M'tucci's Bacon & Sausage

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Many good things have come from our association with Sackett Farms in Mt. Ayr, IA. Not least of these is a steady supply of heritage breed pork for our guanciale (cured pork cheeks), Smoked Pork Chops, and several cuts that appear on our menus regularly.

Our commitment to purchase a set number of pigs monthly meant that we could develop our own recipe for Italian Sausage and for Cured Bacon. Following the success of our Artisanal Italian Sausage, which was released two summers ago, we decided the world needed M’tucci’s Smoked Artisan Dry-Cured Bacon.

“Our theory on bacon is the same theory we follow with all of our house made products, keep it simple and don't take shortcuts. The process we use for curing bacon is the same that people have used for more than 100 years. When it came time to produce it on a large scale, we knew we needed to keep this process. That means that it takes twice as long as most bacon to cure, but it makes a difference in the flavor,” said Company Chef/Partner Shawn Cronin.

Executive Chef/Partner Cory Gray said that deciding on both the process for the bacon and the recipe for the sausage were not quick processes.

“We did a lot of experimenting with spices, cuts of pork to grind, ratio of fat to meat, and the best amount of red wine for the sausage. There was a lot of back and forth with the Italian/American family that runs the processing facility,” he said.

“The process for the bacon was more technical. We had to find the right amount and type of salt for curing and decided sea salt is best. Then we experimented with the time for curing, the right type of wood and the length of the smoking process. The entire process can take five to ten days based on the size of the belly”

Both of these are packaged and available in all of our restaurants and in area Albertsons Markets.

Cory demonstrates of few of his favorite uses for M’tucci’s Bacon.

The uses for our flavorful Italian Sausage are endless. Here is an easy recipe for your next meal. This recipe has origins in Southern Italy and usually features Orecchiette (little ears). For this dish Cory uses our House Made Campanelle.

Weekend Specials

M’tucci’s Italian

Ravioli - Spinach & Ricotta Filling, Roasted Chicken, Capers, Anchovies, Thyme Brown Butter $27

14 oz. NY Strip - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $37

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

Braise - Pan-Seared M’tucci’s Green Chile Bratwursts, Horseradish Mashed Potatoes, Sautéed Pancetta and Kale, Dijon Mustard Créme Fraiche $29

Weekend Cocktail

Smokey Pica Fresa - Dos Hombres Mezcal, Maraschino Liqueur, Strawberry Infused Aperol, Fresh Lime Juice


M’tucci’s Moderno

14 oz Hand Cut Ribeye - Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $42

Pan-Seared Yellowtail - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $29

Roasted Chicken & Tortellini - Mushrooms, Red Oion, Roasted Garlic, Demi Glace, Tortellini $23

Weekend Cocktail

Wedding Season - Wheelers Gin, Hibiscus-Infused Wheeler Gin, Ramazotti Rosato, Ginger Syrup, Simple Syrup, Fresh Lemon Juice, Orange Bitters, Soda, Splash of Vera Wang Rosé

M’tucci’s Twenty-Five

Risotto agli Spinach - Spinach Risotto, Agave Braised Carrots & Parsnips, Fennel/Honey Glazed Smoked Prosciutto Cotto, Fresh Roma Tomatoes, Local Feta Cheese $21

Pan-Seared Swordfish - Garlic Whipped Potatoes, Braised Greens, Artichoke Hearts, Lemon Beurre Blanc Sauce $36

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

Weekend Cocktail

Back Porch Sour - Lavender Gin, Peach Alchemist, Fresh Lemon Juice, Agave Simple Syrup, Egg White

M’tucci’s Bar Roma

Cold Smoked Sackett Farms Pork Chop - Chia & Vanilla-Brined Pork Chop Seared with Butter & Brown Sugar, Char Roasted Ginger & Cardamaro Glazed Carrots, Braised Spinach, Crispy Salt Water Potatoes, M’tucci’s Strawberry Shrub Balsamic Reduction $27

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

Weekend Cocktail

Rainbow Bar - Featuring 9 Special Cocktails for Pride Weekend

Live Music for June & July

M’tucci’s Bar Roma - Wed 6:30-8:30 

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

6/14 Gilbert Uribe

6/17 Jazz Traveler (Saturday Nob Hill Music Series - Noon - 2:00)

6/21 Justin Nuñez 

6/25 Gilbert Uribe( Only Sunday in June) 

6/28 Shane Wallin

7/5 Shane Wallin

7/12 Delaney Davis (feature)

7/19 Lani Nash

7/26 Shane Wallin

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

6/9 Chessa Peak

6/15 RJ Perez 

6/16 Nathan Fox

6/22 Cali Shaw

6/23 Gilbert Uribe

6/29 Amy Faithe

6/30 Alex Long

7/6 RJ Perez 

7/7 Javier Ortega 

7/13 Eryn Bent 

7/14 Delaney Davis (feature)

7/20 Matt Jones

7/21 Alex Long 

7/27 Chessa Peak

7/28 Cali Shaw

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

6/9 Jacob Chavez

6/15 Alex Long

6/16 Chessa Peak

6/22 Eryn Bent

6/23 Cali Shaw

6/29 Lani Nash

6/30 Alex Maryol

7/6 Matt Jones

7/7 Justin Nuñez 

7/13 Delaney Davis ( feature )

7/14 RJ Perez 

7/20 Jacob Chavez

7/21 Matt Jones

7/27 RJ Perez 

7/28 Lani Nash

Thanks for reading. See you next Friday. Ciao!

Vara Pairing Dinner

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

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

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

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

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

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

Tasting Notes

Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

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


M’tucci’s Moderno

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

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

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

Weekend Cocktail

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

M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

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

M’tucci’s Bar Roma

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

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

Weekend Cocktail

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

Live Music for June & July

M’tucci’s Bar Roma - Wed 6:30-8:30 

6/7 RJ Perez 

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

6/14 Gilbert Uribe

6/21 Justin Nuñez 

6/25 Gilbert Uribe( Only Sunday in June) 

6/28 Shane Wallin

7/5 Shane Wallin

7/12 Delaney Davis (feature)

7/19 Lani Nash

7/26 Shane Wallin

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

6/2 Cali Shaw

6/8 Shane Wallin 

6/9 Chessa Peak

6/15 RJ Perez 

6/16 Nathan Fox

6/22 Cali Shaw

6/23 Gilbert Uribe

6/29 Amy Faithe

6/30 Alex Long

7/6 RJ Perez 

7/7 Javier Ortega 

7/13 Eryn Bent 

7/14 Delaney Davis (feature)

7/20 Matt Jones

7/21 Alex Long 

7/27 Chessa Peak

7/28 Cali Shaw

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

6/2 Nathan Fox 

6/8 Gilbert Uribe 

6/9 Jacob Chavez

6/15 Alex Long

6/16 Chessa Peak

6/22 Eryn Bent

6/23 Cali Shaw

6/29 Lani Nash

6/30 Alex Maryol

7/6 Matt Jones

7/7 Justin Nuñez 

7/13 Delaney Davis ( feature )

7/14 RJ Perez 

7/20 Jacob Chavez

7/21 Matt Jones

7/27 RJ Perez 

7/28 Lani Nash

Thanks for reading. See you next Friday. Ciao!

Monthly Pairing Dinners

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

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

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

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

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

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

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

Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

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


M’tucci’s Moderno

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

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

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

Weekend Cocktail

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

M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

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

M’tucci’s Bar Roma

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

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

Weekend Cocktail

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

Live Music for May

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

5/21 Shane Wallin

5/24 RJ Perez 

5/28 Lani Nash

5/31 Shane Wallin 

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

5/19 Lani Nash

5/25 Shane Wallin 

5/26 Alex Long 

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

5/19 Melissa Rios

5/25 Matt Jones

5/26 Marissa Lynch

Thanks for reading. See you next Friday. Ciao!

It's Whiskey Time!

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

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

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

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

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

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

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

Mother’s Day at M’tucci’s

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

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

ABQ Journal People’s Choice Awards

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

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

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

Manhattan Project Winner

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

Rome's Manhattan

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

Weekend Specials

Mother’s Day Specials Served all Weekend

M’tucci’s Italian - Weekend Cocktail

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


M’tucci’s Modern - Weekend Cocktail

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

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

M’tucci’s Twenty-Five - Weekend Cocktail

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

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

M’tucci’s Bar Roma - Weekend Cocktail

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

Live Music for May

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

5/14 Gilbert Uribe

5/17 Justin Nuñez 

5/21 Shane Wallin

5/24 RJ Perez 

5/28 Lani Nash

5/31 Shane Wallin 

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

5/12 RJ Perez 

5/18 Oscar Butler 

5/19 Lani Nash

5/25 Shane Wallin 

5/26 Alex Long 

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

5/12 Justin Nuñez 

5/18 Javier Ortega

5/19 Melissa Rios

5/25 Matt Jones

5/26 Marissa Lynch

Teddy Roe’s Bar on Mondays

15th - Scott Hooker

18th Tracey Whitney

22nd Dave Grimm

Thanks for reading. See you next Friday. Ciao!

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 Slow Food

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I’m always a bit taken aback when I read an online review that claims a sauce or dish “must have come out of a can”. I know firsthand that our food is made in house by a team of 140 cooks and chefs.

Our slogan “if you ate it here, we made it here” is a phrase that is so intertwined with our developmental culinary thought process, that it’s where we start with everything we do. The ingredients to making it better are a superior product, skill, and, most importantly, time. Here are just a few examples.

Pancetta

Pancetta is essentially unsmoked Italian bacon. We cure it for four weeks, then use it in soups, sauces and a few cichetti dishes, such as Piadini Roma at M’tucci’s Bar Roma.

Guanciale

Guanciale is the Italian word for “cheek” and is cured pork cheek. It is a required ingredient for classic Roman pasta dishes such as, alla Gricia and all’ Amatriciana. We cure our guanciale for 6 weeks.

M’tucci’s Breads

We never use commercial yeast, instead our breads are leavened with a natural 100-year-old starter that we have been nurturing for more than 8 years. It takes three days to produce our bread beginning with mixing, then proofing (the rise), resting and baking.

M’tucci’s Shrubs

M’tucci’s Vice President Austin Leard created our Shrubs, a tangy combination of fruit, vinegar and sugar. Shrubs are an Old World method for preserving fruit. We use fresh hand-chopped fruit, add our secret ingredients (not so secret since they are listed on the label) and macerate them for two weeks before they are ready for bottling.

Five Pork Bolognese

Five Pork Bolognese Sauce is made with Prosciutto, Guanciale, Pancetta, Ground Pork and Pork Shoulder. Then we add a vegetable soffrito and tomatoes, then slowly braise it for four hours.

Some of our ingredients may come in a can, but our dishes most definitely do not.

Only a Few Seats Left

Teddy Roe’s POLICY Wheat at all M’tucci’s

Brewed by Steel Bender Brewyard

Weekend Specials

M’tucci’s Italian

Ravioli - Pesto Ricotta Filling - Spicy Capicola, Mushrooms, Parsnips, Spinach, Gorgonzola Thyme Cream Sauce, Pecorino, Parsely $27

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

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

Braise - Confit Octopus, Sun-dried Tomatoes, Pickled Fennel, Pea Risotto, Lemon Zest, Micro Greens $29

Cioppino (Seafood Stew) - Shrimp, Scallops, Mussels, Clams, Seafood Tomato Brodo, M’tucci’s Bread $28

Weekend Cocktail -

Sun on the Horizon - Teremana Blanco Tequila, China China Amaro, Fresh Lime & Orange Juice


M’tucci’s Moderno

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

Pan-Seared Mahi Mahi - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $28

8 oz. Grilled Lamb Strip Loin - Garlic Mashed Potatoes, Roasted Spring Veggies, Port Wine Sauce $31

Weekend Cocktail

Some Bunny Needs a Daiquiri - Bacardi Blanca Rum, Vara Añejo Rum, Peach Puree, Fresh Lime Juice, Simple Syrup

M’tucci’s Twenty-Five

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

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

Lobster & Shrimp Risotto - Sous Vide Lobster Tail, Patagonia Pink Shrimp, Lobster Cream Sauce $34

Weekend Cocktail

The Desert Bird - 818 Reposado Tequila, Citronge, Strawberry Shrub, Fresh Lime & Orange Juice

M’tucci’s Bar Roma

Chicken Cacciatore Pasta - Braised Chicken Thigh, White Wine, Mirepoix, Roasted Tomato Ragù Lemon Butter Caper Sauce with Spaghettini $19

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

Weekend Cocktail

Lemon Meringue - Absolut Vanilla Vodka, M’tucci’s Limoncello, Fresh Lemon Juice, Half & Half, Graham Cracker Rim

Live Music for April

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

4/9 Marisa Lynch

4/12 Nathan Fox

4/16 Shane Wallin 

4/19 RJ Perez 

4/23 Nathan Fox

4/26 Shane Wallin

4/30 Jacob Chavez

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

4/7 Nathan Fox

4/13 Shane Wallin 

4/14 RJ Perez 

4/20 Jacob Chavez

4/21 Lani Nash 

4/27 Justin Nuñez 

4/28 Melissa Rios 

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

4/7 Jacob Chavez

4/13 Javier Ortega 

4/14 Lani Nash

4/20 Oscar Butler 

4/21 Justin Nuñez 

4/27 Nathan Fox

4/28 Eryn Bent

Teddy Roe’s Bar

4/10 Scott Hooker and Fam

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

4/24 Xandra

Thanks for reading. See you next Friday. Ciao!

Sheehan Wine Pairing Dinner

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

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

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

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

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

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

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

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

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

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

All New Italian Cheesecake at all M’tucci’s

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

Please nominate us, then vote!

Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail -

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


M’tucci’s Moderno

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

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

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

Weekend Cocktail

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

M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

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

M’tucci’s Bar Roma

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

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

Weekend Cocktail

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

Live Music for March & April

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

4/2 Lani Nash

4/5 Shane Wallin 

4/9 Marisa Lynch

4/12 Nathan Fox

4/16 Shane Wallin 

4/19 RJ Perez 

4/23 Nathan Fox

4/26 Shane Wallin

4/30 Jacob Chavez

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

3/31 Alex Long

4/6 Justin Nuñez 

4/7 Nathan Fox

4/13 Shane Wallin 

4/14 RJ Perez 

4/20 Jacob Chavez

4/21 Lani Nash 

4/27 Justin Nuñez 

4/28 Melissa Rios 

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

3/31 Matt Jones

4/6 RJ Perez 

4/7 Jacob Chavez

4/13 Javier Ortega 

4/14 Lani Nash

4/20 Oscar Butler 

4/21 Justin Nuñez 

4/27 Nathan Fox

4/28 Eryn Bent

Teddy Roe’s Bar

4/3 Tracey Whitney

4/6 Steph Sugar

4/10 Scott Hooker and Fam

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

4/24 Xandra

Thanks for reading. See you next Friday. Ciao!

M'tucci's Italian Desserts

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With our tempting array of appetizers and generous entrée portions, there isn’t always room for dessert. Which would be a shame, because you could be missing one of the highlights of dining at M’tucci’s. Our dessert and pastry team, led by Executive Pastry Chef, Brianna Dennis, creates Italian classics like Semifreddo, Affogato, Gelato and Tiramisu.

“My love of baking came from being in culinary school and seeing a piece of chocolate or danish completely change a person’s day, emotions and attitude. Being able to help cheer up someone’s day with a simple pastry made me fall in love with the patience and science of baking,”said Brianna.

In the next week, each M’tucci’s will offer the same dessert menu, with a few new items and most of your favorites. All are made in the affectionately-named Pastry Palace, which occupies a small corner of the building at M’tucci’s Twenty-Five.

“We were beyond fortunate to get Bri on our team a few years back. Anyone in this industry knows she’s one of the top Pastry chefs in the state. Her teaching background allows her to juggle a million tasks and still be able to show someone on her team how to correctly create confections,” said Company Chef Shawn Cronin.

”Bri and Maricella have created a team that has excelled beyond anything we thought was possible. From making more than 400 tiramisu weekly, to 300 pies annually for Thanksgiving, to the intricate desserts for our pairing dinners, they do it all and do it well,” he said.

M’tucci’s President John Haas and executive pastry chef brianna dennis at the 9th anniversary dinner.

“Before we opened M’tucci’s Twenty-Five, we made the decision we wanted to have an elite pastry program.  Brianna was already family to us through many of the connections and time we had shared.  There really was no other choice, if you want to be the best, you’ve got to surround yourself with the best!  She is the type of person you are thankful to see when you walk into work everyday.  She makes everything and everyone around her better…..as long as she’s not feeling cantankerous that day (he chuckles),'“ said M’tucci’s President John Haas.  

When you are thinking of Italian desserts, it’s hard not to place Tiramisu (literally pick-me-up in Italian) at the top of the list. The stories behind the creation of this Italian classic are many, but it’s likely that it was created in the city of Treviso in the 1960s. In 2013 Veneto governor Luca Zaia applied for EU certification for the dessert based on the ingredients used when it was invented in 1970 in the Alle Beccherie restaurant in Treviso, near Venice. Traditional tiramisù is made from egg yolks and sugar whipped with mascarpone cheese layered over coffee-soaked , ladyfinger biscuits (Savoiardi) topped with a dusting of cocoa powder.

Tiramisu 2.0

“When we first starting talking about Tiramisu, Bri and I both thought it was an obvious classic, but that any dessert should have a crunch. She came up with placing spiked espresso-soaked ladyfingers in a cloud of mascarpone and putting that on a chocolate graham cracker. She knew that coffee was a huge part of any tiramisu so she created espresso meringues to go on top. We tried it and knew she had created a winner, which is by far our most popular dessert,” said Shawn.

Look for the new dessert menu to arrive in the next week at all M’tucci’s. It will include a few dessert cocktails, as well as some terrific Amaro suggestions. Remember, save room for dessert!

On tap at M’tucci’s and in pint cans at teddy roe’s bar

Read about Teddy Roe’s POLICY Wheat in today’s ABQ Journal!

April 13 Sheehan Wine Pairing Dinner @ M’tucci’s Moderno

Click Below to Reserve Your Table

Weekend Specials

M’tucci’s Italian

Ravioli - Beef Ricotta Filling - Roasted Butternut Squash, Red Onions, Artichoke, Cajun Cream Sauce, Pecorino, Basil $27

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

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

Braise - 14 oz. Marsala Wine Braised Short Rib - Parsnip Puree, Haricot Vert, Chives $31

Weekend Cocktail -

Tastes Like Summer - Aviation Passion Brewed Gin, M’tucci’s Pineapple Rosemary Shrub, Fresh Lemon Juice, Simple Syrup


M’tucci’s Moderno

6 oz Black Angus Filet - Salt Water Potatoes, Grilled Asparagus, Salsa Verde $36

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

Half Herb Roasted Chicken - Grilled Asparagus, Cranberry Gastrique $23

Weekend Cocktail

Pisco Grapefruit Sour - Caravedo Pisco, Aquafaba, Grapefruit Juice, Fresh Lemon Juice, Simple Syrup, Angostura Bitters

M’tucci’s Twenty-Five

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

Pan-Seared Mahi Mahi - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $31

Lobster & Shrimp Risotto - Sous Vide Lobster Tail, Patagonia Pink Shrimp, Lobster Cream Sauce $34

Weekend Cocktail

Matcha Matcha Man - Vanilla Vodka, Matcha Tea, Half & Half, Simple Syrup

M’tucci’s Bar Roma

12 oz. Cold Smoked Veal Porterhouse - Rosemary Polenta, Seared Cauliflower, Red Onion, Fresh Herbs, Pancetta, White Wine Demi Glaze $37

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

Weekend Cocktail

Pomegranate Whiskey Smash - Stranahan’s Whiskey, Pomegranate Juice, Muddled Orange, Simple Syrup, Angostura Bitters

Live Music for March & April

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

3/26 Lani Nash

3/29 Gilbert Uribe 

4/2 Lani Nash

4/5 Shane Wallin 

4/9 Marisa Lynch

4/12 Nathan Fox

4/16 Shane Wallin 

4/19 RJ Perez 

4/23 Nathan Fox

4/26 Shane Wallin

4/30 Jacob Chavez

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

3/24 Matt Jones

3/30 Shane Wallin 

3/31 Alex Long

4/6 Justin Nuñez 

4/7 Nathan Fox

4/13 Shane Wallin 

4/14 RJ Perez 

4/20 Jacob Chavez

4/21 Lani Nash 

4/27 Justin Nuñez 

4/28 Melissa Rios 

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

3/24 Oscar Butler 

3/30 Cali Shaw

3/31 Matt Jones

4/6 RJ Perez 

4/7 Jacob Chavez

4/13 Javier Ortega 

4/14 Lani Nash

4/20 Oscar Butler 

4/21 Justin Nuñez 

4/27 Nathan Fox

4/28 Eryn Bent

Thanks for reading. See you next Friday. Ciao!

M'tucci's Amaro Pairing Dinner

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

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

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

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

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

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

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

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

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

M’tucci’s Zero Proof Cocktails

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

SPICE OF LIFE MARTINI

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

ELDER & WISER

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

AFICIONADA

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

aficianada, Spice of life and Elder & Wiser

Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail -

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


M’tucci’s Moderno

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

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

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

Weekend Cocktail

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

M’tucci’s Twenty-Five

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

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

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

Cicchetti Special

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

Weekend Cocktail

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


M’tucci’s Bar Roma

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

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

Weekend Cocktail

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

Live Music for March

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

3/5 Oscar Butler

3/8 Shane Wallin 

3/12 Alex Long

3/15 RJ Perez 

3/19 Shane Wallin 

3/22 Cali Shaw

3/26 Lani Nash

3/29 Gilbert Uribe 

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

3/3 Lani Nash 

3/9 RJ Perez 

3/10 Eryn Bent

3/16 Nathan Fox 

3/17 Cali Shaw

3/23 Lani Nash

3/24 Matt Jones

3/30 Shane Wallin 

3/31 Alex Long

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

3/3 Alex Long

3/9 Shane Wallin 

3/10 Lani Nash 

3/16 Matt Jones

3/17 RJ Perez 

3/23 Marisa

3/24 Oscar Butler 

3/30 Cali Shaw

3/31 Matt Jones

Thanks for reading. See you next Friday. Ciao!

New Menus at M'tucci's

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We create Weekend Specials for several reasons: to offer our regular guests something not usually on the menu, to give our chefs the opportunity to create new dishes with fresh seasonal products and to discover which items are the most popular and will become a regular item on our menus.

Recently, Company Chef/Partner Shawn Cronin, M’tucci’s Italian GM/Partner Chris O’Sickey and Chef/Partner Cory Gray put their heads together and added ten new or reimagined dishes to the lunch and dinner menu at M’tucci’s Italian.

“We are using a few ingredients that some people are not familiar with, like fennel and butternut squash, and used them in a couple of ways,” said Cory. “By pickling or sautéing a vegetable, it changes the flavors and makes it shine. Neither of these ingredients are just one-dimensional.”

“We’ve always been a traditional from-scratch kitchen and we are using ingredients that are very common in Italy, but may not be familiar to New Mexico, like Calabrian Chiles. Most of our guests probably like chiles, but have never had a Calabrian Chile,” he said.

The new items adhere to the M’tucci’s philosophy, which is deeply rooted in Italian cooking traditions: find the best ingredients and prepare them simply. Technique and recipes are designed to make each ingredient shine.

“All of these dishes are very simple and let the high quality of the ingredients speak for themselves. That’s the beautiful thing about Italian food, the preparation is not complicated. We like to take an ingredient and show the many ways it can be prepared. Like a carrot - you can make it bitter, make it sweet or make it savory.”

The Octopus for the Pulpo Flatbread is imported from Spain. Cory said that even though the octopus is difficult to prepare consistently, Chef Damien from M’tucci’s Bar Roma discovered a 12-15 hour technique for tenderizing the octopus and the results are amazing. Sorry, we aren’t sharing our secret, but you can come and taste the results!

Amaro Pairing Dinner at M’tucci’s Twenty-Five

New Cocktails and New Dishes

New Menus at M’tucci’s Moderno

The main menu has new appetizers, such as: Roasted Apple Hummus and Saffron & White Wine Mussels. New entrees include Sackett Farms Pork Loin Milanese and Linguine di Mare.

Weekend Specials

M’tucci’s Italian

Ravioli - Roasted Agave Fennel & Ricotta - Diced Salmon, Cockle Clams, Asparagus, Capers, Tomatoes, Lemon Cream Sauce, Pecorino & Parsley $27

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

Pan-Seared California Halibut - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $37

Braise - Red Wine Braised Sackett Farm Pork Shanks - Gorgonzola Creamy Polenta, Sauteéd Garlic Spinach $29

Weekend Cocktail -

The Razzmanian Devil - Absolute Razz, Blue Razz Syrup, Lemon Juice, Orange Juice


M’tucci’s Moderno

6 oz. Black Angus Filet - Salt Water Potatoes, Grilled Asparagus, Salsa Verde $36

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

Pan-Seared Atlantic Salmon - Garlic Mashed Potatoes, Sautéed Broccolini, Madeira Herb Pan Sauce $25

Weekend Cocktail

Easy Breezy - Absolut Vanilla, Absolute Citron, Lemon Juice, Liquid Alchemist Passion Fruit, Simple Syrup, Orange Bitters

M’tucci’s Twenty-Five

24 oz. Porterhouse - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $43

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

Frutti di Mare - Shrimp, Mussels, Clams, Scallops, Spicy Crushed Tomatoes, Basil on House Made Linguine $26

Cicchetti Special

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

Weekend Cocktail

Cherry Bomb - Absolut Citron, Bombay Bramble, Lemon Juice, Simple Syrup, Cherry Bitters and Maraschino Cherries


M’tucci’s Bar Roma

Cold-Smoked Za’atar-Spiced -Bison NY Strip - Crispy Salt Water Potatoes, Pan-Seared Haricot Vert, Red Onion & Marinated Sweet Red Peppers with Balsamic Glazed Cherries $39

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

Weekend Cocktail

Notavardier - Woodford Private Reserve, Carpano Antica, Aperol

Live Music for February & March

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

2/26 Shane Wallin

3/1 Alex Maryol

3/5 Oscar Butler

3/8 Shane Wallin 

3/12 Alex Long

3/15 RJ Perez 

3/19 Shane Wallin 

3/22 Cali Shaw

3/26 Lani Nash

3/29 Gilbert Uribe 

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

2/24 Justin Nuñez 

3/2 Marisa 

3/3 Lani Nash 

3/9 RJ Perez 

3/10 Eryn Bent

3/16 Nathan Fox 

3/17 Cali Shaw

3/23 Lani Nash

3/24 Matt Jones

3/30 Shane Wallin 

3/31 Alex Long

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

2/24 Javier Ortega 

3/2 Nathan Fox 

3/3 Alex Long

3/9 Shane Wallin 

3/10 Lani Nash 

3/16 Matt Jones

3/17 RJ Perez 

3/23 Marisa

3/24 Oscar Butler 

3/30 Cali Shaw

3/31 Matt Jones

Thanks for reading. See you next Friday. Ciao!

M'tucci's Fresh Pasta

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Two things prompted todays topic: the first is the addition of another pasta machine at M’tucci’s Provisions that makes ravioli. In the past, the dough was rolled, filled and cut by hand - 10 ravioli at a time. A slow, laborious process that limited how often we could offer house made ravioli on the menu. The second was the discovery of the YouTube Channel and the cookbook called “Pasta Grannies”.

With hand made pasta becoming a lost art in Italy, the series and the cookbook shows how home cooks shouldn’t consider making pasta by hand a chore. The Italian grandmothers (nonne) show you that’s it just a matter of practice, something they have been doing daily for most of their lives. Making pasta is relatively simple, using only two ingredients for Northern and Southern Italian pasta; flour & egg for pasta such as tagliatelle or pappardelle and flour and water for shapes common to Southern Italy, like orecchiette or tonnarelli.

Pastas made with egg use an extra-finely milled, soft wheat flour called “00”. We use Italian and American “00” flour. It generally has a 9-11% gluten content. Eggless pastas are made from a distinct species of hard wheat called durum or semolina. The pastas of Southern Italy use this flour for their eggless pastas, since that is where most of this wheat is grown.

When Shawn and John took the pasta making class in Rome, they made pasta with eggs, which produced ravioli and fettuccine. Both were mixed by hand, then worked by hand on a floured board (avoid plastic cutting boards). A pasta machine (get an Italian machine by Imperia) will make the thickness of your pasta more uniform.

At M’tucci’s we make most of our pasta, then it is lightly dried. While it is not rolled and cut by hand, we use Italian-made machines with bronze-cut dies that ensure the pasta is rough, which allows a sauce to coat the pasta, just like you would find in Italy. Currently, we make our own rigatoni, pappardelle, campanelle, spaghettini, linguine, fettucine and ravioli.

“From the start of M’tucci's our philosophy has always been to provide the best service, atmosphere and artisanal food. Naturally when we had a chance to make our own pasta we jumped on board,” said Company Chef Shawn Cronin.

“We didn't realize that it would end up with having to make 3,000 lbs. a week in addition to 5,000 raviolis. Even with that production, we do it because we know that the taste and texture are incredible and we know where the ingredients come from. From the linguine in the Carbonara, to the rigatoni in the Bolognese, the spaghettini in the Cacio e Pepe, or the different raviolis we have across the board, I know they are great dishes because our people are making the pasta fresh daily.“

This is the episode of Pasta Grannies that hooked me on making fresh pasta:

If you aren’t interested in making your own pasta, no worries, at M’tucci’s we’ve got you covered!

M’tucci’s 30-Minute Lunch Menu

When you want to sit down to a great meal but have limited time at lunch, each M’tucci’s has combined a smaller portion of a Soup or Salad and and an Entree with a Lemon Ricotta Cookie for only $16 and we’ll get it to you in 30 minutes. Of course, we welcome you to sit for a traditional 2-hour Italian lunch.

Locations offer unique items, but all have Eggplant parmesan and a house salad,

M’tucci’s Bar Roma

M’tucci’s Moderno

M’tucci’s Twenty-Five

M’tucci’s Italian

Explora Science of Wine

M'tucci's will be at Science of Wine at Explora on February 24! Join us for charcuterie bites at this 21+ only event complete with tastings, cash bars, hands-on wine-themed activities, and all of Explora at your fingertips! Tickets are pre-sale only and can be purchased at:

Weekend Specials

M’tucci’s Italian

Ravioli - Raspberry Shrub Jam/Ricotta filled Ravioli, Elk Chops, Sun-Dried Tomatoes Tea Butter Sauce, Goat Cheese Crème Fraiche, Pecorino & Micro Greens $27

Bone-In Hand-Cut Veal Chop: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $36

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

Braise - Mirepoix Herb-Braised Sackett Farm Pork Cheeks: Au Gratin Potatoes, Sautéed Broccolini $27

Weekend Cocktail -

Absolute Cosmopolitan - Absolute Vodka, Grand Marnier, Cranberry Juice, Lime Juice


M’tucci’s Moderno

6 oz. Black Angus Filet - Salt Water Potatoes, Grilled Asparagus, Salsa Verde $36

Pan-Seared Yellowtail - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $31

Beef Tips Tortellini - Cajun Spiced Beef Tips, Grape Tomates, Rosa Sauce, Gorgonzola Cheese $21

Weekend Cocktail

Desert Rose - Vara Rum, Hibiscus-Infused Hollow Spirits Triple Sec, Blackberry Lemon Thyme Shrub, Lemon Juice, Strawberry Demarara Syrup

M’tucci’s Twenty-Five

14 oz. Ribeye - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $43

Pan-Seared California Halibut - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $37

Chicken Marsala - Grilled Chicken, Garlic Mashed Potatoes, Green Beans, Herbed Marsala Sauce $22

Weekend Cocktail

Pink Panther - Diplomatico Rum, Liquid Alchemist Coconut, Pomegranate Juice, Lime Juice, Simple Syrup & Cinnamon


M’tucci’s Bar Roma

Pork Shank Ragù - Red Wine & Roasted Tomato Braised Pork Shanks, Caramelized Onions, Linguine, Prosciutto Crudo $27

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

Weekend Cocktail

Devil’s Doubloon - Mount Gay Rum, Montenegro Amaro, Lemon Juice, Honey Simple Syrup & Maple Bitters

Live Music for February & March

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

2/19 Lani Nash

2/22 Eryn Bent

2/26 Shane Wallin

3/1 Alex Maryol

3/5 Oscar Butler

3/8 Shane Wallin 

3/12 Alex Long

3/15 RJ Perez 

3/19 Shane Wallin 

3/22 Cali Shaw

3/26 Lani Nash

3/29 Gilbert Uribe 

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

2/17 Matt Jones

2/23 Shane Wallin

2/24 Justin Nuñez 

3/2 Marisa 

3/3 Lani Nash 

3/9 RJ Perez 

3/10 Eryn Bent

3/16 Nathan Fox 

3/17 Cali Shaw

3/23 Lani Nash

3/24 Matt Jones

3/30 Shane Wallin 

3/31 Alex Long

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

2/17 Eryn Bent

2/23 Alex Maryol

2/24 Javier Ortega 

3/2 Nathan Fox 

3/3 Alex Long

3/9 Shane Wallin 

3/10 Lani Nash 

3/16 Matt Jones

3/17 RJ Perez 

3/23 Marisa

3/24 Oscar Butler 

3/30 Cali Shaw

3/31 Matt Jones

Thanks for reading. See you next Friday. Ciao!

Mortadella ain't Baloney

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If memories of childhood baloney (bologna) sandwiches have kept you from eating Mortadella, I want to convince you that you have been missing something special. I had too many bologna/ketchup/white bread sandwiches in my childhood and mortadella looked too much like bologna. Don’t let the similarities in appearance fool you. Mortadella tastes nothing like American bologna. Yesterday I tasted imported mortadella for the first time. I admit, in the past I opted for prosciutto or salami and said “no thanks” to mortadella. Those days are over - another childhood phobia conquered!

Mortadella originated in Bologna in Emilia Romagna sometime in the 1300s. It is certified as a IGP product (Indicazione Geografica Tipica), which means that it is made under specific guidelines set by the Italian government. It is made from ground or hashed pork and must be consist of 15% cubes of pork fat. Modern and Sicilian versions contain pistachios and it is usually spiced with myrtle, pepper and garlic. IGP designation includes mortadella produced in several regions of Italy, including Piedmont, Veneto, Lombardy and Tuscany.

The sausage was originally made in a large mortar, cooked, then stuffed into a large casing. Mortadella is popular worldwide, with a version in Spain that includes olives, versions in the Middle East that use chicken and the bland cousin (bologna) in the U.S. and Canada that omits the cubes of fat.

In Bologna, it is one of the meats used in traditional Ragù alla Bolognese and in a local sandwich called Piadine Romagnole, which is a flatbread stuffed with mortadella, cheeses, arugula and then grilled. In Rome, Pizza Bianca con Mortazza, isn’t pizza at all, but a popular street food that uses plain pizza dough which is baked, cut into pieces like a pita, then stuffed with mortadella.

At M’tucci’s Bar Roma, we make a Piadina e Mortazza by lightly grilling slices of mortadella, and adding soft brie, sun-dried tomatoes, basil, a drizzle of a balsamic reduction and stuffed into our House Made flatbread. At lunch we have an Italian Cold Cuts sandwich with Prosciutto, Calabrese Salami and Mortadella. Recently, at Chef Shawn’s insistence, I had the sandwich on focaccia, with fresh mozzarella and thinly sliced mounds of mortadella. It was incredible. Rich, silky pork flavors that practically melt in your mouth. Ask for it the next time you come to lunch.

At M’tucci’s Twenty-Five it is one of the choices for a Salami Charcuterie Board. As always, it is sliced very thin, like prosciutto.

Give it a try. Just don’t call it bologna or baloney!

M’tucci’s Valentine’s Weekend Begins 2/10

Valentine’s Day Menus

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

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

M’tucci’s Italian

Cold-Smoked Ocean Trout Tartare (Braised Golden Beets, Toasted Pistachios, Sias Farms Baby Beet Greens, Strawberry Mignonette

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

Veal Porterhouse, Creamed Leek Potato Au Gratin, Grilled Broccolini, Blackberry Shrub Balsamic Reduction

Pan Seared - Skate Wing, Creamy Garlic Mash Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Beurre Blanc

M’tucci’s Moderno

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

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

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

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

Lobster Ravioli, Shrimp, Bay Scallops, Lobster Cream Sauce

M’tucci’s Twenty-Five

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

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

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

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

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


M’tucci’s Bar Roma

Prix Fixe Menu

We will have a Prix Fixe menu for couples beginning Thursday 2/9 through 2/14 in addition to our regular menu. The meal begins with a Strawberry Spritz, then a choice of one of the three appetizers, one of the three entrees, and a shared dessert. Each couple has a choice of a bottle of M’tucci’s Private Label Wine (Rosso, Sangiovese, Bianco or Sparkling).

Appetizers (Choose one)

Pesce Fresco: California Halibut, Extra Virgin Olive Oil, Micro Greens, Citrus Reduction, Passion Fruit Pearls. 

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

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

Entrees (Choose one)

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

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

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

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

February 4 Fundraiser

We’ll serve Chef Cory’s Green Chile Stew with Sackett farms pork

Explora Science of Wine

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

Weekend Specials

M’tucci’s Italian

Ravioli - Fennel Orange Zest/Ricotta filled Ravioli, Sautéed Pink Shrimp, Sun Dried Tomatoes, Calabrian Chiles, Roasted Butternut Squash Cream Sauce, Pecorino & Micro Greens $27

Double Bone Herbed Elk Chops: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $39

Pan-Seared California Halibut - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $37

Braise - Red Wine Braised Sackett Farm Pork Shanks: Horseradish/Garlic Mashed Potatoes, Grilled Asparagus, Grilled Lemon Chimichuri $29

Weekend Cocktail -

Bee My Honey - Maker’s Mark, Fresh Lemon Juice, Honey Simple Syrup, Orange Bitters


M’tucci’s Moderno

New Permanent Menu Items added this Weekend

Coming Soon!

Weekend Cocktail

Island Time - Lychee Infused Hendrick’s Gin, Falernum, Fresh Lemon Juice, Angostura Bitters, Simple Syrup, Rosewater

M’tucci’s Twenty-Five

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

Pan-Seared California Halibut - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $37

Pecorino Brodo Braised Sackett Farms Pork Shank - Mascarpone Creamy Polenta, Roasted Cannelloni Beans, Prosciutto, Pancetta and Italian Herb Sauce $25

Weekend Cocktail

Barbados - Bumbu Rum, Meletti Amaro, Chocolate Bitters


M’tucci’s Bar Roma

Tri Color Ravioli - Spinach & Five Cheese Filling, Lamb, Pancetta, Red Onions, Sautéed Mushrooms, Pecorino Brodo $25

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

Weekend Cocktail

False Spring - Absolute Grapefruit vodka, Drambuie, Fresh Lemon Juice & Grapefruit Juice, Herbed Simple Syrup

Live Music for February

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

2/5 Gilbert Uribe

2/8 Nathan Fox

2/12 RJ Perez

2/15 Shane Wallin

2/19 Lani Nash

2/22 Eryn Bent

2/26 Shane Wallin

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

2/3 Gilbert Uribe

2/9 Alex Maryol

2/10 Lani Nash

2/16 RJ Perez

2/17 Matt Jones

2/23 Shane Wallin

2/24 Justin Nuñez 

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

2/3 RJ Perez 

2/9 Shane Wallin 

2/10 Justin Nuñez

2/16 Matt Jones

2/17 Eryn Bent

2/23 Alex Maryol

2/24 Javier Ortega 

Thanks for reading. See you next Friday. Ciao!

Bar Roma's First Wine Dinner

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

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

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

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

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

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

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

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

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

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

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

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

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

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

M’tucci’s is a supporter of UNM Athletics

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

Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

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


M’tucci’s Moderno

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

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

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

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

Weekend Cocktail

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


M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

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


M’tucci’s Bar Roma

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

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

Weekend Cocktail

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

Live Music for January

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

1/8 Matt Jones

1/11 Alex Long

1/15 Javier Ortega

1/18 Jason Seel

1/22 Abby Deeter

1/25 Rob Martinez

1/29 Xandra

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

1/6 John Martinez

1/12 Amy Faithe

1/13 Gilbert Uribe

1/19 RJ Perez

1/20 Javier Ortega

1/26 Amy Faithe

1/27 Lani Nash

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

1/6 Lani Nash

1/12 John Martinez

1/13 RJ Perez

1/19 Oscar Butler

1/20 Matt Jones

1/26 Chessa Peak

1/27 John Martinez

Thanks for reading. See you next Friday. Ciao!


Dessert First!

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It’s no secret that when it comes to creativity in M’tucci’s kitchen, we have a pretty deep bench (hey, the World Series starts today and it’s probably my first baseball metaphor in three years of writing these newsletters). If you have had one of our Weekend Specials or attended one of our Five Course Pairing Dinners, you know what I’m talking about.

I’m always amused when I read an online review or comment when the person says, “the portions aren’t that big” or “it’s pricey for what you get”, because when my wife and I eat at any location, we rarely finish our entrees and happily watch as our M’tucci’s server efficiently boxes the remainder of our meal.

Which leads me to my point, which is that I rarely have room for dessert and that is a shame, because the desserts at M’tucci’s are among the best.

Executive Pastry Chef Brianna Dennis and her crew create every dessert, gelato and sorbetto that is on your plate at all of our locations. A recent blog post by a popular travel site waxed eloquently about her efforts and we would like to share the writer’s comments.

“An Italian restaurant isn’t complete without tiramisu, but have you ever seen one like this? Marsala and 151 Rum danced all day with ladyfingers and mascarpone mousse, then had an after-dinner aperitif with Lavazza espresso - this amazing tiramisu was the result.

“This epic dessert is a fan favorite - Lemon Chantilly Cake. Beautiful lemon creme on a play date with a light lemon cake topped with big, bursting, blackberries, almond brittle dust, and blackberry sauce. Simple, yet delicious.”

“We love how Chef Brianna takes something simple like a brownie and transforms it into a mouthwatering masterpiece. The Bougie Brownie is a dark chocolate stacked wonderland of house-made marshmallow, dulce de leche, Chantilly creme, sprinkled with bite-sized bits of their house-made Toblerone chocolate, and accented with cherries soaked in Limoncello.”

You will have several opportunities to taste the excellent desserts produced by M’tucci’s “Pastry Palace” (as we affectionately refer to it). Every Wednesday a new dessert is created for the 3-Course Prix Fixe dinner at M’tucci’s Italian and is paired with an appropriate wine.

Five-Course Pairing Dinners are held about every two weeks at three of our locations and Chef Brianna creates a special dessert to go with the wine, beer or spirit that is the theme of the dinner. This coming week, Thursday November 3, the pairing dinner with Marble Brewery will match a Citrus Flower Entremet with Marble’s Citra ESB. The full menu is listed below, along with a link to reserve a spot for this dinner. Better hurry, because there aren’t many seats left at the table.

With November just around the corner, our popular Thanksgiving Pies will be available for order. Last year we offered a choice of three creative takes on holiday favorites: Pumpkin with Pumpkin Seed Brittle & Ginger Vanilla Chantilly Cream, Apple with Toasted Oat Streusel and Bourbon Pecan Pie with Vanilla Chantilly Cream. Watch La Gazzetta and Facebook for this year’s pies and details about ordering.

Reserve Your Seat for The Pairing Dinner with Marble Brewery

M’tucci’s Twenty-Five, Thursday November 3rd @ 6:30

Weekly Whiskey Flight at M’tucci’s Italian

Every week, a Whiskey flight featuring three different spirits, will be available. There will also be three unique Old Fashioned cocktails from which to choose. The whiskey flights will change each Thursday. This week we are featuring three from Duke: a Rye, a Straight Bourbon and a Founder’s Reserve.

Weekend Specials

M’tucci’s Italian

Ravioli - Green Chile & Ricotta filling, Mushrooms, Chicken, Caramelized Onions, Sun-Dried Tomatoes, Pesto Cream Sauce, Crispy Prosciutto, Shaved Parmesan $27

12 oz Veal Chop: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $37

Pan-Seared Meagre - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $34

Braise - Sackett Farms Pork Shank braised in Red Wine, served over Collard Greens with Bacon, Onions, Garlic $31

Weekend Cocktail

Pearfect Martini - Captain Morgan Spiced Rum, Spiced Pear Liqueur, Honey Simple, Fresh Lemon Juice, Honey Drizzle


M’tucci’s Moderno

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

Pan-Seared Rockfish - Roasted Artichoke, Braised Escarole, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $24

8 oz. Sackett Farms Pork Tenderloin, Crispy Salt Water Potatoes, Sautéed Broccolini, Pomegranate Reduction $23

Weekend Cocktail

Will You Mari Me? - One Vodka, M’tucci’s Blueberry Shrub, Fresh Lime Juice, Simple Syrup, Muddled Blueberries & Mint, topped with M’tucci’s Sparkling Wine

Bobbin’ for Apples - Copper Kings Apple Brandy, Ginger Liquid Alchemist, Apple Cider, FreshLemon Juice


M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

Poison Apple - 818 Tequila, Liquid Alchemist, Bitters


M’tucci’s Bar Roma

Pan-Seared Artic Char - Garlic Whipped Mashed Potatoes, Braised Arugula, Garlic, Pan-Seared Artichoke Hearts, Lemon Caper Butter Sauce $33

Prosciutto Avvolto Gamberetti - Prosciutto Wrapped Jumbo Tiger Shrimp, Cacio e Pepe Risotto, Sautéed Broccolini, Red Onion & Asparagus, Garnished with Cacio di Roma, Balsamic Reduction & Fresh Herbs $33

Weekend Cocktail

Witch’s Brew - Absolut Vodka, Raspberry Torani, M’tucci’s Blueberry Raspberry Shrub, Fresh Lime Juice

The Pumpkin King - Crown Royal, Pumpkin Syrup, Heavy Cream

Live Music for October & November

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

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

10/28 Amy Faithe

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

10/28 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!

New Mexico Wild Mushrooms

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This year’s summer monsoon has brought a lot of good to New Mexico. In the mountains, it’s been a banner year for wild mushrooms, especially the prized king boletes (boletus edulis) and chanterelles (various classifications, but commonly Cantharellus cibarius). Boletes are found throughout the northern hemisphere in North America, Europe and Asia and are known as porcini in Italy, cepe de Bordeaux in France and rodellon in Spain.

I became a wild mushroom forager in the 90s when I was assigned by Saveur Magazine to photograph the annual mushroom festival in Telluride, CO. The weekend was packed with mushroom identification classes, walks in the woods, mushroom dinners and a wacky parade where participants dressed as mushrooms. A local chef took the reporter and me to a secret spot (all mushroom spots are secret) where the forest floor looked as if it were carpeted with golden nuggets. We filled several large paper grocery store bags of golden chanterelles. During that weekend, I learned that two of the most flavorful and most easily identified wild mushrooms are the porcini and the chanterelle. I was hooked on finding wild mushrooms, first in Colorado, and now in New Mexico.

Chanterelles usually grow in flat spots in a pine forest. In New Mexico we have found them at 11,000’. Their flavor is mild and delicate and they are good sautéed in butter with shallots and a little dry sherry. Since the gills descend down the stem, a good brush is handy for cleaning them. Mushrooms are nearly 80% water, so avoid soaking them in water before cooking.

We have found porcini from 9,500 - 11,000’ during this wet summer. In the Jemez and Sangre de Cristo mountains we have found the white king boletus (boletus borrowsii) in pine forests at 8,700’. They are as tasty as the reddish brown kings.

We’ll refer to the kings as porcini, since M’tucci’s is Italian. Porcinis are found in forests throughout Italy and are sold fresh in markets during the summer and fall. In NM, unless you forage for them, you probably will only find them dried and sold in small packets. The good news is that they lend themselves to drying, which intensifies the flavor. They are easy to reconstitute in room temperature water. Save the soaking water and after straining it, reduce it for use in a sauté, in pasta sauce or in risotto. We dry the entire mushroom, mostly using the stems in soup.

When foraging, remember that smaller is better. The larger porcini are older and usually not as flavorful (and sometimes already full of maggots). When you have an abundance of fresh porcini, cook them in a variety of ways. The Italians like to grill or sauté them. In Calabria, they bread and deep fry the slices. A Japanese method is to add sliced porcini to a foil packet with a ponzu butter and cook the packet on a hot grill.

The one in my left hand is good for a funny photo, but it’s too big and too old to be good to eat.

If you decide to join the growing community of mushroom gatherers, educate yourself by buying books or field guides and studying the descriptions of wild mushrooms. Join a mycology group and learn from experts. While the internet can be loaded with misinformation, there is a really good Facebook page called Mushroom Hunters of New Mexico. It’s a good source of information.

Mushrooms propagate by spreading their microscopic spores, so use a mesh, canvas or paper bag to collect them. Plastic bags prevent spore spreading and will contribute to a rapid decline to the quality of the mushrooms. Also, if you are collecting a mushroom and you are unsure of its identity, do not place it in a bag with edible mushrooms. If it is a toxic mushroom, it will infect your edible mushrooms rendering the entire collection inedible.

The safe rule for wild mushrooms is: If you don’t know what it is, don’t eat it!

Enjoy wild New Mexico mushrooms tonight at M’tucci’s Italian, where one of the Weekend Specials is Mushroom Trio Ravioli: Ravioli stuffed with Fresh Porcini and Goat Cheese then tossed in a Mushroom Cream Sauce with Fresh Chanterelles, Wild Mushrooms, Sun Dried Tomatoes and Caramelized Onions.

Mushroom Trio Ravioli - only at M’tucci’s Italian

Don’t Miss this Unique Dinner at M’tucci’s Moderno

M’tucci’s Company President John Haas on the Front Page of Friday’s Journal.

Click here to read.

Albuquerque Journal, Friday August 26, 2022

Two New M’tucci’s Wines Arriving This Week

Weekend Specials

M’tucci’s Italian

Ravioli - Porcini/Ricotta filled: Chanterelle Mushrooms, Wild Mushrooms, Sun Dried Tomatoes, Caramelized Onions, Prosciutto, Mushroom Cream Sauce $27

14 oz Ribeye: 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 $33

Braise - Milk Braised Lamb, Creamy Risotto, Asparagus, Fennel, Spring Onion, Lemon Zest $31

Weekend Cocktail

Fresa Blanca - Tequila Blanco, Tonic Water, Fresh Fruit


M’tucci’s Moderno

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

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

Shrimp Diavolo Pasta - Pink Shrimp, Caramelized Onions, Green Chiles, White Wine Marinara Sauce and House Made Spaghettini $19

Weekend Cocktail

Chile Roaster - Green Chile Vodka, Fresh Lime Juice, Simple Syrup, Orange Bitters, Torched Rosemary


M’tucci’s Twenty-Five

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

Pan-Seared Swordfish - Garlic Whipped Potatoes, Sautéed Arugula, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $33

Frutti di Mare - Baby Bay Scallops, White Shrimp, Clams, Mussels, Spicy San Marzano Sauce & House Made Linguine $29

Weekend Cocktail

Treaty of the Pyrenees - Sazerac Rye Whiskey, DOM Benedictine, Licor 43, Bittermens Tiki Bitters


M’tucci’s Bar Roma

Pan-Seared Mahi Mahi - Garlic Whipped Mashed Potatoes, Braised Arugula, Garlic, Pan-Seared Artichoke Hearts, Lemon Caper Butter Sauce $29

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

Weekend Cocktail

No Time to Yuz - Effen Yuzu Citrus Vodka, Fresh Lime Juice, Fresh Grapefruit Juice, Simple Syrup, Fresh Thyme

Live Music for August & September

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

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

8/26 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

8/26 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!

Authentic Italian

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A UNM student, recently returned from a stay in Italy, contacted us for an essay she needed to write on Italian authenticity. What is authentically Italian? I explained my and M’tucci’s views on what constitutes authentic Italian food.

First, Italian cuisine is regional and the definition of Italian cuisine has many flavors and descriptions. Long-time readers of La Gazzetta know that polenta and risotto come from the north, pesto originated in Liguria, cicchetti are synonymous with Venice, Cacio e Pepe is Roman, bitter greens are popular in Puglia and arancini come from Sicily. However, you can find pizza, pasta, mozzarella and tomatoes throughout the country.

Elizabeth asked what our Chefs learned on our trips to Italy and how did we apply that knowledge to being “authentically Italian”?

It’s not only the foods we ate, but experiencing how Italians view food, cooking and eating. In short, authentic Italian is gathering the best ingredients possible, cooking them simply and enjoying a long meal with friends and family.

So, during this holiday weekend, if you can’t visit a M’tucci’s for Italian food, buy the best ingredients you can find, prepare them simply and enjoy a long, leisurely lunch with friends and family. It’s the M’tucci’s way.

All M’tucci’s locations are closed on Monday, July 4th.

Happy Independence Day. Be safe!

Chef Damien & M’tucci’s Bar Roma in the Vegan Chef Challenge!

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!

July Dinners at M’tucci’s

July 7 @ M’tucci’s Italian

July 14 @ M’tucci’s Moderno

July 21 @ M’tucci’s Twenty-Five

ABQ The Mag - Best of the City

Let’s make it 3 Years in a Row! Vote now by clicking here or using the QR code.

Weekend Specials

M’tucci’s Italian

Ravioli - Pesto/Ricotta filled: Chicken, Sautéed Mushrooms, Roasted Red Pepper Cream Sauce, Crispy Prosciutto, Pecorino & Chives $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 $33

Braise - Sackett Farms Pork Shank - braised in Red Wine, over Creamy Polenta, Braising Sauce & Gremolata $27

Weekend Cocktail

America’s Sweet-Tart: Redemption Rye, Creme de Violet, Simple Syrup, Fresh Lemon Juice, Rhubarb Bitters


M’tucci’s Moderno

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

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

Chicken Portobello - Garlic, Butter Pan-Roasted Demi-Glase, Spaghettini Pasta $21

Weekend Cocktail

Red, White and Blueberries: Campo Bravo Reposado Tequila, M’tucci’s Blueberry/Raspberry Shrub, Lavender Honey Syrup, Muddled Blueberries, Splash of Soda


M’tucci’s Twenty-Five

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

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

Porchetta - Slow Roasted Pork Belly stuffed with Italian Herbs, Pine Nuts, Mortadella; Smoked Cauliflower Purée, Braised Greens, Roasted Red Bell Pepper & Apple/Raisin Demi Glace $24

Weekend Cocktail

Blackberry Sour: Michter’s All American, Fresh lemon Juice, Blackberry & Mint Infused Simple Syrup, Egg White, Rhubarb Bitters


M’tucci’s Bar Roma

Pan-Seared Grouper - Garlic Whipped Mashed Potatoes, Braised Arugula, Pan Seared Artichoke Hearts, Served With a Lemon Caper Butter Sauce. $34

Veal Porterhouse - Garlic Whipped Mashed Potatoes, Asparagus Fritti, Fesh Heerbs with a Mushroom & Marsala Wine Sauce $35

Cicchetti Specials - House Duck Pate, Blueberry/Raspberry Shrub Jam, Agave, Fresh Basil, Maldon Salt.

Weekend Cocktail

White Negroni: Ford’s Gin, Contrato Bianco Vermouth, Luxardo Bitter Bianco, Orange Bitters & Lemon Twist

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

7/1 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

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!

We Love Vegetables!

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Moms don’t have to say “eat your vegetables!” in Italy, a country with abundant sunshine and fertile land. Vegetables have always been cooked with respect and creativity in Italy. Spurred by the poverty in the South and by the Catholic Church’s meatless Fridays, vegetables have a prominent place on the Italian table.

Asparagus, Artichokes, Beans, Eggplant, Fennel, Garlic, Greens, Mushrooms, Peppers, Tomatoes, Squash, Zucchini and Zucchini or Squash flowers all make regular appearances on Italian tables and on M’tucci’s menus. In Italy and at M’tucci’s, vegetables just aren’t side dishes, but main dishes as well. The preferences of our vegetarian guests are important.

The classic Southern Italian dish, Eggplant Parmesan (Melanzana alla Parmigiana) is on the menu at all of our locations. Popular vegetarian dishes at M’tucci’s Italian include Pasta all’ Arrabiata & Gnocchi di Verdure; M’tucci’s Moderno has an amazing Cream of Wild Mushroom Soup and Artichoke Pesto Ravioli; and M’tucci’s Twenty-Five created Sweet Potato Tortelloni and Smoked Beet + Lemon Risotto.

Our newest location, M’tucci’s Bar Roma, offers thirteen vegetarian appetizers and entrees (not counting salads and seafood dishes). Chefs Damien & Shawn created several dishes inspired by Rome and different Italian regions.

Pescatarians will find a lot of choices at M’tucci’s Bar Roma, with traditional dishes such as Oceano Risotto with Clams, Grilled Octopus and Pink Patagonia Shrimp. A couple of seafood appetizers that you might not see in Italy are an Amaro Cured Salmon Belly, and an Octopus Confit with N’duja, Citrus Dressed Arugula and Pickled Fennel: Polpo di Roma.

M’tucci’s Bar Roma is one of the local restaurants taking part in the Albuquerque Vegan Chef Challenge. During July, participating ABQ restaurants will offer at least one Vegan dish. No meat, seafood or dairy will be in our special Vegan Cacio e Pepe pasta. How will our chefs create a dish that is primarily Pecorino Romano cheese without the cheese? You’ll have to come and taste it for yourself!!

Coming in July - M’tucci’s Celebrates Nine Years with Three Wine Dinners

Dinners will be held:

July 7 @ M’tucci’s Italian

July 14 @ M’tucci’s Moderno

July 21 @ M’tucci’s Twenty-Five

Watch La Gazzetta, Facebook & Instagram for details and menus.

Weekend Specials

M’tucci’s Italian

Ravioli - A Duo of Mushroom Ricotta & Harris Ranch Braised Beef & Ricotta Ravioli: Sautéed Mushrooms, Spring Onions, Asparagus, Thyme Cream Sauce and Red Chimichurri $27

12 oz Hand-Cut Veal Porterhouse: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $32

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

Braise - 16 oz. NM Red Chile Braised Lamb Shank - Creamy Blue Corn Polenta, Sautéed Spinach & NM Red Chile Sauce $33

Weekend Cocktail

Got You Girl: Effen Blood Orange Vodka, Elderflower Liqueur, Maraschino Liqueur, Fresh Lemon Juice


M’tucci’s Moderno

10 oz. Picanha Steak - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $33

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

Shrimp & Goat Cheese Pasta - Pink Shrimp, Sweet & Spicy Peppers, Goat Cheese Sauce, Spaghettini Pasta $20

Weekend Cocktail

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


M’tucci’s Twenty-Five

16 oz. Veal Porterhouse - Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $38

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

Salmon Cannelloni - Pasta stuffed with Salmon Belly and Ricotta, Mozzarella, Pecorino, Parmesan, Basil and Lobster Cream Sauce $23

Weekend Cocktail

Blackberry Sour: Michters All American, Fresh lemon Juice, Blackberry & Mint Infused Simple Syrup, Egg White, Rhubarb Bitters


M’tucci’s Bar Roma

Pan-Seared Swordfish - Garlic Whipped Mashed Potatoes, Braised Arugula, Pan Seared Artichoke Hearts, Served With a Lemon Caper Butter Sauce. $33

.Spinach Ravioli - Stuffed with Cinque Formaggi. Served with Saffron Braised Lemon Leeks, Fresh Herbs, Pecorino Brown Butter Sauce, Garnished with Crispy Parsley, Shaved Cacio Di Roma. $24

Weekend Cocktail

White Negroni: Ford’s Gin, Contrato Bianco Vermouth, Luxardo Bitter Bianco, Orange Bitters & Lemon Twist

Live Music for June & July

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

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

6/24 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

6/24 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!

M'tucci's Bread & Pizza

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Several years ago, Chefs/Partners Shawn & Cory were determined to make exceptionally flavorful bread that would not have preservatives, fillers or commercial yeast. To do that, they started with the “starter”.

Our natural starter is very old and is the ingredient that makes our sourdough, ciabatta and baguette unique. A “starter” (lievito madre in Italian) is made by mixing flour and warm water and letting them stand and ferment for a period of time. This is what we use in all of our breads as our leavening agent instead of a commercial yeast. As the starters permeate the atmosphere where it is used, the spores in the air continue to add character and flavor to bread. The starter and fermentation, then the subsequent resting, proofing and baking mean that each loaf takes three days to make.

Sourdough starters acquire yeast and bacteria from the air, and in doing so, become a product of their environment. A starter brought from San Francisco to Albuquerque may have all the characteristics of a San Francisco bread in the beginning, but after time, as local yeasts and bacterias are absorbed, the starter will no longer have San Francisco flavors, but will become an Albuquerque starter. Baking with sourdough is not easy, since it’s a delicate dance to balance.

“My favorite thing about bread in general is that it is never perfect. We have been baking loaves for 7-8 years and every time I try it, all I can think is that it can be better. Still though, every time I toast up a piece of the wheat bread (my personal favorite), I remember why I got into bread baking in the first place,” said Company Chef Shawn Cronin.

“It isn’t easy to make good bread with sourdough cultures,” writes Harold McGee in his encyclopedic tome of food science, On Food and Cooking, first published in 1984. This is for a couple reasons, he explains. One is the balance of bacteria and yeast. Because the bacteria grow faster than the yeast, there is far more bacteria in any given starter, which can inhibit yeast’s production of carbon dioxide, which helps bread to rise. In addition, because a sourdough starter is acidic, it can weaken the structure of bread dough, resulting in a dense loaf.

Sourdough breads are challenging to make, but they have superior flavor and texture compared to mass-produced bread. They are also healthier according to many websites and sources. Here are some quotes from the website breadmatters.com, “Sourdough lactic acid bacteria (LAB) can modify the bits of gliadin and glutenin protein in wheat flour that are toxic to people with coeliac disease (CD) and non-coeliac gluten sensitivity. This doesn’t necessarily mean gluten-sensitive people can eat it, but the presence of LAB means it is more digestible and can contribute to good gut health, similar to probiotics.”

“LAB also produce anti-oxidants and peptide lunasin, an anti-allergenic substance. In addition, sourdough with unbleached flour is a significant source of dietary minerals such as iron, calcium, magnesium and zinc.” People who are reducing carbs or are adhering to the Keto diet should know, " “sourdough LAB produce organic acids that, under the heat of baking, cause interactions that reduce starch availability. The lowest glycaemic index (GI) breads are whole-grain sourdoughs.” Translation: fewer calories and sugar than conventional bread.

The proof is in the results on your plate, either with a sandwich, on a Charcuterie Board or however you choose to use it at home.

The same quality ingredients and attention to detail goes into our pizza dough. A tangy crust with a slight char is required for authentic Pizza Napoletana and it’s one of the best things about a M’tucci’s pizza.

Our breads are available at all M’tucci’s locations and at most area Albertsons Markets.

If you want to know more about the care that goes into our bread making, or how you could make your own sourdough starter, tune in to Monday’s episode (approximately 9:45am) of New Mexico Living on KRQE, when Company Chef Shawn Cronin will demonstrate some bread tricks and techniques.

Steel Bender Brewyard Five Course Dinner

Still a few seats available, call now: 505-554-2660

Weekend Specials

M’tucci’s Italian

Ravioli - Beef Ricotta Ravioli: Peas, Mushrooms, Caramelized Onions, Red Wine Cream Sauce, Garnished with Arugula, Radish & Pecorino $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 $33

Braise - Pineapple Rosemary Pork Belly: Creamy Risotto, Jalapeño, Red Onions, Sun Dried Tomatoes, Pineapple Shrub Garnish, Shaved Parmesan & Micro Greens $27

Father’s Day Weekend Cocktails

Old Fashioned Series: 1) Town Branch Bourbon, Orange Bitters

2): Smooth Ambler Bourbon, Black Walnut bitters, Honey Simple

3): M’tucci’s Maker’s Mark Bourbon, Peychaud’s Bitters


M’tucci’s Moderno

8 oz. Picanha Steak - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $33

Pan-Seared Icelandic Cod - Roasted Artichoke, Sautéed Organic Arugula, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $25

Veal marsala - Sun Dried Tomatoes, Spinach, Mushrooms, Marsala Sauce on Spaghettini Pasta $19

Weekend Cocktail

Cold Brew Kick: Balcones Rye Whiskey, Coffee Liqueur, Lemon Juice, Orgeat Syrup


M’tucci’s Twenty-Five

10 oz. Hand Cut Picanha Steak - Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $33

Pan-Seared Swordfish - Garlic Whipped Potatoes, Sautéed Arugula, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $33

Blackened Atlantic Salmon - Farro/Orzo Blend with Roasted Bell Peppers, Tomatoes, Asparagus, Arugula, Feta & Basil in a Extra Virgin Lemon Oil $25

Weekend Cocktail

Parlay Paradise: Aperol, Orange Bitters, Fresh Fruit Juices and Sparkling Grapefruit Soda

M’tucci’s Bar Roma

House Made Beef Tip Ravioli - Braised Beef Tips, Cajun Cream Sauce, Caramelized Onion, Tucumcari Feta, Fried Parsley $22

Weekend Cocktail

Il Capo: M’tucci’s El Tesoro Reposado Tequila, Fresh Lemon Juice, Honey Syrup, Mezcal Float

Live Music for June & July

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

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

6/17 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

6/17 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!

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!