignon Blanc.”

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M’tucci’s Wine Nights

You can take advantage of 1/2 price M’tucci’s wine nights at all M’tucci’s locations. M’tucci’s Bianco, Rosso and Dolcetto are available for only $16 a bottle Monday at M’tucci’s Twenty-Five, Tuesday at M’tucci’s Italian and Wednesday at M’tucci’s Moderno. We plan to host a special dinner paired with M’tucci’s wine soon. Stay tuned.

Lot’s of new things going on at all M’tucci’s, plus our usual impressive lineup of weekend specials. First feast your eyes on a few special drinks, new menus at M’tucci’s Moderno.

How do we make it smokey??

We are busy booking weekend wedding receptions for the Spring. Call soon so you don’t miss an opportunity for a fantastic reception in your backyard or at any Albuquerque or Santa Fe venue. Let Taña, M’tucci’s Catering Manager tell you why we should be your choice.

Weekend Specials

M’tucci’s Italian

12 oz Hand Cut Herb-Rubbed NY Strip - Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $32

Pan-Seared Mahi Mahi - Garlic Mashed Potatoes, Grilled Artichokes, Sautéed Arugula, Lemon Caper Sauce $29

Pesto Ricotta Ravioli - Pink Shrimp, Caramelized Onion, Haricot Vert, Roasted Butternut Squash, Lemon Cream Sauce $23

Sunday Only: Half Rack of Smoked Baby Back Ribs, Salt Water Potatoes, House Made Cole Slaw and House BBQ Sauce for $18

M’tucci’s Moderno

24 oz Hand Cut T-Bone: Crispy Saltwater Potatoes, Grilled Asparagus, Salsa Verde $33

Beef Short Ribs - Mascarpone Cream Polenta, Sautéed Spinach, Braising Sauce $24

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Pan-Seared California Halibut - Garlic Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $24

M’tucci’s Twenty-Five

Special Apple Brandy Sour for the weekend

Special Apple Brandy Sour for the weekend

7 oz Harris Ranch Hanger Steak - Crispy Salt Water Potatoes, Grilled Asparagus, Smoked Blackberry Bone Marrow Butter $21

6 oz. Pan-Seared Icelandic Cod - Fried Yukon Gold Potatoes, Grilled Escarole, Seared Artichoke Hearts, Lemon Caper Butter Sauce $22

Gelato: Fresh Mint Stracciatella

Sorbetto: Pineapple-Lime

Parting Shot

The pickers celebrate after the 2020 Harvest was completed. The 2020 M’tucci’s wines will arrive in the fall.

The pickers celebrate after the 2020 Harvest was completed. The 2020 M’tucci’s wines will arrive in the fall.

Thanks for reading. See you next Friday, Ciao!

Limoncello

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While we at M’tucci’s enthusiastically share our love for Amaro, we have not forgotten one of the great adult beverage products of Southern Italy, limoncello. Italy’s mild climate means you will find citrus trees as far north as Tuscany and along the coast in Liguria (Cinque Terre). However, Campania and Southern Italy are lemon country.

As you pass through Sorrento and make your way along the jagged and magnificent Amalfi Coast, the air is perfumed by lemons, which grow on the terraced hillsides above the Tyrrhenian Sea. Lemons appear in many dishes of the south such as Pan-Fried Anchovies (with garlic, red pepper, parsley and lemon) and Insalata di Limone (Lemon and Mint Salad). The lemons grown here have a mild flavor and are often used in place of vinegar when making a simple salad dressing, such as vinaigrette.

Hillside below Ravello on the Amalfi Coast.

Hillside below Ravello on the Amalfi Coast.

After dinner (or lunch) in Amalfi, or virtually anywhere in Campania, a meal is finished with limoncello. Dining in a family-owned restaurant, it is likely that they made the limoncello they offer, probably with lemons from their own trees. Served very cold or with a few ice cubes, the flavor is enhanced by the view of the sea. It’s overwhelmingly lemon in a glass: a little sweet, a little tart, and a little boozy.

At M’tucci’s we don’t have a view of the sea, but we have limoncello by the glass, and sometimes in sorbetto or gelato. Fresh lemon juice is used in our famous Lemon Ricotta Cookies, too. If you have had our weekend pan-seared seafood specials, then you have had our Lemon Caper Beurre Blanc Sauce.

It’s pretty easy to do as the Italians do (even thought you don’t have a lemon tree) and make your own. I’ve tried it once and loved the results. Recently, I came across a recipe in “Food of the Italian South” by Katie Parla. You basically use grain alcohol or vodka (let’s face it, vodka is just grain alcohol diluted with water) and the peels of the lemons. It’s unlikely you’ll find the popular Southern Italian variety of lemons here (femminello di Santa Teresa or sfusato amalfitano), so splurge a bit and buy organic Meyer lemons, which you can sometimes find at Sprouts or Whole Foods. There are a lot of recipes online, but you basically steep the lemon peels in the alcohol for 30 days, then strain and add a simple syrup, tasting until you reach your desired balance of citrus and sweetness. Then you’ll need to let it rest for another week. A five-week process, or you can simply order a glass at any M’tucci’s tonight!

Weekend Specials

M’tucci’s Italian

12 oz Herb-Rubbed Bone In Sackett Farm Pork Chop - Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $23

Pan-Seared Branzino - Garlic Mashed Potatoes, Grilled Artichokes, Sautéed Arugula, Lemon Caper Sauce $31

Sunday Only: Half Rack of Smoked Baby Back Ribs, Salt Water Potatoes, House Made Cole Slaw and House BBQ Sauce for $18

M’tucci’s Moderno

12 oz Ribeye: Crispy Saltwater Potatoes, Grilled Asparagus, Salsa Verde $31

Lobster Ravioli - Baby Scallops, Pink Shrimp, Grape Tomatoes, Lobster Sauce $32

Pan-Seared Rockfish - Garlic Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $21

M’tucci’s Twenty-Five

7 oz Harris Ranch Hanger Steak - Crispy Salt Water Potatoes, Grilled Asparagus, Smoked Blackberry Bone Marrow Butter $21

8 oz. Ruby Trout - Crispy Yukon Gold Potatoes, Balsamic Grilled Escarole, Lemon Caper Butter Sauce $24

Gelato: Blackberry

Sorbetto: Strawberry Lime

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Don’t forget the great Charcuterie products available in the deli case at all the M’tucci’s locations.

Don’t forget the great Charcuterie products available in the deli case at all the M’tucci’s locations.

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Enjoy a few photos from Ravello on the Amalfi Coast

Thanks for reading. See you next Friday. Ciao!

Amaro - Italy's Digestivo

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While we at M’tucci’s take pride in our many house made products and creative takes on Italian classic dishes (I had the Duck Duck at M’tucci’s Twenty-Five last night and it was incredible), we also consider it our mission to introduce real Italian recipes and products to our guests. One of these is the bittersweet Italian liquor, amaro, which means bitter in Italian.

The labels are as varied as the flavors!

The labels are as varied as the flavors!

A centuries-old beverage, amaro began as a healing tonic used for medicinal purposes. While there are now an astounding number of styles and makers of amaro, nearly all of them begin with a neutral spirit or wine that is macerated with bitter barks, seeds, spices, flowers, vegetables, herbs and citrus peels, then balanced with sugar. Some of the bittering agents include gentian root, angelica root, wormwood and cinchona bark. You might find anise, cardoon, clove, rhubarb, cardamom, licorice and juniper among the herbal profiles. Some amari (plural of amaro) are barrel-aged for complexity. The recipes are all closely guarded secrets among the family producers, some of whom have been producing one of Italy’s favorite beverages for more than four generations.

The flavor profiles of amari are definitely local. Amari made in the North rely more on the herbs and flowers available in the mountains, while Southern Amari might use more citrus peels.

Humans are born with an aversion to bitter flavors, since we were genetically programmed to treat a bitter flavor as toxic, or even poisonous. Many of us (Americans) have more of a palate for sweet, sour and salty - even umami. So, a little palate education is necessary to appreciate bitter flavors, and we are acquiring that appreciation by drinking IPAs, cocktails with tonic water, and even coffee and tea. Italians embrace bitter foods early in their lives (greens, chocolate, espresso) and consequently have a long history with bitter flavors and especially with amari.

Amari were initially created by medieval friars and monks for their health benefits, which includes stimulating the appetite and aiding in digestion. The bitter flavors trigger saliva and gastric juices, activating the digestive system.

Author Jason Tesauro writing in The New York Times said, “After a decadent meal, amaro is like Harvey Keitel in Pulp Fiction. It’s the cleaner that wipes away any evidence that you overdid it.”

To an Italian an Amari is consumed after dinner, which would leave Aperol, Campari and other aperitivos off of the list. Other Italians believe that if it is bitter, it is an amaro regardless if it is a aperitivo or digestivo. Is vermouth an amaro? Technically it’s not, but you would have to consider them bitter cousins, vermouth is usually the lower alcohol cousin.

A negroni, the classic Italian cocktail made with Campari.

A negroni, the classic Italian cocktail made with Campari.

We offer a selection of Italian amari (and a couple from France). Since there are no rules governing the ingredients of amari, sampling and the advice of a knowledgeable bartender are the keys to understanding the wonderful world of amari. The variety and complexity of this beverage is part of the charm, but it can be a daunting task to find the one you like. We recommend tasting without ice to get an idea of what you like. A starting point is to understand the classifications of amari: Aperitivo, Light, Medium and Dense. Maybe you start with Light? These categories come from the indispensable cocktail book, Cocktail Codex by Death & Co.

Aperitivo: Campari, Aperol, Capelletti & Suze

Light: Meletti, Montenegro & Nonino Quintessentia

Medium: Averna, CioCiaro & Bigallet China-China, Cynar & Ramazotti

Dense: Fernet-Branca & Luxardo Amaro Abano

Amari are used in several different cocktails, but can also be used as substitutes in some classics. When Trey Godwin was creating the cocktail list for brunch at M’tucci’s Italian, he was experimenting with different spirits & amari in the coffee drink. Instead of using an orange or lemon peel, and sugar, he added Campari for the combination of bitter and sweet and then added the French amaro, China China, which adds a citrus flavor to the Italian Iced Coffee.

Italian Iced Coffee

Italian Iced Coffee

Partner/Beverage Manager Austin Leard said you could use an amaro in place of sweet vermouth when making a Manhattan or a Boulevardier. When making the Manhattan, omit the bitters and experiment with your amaro/rye whiskey proportions. Instead of using the traditional bourbon, Campari & Carpano Antica Sweet Vermouth for the Boulevardier (cousin to the Negroni), try a combination of Rye, Cappelletti (an aperitivo amaro) and Punt e Mes (an Italian Vermouth).

Writer Brad Thomas Parsons interviewed several Italian families for his book “Amaro: The Spirited World of Bittersweet”. When discussing how to consume amaro, Leonardo Vena from the Amaro Lucano family said that there are disagreements even within his own family, “I like it chilled - either from a cold bottle or served with one ice cube. My father drinks it neat and my grandfather likes it warm with an orange zest.”

Ask one of our bartenders which amaro you should try during your next visit. After tasting a few styles of amari at any M’tucci’s, pick up a bottle at Jubilation or Total Wine (usually 6-10 different labels). Try them at home in a variety of ways (cold, neat, etc.), since there is no “one way” to enjoy amaro.

Nonino is considered a “gateway” amaro, since it has softer bittersweet profile and a grappa base. It’s a good introduction to amaro, but it is one of the more expensive bottles.

Nonino is considered a “gateway” amaro, since it has softer bittersweet profile and a grappa base. It’s a good introduction to amaro, but it is one of the more expensive bottles.

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Weekend Specials

M’tucci’s Italian

Hand Cut 24oz Porterhouse - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $37

Pan-Seared Rockfish - Garlic Mashed Potatoes, Grilled Artichoke, Sauteéd Arugula, Lemon Caper Sauce $21

Ravioli - Pesto Ricotta, Sautéed Pink Shrimp, Roasted Butternut Squash, Caramelized Onion, Sun-Fried Tomato, Arugula, Light Lemon Cream Sauce $23

Gelato: Dark Chocolate

Sorbetto: Strawberry, Pineapple

Sunday Only: Full Rack of Baby Back Ribs, Salt Water Potatoes, Sautéed Spinach and House BBQ Sauce for $27

M’tucci’s Moderno

6 oz Hand Cut Filet Mignon - Salt Water Potatoes, Grilled Asparagus, Italian Salsa Verde $26

Pan-Seared Yellowtail - Creamy Garlic Mashed Potatoes, Roasted Artichokes, Sautéed Arugula, Lemon Cream Sauce, Capers, Prosciutto Powder $23

Beef Tortellini - Beef Tips, Cajun Seasoning, Diced Tomatoes, Green Onion, Gorgonzola Cheese $21

Gelato: Lemongrass

Sorbetto: Raspberry Lemon

Sunday Only: House Made Lasagna with Herbed Ricotta, Five Pork Bolognese and Roasted Tomato Marinara. $16 (it’s large)

M’tucci’s Twenty-Five

Pan-Seared Rockfish - Grilled Escarole, Prosciutto Powder, Garlic Whipped Potatoes, Seared Artichokes, Topped with Prosciutto Powder, Lemon Caper Butter Sauce $23

24 oz Hand Cut Porterhouse - Grilled Asparagus, Garlic Mashed Potatoes, Smoked Blackberry Bone Marrow Butter $37

Gelatos: Lemongrass

Sorbetto: Mango

Shrub of the Month

In addition to our regular flavors, we are going to introduce a new seasonal flavor that will be available for that month. You will be able to buy a bottle or get a special cocktail at all three locations. This month we are featuring the Roasted Apple Spice Shrub. If you would like to buy a bottle and make a cocktail at home, here is the recipe:

1/2 oz Lemon 

1/2 oz Simple Syrup 

1/2 oz Apple Liqueur 

1 oz Roasted Apple Spice Shrub 

1.5 oz Aged Apple Brandy

Holiday Pies

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Pumpkin with Pumpkin Seed Brittle & Ginger Vanilla Chantilly Cream - $17

Apple with Oat Almond Streusel $15

Bourbon Pecan Pie with Vanilla Chantilly Cream $18

The toppings will come packaged separately, so you can add them when you are ready for dessert (or breakfast). Please call the restaurant closest to you to place your order and to arrange a pick up time. Add a pint of House Made Salted Caramel Gelato for only $7.

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Catering

View our Fall/Holiday catering menu by clicking here. Call Taña to arrange for your holiday lunch or small gathering. 505-350-0019.

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Thanks for reading. See you next Friday, Ciao!

The Craft of Cocktails

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At M’tucci’s we serve traditional Italian cuisine, sometimes with a contemporary twist. Our cocktail program is no different. You can order all of the classic cocktails, some with a M’tucci’s twist, or a cocktail that has been created by our talented bartenders.

Italy has a somewhat different cocktail tradition than the U.S., tending to rely upon herbal liquors and Amari, such as Campari, Aperol and Vermouths. Well-known Italian cocktails include the Negroni, (Gin, Campari & Sweet Vermouth), the Bellini (Prosecco & Peach) and the Americano (Sweet Vermouth, Campari & Club Soda). There are also variations on these, such as the Negroni Sbagliato, which is based on the Americano, replacing the Club Soda with Prosecco, or the Boulevardier, a variation on the Negroni which replaces the Gin with Bourbon.

“In the beginning of M'tucci’s bar program, the influence of Italian sprits were only represented with modern cocktails with a twist. As we have progressed, the use of Amaro has become more prominent while also including the Italian staples such as the Aperol Spritz, Negroni, and Bellini. We continue to find new ways to incorporate the use of Italian sprits, vermouth, and liqueurs into our handcrafted cocktails,” said Partner Austin Leard.

Choosing the right spirit for a cocktail is important, but so is the technique. If you don’t care for straight spirits you have probably wondered why people like a Martini or a Manhattan? One of the secrets to great cocktails that are primarily spirit-based (in addition to using quality ingredients) is the stirring technique, which creates dilution. Underdiluted is deadly to a good cocktail. Proper dilution means stirring with ice until the ingredients are fully integrated, the drink is very cold, and enough dilution has occurred to soften the intensity of the whiskey or gin.

Watch these videos as Arcy, Bar Manager at M’tucci’s Italian, demonstrates both techniques at the 1st Annual M’tucci’s Cocktail Contest at M’tucci’s Twenty-Five this week.

Every bartender who cares about the craft has their own style of shaking a cocktail. Despite what James Bond orders, cocktails with spirits and aromatics are usually stirred and cocktails that contain juices are shaken.

Creativity comes from experience, experimentation and, not least, developing your palate for different ingredients and how they blend together. You can ask any of the bartenders at the three M’tucci’s location to create something for you. Joe Romero and Arcy Law (shown in the videos) at M’tucci’s Italian are particularly good at this. They will ask you which spirit you like, what flavors you like and then wow you with the results. Get creative on your next visit.

Joe Romero, pre-Covid

Joe Romero, pre-Covid

Technique and creativity were on full display at the 1st Annual M’tucci’s Cocktail Contest, held earlier this week. Nine local bartenders, including two from M’tucci’s, competed in three rounds, facing different challenges. Arcy Law, made it to the final round and narrowly lost out to Zee Echo Eskeets from Hollow Spirits and Vintage 423. Proceeds from the evening and a percentage of the sales for that day (more than $2,000) were donated to Cuidando Los Niños. A big thanks to the event’s sponsor Suntory Jim Beam, who provided the great spirits: Effen Vodka, Maker’s Mark, Hornitos & El Tesoro Tequila to name a few.

Enjoy the short video and a few photos from the evening.

Shrub of the Month

In addition to our regular flavors, we are going to introduce a new seasonal flavor that will be available for that month. You will be able to buy a bottle or get a special cocktail at all three locations. This month we are featuring the Roasted Apple Spice Shrub. If you would like to buy a bottle and make a cocktail at home, here is the recipe:

1/2 oz Lemon 

1/2 oz Simple Syrup 

1/2 oz Apple Liqueur 

1 oz Roasted Apple Spice Shrub 

1.5 oz Aged Apple Brandy

Roasted Apple Spice Shrub Cocktail

Roasted Apple Spice Shrub Cocktail

Weekend Specials

M’tucci’s Italian

Hand Cut 24oz Porterhouse - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $37

Pan-Seared Alaskan Halibut - Creamy Garlic Mashed Potatoes, Grilled Artichokes, Sautéed Arugula, Lemon Cream Sauce $29

Braise - Osso Buco (Sackett Farms Pork Shank) Creamy Risotto with Haricot Vert, Sun Dried Tomatoes, Arugula, Roasted Butternut Squash $29

Gelato: Dark Chocolate

Sorbetto: Strawberry, Pineapple

Sunday Only: Full Rack of Baby Back Ribs, Salt Water Potatoes, Sautéed Spinach and House BBQ Sauce for $27

M’tucci’s Moderno

24 oz Hand Cut T-Bone - Salt Water Potatoes, Grilled Asparagus, Italian Salsa Verde $32

Pan-Seared Swordfish - Creamy Garlic Mashed Potatoes, Roasted Artichokes, Sautéed Arugula, Lemon Cream Sauce, Capers, Prosciutto Powder $25

Shrimp Diavolo - Wild Caught Shrimp, Spicy Marinara, Capers, Green Chile, Caramelized Onions and Spaghettini Pasta $21

Gelato: Pumpkin Pie

Sorbetto: Raspberry Lemon

Dessert Special: Butterscotch Tart with Meringue, Orange Chocolate Sauce & Cookie Crumble

Sunday Only: House Made Lasagna with Herbed Ricotta, Five Pork Bolognese and Roasted Tomato Marinara. $16 (it’s large)

M’tucci’s Twenty-Five

Pan-Seared Yellowfin Tuna - Grilled Escarole, Prosciutto Powder, Garlic Whipped Potatoes, Seared Artichokes, Topped with Prosciutto Powder, Lemon Caper Butter Sauce $26

24 oz Hand Cut T-Bone - Grilled Asparagus, Garlic Mashed Potatoes, Smoked Blackberry Bone Marrow Butter $32

Gelatos: Coffee, Stracciatella

Sorbetto: Strawberry & Blood Orange, Mango

Dessert Special: Pumpkin Pie with Vanilla Chantilly & Pumpkin Seed Brittle

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Coming Soon!!! Details in the next La Gazzeta

Coming Soon!!! Details in the next La Gazzeta

No Absentee Ballots, No drop boxes, No standing in line.  Vote M’tucci’s this year!

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Italy

Thanks for reading. See you next Friday, Ciao!