M'tucci's Private Select Bourbon

M’tucci’s has an amazing cocktail program that includes hand-crafted Shrubs, staff-created cocktails, and our own riffs on some of the classic cocktails. Our selection of bourbon and rye are among our most popular. So, to increase our commitment to craft cocktails, we sent two of our managing partners (Chris O’Sickey and Austin Leard) and our bar manager (Trey Godwin) to Bourbon country, primarily around Louisville, Kentucky.  

When they arrived, they were asked why they were visiting, and the three responded in unison, “We’re here for the whiskey.” They were promptly corrected, “You mean bourbon.”

Their goal was to soak up the culture of bourbon and bring it back. However, they did a little more than just sip bourbon and soak up the culture.

“Since we sell a lot of whiskey, our goal was to find a program that was unique and would allow us to buy our own one-of-a-kind barrel. After some research, we discovered that Maker’s Mark had a program that would be unique for us,” said Austin Leard.

Maker’s Mark started distilling in 1953 and is still owned by the same family today. Their attention to detail, their passion for quality ingredients, and the slow, exact aging they demand, are what make this bourbon special. You can read about their story here.

In 2010 they released Maker’s Mark 46, which was their first new product since they distilled the original Maker’s Mark Bourbon. The son of the founder created the Maker’s Mark 46 barrel select bourbon by adding a combination of seared French Oak staves to their barrel-aged bourbon for an additional 9 weeks (on top of the 5 3/4 to 7 years of aging). The flavor profile of the 46 has a higher level of caramel and vanilla. The success of this process led to the Private Select program, which led us to Kentucky.

In the tasting room, there are five different styles of wood staves which have been added to five different barrels of fully matured Maker’s Mark at cask strength for an additional 9 weeks. After tasting the five flavor profiles, our guys started blending flavors to find the perfect blend that that would be uniquely for M’tucci’s. Maker’s Mark claims that there are more than 1,000 possible combinations.

Chris, Trey and Austin mixed and blended and created four different flavor combinations and they ended up choosing #4 - one was too spicy, the second one didn’t have enough spice and one didn’t have enough full mouth-feel. After creating the combination that they felt was right, they went to the barrel room and uncapped a barrel and removed the top rings. Ten selected seared French oak staves were added and the barrel was reassembled. Then the 53-gallon barrel is filled with cask strength Maker’s Mark, where it will age for another 9 weeks in a cold limestone cave. After the aging is complete, our bourbon will be bottled in unique Private Select bottles. M’tucci’s Private Select Maker’s Mark will be just under 108 proof.

Trey, Chris and Austin each initialed our unique Private Select labels, which are printed on an old 1935 hand cranked printing press, then they signed our barrel, which we will display in our restaurants. 

Look for M’tucci’s Private Select Maker’s Mark Bourbon to arrive in 12 weeks or so, depending on delivery times.

Austin filling the 53 gallon barrel with what will become M’tucci’s Private Select Maker’s Mark Bourbon.

In addition to the Maker’s Mark experience, our three M’tucci’s guys visited the Jim Beam Still House where they saw Jim Beam White Label being made. They sampled  Knob Creek, Basil Hayden, Bookers, and Bakers and visited Angel’s Envy. One day, they took a break from bourbon and went to Copper and Kings, a distillery that specializes in brandy. Their aging program features a selection of brandies aged in a variety of barrels that have held rum, tequila and even port.

While they toured some Maker’s Mark rack houses, they learned about the unique look of the rack houses that stems from the days of prohibition. As the whiskey ages in barrels, the evaporation (the Angel’s Share) would produce a black mold on the exterior of the buildings. This was a telling a sign for federal agents looking for illegal bourbon production during the dark days of prohibition. Now all of the rack houses are painted black.

When M’tucci’s Private Select arrives, you can look for three things:

M’tucci’s Private Select will become the main bourbon in our Old Fashioned (now Stranahan’s).

We’ll create a Signature Cocktail (maybe two).

We will expand our private select program beyond bourbon.

Chris said that the passion for bourbon in Kentucky permeates every aspect of their lives. Bourbon is as important in the toniest hotel lounge as it is in the dark, basement dive bar. 

“I’m excited to bring our Private Select Bourbon to M’tucci’s and share it with everyone else,” he said. 

Won’t that be a fantastic Christmas present??

M’tucci’s Private Select Maker’s Mark Bourbon barrel is resting here right now!

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NEWS FROM M’TUCCI’S

LABOR DAY: All of our restaurants will be open normal hours on Labor Day, so if you’re around, we are too!

M’tucci’s @ Lava Rock Brewing Co.

HAPPY HOUR

Happy hour is back and better than ever. Lucky 7 Happy Hour 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.

M’tucci’s Moderno

Weekend Specials

Squid Ink Rissotto - Baby Scallops, Calamari, Mushrooms & Marinated Tomatoes

Tomaresca, Chardonnay, Abruzzo, Italy: Balanced acidity, lite fruity aftertaste, slightly dry

Icelandic Cod Buttery to medium texture

Bottega Vinaia, Pinot Grigio, Italy: Delicate floral notes, fruity aromas from pear and peach, a little dry with balanced acidity

Cut of the Day: 24 oz Porterhouse

Sassarogale, Sangiovese, Italy: Notes of wild berries, cherries and a moderate spiciness

Gelato - Stracciatela
Sorbet - Peach Champagne

Lemonade - Peach Ginger

8:30 Friday 8/30: Lani Nash Live in the bar

7:00 Thursday, 9/5: Oscar Butler Live in the bar

M’tucci’s Italian

Weekend Specials

Pan-Seared Seafood- Robalo, Creamy Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula with Lemon Beurre Blanc & Capers

Ravioli - Fennel Roasted Duroc Pork & Goat Cheese Ravioli, Artichoke Roasted Summer Squash & Red Bell Pepper, White Wine Butter Sauce, Arugula, Shaved Parmesan

Rotisserie - Garam Masala Roasted Duck Legs, Garlic Mashed Potatoes, Grilled Asparagus, Cherry Balsamic Reduction

Cut of the Day - 24 oz T-bone, Croquets Grilled Asparagus, Balsamic Reduction

M’tucci’s Italian Café & Market

Voted Albuquerque’s Best Deli by the Albuquerque Journal’s Readers.

The Café & Market continues to offer amazing pastries in our display case every day. We carry the same great Italian imports, all of our artisan breads, and a wide variety of imported, domestic, and house made cheese and meat. There is an expanded selection of coffee and pastries. We’ll still have charcuterie boards to eat in or take out with wine and beer by the glass. Click here to see our new menu.

Fresh Mozzarella and Burrata, plus Aged Balsamico for Caprese Salad. All you need is tomatoes.

M’tucci’s Catering

Recently, we catered the New Mexico Make A Wish foundation fundraiser. We provideda full bar and the buffet included Charcuterie Boards, Shrimp Boards, Chianina Meatballs and Arancini. Give us a call for your next event, wedding reception or party! Click here to see our catering menu. 505.350.0019 or [email protected]

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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.

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!

M'tucci's Profiles - Jeff Spiegel & Katie Gardner

After nearly seven years as a health care consultant in Manhattan, Jeff Spiegel had an epiphany.

“At some point I got a glimpse of myself as a consultant walking down Madison Avenue with my overcoat and my briefcase in hand . . . and I took a start and thought holy s**t, that’s me. It’s not what I had in mind. I turned around and went home and called my brother (his business partner) and said I’m done.”

That epiphany in 1982 put Jeff and Katie Gardner, his wife and partner, on the path that would eventually lead to Albuquerque and to M’tucci’s. A friend suggested they start a restaurant in NYC, because “we like to cook”, (usually a terrible reason for getting into the restaurant business). So, Jeff said sure, sounds like a good idea.

While planning for a year, walking Manhattan to understand the restaurant business, good locations and commercial properties, they met the CEO of a public company that owned restaurants. They talked about doing a project together. While the deal didn’t happen, the CEO became an amazing mentor, guiding them to their initial restaurant space, providing the tools to get started, and even lent them a bookkeeper.

In 1983 they opened Margaritas on the Upper East Side, serving the city’s first Mexican food that wasn’t “garbage.” They held a cooking competition for prospective chefs and hired Christine Keff (who went on to win a James Beard award for her Seattle restaurant, Flying Fish) who had never cooked Mexican food. They both agreed that her food was fabulous.

Katie said they didn’t advertise, but they had the great idea of giving away margaritas for the first three nights and, of course, they were packed. Jeff said every restaurant they have ever opened since has always been packed. More restaurants followed, because as Katie says, “Jeff likes to start things. He likes the whole process of planning.”

After 23 years of operating 11 restaurants in Manhattan, they decided it was time for a change, so they sold their restaurants and moved back to Albuquerque, Jeff’s hometown, and worked on different projects and jobs until 2013. They said that they didn’t go out to restaurants that much, but when they did, the service was uniformly cold and impersonal. Jeff was working as a consultant on economic development and realized that he could create 60 jobs just by opening a restaurant. That’s economic development!

“We knew exactly what we wanted to do,” Jeff said. As with all of their previous places, at M’tucci’s Italian they surrounded themselves with good people. “We’ve always had good people.”

Dave Herndon, a magazine editor and a former bartender at Margaritas said, “The real secret sauce has always been that they create a hospitable, loose, fun atmosphere where people can be themselves and feel at home. The vibe starts with Jeff and Katie’s fun loving personalities, which informs their staffing—They have highly tuned people instincts. They pick the right people, and the wrong ones get weeded out really fast. Customers are treated as friends and become regulars. Everybody wins.”

During the regular meetings of servers and bartenders, standards of service are discussed at length. The level of professionalism is emphasized repeatedly. Much of the M’tucci’s staff has been with us since the doors opened. Katie said that’s because Jeff believes that employees deserve to earn a living wage and that they and John Haas (Founding Partner/Executive Chef) believe in training and promoting talented staff. Several of our original cooks, servers and bartenders are now in management positions.

“I always prefer having the restaurant built out. Sometimes, it’s in a location that may not have appeared to be favorable. Anywhere I have opened in a location where the previous restaurant failed and ours has always been successful. Thanks to you - our guest.”

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NEWS FROM M’TUCCI’S

M’tucci’s @ Lava Rock Brewing Co.

M’tucci’s kitchen is winding up their first month at Lava Rock Brewing Co. The brewers have been busy and have filled up 13 taps with their ales and lagers. Chef Fred has created a menu to complement the beers made by Ram Khalsa. Click here to see the menu, a map of the location, and the hours.

Wednesday, August 21 @ 7:00: Special Six Course Beer (5 oz.) and Food Pairing:

1. Gila Gose shrimp & Crab Ceviche

2. Shiprock Saison & Honey Balsamic Chicken Wing

3. Petroglyph Wit & Watermelon with Feta, Basil

4. Brown Trout Lager Dunkle & Sausage Orzo Ragu

5. 32 Bravo DIPA & BBQ Meat Balls, Arugula, Apple Mustard

6. Capulin Pale Ale & Chocolate Cherry Tart Hazelnut Cookie Crust

$24 with beer - Reservations recommended - $6 deposit

Tonight, August 16 @ 7:00: Live Music with H28

Visit Lava Rock at 2220 Unser Blvd (about a mile north of I-40). Call (505) 836-1022 for details. Their website is: http://lavarockbrewpub.com/

Check out the site and follow them on Facebook: @LavaRockBC and Instagram: @Lavarockbc

M’tucci’s Italian

Weekend Specials

House Ravioli

Local Roasted Bell Pepper-Three Cheese Ravioli, Spicy House Bacon, Roasted Summer Squash, Caramelized Onion, White Wine Butter Sauce.

The Braise

Porcini Braised Duroc Pork Shank, Creamy Polenta, Sautéed Spinach, Local Porcini, Red Wine Braising Sauce.

Cut of the Day

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

Pan Seared Fish

Opah, Garlic Mashed Potatoes, Grilled Artichoke Heart, Sautéed Arugula, Lemon Butter Caper Sauce.

Lapostolle Canto de Apalta Red Blend 2012

Glass 8 – Bottle 30

Michael David Freakshow Cabernet 2015

Glass 9 – Bottle 36

Weekend Brunch: 11:00 - 3:00

New menu for drinks and food. Click here.

AUGUST PRIX FIXE MENU

8/21/19

1st Course- Heirloom Tomato, Smoked Portabella, Aged Balsamic, Creamy House Mozzarella, Toasted Sunflower Seeds 

2nd Course- Chianina Italian Cut Sirloin, Crispy Sea Water Potatoes, Marinated Red Bell Peppers, Colonata Style Butter

3rd Course- Cheesecake Bars, Strawberry Shrub Smetana, Fresh Fruit

8/28/19

1st Course- Creamy Smoked Corn Chowder, Green Chile, Smoked House Bacon

2nd Course- Smoked BBQ Game Hen, Watermelon BBQ Sauce, Jalapeño Cornbread, House Slaw

3rd Course- Flourless Chocolate Cake, Coffee Ganache, Orange Coulis, Crispy Semolina

M’tucci’s Italian Café & Market

The new Café & Market continues to wow our guests, primarily because of the amazing pastries in our display case every day. Our new hours are 8:00am - 6:00pm. We carry the same great Italian imports, all of our artisan breads, and a wide variety of imported, domestic, and house made cheese and meat. There is an expanded selection of coffee and pastries. We’ll still have charcuterie boards to eat in or take out with wine and beer by the glass. Click here to see our new menu.

Sarah with some of her beautiful baguettes, fresh daily!

M’tucci’s Moderno

Weekend Specials

Shrimp and Lobster Risotto - Wild Mushrooms, Asparagus, Grape tomatoes - $26

Rufino Rose, Italy, Notes of strawberry and hints of rose petal, white fruits and berries compliment the acidity and bubbles $8/32

Yellow Tail - Buttery soft with a lite sear - $23

Michael David, Sauv Blanc, California, Refreshing notes of crisp apple, honeysuckle and orange blossum, bright and slightly acidic. $9/36

Cut of the Day: 24 oz Porterhouse - $34

Tercos, Malbec, Argentine - Earthy, Berries and plum flavors, soft tanins with a long finish $8/32

Lemonade: Ginger Peach--Gelato: Tiramisu-- Sorbetto Peach Champagne

Tonight, August 16 @ 8:30: Amy Cliser Live

M’tucci’s Catering

Here are a few photos from the Make A Wish foundation fundraiser. Give us a call for your next event, wedding reception or party! Click here to see our catering menu. 505.350.0019 or [email protected]

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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.

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!

M'tucci's Celebrating Six Years in Albuquerque

At the beginning of my association with M’tucci’s, I was impressed by their commitment to quality and by their devotion to Italian food - and absolutely amazed that the chefs had not been to Italy (although the founders Jeff and Katie had traveled and eaten their way through the country before starting the restaurant).  

As a fan of Italy and of Italian food for many years and as an admitted “food and wine snob”, I was thrilled with my involvement with the M’tucci’s culture.

A recent trip to Italy underscored M’tucci’s commitment to creating the best possible Italian food for New Mexico. They sent four chefs (and one lucky photographer) on an eating, drinking and cooking trip through Tuscany. Our guests will be the beneficiaries of this trip for many months to come. However, the 6th Anniversary Dinner tomorrow night, July 20 will be the first opportunity to taste some of their experiences.

The 7-course menu, paired with six wines and one drink, was inspired by different meals or classes during our visit. 

Every day in Tuscany was scheduled with meals and visits to farms, food producers and wineries, except on our one Sunday. John Haas (Executive Chef/Partner) suggested we drive a bit north to Livorno to see what this busy port city had to offer in the way of seafood. Our lunch was in an unassuming restaurant near the commercial docks and was one of the few places we chose that hadn’t been recommended to us or arranged for us. 

At Il Porto, we ordered our usual 8-9 plates from the appetizers, first course and second course menu. The seafood crudo plate featured salmon, sea bream and tuna dressed with different sauces. Our Anniversary first course was inspired by the food at Il Porto, as was the finishing drink. Shawn was looking at the amari selection and the server told him not to order an amaro, but to order the drink, Poncé, which often follows every meal in Livorno. Our last dessert course will be paired with M’tucci’s Poncé.

During a workshop at a well-known butcher shop in Chianti, the chefs learned to make several dishes that are served in the shop’s restaurants. We will use one of the local techniques for making the third course Chianina Beef Tartare. One of the courses in our massive 8-course lunch was the inspiration for the 5th course, Bone Marrow Braised Beef Shank Roast (being paired with one of my favorite Italian wines from the Bolgheri area, Antinori Guado al Tasso ‘Il Bruciato’).

The second course drew on two items that we were served for our family-style lunch in Colonnata at Lardarium (also know as the Lard Rock Cafe). The lunch followed a fascinating trip through the marble caves in nearby Carrara that has been the source for the marble for centuries of Italy’s most iconic statues and sculptures (like Michelangelo’s David). The first course was an amazing plate of marinated vegetables, dressed perfectly and lightly. Our third course was loaded with charcuterie; local meat and cheese with Lardo taking the starring role. Lardo, which is made from the strip of fat along the pig’s back, was a traditional food for the miners. Processed for six months with herbs and spices, it has a long shelf life and it provided fuel for the worker’s  12-hour shifts in the marble mines of Carrara.

We know some of these dishes will reappear as specials in the future, or maybe even as permanent menu items. However, don’t miss your chance to celebrate our 6th Anniversary on Saturday night with a very special meal and some very special wine from Tuscany.

Here is the menu, don’t hesitate to make a required reservation, because space is now very limited. $125 pp.

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NEWS FROM M’TUCCI’S

M’tucci’s @ Lava Rock Brewing Co.

M’tucci’s and Lava Rock Join Forces

M’tucci’s kitchen is now open at Lava Rock Brewing Co. Chef Fred Gallegos is heading a team of talent in the kitchen (making those great pizzas that you all love), and he has created a menu to complement the beers made by Ram Khalsa at the brewery. Click here to see the menu, a map of the location, and the hours.

The big event this weekend is the Car Show put on by the New Mexico Desert Kings. Last year there were more than 100 low-riders and exotic sports cars. Saturday, July 20 from 11:00 - 1:30. FREE!

We think you are going to love the food and beer pairing at Lava Rock. Come visit Lava Rock at 2220 Unser Blvd (about a mile north of I-40). Call (505) 836-1022 for details. Their website is: http://lavarockbrewpub.com/

Check out the site and follow them on Facebook: @LavaRockBC and Instagram: @Lavarockbc

M’tucci’s Sausage Pizza and Lava Rock Valles Lager

M’tucci’s Italian Café & Market

The new Café & Market continues to wow our guests, primarily because of the amazing pastries in our display case every day. Our new hours are 8:00am - 6:00pm. We carry the same great Italian imports, all of our artisan breads, and a wide variety of imported, domestic, and house made cheese and meat. There is an expanded selection of coffee and pastries. We’ll still have charcuterie boards to eat in or take out. Click here to see our new menu.

Just a few treats that have flown out the door in the past week:

M’tucci’s 6th Anniversary Week

Celebrate with us beginning Saturday with our special 7-Course menu paired with 6 Italian wines and an Italian beverage. Continue the celebration with a week-long 3-Course menu at both M’tucci’s Italian and at M’tucci’s Moderno. Reservations are not required for these dinners which are available from July 22-28. Cost is $30 per person for the 3 courses paired with three wines.

Here is the menu for that week:

First Course:

Olive Brined Shrimp, M’tucci’s Baguette, Olive Tapenade, Dressed Greens

Wine: Fantini Trebbiano

Second Course:

Porcini Ravioli, Mushroom Consommé, Marinated Zucchini, Truffle Pecorino or

Italian Style Sirloin, Colonnata Style Butter Tossed Salt Water Potatoes, Marinated Red Bell Peppers or

Seared Yellowfin Tuna, Potato-Chive Croquettes, Oyster Mushrooms, Salsa Verde

Wine: Sassoregale Sangiovese or Oliver Hill Shiraz or Caymus Conundrum

Third Course:

House Gelatos- Pistaccio and Apricot Gelato, Champagne Biscotti

Wine: Folinari Prosecco

$30 Per Person

No Substitutions

Tax & Gratuity Not Included

M’tucci’s Moderno

Weekend Specials

Pork Piccata $20: Lightly floured and seasoned Pork Loin pan fried topped with a light sauce of tomatoes, capers, feta, lemon and butter , served with Spaghettini and sautéed baby kale.

Frescobaldi Remole Super Tuscan, Italy: Chocolate and jam overtones, gentle palate with a smokey finish, medium tannic levels. $7/28

Pan Seared Baramundi $26: White and flaky yet meaty texture, buttery flavor.

Kiona Reisling, Washington, Bright floral notes along with apricot and honey aromas. $8/32

Hand Cut Steak of the Day: 24 oz T-Bone $33

Molly Dooker "The Scooter" Merlot, South Australia: Vibrant red Merlot with rich flavor and a soft touch of oak. $7/25

New Happy Hour Cocktail Menu

$3 Select Taps

$1 OFF all wines by the glass

$5 Aperol Spritz

$5 House Sauza Margarita

$6 House Infused Hollow Spirits Vodka Mule

$7 Tito's Martini

$7 Drink of the Week

New House Infused Hollow Spirits Vodka Mule

M’tucci’s Italian

Weekend Specials

The Braise

Sautéed Harris Ranch Beef, Roasted Summer Squash, Red Bell Pepper, Arugula, Five Cheese Tortelloni, Lemon Cream Sauce

Pan Seared Fish

Fresh Sea Scallops, Garlic Mashed Potatoes, Sautéed Arugula, Roasted Italian Artichokes, Caper-Lemon Beurre Blanc

Ravioli

Braised Harris Ranch Beef & Goat Cheese Stuffed Ravioli, Garlic Roasted Yukon Gold Potatoes, Hericot Verts, Wild Mushroom Cream Sauce

Cut of The Day

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

Weekend Brunch: 11:00 - 3:00

New menu for drinks and food. Click here.

Our new Mimosa tray: Prosecco with Orange, Grapefruit, and Blood Orange Juice and Lavendar Honeydew Peppercorn Shrub, plus fresh fruit garnish - Get Creative!

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ONGOING NEWS

M’TUCCI’S AROUND TOWN

Our market items can be purchased at a couple of locations. We deliver our fresh bread every Tuesday and Friday to Silver Street Market at 2nd and Silver. Choose from Sourdough, Fennel Rye, Wheat, Baguette, Ciabatta, Raisin Rosemary and Focaccia. Look for our pastries in some of the area’s best coffee shops soon.

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

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!

Chianina Dinner Weekend at M'tucci's Italian

It’s finally here! Chianina Beef, the Ultiimate Italian Beef Experience is only available in New Mexico at M’tucci’s Italian. If you have been to Tuscany and had bistecca alla fiorentina, then you know what we mean. If you haven’t, we would like to introduce you to this full-blooded Italian and, now, local beef.

The Chianina (pronounced kee-a-nee-na) breed is probably the oldest breed of cattle in the world, with evidence of them on Roman coins and as statues as early as 80 AD. They are certainly the largest breed, with bulls standing as tall as 6’ at the shoulders and tipping the scales at 3,000 + pounds (a large Angus is usually 2,000). These snowy-white cattle are noted for their enormous muscle mass and their meat is prized for its flavor and nutritional qualities (the meat is high in omega-3 fatty acids).

Executive Chef/Partner John Haas and Partner/General Manager Chris O’Sickey at M’tucci’s Italian discuss finer qualities of the Rib Eye before it is trimmed and portioned.

We at M’tucci’s strive to provide the most authentic Italian experience possible and there is nothing more authentically Italian than Chianina Beef.

Because the Chianina takes almost two years to mature (compared to Angus) and because of their relatively small numbers in the U.S., the cost of bringing the Chianina to the table is higher. However, we think the flavor is worth it. As you can see, the marbling on these Rib Eyes is unlike anything we have ever seen!

Fresh hand cut Chianina Rib Eye steak - only at M’tucci’s Italian.

Beginning tonight, we’ll offer the following specials with Chianina Beef:

Chianina Beef Carpaccio, Lemon Aioli, Capers, Shaved Parmesan, Fresh Arugula $10

12 oz. Hand-Cut Chianina Ribeye, Garlic Mashed Potatoes, Grilled Asparagus, Balsamic Reduction $75

Roasted Chianina Beef-Fresh Mozzarella Ravioli, Roasted Wild Mushrooms, Fennel, Sweet Onion, Grana Padana Brodo $25

Slow Braised House Cured Chianina Beef Brisket, Roasted Calabrian Pepper Rubbed Red Potatoes, Grilled Asparagus, Roasted Apple Mustard $31

The brisket is prepped before slow roasting.

8 oz. Chianina Italian Sirloin, Roasted Root Vegetables, Sautéed Spinach, Mojo Picon $27

We will take advance reservations for the Rib Eye. Call 505-503-7327 to reserve yours.

Chianina Arrives at M'tucci's

Chianina beef, probably the oldest cattle breed in the world and certainly the largest, is now at all three M’tucci’s locations.

“We are fortunate to be New Mexico’s sole provider of this amazing locally raised & pure blooded Italian Chianina Beef. All of the iconic meatballs we serve will now be made with this truly special product. You will also see numerous other Chianina products work their way into our restaurants in coming months. Having the opportunity to serve what’s widely considered “Italian Wagyu” was an obvious choice. We are committed to providing the most authentic Italian experience and products possible. We feel this is another giant step in that direction," said Executive Chef John Haas.

Meatballs al Forno at m’tucci’s Italian: 4 House made meatballs with roasted marinara, fresh mozzarella, market baguette and roasted garlic.

M’tucci’s Italian Market & Pizzeria Meatball appetizer: meatballs with tomato agridulce, sautéed spinach, feta, apple chutney and toasted bread.

Chianina beef is famous for it’s flavor and nutritional values, and is the largest and tallest breed in the world. Bulls often stand 6 feet tall at the shoulder and can weigh more than 4,000 pounds.. Originating in the Valdichiana in Central Italy, they are most prominent in Tuscany, Umbria and Lazio. Called vitellone (big veal) because of their rapid growth, the meat is lean like veal, but red like beef. The famous thick-cut (2”) porterhouse steaks in Tuscany, bistecca all fiorentina, only use Chianina beef.

When asked to describe how the flavor of the meatballs have changed since the Chianina has replaced the Wagyu, Chef Shawn Cronin from M’tucci’s Italian Market & Pizzeria said, “It has a much richer flavor - much richer.”

We hope you will come in soon and see for yourself.

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NEWS OF THE WEEK

We have just tapped a very special release ale at M’tuccis Italian and M’tucci’s Moderno, Upslope Brewing’s Sazerac Style Rye Ale and it is fantastic! In a world of interesting and creative craft beers, Upslope has created something very special. This ale pays homage to the classic New Orleans cocktail, featuring bold and delicate flavor in one glass. Upslope partnered with Leopold Bros. Distillery, aging the ale for nine months in Absinthe and Rye Whiskey barrels. Prominent notes of licorice and fennel fill your mouth on the front end, with sweet notes on the finish provided by orange blossom honey. This big, bold ale has an ABV of 10.8, so we limit the pour to 10 oz. Try one on your next visit!

M’TUCCI’S MONTHLY PHOTO CONTEST

We’ve got a few front runners for the April Photo Contest. Don’t forget to share your photos from M’tucci’s on your Facebook page or your Instagram feed and tag them #lovemtuccis. The best photo will be chosen from the three photos with the most likes on April 30. The winner will receive a $50 gift Certificate and have their photo featured on La Gazzetta di M’tucci’s. PHOTOGRAPHER’S TIP: Learn how to edit your photos on your phone, at least for exposure. We have had a few entries that could have been strong contenders, but they are simply too dark. Always edit your photos!

M’TUCCI’S ITALIAN PRIX FIXE WEDNESDAY

Partner/General Manager Chris said that our April menus are being created with the thought that the most popular items could become permanent items on the next menu. So, come on in and tell us what you think. The remaining menus for April and May 1 are just below:

                                                                     April Prix Fixe Menu

4/10/19

1st Course- Local Butter Leaf, Honey Orange Vinaigrette, Shaved Fennel 

2nd Course- Ibérico Chorizo, Carnaroli Rice, Saffron Dijon

3rd Course- Blueberry Crostata, Salted Caramel Gelato

4/17/19

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

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

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

4/24/19

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

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

3rd Course- Cantaloupe Black Pepper Granita, Sesame Brittle

5/1/19

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

2nd Course- Chicken Confit Piccata, Garlic Mashed Potatoes

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

M’TUCCI’S MODERNO PATIO

The days are getting warmer and the large door in the lounge is being opened on a regular basis. Come in and enjoy the warm afternoons and the sunsets on the Sandias. Happy Hour is all night in the bar on Mondays and Shrub drinks are half price on Tuesdays.

M’tucci’s YouTube Channel

You can now see videos demonstrating how some of our drinks are made and watch the process for some of our house made products, such as mozzarella. Click here and become a subscriber.

EASTER SUNDAY

Make reservations now for Easter Sunday at M’tucci’s Moderno and M’tucci’s Italian. We will have a few specials in addition to our regular weekend brunch menu. Watch this Blog for the specials.

ONLINE ORDERING AVAILABLE AT M’TUCCI’S ITALIAN

You can now place your take out order online from our website. Click here for the menu page and Click the red Online Order button. Call us as you are arriving, park in the Take-Out Parking Space by the front door and we’ll bring your order to you. Curbside service!! For now, this is only available at Italian.

COMING UP

April 11, 7:00pm: Melissa Rios Live at M’tucci’s Moderno

April 12, 8:30pm: Ad Lib Live at M’tucci’s Moderno

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

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LAST WEEK

Flight of the Four Seasons - Servers and Bartenders Stephanie and Liz created four Tea-Infused Cocktails and Chef Damian paired them with four courses that were a big hit at M’tucci’s Italian on Sunday, April 7. Stay tuned to this space for more special dinners and pairings. What kind of dinner would you like to see? Wine Dinner? Craft Beer Dinner?

Please subscribe below to receive an email when each new issue of La Gazzeta is published.

NEXT WEEK: Pasta

Ciao!

Craft & Time

We hear the word Craft a lot these days: Craft beer, craft brewing, craft cocktails. Craft is defined as “a skill or technique”.

At M’tucci’s, we take the word “craft” seriously, whether it concerns our food or our beverages. However, there is another very important element that must be paired with the word “craft” and that is “time.” Because good food and cocktails not only take skill to prepare, they require time to prepare properly. While the “Slow Food” movement doesn’t seem to be mentioned much anymore (perhaps because it’s become normal instead of different), we still embrace the concept and make it part of our daily routine.

We take a lot of pride in our house made products, including pasta, mozzarella and burrata. We are the only restaurant in New Mexico that is allowed to sell our house cured pork and beef to the public. We buy only Heritage Duroc pork for our pancetta, coppacola and bacon. Our pastrami is cured for three weeks before it is ready for slow roasting. The Duroc Pork Collar at the Market is braised for 14 hours.

Pancetta curing for two weeks at the Market & Pizzeria

A few years ago our managing partner in charge of our beverage program, Austin Leard, revived an old 17th century tradition of Shrubs. 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.

At M’tuccis, we have revived this lost method and built an amazing beverage program around it. Since 2014, we have experimented with many different combinations of fresh fruit, local herbs, and various vinegars. Needless to say, we have created many winning combinations. With more than 50 flavors in the last 3 years, we continue to push the envelope with many more to come. The process for making our Shrub flavors takes two weeks.

Since July 2017, M’tuccis restaurants will be bottling our four core flavors:  Strawberry Basil, Blueberry Raspberry, Pineapple Rosemary, and Blackberry. They are for sale at all our locations and are used in our carefully crafted cocktails. Two popular Shrubs are: Smoked Peach Shrub (Knob Creek Bourbon, Smoked Peach Shrub, Fresh Lemon Juice and Club Soda) and the Strawberry Basil Schrub (Effen Cucumber Vodka, Strawberry Basil Shrub, Fresh Lime Juice and Club Soda).

Shrubs for sale at Moderno and at the Market & Pizzeria

We encourage everyone at M’tucci’s to bring their creativity to work. One of our servers, Liz, and Chef Damian have created a special Four-Course dinner paired with four tea-infused cocktails. This event is called “Flight of the Four Seasons” and is scheduled for 4:00, Sunday April 7. Reservations are required and the event is $55 per person.

Flight of the Four Seasons Menu

Also, our new Spring cocktail menu is here and ready for you to discover new beverages. One of the additions are several new cocktails created by our servers and bartenders. Try the White Lavender by Taña or the Sophisticated Sunrise by Joe.

New Spring Cocktail Menu.

EVENTS COMING UP

M’TUCCI’S ITALIAN

April 7, 4:00 - Flight of the Four Seasons: Four-Course dinner paired with tea-infused cocktails at M’Tucci’s Italian. Space is limited, reservations required - $55 per person (service not included).

M’TUCCI’S MODERNO

March 28, 7:00 - Stanlie Kee live in our lounge

March 29, 8:30 - Lani Nash live in our lounge

M’TUCCI’S ITALIAN MARKET & PIZZERIA

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

ONGOING

Monthly Photo Contest

Post a photo from M’tucci’s on your Facebook page or on your Instagram feed and use the hashtag #lovemtuccis. On the last day of the month, we’ll pick the best photo from the three photos with the most engagements (likes, shares and comments) and the winner will receive a $50 M’tucci’s gift certificate. Each month’s winner will be entered in the annual contest for the Grand Prize (tbd). Photos are being posted now for the April contest which ends on the last day of that month.

Pastry Specials at M’tucci’s Italian Market & Pizzeria

Our pastry chefs, Kelly, Lauren and Moriah create fresh goodies daily. You can almost always find baguettes, ciabatta, sourdough and rye bread; Lemon Ricotta cookies, Dulce de Leche Pecan Sandies, and brioche donuts - HoneyMaple Bacon or Lemon Meringue topped with toasted Almonds. Specials might include cream puffs, savory empanadas, fruit tarts or Lemon Bars with Citrus Chocolate Mousse.

Lemon Bars with Citrus White Chocolate Mousse and Blueberries

Thanks for reading and spending some time with us. We look forward to having you as our guest at our three locations.

NEXT WEEK: More news, specials, and some Italian/M’tucci’s cooking techniques.

Welcome to M'tucci's News

Welcome to the first edition of La Gazetta di M’tucci’s, where you’ll see weekly news of life at M’tucci’s including promotions, specials, recipes, cooking techniques - basically all things M’tucci’s and Italian.

While we try to stay in touch with our Facebook, Instagram and Twitter accounts, we’ll have a new post here every Monday. We hope you check in with us weekly to read about what’s going on at M’tucci’s Italian and M’tucci’s Italian Market & Pizzeria in Albuquerque, and M’tucci’s Moderno in Rio Rancho.

The famous Brunello vineyards surrounding the town of Montalcino in Tuscany.

PROMOTIONS OLD & NEW

Loyalty Program

If you haven’t signed up for our loyalty program, you can do so by clicking on the link on the Home Page. You will receive 25 points with each visit and you may redeem your points for freebies. When you earn 2,000 points, we meet you at a location of your choice, drive you to one of the three M’tucci’s locations in the M’tucci’s bus and send you inside with a $300 gift certificate. Then we’ll return you to your location when you’re ready. The program only works with smart phones.

Service Industry Card

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.

Lunch Discount

Show the Home page of our website to your server (with the lunch discount text) and receive 10% off of your lunch check at all three locations.

Monthly Photo Contest

Post a photo from M’tucci’s on your Facebook page or on your Instagram feed and use the hashtag #lovemtuccis. On the last day of the month, we’ll pick the best photo from the three photos with the most engagements (likes, shares and comments) and the winner will receive a $50 M’tucci’s gift certificate. Each month’s winner will be entered in the annual contest for the Grand Prize (tbd). The April contest starts today and will end on the last day of that month.

Coming Up

April 7: Flight of Four Seasons @ M’tucci’s Italian

Conceived and designed by Liz (server at Italian) and Chef Damian Lucero, this event will be built around four tea-infused cocktails paired with a special dish for each cocktail. It begins at 4:00pm and reservations are required.

April 21: Easter Sunday Brunch

We’ll create a few specials in addition to our normal weekend brunch and lunch items. Reservations highly recommended.

Campo di Fiori in Rome.

About Me

I’m, Michael Lewis, the relatively new Marketing Coordinator for M’tucci’s Restaurants, the guy mostly responsible for the photography on the website and on Instagram and Facebook. I’ve been a professional photographer and journalist for more than 35 years, working for magazines and National Geographic. My wife, Jennifer, and I moved to Albuquerque last summer after living in Cozumel, Mexico for eight years.

I’ve had a lifelong love affair with restaurants in general and Italy in particular. It all started when I was a line cook in an Italian restaurant in Denver when I was in my 20s. Then I discovered the diversity of regional Italian cooking, which led to discovering the brilliant Marcella Hazan. If you have only one cookbook in your kitchen, it should be her “Essentials of Classic Italian Cooking”.

I have worked and visited all 50 states, and nearly 50 countries, but I have been to Italy 6 times. Some of my favorite spots are small towns, especially in the wine country of Tuscany and Umbria. I’ve been to Liguria and Venice in the north, Florence, Siena, Montalcino, Rome, Sorrento and the Amalfi Coast. I’m looking forward to visiting Basilicata, Puglia, Sardinia and Sicily.

At M’tucci’s our chefs draw their menu items from all regions of Italy, often staying true to the classic preparations, but using local or house-made ingredients when possible. Our style is more Trattoria than haute cuisine. Our mission is to make Italian comfort food with a creative touch.

Finally, we embrace La Dolce Vita (in Italian “The Sweet Life”) and look forward to having you as our guest. We strive daily to excel with our food, our creative cocktails and our commitment to service. Our best advertising for the past five years has been our guests, both from word of mouth and with reviews on Yelp, Google, TripAdvisor and Facebook. We appreciate it when you spread the word about us with a 5-Star Review. However, if it should happen that we don’t meet our high standards or your expectations, please tell us about it. In fact, we think you should voice your complaints to the manager of any restaurant that you visit, and that it’s simply good manners and common courtesy to never slam someone on social media.

We look forward to hearing your comments, menu suggestions, our blog post suggestions. See you soon! ML