Summer Cocktails at M'tucci's

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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.

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!

New at M'tucci's

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Several new menu items were introduced when M’tucci’s Bar Roma opened a little more than a week ago. Exciting new dishes have been added at our other locations, too. Let’s take a look at some of these newcomers.

‘Nduja is a spicy, spreadable pork sausage from the region of Calabria. It is loosely based on the French sausage andouille.

'Nduja is made using meat from the head (minus the jowls, which are used for guanciale) trimmings from various meat cuts, some clean skin, fatback, and roasted Calabrian chiles which give 'nduja its characteristic fiery taste. These are all minced together, then stuffed in large sausage casings and smoked, creating a soft large sausage, from where the spicy mixture later is scooped out as needed.

‘Nduja is used on the spicy Calabrian Charcuterie Board, in the Polpo di Roma and in the Mozzarella Fritti at M’tucci’s Bar Roma.

Artichokes are used at all of our restaurants in appetizers, as sides with pan-seared fish or in different pasta sauces. Synonymous with Roman cuisine, several varieties are available in Rome, but the carciofo romanesco, the violet globe artichoke, is only available from February through April. A popular preparation in Spring is carciofi alla matticella, where they are roasted over the pruned branches of grape vines, shown below.

At M’tucci’s Bar Roma, Chef Damien has created some interesting dishes using imported Italian artichokes. You can try them seared on the Roman Charcuterie Board, or in an Artichoke Bisque, in the Di Roma Salad, in the Artichoke & Leek appetizer, or simply roasted with a Garlic Aioli dipping sauce.

Cucina Povera (poor cooking) has a long tradition in Italy, particularly in the poorer regions in the South. Many meatless dishes were created at home when meat was too expensive. The technique called Sugo Finto (fake sauce) adds ingredients in steps so the finished sauce has rich layers of flavor. It’s a common technique in Tuscany and in the South, where the sauce begins with a soffritto (finely chopped onion, carrot & celery slow cooked in olive oil), then herbs, garlic, wine or tomato are added.

Chefs Shawn and Damien created several vegetarian dishes while at M’tucci’s Twenty-Five. The Black Truffle & Mushroom Ragu evolved into Pasta Tartufo at M’tucci’s Bar Roma using the sugo finto technique.

At M’tucci’s Moderno, Totten Inlet Mussels from the Puget Sound of Washington are steamed in a Saffron, Garlic Wine Sauce as an appetizer and appear in the new Frutti di Mare, which is a seafood extravaganza of Mussels, Shrimp, Clams and Scallops in a Spicy Tomato Sauce over our House Made Fettuccine.

At M’tucci’s Italian Chef Cory and Sous Chefs Alberto and Aaron create an interesting braised dish every weekend using beef, lamb or Sackett Farms Pork. Braising is another popular cooking method in Italy: less expensive cuts of meat browned, then slow cooked in a liquid.

Every week you’ll discover a new dish like Crispy Sackett Farms Pineapple Rubbed Pork Belly with Creamy Risotto with Roasted Red Bell Pepper, Scallions, Pineapple Shrub Fruit Garnish. This week’s Braised Special is Sackett Farms Pork Shank Braised in Red Wine/Porcini - Creamy Sweet Potato Polenta & Sautéed Green Beans.

Chef Omar at M’tucci’s Twenty-Five has something special for two lucky parties. Due to the rarity of Chianina Beef, especially the prime cuts like a Porterhouse, this special is not a daily menu item. The 32 oz. Porterhouse is grilled medium rare then sliced and served with your choice of three sides. Feast your eyes on this. Pretty sure it will feed four adults.

Chianina Porterhouse served with Creamy Polenta, Sautéed Spinach and Mashed Sweet Potatoes

There are only a few left and there is only one way to order this meal. You must send a text to Chef Omar, at least 24 hours in advance with your name, and the time of your reservation. What are you waiting for?

Taste of Nob Hill

As the newest members of the Nob Hill District, M’tucci’s Bar Roma will participate in the event held from Noon - 3:00 on Silver between Tulane and Amherst. We will feature Meatballs with marinara, Caprese Shooters and our famous Lemon Ricotta Cookies. Come out and experience the wide variety of what Nob Hill has to offer. Some of the other participants include: Chocolate Dude, Olo Dessert Studio, Soo Bak Seoul Bowl, Two Fools Tavern, Flying Star Cafe, Slice Parlor, Tractor Brewing Co., Ajiaco Colombian Bistro, Scalo, Lizard Tail Brewing, Little Bear Coffee Co., Cinnamon Sugar & Spice Café and Gather/3128 Social House. There will be live music as well. Entrance fee is $15 in advance or $20 at the gate, which gives you 15 tickets to redeem for food and drink. Get your tickets online by clicking here.

M’tucci’s is Hiring for all Positions

Please apply on Indeed or by sending a resume to: [email protected]

Complete a brief application online by clicking here.

M’tucci’s is taking part in a Job Fair at CNM on May 18, 2022, 1:00 pm to 4:00 pm Where: CNM Workforce Training Center 5600 Eagle Rock Ave NE, Albuquerque.

Weekend Specials

M’tucci’s Italian

Ravioli - Spinach Ricotta Filling, Pink Shrimp, Cockle Clams, Salmon, Grape Tomatoes, Fennel, Broccolini, Lemon Cream Sauce $27

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

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

Braise - Sackett Farms Pork Shank Braised in Red Wine/Porcini - Creamy Sweet Potato Polenta, Sautéed Green Beans $29

Weekend Cocktail

Aviation - Hendricks Gin, Maraschino Liqueur, Creme de Violette, Fresh Lime Juice


M’tucci’s Moderno

14 oz. Hand Cut Bone-In NY Strip - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $39

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

Crispy Chicken Risotto - Chicken Confit, Carrots, Celery, Mushrooms & Creamy Mushroom Risotto $21

Weekend Cocktail

Don Paloma - Don Julio Blanco Tequila, Intense Ginger, Honey Syrup, Fresh Lime Juice, Fever Tree Pink Grapefruit Juice


M’tucci’s Twenty-Five

14 oz. NY Strip - Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $33

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

Chicken Marsala - Grilled Chicken Breast, Garlic Mashed Potatoes, Grilled Broccolini & Marsala Sauce $24

32oz Chianina Porterhouse served with any three sides from our Contorni section of the menu, served family style, serves 2-4. $135

Weekend Cocktail

Blackberry Smash - Wild Turkey, Muddled Fresh Mint & Blackberries, Fresh Lemon Juice

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

Thursdays @ 6:30 & Fridays @ 7:00

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


MODERNO

5/13 Lani Nash

5/19 Alex Maryol

5/20 RJ Perez

5/26 Oscar Butler

5/27 Kirk Matthews



TWENTY-FIVE

5/19 Austin Van

5/26 Alex Maryol

Thanks for reading. See you next Friday. Ciao!

M'tucci's Special Dinners

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

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

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

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

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

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

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

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

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

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

Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

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


M’tucci’s Moderno

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

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

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

Weekend Cocktail

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


M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

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

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

Thursdays @ 6:30 & Fridays @ 7:00

M’tucci’s Italian has soft cello or violin dinner music every Thursday night.

3/18

Lani Nash @ Moderno

3/24

Eryn Bent @ 25

Melissa Rios @ Moderno

3/25

Kirk Matthews @ Moderno

3/31

John Martinez @ Moderno

Austin Van @ 25

Thanks for reading. See you next Friday. Ciao

Hanger Steak

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One of our favorite dishes at M’tucci’s, which has been on the menu since day #1, is the Harris Ranch Hanger Steak. The cut is rarely seen in supermarkets, so it’s not as well known in the U.S. as it is in Europe. In Italy, it’s known as lombatello. At a French bistro it’s on the menu as onglet and is usually the cut used for steak frites. In the U.S. it’s been called the “butcher steak” because butchers used to keep the tender and flavorful cut for themselves.

Located between the rib and the loin where it supports the diaphragm, it is a supporting muscle, rather than an active muscle. Because of this, hanger steaks are more tender than the other flat steaks, such as flank or skirt.

“When we first opened, I thought we would have a seasonal steak on the menu, a bistecca stagione,” said Company President John Haas, who was the original chef at M’tucci’s Italian. “We started with the Hanger Steak and it was very popular, and it has never left the menu.”

“Boutique meat processors have approached us about providing our meat and when we tell them how much hanger steak we need every week, they say ‘we can’t do that’. You don’t often see it at other restaurants, since it requires special trimming and it should be marinated and cooked carefully, usually medium rare. Anything much beyond medium and the cut starts to get tough. It will never leave our menu, because in today’s meat market, you can’t find a cut that is as consistently good and has such great value.”

Recently, I spoke with two guests who are regulars at M’tucci’s Moderno. While they were waiting for their hanger steak orders, they told me they order it every time they visit.

“In my previous career I worked in the Caribbean Basin and we used to visit Puerto Rico where we would always have dinner at The Palms. It’s very, very highly rated and it’s super expensive. A steak can be $300 there, but your Hanger Steak is comparable to the steak at The Palms,” said Claudia Clay, who was dining with her husband Keegan. She mentioned that they often visit a local well-known steak house and that, “while their steaks are good, your hanger steak supersedes all of their steaks.”

“The Hanger Steak is one of my go-to dishes because it’s an umami bomb! It’s a really beefy cut that really overdelivers,” said M’tucci’s Company Chef Shawn Cronin.

You’ll find the Hanger Steak as a lunch or dinner entree at all M’tucci’s, plus you can order it as an add-on to any salad. Also, it is available as an add-on to Pasta dalla Forma at M’tucci’s Italian.

ICYMI - Changes to M’tucci’s Social Media

Instagram

We now have one Instagram feed, called M’tucci’s Restaurants, which will feature company news and videos of our team and guests. There will not be posts for each location on Instagram. Follow us on Instagram: @mtuccis_restaurants

Facebook

There is a Facebook page for each M’tucci’s location. This is where you will find Live Music schedules, Weekend Specials and the occasional bit of news about our restaurants.

TikTok

Fun videos posted every week for the single account: mtuccis

YouTube

More than 80 videos showing cocktails, cooking demonstrations and the M’tucci’s on Monday segment that airs every other week on KRQE’s New Mexico Living program. Watch the videos and subscribe to the channel by clicking this link.

M’tucci’s Catering

M’tucci’s Catering will continue to have an Instagram feed: @mtuccis_catering and a Facebook page: MtuccisCatering

Coming Soon

M’tucci’s Bar Roma opening in Nob Hill in April (watch this space for the Opening Day).

Special April Dinners at M’tucci’s - Reservations Required - Details Coming Soon

April 5: La Cumbre Beer Dinner at M’tucci’s Twenty-Five

April 6: Hollow Spirits Cocktail Dinner at M’tucci’s Moderno

April 7: Sheehan Wine Dinner at M’tucci’s Italian

Weekend Specials

M’tucci’s Italian

Ravioli - Seafood Ricotta filling, Sautéed Pink Shrimp, Bay Scallops, Cockle Clams, Greens, Cherry Tomatoes, Lemon Cream Sauce topped with Bacon and Roasted Red Bell Pepper Bread Crumbs $27

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

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

Braise - Achiote Braised Sackett Farms Pork Wrapped in a Banana Leaf: Creamy Spring Pea Risotto, Sun-Dried Tomato, Carrot & Corn, Garnished with Micro Greens and Shaved Parmesan $27

Weekend Cocktail

Daiquiri Ruse: Don Q Grand Añejo Rum, Giffard Rhubarb Liqueur, Fresh Lime Juice, Cane Sugar


M’tucci’s Moderno

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

Pan Seared Rockfish - Roasted Artichoke, Sautéed Organic Arugula, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $23

Frutti di Mare: Clams, Baby Scallops, Pink Shrimp, Spicy Marinara, Fresh Fettuccine Pasta $27

Weekend Cocktail

Up to my Knees in Bees - Lockpick Gin, St. Germain, Fresh Lemon Juice, Honey Simple Syrup, Grapefruit Bitters, Torched Fresh Rosemary

Up to my knees in bees @ m’tucci’s moderno


M’tucci’s Twenty-Five

Salmon Picatta: Pan-Seared Salmon, Garlic Whipped Potatoes, Broccolini, Tomatoes, Scallions, Lobster Cream Sauce with a Feta Garnish $24

24 oz Porterhouse: Garlic Whipped Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $39

Pan-Seared White Bass: Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $32

Weekend Cocktail

American Pimm’s - Jameson’s Orange, Cocchi Americano, Pimm’s, Fresh Lemon Juice, Honey topped with Tiki Allspice Bitters.

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

Thursdays @ 6:30 & Fridays @ 7:00

M’tucci’s Italian has soft cello or violin dinner music every Thursday night.

3/11

Melissa Rios @ Moderno

3/17

Amy Faithe @ 25

Jason Seel @ Moderno

3/18

Lani Nash @ Moderno

3/24

Eryn Bent @ 25

Melissa Rios @ Moderno

3/25

Kirk Matthews @ Moderno

3/31

John Martinez @ Moderno

Austin Van @ 25

Thanks for reading. See you next Friday. Ciao

More New Menu Dishes

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

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

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

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

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

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

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

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

Changes Coming to M’tucci’s Social Media

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

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

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

Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

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


M’tucci’s Moderno

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

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

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

Weekend Cocktail

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


M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

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

Live Music for January, February & March at M’tucci’s Twenty-Five and M’tucci’s Moderno

Thursdays @ 6:30 & Fridays @ 7:00

M’tucci’s Italian has soft cello or violin dinner music every Thursday night.

2/25

Eryn Bent @ Moderno

3/3

RJ Perez @ 25

Kirk Matthews @ Moderno

3/4

Lani Nash @ Moderno

3/10

Lani Nash @ 25

Nathan Fox @ Moderno

3/11

Melissa Rios @ Moderno

3/17

Amy Faithe @ 25

Jason Seel @ Moderno

3/18

Lani Nash @ Moderno

3/24

Eryn Bent @ 25

Melissa Rios @ Moderno

3/25

Kirk Matthews @ Moderno

Thanks for reading. See you next Friday. Ciao