Vermouth is Happening

Like Amari, vermouth was first used as a medicinal drink, and can be traced back more than 3,000 years to China and India. The beverage is made by adding herbs, botanicals and dried fruit to a relatively neutral white wine. After aging, sugar and neutral spirits are added for flavoring and to raise the alcohol level, which prevents microbial spoilage. Because of this, vermouth will last longer than an opened bottle of wine, but I still keep it chilled after opening. 

Vermouth is both an aromatized and fortified wine. While vermouth is made in several countries, the most popular vermouths come from France (white, red and dry) and Italy (red). Some of the flavorings include chamomile, gentian and wormwood. In Italy, the most common grape in vermouth is trebbiano. The word vermouth comes from the French pronunciation of the German word wermut, for wormwood, which was an early common ingredient.

An Italian merchant, Antonio Benedetto Carpano, is credited for creating the first modern vermouth in Turin, Italy in 1786. The flavor profile that he created still exists today in Italian sweet vermouth: bitter, dark red, with vanilla and sweet cherry flavors. Today’s Carpano Antica sweet vermouth is THE sweet vermouth used for a Manhattan, Boulevardier, Negroni and many more cocktails. Of course, it’s the sweet vermouth used at all M’tucci’s restaurants. Its big flavor can stand up to rye in a Manhattan or bourbon in a Boulevardier.

French sweet vermouth, like Noilly Prat or Dolin tend to have a lighter flavor and are suited for cocktails other than those with rye whiskey. Local winery & distillery, Vara, produces two vermouths in the Spanish style. The Vermut Seco is herbaceous, with a hint of bitterness. Chef Shawn suggests substituting it for sweet vermouth in a Boulevardier.

White or blanc vermouth was formulated in Chambéry, France at the foot of the Alps, then adapted by the Italians. Blanc or bianco vermouths are similar is sweetness to reds, but are less spicy and more herbal. Dry vermouths are lighter and less bitter than bianco vermouth.

The sweetness in vermouth compliments the high alcohol spirits such as gin or whiskey and it is vital for bringing balance to martinis and manhattans. Speaking of balance in martinis and manhattans, technique is very important in making a balanced drink, instead of one that smacks you in the face with hot alcohol flavors. Next time you are at the bar, watch our bartenders when they stir one of these drinks before serving. Count the seconds that they stir. We would NEVER simply pour gin and vermouth into a glass of ice and serve it.

A recent story in the New York Times reported the resurgence of “wet martinis” at bars in the city, changing the proportions to use more vermouth than gin or vodka. However, in Spain, vermut has been a part of food and drinking culture for decades and they are becoming increasingly known for their vermouth. A vermut preparado is served in many bars and turns the martini on its head. What you get is a glass of vermouth with a few drops or a splash of gin and Campari.

We are looking forward to enjoying la hora del vermut when visiting Madrid in October. The hour of vermouth is usually between noon and 2:00, when Madrileños have their first alcoholic beverage of the day before the typical large and long Spanish lunch. Vermouth is so popular that there are bars dedicated to serving vermut, with many places serving it from a tap, a la spina. There is even one vermouth bar at the San Miguel market called La Hora del Vermut and they feature more than 80 different vermouths from around the world. Can’t wait!

---

Gin Cocktail Pairing Dinner Last Night at M’tucci’s Bar Roma

The Last Pairing Dinner of the Year is at M’tucci’s Twenty-Five on 12/12

Watch La Gazzetta for Details

Cured Icelandic Cod w/ Pork Belly Mousse

House Barrel-Aged Negroni

Butter Poached Lobster w/ Uni Gnudi

---

Negroni Week at All M’tucci’s

M’tucci’s Restaurants are the only locations in New Mexico to offer Campari’s Cask Tales, three different barrel-aged Campari, each with a unique flavor. Campari experimented with six-month aging their world famous aperitif in Wild Turkey Bourbon barrels, Espolón Tequila barrels and Appleton Estates Rum barrels. You can try a flight of each neat, or try one in a Negroni.

---

Weekend Specials

M’tucci’s Italian

Beef & Goat Cheese Ravioli - Red Onions, Beef Tips, Arugula, Chestnut Mushrooms, Heirloom Tomato Relish, Lemon Cream Sauce $27

24 oz. T-Bone - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $42

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

Blackberry Braised Sackett Farms Pork Collar - Blackberry Apple Slaw, Saltwater Potato Hash, Smoked Heirloom Tomatoes, Porcini Blackberry Shrub Reduction $25

Weekend Cocktail

Negroni Week - featuring Campari Cask Tales

M’tucci’s Moderno

6 oz. Black Angus Filet - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $39

Pan-Seared Ruby Red Trout - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $27

Chicken Portobello - Roasted Portobello, Spinach, Mozzarella, House Made Spaghettini, Roasted Garlic Demi-Glace $27

Weekend Cocktail

Negroni Week - featuring Campari Cask Tales

M’tucci’s Twenty-Five

Garlic Shrimp Pesto Risotto - Shrimp, Pesto Sauce, Risotto, Garlic, Calabrian Roasted Mushrooms, Feta, Scallions $24

Pan-Seared Artcic Char - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $35

6 oz. Black Angus Filet - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $39

Weekend Cocktail

Negroni Week - featuring Campari Cask Tales

M’tucci’s Bar Roma

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

Seared Duck Breast - Dry -Aged Seared Duck Breast, Brussel Sprouts/Pancetta/Spinach/Crispy Potato Hash, Blackberry Shrub Jam $27

Negroni Week Appetizer Special - Campari Cured Salmon, Negroni Vinaigrette, Orange Pickeled Fennel, Spring Greens $5

Weekend Cocktail

Negroni Week - featuring Campari Cask Tales

Live Music for September & October

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday    

9/22 RJ Perez 

9/25 Shane Wallin

9/29 Michael Rascon 

10/2 Gilbert Uribe

10/6 Melissa Rios

10/9 Cali Shaw

10/13 Michael Rascon 

10/16 Shane Wallin 

10/20 RJ Perez 

10/23 Robb Janov

10/27 Eryn Bent 

10/30 Myles Chavez       

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

9/20 RJ Perez 

9/26 Myles Chavez 

9/27 Johnny Lloyd 

10/3 RJ Perez 

10/4 Gilbert Uribe 

10/10 Shane Wallin 

10/11 Melissa Rios 

10/17 Matt Jones 

10/18 Eryn Bent 

10/24 TBD

10/25 Robb Janov 

10/31 Halloween no Music

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

9/20 Michael Rascon 

9/26 Gilbert Uribe 

9/27 Melissa Rios 

10/3 Michael Rascon 

10/4 Robb Janov 

10/10 Cali Shaw

10/11 Matt Jones

10/17 Shane Wallin

10/18 RJ Perez 

10/24 Johnny Lloyd 

10/25 Myles Chavez 

10/31 Halloween No music

---

Thanks for reading. See you next Friday. Ciao!

Gin Cocktails

Cocktails have evolved since the first bartender’s guide was published in 1862. At that time, a cocktail was considered to be a mix of spirits, sugar, bitters and water. That first guide, “How to Mix Drinks; or, The Bon Vivant’s Companion” by Jerry Thomas had recipes for sours, punches, slings, toddies, shrubs and flips. 

While these early cocktail guides raised the level of cocktail culture, the counterfeiting and diluting of spirits was rampant and the customer was rarely able to be sure of the quality of the spirit served. 

As the country entered World War I against Germany, anti-German feelings in the U.S. were linked to a campaign against beer drinking. That animosity against Germans and other immigrants, in combination with the strong Christian temperance movement opposing saloon culture and alcohol, caused Congress to pass the 18th Amendment, the Volstead Act, which was then ratified by the states. Although Woodrow Wilson vetoed the legislation, Congress overrode the veto and Prohibition was enacted: “No person shall . . . manufacture, sell, barter, transport, import, export, deliver, furnish or possess any intoxicating liquor.”

Rather than creating an alcohol-free country of sobriety where the jails were emptied, families stayed together and ice cream parlors replaced saloons, Prohibition created speakeasies, booze cruises, and an underground cocktail culture that changed cocktails in a few fundamental ways. 

The home and clandestine production of spirits (primarily gin) produced a harsh, sometimes nasty, sometimes lethal, spirit that required creative recipes with additional ingredients to make the drinks palatable. Honey, fruit juices and other flavorings became common in cocktails made with home-distilled or smuggled spirits from Canada, Mexico and the Caribbean. Bartenders had to be creative in order to keep the customers happy. 

Early classic Gin cocktails include: Martini, Tom Collins, Bee’s Knees, Singapore Sling, Negroni, Gimlet, Ramos Gin Fizz, French 75 and (new to me) the Corpse Reviver #2. Many of these drinks were created at famous bars around the world. The Singapore Sling was created at the Raffles Hotel in Singapore in the early 1900s, the Ramos Gin Fizz originated at the Imperial Cabinet Saloon in New Orleans in 1888 and the Bee’s Knees was created at Paris’ Hotel Ritz in the 1920s.

The Corpse Reviver #2 is a pre-prohibition cocktail that was considered a hangover cure. It’s made with a London Dry gin, Lillet Blanc, Cointreau, Lemon Juice and a spritz of Absinthe.

To prepare for the September 19 six-course Gin Pairing Dinner at M’tucci’s Bar Roma, several chefs and bartenders took notes after tasting 20 gins on an August afternoon. They sampled a range of flavors of gins from: England, Scotland, Spain, France, Japan, Germany, Mexico, California, Kentucky and New Mexico.

“When we start to think about pairing food with gin, We focused on how the gin’s botanical notes can enhance the dish. A gin with a crisp, citrusy profile will brighten up lighter fare, while a gin with more robust, spicy notes complements heartier dishes. Finding that balance where both the gin and the food elevate each other is always the best part of doing any pairing dinner. The gins we decided to use for our cocktails feature a rich botanical diversity, sweet complexity, with a unique heritage, giving rise to an unparalleled truly unique experience that we believe will be an amazing new journey into the Gin world,” said Executive Chef Damien Lucero.

Our Featured Gins and Tasting Notes

Beefeater 24 (England): grapefruit peel and green tea are added to the classic Beefeater recipe, adding a citrusy profile.

Sassanach Wild Scottish Gin (Scotland): Created by the Scottish star of “Outlander”, the Sassenach Wild Scottish Gin is distilled using various locally foraged botanicals from the Dumfries and Galloway region of Scotland, the area where Sam Heughan was born and grew up. Featuring Scottish juniper, rhubarb, heather, Scots Pine resin, bramble leaf, blaeberry, crab apple and toasted oats, the result is a fresh London Dry style gin with layers of balanced, fresh flavors and a luxurious, creamy, soft mouthfeel.

Gin Mare (Spain): Gin Mare is produced in-house in a converted chapel at Distilerias Miquel Guanse in the small town of Vilanova on the Costa Dorada in Spain. It is a 'Mediterranean' styled gin featuring botanicals including rosemary, thyme, olive and basil, alongside traditional botanicals.

Fid St. Gin (Hawaii): FID Street Gin exhibits a very clean and aromatic fresh cut floral and citrus bouquet with a hint of forest air. FID St. is a Hawaiian Gin reminiscent of a London Dry, with tropical notes from Hawaiian fruit and botanicals.

Citadelle Gin (France): Distilled in the Southwest corner of France, the taste begins quietly until the aromatics re-enter the nose. The middle begins with fresh bright juniper, turning more crisp and bold. The finish is what sets Citadelle Gin apart from its peers: really bright, a touch sweet and strongly aromatic: cardamom, angelica, nutmeg, a wide array of baking spices which melds into a more sharp licorice and fennel on the finish. Generally spice forward and slightly contemporary with a juniper base.

Fords Gin (England): While many distilleries are going local, or seeking to create a notion of place, Fords Gin uses history and lore to create a sense of place [and tradition]. Instead, “Distilled in London; Botanicals from Everywhere” graces the bottle. The botanicals come from Spain, Haiti, Morocco, China, Italy, and so on. The flavor is actually rich and thick, it spreads thickly and evenly throughout the palate. Florals on the front. Viscous citrus, bright juniper build in the mid palate. The finish differs radically: complex earthy notes, intimations of angelica and orris root, a building floral punch redolent of rose and lavender, with a lingering citrus finish, fresh zesty peel.

Campari Cask Tales

A special treat will be offered before the Third Course. Campari Bitters has produced three unique bitters, using casks from Wild Turkey Bourbon, Appleton Estates Rum and Espolòn Tequila. A .5 oz. pour of each of the three versions will be available for $23.

Basil Mango Sour - Citadel Gin (Copy)

Rosemary Tomato Dirty Martini - Gin Mare (Copy)

---

M’tucci’s Old Fashioned Specials

---

M’tucci’s and Barrett Foundation’s Harvest for Home

---

Weekend Specials

M’tucci’s Italian

Lobster Ravioli - Shrimp, Smoked Garlic Sausage, Wild Mushrooms, Kale, Cajun Cream Sauce, Pecorino, Micro Greens $29

12 oz. Veal Chops - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $36

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

Red Wine Porcini Lamb Ragù - Chestnut Mushrooms, House Made Pappardelle, Pecorino, Parsley $25

Weekend Cocktail

Peat-y Pettigrew - Glenfiddich 12 year old Scotch Whisky, Joe’s Ginger Juice, Fresh Lemon Juice, Honey Simple Syrup, Ginger Beer Float

M’tucci’s Moderno

14 oz. NY Strip - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $37

Pan-Seared Rockfish - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $27

Lobster Ravioli - Haikkaido Scallops, Shrimp, Asparagus, Grape Tomatoes, Lobster Sauce $29

Weekend Cocktail

Tiki Rush - Tropical Bacardi, Fresh Lime Juice, Coconut Syrup, Ginger Beer Float

M’tucci’s Twenty-Five

Sausage Tortelloni - M’tucci’s Italian Sausage, Garlic Butter, Caramelized Onions, House Marinara, Fresh Mozzarella, Crushed Red Pepper, Basil $21

Pan-Seared Corvina - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $35

24 oz. Porterhouse - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $33

Weekend Cocktail

Mon Sherry - Joven Mezcal, Mango Caramom Shrub, Dry Sherry, Fresh Lemon Juice, Honey

M’tucci’s Bar Roma

10 oz. Cedar River NY Strip - Pancetta Vodka Sauce, Broccolini, Au Gratin Potatoes $38

Pan-Seared Ruby Trout - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $29

Weekend Cocktail

The Queen’s Tea - Botanist Gin, Italicus Liqueur, Fresh Lime Juice, Simple Syrup, Muddled Basil and Orange

---

Live Music for September & October

9/15 Robb Janov

9/18 Johnny Lloyd

9/22 RJ Perez 

9/25 Shane Wallin

9/29 Michael Rascon 

10/2 Gilbert Uribe

10/6 Melissa Rios

10/9 Cali Shaw

10/13 Michael Rascon 

10/16 Shane Wallin 

10/20 RJ Perez 

10/23 Robb Janov

10/27 Eryn Bent 

10/30 Myles Chavez 

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday          

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

9/13 Robb Janov

9/19 Cali Shaw

9/20 RJ Perez 

9/26 Myles Chavez 

9/27 Johnny Lloyd 

10/3 RJ Perez 

10/4 Gilbert Uribe 

10/10 Shane Wallin 

10/11 Melissa Rios 

10/17 Matt Jones 

10/18 Eryn Bent 

10/24 TBD

10/25 Robb Janov 

10/31 Halloween no Music

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

9/13 Matt Jones

9/19 Shane Wallin 

9/20 Michael Rascon 

9/26 Gilbert Uribe 

9/27 Melissa Rios 

10/3 Michael Rascon 

10/4 Robb Janov 

10/10 Cali Shaw

10/11 Matt Jones

10/17 Shane Wallin

10/18 RJ Perez 

10/24 Johnny Lloyd 

10/25 Myles Chavez 

10/31 Halloween No music

---

Thanks for reading. See you next Friday. Ciao!

The World of Gin

Like many spirits that originated in Europe, Gin was first a medicinal elixir created by monks and alchemists. The earliest mentions of Gin (the name is derived from the Dutch word jenever, which came from the latin word juniperus which meant juniper) date from the early 17th century. After a conflict between England and France in the late 1600s, England restricted the import of French brandy and Gin became the national drink.

Early gins were distilled from grapes and grain, however most gins today begin as a neutral grain spirit, then flavored with botanicals, most notably juniper berries. The US and the EU require any spirit labeled “gin” to contain juniper berries. Yes, gin is essentially flavored vodka!

From the Cocktail Codex by Death & Co. (Ten Speed Pres, 2018):

“On the nose, gins are bright, alcoholic,and noticeably foest-y thanks to the juniper. But because different brands have unique characteristics, each will steer cocktails in different directions. A juniper-heavy high-proof gin like Tanqueray will be more assertive than a citrusy standard-proof gin, such as Plymouth. So we don’t consider one particular gin to be the best; we choose different gins for different reasons.”

When I was a young bartender in my 20s (many years ago), our gin lineup consisted of Beefeater and Tanqueray, two gins made in the style called London Dry. These gins have sharp, spicy flavors dominated by juniper berries. Gin and tonics were popular, as were the Tom Collins highball. I started many martini lunches for business men who requested extra dry martinis - basically gin on the rocks. The classic Martini has a significantly different flavor than an extra-dry martini (a recipe is at the end of this essay).

My, how times have changed.

To prepare for the September 19 six-course Gin Pairing Dinner at M’tucci’s Bar Roma, several chefs and bartenders took notes after tasting 20 gins on an August afternoon. I, along with most of them, were surprised at the range of flavors and characteristics of gins from: England, Scotland, Spain, France, Japan, Germany, Mexico, California, Kentucky and New Mexico.

“I'm not going to lie, when the idea was brought up of doing the gin dinner I was anything but excited. Sure I enjoy a negroni or three but that's was the extent of my gin knowledge,” said Company Chef Shawn Cronin.

“So then Bobbie (Bar manager at M’tucci’s Bar Roma) set up a tasting to try some really crazy gins and I was blown away.  I didn't realize the range of different flavors and mouth feels that you could get out of different gins.”

“Knowing that we're going to have one brought in from the coast of Spain that is made with local rosemary, Bay leaf, sage is so exciting. Switching it up to go to one that has tropical flavors of guava and mango to pair with lobster, it has been so much fun knowing that they're not all just juniper bombs,” he said.

“When we start to think about pairing food with gin, We focused on how the gin’s botanical notes can enhance the dish. A gin with a crisp, citrusy profile will brighten up lighter fare, while a gin with more robust, spicy notes complements heartier dishes. Finding that balance where both the gin and the food elevate each other is always the best part of doing any pairing dinner. The gins we decided to use for our cocktails feature a rich botanical diversity, sweet complexity, with a unique heritage, giving rise to an unparalleled truly unique experience that we believe will be an amazing new journey into the Gin world,” said Executive Chef Damien Lucero.

We all had favorites, but the gins would need to used in cocktails, not sipped neat. We host Pairing Dinners to give our chefs and bartenders (when spirits are featured) the opportunity to be creative and work outside of their “Italian box”, but also for our guests to experience new flavors, and different food and drink combinations. The gins that made the cut are:

Our Featured Gins and Tasting Notes

Beefeater 24 (England): grapefruit peel and green tea are added to the classic Beefeater recipe, adding a citrusy profile.

Sassanach Wild Scottish Gin (Scotland): Created by the Scottish star of “Outlander”, the Sassenach Wild Scottish Gin is distilled using various locally foraged botanicals from the Dumfries and Galloway region of Scotland, the area where Sam Heughan was born and grew up. Featuring Scottish juniper, rhubarb, heather, Scots Pine resin, bramble leaf, blaeberry, crab apple and toasted oats, the result is a fresh London Dry style gin with layers of balanced, fresh flavors and a luxurious, creamy, soft mouthfeel.

Gin Mare (Spain): Gin Mare is produced in-house in a converted chapel at Distilerias Miquel Guanse in the small town of Vilanova on the Costa Dorada in Spain. It is a 'Mediterranean' styled gin featuring botanicals including rosemary, thyme, olive and basil, alongside traditional botanicals.

Fid St. Gin (Hawaii): FID Street Gin exhibits a very clean and aromatic fresh cut floral and citrus bouquet with a hint of forest air. FID St. is a Hawaiian Gin reminiscent of a London Dry, with tropical notes from Hawaiian fruit and botanicals.

Citadelle Gin (France): Distilled in the Southwest corner of France, the taste begins quietly until the aromatics re-enter the nose. The middle begins with fresh bright juniper, turning more crisp and bold. The finish is what sets Citadelle Gin apart from its peers: really bright, a touch sweet and strongly aromatic: cardamom, angelica, nutmeg, a wide array of baking spices which melds into a more sharp licorice and fennel on the finish. Generally spice forward and slightly contemporary with a juniper base.

Fords Gin (England): While many distilleries are going local, or seeking to create a notion of place, Fords Gin uses history and lore to create a sense of place [and tradition]. Instead, “Distilled in London; Botanicals from Everywhere” graces the bottle. The botanicals come from Spain, Haiti, Morocco, China, Italy, and so on. The flavor is actually rich and thick, it spreads thickly and evenly throughout the palate. Florals on the front. Viscous citrus, bright juniper build in the mid palate. The finish differs radically: complex earthy notes, intimations of angelica and orris root, a building floral punch redolent of rose and lavender, with a lingering citrus finish, fresh zesty peel.

Campari Cask Tales

A special treat will be offered before the Third Course. Campari Bitters has produced three unique bitters, using casks from Wild Turkey Bourbon, Appleton Estates Rum and Espolòn Tequila. A .5 oz. pour of each of the three versions will be available for $23.

Basil Mango Sour - Citadel Gin

Rosemary Tomato Dirty Martini - Gin Mare

Here is the promised Martini recipe from Death & Co. They emphasize that the Martini can exhibit many flavor profiles. Increase the vermouth portion and you have a martini that is more herbaceous. The classic in most bartender guides is:

2 oz. Gin, 3/4 oz. Dry Vermouth. Stir over ice and strain into a chilled stemmed glass. Garnish with a lemon twist.

Ideal Gin Martini from Death & Co.

2 oz. Plymouth Gin (or try Ford’s or Hendricks)

1 oz. Dolin Dry Vermouth (or try Dolin Blanc Vermouth)

1 dash of Orange Bitters

Stir over ice, strain into aa chilled stemmed glass. Express the lemon twist of the drink, then set it on the edge. Rubbing it along the rim can impart a lingering citrus oils can linger and overwhelm the flavor of the cocktail.

---

M’tucci’s and Barrett Foundation’s Harvest for Home

---

Weekend Specials

M’tucci’s Italian

Mushroom & Ricotta Ravioli - Beef Tips, Chestnut Mushrooms, Caramelized Onions, Gorgonzola Cream Sauce $25

24 oz. Porterhouse - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $42

Pan-Seared Yellowtail - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Butter Sauce $31sautéed Spinach, Roasted Carrots, Smoked Peach Shrub Reduction $25

Smoked Peach Sous Vide Duck Breast - Fennel & Butternut Squash Purée,

Weekend Cocktail

Autumn in Paris - Captain Morgan Rum, Fresh Lemon Juice, Apple Spice Simple Syrup, Prosecco Float

M’tucci’s Moderno

14 oz. NY Strip - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $37

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

Prosciutto & Shrimp Pasta - Prosciutto, Shrimp, Chicken, Chardonnay Cream Sauce, House Made Campanelle Pasta $23

Weekend Cocktail

Blackberry Henny Smash - Hennesy Cognac, Fresh Lemon Juice, Simple Syrup, Muddled Blackberries

M’tucci’s Twenty-Five

Walnut Pasta with Clams - Fresh Clams in the Shell, Toasted Walnuts, Garlic, Butter, White Wine, Marinated Tomatoes, Pecorino, Parmesan, Basil, Parlsey, Amalfi Oil, House Made Spaghettini $31

Pan-Seared Rainbow Trout - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $27

8 oz. Picaña Steak - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $33

Weekend Cocktail

Jalapeño Business - Illegal Mezcal, Triple Sec,Verdita, Fresh Lime Juice,

M’tucci’s Bar Roma

Carrot & Goat Cheese Ravioli - Bourbon-Braised Lamb Ragù, Roasted Carrots & Parsnips, Lemon Oil $23

Pan-Seared Ruby Trout - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $23

Weekend Cocktail

Cassis & Desist - Ford’s Gin, Creme de Cassis, Fresh Lemon Juice, Simple Syrup, Peychaud Bitters

---

Live Music for September & October

9/8 Lani Nash 

9/11 Cali Shaw

9/15 Robb Janov

9/18 Johnny Lloyd

9/22 RJ Perez 

9/25 Shane Wallin

9/29 Michael Rascon 

10/2 Gilbert Uribe

10/6 Melissa Rios

10/9 Cali Shaw

10/13 Michael Rascon 

10/16 Shane Wallin 

10/20 RJ Perez 

10/23 Robb Janov

10/27 Eryn Bent 

10/30 Myles Chavez 

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday          

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

9/6 Melissa Rios 

9/12 Michael Rascon 

9/13 Robb Janov

9/19 Cali Shaw

9/20 RJ Perez 

9/26 Myles Chavez 

9/27 Johnny Lloyd 

10/3 RJ Perez 

10/4 Gilbert Uribe 

10/10 Shane Wallin 

10/11 Melissa Rios 

10/17 Matt Jones 

10/18 Eryn Bent 

10/24 TBD

10/25 Robb Janov 

10/31 Halloween no Music

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

9/6 Robb Janov

9/12 RJ Perez 

9/13 Matt Jones

9/19 Shane Wallin 

9/20 Michael Rascon 

9/26 Gilbert Uribe 

9/27 Melissa Rios 

10/3 Michael Rascon 

10/4 Robb Janov 

10/10 Cali Shaw

10/11 Matt Jones

10/17 Shane Wallin

10/18 RJ Perez 

10/24 Johnny Lloyd 

10/25 Myles Chavez 

10/31 Halloween No music

---

Thanks for reading. See you next Friday. Ciao!

Aperol & the Spritz

Aperol, arguably Italy’s most loved beverage, was created by two brothers, Silvio and Luigi Barbieri in 1919. After seven years of experimenting with ingredients, they introduced their new apertivo at the International Trade Fair in Padova, a city in the Veneto in Northern Italy.

The low-alcohol (11%), slightly bitter beverage caught on in Venice, where it became a ritual during aperitivo hour, paired with the popular cicchetti at the island city’s popular bacarí (small bars).

Aperol’s distinctive bright orange color, fresh orange flavor and very light bitterness are the perfect vehicle for the spritz, which was reportedly introduced by Austrians who occupied Venice in the late 19th century. The building of a classic Italian spritz is open to interpretation with recipes as varied as the bar you happen to visit, but it always features a bitter spirit.

However, Aperol’s recipe for the Aperol Spritz is as simple as 3-2-1. Add ice to a glass, add three parts prosecco, two parts Aperol and one part sparkling water. Stir lightly and garnish with an orange slice.

While most liquor companies keep their recipes a closely guarded secret (like Campari), Aperol is known to be made with bitter and sweet oranges, gentian and rhubarb, among other secret ingredients.

If you are looking for other drinks made with Aperol, try a Paper Plane, made with equal parts of Bourbon, Aperol, Amaro Nonino Quintessentia and fresh lemon juice. The High Five was created by a Death & Co. bartender in 2010 and is a riff on the Hemingway daquiri. It is made with gin, Aperol, fresh grapefruit juice, fresh lime juice and simple syrup.

You can order a single Aperol Spritz at all M’tucci’s or get a pitcher of them for the table. M’tucci’s Aperol Spritz is only $7 during the late night Happy Hour, which begins at 8:00, M-F. It’s not exactly apertivo hour, but a spritz of any kind is refreshing at any time.

---

Act Now! Only a Few Spaces Left!

---

Weekend Specials

M’tucci’s Italian

Beef & Goat Cheese Ravioli - Beef Tips. Sun-Dried Tomatoes, Red Onions, Local Tarragon Cream Sauce, Tucumcari Feta, Parsley Oil $27

8 oz. Beef Tenderloin - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $33

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

Braised Sackett Farms Pulled Pork Shoulder - Smoked Peach Shrub Glaze, Creamy Polenta, Peach & Spinach Slaw $25

Weekend Cocktail

Blowing Raspberries - M’tucci’s El Tesoro Reposado, Montenegro Amaro, Raspberry Simple Syrup, Fresh Lime Juice, Egg White

M’tucci’s Moderno

24 oz. Porterhouse - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $43

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

Braised M’tucci’s Sausage & Polenta - Caramelized Onions, Roasted Red Peppers, Mascarpone Creamy Polenta, Red Wine Marinara $23

Weekend Cocktail

The Pricess Yum Yum - Empress Elderflower gin, Fresh Lemon Juice, Simple Syrup, Prosecco float, Yuzu Sorbetto ball

M’tucci’s Twenty-Five

House made Linguiça Sausage & Risotto - Creamy Risotto with Broccolini, Smoked Onion & Tomato Mostarda, Jalapeño Pickled Garlic Scapes $21

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

8 oz. Picaña Steak - Garlic Mashed Potatoes, Charred Broccolini, Creamy Horseradish Remoulade $33

Weekend Cocktail

Watermelon Firework - Piggyback Bourbon, Watermelon Juice, Fresh Lemon Juice, Jalapeño Simple Syrup

M’tucci’s Bar Roma

Roasted Calabrian Chile Risotto - Cacio e Pepe Risotto, Lightly Pickled Green Beans, Oven Roasted Tomatoes, Local Micro Greens $21

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

Weekend Cocktail

Nightmare on peach Street - Peach-Infused Weller’s Bourbon, Peach Puree, Fresh Lemon Juice, Simple Syrup

---

Live Music for July & August

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday       

7/19 Javier Ortega

7/21 RJ Perez 

7/24 Justin Nuñez 

7/28 Robb Janov

7/31 Cali Shaw 

8/4 Justin Nuñez 

8/7 RJ Perez 

8/11 Nathan Fox 

8/14 Robb Janov 

8/18 Johnny Lloyd 

8/21 Shane Wallin 

8/25 RJ Perez 

8/28 Eryn Bent 

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

7/19 Ceekay Jones

7/25 Myles Chavez

7/26 Maiya Dominguez 

8/1 RJ Perez 

8/2 Gilbert Uribe 

8/8 Shane Wallin 

8/9 Cali Shaw

8/15 Justin Nuñez 

8/16 Melissa Rios 

8/22 Nathan Fox

8/23 RJ Perez 

8/29 Robb Janov 

8/30 Myles Chavez  

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

7/19 Robb Janov

7/25 Shane Wallin 

7/26 Chris Dracup 

8/1 Gilbert Uribe 

8/2Melissa Rios 

8/8 Robb Janov 

8/9 Javier Ortega 

8/15 Maiya Dominguez 

8/16 Eryn Bent

8/22 Shane Wallin 

8/23 Myles Chavez 

8/29 Justin Nuñez 

8/30 Chessa Peak 

---

Thanks for reading. See you next Friday. Ciao!

Campari - An Italian Icon

Considered more of an aperitif than an amaro, Campari has been produced in Northern Italy since 1860. Gaspare Campari created his formula and six years later opened Caffe Campari in the prestigious Piazza del Duomo in Milan. Many producers of amari may admit to one or two of the ingredients in their secret recipes, however Campari will only reveal two ingredients: water and alcohol.

Gaspare’s sons took over the company in 1904, and in the 1930s enlisted well-known Italian artists to help promote Campari to the world. The famous ads and posters were key to Campari’s wide spread popularity.

Known as the “Red Passion” in Italy, Campari is now distributed to more than 180 countries and is likely found in any bar that you would visit.

Initially, Campari was served on the rocks with a splash of club soda. The dark, ruby-red color and bright, floral orange flavor creates a beautiful highball, with a piece of orange or lemon. Of course, Campari has made the world a better place with the classic Negroni, the Boulevardier and the Americano. Lesser known, but still delicious cocktails are La Rosita (reposado tequila, sweet vermouth, dry vermouth & Campari) and Old Pal (a Boulevardier that replaces sweet vermouth with dry vermouth).

While the classic Negroni uses equal parts of gin, sweet vermouth and Campari, the Boulevardier (which was created around 1920) features more rye than the other two ingredients. I prefer 1.5 oz. Rye and 3/4 oz each of sweet vermouth and Campari.

Instagram raised the popularity of the Negroni Sbagliato a couple of years ago. This riff on the classic Negroni replaces the gin with prosecco. You needn’t order a Negroni Sbagliato with prosecco - it always comes with prosecco!

The warm weather ahead calls for an Americano: 1 oz. Campari, 1 oz sweet vermouth (M’tucci’s prefers Carpano Antica Formula) and 4 oz. seltzer water. Garnish with an orange wheel.

Or try Company Chef Shawn Cronin’s summer refresher, a cold glass of lager mixed with a shot of Campari, which is a version of the Spaghett cocktail which is a beer and a shot of Aperol. While the Campari group owns Aperol, the two amari remain different. Aperol’s ABV is only 12% compared to 24% for Campari. Aperol doesn’t have the same level of bitterness as Campari. Both Italian aperitif’s are always in my liquor cabinet.

---

M’tucci’s Introduces the Spirit Spotlight

Beginning this month, each location will feature three cocktails made with Caravedo Pisco.

---

Pairing Dinner at M’tucci’s Italian

Only a few seats left - don’t wait to book!

---

M’tucci’s Advances in the 505 Food Fights

A fundraising event for local charities, the 505 Food Fights pit local chefs and bartender in a competition for food and cocktails. Chef Cory won his round at Whiptail this past Monday, but unfortunately Zeus, a bartender at M’tucci’s Italian was edged out by Whiptail’s bartender (he was robbed!!). Justin and Ashley, both from M’tucci’s Italian won previous rounds and will compete again in July. Watch the Facebook page for 505 Food Fights to see the dates. Our participation helped raise more than $4,000 for the local Special Olympics.

---

Vote in ABQ the Magazine’s Best of the City

Vote in the Following Best Categories:

Appetizer Menu, Brunch, Business Lunch Spot, Cookie, Dessert, Italian, Patio, Pizza, Waitstaff, Bartender, Bloody Mary, Happy Hour, Old Fashioned, Business (owners), Chef (Shawn Cronin is our pick).

---

Weekend Specials

M’tucci’s Italian

Ravioli - Five Cheese Filling - M’tucci’s Bacon, Peas, Cherry Tomatoes, Mandy’s Farm Grilled Garlic Scapes, Pesto Cream Sauce, Basil, Pecorino $25

12 oz. Veal Chop - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $36

Pan-Seared Ruby Monk Fish - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Butter Sauce $35

Red Wine Porcini Braised Lamb - Black Truffle Gnocchi, Mushrooms, Caramelized Onions, Kale, Mint $27

Weekend Cocktail

Rainbow Rider - Vara Gin, Aperol, Alchemist Coconut, Pineapple & Orange Juices, Vanilla Funfetti Rim, Rainbow Marshmallow Puffs Garnish

M’tucci’s Moderno

24 oz. Porterhouse - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $43

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

Roasted Half Chicken - Garlic Mashed Potatoes, Sautéed Broccolini, Cranberry Gastric $25

Weekend Cocktail

Late Night in Lima - Caravedo Alcolado Pisco, Maraschino Liqueur, Blood Orange, Simple Syrup, Fresh Lemon Juice, Muddled Strawberry

M’tucci’s Twenty-Five

Blackened Shrimp and Pesto Risotto - Mushroom & Pesto Risotto, Jalapeño Pickled Garlic Scapes, Rosemary Burgundy Sauce, Pine Nuts $21

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

8 oz. Picaña - Garlic Mashed Potatoes, Charred Broccolini, Creamy Horseradish Remoulade $33

Weekend Cocktail

Pineapple Pisco Punch - Caravedo Mostto Verde, Pineapple Gum Syrup, Fresh Lemon Juice

M’tucci’s Bar Roma

8 oz. Cold-Smoked Tenderloin - Whipped Pesto Mashed Potatoes, Grilled Asparagus, Spiced Hibiscus and Cranberry Reduction Garnished with Local Micro Greens $41

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

Smoked White Fish Crostini - Capers, Red Onion, Marinated Tomato, M’tucci’s Baguette $6

Weekend Cocktail

Pisco Sour - Caravedo Torontel Pisco, Fresh Lemon & Lime Juices, Simple Syrup, Egg White, Angostura Bitters

---

Live Music for May & June

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday    

6/9 Justin Nuñez 

6/12 RJ Perez 

6/16 Gilbert Uribe

6/19 Javier Ortega

6/23 Myles Chavez

6/26 Shane Wallin

6/30 RJ Perez 

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

6/7 Michael Rascon

6/13 Matt Jones

6/14 Shane Wallin 

6/20 Maiya Dominguez 

6/21 Jacob Chavez 

6/27 Gilbert Uribe 

6/28 RJ Perez 

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

6/7 Cali Shaw 

6/13 Gilbert Uribe

6/14 Matt Jones

6/20 Michael Rascon

6/21 Robb Janov

6/27 Shane Wallin 

6/28 Myles Chavez 

---

Thanks for reading. See you next Friday. Ciao!

World of Amaro

Lover’s of Italian cuisine believe an Italian meal is not complete without pasta, wine and an espresso to finish. An Italian might suggest that you’ve omitted an important part of the meal - an Amaro. Before M’tucci’s, 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 hated and still do).

Brad Thomas Parsons, the author of the wonderful book “Amaro”, writes: “There’s so much weight, history and complexity packed into the word amaro. One thing that people can agree on is that amaro (plural: amari) is Italian for bitter. However, when it comes to production, appreciation, and consumption of amaro, we’re guided more by tradition than strict categorization and classification. Generally speaking, amaro refers to the collective class of Italian-made aromatic, herbal, bittersweet liqueurs traditionally served as a digestif after a meal.” BTW, if you have any interest in amari or cocktails, the book should be in your library.

After a short time working with the M’tucci’s family, I have discovered that there is one thing universally loved by management, the chefs and the bartenders - and that is Amari. Now I love them and you should, too!

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 no matter 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, nearly all of them begin with a neutral spirit or wine that is macerated with bitter barks, seeds, spices, flowers, vegetables, herbs and citrus peels, then balanced with sugar. Some of the bittering agents include gentian root, angelica root, wormwood and cinchona bark. You might find anise, cardoon, clove, rhubarb, cardamom, licorice and juniper among the herbal profiles. Some amari 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.

Not sure which amaro to order as a digestif or which amaro cocktail you should order? Ask our bartenders, since they all have their favorites, but they will also pick the amaro that will fit your taste preferences.

Just don’t ask for Malört, because we don’t carry it. Why, you ask? Read Parson’s tasting notes of it: “Urinelike hue. Intensely bitter. Astringent and aggressive. Rocket fuel kick.” He also writes: “The fact that one is rarely charged for a shot of Malört is not without significance.

First-timers should start with Nonino Quintessentia or Meletti. All M’tucci’s carry both!

---

Time for Awards!!

Please Vote for M’tucci’s Restaurants in the Following Categories for the Journal’s Peoples Choice:

Best Italian - Best Brunch - Best Happy Hour - Best Cocktails

Click the Button to Vote

Vote in ABQ the Magazine’s Best of the City

Vote in the Following Best Categories:

Appetizer Menu, Brunch, Business Lunch Spot, Cookie, Dessert, Italian, Patio, Pizza, Waitstaff, Bartender, Bloody Mary, Happy Hour, Old Fashioned, Business (owners), Chef (Shawn Cronin is our pick).

---

Weekend Specials

M’tucci’s Italian

Ravioli - Mushroom & Ricotta Filling - Beef Tips, Wild Mushrooms, Caramelized Onions, Porcini Taleggio Cream Sauce, Pecorino, Parsley $25

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

Glazed Balsamic Chicken - Kale Farro Orzo Warm Salad, Grilled Asparagus, Cherry Tomatoes, Italian Olive Oil, Feta, Basil, Garlic Dijon, Parsley $25

Weekend Cocktail

Mint Julep - Woodford Reserve Bourbon Whiskey, Angostura Bitters, Simple Syrup, Mint Leaves

M’tucci’s Moderno

14 oz. Ribeye - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $39

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

Sackett Farms Pork Tenderloin - Salt Water Potatoes, Roasted Artichokes, Dijon Lemon Butter Sauce $25

Weekend Cocktail

Smoke on the Water - Del Maguey Vida Mezcal, Blackberry Shrub, Blackberry Simple Syrup, Club Soda, Lemon Juice

M’tucci’s Twenty-Five

Garlic Smoked Sausage & Polenta - Garlic Smoked Sausage, Garlic Sautéed Green Beans, Creamy Polenta, Spicy Marinara, Pecorino, Basil $19

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

24 oz. T-Bone - Garlic Mashed Potatoes, Charred Broccolini, Creamy Horseradish Remoulade $42

Weekend Cocktail

Down & Derby - ​​Buffalo Trace Bourbon, Ramazzotti Amaro, Muddled Mint, Raspberry Syrup, Lemon Juice

M’tucci’s Bar Roma

Spaghettini Pimenton Osso Maile - Bone-In Sackett Farms Pork Loin, House Pimenton Spaghettini, Roasted Red Bell Peppers, Sautéed Asparagus, Caramelized Onions $23

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

Weekend Cocktail

Amarorita - M’tucci’s El Tesoro Reposado, Triple Sec, As Above So Below Aradia Aperitivo Liqueur, Pineapple Juice, Lime Juice

---

Live Music for May

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday    

5/5 Eryn Bent

5/8 Ceekay Jones 

5/12 Johnny Lloyd

5/15 Shane Wallin

5/19 RJ Perez 

5/22 Chris Dracup

5/26 Lani Nash

5/29 Myles Chavez

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

5/3 Melissa Rios 

5/9 Ceekay Jones

5/10 Eryn Bent

5/16 Javier Ortega 

5/17 Chris Dracup 

5/23 RJ Perez 

5/24 Jaimie Harrison 

5/30 Shane Wallin 

5/31 Matt Jones 

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

5/3 Cali Shaw

5/9 RJ Perez 

5/10 Ceekay Jones 

5/16 Matt Jones

5/17 Shane Wallin

5/23 Maiya Dominguez 

5/24 Gilbert Uribe 

5/30 Jhonny Lloyd 

5/31 Marty York

---

Thanks for reading. See you next Friday. Ciao!

World of Pisco

Pisco, Peru’s most famous spirit, is made by distilling wine or fermented fruit juice. While the distilling process is similar to producing brandy or cognac, the final product couldn’t be more different. Aging in oak barrels is a prominent part of the brandy/cognac flavor profile, pisco is never aged in wood barrels.

The unique grapes used in pisco also contribute to the distinct flavor. Pisco can be made from eight varietals, including the non-aromatic grapes which the Spanish originally brought with them for wine production - Quebranta, Negra Criolla, Uvina and Mollar, and the aromatic grapes - Moscatel, Torontel, Italia and Albilla. As much as 80 percent of all pisco on the market though is made solely with or includes Quebranta. Yet, each grape offers highly distinctive characteristics.

A few weeks ago, some of the Teddy Roe’s and M’tucci’s team visited Peru to have an in-depth Pisco and food experience.

“I worked for a Peruvian restaurant in Oakland and fell in love with the food, drink and culture. Moving back to New Mexico, I always had Peru in my heart. Eventually, I ended up working as a brand ambassador for Caravedo Pisco, which was an opportunity to share my love for this spirit in Albuquerque. After Teddy Roe's traveled to Mexico to learn about the tequila making process, I had the idea of making a pisco trip to Peru. Having worked for Caravedo for a few years, I knew our small team would be welcome to learn all we could about my favorite spirit that very few people know,” said Teddy Roe’s Partner/Bartender Jessica O’Brien.

“At Teddy Roe's, we value any and all forms of education when it pertains to our craft, so when the opportunity presented itself, we jumped on it. The food scene in Peru is just amazing; the culture behind it all really stood out to me. There were so many huge influences in the food out there, from Italian, Spanish, and even Chinese, It was a true melting pot of flavors and inspiration from all sides.,” said Teddy Roe’s Partner/Bartender Arcy Law.

Arcy added: “The first thing we wanted to do when we arrived was a food tour that would include local markets and vendors. Our first stop was an historical fish market where our guide Johnnie, purchased some fresh scallops and black clams to be enjoyed later. We learned a lot about the history around the ports in Lima, and some of the different species of fish found in these waters. Fun fact: did you know that some fishermen use a bird tied to a string to fish? How effen cool is that!?”

“Once we left the port we drove to a beautiful marcado in San Isidro, Johnnie purchased some fresh fruits native to Peru and we sampled them while in the middle of this market. Afterwards, we walked to a little Ceviche vandor who specializes in the Black Clam Ceviche. This was when all of our eyes widened as we saw Johnnie take out the fresh seafood purchased less than an hour ago. We sat and marveled at how simple, yet incredible this ceviche was to prepare. It included: Peruvian white corn, scallops, black mussels, red onion, sweet potato, cilantro, lime juice, salt, and minced red peppers. It was magnificent, to say the least.”

“The cocktails were fantastic, I swear each Pisco Sour was just getting better as time went on. The Chilcano's were the same way, however, what I didn’t know was that the passion fruits in Peru are different from what we are used to in shape and also in flavor, but still just as delicious. At the Caravedo Hacienda, we were delighted with many different and inspiring cocktails. One that stood out was a Pisco Sour with "tunas" or as we call them, prickly pears. As we watched the bartender prepare this lovely cocktail, I could already see us using those two ingredients to make something magical at Teddy Roe's. It surprised me when I heard that Lima and Ica are classified as a desert so when we saw the prickly pears, the ideas started to form.”

“While I've had Chicha Morada (Peruvian purple corn beverage) as a special, we are going to add a house-made Chicha Morada with Pisco to our cocktail list. This is made with purple corn that we hope to eventually source from local farmers who produce purple corn. We are looking forward to having a house Pisco Sour available at every M’tucci's location!,” said Jessica.

Pisco can fall into one of three main classifications: Puro, Acholado and Mosto Verde.

Puros are the most popular in Peru, and are made entirely from a single grape varietal. Mosto Verdes, are distilled when the wine is still sweet, as fermentation has not finished. Acholados are blends of any two or more different varietals.

A 2015 article on Eater.com describes the experience of tasting pisco at Caravedo: “Walk through the distillery at Hacienda La Caravedo in Ica, Peru, the home of Pisco Portón but also the oldest working distillery in the Americas, dating back to 1684, and sample straight from the towering stainless steel resting tanks to find a staggering range of flavors. A Quebranta Puro starts sweet and grapey, then gets spicier, peppery and earthy.  A Mosto Verde, also of Quebranta, offers a smoother, rounder flavor, with more body and less spice. Sample a Torontel Puro and find lemon zest, floral notes, rose petals and tropical fruits, and then try the earthier, richer Torontel Mosto Verde, or the Italia Mosto Verde, offering a spectacularly smooth, easy sipping profile.”

Arcy added: “We plan to offer a few things after this trip.”

“We have a few cocktail inspirations that will require a little R&D before we announce them, but right away we will have a chicha morada that we make in house on this next menu.”

“Chef Jaancarlo was tasked with creating a Papa Rellena that is vegan with a Peruvian influence. Our Pisco Sour game is now other worldly after experiencing them throughout this trip and seeing the many different ways they are prepared in Peru.”

“The use of tropical fruits and Pisco are going to find their way to Teddy Roe's for sure. I sense a Pisco Punch will be happening very soon!”

---

When You Aren’t Ready to Call it a Night!

---

Weekend Specials

M’tucci’s Italian

Ravioli - Ricotta Filling - Houe Made Linguiça Sausage, Mushrooms, Caramelized Onions, Tomato Cream Sauce, Pecorino, Red Arrow Radish Micro Greens $25

12 oz. Veal Chops - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $36

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

Cioppino - Clams, Mussels, Bay Scallops, Shrimp, Seafood Tomato Brodo, Parsley, Lemon Zest, M’tucci’s Sourdough $29

Weekend Cocktail

Hibiscus Delight - Absolut Peach Vodka, Fresh Lemon Juice, Hibiscus Simple Syrup, Egg White

M’tucci’s Moderno

14 oz. Ribeye - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $39

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

Porcini & Ricotta Gnocchi - Sautéed Mushrooms, Cacio e Pepe Cream Sauce $23

Weekend Cocktail

French Kiss - Bacardi Mango, Vara Spanish Brandy, Cocchi Americano, Plum Bitters, Benedictine Liqueur

M’tucci’s Twenty-Five

Strawberry Pork Tenderloin - Grilled Sackett Farms Pork Tenderloin, Strawberries, Sautéed Spinach with Garlic, Bell Peppers, Smoked Cauliflower, Wine Braised Fennel, Strawberry Reduction $23

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

24 oz. Porterhouse - Garlic Mashed Potatoes, Charred Broccolini, Creamy Horseradish Remoulade $43

Weekend Cocktail

Smoke Show - Del Maguey Mezcal, Noveis Amaro, Benedictine Liqueur

M’tucci’s Bar Roma

Braised Sackett Farms Pork Belly - Espresso Rub, Calabrian Amaro Glaze, Creamy Rosemary Polenta, Escarole & Purple Cabbage Slaw $21

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

Weekend Cocktail

Dream of Spring - Prichard’s Rum, Apfel Liqueur, Cucumber Basil Mix, Pineapple Juice

---

Live Music for March & April

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday   

3/31 - Jacob Chavez

4/3 RJ Perez 

4/7 Gilbert Uribe

4/10 Cali Shaw

4/14 Lani Nash

4/17 Gilbert Uribe

4/21 RJ Perez 

4/24 Shane Wallin

4/28 Chris Dracup

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

3/29 Grace Marks

4/4 Javier Ortega

4/5 Matt Jones

4/11 Johnny Lloyd 

4/12 Lani Nash

4/18 Cali Shaw 

4/19 Shane Wallin

4/25 Lani Nash

4/26 RJ Perez 

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

3/29 Gilbert Uribe 

4/4 Matt Jones

4/5 Shane Wallin

4/11 Eryn Bent

4/12 RJ Perez 

4/18 Javier Ortega 

4/19 Myles Chavez

4/25 Johnny Lloyd 

4/26 Gilbert Uribe 

---

Thanks for reading. See you next Friday. Ciao!

The Bloody Mary

The Bloody Mary is arguably one of the most iconic highball cocktails in the world. The savory cocktail is slightly different than the classic highball, which is one part spirit to two parts mixer. The BM has more juice with added flavors (salt, lemon juice, hot sauce, Worcestershire, etc.).

The French bartender Fernand Petiot, is credited with inventing the cocktail at the New York Bar in Paris in 1921. The New York Bar later became Harry’s Bar and was popular with American expats and writers, like Ernest Hemingway, during the 20s and 30s.

There are several stories about how the Bloody Mary was named. Some say it was for Queen Mary I of England who attempted to reestablish the Catholic Church in England. The manager of the New York Bar said Petiot made the drink for a patron, who said his girlfriend worked at the Bucket of Blood cabaret and that her name was Mary.

Some bartenders who are dedicated to using fresh juices in their cocktails discovered that fresh tomato juice would separate when spirits were added, so a quality bottled juice is the best choice. The famous cocktail bar, Death & Co., uses bottled organic tomato juice, Worcestershire Sauce, Magi Seasoning, Fresh Lemon Juice and Tapatio Hot sauce in their Bloody Mary mix.

When my late father was making a batch of Bloody Marys for University of Missouri Saturday tailgates before the game, he would use Clamato juice blended with tomato juice. His tailgate was a popular spot before the games.

Some believe that a Bloody Mary is “the hair of the dog” or a cure for a hangover. The juice helps settle the stomach, the salt replaces lost electrolytes and the alcohol helps to numb the pain. We can neither confirm nor deny this belief.

“Typically, a good bloody Mary has all the standard ingredients. It's just finding the right balance of how much of each ingredient to use. Often people will have one obscure ingredient in their recipe to set their recipe apart. We use a little pickle juice and a less acidic, Italian tomato juice in ours,” said Austin Leard, M’tucci’s VP in charge of the beverage program.

Of course, you can order a classic Bloody Mary at any M’tucci’s restaurant, or a Bloody Maria (tequila instead of Vodka). We set up the Bloody Mary bar at M’tucci’s Bar Roma in Nob Hill and M’tucci’s Moderno in Rio Rancho every Saturday and Sunday from 11:00 - 3:00. The bartenders will mix our Bloody Mary mix with your favorite spirit and make the spice level mild, medium or hot according to your preference.

Then you can go to the bar and add flavorings such as Celery bitters, Cholula Hot Sauce, or fresh Lemon and/or Lime Juice. Then the fun begins, as you use wooden skewers to add as many items as you can to your drink. Our Italian-influenced selection includes: House Made Meatballs, M’tucci’s Bacon, Arancini Balls, House Made Sausage, House Made Mozzarella, Aged Gouda, Mortadella, Calabrian Salami, Olives, Artichoke Hearts, Pepperoncini, Sweet Peppadew Peppers and more. How many skewers can you add to your Bloody Mary?

---

Special Dessert this Weekend at M’tucci’s Twenty-Five

Blueberry Opera Torte

Almond Sponge, Ruby Chocolate Ganache, blueberry buttercream, blueberry gelee, chocolate sorbet, toasted pistachio

---

Show Your Love Some Love at M’tucci’s

Make your reservation soon!

---

February 9th Event to benefit the Albuquerque International Balloon Museum Foundation

Catered by M’tucci’s

Click on the image to book tickets

---

Join us for a fun evening of food, drink and prizes to support the M’tutoring Program

Your support will help the children of our employees improve their reading and learning skills.

---

Weekend Specials

M’tucci’s Italian

Ravioli - Blackberry Shrub/Ricotta Filling - Roasted Root Vegetables, Duck Brodo, Shredded Duck Leg, Pecorino, Orange Zest, Micro Greens $25

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

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

Cherry Braised Sackett Farms Pork Belly - Lemon Thyme Creamy Risotto, Kale, Sun-Dried Tomatoes, Cherry Gremolata $31

Weekend Cocktail

Yellowjacket - Black Tea-Infused Aviation Gin, Fresh Lemon Juice, Honey Simple Syrup

M’tucci’s Moderno

8 oz. Picaña - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $33

Pan-Seared Ruby Trout - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $27

Braised Lamb - Creamy Mascarpone Polenta, Braised Haricot Vert $25

Weekend Cocktail

Tequila Jitters - Espolon Añejo Tequila, 43 Liquor, Coffee, Vanilla & Orange Bitters Whipped Cream

M’tucci’s Twenty-Five

Cajun Chicken Gorgonzola - Blackened Chicken, Mushrooms, Caramelized Onions, Roasted Grape Tomatoes, Asparagus, Gorgonzola Cream Sauce $25

Pan-Seared Yellowtail - Garlic Mashed Potatoes, Braised Greens, Artichoke Hearts, Lemon Caper Butter Sauce $34

24 oz. Bone-In Strip - Garlic Mashed Potatoes, Charred Broccolini, Creamy Horseradish Remoulade $42

Weekend Cocktail

Love is in the Air - Awayuki Japanese Strawberry Gin, Fresh Lemon Juice, Simple Syrup

M’tucci’s Bar Roma

Lavender & Lemongrass Braised Beef Short Rib - Espresso Roasted Rosemary Polenta, Sautéed Arugula with Garlic, Vanilla & Fresh Herb Pickled Onion, Micro Radish Greens with Cracked Pepper $33

Pan-Seared Swordfish - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Capers, Lemon Caper Butter Sauce $35

Weekend Cocktail

Harry’s Spite - Fernet-Branca Amaro, Hendricks Gin, Aperol, Honey, Fresh Lemon Juice, Peychaud Bitters, Club Soda Float

---

Live Music for February & March

M’tucci’s Bar Roma - 6:30pm Wednesday & 1:00 Sunday

Every Sunday: The Dee Brown Situation

2/7 Shane Wallin

2/14 Gilbert Uribe 

2/21 Lani Nash

2/28 Javier Ortega 

3/6 Shane Wallin 

3/13 Kirk Matthews 

3/20 Gilbert Uribe 

3/27 Lani Nash 

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

2/2 Cali Shaw 

2/8 Matt Jones 

2/9 Eryn Bent 

2/15 Shane Wallin 

2/16 Lani Nash 

2/22 Gilbert Uribe 

2/23 Alex Maryol 

2/29 Johnny Lloyd 

3/1 Lani Nash 

3/7 Gilbert Uribe 

3/8 RJ Perez 

3/14 Kirk Matthews 

3/15 Cali Shaw

3/21 Oscar Butler 

3/22 Alex Maryol 

3/28 Shane Wallin 

3/29 Grace Marks

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

2/2 Gilbert Uribe 

2/8 Alex Maryol 

2/9 Grace Marks 

2/15 Cali Shaw 

2/16 Javier Ortega 

2/22 Oscar Butler 

2/23 RJ Perez 

2/29 Shane Wallin 

3/1 Matt Jones 

3/7 Johnny Lloyd 

3/8 Alex Maryol 

3/14 Shane Wallin 

3/15 TBA 

3/21 RJ Perez 

3/22 Javier Ortega 

3/28 Eryn Bent 

3/29 Gilbert Uribe 

---

Thanks for reading. See you next Friday. Ciao!

M'tucci's Shrubs

A popular question from new guests at M’tucci’s is: “What’s a Shrub?”

We use them to make cocktails, zero-proof cocktails, jams, and reductions for sauces. Still, what are they?

Shrubs are a sharp, tangy infusion of fruit, vinegar and sugar. They can be traced back to American colonial days, though regions across the globe, from the Middle East to Asia, have offered their own unique interpretations. The American version of the shrub dates back to 17th century England where vinegar was used as an alternative to citrus juices to preserve berries and other fruits.

M’tucci’s Shrubs are the creation of Partner/Vice-President Austin Leard. “I wanted to do something that would set us apart and that nobody else was doing. I had heard of Shrubs and did some research, but found very little information about them. So I started making small batches in mason jars. When I got the recipe right, I started experimenting with them in cocktails. The Collins-style with citrus, shrub and spirit has been an amazing combination,” he said.

Like many of the house made M’tucci’s products, our shrub process uses only fresh fruit and herbs and takes two weeks of maceration and stirring before they are ready to bottle.

Fans of Shrubs will find M’tucci’s Shrubs in Albertsons Market and Total Wine in addition to some of the area’s finer wine and liquor stores like Jubilation and Susan’s Fine Wines in Santa Fe. Our four main flavors are: Strawberry Basil, Blueberry Raspberry, Pineapple Rosemary, and Blackberry. They are for sale at all our locations or you can order them on Amazon. Click here.

Watch La Gazzetta for details on a special, new flavor that will be available during our 10th Anniversary in July. Hint: it’s local and it’s smoked!

---

---

Weekend Specials

M’tucci’s Italian

Ravioli - Linguica Sausage & Ricotta Filling, Calabrian Peppers, Mushrooms, Tropea Onions, Spinach, Gorgonzola, Thyme, Cream Sauce, Pecorino, Parsley $25

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

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

Braise - New Mexico Red Chile Pork Sparerib, Calabacitas, Roasted Corn, Onions, Colonnata Butter, Feta $27

Weekend Cocktail

Not Your Typical Tiki - Kahlúa, Giffard Banana Liqueur, Vara Rum, Cream, Vanilla Simple Syrup

M’tucci’s Moderno

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

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

Sackett Farms Pork Piccata - Spaghetti, Arugula, Diced Tomatoes, Capers, Feta Cheese, Lemon Butter Sauce $23

Weekend Cocktail

Boat Shoes Punch - Beefeater London Dry Gin, St Germain Liqueur, Aperol Liqueur, Grapefruit Juice, Lemon Juice, Orange Juice, Simple Syrup

M’tucci’s Twenty-Five

Sackett Farms Pork Tenderloin - Smoked With Sage, Citrus, Braised Beets, Pickled Kale, Pineapple Shrub Vinaigrette $23

Pan-Seared Arctic Char - Garlic Whipped Potatoes, Braised Greens, Artichoke Hearts, Lemon Beurre Blanc Sauce $34

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

Weekend Cocktail

Squeeze The Day! - Housemade Limoncello, Prosecco, Soda Water, Lemon Juice

M’tucci’s Bar Roma

Ciambotta Alla Gnocchi - Handmade Gnocchi, Zucchini, Eggplant, Red Pepper Ragú, Mint, Almond Gremolata Garnish $18

Pan-Seared Swordfish - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce $35

Weekend Cocktail

Coco Fashion - Coconut Oil Fat Washed M’tucci’s Barrell Bourbon, M’tucci’s Barrell Bourbon, Coconut Oil, Orange Bitters, Simple Syrup

---

Live Music for June & July

M’tucci’s Bar Roma - Wed 6:30-8:30 

6/24 Jazz Brasiliero (Saturday Nob Hill Music Series)

6/25 Gilbert Uribe (Only Sunday in June) 

6/28 Shane Wallin

7/5 TBD

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  

6/23 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 

6/23 Cali Shaw

6/29 Lani Nash

6/30 Chris Dracup

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!

New M'tucci's Cocktails

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

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

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

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

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

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

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

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

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

Two-Way Street

Peachy Leprechaun

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

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

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

Scallops

Braised Pork Cheeks/Bone Marrow Risotto

Honey Brie Panna Cotta

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

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

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

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

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

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

Spring Migration

Tequila Sunset

Pink Flame-ingo

Photographer's Dream

The Manhattan Project

---

Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail -

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

M’tucci’s Moderno

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

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

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

Weekend Cocktail

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

M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

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

M’tucci’s Bar Roma

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

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

Weekend Cocktail

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

---

Live Music for April

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

4/16 Shane Wallin 

4/19 RJ Perez 

4/23 Nathan Fox

4/26 Shane Wallin

4/30 Jacob Chavez

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

4/14 RJ Perez 

4/20 Jacob Chavez

4/21 Lani Nash 

4/27 Justin Nuñez 

4/28 Melissa Rios 

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

4/14 Lani Nash

4/20 Oscar Butler 

4/21 Justin Nuñez 

4/27 Nathan Fox

4/28 Eryn Bent

Teddy Roe’s Bar

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

4/24 Xandra

---

Thanks for reading. See you next Friday. Ciao!

We Love Whiskey

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

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

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

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

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

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

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

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

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

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

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

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

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

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

---

Two New Whiskey Specials at M’tucci’s Italian

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

Old Fashioned

Smooth Ambler with Old Forrester 1920 - $10

Diplomatico Rum Old Fashioned - $11

Michters American Old Fashioned - $12

---

Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

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

M’tucci’s Moderno

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

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

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

Weekend Cocktail

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

M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

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

M’tucci’s Bar Roma

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

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

Weekend Cocktail

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

---

Live Music for October & November

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

10/16 Nathan Fox

10/19 Cali Shaw

10/23 Rob Martinez

10/26 Shane Wallin

10/30 Shane Wallin

11/2 Lani Nash

11/6 Nathan Fox

11/9 Rj Perez

11/13 Oscar Butler

11/16 Shane Wallin

11/20 John Martinez

11/23 Ron Martinez

11/27 Shane Wallin

11/30 Oscar Butler

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

10/14 Lani Nash

10/20 Oscar Butler

10/21 Alex Long

10/27 Matt Jones

10/28 TBD

11/3 Amy Faithe

11/4 Jason Seel

11/10 John Martinez

11/11 Lani Nash

11/17 Rj Perez

11/18 Matt Jones

11/25 Rob Martinez

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

10/14 Matt Jones

10/20 Gilbert Uribe

10/21 Oscar Butler

10/27 Lani Nash

10/28 Rj Perez

11/3 Cali Shaw

11/4 John Martinez

11/10 Rob Martinez

11/11 Rj Perez

11/17 Matt Jones

11/18 Lani Nash

11/25 Alex Long

---

Thanks for reading. See you next Friday. Ciao!

Summer Cocktails at M'tucci's

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

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

Aperol Spritz

Strawberry Basil Shrub

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

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

Mom’s Bourbon Slush

---

M’tucci’s Collecting for New Mexico Fire Victims

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

Beef jerky

Bottled water of any amount

Gatorade

Individually wrapped, non-perishable snacks

Chapstick

Eyedrops

Socks

Sunblock

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

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

---

M’tucci’s Bar Roma Patio is Open

Weather permitting, of course.

---

Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

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

M’tucci’s Moderno

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

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

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

Weekend Cocktail

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

M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

Nutty Professor - Wild turkey, Amaretto, Black Walnut Bitters

---

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

---

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

Thursdays @ 6:30 & Fridays @ 7:00

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

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

---

Thanks for reading. See you next Friday. Ciao!

Italian Amaro

La Gazzeta’s Editor is on vacation and we are bringing back a story from January 2020, with a few updates. All of the specials and news below is current.

To most of us familiar with Italian cuisine, an Italian meal is not complete without pasta, wine and an espresso to finish. An Italian might suggest that you’ve omitted an important part of the meal - an Amaro. A little more than a year 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 hated).

After a short time working with the M’tucci’s family, I have discovered that there is one thing universally loved by management, the chefs and the bartenders - and that is Amari (plural of Amaro, which means bitter in Italian). Now I love them and you should, too!

Amanda Romero, the General Manager at M’tucci’s Moderno, 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 no matter 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. There is an Amaro list at Moderno and you can expect to see one at the new M’tucci’s Twenty-Five.

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, nearly all of them begin with a neutral spirit or wine that is macerated with bitter barks, seeds, spices, flowers, vegetables, herbs and citrus peels, then balanced with sugar. Some of the bittering agents include gentian root, angelica root, wormwood and cinchona bark. You might find anise, cardoon, clove, rhubarb, cardamom, licorice and juniper among the herbal profiles. Some amari 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 are a subject for their own future blog post.

For cocktail history and recipes, I refer a lot to the book, “Death & Co. Modern Classic Cocktails” by David Kaplan, Nick Fauchald and Alex Day. Death & Co. is a popular cocktail bar which first opened in Manhattan (NY) and now has locations in Denver and LA. They list a few popular amari and their flavor profiles:

APERITIVO AMARO

Meletti 1870 Bitter: Balance of sweet and spice with mild bitterness.

Aperol: less bitter and more sweet than Campari, probably the most popular in the US

Campari: is versatile as a sipper or a mixer. You couldn’t have a Negroni without Campari, which has a higher alcohol content and a stronger flavor profile than Aperol.

DIGESTIVO AMARO

Amaro Averna: Described as tasting like Coca-Cola.

Amaro Meletti: Produced in Ascoli Piceno since 1870, it has a distinctive nose of violets with flavors of saffron and anise.

Amaro Nardini: has a menthol flavor similar to Fernet-Branca, but isn’t as bitter

Amaro Nonino Quintessentia: Subtle and approachable, the grappa based amaro is flavored with alpine herbs and is my favorite - so far.

Cynar: though there is an artichoke on the bottle, it really doesn’t taste like artichokes, but has a flavor profile that transitions from sweet to sharp and citrusy with some vegetal notes.

Fernet-Branca: “This is amaro on crack with an aggressive medicinal, mentholated flavor profile.” Comment from the Death & Co. cocktail book.

Try this recipe, a riff on an Old-Fashioned, from Death & Co.’s book “Cocktail Codex”. It uses two amari, so you don’t need to use bitters or sugar.

1.5 oz. Amaro Nonino

3/4 oz. Germain Robin Brandy

1/4 oz. Amaro Meletti

6 drops of a salt solution

Stir ingredients over ice, strain into an Old-Fashioned glass over 1 large cube. Express an orange twist over the glass, gently rub it on the rim and place it into the drink.

---

Weekend Specials

M’tucci’s Italian

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

Pan-Seared Corvina: Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula, Lemon Caper Sauce $29

Pesto Ricotta Ravioli: Red Onion, Cherry Tomatoes, Green Beans, Spinach, White Wine Butter $21

Braised Pork Shank Ossobuco: Creamy Garlic Herb Risotto $23

Weekend Cocktail

French Dahlia: Lemon Juice, Simple Syrup, Apple Juice, Dahlia Christalino Tequila

M’tucci’s Moderno

Sackett Farm Pork Loin: Stuffed With Spinach Prociutto And Mozzarella, With Marscapone Polenta, Grilled Asparagus, Lemon Dijon Butter $19

14 oz. Ribeye: Saltwater Potatoes, Grilled Asparagus, Salsa Verde $32

Pan Seared Atlantic Sea Scallops: Garlic Mashed Potatoes, Sautéed Arugula, Marinated Artichoke Hearts, Lemon Butter, Capers, Prosciutto Powder $31

Weekend Cocktail

Brandied Berry: Brandy, Lillet Blanc, Cassis, Lemon Juice

M’tucci’s Twenty-Five

Surf & Turf: 6oz Beef Tenderloin, Grilled Shrimp, Roasted Garlic Mashed Potatoes, Grilled Broccolini, Served With Cajun Burerre Blanc $35

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

M’tucci’s Famous Slow Roasted Five Pork Lasagna: Aged Mozzarella, Roasted San Marzano Tomato Sauce, Garnished With Pecorino And Basil $18

Sorbet: Blood Orange

Gelato: Basil Mint Stracciatella With Berry Swirl

Weekend Cocktail

Simple Highball: 1792 Small Batch Bourbon (“High Rye” Recipe), Ginger Ale, Soda

---

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

Thursday from 7:00 - 9:00 and Friday from 8:00 - 10:00

9/2

Eryn Bent @ Moderno

Amy Faithe @ 25

9/3

Kirk Matthews @ Moderno

9/9

Cali Shaw @ Moderno

Eryn Bent @ 25

9/16

Kirk Matthews @ Moderno

Cali Shaw @ 25

9/23

Lani Nash @ Moderno

Melissa Rios @ 25

9/24

Oscar Butler @ Moderno

9/30

RJ Perez @ Moderno

Kirk Matthews @ 25

---

Before we go: M’tucci’s Italian Chef Cory Gray will be a guest on New Mexico Living this coming Monday, August 30, at 9:00 a.m. The show is on KRQE. Gray will be demonstrating our unique preparation of Pasta Della Forma. Please tune in!

Thanks for reading. See you next Friday. Ciao!

Limoncello

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

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

Hillside below Ravello on the Amalfi Coast.

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

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

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

From "Tasting Italy"

Making Limoncello from "Food of the Italian South"

From "Always Italy"

---

Weekend Specials

M’tucci’s Italian

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

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

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

M’tucci’s Moderno

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

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

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

M’tucci’s Twenty-Five

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

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

Gelato: Blackberry

Sorbetto: Strawberry Lime

---

---

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

---

Enjoy a few photos from Ravello on the Amalfi Coast

---

Thanks for reading. See you next Friday. Ciao!

Amaro - Italy's Digestivo

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

The labels are as varied as the flavors!

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

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

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

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

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

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

A negroni, the classic Italian cocktail made with Campari.

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

Aperitivo: Campari, Aperol, Capelletti & Suze

Light: Meletti, Montenegro & Nonino Quintessentia

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

Dense: Fernet-Branca & Luxardo Amaro Abano

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

Italian Iced Coffee

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

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

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

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

---

Weekend Specials

M’tucci’s Italian

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

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

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

Gelato: Dark Chocolate

Sorbetto: Strawberry, Pineapple

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

M’tucci’s Moderno

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

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

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

Gelato: Lemongrass

Sorbetto: Raspberry Lemon

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

M’tucci’s Twenty-Five

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

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

Gelatos: Lemongrass

Sorbetto: Mango

---

Shrub of the Month

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

1/2 oz Lemon 

1/2 oz Simple Syrup 

1/2 oz Apple Liqueur 

1 oz Roasted Apple Spice Shrub 

1.5 oz Aged Apple Brandy

---

Holiday Pies

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

Apple with Oat Almond Streusel $15

Bourbon Pecan Pie with Vanilla Chantilly Cream $18

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

---

---

Catering

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

---

Thanks for reading. See you next Friday, Ciao!

The Craft of Cocktails

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

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

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

Aperol Spritz

Negroni

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

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

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

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

Joe Romero, pre-Covid

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

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

M'tucci's Partner Austin Leard

Megan Lees, Bourbon & Boots

Victor Acoya, Isleta/Embers

Arcy Law, M'tucci's Italian

Zee Echo Eskeets, Hollow Spirits

Daniel Malott, M'tucci's Moderno

Shrub of the Month

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

1/2 oz Lemon 

1/2 oz Simple Syrup 

1/2 oz Apple Liqueur 

1 oz Roasted Apple Spice Shrub 

1.5 oz Aged Apple Brandy

Roasted Apple Spice Shrub Cocktail

---

Weekend Specials

M’tucci’s Italian

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

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

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

Gelato: Dark Chocolate

Sorbetto: Strawberry, Pineapple

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

M’tucci’s Moderno

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

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

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

Gelato: Pumpkin Pie

Sorbetto: Raspberry Lemon

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

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

M’tucci’s Twenty-Five

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

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

Gelatos: Coffee, Stracciatella

Sorbetto: Strawberry & Blood Orange, Mango

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

---

---

Coming Soon!!! Details in the next La Gazzeta

---

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

---

Italy

Orta

St. Mark's, Venice

Venice

Milan

---

Thanks for reading. See you next Friday, Ciao!

Caffe d' Italia

On the first morning of my first trip to Italy in 1994, I sat in a cafe and enjoyed a cappuccino. I had discovered this magical morning beverage in a small Italian cafe in the North Beach section of San Francisco nearly 20 years earlier. This was many years before the Starbucks-on-every-corner phenomenon and it was not easy to find a real cappuccino elsewhere in the U.S. for several years.

On my second night in Italy in the Cinque Terre village of Vernazza, I decided to end my meal with an espresso. I had read that espresso has less caffeine than drip coffee, primarily because of the roasting process and the amount of coffee used to produce a small cup. It was the perfect Italian way to end the meal. However, lying in bed wide awake, listening to the church bell toll twice for 2:00am, I decided that I should restrict my consumption of coffee to a morning cappuccino.

While coffee culture has boomed in America, Italy is still synonymous with espresso and cappuccino. Although there are no coffee beans grown in Italy, nor is Italy the largest worldwide consumer of coffee, there are few places where coffee plays a more important role in daily life.

Two baristas at a cafe in Rome. (notice the prices from 2008)

Coffee is an ancient drink, made from beans/seeds from a bush first discovered in Ethiopia. The first recorded coffee consumption was in Yemen in the 15th century. It spread throughout the Middle East, and eventually made its way to Europe through Venice. The earlier forms of preparation involved boiling the seeds, which evolved to roasting and then boiling the seeds of the Coffea bush. In 1600 it was called “Arabian Wine” and was not acceptable in Europe until Pope Clement VII declared it a “Christian beverage”.

After the Arab world conspired to control the production and distribution, Dutch forces stormed the shores of Al Mukha (anglicized as Mocha) in Yemen in 1690 and made away with a number of coffee trees. The Dutch East India company took the trees to Indonesia, which then provided Europe with a steady supply of coffee. The trees then were taken to the Caribbean and the Americas where they flourish, with Brazil now being the worlds leading producer of coffee (approximately 35%).

A small coffee farm in Chiapas, Mexico

There are two main strains of coffee beans, Robusta and Arabica. Robusta is native to Subsaharan Africa, while Arabica is native to Ethiopia and Kenya. Arabica is considered the higher quality of the two, but has lower yields, is more susceptible to rusts and is more expensive. The flavors are generally more mellow and rich. Robusta tends to be more bitter, but has more body than Arabica. High quality Robusta beans are used on most Italian blends for a bigger flavor and a richer crema (the caramel foam that results from a proper espresso).

Arguably, the greatest improvement to coffee was the invention of the espresso machine. The first version was created by a Neapolitan named Bezzera using a boiler that forced steam through the grounds. This concept was improved upon by Achille Gaggia in 1938. He invented a machine that used hydraulic pumps that created 9 bars of pressure. His machines are still sold today and are very popular (I’ve owned two). While espresso drinks are found around the world (one of the best lattes I have ever had was in a cafe in Guatemala run by a couple of Koreans), espresso drinks are uniquely Italian. Of course, there is espresso, latte and cappuccino, but also macchiato (espresso with a dollop of foamed milk) and a caffe correto (espresso with a shot of liqueur, grappa or cognac).

At M’tucci’s, we use Lavazza, which has been roasted and blended by the Lavazza family since Luigi opened a store in Turin in 1895. True to Italian style, Lavazza’s espresso blend, Super Crema, is a blend of 60% Arabica and 40% Robusta. We use it for our espresso and cappuccino, our house cocktails (Espresso Martini and Italian Iced Caffe) and our desserts (Tiramisu and Gelato). Here are a few videos showing the process of espresso and cappuccino, our Espresso Martini available at all M’tucci’s, and a Spanish Coffee, only at M’tucci’s Moderno.

Italian Iced Caffe only at M’tucci’s Italian

---

Weekend Specials

M’tucci’s Italian

Pesto Ricotta Ravioli - Sautéed Pink Shrimp, Sun-Dried Tomato, Artichokes, Caramelized Onions in a Lemon Cream Sauce $23

Hand Cut 24oz T-Bone, Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $32

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

Braise - Slow Braised Harris Ranch Angus Beef, Wild Mushrooms, Red Pepper, San Marzano Ragu & House Pappardelle Pasta $25

Gelato: Stracciatella

Sorbetto: Cherry Limoncello

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

M’tucci’s Moderno

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

Pan-Seared Ruby Red Trout - Creamy Garlic Mashed Potatoes, Roasted Artichokes, Sautéed Arugula, Lemon Cream Sauce $21

Lobster/Shrimp Pasta - Lobster, Pink Shrimp, Grape Tomatoes, Garlic, Chile Flakes, and a Lobster Cream Sauce over Spaghetti $24

Gelato: Stracciatella

Sorbetto: Raspberry Lemon

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

M’tucci’s Twenty-Five

Pan-Seared Fresh Monkfish - Grilled Escarole, Prosciutto Powder, Garlic Whipped Potatoes, Seared Artichokes, Topped with Prosciutto Powder, Lemon Caper Butter Sauce $28

Gelato: Chocolate Hazelnut, Strawberry Shrub

Sorbetto: Raspberry Lemon

---

Italy

Rome

Orvieto

San Gimignano

Montalcino

---

Thanks for reading. See you next Friday. Ciao!

Birra di Italia

Like most people, when I’m considering a beverage to have with Italian food I’m thinking about wine. However, beer has a long and illustrious history in Italy. Beer can be traced back to 7th Century BC in Sicily. The world’s first medical school, which was in Salerno in Southern Italy, proclaimed that beer “supports old age, flows through the veins, increases well-being and strengthens the blood”. 

Beer played a part in the Battle of Actium in 31 BC when Emperor Augustus defeated the Egyptian navy of Cleopatra and Mark Antony. Cleopatra financed the building of her navy by taxing beer - most likely the first-ever beer tax!

While serving as Governor in Britannia, Emperor Agricola became very fond of beer. He returned to Italy in 83 AD with three master brewers from what is now Gloucester, England. There is no report on whether they came willingly.

This excerpt is from the Craft Beer & Brewing dictionary: 

“In 179, during the reign of Emperor Marcus Aurelius, the Romans built a full-scale brewery for 6,000 elite legionnaires at Castra Regina (present-day Regensburg) on the banks of the Danube. This brewery was excavated between 1974 and 1980 and is now considered the oldest preserved brewery site where beer was made not from baked bread, as was common for tribal brews at the time, but from mashed grain.  The spread of beer making in the Roman Empire is further documented in the writings of Saint Benedict of Nursia (480–547 AD), the founder of the order of Benedictine monks, who were to become the most prominent brew monks of the Middle Ages. When Benedict stayed, between 529 and 543, at the Abbey of Monte Cassino in Latium, in central Italy, he composed a set of rules that have served as the model for monastic daily conduct to this day. In it, beer assumed a crucial role, because Benedict considered hard manual labor, at least 5 hours a day, in the fields, the bakery, and the brewery the only road to salvation. To Benedict, food was intended to be simple, and beer was primarily a necessary source of nourishment, not an indulgence. He understood that beer—if made strong enough and from the best grains—was not only thirst quenching but veritable “liquid bread.” Thus, Benedict entitled every monk to a substantial amount of daily beer, which, in modern measure, added up to about 1 keg of beer per monk per week! But Benedict also insisted that beer be respected. He forbade drunkenness; any monk who spilled beer was punished by having to stand upright and perfectly still for an entire night.”

Today, one of the top craft brewers in Italy is Baladin, which has been popular since it opened its first brew pub in the Langhe part of the Piedmont in 1996. Inspired by the brewers in Belgium and Germany, Baladin started experimenting with local heritage grains and wild yeasts. Today they have pubs in Turin, Rome and sell their beer in the U.S. at Eataly.

While in New Mexico we see a lot of experimentation with barrel aging and using odd ingredients, sometimes Italians take it a bit too far. One Italian beer journalist mentioned tomato ales, ales with fresh basil (so they taste like pesto), and even beers made with local truffles (pronounced “awful”).

It’s highly unlikely that any Burqueño brewers follow in the footsteps of Birra del Borgo. This Roman brewery produces Perle ai Porci, a seasonal Oyster Stout. Yes, you read that right. They add boiled English oysters to their mash. Probably not coming to a M’tucci’s near you soon! (Editor’s Note: After publication, I was told that Bosque Brewing brewed an Oyster Stout a few years ago and that it wasn’t bad. Learn something every day!)

You can find the popular lagers like Moretti, Peroni and Nastro Azzurro at local retail outlets and you might even find a bottle of Tre Fontane Birra Trappist Italiana Tripel from the only Italian Trappist brewery, which is located in Rome.

At M’tucci’s you’ll find Peroni and the newly released Birra M’tucci’s, brewed by our partners at Lava Rock Brewing Company. Both Steve Siciliano and Ram Kahlsa are from Italian families and they wanted to create an Italian lager that is perfect with pizza. 

“It’s a crisp and clean international style based on the Italian tradition of using pilsner malts and maize, with Perle and Saphir hops,” said brewer Steve Siciliano.

In addition to the new Birra M’tucci’s, Lava Rock also features 10 lagers and ales on tap, some are regulars and some are seasonal brews. My current favorites are Ash Cloud Hazy IPA and the Pinche Pilz, a classic German-style pilsner.

Pinche Pilz, a German-style Pilsner

Although we probably think of wine when it comes to Italian food, beer surpassed wine in per capita consumption in Italy in 2010. Italians prefer beer with pizza. Enjoy one with a pizza at M’tucci’s @Lava Rock, M’tucci’s Italian or M’tucci’s Moderno.

Watch this space for NFL Playoff and Super Bowl specials. 

---

NEWS FROM M’TUCCI’S

M’tucci’s Twenty-Five

Opening in Mid-February

4949 Pan American Highway NW, Albuquerque, NM - Next to Tomasita’s - South of Jefferson

We are looking for a few skilled and motivated servers, kitchen staff and bartenders. You can apply for a position at any of our locations online by clicking here or by going to the “Join Our Team” page on this website.

In the next few weeks we will introduce the management and kitchen team. We plan on sharing our new menu with you during the first week of February.

Watch this space and our Facebook page and Instagram feed for updates and news about our opening week. You can find us on both social media platforms: @mtuccistwentyfive Please Follow us Now!

The new bar area.

M’tucci’s @ Lava Rock Brewing Company

You are going to love the new eggplant parmesan sandwich. Pair it with the new Birra M’tucci’s, an Italian lager. A refreshing new beer, made in the international pilsner style with Perle and Saphir hops.

Another beer in the works is a Stout, which will be aged in the bourbon barrel in which the M’tucci’s Maker’s Mark Private Select was aged.

Happy Hour Monday - Friday 3:00 - 6:30

Happy Hour Menu features The Burger, a 10” Margherita or Pepperoni Green Chile Pizza, Charcuterie Boards and Wings for $7, . $1 off all pints. You can catch your favorite team on one of our large five screens.

HAPPY HOUR ALL DAY SUNDAY FOR NFL PLAYOFFS

Live Music at Lava Rock, we’ll have live music every Thursday from 6:00 - 8:00 and Fridays from 8:00 - 10:00.

January Live Music - Thursdays @ 6:00 and Fridays @ 8:00

1/17 - Kyle Martin

1/23 - Melissa Rios & 1/24 - Cali Shaw

1/30 - Oscar Butler & 1/31 - Mario DeHuerta

M’tucci’s Italian

Weekend Specials

Cut of the Day - 24 oz Hand Cut Porterhouse, Salt Water Potatoes, Grilled Asparagus and a Balsamic Reduction 

Pan-Seared Fish - Hawaiian Opah, Garlic Mashed Potatoes, Grilled Artichoke, Arugula, Lemon Caper Sauce 

Ravioli - Chianina Beef/Goat Cheese Ravioli, Braised Greens, Sautéed Shallots, Roasted Red Pepper, Rosemary Cream Sauce

Braised - Braised Chianina Beef, Mushrooms, San Marzano Tomato Ragu, Fresh Pappardelle Pasta Gremolata 

Some of our products from the Market are now available as you enter Italian. Olives, meat, cheese, jams, mostarda and fresh pasta.

M’tucci’s Moderno

Weekend Specials

Sous Vide Duck Breast and Mascarpone Polenta

Topped with sautéed Broccolini and a red chimichurri 

Pairing - Blind Taste, Pinot Noir: Medium body, tastes of red fruits, slight oak notes and spice undertones with an mellow finish 
  

Pan-Seared fish of the Day: Rockfish 

Rockfish has a medium firm texture and sweet nutty flavor.  Pan-seared and served with creamy garlic mashed potatoes, roasted artichokes, sautéed organic arugula and topped with a bright lemon caper butter sauce and smoked prosciutto powder

Pairing - Ruffino, Sparkling Rose, Italy  Crisp bubbly texture with notes of strawberry and hints of rose petals.

Cut of the Day: Black Angus NY Strip 
Hand-cut in house, grilled to perfection and served with crispy saltwater potatoes, grilled asparagus and our Traditional Italian Salsa Verde 

Pairing - Conundrum, Red Blend, California: Rich and complex but approachable, flavors of cherries and baking chocolate with refined tannins to finish

Live Music

Tonight 8:00: Leah Leyva

1/23: Kirk Matthews

1/24: Melissa Rios

Ciao! See you next week.

Amaro - An Italian Tradition

To most of us familiar with Italian cuisine, an Italian meal is not complete without pasta, wine and an espresso to finish. An Italian might suggest that you’ve omitted an important part of the meal - an Amaro. A little more than a year 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 hated). After a year with the M’tucci’s family, I have discovered that there is one thing universally loved by management, the chefs and the bartender’s - and that is Amari (plural of Amaro, which means bitter in Italian). Now I love them, too!

Chef/Partner Shawn Cronin brought back four bottles from Italy last summer and says amaro might be one of his favorite beverages. He said if you can find Amaro Nardini - buy it!

The lineup of Amari at M’tucci’s Moderno.

Amanda Romero, the manager at M’tucci’s Moderno, 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 no matter your mood! There are sweeter Amaro, extra bitter Amaro, earthy Amaro, the list is endless. My favorite Amaro has remained Cynar,” she said.

David Duran at M’tucci’s Italian created the Pirate’s Cruise, which is based on Cynar, adding Pyrat XO Rum, Frangelico, fresh orange and lime juice, and a bit of cane syrup.

Trey Godwin, manager and bartender at M’tucci’s Italian created a signature coffee drink, the Italian Iced Coffee, using two amari, Campari and Bigalett China China. It’s not just for breakfast!

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. There is an Amaro list at Moderno and you can expect to see one at the new M’tucci’s Twenty-Five.

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, nearly all of them begin with a neutral spirit or wine that is macerated with bitter barks, seeds, spices, flowers, vegetables, herbs and citrus peels, then balanced with sugar. Some of the bittering agents include gentian root, angelica root, wormwood and cinchona bark. You might find anise, cardoon, clove, rhubarb, cardamom, licorice and juniper among the herbal profiles. Some amari 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 are a subject for their own future blog post.

For cocktail history and recipes, I refer a lot to the book, “Death & Co. Modern Classic Cocktails” by David Kaplan, Nick Fauchald and Alex Day. Death & Co. is a popular cocktail bar which first opened in Manhattan (NY) and now has locations in Denver and LA. They list a few popular amari and their flavor profiles:

APERITIVO AMARO

Meletti 1870 Bitter: Balance of sweet and spice with mild bitterness.

Aperol: less bitter and more sweet than Campari, probably the most popular in the US

Campari: is versatile as a sipper or a mixer. You couldn’t have a Negroni without Campari, which has a higher alcohol content and a stronger flavor profile than Aperol.

DIGESTIVO AMARO

Amaro Averna: Described as tasting like Coca-Cola.

Amaro Meletti: Produced in Ascoli Piceno since 1870, it has a distinctive nose of violets with flavors of saffron and anise.

Amaro Nardini: has a menthol flavor similar to Fernet-Branca, but isn’t as bitter

Amaro Nonino Quintessentia: Subtle and approachable, the grappa based amaro is flavored with alpine herbs and is my favorite - so far.

Cynar: thought there is an artichoke on the bottle, it really doesn’t taste like artichokes, but has a flavor profile that transitions from sweet to sharp and citrusy with some vegetal notes.

Fernet-Branca: “This is amaro on crack with an aggressive medicinal, mentholated flavor profile.” Comment from the Death & Co. cocktail book.

Try this recipe, a riff on an Old-Fashioned, from Death & Co.’s book “Cocktail Codex”. It uses two amari, so you don’t need to use bitters or sugar.

1.5 oz. Amaro Nonino

3/4 oz. Germain Robin Brandy

1/4 oz. Amaro Meletti

6 drops of a salt solution

Stir ingredients over ice, strain into an Old-Fashioned glass over 1 large cube. Express an orange twist over the glass, gently rub it on the rim and place it into the drink.

The interesting, but also frustrating thing about amaro is that there are no regulations or rules about what constitutes an amaro. So, in order to discover what you like, you’ll have to experiment with different labels. Or come see us, we have a growing collection and we’re always happy to steer you in the right direction.

---

NEWS FROM M’TUCCI’S

M’tucci’s Twenty-Five

M’TUCCI’S TWENTY-FIVE JOB FAIR + ONLINE APPLICATIONS

4949 Pan American Highway NW, Albuquerque, NM - Next to Tomasita’s - South of Jefferson

THIS WEEKEND

Saturday, January 11 from 10:00am - 4:00pm * Sunday, January 12 from Noon - 5:00pm

We are looking for skilled and motivated servers, kitchen staff and bartenders. You can apply for a position at any of our locations online by clicking here. Applicants should come to the job fair with a resume and should have completed the online application.

It’s Penne Bolognese, but a new look for a new restaurant!

M’tucci’s @ Lava Rock Brewing Company

You are going to love the new eggplant parmesan sandwich. Pair it with the new Birra M’tucci’s, an Italian lager. A refreshing new beer, made in the international pilsner style with Perle and Saphir hops.

Another beer in the works is a Red Ale, which will be aged in the bourbon barrel in which the M’tucci’s Maker’s Mark Private Select was aged.

Happy Hour Monday - Friday 3:00 - 6:30

Happy Hour Menu features The Burger, a 10” Margherita or Pepperoni Green Chile Pizza, Charcuterie Boards and Wings for $7, . $1 off all pints. You can catch your favorite team on one of our large five screens.

Saturday - Monday Football Special. Growler/Pizza Deal! Free growler bottle when you pay for the beer, plus $7 Margherita & Pepperoni Pizzas TO GO ONLY!⁠

$5 basket of Wings all day for the NFL Playoffs Saturday and Sunday

Live Music at Lava Rock, we’ll have live music every Thursday from 6:00 - 8:00 and Fridays from 8:00 - 10:00.

January Live Music - Thursdays @ 6:00 and Fridays @ 8:00

1/10 - David Vigil

1/16 - Stanlie Kee & 1/17 - Kyle Martin

1/23 - Melissa Rios & 1/24 - Cali Shaw

1/30 - Oscar Butler & 1/31 - Mario DeHuerta

M’tucci’s Italian

Weekend Specials

Cut of the Day - 24 oz Hand Cut Porterhouse, Salt Water Potatoes, Grilled Asparagus and a Balsamic Reduction 

Pan-Seared Fish - Mahi Mahi, Garlic Mashed Potatoes, Grilled Artichoke, Arugula, Lemon Caper Sauce 

Braised - Slow-Roasted Fennel/Orange Duck, Sautéed Asparagus, Caramelized Onion, Kale, Fennel Cream Sauce, Pappardelle Pasta

Ravioli - Lamb & Goat Cheese Ravioli, Sun Dried Tomatoes, Shallots, Wild Mushroom Rosemary Cream Sauce

M’tucci’s Moderno

Weekend Specials

Fried Chicken and Risotto 

Carnaroli risotto, wild mushrooms, carrots, celery tossed with wild mushroom soup and topped with Italian fried chicken.

Pairing -Tormaresca, Chardonnay, Abruzzo,  Italy Scents of pineapple and peach, floral notes of daisy and jasmine with a balanced acidity and fruity aftertaste.  

 
Pan-Seared Swordfish

It has a medium firm texture with a sweet nutty flavor.  Pan-seared and served with creamy garlic mashed potatoes, sautéed organic arugula and grilled artichokes.  Topped with a lemon caper butter sauce and smoked prosciutto powder.    

Pairing - Ruffino, Sparkling Rose, Italy Crisp bubbly texture with notes of strawberry and hints of rose petals.

Cut of the Day is a Chianina Flat Iron Steak

Chianina is a breed of cattle only raised in a few areas of Italy, prized for its marbling and flavor.  Grilled to perfection and served with our crispy saltwater potatoes, grilled asparagus and a traditional Italian Salsa Verde. 

Pairing - Tercos Malbec, Mendoza, Argentina, Aromas of blackberries and black cherry, great volume and depth with a long finish of soft tannins

Live Music

Tonight 8:00: Cali Shaw

1/16: RJ Perez

1/17: Leah Leyva

Prohibition Cocktails

Cocktails have evolved since the first bartender’s guide was published in 1862. At that time, a cocktail was considered to be a mix of spirits, sugar, bitters and water. That first guide, “How to Mix Drinks; or, The Bon Vivant’s Companion” by Jerry Thomas had recipes for sours, punches, slings, toddies, shrubs and flips. 

While these early cocktail guides raised the level of cocktail culture, the counterfeiting and diluting of spirits was rampant and the customer was rarely able to be sure of the quality of the spirit served. 

As the country entered World War I against Germany, anti-German feelings in the U.S. were linked to a campaign against beer drinking. That animosity against Germans and other immigrants, in combination with the strong Christian temperance movement opposing saloon culture and alcohol, caused Congress to pass the 18th Amendment, the Volstead Act, which was then ratified by the states. Although Woodrow Wilson vetoed the legislation, Congress overrode the veto and 100 years ago, this coming January, Prohibition was enacted: “No person shall . . . manufacture, sell, barter, transport, import, export, deliver, furnish or possess any intoxicating liquor.”

Rather than creating an alcohol-free country of sobriety where the jails were emptied, families stayed together and ice cream parlors replaced saloons, Prohibition created speakeasies, booze cruises, and an underground cocktail culture that changed cocktails in a few fundamental ways. 

The home and clandestine production of spirits (primarily gin) produced a harsh, sometimes nasty, sometimes lethal, spirit that required creative recipes with additional ingredients to make the drinks palatable. Honey, fruit juices and other flavorings became common in cocktails made with home-distilled or smuggled spirits from Canada, Mexico and the Caribbean. Bartenders had to be creative in order to keep the customers happy. 

Trey and Joe keeping the guests (and themselves) happy!

Rather than go underground and risk jail time, many bartenders fled the U.S. for England and Europe. During that time, a few bartenders made names for themselves by publishing mixing guides and experimenting with French and Italian spirits, Amari and cordials. 

Harry Craddock, left the U.S. and became the head barman at London’s posh Savoy Hotel, writing “The Savoy Cocktail Book” in 1930. He was credited with inventing The White Lady (gin, Cointreau, lemon juice and egg white). The book was reprinted in 2008 and is still available today.

Gin became increasingly popular during prohibition, since it was so easily made at home or in secret stills and, unlike whiskey, didn’t require aging. A few gin cocktails created during this time were the Dubonnet Cocktail and the Bee’s Knees (gin, honey and lemon juice).

Rum drinks became popular since Americans were visiting Cuba and the Caribbean islands and they would take “booze cruises”, a cruise with no destination, but one that would sail into international waters where cocktails would be legal.

While still in his teens in the 1920s, Ernest Gantt, sailed to the Caribbean with his grandfather who was in the “import/export” business. He was exposed to the daquiris of Cuba and the rum punches of Jamaica. Entranced by island culture, he traveled the South Pacific then returned to Los Angeles as Prohibition was ending. He is credited with opening the first Tiki Bar, Don’s Beachcomber, where Hollywood was introduced to Mai Tais, Fogcutters, Scorpions, Zombies and other exotic rum drinks..

Authentic Whiskey didn’t fare well during Prohibition, since a quality whiskey requires years of aging in wooden barrels and bootleggers didn’t want to invest the time necessary. During Prohibition, clear moonshine would have oak sticks or chips added to it and after a few hours or maybe a few weeks, the results were bottled as whiskey. One cocktail, a Rock & Rye, (mixed sour cherries, cinnamon, orange juice and horehound candy) was considered a wholesome, “medicinal” beverage if you had the sniffles.

After thirteen years, Prohibition (The Noble Experiment) was responsible for an increased jail population, increased crime, and more than 10,000 deaths from drinking lethal home-made spirits. Considered a failure, the 21st Amendment was enacted on December 5, 1933, repealing Prohibition (the only time in U.S. history that an amendment has been repealed). The country could, once again, have a legal cocktail. 

To celebrate the end of Prohibition, M’tucci’s Italian is having a special Prohibition Dinner on December 5. Chef Damian has created a 3-course menu of dishes popular during Prohibition. They are paired with 3 cocktails created by Trey that pay homage to that era and  to the cocktail culture of that time. Reservations are suggested and the dinner is $40 per person, tax and gratuity not included.

1st Course: 

Mai Tai with a vanilla spice, one of the cocktails that started the Tiki Bar culture.

Nduja Shrimp Cocktail:  Nudja Cocktail Sauce, Olive Brined Pink Patagonia Shrimp. 

Lemon, mixed Greens.

2nd Course: 

Spiced Cranberry Sazerac, with Templeton Rye which was Al Capones bootlegging/drinking whiskey of choice. The Sazerac, created in New Orleans also featured Absinthe, which remained banned in the U.S. even after Prohibition ended.

Chianina Beef Meatloaf Involtini: Stuffed with Spinach, Bacon, Aged Mozzarella, Artichoke, Potato Puree, Tomato Reduction. "Ketchup Kinda" 

3rd Course: 

Roasted Corn Brandy Flip: Flips are arguably the oldest cocktail, probably invented in the 1600s, when they were served warm, heated with a red hot iron which caramelized the sugars in the cocktail. 

Italian Cheese Cake, Candied Orange Peel, Rehydrated Cherries, Graham Cracker Crust.

---

M’tucci’s Italian Café & Market - Closing Permanently for retail sales Saturday, November 30 at 6:00 PM.

Stop by today and tomorrow for bread, meat, cheese and pastries. There will be a 15% off table with some tasty Italian imported products.

Friday & Saturday Specials

$3 Tap Pints

$5 Glasses of House Wine

Don’t miss the 15% off table today and tomorrow only!

M’tucci’s Restaurants is expanding its wholesale fabrication of bread, meats and cheese. The M’tucci’s product lines will soon be found throughout Albuquerque at several locations. The M’tucci’s Shrubs line, which is now available at Jubilation Wine & Spirits, will soon be available at Total Wine & More.

Due to the expansion, M’tucci’s Italian Café and Market will be converted to wholesale operations in 2020. The space will close its retail operations November 30, 2019, but the space is available for private parties up to 25 people throughout the month of December.

“The demand for authentic Italian products has far exceeded our expectations,” explained John Haas, M’tucci’s Restaurants Managing Partner. “It’s very exciting to see an explosion in demand for our custom meats, cheeses, breads and shrubs. Expanding our manufacturing operations allows us to continue to innovate and bring more products to market.”

People interested in booking the M’tucci’s Italian Café & Market should call 505-503-7327 and ask for the Manager on Duty.

DECEMBER SPECIALS: We hope you loved our Thanksgiving Pies (the Pecan Pie was the best Pecan Pie I have ever had). Watch this space and Facebook/Instagram for December Special Products. Think Chrismtas cookies and house-made Panettone.

M’tucci’s @ Lava Rock Brewing Co.

We were recently featured by the top NM beer blog, the New Mexico Dark Side Brew Crew. If you love NM craft beer and you don’t follow these guys, you are totally missing out. We’re lucky to have such a resource for beer news in NM and we are honored that they included us on their blog. Read the full post by clicking here.

Gift Certificates available for Holiday Gifts. A $20 Gift Certificate can buy a 64 oz. Growler and an Happy Hour Pint!

Home Delivery now available through Door Dash

The “Two-Minute Warning HAPPY HOUR & Monday Night Football!

HAPPY HOUR EVERY MONDAY UNTIL THE TWO-MINUTE WARNING!

Happy Hour Menu features The Burger, a 10” Margherita or Pepperoni Green Chile Pizza, Charcuterie Boards and Wings for $7, Monday - Friday 3:00 - 6:30. Pair the food with a beer for $10.50 or $11, depending on the beer. Not eating (why not?), then $1 off all pints. You can catch your favorite team on one of our large five screens.

$5 basket of Wings all day on Sunday

On Tap Now - 32 Bravo DIPA (8% ABV and 100 IBU). Fall Fest, a German Fest Lager is on tap now (5.8% ABV and 20 IBU).

We’re getting serious about Live Music at Lava Rock, we’ll have live music every Thursday from 6:00 - 8:00 and Fridays from 8:00 - 10:00.

November Live Music:

11/29: Dos o Tres Pendejos

M’tucci’s Italian

Weekend Specials

Cut of the Day - 24 oz Hand-Cut New York Strip, Salt Water Potatoes, Grilled Asparagus and a Balsamic Reduction

Pan-Seared Seafood - Mahi Mahi Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula, Lemon Caper Sauce

Ravioli - Baby Clam Mascarpone Ravioli, Scungilli Salad, Artichoke, Red Peppers,

Arugula, light Lemon Cream Sauce

Braised - White Wine Pancetta Artichoke Braised Pork Shank, Creamy Polenta, Sautéed Kale, Braising Sauce

                                   December Prix Fixe Menu

12/4/19

1st Course- White Cheddar “Broccoli Soup” M’tucci’s Ciabatta Roll

2nd Course- Squngilli Fra Diavalo, Fettuccini

3rd Course- Rum Cake, Roasted Figs, Cinnamon Whipped Cream

12/11/19

1st Course- Grilled Vegetable Medley, Herbed Lemon Browned Butter 

2nd Course- Chicken Limone, Grilled Asparagus, Crispy Potatoes, Preserved Lemon

3rd Course- Hazelnut-Mocha Panettone Bread Pudding, Vanilla Bourbon Gelato

12/18/19

1st Course- Creamy Roasted Garlic Polenta, Roasted Eggplant Ragu

2nd Course- Grilled Chianina Rump Steak, Parsnip Puree, Roasted Baby Carrots, Chimichurri

3rd Course- Italian Cheesecake, Pomegranate, Ginger Mousse, Candied Rosemary

M’tucci’s Moderno

Weekend Specials

Braised Pork Cheek Pappardelle Pasta - Savory Braising Sauce, Carrots, Celery, Prosciutto, Lemon Zest, Pecorino.

Fresh Pan Seared Rock Fish - A medium firm, very lean, sweet flavored fish with a nutty accent to finish, accompanied with Garlic Mashed Potatoes, Marinated Italian Artichokes, and Sautéed Arugula in a bed of Lemon Butter topped with Capers

Cut of the Day - 24oz Hand-Cut Porterhouse served with Crispy Saltwater Potatoes, Grilled Asparagus, and an Italian-style Salsa Verde Sauce

Holiday Special on December 23

“An Evening of Holiday Music by Delphia” 7:00. 

Reservations taken for the dining room, where her performances will be carried on the speaker system throughout the dining rooms. Enjoy the exquisite style of Delphia together with M’tucci’s special holiday drink and food specials.

---

ONGOING NEWS

M’TUCCI’S AROUND TOWN

Our market items can be purchased at a couple of locations in Albuquerque. 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, and Raisin Rosemary Focaccia.

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

M’TUCCI’S TWENTY-FIVE JOB FAIR + ONLINE APPLICATIONS

Watch this space for the announcement of our January Job Fair for our new location. We are looking for highly skilled and motivated servers, kitchen workers, bartenders and managers. You can apply for a position at any of our locations online by clicking here.

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.

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

See you next Friday - Ciao!