M'tucci's Vital Provisions

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As we prepared to open our third restaurant, M’tucci’s Twenty-Five, in 2020, the decision was made to close the retail side of M’tucci’s Market and dedicate the space to making our breads, curing our meat and making our fresh cheese. In the months leading to the opening of M’tucci’s Bar Roma, we knew we could not continue to provide all four locations with those products from a 490 square foot kitchen. Luckily the mechanic’s bays behind the former car dealership/gas station in the future Bar Roma provided the space needed.

Also, it became apparent that we had three guys who were capable of managing M’tucci’s Provisions. Instead of choosing one, we asked all three to share the manager duties.

Juan Vallejos, Daniel (Alex) Morales, Patrick timlin - Managers of m’tucci’s provisions

Company Chef/Partner Shawn Cronin explains the decision:

“When the average workweek consists of producing 1,500 loaves of bread made without commercial yeast, 3,000 pounds of fresh pasta, 5,000 raviolis, 500 pounds of hanger steak, 500 pounds of fresh mozzarella and 1,200 balls of pizza dough, you have to have the right minds to keep that workweek flowing smoothly. We are beyond fortunate to have these guys running the show.

Juan has been with M'tucci's forever and his curious mind has always kept him learning how to do anything he could. From prepping at Italian, to being one of our pastry chefs, to making thousands of pounds of fresh pasta, he is constantly learning and growing. It was only a matter of time until he was overseeing the production facility and driving the standard.

Patrick came to us from Arizona with a deep interest in culinary arts. He has a mind that gravitates towards chemistry and mathematics. When you are doing bread recipes, there are times where the difference is adjusting the water can be as little as .0254% and he is usually the one to find that difference. He is constantly looking at the logistics of the operation and finding ways to improve the smallest details, which is what makes our food better and better every day.
Alex was hired when we opened the Twenty-Five location. Twenty seven days after opening, the pandemic hit and we tried to scramble to get hours to our people. We knew Alex had incredible talent, so we shifted him to Provisions and he certainly hit the ground running. Since that day, he has been driving the whole team to push the boundaries of what we can achieve.

The thing these guys all have in common is that they all stay curious and they all keep asking ‘How can we do this better? How can we get better ingredients, better tools to make better food?’ I firmly believe the secret to M'tucci's success is the unsung heroes behind the scenes that are making sure everyday, that every slice of bread, every pasta noodle, every ball of fresh mozzarella is better than yesterday.”

Juan Vallejos: “I have been with M’tucci’s for just under 7 years. I started in December of 2016. I was hired by my good friend Chris O’Sickey. I was a prep cook and pastry assistant at M’tucci’s Italian for 3 years. Then I joined the (market) provisions as a dough mixer/ baker. I have since become the manager of provisions. Learning from Shawn Cronin and Cory Gray and Chris has been a huge help to my growth with M’tucci’s. I have been in the service/restaurant industry for more than half my life and M’tucci’s is by far the best company I have worked for.”

Daniel (Alex) Morales: “I started working for M'tucci's at our very first location, M'tucci's Italian, in January of 2020. This was just before the pandemic hit. I was training to open our new location M'tucci's Twenty-Five, where I spent one year and a half in the kitchen working each station until I found my home in the pizza station. During my time at Twenty-Five, I was offered a position in our Provisions department, which I gladly accepted. After M'tucci's Provisions expanded I was offered the opportunity to be on the Management team! After three years with the company, I have grown and learned so much from my team. I cannot wait to see what the future will bring.”

Patrick Timlin: “In 2015 I made the leap from computer tech support and programming to culinary school in Phoenix for baking and pastry arts. In September of 2019 I started at M'tucci's Market as a dough person, then started baking, then became the delivery driver, then started helping with curing and making the tomato jam and mostarda. Now I’m on the management team at M'tucci's Provisions”

Don’t Hesitate to Make a Reservation for Mom!

ABQ Journal People’s Choice Awards

Voting is open until May 15. Click here to Vote for Us

Best Italian - Best Business Lunch - Best Pizza - Best Upscale Dining - Best Cocktails

Best Seafood - Best Happy Hour - Best Chef: Shawn Cronin

Manhattan Project - Sample and Pick a Winner

Using Woodford Reserve as a base spirit, our bartenders created their version of the iconic Manhattan. The top three at each location were selected and we invite you to sample, compare and to vote. The bartender with the most votes will fly to Kentucky for a few days in Bourbon Country. Voting ends on April 30. I sampled a few yesterday. It will be hard to pick a winner, but it will be tasty!

Weekend Specials

M’tucci’s Italian

Ravioli - Pesto Ricotta Filling - Cotto Ham, Cherry Tomatoes, Peas, Pesto Sauce, Shaved Parmesan, Pumpkin Seeds $27

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

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

Braise - Confit Octopus, Linguica Sausage, Pickle Fennel, Sun Dried Tomatoes, Creamy Risotto, Lemon Zest, Micro Greens $27

Weekend Cocktail -

Manhattan Flight


M’tucci’s Moderno

14 oz Ribeye - Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $43

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

12 oz Veal Porterhouse - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Garlic Demi-Glace $33

Weekend Cocktail

Manhattan Flight

M’tucci’s Twenty-Five

Pork Shank - Creamy Risotto, Blackberry Shrub Braised Pork Shank, Carnaroli Rice, Sautéed Wild Mushroom, Black Truffle, Grilled Asparagus, Blackberry Beurre Blanc Sauce $27

Pan-Seared Ruby Red Trout - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $29

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

Weekend Cocktail

Spicy Mamarita - Teremana Tequila, Ancho Reyes Verde Chile Poblano Liqueur, Agave Syrup, Liquid Alchemist Tamarindo Syrup, Lime Juice

M’tucci’s Bar Roma

Pink Shrimp Almond Ravioli - 5 Cheese Filled Ravioli, Smoked Berber Spiced Eggplant, Red Bell Peppers, Toasted Almond Goat Cheese Cream Sauce, Citrus Almond Gremolata $27

Pan-Seared Icelandic Cod - Garlic Whipped Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $36

Weekend Cocktail

Sparkling Spring Gimlet - Botanist Gin, Mionetto Prosecco, Luxardo Maraschino Originale, Cucumber, Mint Leaves, Lime Juice, Simple Syrup

Live Music for April

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

4/30 Jacob Chavez

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

4/28 Melissa Rios 

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

4/28 Eryn Bent

Thanks for reading. See you next Friday. Ciao!

M'tucci's Sous Chefs

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In the late 1800s, the famed French Chef and culinary author, Georges August Escoffier, was known as the King of Chefs and the Chef of Kings.

Auguste Escoffier proceeded to develop countless innovative recipes and techniques throughout his career. But his most extraordinary accomplishments included developing entirely new systems for kitchen organization and menu development, and training the next generation of chefs. One of the positions in the hierarchy of his brigade de cuisine was Sous Chef, which is just under (sous in French) the Executive or Head Chef.

“The relationship between the Sous Chef and Executive Chef is very much like marriage. To be a successful team, you must communicate, support, value, and sacrifice for each other. They are the backbone of our kitchens and the next generation of Executive Chefs, so their growth and development is vital. Something I’m pretty proud of is that every Execuive Chef at M’tucci’s served as a Sous Chef during their time at M’tucci’s. I’ve always felt like that time learning our systems and procedures is critical to their own success and the companies success,” said Company President John Haas.

“To be a Sous Chef, takes an incredible amount of skill. From cooking, to organizational, leadership, reliability and communication skills. Sous Chef's are the next in rank below the Executive Chef which in turn comes with great responsibility. The Sous has to maintain the quality and standards of the kitchen, create new menu concepts, ordering, and maintaining team/family morale. At M’tucci’s we value our Sous Chef’s highly as we do all team/family members. Without great Sous Chefs, a kitchen of high caliber can never grow or push forward with new and creative ideas,” said Cory Gray, Partner/Executive Chef at M’tucci’s Italian.

“Having a great sous chef is huge in a kitchen. They need to run the shift, answer nonstop questions, help manage unforeseen things that restaurant life brings. You usually see them more than your significant other so you being on the same page with them ensures success for everyone in the restaurant,” said Partner/company Chef Shawn Cronin.

M’tucci’s Italian

Alberto Silva - Been working on the restaurant business for 20 years

I have been working with the company for almost 2 years now I’m very happy , since they are always giving me opportunities to grow as a person and as a professional. I started as a line cook, and after eight months I was promoted to Sous Chef. I really like what i do in the kitchen, it’s always exiting and challenging every week with our specials and our Prix Fixe. I love the trust that the management team gives me. I know i still have a long way to go and I have more to learn, but I feel this is the right path.

Aaron Trujillo - I started at SkillsUSA in high school and won the state competition in Culinary Arts and competed in the nationals. During that time I got my first real kitchen job at Italian in the pantry. After moving to Albuquerque from Farmington, I started school at CNM’s culinary program. While I was in school I continued to learn at Italian and started moving up in positions. As soon as I graduated in December 2021, I was promoted to Sous at Italian. I have learned so much in my short time in the industry and have so much to learn. But that’s the best part of it. Learning.

M’tucci’s Moderno

Justin Sandoval - I started working at Albuquerque Uptown’s The Woodmark Assisted Living Facility, first as a Dishwasher and then as a Food server. In 2009, I decided to switch departments to become a Caregiver and then a Med-Tech up until April 2013. I’ve been in food service more than 10 years now and have worked in places such as Rio Grande Brew Pub & Grill at the Albuquerque Sun Port, Farina Alto Pizzeria & Wine Bar where I first met and worked with Cory Gray and Shawn Cronin. In the Fall of 2014 I received a call from now M’tucci’s Italian Chef Cory Gray asking me if I would like to come and join him and Chef Shawn Cronin at M’tucci’s Market & Deli. I immediately said yes with out any hesitation. This is where I really learned how to not only cook, but to also pickle food, brine and cure meat, make fresh mozzarella, discover various, but many meats and unique cheeses, condiments and charcuterie. As of now I am at M’tucci’s Moderno in Rio Rancho working with my Chef, Jorge Monterrosa.

M’tucci’s Bar Roma

Carlos Moreno - I have been in the culinary industry for 12 years now. My background is primary upscale fine dining and perfecting the craft of food at the highest level. I was formerly the Sous chef at Antiquity restaurant, where I started as a pantry cook and worked my way up to Sous chef. I was with Antiquity for total of 7 years and I was the Sous chef for 4 years. I graduated from CNM with my association degree in culinary arts in 2017. AT CNM, I started as an instructional technician, then a Culinary Lab Specialist, then a Culinary lab manager. I graduated from ENMU in 2020 with my Bachelors and I am now a Culinary Arts instructor at CNM. I have been part of the M’tucci’s family for more than 5 years now. I started part time as a line cook and I am now the Sous Chef at M’tucci’s Bar Roma. Food is my passion and perfecting my craft for the love of food is my legacy. I am honored to be back with the M’tucci’s family and I am looking forward to building Bar Roma to its highest potential.

Adan Diaz - I have spent years of dedication to cooking and learning more and more everyday. The result of my hard work is the position I have now at Mtuccis Roma restaurant . It’s very satisfying to know a lot of people visit our restaurant and leave happy.

Work Hard - Play Hard at the Rainy NM United Game

Weekend Specials

M’tucci’s Italian

Ravioli - Sweet Potato & Ricotta filling, Cotto Ham, Corn, Turnip Greens, Caramelized Onions, Sage Brown Butter Sauce, Garnished with Saved Parmesan, Pumpkin Seeds & Dried Cranberries $25

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

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

Braise - Half Chicken Braised with White Wine/Lemon/Rosemary, Mashed Sweet Potatoes, Haricot Vert $27

Weekend Cocktail

Strawberry Beret - Vanilla Vodka, Muddled Strawberries, Orgeat Syrup, Simple Vanilla, Half & Half


M’tucci’s Moderno

24 oz. Porterhouse - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $41

Pan-Seared Ono - Roasted Artichoke, Braised Escarole, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $25

Lobster Shrimp Pasta - Lobster, Patagonia Pink Shrimp, Grape Tomatoes, Lobster Cream Sauce, House Made Spaghettini Pasta $29

Weekend Cocktail

Balloon Glow - Absolut Vanilla, Intense Ginger, Alchemist Passion, Simple Syrup, Peychaud Bitters, Splash of Soda and Pasubio Amaro


M’tucci’s Twenty-Five

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

Pan-Seared Dry Scallops - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $43

Pork Saltimbocca - Pork loin lightly breaded, Prosciutto,,Sage, Tomatoes, Capers, Feta, Green Onions, Citrus Beurre Blanc Sauce served with Pecorino Cream Pasta

Weekend Cocktail

There’s a B in October- Jamesons Irish Whisky, Liquid Alchemist, Briotte Cassis de Dijon, Apple Cider, Honey, Lemon


M’tucci’s Bar Roma

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

Pasta di Pollo alla Cacciatore - M’tucci’s Red Wine Braised Chicken Thigh, Roasted Tomato, Toscano Olives, Mushrooms and Fresh Herbs, served over House Made Linguine tossed with Pecorino, Butter and Parsley. Garnished with Fresh Basil, Cacio di Roma & House Sangiovese Maldon-Cured Salt

Weekend Cocktail

He Who Must Not Be Named - Templeton Rye, Cynar, Angostura Bitters, Peychaud Bitters

Live Music for October & November

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

10/9 Shane Wallin

10/12 Gilbert Uribe

10/16 Nathan Fox

10/19 Cali Shaw

10/23 Rob Martinez

10/26 Shane Wallin

10/30 Shane Wallin

11/2 Lani Nash

11/6 Nathan Fox

11/9 Rj Perez

11/13 Oscar Butler

11/16 Shane Wallin

11/20 John Martinez

11/23 Ron Martinez

11/27 Shane Wallin

11/30 Oscar Butler

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

10/7 Jason Seel

10/13 Amy Faithe

10/14 Lani Nash

10/20 Oscar Butler

10/21 Alex Long

10/27 Matt Jones

10/28 TBD

11/3 Amy Faithe

11/4 Jason Seel

11/10 John Martinez

11/11 Lani Nash

11/17 Rj Perez

11/18 Matt Jones

11/25 Rob Martinez

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

10/7 TBD

10/13 Rj Perez

10/14 Matt Jones

10/20 Gilbert Uribe

10/21 Oscar Butler

10/27 Lani Nash

10/28 Rj Perez

11/3 Cali Shaw

11/4 John Martinez

11/10 Rob Martinez

11/11 Rj Perez

11/17 Matt Jones

11/18 Lani Nash

11/25 Alex Long

Thanks for reading. See you next Friday. Ciao!

Our Chef's Favorite Tools

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I asked our Chef’s and Managers: “What is your favorite kitchen tool?” Then I made the answer a little more difficult by adding, “And it can’t be your knife.” We could probably do a column on recommended knives, but I would guess that their answers would be repetitive: “A sharp one.”

I think you’ll be surprised by some of our favorite tools.

We’ll begin with John Haas, M’tucci’s Founding Chef, who is now Company President.

“My favorite is probably the spoon. It’s so versatile. It can be used in platings whether it’s scooping or spreading, obviously it’s used for tasting or stirring, and I frequently use it for peeling the skin off of things like ginger or boiled potatoes, or even carrots.”

Damien Lucero - Executive Chef/Operating Partner at M’tucci’s Bar Roma - My favorite is wood fire. Cooking over a fire is the ancient way. There is nothing that relates us more to our past than cooking over an open flame. The range of techniques and depth of flavor is truly unmatched.”

Ernest Nuñez, GM/Operating Partner at M’tucci’s Twenty-Five - “My favorite utensil is a good pair of tongs. They become an extension of your hand for just about anything, especially hot items. The spoon and wood fire get my vote for sure.”

Cory Gray - Partner/Executive Chef at M’tucci’s Italian - “I would have to say my favorite tool in the kitchen are my hands… With them I love to create bread, cheese and pasta, just to name a few. I believe your hands are one of the most important tools you have and so many things can be accomplished with just your hands. There is a special connection I feel while creating food using only my hands.”

Aaron Trujillo - Sous Chef at M’tucci’s Italian - “One of my favorite kitchen tools is my micro plane. I constantly use it week in and week out. If I’m not using it that day it’s still either right next to my cutting board or in my knife bag. It’s one thing that oddly became very important to me and that I can’t go without.”

Shawn Cronin - Partner/Company Chef - “My favorite tool in a kitchen is vinegar. You have vegetables that are getting old, pickle them or make a salad. You have fruit, make a shrub. You have a soup or sauce that is too rich, add a few drops of vinegar and watch the magic happen. Got a little fish leftover, cure it with salt and vinegar. A little in food can bring out so much flavor without having to add salt.”

Robin Dibble - GM/Operating Partner at M’tucci’s Moderno - “In an effort to avoid repeating every tool or implement that has been mentioned… I’ll quote one of my favorite Sous Chefs, Ty. He always said, ‘your greatest tool as a cook is your hands.’ I’ve thought about this often throughout my career in the kitchen. Every culinary skill requires “good” hands. Take care of your hands! Our second greatest tool is our palate. Over the last few years, as many of us experienced a loss of taste and smell, I have come to believe it’s one of our greatest assets as a cook. Tasting food is our happy place in the kitchen, and sharing ideas starts with your palate. It is deeply connected to why we love this restaurant life.”

Arcy Law - Bartender/Partner at Teddy Roe’s Bar - “I don’t know if I have a favorite tool in the kitchen, but I do love a big-ass cutting board.”

Michael Lewis - Editor of La Gazzetta - “I love the bread knife. I don’t bake very often, but the bread knife is so handy for scooping chopped vegetables from a cutting board or cleaning a pizza stone after each pizza.”

Weekend Specials

M’tucci’s Italian

Ravioli - Prosciutto/Ricotta filled: NM Porcini Mushrooms, Sun-Dried Tomatoes, Caramelized Onions, Light Porcini Cream Sauce, Crispy Prosciutto $27

24 oz Hand Cut Herb-Rubbed NY Strip: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $39

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

Braise - Sackett Farms White Wine/Fennel/Orange Braised Pork Shank, Creamy Polenta, Sautéed Spinach, Citrus Braising Sauce $31

Weekend Cocktail

Princess Peach - Peach Vodka, Aperol, Fresh Lemon Juice, Vanilla Syrup, Sparkling Water


M’tucci’s Moderno

14 oz. Hand Cut NY Strip - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $33

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

Calabrian Spare Ribs - Grilled Polenta, Jicama Slaw $19

Beef Carpaccio - Garlic Aioli, Arugula, Capers, Lemon Wedge $8

Weekend Cocktail

Shandy - Balcones Bourbon, Fresh Lemon Juice, Rosemary Syrup, Grapefruit Soda, Ex Novo Mass Ascension Float


M’tucci’s Twenty-Five

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

Pan-Seared Scallops - Garlic Whipped Potatoes, Sautéed Arugula, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $39

Salmon & Crab Cakes - Smashed, Crispy Yukon Gold Potatoes, Grilled Vegetables, Creamy Horseradish Remoulade Sauce $21

Weekend Cocktail

Jackalope: Bumbu Rum, St. Germain, Strega, Muddled Strawberry, Fresh Lime Juice & Honey Simple Syrup


M’tucci’s Bar Roma

Pan-Seared Norwegian Ocean Trout - Garlic Whipped Mashed Potatoes, Braised Arugula, Garlic, Pan-Seared Artichoke Hearts, Lemon Caper Butter Sauce $32

2-Year Old Prosciutto Ragu, M’tucci’s Pancetta, Braised Mushrooms, Herbed Ricotta & House Linguine

Weekend Cocktail

Castinez - Dahlia Tequila, Creme de Cassis, Fresh Lime Juice, Simple Syrup, Angostura Bitters

Live Music for August & September

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

8/7 RJ Perez

8/10 Lani Nash

8/14 Amy Faithe

8/17 Austin Van

8/21 Rob Martinez

8/24 Shane Wallin

8/28 Austin Van

8/31 RJ Perez

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

8/5 Cali Shaw

8/11 Matt Jones

8/12 Sloan Armitage

8/18 RJ Perez

8/19 Jason Seel

8/25 Lani Nash

8/26 Chessa Peak

9/1 Austin Van

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

8/5 Jacob Chavez

8/11 RJ Perez

8/12 Jason Seel

8/18 Alex Maryol

8/19 Lani Nash

8/25 Matt Jones

8/26 RJ Perez

9/1 Lani Nash

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!

M'tucci's + Steel Bender Brewyard

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It would be a fool’s errand to exclaim that one brewery is the best in New Mexico. However, it’s no stretch to say that Steel Bender Brewyard is one of the best - and certainly one of our favorites. So, we’re pretty excited to share the details for the June 23rd Five-Course Dinner with Steel Bender at M’tucci’s Twenty-Five.

Our special pairing dinners are an opportunity for our chefs to stretch their skills, exercise their taste buds and create dishes that will pair with specific beverages. The planning for every dinner begins with a tasting, lively discussion and lots of note taking. The managers and chefs work with the brewer or winemaker and discuss the characteristics of each wine or beer. I usually join the tastings, enjoy the drinks and listen to the chefs comment about what foods and flavor profiles will pair with each beverage.

The Steel Bender pairing was harder than you would think. Steel Bender has a wide variety of excellent beers including IPAs, Sours, Gose, Kolsch, Lagers, Pilsners and cask-conditioned ales. We have several available on tap: Skull Bucket IPA, Red Iron Ale and Lloyd’s 3 O’Clock Kolsch. For a limited time were are thrilled to offer Amelia, a Belgian Quad aged in a M’tucci’s Maker’s Mark Bourbon Barrel.

The award-winning brewery has been a fixture on the NM brewing scene since they opened five years ago. Robert Haggerty, aka Beer Guy & Bottle Washer, has been at the helm of Steel Bender Brewyard’s beer and cider production and barrel program from day one.

Bob entered the craft beer world 11 years ago at Oxbow Brewing in Maine after spending 20 years working in the culinary industry. He and his family moved to New Mexico in 2012 when he joined New Mexico's award-winning brewing community at La Cumbre Brewing for three and a half years followed by some time at Ponderosa Brewing before joining the Chant Family to help build Steel Bender Brewyard. Bob is a Certified Cicerone(R), known among the New Mexico beer industry for his impeccable and innovative palate, for his dedication to Old World traditional styles, and for his Yoda-level beer knowledge that he imparts to new brewers. He is happiest when he's talking about beer and teaching others how to make it.

In addition to those beers already in-house, Bill Heiman from Steel Bender brought: Compa, a lager brewed with Blue Corn and all NM ingredients; Esmerelda, an Italian Pilsner; Mañana, a Hazy IPA; Raspberry Dynamite, a Kettle Sour; The Judy, a Belgian Saison and Amelia (described above).

After a lot of tasting and discussion, Bill mentioned a new beer called The Salty Dog, a Gose with Grapefruit and Salt (just like the cocktail of the same name!). Company Chef Shawn Cronin started coming up with dessert ideas to pair with the beer without even tasting it. That’s how we roll.

The decision of the chefs and managers is final:

Last nights dinner at M’tucci’s Italian featured the wines from Jackson Family Wines and some dishes never offered before: Wagyu Short Ribs braised in Blackberry Shrubs and Cockles with Pickled Fennel & Caramelized Onions in a Granny Smith Apple Brodo. Everyone at our table showed great restraint in not licking the plate of Black Truffle+Mushroom Ravioli with Crispy Chicken Cracklings in a Roasted Chicken & Lemon Cream Sauce.

There are still a few spots available for the Tequila Dinner at M’tucci’s Moderno, Thursday, June 16. Enjoy distinctive cocktails featuring M’tucci’s El Tesoro Reposado and 818 Tequilas.

Weekend Specials

M’tucci’s Italian

Ravioli - Salmon Ricotta Ravioli, Cockles, Shrimp, Asparagus, Capers, Cherry Tomatoes, Pesto Breadcrumbs, Lemon Cream Sauce $27

14 oz Herb-Rubbed Hand-Cut 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 $31

Braise - Porcini/Beef in Red Sauce: Braised in Onions, Olives, Tomatoes and Red Peppers over Truffle Chives Mashed Potatoes $27

Weekend Cocktail

Playa d’ Oro: Tequila Orange Liqueur, Orgeat Syrup, Lime Juice, Honey Simple, Bitters Float, Edible Flower Garnish


M’tucci’s Moderno

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

Pan-Seared Swordfish - Roasted Artichoke, Sautéed Organic Arugula, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $27

Braised Sackett Farms Pork Belly - Creamy Mushroom Risotto $23

Weekend Cocktail

Sandia Sunset: Raspberry Vodka, Pink Lemonade Vodka, Lemonade, Tikki Bitters and a Pinot Noir Float


M’tucci’s Twenty-Five

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

Pan-Seared Mahi Mahi - Garlic Whipped Potatoes, Sautéed Arugula, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $29

Beef Tips Tortellini - Five Cheese Stuffed Tortellini, Roasted Red Peppers, Sautéed Mushrooms, Red Onions, Hot Pepper Relish, Goat Cheese Sauce $22

Weekend Cocktail

Sword & Shield: Absolut Peach, White Peach Purée, Lime Juice, Simple Syrup with a Meletti Amaro Float.

Live Music for June & July

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

6/12 Rob Martinez

6/15 RJ Perez

6/19 Matt Jones

6/22 Melissa Rios

6/26 RJ Perez

6/29 Chessa Peak

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

6/10 TBD

6/16 RJ Perez

6/17 Lani Nash

6/23 TBD

6/24 Nathan Fox

6/30 Oscar Butler

7/1 RJ Perez

7/7 Eryn Bent

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

6/10 Matt Jones

6/16 DeAndre Aragon

6/17 Jason Seel

6/23 Chessa Peak

6/24 RJ Perez

6/30 Shane Wallin

7/1 Lani Nash

7/7 John Martinez

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!





Pairing Dinners in June

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M’tucci’s chefs and managers have been working on a series of special dinners for June: a wine dinner at M’tucci’s Italian on June 9, a Tequila Dinner at M’tucci’s Moderno on June 16 and a Beer Dinner at M’tucci’s Twenty-Five on June 23. All dinners are $75 per person, begin at 6:30 and require a reservation.

Jackson Family Wine Dinner @ M’tucci’s Italian - Thursday June 9, 6:30pm

We have a long relationship with Jackson Family Wines, one of the most prominent wine families in the world. They started in the business in 1974 when their founder, the late Jess Jackson, bought an orchard in Lake County, California and planted Chardonnay grapes. From those early days they produced Kendall-Jackson Chardonnay which became the best-selling (and highly rated) Chardonnay in the U.S. With a strong belief in the value of terroir, the Jackson family acquired properties and only planted grapes that were suited to the land and climate.

We will feature their California wines with a five-course menu for $75 per person. Wines from Matanzas Creek, Santa Barbara, Anderson Valley and Knight’s Valley are included in the menu.

Make a reservation for this dinner by calling M’tucci’s Italian, 505-503-7327. Don’t wait, the last pairing dinner sold out in two days.

Tequila Dinner @ M’tucci’s Moderno - Thursday, June 16

Chefs gathered at M’tucci’s Moderno yesterday to taste the Blanco, Reposado and Añejo from 818 tequilas, along with the M’tucci’s Single Barrel, El Tesoro Reposado. Michael Trujillo from Southern Glazer Spirits led the tasting, offering expert insights into the farming and distillation processes for both labels.

Shawn, Cory & John sample the tequila from 818.

Steel Bender Beer @ M’tucci’s Twenty-Five - Thursday, June 23

The beer tasting was held with chefs and managers on Friday afternoon. The menu will be posted soon. The hardest part will be deciding which of the excellent beers and ales to feature.

M’tucci’s on Monday on New Mexico Living

Tune in Monday morning at 9:00am to catch us on KRQE discussing the plans at M’tucci’s Bar Roma for the Pride Parade on Saturday, June 11.

Weekend Specials

M’tucci’s Italian

Ravioli - Portobello Mushroom Ricotta ravioli, House Spicy Capicolla, Turnip Greens, Sweet Corn, Sun Dried Tomato, Caramelized Onion, Roasted Poblano Chile Cream Sauce $27

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

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

Braise - Pomegranate Braised Colorado Lamb Shoulder, Creamy Gorgonzola Polenta, Sautéed Green Beans, Pomegranate Braising Sauce, Mint, Pomegranate Seeds $29

Weekend Cocktail

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

Slow & Low Iced Coffee: Old Fashioned Whiskey, Frangelico, Cold Brewed Coffee, House Made Vanilla Infused Cream


M’tucci’s Moderno

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

Pan-Seared Rockfish - Roasted Artichoke, Sautéed Organic Arugula, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $24

Shrimp Diavolo - Pink Patagonia Shrimp, Caramelized Onion, Green Chiles, Capers, Marinara Sauce Spaghettini Pasta $21

Weekend Cocktail

Hit the Ground Running: Reposado Tequila, Simple Syrup, Lime, Coffee Liqueur


M’tucci’s Twenty-Five

24 oz. T-bone - Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $37

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

Stuffed Chicken allá Fiorentina - Chicken Breast stuffed with Imported Italian Mortadella, Mozzarella and House Made Smoked Bacon served with Fettuccine Black Truffle Cacio e Pepe and Roasted San Marzano Marinara Sauce $23

Weekend Cocktail

The Angry Pineapple: 4 day House Infused with Serrano Peppers 🌶 Espolon Blanco Tequila, Pineapple purée, Lime juice, Simple syrup. Shaken and served on the rocks with a Tajin Rim. Sweet and spicy margarita for a hot summer weekend

Live Music for June & July

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

6/5 Austin Van

6/8 Shane Wallin

6/12 Rob Martinez

6/15 RJ Perez

6/19 Matt Jones

6/22 Melissa Rios

6/26 RJ Perez

6/29 Chessa Peak

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

6/3 Chessa Peak

6/9 John Martinez

6/10 TBD

6/16 RJ Perez

6/17 Lani Nash

6/23 TBD

6/24 Nathan Fox

6/30 Oscar Butler

7/1 RJ Perez

7/7 Eryn Bent

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

6/3 Alex Maryol

6/9 Oscar Butler

6/10 Matt Jones

6/16 DeAndre Aragon

6/17 Jason Seel

6/23 Chessa Peak

6/24 RJ Perez

6/30 Shane Wallin

7/1 Lani Nash

7/7 John Martinez

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!

Rome Inspired M'tucci's Bar Roma

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As the opening day for M’tucci’s Bar Roma grows near, let’s revisit how Rome influenced our inspiration for creating a bit of Rome in Albuquerque.

Last September, Company President John Haas, Beverage Director Austin Leard, Company Chef Shawn Cronin and M’tucci’s Bar Roma General Manager Amanda Romero hit the ground running after the 10 hour flight from Dallas to Rome. Lots of meals, beverages, wild scooter rides, and fun were packed into five long days of cafes, street food stops, speakeasies, trattorias, gelato shops, a pasta making class and fine dining restaurants.

On the first day we discovered suppli at a small place called Mami, near Piazza Navona. Similar to the Sicilian snack called arancini, they are a little different and will be on the menu at M’tucci’s Bar Roma as Cacio e Pepe Arancini, creamy risotto that is lightly breaded, fried and topped with Cacio di Roma cheese, cracked pepper and olive oil. Earlier this month, guests at our five-course pairing dinner with La Cumbre Brewing sampled them and loved them.

Chef Damien Lucero, who will head the kitchen staff, was on the Tuscany trip in 2019 and spent hours talking with Shawn after the Rome visit. You will notice a few more Roman-influenced dishes on the menu when it’s released. Two of the dishes served at the La Cumbre dinner were influenced by our trip to Tuscany, but were created primarily because of Chef Damien’s love of pork.

The Amaro-Glazed Sackett Farms Ribs with Italian Olives and Roasted Bell Pepper was one of the most popular dishes at the LCB dinner. An Amaro (a bittersweet Italian liqueur) reduction with star anise and allspice sautéd with Italian olives, red bell and garlic is the glaze for the tender ribs.

Another Italian favorite using Sackett Farms pork is a Porchetta. This traditional Italian street food is found in stalls at markets, where a whole-pig is boned and slow-roasted with herb-spiced paste. Then it’s sliced and served in butcher paper or as a sandwich. Here is how Chef Damien will prepare it at M’tucci’s Bar Roma:

Don’t miss next week’s La Gazzetta when Chef Shawn and Damien talk about how they created the menu at M’tucci’s Bar Roma, which will open on May 4th. The menu will be posted on our website and on our Facebook page within the next week.

Weekend Specials

M’tucci’s Italian

Ravioli - Pickled Fennel & Ricotta Filling, Sautéed Pink Shrimp, House Capicolla, Sun Dried Tomatoe, Turnip Greens, Spring Onion, Pesto Cream Sauce $29

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

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

Braise - Sackett Farms Red Wine & Porcini Braised Pork Shank, Creamy Mushroom/Spinach Risotto, Red Wine Braising Sauce $27

Weekend Cocktail

Up All Night: Slow & Low Coffee Old Fashioned Whiskey, Campari, Kahlúa, Chocolate bitters, Lemon Twist


M’tucci’s Moderno

14 oz. Hand Cut NY Strip- Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $31

Pan-Seared Rockfish - Roasted Artichoke, Sautéed Organic Arugula, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $27

Beef Tip Tortelloni - Beef Tips, Cajun Seasoning, Grape Tomatoes, Green Onions, Gorgonzola, Rosa Sauce $21

Weekend Cocktail

Tesorosso: M’tucci’s El Tesoro Reposado Tequila, Fresh Lime Juice, Simple Syrup, Tonic Bitters, M’tucci’s Red Wine Float


M’tucci’s Twenty-Five

Sackett Farms Milk-Braised Pork Shank - Mascarpone Creamy Polenta, Sautéed Spinach, Gigante Beans and Carrot Brodo $28

8 oz. Top Sirloin (Picanha) - Garlic Whipped Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $28

Pan-Seared Mexican Fluke - Garlic Whipped Potatoes, Sautéed Arugula, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $29

Weekend Cocktail

Bruja- ha - M’tucci’s El Tesoro Reposado Tequila, Strega, Pilla Select, Fresh Lime Juice

Live Music for April & 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.


MODERNO

4/22 Kirk Matthews

4/28 Austin Van

4/29 Cali Shaw

5/5 Eryn Bent

5/6 Nathan Fox

5/12 Sloan Armitage

5/13 Lani Nash

5/19 Alex Maryol

5/20 RJ Perez

5/26 Oscar Butler

5/27 Kirk Matthews



TWENTY-FIVE

4/28 Oscar Butler

5/5 Kirk Matthews

5/12 Amy Faithe

5/19 Austin Van

5/26 Alex Maryol

Thanks for reading. See you next Friday. Ciao!

M'tucci's Culture

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A few years ago, before the opening of M’tucci’s Twenty-Five, M’tucci’s Founder Jeff Spiegel wrote an essay that was published in the Albuquerque Journal, basically saying that M’tucci’s has no problem finding bright, talented and motivated people to join the M’tucci’s team, and that we were confident we would have no problem attracting local talent for our third location. He went on to say that area businesses should stop complaining about the lack of local talent and that it was time for them to recognize an individual’s potential and to help them achieve their goals.

Despite a tumultuous economy, M’tucci’s is expanding to our fourth location in April and we are looking for people who want to grow with a company that is dedicated to quality and committed to paying a living wage.

To illustrate this point, several of our Managers, Partners and Head Chefs started with M’tucci’s working in entry level positions.

Austin Leard started with M’tucci’s as a bartender when M’tucci’s Italian opened in 2013. He is now a Partner and is in charge of the beverage program for all of the restaurants.

Chris O’Sickey joined M’tucci’s Italian as a line cook soon after the opening and is now a Partner and the General Manager of that location.

Amanda Romero was hired as a bar assistant at M’tucci’s Italian, then was promoted to a management position when M’tucci’s Moderno opened, eventually becoming General Manager. Now she is a Partner and the General Manager of the new M’tucci’s Bar Roma.

Taña Martinez joined M’tucci’s Italian as a server and bartender is now the Manager of M’tucci’s Catering.

Omar Rosas started at M’tucci’s Italian on day one and worked as line cook, then as Sous Chef, then became the Head Chef at M’tucci’s Moderno. He is now the Head Chef at M’tucci’s Twenty-Five.

Damien Lucero came to M’tucci’s Italian from the CNM program as a pizza dough maker, rose to the position of Sous Chef and will be the Head Chef at M’tucci’s Bar Roma.

In addition to offering room for advancement, M’tucci’s recently broke with industry tradition and implemented a four-day work week for Managers and salaried employees. We are working on a plan to offer the same schedule to all hourly employees later this year.

We have an employee retention rate that's far higher than the industry average, which remained intact during a worldwide pandemic. We're currently developing an education and training program, and an employee activity and club program to enrich the lives of our people within and outside of work. Our training program for all employees is one of the most extensive and evolved in the industry; we're very careful about who we hire, we train our people to be experts in our Italian culture, and that translates into good wages, job security and life enrichment.

Don’t simply take our word for it. What do our servers and bartenders have to say about their lives with M’tucci’s?

We are looking for a few good people. If this is you, or someone you know, come to the Job Fair:

Saturday and Sunday, April 2nd & 3rd from 11:00 - 4:00 at M’tucci’s Bar Roma at 3222 Central Ave SE in Nob Hill

M’tucci’s - it’s not just a job!

M’tucci’s Five-Course Dinners- April 5, 6 & 7

You still have to time to enjoy a sneak peek of the menu at M’tucci’s Bar Roma by making a reservation for the April 5 dinner with pairings from La Cumbre Brewing. Each of the five courses will be dishes that will only be available at our new Nob Hill location, opening later this month. Call the restaurant to reserve one of the last seats for this dinner.

The dinner at M’tucci’s Italian with Sheehan Winery is sold out, but we are taking names for a waitlist.

There are still a few spots available for the April 6th dinner with Hollow Spirits Distillery at M’tucci’s Moderno.

Weekend Specials

M’tucci’s Italian

Ravioli - Pesto Ricotta filling: Sautéed Mushrooms, Sun-Fried Tomato, Caramelized Onion, Roasted Butternut Squash Cream Sauce $23

24 oz Hand Cut Herb-Rubbed Porterhouse: 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 $29

Braise - Crispy Sackett Farms Pineapple Rubbed Pork Belly: Creamy Risotto with Roasted Red Bell Pepper, Scallions, Pineapple Shrub Fruit Garnish $27

Weekend Cocktail

Blanc de Rose: M’tucci’s El Tesoro Reposado Tequila, Liquid Alchemist Orgeat, Apfel Liqueur, Fresh Lime Juice


M’tucci’s Moderno

24 oz. Hand Cut T-Bone- Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $38

Pan-Seared Arctic Char - Roasted Artichoke, Sautéed Organic Arugula, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $27

Shrimp Scampi - Pink Shrimp, Diced Tomatoes, Preserved Brocollini, Lemon Bercy White Wine Sauce over Spaghettini $19

Weekend Cocktail

Straw-Bañero Margarita: Jimador Reposado Tequila,, Habañero Lime Syrup, Muddled Strawberry, Fresh Lime Juice, Dried Strawberry Garnish


M’tucci’s Twenty-Five

Seafood Risotto - Carnarolli Rice, Mussels, Clams, White Shrimp, Mahi Mahi, Lobster Cream Sauce with Red Onion, Green Peas, Shavedd Parmesan & Basil $33

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

Pan-Seared Ocean Trout - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $26

Weekend Cocktail

The Dude Abides: An homage to Jeff Bridges’ White Russian-swilling character in “The Big Lebowski”: House Infused Vanilla Vodka, Giffard Creme de Cacao, Slow & LowCoffee Old Fashioned, Half & Half, served with a house molded Ice Rock and Chocolate Cookie Rim.

Live Music for April & 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.



MODERNO


4/1 Alex Maryol

4/7 Oscar Butler

4/8 Nathan Fox

4/14 Sloan Armitage

4/15 Lani Nash

4/21 RJ Perez

4/22 Kirk Matthews

4/28 Austin Van

4/29 Cali Shaw

5/5 Eryn Bent

5/6 Nathan Fox

5/12 Sloan Armitage

5/13 Lani Nash

5/19 Alex Maryol

5/20 RJ Perez

5/26 Oscar Butler

5/27 Kirk Matthews




TWENTY-FIVE


4/7 Kirk Matthews

4/14 Amy Faithe

4/21 Eryn Bent

4/28 Oscar Butler

5/5 Kirk Matthews

5/12 Amy Faithe

5/19 Austin Van

5/26 Alex Maryol

Thanks for reading. See you next Friday. Ciao!

M'tucci's Special Dinners

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M’tucci’s Special Dinners are back, featuring three dinners with local favorites: Sheehan Winery, La Cumbre Brewing and Hollow Spirits Distillery. Each of the five-course dinners will focus on regional Italian cuisine. A Roman menu will be paired with La Cumbre beers and ales at M’tucci’s Twenty-Five on April 5, food from the Piedmont will be paired with cocktails from Hollow Spirits at M’tucci’s Moderno on April 6, and the food of Tuscany will pair with Sheehan Wines at M’tucci’s Italian on April 7. All dinners require an advance reservation and are $75 per person. Please call the restaurant to reserve.

The dinner menus were a collaboration between Company Chef/Partner Shawn Cronin, the chefs from each location, and the owners of each of the local beverage companies. Jeff Erway, Frank Holloway and Sean Sheehan will be present at their respective dinners to introduce the beverages chosen for each course.

The first dinner at M’tucci’s Twenty-Five will feature dishes that will be on the menu at the new M’tucci’s Bar Roma, slated to open in Nob Hill in April. Don’t miss this chance for a sneak peek at the new menu.

M’tucci’s Twenty-Five & La Cumbre Brewing - April 5 @ 6:30

La Cumbre Brewing has been producing local award-winning beers and ales since 2010. Owner Jeff Erway will join us to introduce the beers for the evening. Visit their local taprooms at 3313 Girard NE and 5600 Coors Blvd NW.

While the chefs were familiar with the beers at La Cumbre and had a pretty good idea of what they wanted to serve with the dinner, the wines (Sheehan currently bottles more than 20 varietals) and the cocktails for the other two dinners required more thought - and tasting. Recent tastings were held to create the menus for the dinners with Sheehan and Hollow Spirits.

Sean Sheehan started Sheehan Winery in 2015 and produces a long list of whites, rosé, reds and ports made exclusively from grapes grown in New Mexico. He selected 10 for us to taste and the chefs chose five of the wines for the dinner at M’tucci’s Italian. If you have not had Sheehan wines, you are in for a very special dinner. Sean is a passionate winemaker and his wines reflect the care and that passion.

Stop by their tasting room at 303 Romero St. NW in Old Town.

M’tucci’s Italian & Sheehan Winery April 7 @ 6:30

After years in the restaurant business, Frank Holloway opened Hollow Spirits in 2017. they now produce a line up of nearly 10 spirits, which are created for cocktails and mocktails. Stop by their location at 1324 1st St. NW.

Weekend Specials

M’tucci’s Italian

Ravioli - Butternut Squash & Ricotta filling, Roasted Eggplant, Sun-Dried Tomatoes, Caramelized Onions, Brown Butter Sage Sauce, Garnished with Shaved Parmesan & Corn Shoots $23

Cut of the Day -24oz Hand Cut T-Bone: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $35

Pan Seared Yellowtail: Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $26

Braise - Sackett Farms Pork Shank, Creamy Garlic Polenta, Scallions, Savory Braising Sauce, Pecorino & Parsley

Weekend Cocktail

Sangria Martini: Absolut Vodka, Anciano Tempranillo, Fresh Lime Juice, Cane Sugar


M’tucci’s Moderno

6 oz. Black Angus Filet - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $32

Pan Seared Yellowtail - Roasted Artichoke, Sautéed Organic Arugula, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $26

Jumbo Shrimp Pasta - Jumbo Shrimp & Pink Shrimp, Grape Tomato Seafood Sauce, House Made Fettuccine $26

Weekend Cocktail

Irish Lift: Jameson’s Irish Whisky, St. George Coffee Liqueur, Orgeat, Heavy Cream & Cinnamon


M’tucci’s Twenty-Five

Seafood Cannelloni - Shrimp, Crab & Ricotta Stuffed Pasta, Lobster Cream Sauce, Aged Mozzarella, Marinated Tomatoes, Capers, Scallions $27

8 oz Australian Wagyu Pichana - Garlic Whipped Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $33

Pan-Seared Barramundi: Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $34

Weekend Cocktail

Flippin’ Leprechaun - Jameson’s Irish Whisky, Green Chartreuse, Colver Honey Syrup, Orange Juice, Whole Egg, Orange Bitters

Live Music for March 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.

3/18

Lani Nash @ Moderno

3/24

Eryn Bent @ 25

Melissa Rios @ Moderno

3/25

Kirk Matthews @ Moderno

3/31

John Martinez @ Moderno

Austin Van @ 25

Thanks for reading. See you next Friday. Ciao

More New Menu Dishes

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Many of the new menu items have their origins in Italy, but are influenced by our local produce and by what our guests like. While the process for creating new dishes for our menus is a collaboratiion among the Chefs, you, our guests, also play a big part in determining what is added (or removed) from our menus.

Every weekend, our chefs create specials that are not on our regular menu. The most popular dishes inevitably appear on the menu when it is revamped.

Seared duck breasts were on the menu at M’tucci’s Twenty-Five when we first opened in February of 2021. One month later, we went into COVID lockdown and had to drop it from the menu. As restrictions were lifted, Chefs Shawn, Omar and Damian slowly added some of the more adventurous and time-consuming dishes to the menu. Sear Duck Breasts is one of them.

The duck is sourced from one of the premier duck farms in the country, Maple Leaf Farms in Indiana. For more than four generations, this family farm has led the way for producing sustainable, responsibly raised ducks. The ducks are raised in a cage-free environment and fed grains and vegetables. The White Pekin was introduced to the U.S. several years ago and is known for its milder flavor and tender meat, which is relatively lean.

Pairing the Seared Breasts with M’tucci’s Bacon, Sautéed Spinach and Roasted Beet & Mascarpone Risotto and Roman Artichokes, then finishing the plate with Vanilla Thyme Oil is a memorable dish.

Also new at M’tucci’s Twenty-Five is the Sunday-only Herbed Rotisserie Chicken, served with Sweet Potato Mash and Grilled Broccolini.

“We wanted to bring back the idea of shareable communal food. Good food should be more than just nutrition. It should also be about family and about dining together. So doing this rotisserie chicken just made sense as it’s really meant to be shared,” said Chef Shawn.

Our pizzas are inspired by Naples, the home of pizza. Neapolitan style pizza starts with pizza dough that takes several days of preparation, using a natural sourdough starter as our leavening agent instead of the more common commercial yeast. The natural leavening not only adds to the unique flavor of the crust, but it is also easier to digest and is more healthy than conventional crusts. We top our pizzas with the best ingredients, including local produce, House Cured, or Imported Meats and Cheeses. Hint: they are half price on Tuesdays - only at M’tucci’s Twenty-Five.

Changes Coming to M’tucci’s Social Media

Our Instagram channels, are consolidating. In the coming days we'll rename our M’tucci’s Italian Instagram "M'tucci's Restaurants" where you will find information about our company, our food and our team. We encourage you to follow this Instagram account, which will begin transitioning in the next week.

There are so many big things happening across our company, that we're making sure our guests have a clear channel for this information. The Facebook pages for all M’tucci’s locations will remain active and we will post information (such as Weekend Specials) that is related to each location: M’tucci’s Italian, M’tucci’s Moderno, M’tucci’s Twenty-Five and M’tucci’s Bar Roma (opening in April).

Of course, La Gazzetta will remain the main source of information about all things M’tucci’s, including the Weekend Specials and Live Music schedules.

Weekend Specials

M’tucci’s Italian

Ravioli - Spinach Ricotta filled Ravioli, Chicken, Portobello Mushroom, Sun Dried Tomato, Capicolla, Spring Peas, Spicy Tomato Cream Sauce $25

Cut of the Day -24oz Hand Cut Porterhouse, Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $38

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

Braise - Sackett Farm Red Wine Porcini Braised Pork Shank, Butternut Squash Purée, Grilled Broccolini, Red Wine Porcini Braising Sauce $27

Weekend Cocktail

Pirates Cove: Bumbu Caribbean Rum, Bigalet China China Amaro, Fresh Lime Juice, Liquid Alchemist Orgeat, Angostura Bitters


M’tucci’s Moderno

Cut of the Day 24 oz Hand-cut Porterhouse Steak - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $39

Pan Seared Fresh Fish California Halibut - Roasted Artichoke, Sautéed Organic Arugula, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $26

Roasted Chicken Portobello - Pan Seared Chicken Breasts, Roasted Garlic Demi Glacé, House-made Spaghettini, Garlic, Sun Dried Tomatoes, Fresh Spinach, Roasted Portobello Mushrooms, Aged Mozzarella $19

Weekend Cocktail

Juliet & Romeo - Beefeater Gin, Muddled Cucumber & Mint, Fresh Lime Juice & Bitters


M’tucci’s Twenty-Five

Shrimp & Orzo Pasta: Orzo Pasta Salad with Spinach, Sun Dried Tomato, Shallots, & Grilled Jumbo Pink Patagonia Shrimp, Balsamic Reduction $19.00

8 oz NY Filet: Garlic Whipped Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $36

Pan-Seared Mahi Mahi: Garlic Whipped Potatoes, Grilled Escarole, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $26

Weekend Cocktail

“Wake Me Up Before You Go Go” - Jameson Orange infused Irish Whiskey, Hochstadter's Slow & Low Coffee Old Fashioned, Giffard White Crème de Cacao, and Espresso

Live Music for January, February & March 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.

2/25

Eryn Bent @ Moderno

3/3

RJ Perez @ 25

Kirk Matthews @ Moderno

3/4

Lani Nash @ Moderno

3/10

Lani Nash @ 25

Nathan Fox @ Moderno

3/11

Melissa Rios @ Moderno

3/17

Amy Faithe @ 25

Jason Seel @ Moderno

3/18

Lani Nash @ Moderno

3/24

Eryn Bent @ 25

Melissa Rios @ Moderno

3/25

Kirk Matthews @ Moderno

Thanks for reading. See you next Friday. Ciao

Telling the M'tucci's Story

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Last week I celebrated three years working with this dynamic company. In 2018 my wife and I had relocated to Albuquerque after living in Mexico for eight years. We had a business photographing destination weddings and teaching photography workshops in Chiapas. We were both ready for a change and I was ready for a new challenge.

It all started when I read an op-ed piece in the Sunday Journal by M’tucci’s founder, Jeff Spiegel. In his essay, he took local companies to task for complaining about the lack of talent in New Mexico. He said that M’tucci’s had no problem finding and keeping talented people and that they would open their third location soon.

I sent Jeff and Katie an email the next day saying, “I wonder if my skills would be of interest to you.” Luckily they said yes. After beginning my career as a newspaper photographer, then transitioning to television news, I moved on to freelance photography. For the last 40 years, I have told stories and made photos for magazines (TIME, Newsweek, Smithsonian), books (National Geographic) and corporate clients.

I was given the job of telling the M’tucci’s story. I would use social media, enhance this website and make videos for a new YouTube channel. After the first month, Jeff said, “I want a newsletter or weekly newspaper.” La Gazzeta first appeared on this website on March 18, 2019. The M’tucci’s story not only includes the amazing team, the food and drinks, but also the culture of Italy and how it influences everything at M’tucci’s.

A lot has happened in the last three years: the Market & Pizzeria closed, M’tucci’s Twenty-Five opened, all restaurants closed, all restaurants opened, family meal kits were created, new patio spaces built, new M’tucci’s pork, sausage and wine was introduced, and an ever expanding group of talented people came to the M’tucci’s family. Let me indulge in a little nostalgia and show some of the images and videos from the past three years.

SCENES FROM THE MARKET

The Market closed in November 2019, after several years of being a popular destination for West side residents. Unfortunately, with the opening of M’tucci’s Twenty-Five a few months away, we decided that we couldn’t do both.

M’TUCCI’S FAMILY

The Partners in 2019 at the Market & Pizzeria.

Some of the Chefs and Managers at our three locations.

EVENTS

Weddings, fundraisers, shrub cocktail classes and Mother’s Day Brunch at Gruet Winery were just a few of the events that we catered in the past three years.

NEW PRODUCTS

M’TUCCI’S YOUTUBE CHANNEL

There are more than 80 videos on M’tucci’s YouTube channel, covering cooking demonstrations and cocktail techniques. However, the video below is our most popular, with Chef Cory’s demonstration for making Bacon Wrapped Filet Mignon being viewed by more than 3,800 people.

Weekend Specials

M’tucci’s Italian

Ravioli: House Made Ravioli filled with Mushrooms & Ricotta topped with House Capicolla, Sun-Dried Tomatoes, Mushrooms, Caramelized Onions, with a 10-year-old Balsamic Butter Sauce $25

16 oz. Hand Cut NY Strip: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $34

Pan-Seared Mahi Mahii: Creamy Garlic Mashed Potatoes, Grilled Artichoke Hearts, Sautéed Arugula, Lemon Caper Butter Sauce $25

Sackett Farms Braised Pork Shank: Mashed Potatoes, Red Wine Porcini Braising Sauce $25

Weekend Cocktail

Rumarretto: Pyrat Aged Rum, Lazzaroni Amaretto, Heavy Cream, Brown Sugar Syrup, Angostura Bitters, Cinnamon


M’tucci’s Moderno

6 oz Hand-Cut Black Angus Filet: Salt Water Potatoes, Grilled Asparagus, Salsa Verde $34

Pan-Seared Mahi Mahi: Garlic Mashed Potatoes, Sautéed Organic Baby Arugula, Roasted Artichoke, Lemon Butter Caper Sauce, Prosciutto Powder $26

Beef Tips Tortellini: Cajun Seasoning, Grape Tomatoes, Rosa Sauce $20

Weekend Cocktail

Aperol Sour: Woodford Reserve Bourbon, Aperol, Simple Syrup, Fresh Lime, Egg White


M’tucci’s Twenty-Five

Frutti di Mar: White Clams, Totten Inlet Black Mussels, Pink Patagonia Shrimp, Spicy Roasted Clam Tomato Sauce, House Spaghettini & Fresh Basil $23

24 oz. Bone-In NY Strip: Garlic Whipped Potatoes, Grilled Broccollini, Smoked Blackberry Bone Marrow Butter $34

Pan-Seared Mahi Mahit: Garlic Whipped Potatoes, Grilled Escarole, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $25

Cicchetti Special: Smoked Salmon Tartare, Strawberry Shrub Jam, House Rosemary Pecorino Crackers, Fresh Herbs $6

Weekend Cocktail

Pelirrojo: Espolon Blanco Tequila, Ginger Syrup, Fresh Lime Juice & Grapefruit Juice Soda

Live Music for January, February & March 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.


January

1/14

Eryn Bent @ Moderno

1/20

Amy Faithe @ 25

RJ Perez @ Moderno

1/21

Cali Shaw @ Moderno

1/27

Lani Nash @ 25

Melissa Rios @ Moderno

1/28

Jason Seel @ Moderno

2/3

RJ Perez @ 25

Eryn Bent @ Moderno

2/4

Lani Nash @ Moderno

2/10

Melissa Rios @ 25

Jason Seel @ Moderno

2/11

Cali Shaw @ Moderno

2/17

Kirk Matthews @ 25

Rj Perez @ Moderno

2/18

Lani Nash @ Moderno

2/24

Amy Faithe @ 25

Kirk Matthews @ Moderno

2/25

Eryn Bent @ Moderno

3/3

RJ Perez @ 25

Kirk Matthews @ Moderno

3/4

Lani Nash @ Moderno

3/10

Lani Nash @ 25

Nathan Fox @ Moderno

3/11

Melissa Rios @ Moderno

3/17

Amy Faithe @ 25

Jason Seel @ Moderno

3/18

Lani Nash @ Moderno

3/24

Eryn Bent @ 25

Melissa Rios @ Moderno

3/25

Kirk Matthews @ Moderno

Thanks for reading. See you next Friday. Ciao!



M'tucci's "Pastry Palace"

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On any given day of the week, Brianna Dennis, M’tucci’s Executive Pastry Chef, is the hardest working person in the company. That is especially true during the holidays. She and an assistant are responsible for all of the desserts and gelato for three restaurants and a very busy catering operation.

Brianna joined us when M’tucci’s Twenty-Five opened in February of 2020. Previously, she had been the Pastry Chef for Dunton Springs Resort, an exclusive resort near Telluride, CO and at the Hotel Andaluz. She was an instructor for the hospitality school at CNM (and is still a part-time faculty member) and was the Education Director at the New Mexico Restaurant Association before being lured back into the kitchen. We are lucky she said yes.

“The thing about Brianna that is known throughout this industry and throughout New Mexico is that she is insanely talented. Working next to her, you really get to see how much care she puts into every detail no matter how busy it is, no matter how crazy it is, or no matter how big a hill she has to climb. It doesn't matter the project, the budget or the style of service, she has three tricks up her sleeve to flawlessly execute it. I've seen her do desserts for a party that was $200 a head and I've seen her do desserts for a buffet line that was $10 a person and to her the level of care and attention to detail is exactly the same,” said Chef/Partner Shawn Cronin.

 

Tucked away in a room adjacent to the bar at M’tucci’s Twenty-Five, the Pastry Palace creates at least five different desserts, two to three flavors of gelato, a special dessert every Wednesday for Prix Fixe dinner at M’tucci’s Italian and, of course, special cookies, cakes and pies for the holidays.

Some of the favorites are found at all of the restaurants, such as the Tiramisu and the Lemon Ricotta Cookies. However, there are a few desserts unique to each place. One of those is the Lemon Chantilly Cake topped with Almond Brittle Dust and Fresh Blackberries at M’tucci’s Twenty-Five.

Brianna created new versions of holiday pies for Thanksgiving the past two years. If you haven’t tasted her Bourbon Pecan Pie with Chantilly Cream or the Spiced Pumpkin Pie with Pumpkin Seed Brittle, I feel sorry for you and you will have to wait until next November to try them. Right now, she is busy baking cookies for our Holiday Cookie Box (available until the New Year) which includes the wildly popular Lemon Ricotta Cookie, Vanilla Shortbread, Chocolate Crackle and Chocolate Chip.

The Holiday Cookie Box is available until January 1. Call to reserve one or pick one up on your next visit. 20 Cookies for $16!

Lemon Ricotta, Vanilla Shortbread, Chocolate Crackle & Chocolate Chip

Give a Gift and Receive a Gift. Available through December 31.

Available at all locations and on our website.

If you are having turkey and stuffing for Christmas Dinner, check out Cory’s stuffing recipe using M’tucci’s Artisanal Italian Sausage.

Weekend Specials

M’tucci’s Italian

Ravioli: House Made Ravioli filled with Sweet Potato & Ricotta: Roasted Poblanos, Prosciutto, Sun-Dried Tomatoes, Broccolini, topped with Dried Cranberries and Candied Pecans, Manchego Cream Sauce $27

24 oz. Hand Cut Porterhouse: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $38

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

Red Wine Braised Shredded Pork: over Butternut Squash, Puréed Spinach, Mushrooms in a Savory Sauce topped with Micro Greens $25

Weekend Cocktail

Tesorosso: M’tucci’s Reposado, Fresh Lime Juice, Cane Syrup, Tonic Bitters & M’tucci’s Montepulciano


M’tucci’s Moderno

24 oz T-Bone: Salt Water Potatoes, Grilled Asparagus, Salsa Verde $38

Pan-Seared Yellowtail: Garlic Mashed Potatoes, Sautéed Arugula, Roast Artichoke, Caper Lemon Butter Sauce, Prosciutto Powder $23

Calabrian Braised Volcano Sackett Farms Pork Shank: Preserved Vegetable Tomato Ragu, Roasted Garlic Mascarpone Polenta, Braised Escarole $27

Weekend Cocktail

Santa’s Little Helper: Absolut Vanila, Rumpleminz, Godiva Dark Chocolate, Half & Half


M’tucci’s Twenty-Five

Crispy Crab & Shrimp Cakes over a Corn & Potato Hash, Green Beans and Creamy Horseradish Sauce $19

Pan-Seared Striped Sea Bass: Garlic Whipped Potatoes, Grilled Escarole, Stem on Artichoke Hearts, Lemon Butter, Capers $32

24 oz. Hand Cut Porterhouse: Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone marrow Butter $38

Surf & Turf: 8 oz Filet + Wild Caught Shrimp, Grilled Broccolini, Whipped Sweet Potatoes, Amaro Butter Sauce $39

Weekend Cocktail

Naughty List Apple-tini: Copper Kings Spiced Apple Brandy, Cardamaro, Allspice Tiki Bitters, Apple Juice, House Made Caramel

Holiday Cocktail

Spiced Cranberry Mule: Tito’s Handmade Vodka, Cranberry Juice, Liquid Alchemist Spiced Apple Syrup, Gosling’s Ginger Beer, Fresh Lime Juice

Live Music for December & January at M’tucci’s Twenty-Five and M’tucci’s Moderno

Thursdays @ 6:30 & Fridays @ 7:30

December

12/24

RJ Perez @ Moderno

12/30

RJ Perez @ 25

?? @ Moderno

12/31

Jason Seel @ 25 7:30-10 plus DJ 10:30-12:30

Lani Nash @ Moderno 7:30-10 plus DJ 10:30-12:30

January

1/6

Cali Shaw @ 25

Jason Seel @ Moderno

1/7

Lani Nash @ Moderno

1/13

Kirk Matthews @ 25

Sloan Armitage @ Moderno

1/14

Eryn Bent @ Moderno

1/20

Amy Faithe @ 25

RJ Perez @ Moderno

1/21

Kirk Matthews @ Moderno

1/27

Lani Nash @ 25

Melissa Rios @ Moderno

1/28

Jason Seel @ Moderno

Thanks for reading. See you next Friday. Buon Natale!

Italian Sausage

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Sausage making in Italy probably originated in Southern Italy in Basilicata, which was known as Lucania in ancient times. In the 5th Century BC, the Roman historian Marco Terenzio Varrone described soldiers stuffing meat into pig intestines together with spices and salt. They called the minced meat stuffed into a casing lucanica, because soldiers learned how to prepare it from the Lucanians.

The dish was served to Roman emperors who fell in love with it and its popularity then spread throughout the country. A version of the original sausage is now produced in Northern Italy and called luganega. Today its typical recipe includes salt, chili pepper, wild fennel, pepper and anise. It has a long horseshoe shape and is sold by the length instead of by weight.

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Sausage differs from North to South in Italy. Here a few descriptions from lacucinaitaliana.com:

Finocchietto mon amour: This Calabrian sausage has a similar shape but different ingredients: in addition to the ubiquitous pork shoulder and belly, there is generally also a significant amount of spicy chili pepper, in addition to sweet chili peppers.

Cervellata in Toritto: Puglia offers both pork sausages and numerous specialties that mix beef and pork. This is prepared with selected cuts of beef (70%) and pork (30%) along with a rich condiment including fresh basil, garlic, pepper, salt and grated pecorino.

Canon: In Tuscany and Umbria, their salsiccia uses fatty meats more abundantly and seasons them with salt, pepper and lots of garlic, in addition to red wine.

Sausage is not cured and must be cooked, unlike salami and prosciutto, two other prominent pork products.

Our partnership with Sackett Farm Family, who raise only heritage breed Berkshire/Duroc pigs, allows us to offer more flavorful and extremely high quality product. M’tucci’s has been making sausage since we opened, using it on pizzas, in pasta dishes and braised over polenta, but we think our dishes with pork have risen to new heights.

After a lot of testing and tasting, we’re pretty excited for M’tucci’s Old World Artisanal Italian Sausage with Red Wine to be available in Albertsons Markets and M’tucci’s Restaurants in the next week. It will be sold in one pound packages in stores in Albuquerque, Santa Fe and Taos.

The recipe was created by Company President/Executive Chef John Haas when M’tucci’s Italian opened eight years ago. The recipe had minor changes two years ago and is a blending of Southern Italian and Tuscan styles. Some of the ingredients are toasted fennel, garlic, crushed pepper and red wine. It’s all natural and does not contain any preservatives. Two videos are below, one showing how we braised it in a casing and serve it with soft polenta and one showing how to make Sausage Burgers. We know you will love it!

Prepare for sausage jokes:

What did one sausage say to the other? Let’s Link Up!

What did the female sausage say to the male sausage? Wait, did you put on a condiment?

Did you hear the one about the German Sausage? It was the wurst.

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Pasta Della Forma at M’tucci’s Italian

A popular restaurant pasta preparation in Italy and in California is now in Albuquerque - only at M’tucci’s Italian. Pasta Della Forma (from formaggio which is Italian for cheese) is finished table side in a cheese wheel. We use Fresh House Spaghettini and Piave Vecchio, a cheese from the Veneto region near the Dolomite mountains. You have a choice of two toppings:

Mushroom Duxelle: Baby Portobello Mushrooms, Thyme, Garlic, White Wine

Roasted Red Bell Pepper/Sun-Dried Tomato Relish

Pasta Della Forma: Minimum of two people, Prepared Table side $38 Chef’s Condiments Add $3

I recommend a healthy grinding of fresh pepper. A short video shows how it’s done.

Weekend Specials

M’tucci’s Italian

24 oz Hand Cut Porterhouse: Crispy Salt Water Potatoes, Grilled Broccolini, Balsamic Reduction $38

Pan-Seared California White Sea Bass - Sweet Potato Puree, Broccolini, Sweet Pea and Duck Prosciutto Succotash $29

Crab & Cream Cheese Ravioli: House Crispy Bacon, Artichoke & Sweet Peas tossed in a Crab Thyme Cream Sauce $23

Pasta Della Forma: House Made Spaghettini & Piave Vecchio Cheese, Minimum of two orders, Prepared Table side - $38, Chef’s Condiments Add $3

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

Aloha Weekend: Pyrat Rum, Pineapple Rosemary Shrub, Vanilla Syrup, Orange and Lime Juice

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

16 oz. Veal Porterhouse: Crispy Saltwater Potatoes, Grilled Asparagus, Salsa Verde $36

Pan-Seared Barramundi: Garlic Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $26

Crispy Chicken Confit Risotto: Wild Mushrooms, Roasted Celery & Carrots, Creamy Carnaroli Rice $19

Weekend Cocktail

Avión: made with Blanco Tequila, Creme de Violette, Maraschino Liqueur, Pineapple and Lime Juice

M’tucci’s Twenty-Five

Stuffed Sackett Farm Pork Loin: Stuffed with Seared Mushrooms, Artichokes, Spinach & Pecorino. Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $22

Pan-Seared Ono: Seared Artichokes, Grilled Escarole, Garlic Whipped Potatoes, Lemon Caper Butter Sauce $21

Surf & Turf: 5 oz. Beef Tenderloin, Grilled Patagonian Pink Shrimp, Sweet Potato Mash, Grilled Broccolini, Balsamic Reduction $28

Gelato: Chocolate Hazelnut Stout

Sorbetto: Triple Berry

Tell ABQ - Taste of Summer

A new radio program that features local restaurants and is hosted by Jade and Ashley will have M’tucci’s Twenty-Five Chef/Partner Shawn Cronin as a guest on Tuesday, June 1 at 12:30. To listen to the live hour-long interview and to hear the hosts review of a recent visit to M’tucci’s Twenty-Five go to the App store for Apple or Android and download the Tell ABQ app. If you miss the live program, the show will be archived so you can listen at your own convenience. Don’t miss it!

Jade & Ashely from Tell ABQ - Taste of Summer, loving gelato at M’tucci’s Twenty-Five

Jade & Ashely from Tell ABQ - Taste of Summer, loving gelato at M’tucci’s Twenty-Five

M’tucci’s Gourmet TV Dinners

We appreciate your support, but all good things must come to an end. When the current inventory of TV dinners is gone - then they will be gone. There are a few left at each location.

Thanks for reading. See you next Friday. Ciao!

Happy Mother's Day

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Happy Mother’s Day, which is celebrated in the U.S. and in Italy on the second Sunday of May every year.

In early times, La Festa della Mamma, was known as a spring fertility ritual to honor the goddess Rhea, mother of all the gods. Rhea was the mother of Romulus and Remus who, according to ancient legend, were the founders of Rome. Some say that the Romans paid homage to Juno and Cybele, their goddesses of motherhood and marriage, and that was the origin of Mother’s Day in Italy.

In the 30s, while the Fascists were in power, they instituted a celebration called “La Giornata della madre e del bambino" - the day of the mother and child, which was a tribute to all mothers bearing good fascist sons to perpetuate the regime.

Fifty years after Mother’s Day became an official holiday in the U.S., a priest in Assisi proclaimed the same day as La Festa della Mamma, and the following year (1957) the Italian lawmakers made it official.

While there are differences in the holiday between the two countries, the Italians traditionally make cards with poetry, and start the day by making breakfast for Mom. Then, Mom is celebrated at her favorite restaurant, with Mother’s Day being the busiest day for restaurants throughout Italy.

Where would Italian food be without madri and nonne (moms and grandmothers), who traditionally run the kitchen at home and in many restaurants in Italy? Most of the well-known Italian cookbook authors are women: Marcella Hazan and Lidia Bastianich.

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Mama Leone’s Ristorante was in New York City and could be responsible for the popularity of Italian cuisine in the U.S. Luisa Leone was known as a good cook and was encouraged by opera singer Enrico Caruso to open a small restaurant in the family’s living room in 1906. They could only fit 20 seats, but he brought such a large entourage for opening night, that people had to sit on wine crates to eat their $.50 meal.

Mama moved out and opened a large space in the Theater District on West 48th St that had 11 dining rooms with seating for more than 1,200 people, serving more than 700,000 meals a year.

The restaurant was so popular, that they printed 25,000 menus every two months and gave them away to their customers, mostly out-of-town visitors. According to a 1987 New York Times story, Manhattanites considered the restaurant “declasse”, with its strolling accordion players, enormous pink margaritas and plastic grapes dangling from the rafters.

“But people from other boroughs and the suburbs mark the occasions of their lives there. For generations, one Connecticut family has observed all its 13th birthdays there. And people journey from around the globe to see the Statue of Liberty, the Rockettes and this restaurant.

Simply put, Leone's is a real good deal, particularly for the glutton. A $23.95 seven-course veal parmigiana spread begins with an enormous hunk of mozzarella and ends with a dessert, like spumoni or rum cake. The price includes free parking in the theater district.” (The New York Times, 9/19/1987)

M’tucci’s Founder Jeff Spiegel who owned several Manhattan restaurants said, “I was there once. It was a midtown Italian restaurant focused on the NYC tourist trade. Go once and that was all you needed.”

I asked a few NYC friends if they remembered the restaurant, “YES! While visiting with my Brooklyn relatives, I went into "the city" for dinner and a show. I must have been around nine or ten years old. I can still remember the red and white maxi dress I wore, which matched the checkered tablecloths. I bragged to my friends back in Miami about going to the famous Mama Leone's and seeing the Rockettes dance at Radio City. Vivid memory considering it was over 50 years ago, said NYC Photographer Erica Berger.

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The restaurant was popular enough that Mama’s son, Gene, published “Leone’s Italian Cookbook” in 1967. (It was the second cookbook given to me by my mother, after “The Joy of Cooking”). The cookbook’s forward was written by President Dwight D. Eisenhower, and is now a collector’s item. You can find it used for as much as $125 a copy. Sadly, I no longer have mine.

The restaurant was a victim of the condo craze in the 90s and closed permanently on January 10, 1994.

Celebrate Mother’s Day with M’tucci’s

Open at 10:00am Sunday!

We still have a few tables available at all locations. Use Open Table or call for reservations.

M’tucci’s Twenty-Five Specials

M’tucci’s Italian Specials

M’tucci’s Moderno Specials

M’tucci’s Catering

As we continue to return to normal, contact us about your event or wedding reception. Taña can help with catering at your home, office or any event location. 505-350-0019 or [email protected]

Click here for our catering menu.

M’tucci’s Gourmet TV Dinners

Getting back to work and putting in some long hours? We’ve got you covered for dinner with M’tucci’s Gourmet TV Dinners. Only $9. Simply Heat and Eat. Always Fresh - Never Frozen. Available at all locations.

Thanks for reading. See you next Friday. Ciao!

Italian Trattorias

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Editor’s Note: I am on vacation this week, but we are honored and excited to feature an excerpt from an essay in Pasta, Pane, Vino by James Beard Award-Winning author Matt Goulding. Probably one of the best books written about Italian food and travel, Pasta, Pane, Vino takes the reader on a culinary adventure throughout the peninsula. A more detailed bio and a link to his books follow the essay.

In the chapter about Rome, he answers the question (with great examples): what is a trattoria? When I read his description, I thought, “he just described M’tucci’s.

We hope you enjoy it enough to buy the book, in addition to the other two in the series about Japan and Spain. Read on.

Rome

Rome

“Ristoranti, the most formal class of dining in Italy, have the prices and the worldly clientele to experiment, but the heart of Italian food culture, especially Roman food culture, is the trattoria, an institution historically built on an infallible formula: good product, unfussy technique, reasonable prices. According to my friend Alessandro, there are only a few true trattorie left in Rome, and he dispatches me to one with a friend, Andrea Sponzilli, another intrepid food writer. “He’ll know what to order.”

Among the pillars of Italian cuisine, pasta is the most sacred—the one that has inspired thousands of books, millions of journeys, and infinite debates about the way to do it right.

The rest of the world openly wonders what makes Italian pasta so good and theirs so mediocre, but the answer is right in front of their faces: the pasta itself. The bond between flour and water (and in some cases egg) is sacrosanct, and it must not be broken unnecessarily, compromised by sloppy cooking or aggressive saucing or tableware transgressions. That means cooking it properly, ignoring package or recipe instructions and instead relying on a system of vigilant testing until only the barest thread of raw pasta remains in the center of the noodle. That means saucing it sparingly, in the same way a French chef might dress a salad, carefully calibrating the heft and the intensity of the sauce to the noodle itself. That means refraining from unholy acts of aggression: throwing it against the wall, adding oil to the boiling water, spinning the pasta against your spoon, or for God’s sake cutting the noodles with a knife and a fork. Above all, that means thinking not addition but subtraction, not what else can I add, but what can I take away?

Italian cuisine, at its very best, is a math problem that doesn’t add up. A tangle of noodles, a few scraps of pork, a grating of cheese are transformed into something magical. 1 + 1 = 3: more alchemy than cooking.

No strain of regional Italian cooking expresses that more clearly than the iconic pastas of Rome: gricia, carbonara, amatriciana, and cacio e pepe. “They are the four kings,” says Andrea as we peruse the menu of Cesare al Casaletto, a trattoria in Monteverde. It’s ten minutes from the center of Rome, but for tourists who rarely cross the Tiber except to dip a toe in Trastevere, it might as well be in Florence. Our table of four decides to divide the royalty among us, and when the four dishes arrive, a silence falls over us. There’s a near-spiritual significance to having these four pastas on the table at once—each revered enough to have achieved canonical status among carb lovers the world over, but none containing more than a handful of ingredients.

Carbonara: The union of al dente noodles (traditionally spaghetti, but in this case rigatoni), crispy pork, and a cloak of lightly cooked egg and cheese is arguably the second most famous pasta in Italy, after Bologna’s tagliatelle al ragù. The key to an excellent carbonara lies in the strategic incorporation of the egg, which is added raw to the hot pasta just before serving: add it when the pasta is too hot, and it will scramble and clump around the noodles; add it too late, and you’ll have a viscous tide of raw egg dragging down your pasta.

Cacio e pepe: Said to have originated as a means of sustenance for shepherds on the road, who could bear to carry dried pasta, a hunk of cheese, and black pepper but little else. Cacio e pepe is the most magical and befuddling of all Italian dishes, something that reads like arithmetic on paper but plays out like calculus in the pan. With nothing more than these three ingredients (and perhaps a bit of oil or butter, depending on who’s cooking), plus a splash of pasta cooking water and a lot of movement in the pan to emulsify the fat from the cheese with the H2O, you end up with a sauce that clings to the noodles and to your taste memories in equal measure.

Amatriciana: The only red pasta of the bunch. It doesn’t come from Rome at all but from the town of Amatrice on the border of Lazio and Abruzzo (the influence of neighboring Abruzzo on Roman cuisine, especially in the pasta department, cannot be overstated). It’s made predominantly with bucatini—thick, tubular spaghetti—dressed in tomato sauce revved up with crispy guanciale and a touch of chili. It’s funky and sweet, with a mild bite—a rare study of opposing flavors in a cuisine that doesn’t typically go for contrasts.

Gricia: The least known of the four kings, especially outside Rome, but according to Andrea, gricia is the bridge between them all: the rendered pork fat that gooses a carbonara or amatriciana, the funky cheese and pepper punch at the heart of cacio e pepe. “It all starts with gricia.”

And that’s where I start, lifting the pasta from the big-bellied bowl and marveling at its humility: nearly naked, with only the faintest suggestion of human interference. To truly enjoy a pasta of this austere simplicity is to surrender yourself entirely to the scope of its achievement: How to extract so much from so little? How many ingredients in any other cuisine around the world would it take to create a dish as satisfying as this one? Why doesn’t my pasta taste like this?

You could argue that the two central ingredients at the heart of Rome’s pasta culture aren’t really ingredients at all: the first is water. Not just any water, but the water used to cook all those batches of pasta throughout service, each successive batch of noodles leaving behind a layer of starch that steadily transforms the water into an exquisite binding agent, perfect for adding to a pasta sauce to adjust the consistency and clinginess.

The other vital ingredient in the Roman pasta canon is a simple but vital technique: a flick of the wrist, the aggressive movement needed to emulsify the cooking water with the fat in a pan of pasta sauce. By swirling the pan with one hand and using a set of tongs with the other to keep the starch in constant motion, like a Cantonese chef taming the breath of the wok with a hand that never stops moving—what Italians call la mantecatura—a thirty-second mating ritual of intense amorous energy wherein pasta and condiment become one. Without water and without the wrist motion, cacio e pepe would be nothing more than pasta dressed with cheese and pepper, gricia would be noodles in a mess of rendered pork fat. (Of course, most non-Italian cooks don’t even attempt this delicate dance, opting instead to go the route of poor Nigella, adding cream to their carbonara and cacio e pepe.)

The Cesare specimens are among the finest I’ve tasted. Using rigatoni instead of spaghetti for carbonara would evoke an avalanche of angry Facebook posts from pasta purists, but there’s no doubt that the hollow shape makes a more generous home for the silky sauce. The gricia is deserving of its fame across the city, the toothsome strands of housemade tonnarelli robed in a soft blanket of warm pig fat and pecorino. And the cacio e pepe, well, let’s just say the cacio e pepe will follow me everywhere across this country in the months to come, a three-ingredient measuring stick for the greatness of Italy’s regional cuisine. Albert Einstein said he saw the possibility of a higher power in the harmony of the natural world; some find it in the magnificent complexity of the human body. I see it in the miracle of cacio e pepe.

Before the hushed reverence of our pasta moment threatens to turn lunch awkward, the sound of happy eaters snaps us out of our silence. “The story of Roman cuisine is the story of the neighborhood restaurant,” says Andrea. “Any real romano will always believe the best osteria is next door. Their loyalty is always to the neighborhood.” You can feel that loyalty in the room today: parents linger over dessert as their kids play under the table, old couples hold hands as they finish off the last few sips of wine. Maybe some have made the trip from other parts of Rome—it’s certainly worth it—but chances are that most live within strolling distance.”

If that doesn’t make you want to go to Rome and eat, I don’t know what will. Thanks Matt!

  • Used with permission From Pasta, Pane, Vino - Deep Travels Through Italy’s Food Culture by Matt Goulding, an Anthony Bourdain/HarperCollins book (2018)

  • Matt Goulding is an Emmy and James Beard Award-winning author and producer, now based in Barcelona. The former food editor at Men’s Health, he is the author of the very popular Eat This, Not That and the co-founder of Roads & Kingdoms, a digital publication that focuses on travel through food. He met Anthony Bourdain in 2010, who became a friend and a supporter of Roads & Kingdoms, and who then published Goulding’s three books about food and travel in Japan, Spain and Italy: Rice, Noodle, Fish; Grape, Olive, Fig; and Pasta, Pane, Vino. I highly recommend all three. Buy them by clicking this link.

  • Roads & Kingdoms was founded by Matt and Nathan Thormburg. Possibly one of the most valuable and comprehensive online travel and food publications available. Subscribe to Roads & Kingdoms by clicking here.

  • Follow Matt Goulding on Instagram: @mdgoulding

Burrata, Prosciutto & Artichoke Hearts at Obicá Campo di Fiori in Rome

Burrata, Prosciutto & Artichoke Hearts at Obicá Campo di Fiori in Rome

Weekend Specials

M’tucci’s Italian

24oz Hand Cut Porterhouse: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $34

Pan-Seared California Halibut: Garlic Mash Potatoes, Sautéed Arugula, Lemon Caper Sauce $26

Ravioli: Crab Ricotta Ravioli, Sautéed Pink Shrimp, Sun-dried Tomatoes, Haricot Vert, tossed in a Brown Butter $23

Pasta: Harris Ranch Beef Tips, Wild Mushroom Gorgonzola Cream Sauce, Red Bell Pepper, Carrot, Sweet Peas, Crispy Shallot Garnish $21

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

Coming soon.

M’tucci’s Twenty-Five

8 oz Wagyu Tri-Tip: Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $27

Pan-Seared Amberjack: Seared Artichokes, Garlic Whipped Potatoes, Grilled Escarole, Lemon Caper Butter Sauce $21

Salmon Fish and Chips: Green Apple, Golden Raisin, Fennel, Kale Slaw, Cajun fries, Remoulade Sauce $19

Gelato: Stracciatella

Sorbetto: Blueberry Blackberry (combined)

Thanks for reading. See you next week. Ciao!

M'tucci's Creative Chefs

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M’tucci’s Chefs are firmly rooted in the Italian cooking tradition of simple preparation with the best and freshest ingredients. That philosophy isn’t limited to traditional or classic cooking, because it also lends itself to creativity. As we move further into spring, several fresh vegetables are showing up in some new dishes at M’tucci’s Twenty-Five, and in the weekend specials at M’tucci’s Moderno and M’tucci’s Italian.

Inspiration not only comes from the seasons, but from past meals, past experiences and new partnerships.

One of the weekend specials at M’tucci’s Moderno was created by company President & Executive Chef John Haas. Pork Chop Ripieno was inspired by a meal in Tuscany in 2019. He uses the Pork Chop from our partners at Sackett Farm and stuffed it with Prosciutto, Colonnata Butter (also inspired by the 2019 Italy trip), Fresh Sage, Italian Asiago & Mozzarella, served with a Marsala Reduction, Roasted Garlic Polenta and young Haricot Vert.

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There are several new items on the regular menu at M’tucci’s Twenty-Five which debuted last week. Two of them are: Prosciutto & Five Cheese Tortelloni and the Smoked Prosciutto & Apple Pizza. My wife had the pasta on the first day it was served and sent a photo to me saying, “it’s so good.”

It’s made with Speck (which is a smoked prosciutto from Alto Adige in Northeastern Italy), Sugar Snap Peas, Red Onion & Toasted Parsley in a Leek Cream Sauce garnished with Fresh Lemon, Basil & Mint. The pizza also has Speck, with Agave-Roasted Granny Smith Apples, Red Onion, Kale, Herbed Goat Cheese and then drizzled with a Balsamic Reduction. Both dishes burst with flavor.

Chef/Partner Shawn Cronin said, “The tortelloni was created because we wanted to celebrate two things, Springtime (hence it being heavy with delicate herbs, and sugar snap peas) and Sackett Farm Cotto. Cotto isn't as well known but it's a beautiful product with natural sweetness.

The pizza takes queues from Chef Damien Lucero’s technique of braising vegetables in agave. Agave is a natural sweetener but has a way of intensifying the natural flavor in fruit and vegetables. The idea was then to create a pizza that had lots of flavor, hit many different taste sensations (smokey, salty, sweet, umami, acidic) but also had a clean finish.”

Prosciutto & Five Cheese Tortelloni

Prosciutto & Five Cheese Tortelloni

Smoked Prosciutto & Apple Pizza

Smoked Prosciutto & Apple Pizza

When Worlds Collide is a weekly collaboration between Executive Pastry Chef Brianna Dennis and the managers and bartenders at M’tucci’s Twenty-Five. Each week, Brianna creates a new Sorbetto flavor (always made with fresh fruit) and it is used in a dessert cocktail. This week is Brianna’s Blackberry-Peach-Lime Spoom (a lighter, frothy Sorbetto made with Italian meringue), Blackberry Shrub and Ha’Penny Rhubarb Gin.

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At M’tucci’s Italian Sous Chef Dayan wanted to do a colorful Spring dish. He stuffed Raviolis with Crab & Ricotta and topped them with Yellow Squash, Red Bell Pepper, Sweet Peas and Leeks in a Thyme Cream Sauce topped with Crispy Duck Prosciutto. Chef/Partner Cory Gray loves the French Green Bean, Haricot Vert and Harris Ranch beef, so he created a Risotto with both of those plus Caramelized Onions and Mushrooms in a Cajun Cream Sauce.

Risotto with Harris Ranch Beef Tips and Haricot Vert

Risotto with Harris Ranch Beef Tips and Haricot Vert

The Neverland Fog was created by Asst. Manager Ashley. It is made with locally distilled Nikle Gin infused with Earl Grey Tea, Fresh Lemon Juice, Vanilla Syrup and House Made Vanilla Cream.

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We look forward to sharing our creativity with you this weekend and every day. Since we are still only allowed to operate at 33% capacity, please call and make a reservation when possible. We fill up quickly on weekends.

Weekend Specials

M’tucci’s Italian

8 oz Filet Mignon: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $29

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

Pasta: Crab & Ricotta Ravioli, with Red Bell Pepper, Sweet Peas, Leeks, Thyme Cream Sauce & Crispy Duck Prosciutto $23

Harris Ranch Beef Tip Risotto: Caramelized Onion, Mushrooms, Haricot Vert in a Cajun Cream Sauce $21

Cocktail: Neverland Fog: Earl Grey-Infused local Nikle Gin, Fresh Lemon Juice, Vanilla Syrup, House Made Vanilla Cream $9

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. Angus NY Strip: Crispy Saltwater Potatoes, Grilled Asparagus, Salsa Verde $27

Pan-Seared Mahi Mahi: Garlic Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $25

Pork Chop Ripieno: Sackett Farm Pork Chop stuffed with Colonnata Butter, Prosciutto, Fresh Sage, Mozzarella and Asiago with a Marsala Reduction, Roasted Garlic Risotto and Haricot Vert

Cocktail: Modern Monster: Lime, Pineapple, Passion Fruit, Mint, Angostura Bitters, Light rum and Dark rum

M’tucci’s Twenty-Five

Potato Croquettes: Smashed Red Potatoes, Fresh Mozzarella, Basil & Oregano $9

Braised Lamb Ragù: San Marzano Tomatoes & Braised Lamb served over Garlic, Fresh Herb Pecorino Pasta $21

Braised Lamb ragù

Braised Lamb ragù

12 oz. NY Strip Steak: Grilled Broccolini, Roasted Garlic Mashed Potatoes, Smoked Blackberry Bone Marrow Butter $25

8 oz. Pan-Seared Alaskan Halibut: Seared Artichokes, Grilled Escarole, Garlic Whipped Potatoes, Lemon Caper Butter Sauce $24

Gelato: Basil/Mint, Stracciatella

Sorbetto: Black & Blueberry

Thanks for reading. See you next Friday. Ciao!

Spring at M'tucci's

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It’s Spring, a time that means renewal, new menu items, fresh ideas and a fresh start after the past winter which seems to have lasted for 12 months! Spring is the time to consider new possibilities, like travel. Especially travel to Italy.

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My first trip to Italy took place in April, 26 years ago. Travel was different in 1994, at least planning for it was different. It was the early years of the internet, so planning relied on travel books, usually Lonely Planet, Rick Steves or the Rough Guide. Armed with a list of hotels and restaurants, a Michelin map and a Lonely Planet Phrase book, we landed in Zurich. At that time, car theft was rampant in Italy (primarily in the Mafia-controlled South), which forced Italian rental car insurance sky high. Consequently, car rental rates were significantly higher than rates in Switzerland (about the only thing in Switzerland that was cheaper than Italy). An amazing drive through the Swiss & Italian Alps was the bonus to beginning the trip in Zurich.

Our route would take us to the smallest lake in the Lake District, Orta San Giulio, followed by the Cinque Terre. Florence and Venice were part of the plan, but without any reservations, our schedule was loose. The small town of Orta was the perfect spot for the first night in Italy and April was the perfect time to visit. There were few travelers, so we had no problems finding a room for a couple of nights or a table for dinner.

Warm in the morning sun in Orta San Giulio

Warm in the morning sun in Orta San Giulio

Vernazza - A room with a view

Vernazza - A room with a view

After a sunny couple of days in Orta, the drive to the Cinque Terre was wet and dreary. In 1994 the Cinque Terre was five quiet villages along the Ligurian Sea, not quite discovered by hoards of tourists. The weather and the time of year meant we generally had the place to ourselves, dining with locals instead of fellow travelers. We stayed in Vernazza and hoped the rain would stop. It did the next day, however the famous hiking trail between the five villages was too wet and treacherous for walking. The frequent trains made visiting each village easy. The sun worshippers came out for a warm April afternoon. I had Pasta Pesto for the first time and have loved it since.

With more rain forecast, we decided to head south, because we were told it rarely rains on the island of Elba, which sits off of the Tuscan coast in the Tyrrhenian Sea. It is known for it’s beaches and for being the exiled home of French Emperor Napoleon Bonaparte in the early 1800s. His banishment to the island was painful, since he could sit on the north shore and see his birthplace of Corsica, but was not allowed to visit. The island had not quite opened up to tourism, but we found a mostly deserted hotel and explored the rocky, wind swept - but sunny! - island.

We saved one of the most magical places on Earth for last - Venezia - Venice: La Serrenissima, the City of Bridges, the Floating City. A great place for walking, exploring and getting lost. History, art and architecture are on display around every corner. A major trading center for centuries, it has one of the most amazing markets in Europe and, of course, gondolas (and no cars!).

The islands of Murano and Burano are a popular day trip from Venice. Burano is famous for it’s handmade lace and Murano is known for its blown glass. The brightly colored houses and canals are a photographer’s eye candy.

We wish you and your families a Happy Easter Weekend and brighter prospects for the future - including travel!

EASTER MEAL KIT - Dinner for 2 - Only $37

1st Course: M’tucci’s Spicy Tucumcari Feta Dip w/ Marinated Cucumber and Red Bell Pepper

2nd Course: Lamb Ragù - Lamb, Guanciale, Pancetta, Carrots, Onions, Celery, San Marzano Tomatoes over M’tucci’s Rigatoni

3rd Course: Strawberry Parfait - Lemon Lavender Sponge Cake, Vanilla Chantilly Cream & Macerated Strawberries

Call to Reserve

Weekend Specials

M’tucci’s Italian

14 oz Herb Rubbed NY Strip - Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $29

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

Pasta: Beef & Goat Cheese Ravioli with Pan-Seared Shrimp, House Bacon, Spinach, Sun-Dried Tomatoes, Caramelized Onions in a Roasted Red Pepper Cream Sauce $23

Lamb: Two Lamb Lollipops, Parsnip mash potatoes, sautéed spinach, crispy bacon and caramelized onion, rosemary gastrique $32

Wine: 2017 Frog’s Leap Zinfandel - Bottle $65

2016 Frescobaldi Chianti - Bottle or Glass $35/$10

Cocktail: Nicolette: Fresh Lemon, Botanical Syrup, Egg White and Earl Grey-Infused local Nikle Gin.

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. Angus NY Strip: Crispy Saltwater Potatoes, Grilled Asparagus, Salsa Verde $27

Pan-Seared Mahi Mahi: Garlic Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $25

Lobster & Shrimp Pasta - Shrimp, Lobster, Grape Tomatoes in a Lobster Cream Sauce & Spaghettini $29

Crab Dip: Dungeness and Lump Crab, Spinach, Italian Cheese w/ Pita and House Bread $13

Cocktail: Modern Monster: Lime, Pineapple, Passion Fruit, Mint, Angostura Bitters, Light rum and Dark rum

M’tucci’s Twenty-Five

Several New Menu Items for Spring (a few shown below)

Thanks for reading. See you next Friday. Ciao!

The Wonders of Pork

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One of our goals when we created a partnership with Sackett Farm in Iowa, was to serve pork with more flavor. The heritage breed of Duroc combined with the careful feeding and pasturing, means that our pork is now better than ever. The second goal was to increase the variety of products that we could offer to you. We are buying the entire pig, which is then processed to our specifications by another family-owned business. Of course, we have all of the popular cuts like chops, loins and ribs, but we also are using lesser-known parts for our cured meat program (bacon, pancetta & guanciale) and to create special cooked dishes.

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Unless you visit a serious butcher counter, you are probably not going to find pork belly. However, it’s a wildly popular cut in many parts of the world (there is even a food series on Netflix dedicated to pork belly in Korea). Most Koreans claim to eat pork belly at least once a week and in a recent survey 85% claimed that it is their favorite meat.

In Latin American & Caribbean cuisine it is called chicharrón (not to be confused with fried pork skins) and is used in tacos as well as in braised dishes.

In France, the Alsace region is known for choucroute garnie, which is pork belly, sausages, potatoes and sauerkraut slow cooked together to create a hearty meal.

Italians use most of their pork belly for pancetta, which is similar to bacon. Pancetta is cured with salt, sugar and spices, but it is not smoked. The most common use for pork belly in North America is bacon or salt pork.

Pair this succulent cut (the flavor is in the fat baby!) with a cooking technique which originated in France and you’ve got something special. Confit is a method of cooking any type of meat slowly in grease, fat or syrup, and was originally used as a way of preserving meat . Most restaurants serve a confit of goose or duck, typically using the legs. The legs are salted, seasoned with herbs and slowly cooked in their own rendered fat, then cooled and preserved in the fat. Even people who don’t like duck, love this!

Chef Cory is using the confit technique with this week’s Meal Kit. Sackett Farm Pork Belly is slowly cooked in Apples, Fennel, Seasoning and Pork Fat for four hours. It comes portioned with instructions on finishing it for your dinner. Slice it and arrange it on top of the Creamy Risotto with Roasted Butternut Squash, Mushrooms and Sun-Dried Tomatoes. We’ve also prepared a salad with fresh Spring Greens, Shaved Fennel, Candied Pecans and Feta. Wait, there’s Chocolate Sorbetto for dessert. A generous dinner for two for only $32.

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M’tucci’s @ Home - Cooking with Cory

- Salad- Shaved Fennel, Candied Pecans, Feta Cheese, Orange Honey Vinaigrette, Spring Mix -

- Sackett Farm Pan Seared Apple Fennel Pork Belly Confit with

Creamy Risotto, Mushrooms, Sun Dried Tomatoes, Haricot Vert, Roasted Butternut Squash -

- Chocolate Sorbetto -

Order online or call. Only $32 while supplies last.

M’tucci’s Valentine’s Weekend

We will have several dine in specials for Valentine’s Weekend. They will be announced next week. Don’t miss the special meal kits for Valentine’s Weekend. Executive Pastry Chef Brianna Dennis has created a fondue kit loaded with house made sweet goodies and Chef/Partner Cory Gray has a special three course meal that includes all of the major Valentines food categories: lobster, steak and chocolate. The Fondue ToGo will be $25 and be available to pre-order next week.

Fondue Togo kits $25.00 Preorders Available.


Limited supplies at each M’tucci’s location starting 2/12-2/14
Kit includes:Caramel Chocolate Ganache
Chocolate Brownie pieces
Prosecco marshmallows
Strawberries
Palmier cookies
Pound cake


Meal prep kit for 2 people $49.00

Limited supplies at each M’tucci’s location starting 2/12-2/14


Appetizer: Buttered Lobster Cream Cheese Puff Pastry w/ Lemon Cream Caper Beurre Blanc

Entree: M’tucci’s Bacon Wrapped 6oz Filet Mignon, Roasted Asparagus, Salt Water Potatoes with a Creamy Tuscan Garlic Shrimp Sauce.

Dessert: Cannolis with Sweetened Ricotta filling and Chocolate Covered Strawberries.


Dessert Special $8.00

Limited supplies at each M’tucci’s location starting 2/12-2/14

Chocolate Covered Red Velvet Cake Roll filled with Chantilly Cream, topped with Raspberry Meringue and Chocolate Cake Pieces.


Valentine’s Day Gelato and Sorbetto special:

Limited supplies at each M’tucci’s location starting 2/12-2/14, $8.00 per pint

Cheesecake Gelato with Strawberry Swirl

Chocolate sorbet

Raspberry Prosecco Sorbetto

M’tucci’s Moderno will take reservations for the Love Pods for Valentine’s Weekend Thursday - Sunday. You must call to make a reservation - for February 11-14 only!

M’tucci’s Moderno will take reservations for the Love Pods for Valentine’s Weekend Thursday - Sunday. You must call to make a reservation - for February 11-14 only!

M’tucci’s Italian

12 oz Herb-Rubbed NY Strip Steak - Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $27

Lightly Breaded Pan-Seared Rockfish - Garlic Mashed Potatoes, Grilled Artichokes, Sautéed Arugula, Lemon Caper Sauce $19

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

M’tucci’s Moderno

Ricotta Pesto Ravioli - Roasted Artichokes, Grape Tomatoes in a Pesto Cream Sauce

Harris Ranch Flatiron Steak - Crispy Salt Water Potatoes, Grilled Asparagus, Italian Verde Sauce

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

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

Drink Specials by Matt

Del Rio Punch: Del Maguey Vida Mezcal, Lime, Pineapple & Orange Juices, Red Chile & Club Soda

Violet Villa: Espolon Tequila, Lime Juice, Violet Liqueur

M’tucci’s Twenty-Five

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

14 oz Sackett Farm Cherrywood Smoked Bone In Pork Chop: Campfire Potatoes, Braised Spinach, Mango Coulis $18

Gelato: Dark Chocolate Brownie w/ Candied Bacon - Banana w/Fudge Swirl

Sorbetto: Vanilla/Lime/Blackberry

M’tucci’s Wine

2019 Bianco – 100% Verdelho – Contra Costa County, CA

Peach, Green Apple, Honeydew, Balanced Acidity

Thanks to the 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.  It’s a Portuguese grape native to the island of Madeira.  It’s one of the four “noble” grapes of Madeira.  It is very rarely planted in the US.

2019 Dolcetto – 100% Dolcetto – Russian River Valley (Sonoma County), CA

Black Cherry, Cranberry, Tobacco Leaf, Medium Tannin & Light Acidity.  

Perfect compliment for charcuterie but will stand up to other dishes where other bigger-bodied red wines would typically be paired because of the tannins.  (Editor’s Note: I had a glass with the Five Pork Bolognese yesterday and It was terrific). It would be considered similar to a Pinot Noir, but has a bit more depth and more tannin.  Dolcetto (little sweet one in Italian) is best known as a varietal from Piedmont in Italy and for being a bit drier, which this American version definitely shows.  Another rare varietal in American winemaking

2018 Rosso – 70% Carignan, 28% Grenache, 2% Charbono – Mendocino County, CA

Leather, Vanilla, Pomegranate, Balanced Tannin, Long Finish

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 to charcuterie.  Carignan has Spanish origins, but is more common in French wines.  Grenache is used in many of the popular wines from the Rhone region in France. It is called Garnacha in Spain and is a common blending partner with Carignan, which results in a nice tannin and balance.  Charbono (also called Charbonneau) originated in the Savoi region of France. It was confused as Dolcetto in the early days of California winemaking, but 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.   

Try a glass for $8 or a bottle for $32. Due to NM Liquor laws, you can’t buy an unopened bottle for take out, but you can grab a seat, order a bottle, have a taste, then we’ll package it for you to take home. Them’s the rules.

Thanks for reading. See you next Friday. Ciao!

M'tucci's in the Last Half of 2020

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We covered the first half of 2020 in last week’s La Gazzeta, so let’s wrap up July through December and put it behind us. It wasn’t all bad, as the Partners at M’tucci’s were determined to not only survive the economic challenges but, if possible, thrive.

JULY

With COVID numbers dropping in July we were able to welcome guests back to our dining rooms. That only lasted until the 13th, when we were ordered to restrict our business to patio dining and take-out orders. M’tucci’s YouTube Channel was busy with Chef Cory demonstrating techniques for using veggies from your garden or from the local Farmer’s Market. The weekly Meal Kits returned with Ravioli, Meatballs & Spaghetti and M’tucci’s Baby Back Ribs offered for the last three weeks of the month.

AUGUST

Each location came up with a Patio Happy Hour menu that was available from 3:00-6:00 and was very popular (enchanced, of course, with misting units and fans for our high desert summer). La Gazzeta covered how chicken is used in Italian cooking and had features about Risotto and Chianina Beef.

SEPTEMBER

The weather cooled a bit and the patios continued to be a great spot for lunch, happy hour or dinner. We launched M’tucci’s House Made Gelato, with Executive Pastry Chef Brianna Dennis creating familiar and new flavors that were available at all locations. La Gazzeta had a feature about our bread, which is made with a natural starter. We explained why the absence of commercial yeast and preservatives is better for health and digestion (all of you gluten-free people should give it a try - you might discover that you are not actually allergic to gluten, but that you are allergic to bad ingredients!).

The see-saw of restaurant restrictions was on the upswing, allowing limited indoor dining, so we brought back our Brunch menu and put the Meal Kits on hold.

OCTOBER

Taña Martinez, who had previously been in charge of catering, returned as the manager of M’tucci’s Catering after taking time away to have her son. She started preparing for whatever we might be allowed to do for the holidays. In the meantime, she orchestrated a couple of cool wedding receptions at a private residence and at Casa Rondeña Winery.

The big news was the forming of two new partnerships; one with the Sackett family, an Iowa farm family, and the Fantasma family, pork processors near Kansas City. Company President John Haas had been searching for a family farm that specialized in Heritage breeds since the Spring. Along with Chefs Cory Gray and Shawn Cronin they finally were able to travel to Iowa & K.C. to meet the Sackett and the Fantasma families to see their operations. Their products have significantly raised the quality of the pork we offer.

NOVEMBER

. . . . and we’re closed to indoor dining again, so we started preparing our patios to keep you warm, comfortable and safe. With dining rooms closed, it meant we had the space to assemble our Weekend Meal Kits and to start planning for a special Thanksgiving kit. Chef Cory put together a kit that featured a ragu made with Sackett Farm pork and designed a Thanksgiving kit with sides and a dessert, which allowed guests to buy and prepare their own turkey, prime rib for dinner.

Our founder, Jeff Spiegel, wrote an inspirational OpEd piece for the Albuquerque Journal encouraging everyone to stay positive and to look for opportunities amidst turmoil.

Pastry Chef Brianna put together an impressive selection of Thanksgiving pies that were wildly successful - and really tasty.

DECEMBER

Let’s just say we kicked butt in December. The pork from Sackett Farm was incorporated into our traditional pork dishes and specials, and the amazing holiday Farmer Butcher’s Kit featured products from their farm. Pastry Chef Brianna created a kit that included gingerbread to build and decorate a Ginger Bread House, materials to make and decorate cookies, and the Bombs to indulge in Hot Chocolate Bombs while making all these holiday sweets. We put together Christmas/Holiday Ham Dinner kits featuring Free-Range Berkshire Spiral Cut Hams from our new partners, the Fantasma family. Probably the best Ham I have ever tasted.

On Christmas day we introduced our new Gourmet M’tucci’s TV Dinners. Six yummy meals that are purchased fresh and heated in the microwave before serving. Only $9 each.

tvdinners.007.jpg

The year was finished in style with a wildly popular New Year’s Eve Meal Kit for Couples: Crab Cakes with Garlic Aioli, Cajun Rubbed Beef Tender Roast and Champagne Cake with Chantilly & Fresh Strawberries. My wife and I enjoyed this on NYE and we hope that you did, too.

If all of this wasn’t enough, M’tucci’s Wine arrived after spending much of 2020 selecting the right grapes and growers, and finding a winemaker in California who understood our vision. M’tucci’s Bianco, Dolcetto and Rosso are, for now, only available at M’tucci’s locations.

We can’t finish without, once again, extending our heartfelt thanks for all of the support and words of encouragement we received during the past year. We’ll continue to come up with new and innovative ways for you to enjoy the best damn house made Italian food we can produce: at home or with us.

Stay tuned, because new things are coming (hint: think pork).

M’tucci’s @ Home - Cooking with Cory

Salad- House Mixed Greens, Dijon Vinaigrette, Haricot Verts, Roasted Butternut Squash, Marinated Tomato, Tucumcari Feta Cheese-

-Harris Ranch Beef Tip Porcini Cream Sauce Tossed with House Made Pappardelle Pasta. Garnished with Scallions and Pecorino-

-M'tucci's Famous Lemon Bars-

It’s easy to prepare, watch the video below to see how to complete this great meal.

Now available, the meal kit feeds two people and is only $32. Order online or by phone.

Now available, the meal kit feeds two people and is only $32. Order online or by phone.

Weekend Specials

M’tucci’s Italian

12 oz Hand Cut NY Strip - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $29

Pan-Seared Lightly Breaded Sand Dabs - Garlic Mashed Potatoes, Grilled Artichokes, Sautéed Arugula, Lemon Caper Sauce $19

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

M’tucci’s Moderno

10 oz Cold Smoked Sackett Farm Pork Chop - Italian Vegetable Succotash, Apple Bacon Bourbon Mostarda $21

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

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

M’tucci’s Twenty-Five

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

Sackett Farm Cold Smoked Bone-In Pork Chop: Campfire Braised Potatoes, Braised Spinach MangoCoulis $18

Gelatos: Dark Chocolate with Brownie Pieces & Chocolate Hazelnut with Marshmallows and Toasted Hazelnuts (M’tucci’s Rocky Road)

Sorbetto: Limoncello Cherry

Thanks for reading. See you next Friday. Ciao!

2020 - The Year in Review

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Everyone has made their comments about this past year, so it’s difficult to think of a fresh metaphor for an unforgettable year. Let’s take a look at the wild roller coaster ride that was 2020 at M’tucci’s. Today we’ll remember January through June and finish off the year next Friday.

JANUARY

La Gazzeta had stories about Italian beer, Amaro and Vermouth. We were making a strong push to put the finishing touches on the new M’tucci’s Twenty-Five. Company President John Haas, Chef Partner Shawn Cronin and Chefs Damian Lucero and Omar Rosas were putting the finishing touches on a new ambitious menu that would showcase Italian classics, M’tucci’s style.

FEBRUARY

We introduced the management team and were busy training staff, preparing for the opening of M’tucci’s Twenty-Five on the 17th. Our friends and families were treated to a private cocktail party and the introduction of the new menu. A few nights later we offered a limited menu to a few guests so the kitchen and the servers could get ready for the big day.

MARCH

All of restaurants were enjoying a great month, then the bad news arrived. The NM Governor issued a public health notice that because of the growing number of COVID 19 cases , restaurant dining rooms would close on March 18. M’tucci’s partners had seen this coming and had been discussing how to implement a new business model that would soften the blow of laying off more than 200 employees at the three restaurants. They made the decision to close two days ahead of the state orders and created a new menu for take out and delivery only, which would keep some of the kitchen staff working. We started a meal program to feed the employees and their families who had lost their jobs.

APRIL

In the latter part of 2019, we had initiated negotiations with Albertson’s Markets to begin carrying a line of ready-to-eat meals and our breads. Those products arrived in local stores and kept us busy at M’tucci’s Provisions, the former Market which was now in charge of curing meat, making fresh cheese and baking bread. The Soul of a Chef lunch series started this month with chefs at M’tucci’s Italian and M’tucci’s Moderno designing a special lunch dish from their youth, their past jobs or from some of their family favorites that they cooked at home. Several servers came back to work to handle the demand for take out and some became delivery drivers. All of the tips collected by management at the three restaurants were combined during several months and distributed to our furoughed staff (nearly $70,000).

MAY

The big news in May (dining rooms were still closed) was the introduction of the M’tucci’s @ Home meal kits. We put together a Shrub Cocktail Kit (which is still available); a S’Mores kit with House Made Chocolate, Marshmallows and Graham Crackers; a Backyard Grill Kit; a Breakfast Kit and the most popular, a weekly 3-Course kit. The M’tucci’s @ Home/Cooking with Cory features a new menu every week. Most of the courses are portioned and partially cooked and include instructions so you can finish them at home. A recipe card with a photo of the finished meal and a QR code link to an instructional video on M’tucci’s YouRube Channel are included with each box. We started off the series around Easter with Rack of Lamb and have offered a variety of meals since then such as: M’tucci’s Bacon Wrapped Filet Mignon, Gaunciale & Butternut Squash Risotto and Shrimp Campanelle in White Wine Sauce. Visit the M’tucci’s YouTube Channel to view more than 60 cooking and cocktail videos. The Meal Kit for this weekend is shown below. Keep scrolling!

JUNE

New Mexico’s infection rate declined enough to allow reduced in-house dining, so with gloves on our hands and masks on our faces, we welcomed you back to our dining rooms on the 8th (25% of original capacity). We continued offering take out and delivery, but discontinued our weekly Meal Kits since they are assembled in empty dining rooms.

M’tucci’s @ Home - Cooking with Cory

Available now:

-Spanish Style Spicy Garlic Shrimp-

-Red Wine Porcini Mushroom Braised Sackett Farm Pork Shanks-

-M'tucci's Famous Lemon Ricotta Cookies-

This meal kit will feed 2-3 people and is only $42. Order online or call the location closest to you.

M’tucci’s Wine and TV Dinners

In case you missed the news about our new products, we have introduced M’tucci’s Gourmet TV Dinners and our own line of wine. They were covered in depth in the past two editions of La Gazzeta. You can find the details there. The TV Dinners are available for pick up only at any location and the wine needs to be purchase while you are seated on the patio. Once you have poured an ounce of the wine, we can package it for you to take home. There was a segment on our TV Dinners on local television this week and the wine was covered in today’s Entertainment section of the Albuquerque Journal.

We are continuing to sell House Made and Imported Charcuterie products at all locations. Check out the menu or the deli case at any of our restaurants.

Weekend Specials

M’tucci’s Italian

12 oz Hand Cut NY Strip - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $29

Pan-Seared Lightly Breaded Sand Dabs - Garlic Mashed Potatoes, Grilled Artichokes, Sautéed Arugula, Lemon Caper Sauce $19

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

M’tucci’s Moderno

10 oz Cold Smoked Sackett Farm Pork Chop - Italian Vegetable Succotash, Apple Bacon Bourbon Mostarda $21

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

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

M’tucci’s Twenty-Five

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

Gelatos: Dark Chocolate with Brownie Pieces & Chocolate Hazelnut with Marshmallows and Toasted Hazelnuts (M’tucci’s Rocky Road)

Sorbetto: Limoncello Cherry

Shipped to your home!

Shipped to your home!

Thanks for reading. See you next Friday. Ciao!