Roman Pasta

At M’tucci’s Bar Roma there is a section on the menu called Roman Classics. These dishes were inspired by our visit to the Eternal City a few years ago, before we opened on Historic Route 66. Executive Chef Damien Lucero took some of the classic dishes of Rome and put the M’tucci’s spin on them.

Three of the iconic pastas of Rome have their differences, but the use of Pecorino Romano sheep’s milk cheese is the common denominator. Carbonara, Cacio e Pepe and Amatriciana are the holy trinity of Roman pasta dishes on restaurant menus. Quite often, U.S. versions take liberties with the recipes, using bacon instead of guanciale (cured pork cheeks) or even Parmesan!! That will not happen in Rome.

Carbonara is traditionally made with Spaghetti, crispy pork (guanciale) and a blend of lightly cooked egg and cheese. M’tucci’s Twenty-Five makes an amazing version with Capicola (Applewood Smoked Pork Shoulder) and Prosciutto. Italians consider it to be one of the most popular pasta dishes in Italy, after Tagliatelle Bolognese.

Chef Damien takes Carbonara one step further and makes Linguine alla Gricia, which uses braised Pork Belly and an egg yolk to create a supremely rich dish with layers of flavor.

Cacio e Pepe is a deceptively simple dish, with only three ingredients: pasta (with some pasta water), cheese (Pecorino), and fresh cracked black pepper. However, it’s probably the one dish that most confounds home cooks who can end up with rubbery, chunks of cheese instead of a silky sauce that clings to the pasta (me included). All three of our restaurants serve this dish with our eggplant parmesan, except M’tucci’s Moderno puts a little twist on it and calls it Cacio e Pesto.

While Amatriciana is the only red pasta of the three, it is popular throughout Italy. It originated in the town of Amatrice, which is northwest of Rome in the mountains. An ancient city with Roman ruins, it was devastated by an earthquake in 2016, which killed nearly 300 people and destroying 75% of the buildings in town.

While many Italian sauces are harmonious, this is one sauce that has contrasts with the saltiness and richness of the pork, the sweetness of the tomatoes, and the zing of the red pepper flakes. The Italians are very passionate and rigid when it comes to the ingredients in this dish. A little wine is OK, Onions are OK, too, but never garlic. A few years ago, a celebrated Italian chef suggested on a television program that you could add garlic to Amatriciana. The country’s largest newspaper La Repubblica published an article the next day denouncing the chef.

In rome, (top to bottom): Carbonara, Gricia & Amatriciana

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Weekend Specials

M’tucci’s Italian

Ravioli - Parsnip Ricotta Filling, Mushrooms, Chicken, Speck Roasted Poblano Smoked Gouda Cream Sauce, Pecorino, Pickled Red Onions $27

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

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

Braise - Herb Braised Sackett Farms Pork Shank, Mirepoix Lentil Soup, Spinach $29

Weekend Cocktail

Pink Oasis - Tito’s Vodka, St. Germain Elderflower Liqueur, Kiwi Blueberry Simple Syrup, Lime Juice

M’tucci’s Moderno

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

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

Sackett Farms Pork Tenderloin - Garlic Mashed Potatoes, Sautéed Broccolini, Dijon Lemon Butter Sauce $23

Weekend Cocktail

Violet Flower - St. Germain Elderflower Liqueur, Beefeater Gin, Muddled Blackberries, Lemon Juice, Simple Syrup

M’tucci’s Twenty-Five

Shrimp Risotto - Shrimp, Roasted Fennel, Mushrooms, Red Pepper Fennel Cream Sauce $24

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

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

Weekend Cocktail

Buffalo Thunder - Buffalo Trace Bourbon, Ginger Syrup, Pineapple Juice, Lemon Juice

M’tucci’s Bar Roma

6 oz. Beef Tenderloin - Polenta & Summer Squash Croquettes, Sautéed Sugar Snap Peas, Red Onions, Mushrooms, Colonnata Butter Béarnaise Sauce $31

Pan-Seared Icelandic Cod - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce $25

Weekend Cocktail

Peachy Tean - Old Forester Infused With Peach Tea, Contratto Infused With Mint Tea, Simple Syrup

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Live Music for August

M’tucci’s Bar Roma - 6:30pm Wednesday

8/16 Justin Nuñez 

8/23 Shane Wallin 

8/30: Chessa Peake

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday 

8/11 RJ Perez 

8/17 Matt Jones

8/18 Melissa Rios

8/24: Chessa Peake

8/25 Lani Nash

8/31 Eryn Bent

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday 

8/11 Johnny Lloyd

8/17 Shane Wallin 

8/18 Hilda Kirschner

8/24 Gilbert Uribe

8/25: Chessa Peake

8/31 Matt Jones

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Thanks for reading. See you next Friday. Ciao!

M'tucci's Fresh Pasta

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.“

Campanelle

Ravioli

Pappardelle

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!

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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

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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:

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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

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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

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Thanks for reading. See you next Friday. Ciao!

The Many Shapes of Pasta

Charles de Gaulle, former WWII General and President of France, famously delcared “How can anyone govern a nation that has 246 different kinds of cheese?” There is no record of Mussolini (or any other Italian leader) exclaiming: how does one govern a country with more than 350 shapes of pasta!

The earliest shapes of pasta, found in reports from the 13th century, were macaroni, ravioli, gnocchi and vermicelli. Specific shapes were created for specific uses such as oil-based sauces, cream sauces, meat sauces and soups. There is long pasta, short pasta, tubular pasta, pasta for stuffing and creatively-shaped pasta. Here are a few shapes that are always in my pantry (clockwise from left): penne, linguine, ziti & fettuccine, (top to bottom in the center) strozzapreti, orecchiette and casarecce.

Some of the names of pasta are easily translatable and some have stories behind the names. Here are some popular shapes with their Italian meanings:

Bucatini: little holes - the traditional pasta for all’ Amatriciana

Campanelle: little bells

Casarecce: From 'casereccio', meaning 'homemade'

Conchiglie: shells

Farfelle: butterflies

Fettuccine: little ribbons - forever connected to Alfredo

Gemelli: twins

Linguine: little tongues

Orecchiette: little ears - popular in Puglia where it is handmade and served with sausage and rapini

Penne: pens

Ravioli: possibly from 'rapa', meaning 'turnip', which was one of the original stuffings

Spaghetti: little twine

Strozzapreti: priest stranglers or priest chokers (more about this below)

Tortellini: small little pies

Ziti: from 'zito', meaning 'bridegroom' and is typically served at weddings

My favorite name is strozzapreti, which means priest strangler or priest choker. Several stories surround the origin of this name. The pasta was typical in Emilia-Romagna, Tuscany and Umbria where anti-clerical sentiment was strong. Some said the name referred to the gluttonous ways of the clergy, who liked this pasta so much that they ate it so fast they would choke.

At M’tucci’s we use both fresh pasta that we make daily and dried pasta imported from Italy. We make ravioli, fettuccine, rigatoni, pappardelle, spaghettini, gnocchi and campanelle. Our dried pasta is tortelloni and fussiloni.

Ravioli

Campanelle

Pappardelle

Lobster Prosciutto Ravioli

Five Pork Bolognese

Shrimp Campanelle

Despite the shape, or if the pasta is fresh or dried, there are a few simple things to remember when purchasing and cooking the pasta. Both types should be made with a rough bronze die (which produces a pasta with a rough surface that holds the sauce better) and it should be air-dried. I never buy fresh pasta, since I never know if it’s really fresh - I prefer to eat my fresh pasta at M’tucci’s. You can find good quality dried Italian pasta at Whole Foods, Keller’s Markets and Tully’s Market. Most grocery stores carry DeCecco. Although it is mass-produced, it is a good quality pasta. I think the Whole Foods brand is very good and very reasonably priced for organic pasta.

The main points for cooking (tips from Essentials of Classic Italian Cooking and from Chef Cory Gray):

1. Lots of water, at least 3 quarts and add another quart for every half pound.

2. Salt the water with sea salt, so it tastes like the ocean. The water is boiling when you add the salt, so don’t taste it, but add at least 1.5 T for every pound of pasta when the water boils.

3. Never put oil in the boiling water

4. Drain the pasta and toss it with the sauce immediately

“I really prefer rigatoni for Bolognese sauces, the pasta has a cavity to hold the rich, thick sauce. I also love ravioli since it is a vessel that can hold anything of you can imagine and then you can create a lovely sauce to accompany it,” said Chef/Partner Cory Gray.

Here is our hard-working Italian pasta machine, turning out fresh pappardelle and campanelle.

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Weekend Specials

M’tucci’s Italian

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

Pan-Seared Ono - Sweet Potato Puree, Broccolini, Sweet Pea and Duck Prosciutto Succotash $27

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

Appetizers

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

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

Weekend Cocktail

Butterfly Effect: Hapenny Gin, Fresh Grapefruit & Lemon Juice, Vanilla Simple and Butterfly Pea Flower Ice Cubes - Watch it Change Colors!!

Sunday Only

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

M’tucci’s Moderno

10 oz. Flank Steak: Crispy Saltwater Potatoes, Grilled Asparagus, Salsa Verde $27

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

Shrimp & Goat Cheese Pasta: Pink Shrimp, Spicy Pepper Goat Cheese Suace, Hazelnuts and M’tucci’s House Made Spaghettini $19

Weekend Cocktail

Smoke & Mirrors: Vida Mezcal, Bigallet China China, Carpano Antica, Amaro Bilaro, Grapefruit Bitters

M’tucci’s Twenty-Five

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

Pan-Seared Ruby Trout: Seared Artichokes, Grilled Escarole, Garlic Whipped Potatoes, Lemon Caper Butter Sauce $23

Porcini Mushroom Risotto: Seared Beef Medallions, Sautéed Mushrooms with Kale and Balsamic Reduction $21

Gelato: Strawberry

Sorbetto: House Limoncello/Cherry

Weekend Cocktail

The Army Navy Cocktail: Empress 1908 Gin, Orgeat Syrup and Fresh Lemon Juice

Pasta Della Forma - only at M’tucci’s Italian and only on Friday, Saturday & Sunday

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

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

Roasted Red Bell Pepper/Sun-Dried Tomato Relish

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

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

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M’tucci’s Hosts Fundraising Day to Benefit Road Rage Survivor

19-year old Christina Luchetti was the victim of road rage in March, leaving her paralyzed and facing tremendous medical bills and costs to make her home handicapped-accessible. When we heard about her situation, we immediately reached out to the family and offered to host a fundraising day. We will donate 20% of sales at all three restaurants on June 14. Their goal is to raise $30,000 for the family. 

“At M’tucci’s we’re a family, and we consider our community our extended family,” explained John Haas, M’tucci’s Restaurants Managing Partner. “When Christina’s situation was brought to our attention, we knew we wanted to help in any way possible. We encourage everyone to come out to any of our restaurants on June 14 in support of Christina and to give as they are able.”

A GoFundMe page has been set up for Christina.  In addition to their fundraiser, M’tucci’s is challenging other area businesses to join in to support Christina.

“Albuquerque is a community with a big heart, and we’re honored to call it home,” added Haas. “We invite you to join us in showing that love and generosity to one of our own.” 

To make a reservation for June 14 or to place an online order, visit https://www.mtuccis.com. 

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Live Music Returns!!

M’tucci’s Moderno and M’tucci’s Twenty-Five will resume live music on Thursday, June 17 with your favorite local musicians. See the Events listing on our Facebook pages. Thursday performances are 7:00-9:00 and Friday performances are 8:00 - 10:00.

M’tucci’s Moderno

6/17 Kirk Matthews

6/18 RJ Perez

6/24 Eryn Bent

6/25 Kirk Matthews

7/1 Kirk Matthews

7/2Lani Nash

7/8 Melissa Rios

7/9 RJ Perez

M’tucci’s Twenty Five

6/17 Melissa Rios

6/24 Kirk Matthews

7/1Lani Nash

7/8 Kirk Matthews

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Thanks for reading. See you next Friday. Ciao!

M'tucci's Ravioli

One of our favorite pasta dishes is ravioli, those light, fluffy pillows stuffed with varying combinations of herbs, greens, meat, seafood or cheese. The word "ravioli" is derived from an old Italian word “riavvolgere”, which means "to wrap."

Ravioli are a square shape. If you see them semi-circular, they would be called mezzelune (half-moons). Cappellacci are ravioli stuffed with a sweet pumpkin-based filling and are popular in the northeastern part of Emilia-Romagna. The Italian pumpkin used for this ravioli isn’t available in the U.S. so orange-fleshed sweet potatoes make a perfect substitute.

Many other types of Italian pasta contain fillings, such as tortelloni and tortelli, however they are usually smaller and more time consuming to make by hand.

Ravioli appears in writings as early as the 14th century and they were reportedly served at a papal conclave in Rome in 1549. The favored stuffings vary by region, for example ricotta cheese and spinach are popular in Rome. Many ravioli dishes come with a tomato or cream based sauce, however they were traditionally served en brodo, in a broth.

Because we make all of our own ravioli, it’s usually a weekend special at M’tucci’s Italian. M’tucci’s Moderno has Artichoke Pesto Ravioli and M’tucci’s Twenty-Five serves Lobster & Prosciutto Ravioli.

M'tucci's Moderno Artichoke Ravioli

M'tucci's Twenty-Five Lobster Ravioli

Some of the past favorite fillings have been; Wild Mushroom and Ricotta, Red Chile Three Cheese, Roasted Fennel and Duroc Pork with Goat Cheese and Butternut Squash and Mascarpone with a Browned Butter Sage Sauce.

Here is a speeded up video of our ravioli process. As you can see there are a few tools that allow us to hand-make our ravioli. Can you imagine how long it would take to make 1,200 totally by hand?

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Don’t forget to vote for M’tucci’s in the Journal’s Reader’s Choice Awards. We are nominated for Best Italian, Best Chef, Best Business Lunch, Best Cocktail and Best Dessert. How we didn’t show up in the Best Pizza category is a mystery and a huge mistake. Oh, well.

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Special Wine at M’tucci’s Twenty-Five

This weekend we are featuring a selection from Kermit Lynch, one of the most prestigious wine importers and merchants in the U.S. Here is what their website says about the Kermit Lunch Cote du Rhone, which is primarily made from the Grenache varietal:

“The growing success we have enjoyed over the last three vintages is proof enough that the KL Côtes du Rhône fits both the taste profile and quality standards that our customers have come to expect. Since 1929, this winery has been bringing local vignerons together from the outlying areas of Avignon in the Southern Rhône to produce delicious wines that epitomize the region’s complex terroirs. Kermit works closely with winemaker Jean-François Pasturel to develop the blend. Pasturel is thrilled to be able to have the chance to produce a Côtes du Rhône he does not have to filter to death. It is his tête de cuvée, his pride and joy.”

Weekend Specials

M’tucci’s Italian

24 oz Hand Cut T-Bone: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $36

Pan-Seared Ruby Trout - Garlic Mashed Potatoes, Grilled Artichokes, Sautéed Arugula, Lemon Caper Sauce $25

Appetizers

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

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

Weekend Cocktail

Lilly Pad: Beefeater Gin, Lillet Blanc, Absinthe, Lemon & Simple Syrup

Sunday Only

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

M’tucci’s Moderno

6 oz. Beef Tenderloin: Crispy Saltwater Potatoes, Grilled Asparagus, Salsa Verde $32

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

Beef Tortellini: Cajun Spiced Beef Tips, Tomatoes, Green Onion, Rosa Sauce & Gorgonzola Cheese $19

M’tucci’s Twenty-Five

7 oz. Chianina Flatiron Steak: Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $27

7 oz. Pan-Seared Ono: Seared Artichokes, Grilled Escarole, Garlic Whipped Potatoes, Lemon Caper Butter Sauce $24

Skin-On Calabrian Braised Salmon, Creamy Pesto Polenta, Caramelized Onions, Citrus Vinaigrette Dressed Greens $21

Gelato: Chocolate Cake

Sorbetto: Cherry Limoncello

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M’tucci’s Catering

Brunch, Lunch, Dinner or a party, your place, our place or an event center. You bring the people, we’ll bring the food. Here are a few photos from the Mother’s Day Brunch at Gruet Winery.

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Thanks for reading. See you next Friday. Ciao!

The Pasta of Rome

Three of the iconic pastas of Rome have their differences, but the use of Pecorino Romano sheep’s milk cheese is the common denominator. Carbonara, Cacio e Pepe and Amatriciana are the holy trinity of Roman pasta dishes on restaurant menus. Quite often, U.S. versions take liberties with the recipes, using bacon instead of guanciale (cured pork cheeks) or even Parmesan!! That will not happen in Rome.

Carbonara is traditionally made with Spaghetti, crispy pork (guanciale) and a blend of lightly cooked egg and cheese. M’tucci’s Twenty-Five makes an amazing version with Capicola (Applewood Smoked Pork Shoulder) and Prosciutto. Italians consider it to be one of the most popular pasta dishes in Italy, after Tagliatelle Bolognese.

Cacio e Pepe is a deceptively simple dish, with only three ingredients: pasta (with some pasta water), cheese (Pecorino), and fresh cracked black pepper. However, it’s probably the one dish that most confounds home cooks who can end up with rubbery, chunks of cheese instead of a silky sauce that clings to the pasta (me included). All three of our restaurants serve this dish with our eggplant parmesan, except M’tucci’s Moderno puts a little twist on it and calls it Cacio e Pesto.

While Amatriciana is the only red pasta of the three, it is popular throughout Italy. It originated in the town of Amatrice, which is northwest of Rome in the mountains. An ancient city with Roman ruins, it was devastated by an earthquake in 2016, which killed nearly 300 people and destroying 75% of the buildings in town.

While many Italian sauces are harmonious, this is one sauce that has contrasts with the saltiness and richness of the pork, the sweetness of the tomatoes, and the zing of the red pepper flakes. The Italians are very passionate and rigid when it comes to the ingredients in this dish. A little wine is OK, Onions are OK, too, but never garlic. A few years ago, a celebrated Italian chef suggested on a television program that you could add garlic to Amatriciana. The country’s largest newspaper La Repubblica published an article the next day denouncing the chef.

The main course for this week’s meal kit is Pasta Amatriciana, (no garlic), made with M’tucci’s house cured guanciale, San Marzano Tomatoes, Pecorino and tossed with M’tucci’s version of fresh Bucatini pasta. Toss the salad with marinated tomatoes, follow the easy instructions for making the sauce, bake M’tucci’s Chocolate Chip Cookie dough and 20 minutes later you are ready for a three course feast. Order now, because at $32 to feed two people, these won’t last long. This card and an instructional video are included with every M’tucci’s Meal Kit.

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Super Bowl Sunday - At all M’tucci’s Locations

Patio or Carryout

Any Two Pizzas for $18

Family Charcuterie Board for $18

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M’tucci’s Valentine’s Weekend

Don’t miss the special meal kits for Valentine’s Weekend. Executive Pastry Chef Brianna Dennis has created a fondue kit loaded with house made sweet goodies and Chef/Partner Cory Gray has a special three course meal that includes all of the major Valentines food categories: lobster, steak and chocolate. The Fondue ToGo will be $25 and the three course dinner is $49. Phone orders Please.

Fondue Togo kits $25.00 Available for order now.

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

Meal prep kit for 2 people $49.00 - Order Now

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

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

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

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

Dessert Special $8.00

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

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

Valentine’s Day Gelato and Sorbetto special:

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

Cheesecake Gelato with Strawberry Swirl

Chocolate sorbet

Raspberry Prosecco Sorbetto

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Weekend Specials

M’tucci’s Italian

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

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

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

M’tucci’s Moderno

Pork Belly Risotto w/ Celery, Carrots, Mushrooms, Alfredo Sauce $19

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

M’tucci’s Twenty-Five

7 oz Chianina Flatiron Steak - Crispy Salt Water Potatoes, Grilled Asparagus, Smoked Blackberry Bone Marrow Butter $22

Gelato: Blackberry with Blackberry Jam Swirl

Sorbetto: Raspberry Lemon

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Thanks for reading. See you next Friday. Ciao!

Pasta, Maccheroni, Noodles

“Nothing else, not opera or Renaissance art or Roman ruins or even pizza, so exemplifies Italy as pasta.” Burton Anderson, Treasures of the Italian Table (1994)

Call it pasta, macaroni, maccheroni, or noodles, most of us eat it at least once a week. It’s relatively inexpensive, easy to store and easy to cook, and can be served and sauced in a wide variety of ways. An Italian book on pasta names more the 350 shapes of pasta. Straightforward and simple as strands of spaghetti or tubes of rigatoni, it’s also available in whimsical shapes: little ears (orecchiette), priest stranglers (strozzapreti), and handbells (campanelle).

Speculation continues about the origin of pasta, but the common belief that Marco Polo brought it from China has been disproven. The first written account of pasta in Italy was found in a merchant’s records which mentioned a shipment of maccheroni arriving in Genoa from Sicily in the late 1200s. The Genoese were responsible for distributing it throughout Italy.

Italy’s first pasta industry was located in Campania near Naples in the fields surrounding Mt. Vesuvius. The area around Gragnano had large wheat fields with rich soil and pure mountain water. While locals claim to have invented pasta, early records show it was imported to Naples from Sicily and Sardinia until the early nineteenth century.

Dried pasta (pasta secca) is made with high protein durum wheat flour and water - nothing else. The dough is mixed by a machine and then pushed through a die to create the different shapes and sizes. Cheaper pastas use a teflon die which produces a smooth noodle, while more artisan pastas use a bronze die which creates rough edges for holding sauces. The Southern part of the country, known as the Mezzogiorno (midday), is known for pasta secca, such as penne, ziti, fusilli, spaghetti and conchiglie.

Fresh pastas are popular in the north, especially Emilia Romagna, where egg is used instead of water for their pastas. They are usually rolled flat instead of being forced through a machine, which gives them a smoother surface, perfect for stuffing (ravioli, tortellini). We make our pappardelle to go with M’tucci’s rich Five-Pork Bolognese sauce.

Italians always cook their pasta al dente (to the tooth). It’s a fine line between under-cooked and crunchy to over-cooked and mushy. Remember that the pasta continues to cook when you drain it, so when cooking at home, your timing is important. Italians prefer al dente because the minimal amount of cooking preserves the flavors of the pasta. Over-cooked pasta contains more water, which dilutes the flavor of the pasta and the sauce.

We make ravioli, pappardelle, campanelle and rigatoni in house. After making the fresh pasta, we slowly air dry the noodles for flavor and texture, just as it has been done for centuries by artisanal pastaficios in Italy.

Fun Facts: Italians consume so much pasta, that much of the flour is imported from the U.S. and Canada. In 2017 63% of Italians said they eat pasta daily. The U.S. is the largest market for pasta, consuming 2.7 million tons a year, but we are not the #1 country for annual per capita consumption. Italians consume 51 pounds annually, followed by Tunisia (37 lb.), Venezuela (26 lb.), Greece (24 lb.), Chile (20.6 lb.). The U.S. is #6 with each person eating nearly 20 pounds a year. We look forward to your visit and together we can become #5!

Five Pork Bolognese with Rigatoni at M'tucci's Italian

Capicola Carbonara with Spaghettini at M'tucci's Twenty-Five

Eggplant Parmesan with Cacio e Pesto Fettucine at M'tucci's Moderno

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Weekend Specials

M’tucci’s Italian

8 oz Hand Cut Filet Mignon - Crispy Salt Water Potatoes, Grilled Asparagus, Cherry Balsamic Reduction  $29

Pan-Seared California Halibut - Creamy Garlic Mashed Potatoes, Grilled Artichokes, Sautéed Arugula, Lemon Cream Sauce $27

Ravioli - Red Chile Three Cheese Ravioli, Roasted Butternut Squash, Sun Dried Tomato, Haricot Vert, Caramelized Onion, Brown Butter Sauce $21

Rotisserie - Herb Rubbed Roasted Half Chicken, Roasted Spaghetti Squash, Creamy Mushroom Risotto $25

House Made Sorbetto - Prickly Pear Sorbetto with a Lemon Ricotta Cookie $7

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

New Mexico Prickly Pears

A team collaboration created a new beverage and dessert, only at M’tucci’s Italian this weekend. Asst. Manager Arcy and Pastry Chef Michelle picked a lot of local prickly pears near one of the restaurants, added sweet basil from Partner Austin’s garden added a few secret ingredients and let them stew for a couple of weeks. Tonight try a Prickly Pear Shrub Cocktail with Tequila and a Prickly Pear Sorbet with a Lemon Ricotta Cookie.

Prickly Pear Sorbetto & Lemon Ricotta Cookie - only at M’tucci’s Italian this weekend.

Pair the Prickly Pair Sorbetto with our new Prickly Pear Sweet Basil Shrub made with Tequila and locally sourced fruit and herbs. Only at M’tucci’s Italian

M’tucci’s Moderno

6 oz Hand Cut Filet Mignon, Salt Water Potatoes, Grilled Asparagus, Italian Salsa Verde $27

Pan-Seared Scallops - Creamy Garlic Mashed Potatoes, Roasted Artichokes, Sautéed Arugula, Lemon Cream Sauce $29

Herb Roasted Pork Loin - Garlic Mashed Potatoes, Grilled Asparagus, Lemon Butter Sauce $19

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

M’tucci’s Twenty-Five

Pan-Seared Rockfish, Grilled Escarole, Prosciutto Powder, Garlic Whipped Potatoes, Seared Artichokes, Topped with Prosciutto Powder, Lemon Caper Butter Sauce $22

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Kirk Matthews Live at M’tucci’s Twenty-Five, September 25 7:30 - 9:30

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Try a Shrub today! Available at all M’tucci’s locations in a creative cocktail, or by the bottle or in a cocktail kit.

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More Italy - Sorrento, Amalfi Coast & Capri

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Thanks for reading. See you next Friday. Ciao!

Ravioli, Queen of Stuffed Pasta

One of our favorite pasta dishes (and one of our guests) is ravioli, those light, fluffy pillows stuffed with a varying combinations of herbs, greens, meat, seafood and cheese. Traditionally in Italy, they are square. If you see them semi-circular, they would be called mezzelune (half-moons). Many other types of Italian pasta contain fillings, such as tortelloni and tortelli, however they are usually smaller and more difficult to make by hand.

Ravioli appears in writings as early as the 14th century and they were reportedly served at a papal conclave in Rome in 1549. The favored stuffings vary by region, for example ricotta cheese and spinach are popular in Rome. Many ravioli dishes come with a tomato or cream based sauce, however they were traditionally served en brodo, in a broth, which was how we served our Chianina Ravioli during our special Chianina Weekend. Beef from an ancient breed of cattle paired with the old way of saucing ravioli just seemed right.

Everyone who had it loved it. This is what you missed: Roasted Chianina Beef-Fresh Mozzarella Ravioli, Roasted Wild Mushrooms, Fennel, Sweet Onion, Grana Padana Brodo

Because we make all of our own ravioli, it’s usually a weekend special at M’tucci’s Italian and at M’tucci’s Moderno, however look for each location to add ravioli as a regular menu item in the near future. Some of the past favorite fillings have been; Wild Mushroom and Ricotta, Red Chile Three Cheese, Roasted Fennel and Duroc Pork with Goat Cheese and Butternut Squash and Mascarpone with a Browned Butter Sage Sauce.

For Mother’s Day, we are giving Mom what she wants and that is our most requested ravioli: Lobster and Cream Cheese with a Shrimp and Lobster Cream Sauce. If you haven’t made your reservations, do so now.

Here is a video of our ravioli process. As you can see there are a few tools that allow us to hand-make our ravioli. Can you imagine how long it would take to make 1,200 totally by hand?

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Lobster & Cream Cheese Ravioli with a Shrimp and Lobster Cream Sauce, micro greens and parmesan

NEWS OF THE WEEK

M’tucci’s Italian

Tonight, 6:00-8:00: Violist Michelle Zetterhom will play dinner music.

Weekend Specials are Pan-Seared Scallops, Braised Harris Ranch Beef, Sautéed Wild Mushrooms, Shallots in a Red Chile Cream Sauce.

Mother’s Day, May 12 - We are nearly full for the day and evening, so why not bring Mom on Saturday night if you can’t get the reservation you want on Sunday? Or better yet, honor your Mother with a M’tucci’s Gift Certificate. Both M’tucci’s Italian and Moderno will open for brunch at 10:00am and offer a couple of specials and a surprise for all Mothers.

M’tucci’s Moderno - Specials for the weekend are Pan-Seared Bay Scallops and Lobster Ravioli (a Rio Rancho favorite).

Mother’s Day, May 12: Brunch starts at 10:00am, so make your reservations now!

Tonight (May 9) 7:00: Stanlie Kee Live in the Bar

Friday, May 3, 8:30: Delphia Live in the Bar

M’tucci’s Italian Market & Pizzeria

May 31, 6:00 - Beer Week Collaboration with Dialogue Brewing. Four course menu paired with Dialogue’s European style beers. Tickets available at Dialogue Taproom, 1501 1st St NW. $40 per person.

May 23- June 2: Beer Week Tap Takeover with Steel Bender Brewyard - We’ll feature SkullBucket IPA, ETTu Brut IPA, Berliner Weisse and the Kolsch. Albuquerque Beer Week

Every Thursday - Sunday: Order M’tucci’s pizzas, sandwiches and boards while visiting La Cumbre Westside. The patio is the place to be (although you might want to dine inside this weekend!).

ONGOING

M’tucci’s Monthly Photo Contest

Our April winner was Megan McNutt, who receives a $50 gift certificate to any M’tucci’s location. The May contest is underway, so enter soon and enter often. Post a photo from M’tucci’s with friends, food or beverages on your Facebook page or your Instagram feed and tag the photo #lovemtuccis. The winning photo is chosen from the three photos with the most likes.

M’TUCCI’S AROUND TOWN

Did you know you can find our market items at a couple of locations? We deliver our fresh bread every Tuesday and Friday to Silver Street Market at 2nd and Silver. Choose from Sourdough, Fennel Rye, Wheat, Baguette, Ciabatta, Raisin Rosemary and Focaccia.

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

Tony stocking the shelves at Silver Street Market in downtown ABQ.

SERVICE INDUSTRY NIGHT & DISCOUNTS

Area service industry workers can get a Service Industry card from us by showing proof of employment. With the card you receive 10% off your check every day and 20% off on Sundays from 6:00 - 9:00. Dine in only.

M’TUCCI’S WEDNESDAY PRIX FIXE DINNERS

New specials for the month of May will be published in this space next Tuesday or Wednesday. You can also find them on Facebook and Instagram every Wednesday.

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

ALBUQUERQUE THE MAGAZINE - BEST OF THE CITY

We would appreciate your vote and support in the newest Best of the City poll. We feel pretty strongly that we are the best in these categories: Bartender, Bloody Mary, Craft Cocktails, Happy Hour, Appetizer Menu, Brunch, Chef, Dessert, Gourmet Pizza, Pizza and Wine List. We won last year for Waitstaff and Italian Restaurant and would love to keep our record intact. Click here to vote.

SUBSCRIBE NOW

Receive an email when La Gazzeta is published each Thursday. Simply use the form at the bottom left of the page. We promise not to share your email, or bother you with unwanted promotions.

It’s a nice time of year to be in Venice! But, if you can’t go to Venice - come to M’tucci’s!

Pasta

Other than pizza, no dish is more connected to Italian cuisine than pasta. While it is unbelievably simple -semolina wheat and water - the process, the techniques and machinery used to make it, mean the difference between sublime and dull.

You can see the rough texture of a well-made dried pasta, extruded using bronze dies.

The best pasta is made from hard durum wheat, which is milled to become semolina. The quality and purity of the water is important. However, the die used to extrude, or shape, the pasta through the machine is critical. Only bronze die have slightly rough openings that create a pasta with a rough surface texture, which is essential for allowing the sauce to cling to and become one with the pasta. Pasta from a traditional Pastificio (pasta factory) will air dry their pasta instead of quick drying it in ovens.

At M’tucci’s we make some of our pasta shapes (campanelle, pappardelle and ravioli) and import other shapes from an Italian Pastificio (Spaghettini, Penne, Orzo, Fettucini and Tortelloni). All of our house made pastas use two kinds of semolina from durum wheat, one a fine grind and one a course grind. Our Italian pasta machine is fitted with a bronze die for each shape.

One of our favorite shapes is the Campanelle, trumpet-shaped pasta that is perfect for holding sauces, like Shrimp Campanelle with a lobster cream sauce.

House Made Campanelle

We make our Pappardelle with egg, which is the traditional way that it is made in Emilia Romagna (Pappardelle all Uovo). Egg pastas have a slightly silkier texture and are perfect for butter or cream sauces, such as our Pappardelle all Crema di Porcini. We partially air dry the pasta for use in the restaurants and for sale at M’tucci’s Italian Market & Pizzeria.

House Made Pappardelle alla Uovo

Here are a few basic guidelines for making excellent pasta at home:

1. Use a large, lightweight pot which will bring the water to a boil more quickly.

2. Use a lot of water, at least 3 quarts, so the pasta won’t be gummy

3. At least 1.5 tablespoons of salt for every pound of pasta

4. Never add olive oil to the water except maybe 1 tablespoon when cooking homemade stuffed pasta to prevent it from breaking apart

5. Drain immediately when cooked al dente

6. Have the sauce ready to toss with the pasta immediately. It’s important to toss the pasta with your sauce, so it is coated with the sauce and the flavors are allowed to blend. Don’t dump the sauce on top, like my mother used to do. You’ll be happy with the results.

Buy the best pasta that you can afford. Sprouts and Whole Foods both carry very good organic pastas that have been fabricated at artisan Pastificios. DeCecco is another good brand. Look at the pasta closely before buying. Does it look like the pasta at the top of the page?

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Fresh Sourdough, made with our 100 year-old starter is ready each morning.

NEWS OF THE WEEK

Don’t miss the opportunity to taste a truly unique beer from Upslope, the Sazerac Style Rye Ale. For a limited time it’s on tap at M’tucci’s Italian and M’tucci’s Moderno. This is a limited release and won’t last long.

M’TUCCI’S MONTHLY PHOTO CONTEST

Post a photo on your Instagram Feed or your Facebook page, use the hashtag, lovemtuccis, and you’ll be entered in the monthly photo contest. The winner receives a $50 Gift Certificate. Don’t forget, quality counts, so edit your photos for proper light and exposure.

APRIL PRIX FIXE MENU - M’tucci’s Italian

                     3 Courses paired with three wines (announced the day of serving). $25 pp

4/17/19

1st Course- Market Capicola, Tomato-Onion Relish, Smoked House Mozzarella, Toasted Baguette 

2nd Course- Grilled Lamb Chop, Sautéed Summer Vegetables, Creamy Garlic Polenta, Rosemary-Mint Gastrique

3rd Course- Chocolate Banana Layered Panna Cotta, Peanut Praline, Candied Bacon

4/24/19

1st Course- Spinach-Arugula Mix, Market Focaccia, Gorgonzola, Candied Pecans, Granny Smith Apple, Dried French Cherries, Gorgonzola Dressing

2nd Course- Dry Aged Harris Ranch Hanger Steak, Creamy Risotto, Light Tomato-Onion Agridulce, Crispy Shallots-Scallions

3rd Course- Cantaloupe Black Pepper Granita, Sesame Brittle

5/1/19

1st Course- Chianina Beef Carpaccio, Shaved Parmesan, Arugula, Aioli, Capers

2nd Course- Chicken Confit Piccata, Garlic Mashed Potatoes

3rd Course- BlackBerry Ricotta Cake, Citrus Whip, Almond Crumble 

GET TO KNOW US

M’tucci’s Italian Market & Pizzeria - Lauren has been a pastry chef for several years. She is responsible for the creative cookies and pastries that you’ll find in the deli counter.

M’tucci’s Moderno - Michelle is our lead Pastry Chef, creating the house made desserts for M’tucci’s Italian and M’tucci’s Moderno.

M’tucci’s Italian - Taña is one of the servers and bartenders at Italian and has been with us for many years.

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COMING UP

April 21, EASTER SUNDAY - Don’t forget to make reservations for Easter at M’tucci’s Italian and M’tucci’s Moderno. We’ll be serving our regular brunch menu from 11:00 - 3:00. We’ll announce a few specials later in the week.

Thursday, April 18 - Marble Brewing Westside - Charcuterie Pairing with Marble ales and new dishes by Chef Shawn from M’tucci’s Italian Market & Pizzeria. 6:00 - 8:00. A board and 3 7 oz. pours for $20. Tickets at Marble

April 18 - 7:00. Alex Maryol Live at M’tucci’s Moderno

April 19 - 8:30. Keith Sanchez Live at M’tucci’s Moderno

May 31, 6:00pm - 9:00pm: Beer Week - Beer & Food pairing with Dialogue Brewing and M’Tucci’s Italian Market & Pizzeria. Four courses and four beers for $40. Tickets available at the Dialogue Taproom.

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Next Week: Tomatoes