M'tucci's "Pastry Palace"

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On any given day of the week, Brianna Dennis, M’tucci’s Executive Pastry Chef, is the hardest working person in the company. That is especially true during the holidays. She and an assistant are responsible for all of the desserts and gelato for three restaurants and a very busy catering operation.

Brianna joined us when M’tucci’s Twenty-Five opened in February of 2020. Previously, she had been the Pastry Chef for Dunton Springs Resort, an exclusive resort near Telluride, CO and at the Hotel Andaluz. She was an instructor for the hospitality school at CNM (and is still a part-time faculty member) and was the Education Director at the New Mexico Restaurant Association before being lured back into the kitchen. We are lucky she said yes.

“The thing about Brianna that is known throughout this industry and throughout New Mexico is that she is insanely talented. Working next to her, you really get to see how much care she puts into every detail no matter how busy it is, no matter how crazy it is, or no matter how big a hill she has to climb. It doesn't matter the project, the budget or the style of service, she has three tricks up her sleeve to flawlessly execute it. I've seen her do desserts for a party that was $200 a head and I've seen her do desserts for a buffet line that was $10 a person and to her the level of care and attention to detail is exactly the same,” said Chef/Partner Shawn Cronin.

 

Tucked away in a room adjacent to the bar at M’tucci’s Twenty-Five, the Pastry Palace creates at least five different desserts, two to three flavors of gelato, a special dessert every Wednesday for Prix Fixe dinner at M’tucci’s Italian and, of course, special cookies, cakes and pies for the holidays.

Some of the favorites are found at all of the restaurants, such as the Tiramisu and the Lemon Ricotta Cookies. However, there are a few desserts unique to each place. One of those is the Lemon Chantilly Cake topped with Almond Brittle Dust and Fresh Blackberries at M’tucci’s Twenty-Five.

Brianna created new versions of holiday pies for Thanksgiving the past two years. If you haven’t tasted her Bourbon Pecan Pie with Chantilly Cream or the Spiced Pumpkin Pie with Pumpkin Seed Brittle, I feel sorry for you and you will have to wait until next November to try them. Right now, she is busy baking cookies for our Holiday Cookie Box (available until the New Year) which includes the wildly popular Lemon Ricotta Cookie, Vanilla Shortbread, Chocolate Crackle and Chocolate Chip.

The Holiday Cookie Box is available until January 1. Call to reserve one or pick one up on your next visit. 20 Cookies for $16!

Lemon Ricotta, Vanilla Shortbread, Chocolate Crackle & Chocolate Chip

Give a Gift and Receive a Gift. Available through December 31.

Available at all locations and on our website.

If you are having turkey and stuffing for Christmas Dinner, check out Cory’s stuffing recipe using M’tucci’s Artisanal Italian Sausage.

Weekend Specials

M’tucci’s Italian

Ravioli: House Made Ravioli filled with Sweet Potato & Ricotta: Roasted Poblanos, Prosciutto, Sun-Dried Tomatoes, Broccolini, topped with Dried Cranberries and Candied Pecans, Manchego Cream Sauce $27

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

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

Red Wine Braised Shredded Pork: over Butternut Squash, Puréed Spinach, Mushrooms in a Savory Sauce topped with Micro Greens $25

Weekend Cocktail

Tesorosso: M’tucci’s Reposado, Fresh Lime Juice, Cane Syrup, Tonic Bitters & M’tucci’s Montepulciano


M’tucci’s Moderno

24 oz T-Bone: Salt Water Potatoes, Grilled Asparagus, Salsa Verde $38

Pan-Seared Yellowtail: Garlic Mashed Potatoes, Sautéed Arugula, Roast Artichoke, Caper Lemon Butter Sauce, Prosciutto Powder $23

Calabrian Braised Volcano Sackett Farms Pork Shank: Preserved Vegetable Tomato Ragu, Roasted Garlic Mascarpone Polenta, Braised Escarole $27

Weekend Cocktail

Santa’s Little Helper: Absolut Vanila, Rumpleminz, Godiva Dark Chocolate, Half & Half


M’tucci’s Twenty-Five

Crispy Crab & Shrimp Cakes over a Corn & Potato Hash, Green Beans and Creamy Horseradish Sauce $19

Pan-Seared Striped Sea Bass: Garlic Whipped Potatoes, Grilled Escarole, Stem on Artichoke Hearts, Lemon Butter, Capers $32

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

Surf & Turf: 8 oz Filet + Wild Caught Shrimp, Grilled Broccolini, Whipped Sweet Potatoes, Amaro Butter Sauce $39

Weekend Cocktail

Naughty List Apple-tini: Copper Kings Spiced Apple Brandy, Cardamaro, Allspice Tiki Bitters, Apple Juice, House Made Caramel

Holiday Cocktail

Spiced Cranberry Mule: Tito’s Handmade Vodka, Cranberry Juice, Liquid Alchemist Spiced Apple Syrup, Gosling’s Ginger Beer, Fresh Lime Juice

Live Music for December & January at M’tucci’s Twenty-Five and M’tucci’s Moderno

Thursdays @ 6:30 & Fridays @ 7:30

December

12/24

RJ Perez @ Moderno

12/30

RJ Perez @ 25

?? @ Moderno

12/31

Jason Seel @ 25 7:30-10 plus DJ 10:30-12:30

Lani Nash @ Moderno 7:30-10 plus DJ 10:30-12:30

January

1/6

Cali Shaw @ 25

Jason Seel @ Moderno

1/7

Lani Nash @ Moderno

1/13

Kirk Matthews @ 25

Sloan Armitage @ Moderno

1/14

Eryn Bent @ Moderno

1/20

Amy Faithe @ 25

RJ Perez @ Moderno

1/21

Kirk Matthews @ Moderno

1/27

Lani Nash @ 25

Melissa Rios @ Moderno

1/28

Jason Seel @ Moderno

Thanks for reading. See you next Friday. Buon Natale!

M'tucci's Holiday Gift Guide, Pt 2

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Last week we offered some food and beverage suggestions for the holidays. Today we have some suggestions for books, both about Italy and about cooking. We also have some ideas for cooking tools and utensils.

We used two books for ideas and reference for our trip to Italy and Sicily this fall. The first is by well-known author Frances Mayes (Under the Tuscan Sun) published with National Geographic, “Always Italy”. The book covers the entire country with tips on some of the best bets for dining and sleeping. She does a good job of mentioning the wines of each region and the photos will certainly make you want to visit.

The second book “Eating My Way Through Italy” by Elizabeth Minchilli mentions a lot of small towns and the items for which they are known. I especially loved the sections on Puglia and Umbria. Several spots in Puglia, such as Bari are now on my list.

“Food of the Italian South” by Katie Parla is primarily a book of recipes, with some essays about the South and what makes it special. The sections on Soup and Pasta have particularly good recipes.

Kitchen Tools

Minister of Culture Howie Kaibel and Chef/Partner Shawn Cronin both suggested cast iron: a dutch oven or a pan. A dutch oven is perfect for slow-cooking stocks, soups and stews (Green Chile, of course). Try to find one with a lid that has dimples or ridges which helps hold the moisture while cooking. The Etsy site, Cast Iron Crusaders, sells refurbished and hard to find cast iron. You might find that cornbread pan with molds shaped like ears of corn that grandma used to use (mine did).

Shawn said: “I literally use my cast iron pan for everything. It’s nonstick, it distributes heat better and more consistently and you can put it in the oven. Between two cast iron pans and a comal, I do 90% of my home cooking.

“I also love air fryers. I don’t have a microwave, so I use it for reheating food quickly and keep it crispy (microwaves usually make food soggy or dry). You have leftover chicken? Throw those in the air fryer. Burrito? Air fryer!”

Some gas ranges produce too much heat, even while set on the lowest setting, cooking stews at too high of a simmer. A great device that allows for a slow simmer is a piece of cast iron called SimmerGreat. It raises your pot above the heat about 1.5”.

M’tucci’s Twenty-Five Manager Robin Dibble has a few suggestions:

“I’m noticing the ever-growing trend of charcuterie online. It seems to be more and more popular these days on Instagram and TikTok etc... and I think a good gift idea would be a charcuterie board with some cheeses, meats, crackers and spreads. I know I’m not spending $40 on a shiny piece of wood for myself, but getting one as a gift would be perfect.”

“If I had to chose one kitchen item that is relatively cheap and makes amazing things happen it would be a potato ricer. I have a hand held one that I use for all my mash and it’s a great tool.”

Chef/Partner Cory Gray suggested a Sous Vide stick, which will open up a new world of cooking. This method is used in our kitchens for slow, controlled cooking. Some of the highly rated sticks even come with an app with menus and the ability to control the cooking settings.

Holiday Specials & Hours

M'tucci's Holiday Cookie Box. Five each of Lemon Ricotta, Short Bread, Chocolate Chip and Chocolate Crackle. 20 Cookies for only $16. These will be available through the end of the year. Call now to reserve or pick one up the next time you visit.

Holiday Gift Cards Available until December 31.

The Albuquerque Journal is holding a drawing for Dinner for Two. You could win a dinner at M’tucci’s or at Marc Quiñones’ Mas Tapa y Vino at Hotel Andaluz. Click here to enter.

Holiday Hours

December 24 - All locations closing at 10:00pm

December 25 & January 1 - Closed

December 31 - Lani Nash at M’tucci’s Moderno and Jason Seel at M’tucci’s Twenty-Five starting at 7:30, ending with DJs spinning music until 12:30am. Come say goodbye to 2021 with us. Reservations strongly recommended.

Introducing M’tucci’s El Tesoro Reposado

M'tucci's El Tesoro Reposado has been aged for 9 months in American Oak barrels that were originally used for aging Bourbon. El Tesoro is made the traditional way by the same family since 1937 with highly prized Blue Weber Agave.

Beginning today, we are offering a special cocktail made with M'tucci's Tequila. You can sample the Tesorosso at all locations. A slightly herbal Margarita, uses our Tequila with Fresh Lime Juice, Cane Syrup, Tonic Bitters with a float of M’tucci’s Montepulciano. Served in a martini glass, it’s pretty yummy

Weekend Specials

M’tucci’s Italian

Ravioli: House Made Ravioli filled with Wagyu Beef & Ricotta: Mushrooms, Carrots, Broccolini tossed with a Beef Cream Sauce $27

16 oz. Herb Rubbed Hand Cut Ribeye: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $38

Pan-Seared Branzino: Creamy Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula, Lemon Caper Butter Sauce $31

Fennel Braised Sackett Farms Pork: Creamy Risotto, Roasted Butternut Squash, Sun-Dried Tomato, Caramelized Onion with a Mushroom Braising Sauce $32

Weekend Cocktail

Tesorossa: M’tucci’s Reposado, Fresh Lime Juice, Cane Syrup, Tonic Bitters & M’tucci’s Montepulciano


M’tucci’s Moderno

14 oz NY Strip: Salt Water Potatoes, Grilled Asparagus, Salsa Verde $34

Pan-Seared Rockfish: Garlic Mashed Potatoes, Sautéed Arugula, Roast Artichoke, Caper Lemon Butter Sauce, Prosciutto Powder $21

Seafood Cannelloni: Shrimp, lobster, crab ricotta filling, Rosa sauce, spicy marinara $27

Weekend Cocktail

Santa’s Little Helper: Absolut Vanila, Rumpleminz, Godiva Dark Chocolate, Half & Half


M’tucci’s Twenty-Five

Roasted Rock Hens: Sweet Potato Purée, Grilled Broccolini, Herbed Butter Brodo $18

Pan-Seared Wild Caught Bay Sea Scallops: Garlic Whipped Potatoes, Grilled Escarole, Stem on Artichoke Hearts, Lemon Butter, Capers $32

24 oz. Hand Cut Porterhouse: Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone marrow Butter $36

Weekend Cocktail

Spiced Orange Toddy: Jameson Orange, House Made 7 Spice Syrup, Fresh Orange & Lemon Juice

Holiday Cocktail

Spiced Cranberry Mule: Tito’s Handmade Vodka, Cranberry Juice, Liquid Alchemist Spiced Apple Syrup, Gosling’s Ginger Beer, Fresh Lime Juice

Live Music for December & January at M’tucci’s Twenty-Five and M’tucci’s Moderno

Thursdays @ 6:30 & Fridays @ 7:30

December

12/17

Jason Seel @ Moderno

12/23

Amy Faithe @ 25

Eryn Bent @ Moderno

12/24

RJ Perez @ Moderno

12/30

RJ Perez @ 25

?? @ Moderno

12/31

Jason Seel @ 25 7:30-10 plus DJ 10:30-12:30

Lani Nash @ Moderno 7:30-10 plus DJ 10:30-12:30

January

1/6

Cali Shaw @ 25

Jason Seel @ Moderno

1/7

Lani Nash @ Moderno

1/13

Kirk Matthews @ 25

Sloan Armitage @ Moderno

1/14

Eryn Bent @ Moderno

1/20

Amy Faithe @ 25

RJ Perez @ Moderno

1/21

Kirk Matthews @ Moderno

1/27

Lani Nash @ 25

Melissa Rios @ Moderno

1/28

Jason Seel @ Moderno

M’tucci’s Dolcetto from

California’s Russian River

Valley is back. Supplies

are limited, so order one

soon!

Thanks for reading. See you next Friday. Ciao!

M'tucci's Holiday Gift Guide

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Our 3rd Annual M’tucci’s Holiday Gift guide will offer a few suggestions for Food, Beverages, kitchen items and Italian products.

First, we want you to consider buying local and doing good by stopping by Nob Hill’s Shop & Stroll (Saturday, December 11, 2:00-6:00) at the future M’tucci’s Bar Roma location on Central & Wellesley. We are joining in with the Nob Hill community by featuring live music (RJ Perez), offering M’tucci’s snacks and warm beverages, and hosting several local Young Artisans who will sell their hand made crafts and art.

We are donating 10% of sales of all Holiday Gift Cards today through Sunday to Sophia's Foundation, which is a local foundation supporting families who have children on the autism spectrum.

One of our young entrepreneurs is Quincy Fleming, 13, who makes origami jewelry and tree decorations. She and her brothers started making origami cranes when she was seven. While in sixth grade she was selected as an exhibitor in UNM’s Young Artist Expo and won an Honorable Mention Award for her work. Her intricate earrings are made using Japanese paper and will be available with prices starting at only $15. She and her mother, Bernadette, said the Children’s Cancer Fund of NM has been an important organization to their family, so Quincy is donating 30% of all sales to the fund.

Come meet these talented artists, meet some of the M’tucci’s team, and support local this Saturday, December 11 from 2:00 - 6:00.

M’tucci’s Holiday Gift Guide

Beverages

Partner/General Manager Amanda Romero

Amanda Romero, M’tucci’s Moderno General Manager and the newest Partner with M’tucci’s (Congrats Amanda!!) has liquid gift suggestions:

“I have always loved Italian beverages. Italians have different beverages for all different times of the day and they always heighten the experience. My gift ideas are all different beverages I enjoyed on our trip to Italy in September.

Aperol: ($25 750ml)

I love having Aperol in my home. It is a bright orange apéritif. The brand describes the flavors as, “zesty orange with complex herbal scents harmonized with a touch of vanilla.” Traditionally, you would partner Aperol with a sparkling wine and splash of soda to make an Aperol Spritz. I think it goes great in a margarita or morning mimosa, too. This versatile liquor is a great addition to anyone's home bar!

Manhattans at home: Price depends on what products you purchase. Products I recommend total $75 but I am sure a liquor store employee could certainly recommend great brands to you at a higher or lower price point!

This gift is inspired by the Jerry Thomas Speakeasy in Rome. I love using their products for making Manhattans at home. They also just announced an at home bartending kit for Manhattans that tempts me to fly back to Italy so I can purchase one as a holiday gift. The idea of making drinks at home can be intimidating, but is much easier than most people think. For a Manhattan, all you need are three ingredients: sweet vermouth, rye whiskey and bitters. Traditionally a Manhattan is two parts rye whiskey, one part sweet vermouth and two dashes of bitters, but at home you are your own mixologist and creator! If you want it a little sweeter, add a bit more sweet vermouth. If you love whiskey, add a bit more Rye. You don't have a traditional cherry garnish? Try a sprig of rosemary from your garden or an orange twist. I am not sure if this type of home bartending is "Austin Leard Approved" but having these three items will create a variety of cocktails for every mood.

I think these three ingredients make an amazing Manhattan: Woodford Reserve Rye ($35 750ml), Grassotti Vermouth di Torino Rosso ($30 1L), and Angostura Bitters ($10 4oz).

**Side note: If you know anyone in Italy, the speakeasy Jerry Thomas has at home cocktail kits for sale this holiday and they will ship them anywhere in Italy. Any one of these sounds incredible! https://jerry-thomas-emporium.myshopify.com/ **

Amaro: Great Amari are priced between $25 and $55. Amari is the plural of amaro which means bitter in Italian.

I go crazy for Amaro. After a big meal, I always have one as my after dinner drink to help my stomach settle and it always makes me feel very Italian. There are many types of amari, but my favorite has always been Montenegro Amaro. ($40 750ml) It is very approachable for being a bitter liquor and is crafted from a secret blend of 40 botanicals. Traditionally enjoyed as a digestif, but again, the beauty of a home bar is that it can be very versatile. I love using Montenegro as a cocktail ingredient when I am in a particularly bitter forward mood. Happy Holidays!”

Food

There is a deli case in all M’tucci’s locations. Depending on the day, you’ll find our cured guanciale, imported Italian Speck, Prosciutto, Salami, M’tucci’s Mozzarella, imported Italian cheese, Shrubs and Shrub Jams.

If you are looking for additional items, you can now place retail orders with the same Italian importer that supplies many of our imported Italian products. Sogno Toscano has a wide variety of Italian products (they also have a cafe/restaurant in the West Village in NYC). Click the link to see their products.

Don’t miss next week’s La Gazzeta, where we will cover Italian travel and cook books, and some of the M’tucci’s family’s favorite kitchen tools.

Holiday Hours

December 24 - All locations closing at 10:00pm

December 25 & January 1 - Closed

December 31 - Music at M’tucci’s Moderno and M’tucci’s Twenty-Five, starting with live performances, ending with DJs spinning music until 12:30am. Come say goodbye to 2021 with us. Specials to announced soon. Reservations strongly recommended.

Weekend Specials

M’tucci’s Italian

Ravioli: House Made Ravioli filled with Sweet Potato Mascarpone with M’tucci’s Cotto Ham, Local Oyster Mushrooms, Rapini, Pappadew Peppers, Brown Butter Sage Sauce & Pecorino Roasted Pumpkin Seeds $25

2 - 6 oz. Herb Rubber Lamb Chops: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $34

Pan-Seared Rainbow Trout: Creamy Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula, Lemon Caper Butter Sauce $27

Braised 12 oz Wagyu Beef Short Rib: Gnocchi, Caramelized Onions, Mushrooms, Rainbow Carrots, Demi-Glaze $36

Weekend Cocktail

Aperitif Punch: Aperol, Orange Bitters, Cane Sugar, Fresh Lemon Juice & Egg Whites


M’tucci’s Moderno

14 oz NY Strip: Salt Water Potatoes, Grilled Asparagus, Salsa Verde $34

Pan-Seared Yellowtail: Garlic Mashed Potatoes, Sautéed Arugula, Roast Artichoke, Caper Lemon Butter Sauce, Prosciutto Powder $23

Frutti di Mare: Wild Shrimp, Baby Scallops, Clams, Mussels, Spicy Marinara with House Made Fettuccine $19

Weekend Cocktail

Señorita Claus: Deleon Tequila, Cranberry Ligueur, Cinnamon Syrup, Fresh Lime Juice


M’tucci’s Twenty-Five

Five - Cheese Tortelloni: Sweet Potato Purée, Braised Kale, Caramelized Onions Roasted Garlic, Pecorino Brodo, Parmesan $21

Pan-Seared Yellowtail: Garlic Whipped Potatoes, Grilled Escarole, Stem on Artichoke Hearts, Lemon Butter, Capers $27

8 oz. Beef Tenderloin: Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone marrow Butter $32

Weekend Cocktail

The Word: An updated Take on the Speakeasy Cocktail The Chrysanthemum: Orange Brandy, Chambray Style Vermouth, Hint of Absinthe

Holiday Cocktail

Spiced Cranberry Mule: Tito’s Handmade Vodka, Cranberry Juice, Liquid Alchemist Spiced Apple Syrup, Gosling’s Ginger Beer, Fresh Lime Juice

Good news for all of the

fans of M’tucci’s Single

Varietal Dolcetto from

California’s Russian River

Valley. We have some

back in stock at all

locations. Supplies are

limited, so order one

soon!

Live Music for December & January at M’tucci’s Twenty-Five and M’tucci’s Moderno

Thursdays @ 6:30 & Fridays @ 7:30

December

12/10

Lani Nash @ Moderno

12/16

Kirk Matthews @ 25

RJ Perez @ Moderno

12/17

Jason Seel @ Moderno

12/23

Amy Faithe @ 25

Eryn Bent @ Moderno

12/24

?? @ Moderno

12/30

RJ Perez @ 25

?? @ Moderno

12/31

Jason Seel @ 25 7:30-10 plus DJ 10:30-12:30

Lani Nash @ Moderno 7:30-10 plus DJ 10:30-12:30

January

1/6

Cali Shaw @ 25

Jason Seel @ Moderno

1/7

Lani Nash @ Moderno

1/13

Kirk Matthews @ 25

Sloan Armitage @ Moderno

1/14

Eryn Bent @ Moderno

1/20

Amy Faithe @ 25

RJ Perez @ Moderno

1/21

Kirk Matthews @ Moderno

1/27

Lani Nash @ 25

Melissa Rios @ Moderno

1/28

Jason Seel @ Moderno

Thanks for reading. See you next Friday. Ciao!

M'tucci's Provisions

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The first phase of converting the historic Jones Motor Company Building in Nob Hill was to provide a new and expanded space for M’tucci’s Provisions. After working in a small kitchen space (580 sf) that was formerly M’tucci’s Market & Pizzeria, the new space (1800 sf) will provide ample room for the production of M’tucci’s Breads, Pastas, Cured Meats, Cheeses, Jams and Shrubs.

The kitchen/bakery space at the old Market was only 580 square feet.

The new M’tucci’s Provisions was created from the former mechanic stalls in the building behind the main structure on Central. The former Kelly’s Brewpub had added walk in coolers for beer, which we will utilize. Otherwise the space needed a complete makeover. New ovens, mixers and other kitchen equipment was added to keep up with the demands of our restaurants and retail sales.

M’tucci’s Artisan Breads, which are made with natural leavening, are available at all restaurants and at most New Mexico Albertsons Markets. We make Sourdough, Whole Wheat, Ciabatta, Baguettes and Rye.

We make two soft cheeses in the new space, Burrata and Mozzarella, all available at M’tucci’s locations - both on menu items and for retail sale.

Using imported Italian semolina and an Italian-made machine with bronze-cut dies, we make nearly 1,000 pounds of pasta each week for our three restaurants. We partially air-dry them before cooking. Currently we make: Ravioli, Pappardelle, Spaghettini, Rigatoni and Campanelle.

A story in Thursday’s Albuquerque Business First had the following quotes about our new location:

“M'tucci's Restaurants is trying to replicate a night out in Rome in Nob Hill.

M'tucci's Bar Roma — the restaurant's fourth location — will bring an authentic Roman feel to the former Kelly's Brew Pub. Currently, construction is in its early stages as demolition just began. But come spring 2022, M'tucci's expects to have the ability to seat dozens at a new bar and hundreds in the restaurant."

Because of the property's landmark status, the exterior of the building will mostly stay the same aside from a new patio. The inside, however, will be a substantial change. The design will be "sharp, sleek and comfortable" compared to a rustic, industrial look that currently occupies the space. The M'tucci's partners spent about a week in Rome, trying to bring the feel of that city back to Albuquerque and incorporate it into the new restaurant. As an example, instead of a typical doorway, M'tucci's Bar Roma will have archways throughout.

M'tucci's will also build out a bar that will seat about 40 people. Throughout the restaurant, M'tucci's can serve 200-350 guests depending upon the season and access to the patio. In total, about 70-80 employees will work at M'tucci's Bar Roma. Haas expects hiring to ramp up at the beginning of the year.

Just to the south of the restaurant is M'tucci's Provisions, which is the new home of its production hub where all its meats, bread, cheeses and more will be made. Haas described the new production hub as a "chef's playground" with a larger space and new equipment. M'tucci's relocated the production hub from its Coors and Montaño location on the Westside.”

Stay tuned for M’tucci’s Bar Roma updates.

Give and Receive this Holiday Season

Available at all locations until December 31. Redeemable in 2022.

Weekend Specials

M’tucci’s Italian

Ravioli: House Made Ravioli filled with Chicken & Spinach, tossed with Pancetta, Mushrooms, Green Chile, Sun-Dried Tomatoes, Cilantro Cream Sauce, topped with Shaved Parmesan & Crispy Shallots $23

16 oz Hand Cut Ribeye: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $38

Pan-Seared Yellowtail: Creamy Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula, Lemon Caper Butter Sauce $27

Braised Pork Belly: Sweet Potato Purée, Local Oyster Mushrooms, Artichokes and Carrots, Red Wine Gastrique garnished with Pickled Onions $25

Weekend Cocktail

Violette Amethyst: Green Hat Gin, Creme di Violette, Coconut Cream Liqueur, Fresh Lime Juice


M’tucci’s Moderno

6 oz Black Angus Filet: Salt Water Potatoes, Grilled Asparagus, Salsa Verde $34

Pan-Seared Branzino: Garlic Mashed Potatoes, Sautéed Arugula, Roast Artichoke, Caper Lemon Butter Sauce, Prosciutto Powder $27

10 oz. Veal Strip: Garlic Mashed Potatoes, Braised Haricot Verts, Roasted Garlic Demi Glace $32

Weekend Cocktail

Señorita Claus: Deleon Tequila, Cranberry Ligueur, Cinnamon Syrup, Fresh Lime Juice



M’tucci’s Twenty-Five

Duck Risotto: Seared Duck Breast, Red Beet Mascarpone Risotto, Sautéed Spinach, Garnished with a Mint/Vanilla Oil. $21

Pan-Seared Barramundi: Garlic Whipped Potatoes, Grilled Escarole, Stem on Artichoke Hearts, Lemon Butter, Capers $27

16 oz. Hand Cut NY Strip: Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone marrow Butter $29

Weekend Cocktail

Spiced Brandy Manhattan: D.O.M. Benedictine Liqueur, Bittermans Elemakule Tiki Bitters

Holiday Cocktail

Spiced Cranberry Mule: Tito’s Handmade Vodka, Cranberry Juice, Liquid Alchemist Spiced Apple Syrup, Gosling’s Ginger Beer, Fresh Lime Juice

Live Music for December & January at M’tucci’s Twenty-Five and M’tucci’s Moderno

Thursdays @ 6:30 & Fridays @ 7:30

December

12/3

RJ Perez @ Moderno

12/9

Jason Seel @ 25

Cali Shaw @ Moderno

12/10

Lani Nash @ Moderno

12/16

Kirk Matthews @ 25

RJ Perez @ Moderno

12/17

Jason Seel @ Moderno

12/23

Amy Faithe @ 25

Eryn Bent @ Moderno

12/24

?? @ Moderno

12/30

RJ Perez @ 25

?? @ Moderno

12/31

Jason Seel @ 25 7:30-10 plus DJ 10:30-12:30

Lani Nash @ Moderno 7:30-10 plus DJ 10:30-12:30

January

1/6

Cali Shaw @ 25

Jason Seel @ Moderno

1/7

Lani Nash @ Moderno

1/13

Kirk Matthews @ 25

Sloan Armitage @ Moderno

1/14

Eryn Bent @ Moderno

1/20

Amy Faithe @ 25

RJ Perez @ Moderno

1/21

Kirk Matthews @ Moderno

1/27

Lani Nash @ 25

Melissa Rios @ Moderno

1/28

Jason Seel @ Moderno

Thanks for reading. See you next Friday. Ciao!

Sackett Farms to M'tucci's Tables

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During the summer of 2020, M’tucci’s President, John Haas, started searching for a family farm that could supply the pork to our three restaurants (soon to be four). After a couple of months of searching in New Mexico and in the Midwest, we didn’t find a farmer who had heritage breed pigs and who could supply a fixed number every month.

“An important part of the partnership was finding an independent farmer.  We wanted to be sure that we knew who we were supporting.  We know 100% of the money from the pork goes straight to his land and his pocket.  We also wanted to find someone who was interested in ensuring that we have heritage breed pork and who would be open to evolving it genetically.  It required learning about the feed, the farm, the whole process from start to finishing, including visiting the farm and creating a personal relationship with the farmer,” said Company President John Haas.

Eventually, the far reach of the internet and social media connected us to Sackett Farms.

John found Tom Sackett in Southwestern Iowa through a Facebook group of farmers who sell their products directly to consumers. After a few discussions, M’tucci’s chefs visited the farm in September of 2020. John then discovered a processing facility two hours away near Kansas City, MO run by an Italian-American family who welcomed the opportunity to do custom processing. M’tucci’s Sackett Farms pork started arriving in the restaurants at the end of 2020 and is now on the menu at our restaurants and is featured as weekend specials several times a month.

In a conversation last week during his first visit to New Mexico, Tom mentioned that the challenge of providing thirty pigs a month of relatively similar size is a good challenge and the result is a good partnership.

Tom & Kristi Sackett, Tom’s sister Julie and her husband Robert were in NM last week. They rode the Sandia Tramway, visited Old Town and Santa Fe, and toured the M’tucci’s kitchens. They also had several meals at M’tucci’s. We asked them how it feels to see your family name on a restaurant’s menus.

“A little humbling and a little scary,” Tom said.

More importantly, how is the pork?

“We’ve never had our pork cooked this way,” they exclaimed. “We’ve never had pork cheeks (guanciale), either. These chefs take our normal pork cuts and elevate them to a new level.”

After a dinner with Chef Damian’s special Porchetta, Tom Sackett said he could eat it every day! That was a unanimous agreement among those of us who had it last Saturday night - it was incredible.

That is your hint to not miss it the next time it is offered. You’re welcome!

M’tucci’s Black Friday Special

Once again, we are offering our Gift Card special beginning today until the end of the year. Look for us on the future M’tucci’s Bar Rome patio for the Nob Hill Shop & Stroll on December 11. We’ll have some M’tucci’s products and we will hope some local vendors, featuring 6 young entrepreneurs selling their products.

Weekend Specials

M’tucci’s Italian

Ravioli: House Made Ravioli filled with Lobster & Herbed Goat Cheese, tossed with Seared Bay Scallops, Roasted Butternut Squash, Caramelized Onion, Sun-Dried Tomato, Brown Butter Sage Sauce $25

16 oz Hand Cut NY Strip: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $33

Pan-Seared Rockfish: Creamy Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula, Lemon Caper Butter Sauce $23

Braised Napolean: Bolognese & Spicy Marinara with Sautéed Spinach and Creamy Polenta $21

Weekend Cocktail

Pair of Queens: St. George Spiced Pear Liqueur, Proclamation Irish Whisky, Cane Sugar, Fresh Lemon


M’tucci’s Moderno

6 oz Black Angus Filet: Salt Water Potatoes, Grilled Asparagus, Salsa Verde $34

Pan-Seared Swordfish: Garlic Mashed Potatoes, Sautéed Arugula, Roast Artichoke, Caper Lemon Butter Sauce, Prosciutto Powder $27

10 oz. Veal Strip: Garlic Mashed Potatoes, Braised Haricot Verts, Roasted Garlic Demi Glace $32

Weekend Cocktail

Infused Mule



M’tucci’s Twenty-Five

Black Truffle Mushroom Ragu, House Spaghettini, Fresh Herbs, Parmesan, Parsley $16

Pan-Seared Rockfish: Garlic Whipped Potatoes, Grilled Escarole, Stem on Artichoke Hearts, Lemon Butter, Capers $23

16 oz. Veal Porterhouse: Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone marrow Butter $37

Italian-Style Chicharrón: Sackett Farms Confit Pork, Re Chile Fennel Honey, Arugula, Lemon Oil $6

Weekend Cocktail

Genovian Pear Juggler: Nikle Gin, St. Germain Elderflower, Pear Purée, Tiki Allspice Bitters, Egg White, Agave & Fresh Lemon

Live Music for December & January at M’tucci’s Twenty-Five and M’tucci’s Moderno

Thursdays @ 6:30 & Fridays @ 7:30

11/26

Jason Seel @ Moderno

December

12/2

Lani Nash @ 25

Kirk Matthews @ Moderno

12/3

RJ Perez @ Moderno

12/9

Jason Seel @ 25

Cali Shaw @ Moderno

12/10

Lani Nash @ Moderno

12/16

Kirk Matthews @ 25

RJ Perez @ Moderno

12/17

Jason Seel @ Moderno

12/23

Amy Faithe @ 25

Eryn Bent @ Moderno

12/24

?? @ Moderno

12/30

RJ Perez @ 25

?? @ Moderno

12/31

Jason Seel @ 25 7:30-10 plus DJ 10:30-12:30

Lani Nash @ Moderno 7:30-10 plus DJ 10:30-12:30

January

1/6

Cali Shaw @ 25

Jason Seel @ Moderno

1/7

Lani Nash @ Moderno

1/13

Kirk Matthews @ 25

Sloan Armitage @ Moderno

1/14

Eryn Bent @ Moderno

1/20

Amy Faithe @ 25

RJ Perez @ Moderno

1/21

Kirk Matthews @ Moderno

1/27

Lani Nash @ 25

Melissa Rios @ Moderno

1/28

Jason Seel @ Moderno

Thanks for reading. See you next Friday. Ciao!

Visiting Tuscany & Sicily

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Editor’s Note: All M’tucci’s Locations Closed on Thanksgiving

While Tuscany and Sicily are part of the same country, they couldn’t be more different. Tuscany receives more rainfall and the hills are more lush and green. Sicily is also mountainous, but significantly drier and cacti grow throughout the island. The cuisine in Tuscany relies more on pork and beef, while the seafood in Sicily is predominant.

After saying goodbye in Rome to the M’tucci’s partners, I met family in Florence and then spent a few days in Montalcino and a few more days in Rome. We flew to Catania in Sicily and spent five days along the Southeastern Coast of the island.

Before arriving in Montalcino, we stopped for lunch at the architecturally modern Antinori Winery. The Antinoris have been making wine since 1385 and the business is now run by two Antinori sisters. M’tucci’s carries several Antinori wines, notably Guada al Tasso. Dining in their restaurant allowed us to sample several of their reds and enjoy a very good Tuscan lunch of charcuterie, pasta and Chianina beef.

Montalcino is one of my favorite Tuscan hill towns: with great wine and food. The small town is very walkable and features incredible views over the vineyards that produce one of Italy’s best (and priciest) red wines, Brunello di Montalcino. The village is the perfect place to eat, walk and do little else - or you have your pick of winery tours.

In Sicily, we visited the town of Noto, which had been destroyed in an earthquake in the late 1600s and rebuilt in the baroque style, certainly unusual compared to the sun-drench stuccoed houses of the island. The small, sleepy coastal town of Marzamemi is gaining popularity with summer visitors and the movie industry, but was quiet and charming on an October afternoon.

The 2,700 year-old town of Siracusa was the most important city in the Greek empire, allied with Sparta and Corinth. In the 5th Century B.C. it rivaled Athens in size and power. Walking the streets of Ortigia, the historic part of the city, is like walking through history and should be a stop during any visit to Sicily.

Throughout the island, there is one constant - amazingly fresh, expertly prepared seafood. Calamari, prawns, shrimp, anchovies, swordfish, tuna and mussels. Fried, grilled or served with pasta, we couldn’t get enough of it. Many of the dishes reminded me of the appetizers and seafood pastas at M’tucci’s. Almost as if they had hired a Sicilian consultant for the menu. I highly recommend a trip to Sicily for your next Italian vacation.

In the past, Alitalia was the most popular way to travel to Sicily. However, they are in bankruptcy and ceased operations in October. ITA Airways, Vueling and Whizz Air are three possibilities for traveling to Sicily. Renting a car on the mainland and taking a car ferry from Calabria to Messina is also another option. My recommendation is to visit during the spring or fall and avoid the crowds and heat of summer.

Today (Friday, 11/19) is the last day to order a Thanksgiving Pie. Pickup is available next week.

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

Apple with Toasted Oat 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 (online ordering is not available). Add a pint of Salted Caramel Gelato for $7.

M’tucci’s Italian Stuffing for Thanksgiving

Watch Cory demonstrate the recipe on M’tucci’s YouTube Channel.

Weekend Specials

M’tucci’s Italian

Ravioli: House Made Ravioli filled with Lobster & Herbed Goat Cheese, tossed with Butternut Squash, Sautéed Pink Shrimp, Sun-Dried Tomatoes & Rapini in a Lemon Cream Sauce topped with Fresh Arugula & Lemon Zest $25

16 oz Hand Cut NY Strip: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $33

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

Sackett Farm Pork Belly Braised in Red Wine, Porcini, Spinach, Sun-Dried Tomatoes over a Creamy Risotto $25

Weekend Cocktail

The Copperhead: Copper & Kings Apple Brandy, Berto Rosso Sweet Vermouth, Angostura Bitters, Lemon Twist


M’tucci’s Moderno

24 oz T-Bone: Salt Water Potatoes, Grilled Asparagus, Salsa Verde $38

Pan-Seared Barramundi: Garlic Mashed Potatoes, Sautéed Arugula, Roast Artichoke, Caper Lemon Butter Sauce, Prosciutto Powder $27

Sackett Farms Pork Belly: Creamy Carnaroli Risotto, Carrots, Celery, Mushrooms $21

Weekend Cocktail

The Yohoho: Pyrat Rum, Chai Simple Syrup, Grapefruit Bitters, Bruleed Orange Slice



M’tucci’s Twenty-Five

Herb Roasted Sackett Farms Pork Porchetta: Creamy Risotto, Braised Greens with a Gigante Bean Brodo, garnished with Lemon & Parmesan $26

Ruby Trout: Garlic Whipped Potatoes, Grilled Escarole, Stem on Artichoke Hearts, Lemon Butter, Capers $21

NY Strip: Garlic Whipped Potatoes, Grilled Brocollini, Smoked Blackberry Bone marrow Butter $27

Weekend Appetizer

Ciccioli di Miale: House Cured Sackett Farms Fried Guanciale, Red Chile Fennel, Honey, Arugula, Amalfi Lemon Oil & Shallots $6

Weekend Cocktail

Enjoy a great evening for a great cause.

Live Music for December & January at M’tucci’s Twenty-Five and M’tucci’s Moderno

Thursdays @ 6:30 & Fridays @ 7:30

11/19

Oscar Butler @ Moderno

11/26

Jason Seel @ Moderno

December

12/2

Lani Nash @ 25

Kirk Matthews @ Moderno

12/3

RJ Perez @ Moderno

12/9

Jason Seel @ 25

Cali Shaw @ Moderno

12/10

Lani Nash @ Moderno

12/16

Kirk Matthews @ 25

RJ Perez @ Moderno

12/17

Jason Seel @ Moderno

12/23

Amy Faithe @ 25

Eryn Bent @ Moderno

12/24

?? @ Moderno

12/30

RJ Perez @ 25

?? @ Moderno

12/31

Jason Seel @ 25 7:30-10 plus DJ 10:30-12:30

Lani Nash @ Moderno 7:30-10 plus DJ 10:30-12:30

January

1/6

Cali Shaw @ 25

Jason Seel @ Moderno

1/7

Lani Nash @ Moderno

1/13

Kirk Matthews @ 25

Sloan Armitage @ Moderno

1/14

Eryn Bent @ Moderno

1/20

Amy Faithe @ 25

RJ Perez @ Moderno

1/21

Kirk Matthews @ Moderno

1/27

Lani Nash @ 25

Melissa Rios @ Moderno

1/28

Jason Seel @ Moderno

Don’t miss next week’s La Gazzeta for news about Holiday Gift Cards, a fundraiser for the Sophia Fund and M’tucci’s participation in the Nob Hill Shop & Stroll.

Thanks for reading. See you next Friday. Ciao!

M'tucci's in Rome, Last Day

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Our last day of food and wine research for M’tucci’s Bar Roma included discussions with a few prominent bartenders and a pasta making class with one of Rome’s top chefs.

St. Peter’s Basilica, Vatican City

The pasta class with Veronica at The Pasta Factory covered the choice of flour, the technique for kneading the dough and the steps to using a pasta machine. The class made three different shapes: ravioli, pappardelle and tonarelli. Simple sauces accompanied the pastas for lunch. Photos and a video of the experience follow.

The last meal was an eight-course tasting menu at Retrobottega, where they pride themselves on sourcing wild foods and herbs. The meal was slightly unusual, creative and cutting-edge, with several memorable dishes among the eight courses. Notably the Sea Snails and the Bone Marrow.

The night ended appropriately at Jerry Thomas Project Speakeasy. While the team returned to New Mexico the next day, I stayed and visited Antinori Winery in Tuscany, Montalcino (the home of Brunello) and Sicily. Look for photos and travel tips in the coming weeks in this space.

M’tucci’s Thanksgiving Pies

Ordering is now through November 19. Pickup on November 23 or 24.

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

Apple with Toasted Oat 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 (online ordering is not available). Add a pint of Salted Caramel Gelato for $7.

Now available to be consumed in all M’tucci’s locations.

Weekend Specials

M’tucci’s Italian

Ravioli: Pesto Ricotta, Sauteed Pink Shrimp, House Pancetta, Roasted Red Bell Pepper, Asparagus, Carmelized Onion, Fresh Basil Cream Sauce $23

16 oz Hand Cut NY Strip: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $33

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

Braise: Sackett Farm Bone-in Pork Adobo, Creamy Risotto, Carrots, Red Onion, Corn, Spring Pease $25

Weekend Cocktail

Industry Handshake: Fernet Branca, Green Chartreuse, Fresh Lime, Cane Sugar


M’tucci’s Moderno

24 oz T-Bone: Salt Water Potatoes, Grilled Asparagus, Salsa Verde $38

Rockfish: Garlic Mashed Potatoes, Sautéed Arugula, Roast Artichoke, Caper Lemon Butter Sauce, Prosciutto Powder $21

Pork Shank: Grilled Polenta, Sauteed Spinach, Mirepoix Braised Sauce $28

Weekend Cocktail

The Yohoho: Pyrat Rum, Chai Simple Syrup, Grapefruit Bitters, Bruleed Orange Slice




M’tucci’s Twenty-Five

Veal Porterhouse: Garlic Whipped Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $35

Swordfish: Garlic Whipped Potatoes, Grilled Escarole, Seared Artichokes, Lemon Butter, Capers $27

Braised Pork Ragu: Carrots, Fresh Herbs, House Pappardelle, Prosciutto Crudo, Shaved Parmesan, Fresh Parsley $21

Weekend Cocktail

Le Marche Smash: Melletti Amaro Based Cocktail with Fresh Orange, Muddled Tarrragon, Dash Overproof Rye Whiskey

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

Thursdays @ 6:30 & Fridays @ 7:30


11/12

Reigna @ Moderno

11/18

Lani Nash @ Moderno

Kirk Matthews @ 25

11/19

Oscar Butler @ Moderno

11/26

Jason Seel @ Moderno

M’tucci’s on Monday - New Mexico Living

Partner Austin Leard was the guest on New Mexico Living on Monday. He talked about the new wines now offered at all M’tucci’s locations. You can watch the segment by clicking here.

Thanks for reading. See you next Friday. Ciao!

M'tucci's Sparkling Wine Arrives Monday!

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M’tucci’s Sparkling Wine, a collaboration with the award-winning New Mexico Winery, Gruet, arrives in all locations on Monday, November 8. Our bubbly is a joint effort between M’tucci’s President John Haas, Partner/Beverage Director Austin Leard and the winemakers at Gruet. Our blend is made with Chardonnay and Pinot Noir grapes and is predominantly Chardonnay.

Sparkling wine has existed since the Middle Ages, but during those times it was a mysterious mistake. In addition, the glass bottles were thinner (made in wood-fired ovens in France) and the rising carbonation levels would cause a bottle to explode. The chain reaction sometimes wiped out most of the winemaker’s cellared bottles. Winemakers did not embrace the accidental bubbles and called the results, “The Devi'l’s Wine”.

Two significant events insured the controlled fermentation of sparkling wine and the eventual popularity. In the 17th century, English bottle makers used coal-fired ovens and produced a bottle with thicker glass, which prevented most bottle explosions. Then, in 1662, an English scientist discovered that the sugar in the wine was leading to the carbonation and that by adding a bit of sugar any wine could become a sparkling wine.

Now, a small bit of sugar, called the tirage is added during the second fermentation and determines if the wine is a Brut (dry - hard in French) or Doux (sweet - soft in French).

Due to amount of sugar added in the dosage (during second fermentation), M’tucci’s Sparkling Wine is a little softer than a typical Brut.

We think it will pair nicely with a cheese plate, a dessert or simply by itself as an aperitif. All of the M’tucci’s Private Label Wines are $8 a glass and $32 for a bottle.

Tasting Notes: Gold in color with an intense and complex nose. The flavor is floral, crisp green apple with white stone fruit aromas. It finishes with balanced acidity.

M’tucci’s Twenty-Five now serving Brunch from 11:00 - 3:00 Saturday and Sunday

Weekend Specials

M’tucci’s Italian

Ravioli: Herb Ricotta, Local Oyster Mushrooms, Sun Dried Tomatoes, Caramelized Onions, Asparagus in a Butternut Sauce topped with Shaved Parmesan and Crispy Duck $23

16 oz Hand Cut NY Strip: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $33

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

Braise: Pomegranate Braised Lamb, Creamy Mashed Potatoes, Green Beans, Savory Braise Sauce topped with Fresh Pomegranate Arils & Mint $25

Weekend Cocktail

The Impressionist: Bombay Sapphire Gin, Creme de Violette, Cane Sugar, Fresh Lemon

M’tucci’s Moderno

24 oz T-Bone: Salt Water Potatoes, Grilled Asparagus, Salsa Verde $38

Pan-Seared Swordfish: Garlic Mashed Potatoes, Sautéed Arugula, Roast Artichoke, Caper Lemon Butter Sauce, Prosciutto Powder $26

Chicken Confit Risotto: Wild Mushrooms, Roasted Vegetables & Creamy Carnaroli Rice $19

Weekend Cocktail

Pumpkin Pie Martini: Vanilla Vodka, Cream, Whipped Cream & Graham Cracker Crust



M’tucci’s Twenty-Five

8 oz. Bavette (flank steak): Garlic Whipped Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $22

Pan-Seared Mahi Mahi: Garlic Whipped Potatoes, Grilled Escarole, Seared Artichokes, Lemon Butter, Capers $24

Herb Roasted 1/2 Chicken: Sweet Potato Purée, Grilled Broccolini served with a Chicken Brodo $21

Weekend Cocktail

Spiced Cranberry Mule: Tito’s Handmade Vodka, Cranberry Juice, Liquid Alchemist Spiced Apple Syrup, Gosling’s Ginger Beer, Fresh Lime Juice

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

Thursdays @ 6:30 & Fridays @ 7:30

11/5

Kirk Matthews @ Moderno

11/11

RJ Perez @ Moderno

Melissa Rios @ 25

11/12

Reigna @ Moderno

11/18

Lani Nash @ Moderno

Kirk Matthews @ 25

11/19

Oscar Butler @ Moderno

11/26

Jason Seel @ Moderno

M’tucci’s Catering

Private dining rooms and off-site catering dates are filling up for the holidays. Don’t procrastinate. Book now, by calling Taña at 505-350-0019.

Our Holiday Events will be as festive as this recent Halloween Party at Salt Yard East.

Holiday Giving

Does your company wish to do something unique for the holidays? We are always open to discussing how we can help. We worked with PNM this week, offering a Zoom cooking class to their employees. The fee for the class was donated to United Way and M’tucci’s provided the food and instruction for a three-course meal.

Chef/Partner Cory Gray showing how to make Potato Leek Soup.

In next week’s La Gazzeta: the final day in Rome, holiday pies and a special M’tucci’s Thanksgiving Sausage stuffing. Don’t miss it!

Thanks for reading. See you next Friday. Ciao!

M'tucci's in Rome, Day 4

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Our Air BnB looked over the Campo di Fiore, one of the oldest outdoor markets in Rome. The market is set up every morning around 6:30 and removed before sundown every day, allowing the restaurants to double their outdoor dining spaces. Vendors in the market sell kitchen tools, clothing, fresh produce and, of course, fresh flowers. It’s surrounded by restaurants and cafes, so it is a popular place for tourists and locals.

It was a great place for a base while visiting Rome: a short walking distance to good restaurants, 10 minutes from Piazza Navona, and 20 minutes walk from either the Vatican or the Coliseum.

Lunch was planned for a successful restaurant that was born in Rome, but now has additional locations in Japan, London, Portugal, New York and in several Italian cities. Obicá closed their Campo di Fiore location during the pandemic, but the original location near Piazza Navona is still going strong. They specialize in sourcing fresh mozzarella, burrata and cured meats from producers throughout Italy. They rely on great ingredients that are prepared simply, which is M’tucci’s philosophy. We highly recommend a meal here.

After a few of us did the Coliseum tour, we walked to a relatively new, hip bar with an Asian theme called, Drink Kong. Creative cocktails and Interesting food combinations, although the chips with ketchup are not recommended!

Hopping on the Lime and/or Bird scooters, we motored down the hill to our chosen restaurant only to find a sign on the door saying they were closed due a positive COVID test within the family. Remembering an interesting looking place that we walked by the day before, M’tucci’s Angels revved up our electric scooters and braved heavy traffic (and sidewalks) to arrive at our dinner spot. Even though DaRoma is close to the Trevi Fountain and the Spanish Steps, we snagged a table. One of the highlights was oysters from the Adriatic. Luckily, John’s favorite gelato place, 150 Giusti (flavors), just happened to be on our route back to Campo di Fiore.

Our last day in Rome was busy, with a pasta making class for John & Shawn and more cocktail research for Austin and Amanda. We’ll have stories from our last day in two weeks in La Gazzeta.

Weekend Specials

M’tucci’s Italian

Ravioli: Green Chile/Ricotta, Prosciutto, Shrimp, Spring Onions, Red Bell Pepper Pesto topped with Creamy Mozzarella and Pine Nuts $23

16 oz Hand Cut NY Strip: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $33

Pan-Seared Striped Bass: Creamy Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula, Lemon Caper Butter Sauce $29

Red Wine/Tomato Braised Beef: Mushrooms, Caramelized Onions, Red Bell Peppers, Broccolini over Creamy Polenta $25

Weekend Cocktail

Just for Halloween - The Gravedigger

The Gravedigger: Kahlúa, CB Brandy, Espresso, Vanilla, Heavy Cream, Garnished with Crumbled Chocolate Cookies and Candy Bones

M’tucci’s Moderno

14 oz NY Strip: Salt Water Potatoes, Grilled Asparagus, Salsa Verde $34

Pan-Seared Branzino: Garlic Mashed Potatoes, Sautéed Arugula, Roast Artichoke, Caper Lemon Butter Sauce, Prosciutto Powder $29

Braised M’tucci’s Artisanal Italian Sausage & Polenta: Creamy Mascarpone Polenta, Sautéed Spinach, Caralized Onion, Red Wine Marinara $20

Weekend Cocktail

Pumpkin Pie Martini: Vanilla Vodka, Cream, Whipped Cream & Graham Cracker Crust



M’tucci’s Twenty-Five

Hand Cut Bone-In 24 oz. NY Strip Steak: Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $35

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

Vitello e Polenta: Grilled Veal Tenderloin, Creamy Mascarpone Polenta, Braised Spinach with Roasted Red Peppers, Served with a Pancetta White Bean Demi

Weekend Cocktail

Spiced Cranberry Mule: Tito’s Handmade Vodka, Cranberry Juice, Liquid Alchemist Spiced Apple Syrup, Gosling’s Ginger Beer,Fresh Lime Juice

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

Thursdays @ 6:30 & Fridays @ 7:30

10/29

Cali Shaw @ Moderno

11/4

Amy Faithe @ 25

Jason Seel @ Moderno

11/5

Kirk Matthews @ Moderno

11/11

RJ Perez @ Moderno

Melissa Rios @ 25

11/12

Reigna @ Moderno

11/18

Lani Nash @ Moderno

Kirk Matthews @ 25

11/19

Oscar Butler @ Moderno

11/26

Jason Seel @ Moderno

NM Living - M’tucci’s on Monday

Chef Damian Lucero demonstrated a couple of easy Cicchetti recipes that you can do at home for your holiday party. Click here to see the segment, which airs every other Monday on KRQE at 9:00am.

Thanks for reading. See you next Friday. Ciao!

M'tucci's Montepulciano Arrives

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We’re pretty excited to share this incredible wine with you! When M’tucci’s Partners John Haas and Austin Leard visited California last summer to find a supplier for the next vintage of our wines, they found the “Mother Lode” in Gold Country. Amador County is where the famous 1849 California Gold Rush took place.

They knew they wanted to create a blend for a new Rosso (which arrived a week ago), but they also were determined to find a single varietal that would stand out and pair perfectly with our food.

“As a single varietal, the Montepulciano was far and above the best we sampled directly from the barrel during our visit to the winery. It’s very rich, well aged and features balanced tannins,” said Austin.

If you are a fan of Italian wines, don’t confuse the Montepulciano grape with the town of the same name. The hill town of Montepulciano is in Southern Tuscany and is known for Vino Nobile di Montepulciano, which is predominantly made with the Sangiovese grape. Some wine writers have suggested that the two grapes are related, but there is no scientific evidence to prove this. Ironically, the Montepulciano grape is not grown in the vineyards surrounding Montepulciano.

A shop in the town of Montepulciano, Italy

The Montepulciano grape is the second most widely planted grape in Italy after Sangiovese. Vineyards range from Emilia Romagna north of Tuscany to Puglia in the heel of Italy’s boot. The most popular examples are Montepulciano d’Abruzzo from the Abruzzo region in east-central Italy. The Italian wines made with this grape are known for low acidity and soft tannins. The same description applies to the Amador County grape.

The sun-baked hills of the Eastern Sierra Mountains features a micro-climate of warm days and cool nights, perfect for producing a wine with character and balance.

Compare it to the Rosso on your next visit. My wife and I had both with a Pepperoni & Green Chile Pizza at M’tucci’s Twenty-Five and we had a hard time picking a favorite. Both had a nice balance and interesting fruit flavors on their own, then became a bit richer when paired with the pizza.

Twinkie d’ Italia

It’s hard to improve on a classic, but Executive Pastry Chef Brianna Dennis found a way. Beginning today, the new and improved Twinkie d’ Italia is available at all locations.

New Brunch Menu at M’tucci’s Twenty-Five

Saturday & Sunday 11:00 - 3:00

Weekend Specials

M’tucci’s Italian

Ravioli: Three Mushroom/Ricotta (Portabella, Crimini & Porcini), Caramelized Onion, Sun Dried Tomatoes, Spinach, Herbed Balsamic Cream Sauce with Local Lions Mane Mushrooms $23

16 oz Hand Cut NY Strip: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $31

Pan-Seared Ruby Trout: Creamy Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula, Lemon Caper Butter Sauce $25

Sackett Farms Braised Pork Shank: Braised in Rosemary & White Wine over Creamy Polenta, Braised Carrots, Potatoes in a Tomatillo Sauce $25

Weekend Cocktail

M’tucci’s Bramble: Beefeater Gin, Mixed Berries, Peppermint Leaves, Gunpowder Tea Syrup, Fresh Lime Juice

M’tucci’s Moderno

6 oz Certified Black Angus Beef Tenderloin: Salt Water Potatoes, Grilled Asparagus, Salsa Verde $34

Pan-Seared Icelandic Cod: Garlic Mashed Potatoes, Sautéed Arugula, Roast Artichoke, Caper Lemon Butter Sauce, Prosciutto Powder $22

Shrimp Diavolo: Shrimp, Caramelized Onion, Capers, Green Chile, White Wine Marinara Sauce $19

Weekend Cocktail

Femminello: Duke Bourbon, Apple Liqueur, House Made Cinnamon Syrup and Fresh Lemon Juice


M’tucci’s Twenty-Five

Hand Cut 12 oz. NY Strip Steak: Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $29

Pan-Seared Icelandic Cod: Garlic Whipped Potatoes, Grilled Escarole, Seared Artichokes, Lemon Butter, Capers $22

Duck Risotto: Seared Duck Breast, Red Beet Mascarpone Risotto, Sautéed Spinach, Garnished with a Mint/Vanilla Oil $21

Weekend Cocktail

Port of Call: Bombay Sapphire Gin, Ruby Port, Blackberry Shrub Purée, Allspice Dram, Fresh Lemon Juice

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

Thursdays @ 6:30 & Fridays @ 7:30

10/22

Lani Nash @ Moderno

10/28

Melissa Rios @ Moderno

RJ Perez @ 25

10/29

Cali Shaw @ Moderno

Thanks for reading. See you next Friday. Ciao.

M'tucci's in Rome, Day 3

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Day three began with coffee at a Roman cafe institution, Sant’ Eustachio il Caffe near the Italian Senate building and Piazza Navona. Sant’ Eustachio has been roasting coffee beans with a wood-fired roaster since 1938. Unlike many of the large Italian coffee companies, Sant” Eustachio believes in medium roasts to preserve the flavor of the beans. Like many caff es throughout Italy, a cappuccino is less than 3€, especially if you drink it at the bar. Drinks are slightly higher when you sit at a table and order.

In addition to having a Covid vaccine to enter Italy, you must have a negative test 72 hours before arrival and departure, so the team went to a pharmacy for Antigen tests and then had a tour of the Coliseum scheduled. I was there to document the trip and to take iconic photos of Rome that would hang on the walls of M’tucci’s Bar Roma (scheduled to open in Nob Hill in late 2021 or early 2022).

One of Rome’s iconic structures is the Vittoriano, located on a major street that runs from the Vatican to the Coliseum. It was built to commemorate King Vittorio Emanuele II, who presided over the unification of Italy.

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Meeting John, Austin, Amanda & Shawn after their Coliseum visit, we picked up Lime scooters and headed into Trastavere, a neighborhood that is on the west side of the Tiber River. Our destination was the restaurant Trapizzino that created a distinctly Roman sandwich of the same name. Ten years ago Chef Stefano Callegari, stuffed fresh triangles of bread with different fillings and kept the prices low for a quick and easy lunch. We ordered trapazzini stuffed with tongue in green sauce, eggplant parmesan and chicken cacciatore. There just happened to be a Sicilian gelato shop next door. How convenient!

Afternoon research consisted of Amanda on the phone trying to make a reservation at Jerry Thomas, Rome’s most popular Speakeasy, and John deciding on a restaurant for dinner. Our walk to dinner took us through Trastevere, to the Testaccio neighborhood and Osteria degli Amici. The menu was filled with some of the usual Roman pasta dishes; Amatriciana, Cacio e Pepe & Carbonara, but it also had some interesting combinations that caught John’s attention.

The Fried Mozzarella roll was amazing, as was the Ravioli with Taleggio & Red Wine Sauce. John exclaimed that it was the best example of Roman cooking we had seen.

Amanda’s research and efforts were as successful as John’s and we had 10:30 reservations for the speakeasy Jerry Thomas Project. A small, intimate space (a private club, so smoking is allowed) with creative bartenders and a creative cocktail menu. We spent some time talking with one of the owners, who told us about some of the more innovative things they were doing with Italian spirits and products. Two of the more interesting are a Vermouth made from Barolo wine and a barrel aged Campari.

It was a day filled with great experiences and interesting takes on Roman cuisine and cocktails, which just might appear on the future M’tucci’s Bar Roma menu.

Weekend Specials

M’tucci’s Italian

Ravioli:Braised Ham & Ricotta/Goat Cheese with Sweet Potatoes, Turnip Greens, Brown Butter Sage Sauce & Shaved Parmesan $23

16 oz Hand Cut NY Strip: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $31

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

Sackett Farms Braised Pork Ribs: Creamy Polenta, Braised Carrots, Celery, Onion and Thyme with a White Wine Braising Sauce

Weekend Cocktail

Smoke Peach Shrub: Buffalo Trace Bourbon, Smoked Peach Shrub, Fresh Lemon Juice, Cane Syrup

M’tucci’s Moderno

6 oz Black Angus Beef Tenderloin: Salt Water Potatoes, Grilled Asparagus, Salsa Verde $34

Pan-Seared Mahi Mahi: Garlic Mashed Potatoes, Sautéed Arugula, Roast Artichoke, Caper Lemon Butter Sauce, Prosciutto Powder $28

Beef Tortellini: Cajun Beef Tips, Tomatoes, Green Onion in a Rosa Sauce $19

Weekend Cocktail

Fall is Here!: Nonino Aperitivo, Apfel, Apple Brandy, Cinnamon Simple Syrup


M’tucci’s Twenty-Five

Hand Cut 24 oz. T-Bone Steak: Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $34

Pan-Seared Skin on Ruby Trout: Garlic Whipped Potatoes, Grilled Escarole, Seared Artichokes, Lemon Butter, Capers $2

Atlantic Salmon Manicotti: with a Lobster Cream Sauce $21

Weekend Cocktail

Maple Black Walnut Old Fashioned - Whistle Pig Piggyback 6 Year Rye, 1792 Small Batch American Bourbon, Maple Syrup, Black Walnut Bitters & a spritz of Laphroaig 10-Year Islay Single Malt Scotch Whiskey

M’tucci’s 2019 Rosso is here!

The new M’tucci’s 2019 Rosso is here. A blend of Cabernet, Primitivo, Barbera & Syrah varietals from Amador County.

The new M’tucci’s 2019 Rosso is here. A blend of Cabernet, Primitivo, Barbera & Syrah varietals from Amador County.

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

Thursdays @ 6:30 & Fridays @ 7:30

10/15

RJ Perez @ Moderno

10/21

Kirk Matthews @ Moderno

Cali Shaw @ 25

10/22

Lani Nash @ Moderno

10/28

Melissa Rios @ Moderno

RJ Perez @ 25

10/29

Cali Shaw @ Moderno

M’tucci’s Catering

It’s been a busy couple of months with weddings, private parties and tent gatherings at the 2021 Albuquerque Balloon Fiesta. Planning a holiday party or a holiday wedding? We have private dining rooms available and can handle any off-site catering. We’ll even let you rent the entire restaurant for an event., like this September rehearsal dinner at M’tucci’s Twenty-Five followed by a garden wedding in the Rio Grande Valley.

Call Taña Martinez, Catering Manager (505) 350-0019

M’tucci’s on Monday - New Mexico Living - KRQE

Every other Monday, one of our talented team members appears on New Mexico Living to bring the latest news from M’tucci’s and sometimes a cooking demonstration. If you miss the 9:00am program, you can watch the most recent segment by clicking on this link.

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Thanks for reading. See you next week. Ciao!

The New M'tucci's Rosso Arrives!

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The wine program at M’tucci’s restaurants has elevated, and the harvest will fill a goblet near you beginning today. The new Rosso is here!

Company Chef John Haas and Manager/Partner Austin Leard have concluded their search for wines reflecting the quality and value of the company pedigree. The process of delivering these pours to your table included a partnership with a local winery, plenty of scientific blending, and the implementation of the fundamental principles of the M’tucci’s approach to sourcing.

“From the very beginning,” Haas reflects, “If I’ve wanted to do something, and I’m told I can’t, I’ll exhaust every option to get it done. I won’t stop. That’s how the company operates. I ask our people to challenge my thoughts and ideas, we confront those challenges, so that we’re prepared for whatever might get in the way.” 

We’ll start at the beginning. In 2019, the partners launched three private label wines, Dolcetto, Rosso and Bianco, wines with character that resembled old-world styles found in western Europe. The Bianco became a staple favorite, and the reception of the reds was so positive, demand quickly outpaced supply. Last year, the Napa Valley producer signaled a warning. 

“That’s when we started talking to other winemakers. Three, maybe four months, talking to people here and abroad, and we learned that the industry was really changing,” says Haas. “The European wines came with heavy tariffs, and California wildfires were driving up costs, it was super competitive.”

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So Haas and Leard returned to wine country, this time in June 2021, something Haas quaintly terms the “courting process”. They found their winemaker in Amador County, on the slopes of the Eastern Sierras in California. It was a producer who could reliably and consistently provide grapes, so the blending process began, an exacting, very scientific method, where slight variations in grape combinations created wildly varying profiles. In the end, the re-engineered Rosso is a blend of Cabernet, Primitivo, Barbera and Syrah. 

“People think this kind of work -- sampling and identifying the right wine for our restaurants -- must be easy. Fun, even. The process is exhausting,” Haas explains, “but there aren’t many decisions we make that impact 16,000 tables a year. It had to be exact.”

The Rosso is finished and bottled at an Albuquerque winery, proving how M’tucci’s will go to any length to deliver the best possible experience. 

“In this example,” Haas reflects, “we’ve actually simplified the process. We have a partner to work with indefinitely. Over time we’ll see the ‘19, ‘20, ‘21 vintages come our way, and our guests will taste those changes. I’m looking forward to it.”

The new M’tucci’s Rosso is in the restaurants now and the second red, a single varietal Montepulciano, arrives on Monday. The Montepulciano is lighter, fruitier and more playful than the Dolcetto. Read below for a more complete description of the Rosso.

But wait, there’s more. Coming at the end of next week is a brand new M’tucci’s Sparkling Wine, made in partnership with one of the finest wineries in the country. New Mexico’s own Gruet! Stay tuned for details.

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Weekend Specials

M’tucci’s Italian

Ravioli: Peppadew Pepper Goat Cheese Filling, Prosciutto, Shrimp, Sautéed Asparagus, Fennel in a Red Pepper Cream Sauce $23

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

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

Braised Ham: House Rigatoni, Spring Onion, Broccolini, Carrots, Corn with Whole Grain Mustard and Apple Cider Broth $23

Weekend Cocktail

Ruby Sour: Nikle Gin, Aperol, Sweet Vermouth, Fresh Lemon Juice, Rosemary Syrup & Egg White

M’tucci’s Moderno

6 oz Black Angus Filet: Salt Water Potatoes, Grilled Asparagus, Salsa Verde $34

Swordfish: Garlic Mashed Potatoes, Sautéed Arugula, Roast Artichoke, Caper Lemon Butter Sauce, Prosciutto Powder $28

Seafood Risotto: Baby Scallops, Clams, Baby Clams, Mussels, Diced Tomatoes, Saffron Sauced Risotto $25

Weekend Cocktail

Casa Cucumber Mojito - Cucumber Infused Casamigos Blanco Tequila, Fresh Lemon & Lime Juices, Cane Syrup and Club Soda


M’tucci’s Twenty-Five

Hand Cut 24 oz. Porterhouse: Garlic Whipped Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $35

Pan-Seared Dry Scallops: Roasted Garlic Mashed Potatoes, Grilled Escarole, Seared Artichokes, Lemon Butter, Capers $32

Two Seared Chicken Breasts - Whipped Garlic Mashed Potatoes, Roasted Carrots & Sugar Snap Peas with a Marsala Cream Sauce $20

M’tucci’s Famous 8 Layer Bolognese Lasagna $21

Weekend Cocktail

Marrone Bombetta - A classic Brown Derby cocktail with a little wink and nod to our Italian fascination. Beverage Manager Adam Stellmon brings in a taste of Texas with Balcones Pot Still, a splash of Capalletti with a pairing of Grapefruit juice and honey.

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

Thursdays @ 6:30 & Fridays @ 7:30

10/14

Oscar Butler @ Moderno

Amy Faithe @ 25

10/15

RJ Perez @ Moderno

10/21

Kirk Matthews @ Moderno

Cali Shaw @ 25

10/22

Lani Nash @ Moderno

10/28

Melissa Rios @ Moderno

RJ Perez @ 25

10/29

Cali Shaw @ Moderno

Street Scenes from Rome

Thanks for reading. See you next Friday. Ciao!

M'tucci's in Rome, Day 2

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After a good night’s rest, we were off for a full day which began with coffee at Roscioli Caffe at 9:00 and with a speakeasy at 1:30am. Food and drink research is not for those who lack stamina.

Austin experimented with one of the more unusual coffee offerings at Roscioli - think espresso meets pudding. John was amused and Austin stuck to cappuccino for the rest of the week.

Is it coffee or is it dessert?

Is it coffee or is it dessert?

A walk across the river Tiber took us past Castel Sant’ Angelo, a circular castle which was built in the 2nd Century. The line into the Vatican wasn’t particularly long and we all marveled at the size and grandeur of St. Peter’s Basilica.

One of the regular guests at M’tucci’s Moderno told Amanda we had to have lunch at a small family place 3 blocks east of the Vatican, so I suppose that was our real purpose for being in the neighborhood. Hostaria Dino e Toni just celebrated their 29th year in business, mostly with Dino running the front and Toni running the kitchen. All of the outside tables were full when we arrived, but we were told, “momentito”. Dino and another server appeared from inside with a folding table, five folding chairs, then five set ups and we were ready for lunch.

They were busy so it appeared that Dino is a little bit gruff at first, but he is all heart. There is a menu, but we let Dino bring out what his brother Toni was making special for that day. Aqua? Si, still. Antipasti? Si. Vino? Si, bianco e rosso. Pasta? Si. Fish or Meat? NO! It's too much. Don’t worry, there will be dessert.

The highlight of the dessert plate was the Caffe Granita (coffee-flavored crushed ice) with Panna Cotta on the bottom and whipped cream on top. The tiramisu was very good, too. Finish with a Malvasia from Sicily (Dino simply brought the bottle and five glasses) AND, if you have cleaned your plate (and you better) there will be Limoncello.

Early in the antipasto course, there was one piece of eggplant pizza on the plate (the third plate of antipasti) and as he hurried by our table he looked at the plate and said, "Finish!" before going to the next table.

They love good eaters. At Hostaria Dino e Toni, wasting good food is not how you get after dinner goodies brought to your table.

We walked off the large lunch, strolling through the Piazza del Popolo, down the Spanish steps and past the Trevi fountain. Then we opened up the Lime app on our phones, became daredevils and took the scooters back to our apartment through Rome’s busy traffic.

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Not a M’tucci’s employee!

Not a M’tucci’s employee!

That evening we went to a small place in Campo dei Fiore, chosen by John because he said, “the menu is not typical Roman dishes and, really, how many times do you need to eat Carbonara or Cacio e Pepe.” It was a statement, not a question.

Ditirambo claims to have authentic Italian cuisine, but it’s more related to Piedmont and definitely has a creative flare. We ate Beef Tartare with a soft egg, black truffles and shaved Piave Vecchio (the same cheese that M’tucci’s Italian uses for Pasta dalla Forma); Taglierini with Sausage Ragout, Beef Cheeks braised with Montepulciano wine and some of the best roasted potatoes we had in Rome.

After being turned away from Jerry Thomas Speakeasy on the first night, the team discovered a small basement Speakeasy in the same area. Argot was welcoming to us - even without a reservation - and after selling us memberships for a nominal fee, they enjoyed some cocktails. Still unsuccessful to snag a Jerry Thomas reservation on our second night, we returned to Argot and saluted the small intimate space and our good fortune.

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Don’t miss next week’s La Gazzeta to find out if we were able to visit the exclusive Jerry Thomas Project.

Weekend Specials

M’tucci’s Italian

Ravioli: Herbed Ricotta filled raviolis, sun dried tomatoes, fresh carrots, pink shrimp, spring onions, lemon-saffron cream sauce, sunflower seeds $23

24 oz Hand Cut Bone-in NY Strip: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $34

Pan-Seared Fish: Bronzino, creamy garlic mashed potatoes, grilled artichoke, sautéed arugula, lemon caper butter sauce $29

Braised Beef: Garlic mashed potatoes, caramelized onions, roasted red peppers, broccolini, savory brodo $25

Weekend Cocktail

Sangria Martini: Absolute Vodka, Fresh Lime, Cane Sugar, Anciano Crianza Tempranillo

M’tucci’s Moderno

14oz NY Strip: Salt water potatoes, grilled asparagus, salsa verde $32

Rockfish: Garlic mashed potatoes, sautéed arugula, roast artichoke, caper lemon butter sauce, prosciutto powder $21

Seafood Cannelloni: Shrimp, lobster, crab ricotta filling, Rosa sauce, spicy marinara $27

Weekend Cocktail

Flor de Otoño: Cucumber infused casamigos Blanco tequila, Anchor Reyes Chile Liqueur, lime, simple syrup, grapefruit bitters, salt, fresh orange wheel.


M’tucci’s Twenty-Five

14 oz. Ribeye: Garlic whipped potatoes, grilled broccolini, smoked blackberry bone marrow butter $34

7 oz. Amberjack: Roasted garlic mashed potatoes, grilled escarole, seared artichokes, lemon butter, capers $23

Weekend Cocktail

Pesca Amara: Absolute Peach Vodka and Cappalletti Apertivo combined with lemon juice and cane syrup, topped with Caposaldo Prosecco.

M’tucci’s on Monday - New Mexico Living on KRQE

If you missed the segment with Catering Manager Taña Martinez and Minister of Culture Howie Kaibel talking about Balloon Fiesta catering, you can Click Here to Watch.

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

Thursdays @ 6:30 & Fridays @ 7:30

10/1

Melissa Rios @ Moderno

10/7

Cali Shaw @ Moderno

Lani Nash @ 25

10/14

Oscar Butler @ Moderno

Amy Faithe @ 25

10/15

RJ Perez @ Moderno

10/21

Kirk Matthews @ Moderno

Cali Shaw @ 25

10/22

Lani Nash @ Moderno

10/28

Melissa Rios @ Moderno

RJ Perez @ 25

10/29

Cali Shaw @ Moderno

Thanks for reading. See you next Friday. Ciao!

M'tucci's in Roma, Day One

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We want your visit to the future M’tucci’s Bar Roma to be a slice of Rome. If you have been reading La Gazzeta for awhile or if you have traveled to several of Italy’s regions, you know that Italian food is a pretty broad term that really doesn’t describe the food of Italy, which is definitely regional. The menu in a Tuscan restaurant will probably not have the same items as a Roman restaurant. In order to bring Rome to you, we needed to experience Rome ourselves.

Five of us have spent the last five days doing just that. We walked and scootered the streets, visiting grand piazzas, monuments, ancient churches, osterias, restaurants, caffes, bakeries, gelato shops, and as the name M’tucci’s Bar Roma implies - bars and speakeasies.

During the next few weeks, La Gazzeta will bring you the images and experiences from our trip, which will help us make M’tucci’s Bar Roma a destination in Nob Hill.

The first day in Europe is always an exercise of acclimatization. After flying for 10 hours, we arrived in Campo dei Fiore at 9:00am (1:00am New Mexico time) with its bustling flower and vegetable market. Our goal was to walk, get a lot of fresh air and basically stay up as late as possible to reset our internal clocks.

We started at Roscioli caffe, one of three Roscioli food spots near Campo. Expertly roasted beans and fresh pastries keep this spot crowded throughout the day. Roscioli’s Salumaria is open for lunch and dinner and is nearly impossible to visit without a reservation - but we had one for 7:00pm.

We walked to Piazza Navona and wowed at the majestic fountains by Bernini and the former family palace of Pope Innocent X who reigned from 1644-65. The piazza was relatively empty compared to past visits.

Down a narrow street are several restaurants and it was time for brunch, since the Italian cornetto doesn’t keep one going for long. We found Mami Pizza, which makes slices with creative toppings - the cheese and escarole was fantastic. They also do a version of arancini called suppli, fried balls of rice with flavored ingredients.

Nearby, next to the Italian Senate and a few steps from the Pantheon is the Caffe Sant’ Eustachio. Anchoring this small piazza, they have been roasting beans in a wood-fired roaster since the 1930s. Always a crowd and always good cappucino and espresso.

After checking into our Air BnB at 3:00 to unpack and clean up, we made our way to small neighborhood bar for Prosecco and then to Roscioli Salumeria for dinner. It was good, but given the hype and popularity, we were expecting more. We tried to go to Rome’s first Speakeasy, Jerry Thomas Project, but you have to call ahead (and we called and called but couldn’t get an answer) to reserve a spot in the exclusive club which only seats 25. We were turned away.

We’ll be back with more of Rome in the next La Gazzeta.

Weekend Specials

M’tucci’s Italian

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

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

Jalepeño Goat Cheese Ricotta Ravioli: Roast chicken, marinated tomato, pickled jalepeño, roasted red bell peppers, spicy cream sauce $23

Braised Beef and Shrimp: Creamy polenta, mushroom, cherry tomato, scalliion, crispy shallot $23

M’tucci’s Moderno

14oz NY Strip: Salt water potatoes, grilled asparagus, salsa verde $32

Mahi Mahi: Garlic mashed potatoes, sautéed arugula, roast artichoke, caper lemon butter sauce, prosciutto powder $28

Jumbo Shrimp Pasta: Pink shrimp, yellow onion, celery, grape tomatoes, seafood sauce, fettuccine pasta $28

Weekend Cocktail


M’tucci’s Twenty-Five

Pork Chop allá parmigiana: Crispy breaded bone in pork chop, spicy marinara and melted mozzarella, served with a fettuccine cacio, topped with sautéed mushrooms and spinach $20

14 oz. Ribeye: Mashed potatoes, grilled broccolini $39

Mahi Mahi: Mashed potatoes, grilled escarole, artichokes, lemon butter, capers $28

Coconut Crust Sword Fish: potatoes green beans and spinach and an orange gastrique. Lunch special for today $15

Weekend Cocktail

Goodbye Summer: Nickel vodka, strawberry lemonade shrub, lemon juice, cranberry juice, simple syrup, topped with Sprite

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

Thursdays @ 6:30 & Fridays @ 7:30

9/24 Oscar Butler @ Moderno

9/30

RJ Perez @ Moderno

Kirk Matthews @ 25

10/1

Melissa Rios @ Moderno

10/7

Cali Shaw @ Moderno

Lani Nash @ 25

10/14

Oscar Butler @ Moderno

Amy Faithe @ 25

10/15

RJ Perez @ Moderno

10/21

Kirk Matthews @ Moderno

Cali Shaw @ 25

10/22

Lani Nash @ Moderno

10/28

Melissa Rios @ Moderno

RJ Perez @ 25

10/29

Cali Shaw @ Moderno

Thanks for reading. See you next Friday. Ciao!

M'tucci's Provisions

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The opening of M’tucci’s Twenty-Five in February 2020, introduced M’tucci’s food and culture to a large segment of Albuquerque that won’t cross the river for a restaurant meal. Totally understandable, however that means those same people likely never experienced our beloved Market and some of the food our staff created there.

Now we have mini-markets/deli counters at each location and our bakers and cooks at M’tucci’s Provisions are kept busy making bread, curing meat, pulling fresh cheese; making M’tucci’s Shrub Jam, Mostarda and Colonnata Butter every day.

Our breads, Shrubs and Artisanal Italian Sausage are available at area Albertsons Markets and a large selection of House Made items, plus imported cheese and cured meat are available at all M’tucci’s locations.

Chef/Partner Shawn Cronin appeared on KRQE’s New Mexico Living this past Monday on the segment we like to call M’tucci’s on Monday to talk about how to use some of these products.

Click here to watch his segment.

Our bakers are now making Pizza Dough, Sourdough, Whole Wheat, Rye, Baguettes, Ciabatta and Focaccia. All are always made with a natural sourdough starter as leavening. We never use commercial yeast.

The Family Charcuterie Board is the prefect way to sample many of the products produced by the team at Provisions. It’s a large board and could be dinner for two or an appetizer for four or six!

It’s loaded with Italian Prosciutto, Calabrese Salami, M’tucci’s Prosciutto Cotto, Tucumcari Smoked Gouda, Italian Baby Parmesan, House Colonatta Butter, House Made Mozzarella, Herb & Garlic Roasted Olives, Smoke Shrub Jam, Basil Marinated Tomatoes and M’tucci’s Bread.

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Weekend Specials

M’tucci’s Italian

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

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

Pesto & Ricotta Ravioli: Pink Patagonia Shrimp, Asparagus, Pancetta, Sun Dried Tomatoes, Pesto Cream Sauce $23

Braised Sackett Farms Pork Shank Osso Bucco: Creamy Roasted Garlic Polenta, Herbed Gremolata, Savory Au Jus $25

Weekend Cocktail

Negroni Week!

M’tucci’s Moderno

Smoked Herb Roasted Chicken (half) with Garlic Mashed Potatoes, Grilled Asparagus, Cranberry Gastrique $21

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

Pan Seared Barramundi: Garlic Mashed Potatoes, Sautéed Arugula, Marinated Artichoke Hearts, Lemon Butter, Capers, Prosciutto Powder $28

Weekend Cocktail

Negroni Week! Classic Negroni and a Rosita

M’tucci’s Twenty-Five

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

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

Gnocchi: Spicy Marinara, Roasted Zucchini, Yellow Squash & Red Onion with House Made Burrata $17

Weekend Cocktail

Negroni Week! Classic Negroni and an Old Pal

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

Thursdays @ 6:30 & Fridays @ 7:30

9/17 RJ Perez @ Moderno

9/23

Lani Nash @ Moderno

Melissa Rios @ 25

9/24

Oscar Butler @ Moderno

9/30

RJ Perez @ Moderno

Kirk Matthews @ 25

Thanks for reading. See you next Friday, Ciao!

M'tucci's & Italy

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Although it seems like years ago, it has only been two years since M’tucci’s decided that four of their chefs should go to Italy to eat, cook and soak up Italian culture. During a week in June 2019, Chefs John, Cory, Shawn and Damian ate with Italians, made bread with Italians, drank wine with Italians, and learned from Italians.

At L’Antico Mulino Pandolfo with Francisco, one of the top bakers in Tuscany.

At L’Antico Mulino Pandolfo with Francisco, one of the top bakers in Tuscany.

They brought home new ideas, a few new techniques, and in Shawn’s case, several bottles of Amaro.

Here are a few photos from that trip.

While planning the concept, menu and design for the fourth restaurant, M’tucci’s Bar Roma (which will open in Nob Hill late this year), the partners decided the only way to create the authentic experience of a Roman bar was to go visit bars in Rome. Five of us will make the trip in the next week. I will stay and visit some other spots in Tuscany and make a trip to Sicily. Look for photos and a report in the coming weeks. M’tucci’s - working hard to bring you the best of Italy!

Weekend Specials

M’tucci’s Italian

16 oz Hand Cut NY Strip: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $27

Pan-Seared Sand Dabs: Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula, Lemon Caper Sauce $21

Ricotta Green Chile Ravioli: Caramelized Onion, Heirloom Tomatoes, Shrimp, Portobello Mushroom, Roasted Red Pepper Cream Sauce $23

Braised Lamb: Rosemary & Thyme Braise with Garlic Mashed Potatoes, Three Zucchini Sauté $26

Weekend Cocktail

Zia Sunrise: Camarena Reposado, Amaro di Angostura, Agave, Grapefruit Juice & Lemon Juice

M’tucci’s Moderno

Roast Garlic Chicken Portobello with House Spaghettini, Sun-Dried Tomato, Spinach, Garlic, Aged mozzarella and Red Wine + Herb Demi Glacé $19

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

Pan Seared Icelandic Cod: Garlic Mashed Potatoes, Sautéed Arugula, Marinated Artichoke Hearts, Lemon Butter, Capers, Prosciutto Powder $22

Weekend Cocktail

Why Are You Angry in the Orchard?: Tanqueray Gin, Apfel Apple Liqueur, Elderflower Tonic & Lemon Juice

M’tucci’s Twenty-Five

12 oz. Hand Cut Ribeye: Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $37

Pan-Seared Swordfish: Grilled Escarole, Seared Artichokes, Garlic Whipped Potatoes, Lemon Caper Butter Sauce $27

5 Cheese Stuffed Eggplant Involtini served with Garlic Mushrooms, Kale and Roasted Tomatoes over House Marinara Sauce $19

Appetizer: Spice Rubbed and Cold Smoked Beef Carpaccio, Caper Olive Relish, Roasted Onion and Giner Aioli $6

Weekend Cocktail

Coconut Daiquiri: Bumbu Original Rum, Fresh Lime Sour, Coconut Milk, Toasted Coconut Rim

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

Thursdays @ 6:30 & Fridays @ 7:30

9/16

Kirk Matthews @ Moderno

Cali Shaw @ 25

9/17 RJ Perez @ Moderno

9/23

Lani Nash @ Moderno

Melissa Rios @ 25

9/24

Oscar Butler @ Moderno

9/30

RJ Perez @ Moderno

Kirk Matthews @ 25

M’tucci’s on Monday - KRQE

Another M’tucci’s on Monday will be live this coming Monday on KRQE’s New Mexico Living at 9:00am. Tune in to watch Chef/Partner Shawn Cronin discuss Charcuterie and some of the products being produced by M’tucci’s Provisions. If you missed Chef/Partner Cory Gray on the last program, you can see him demonstrating Pasta Dalla Forma by clicking on this link.

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M’tucci’s Catering

Salt Yard has recently changed their business model and will offer their space for events only. As part of their new business, M’tucci’s Catering will be one of their preferred vendors. There was a tasting and open house this past week when locals had the chance to see the space and taste some M’tucci’s Charcuterie and Cookies! Check out this space for your wedding reception and other events.

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Thanks for reading. See you next week. Ciao!

What's New at M'tucci's

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As we make the transition from summer to fall, new menu items are being added at all M’tucci’s locations. We are adding seasonal dishes, much like you would find in Italy.

The Charcuterie Bar is up and running at M’tucci’s Twenty-Five with new and wonderful dishes. Order from a selection of Cicchetti (small plates), Formaggi (cheese) or Salume. A favorite cicchetti is the Blackened Shrimp. You might be tempted to eat the shrimp first, resist that temptation and combine the shrimp with the shaved cucumber and carrots that have been marinated in a Vanilla Bourbon Vinaigrette and dip the combo in the Calabrian Pepper and Gorgonzola Aioli. Truly a unique taste experience!

The Sirman Anniversario Slicer from Italy is as finely tuned as a Ferrari and will shave thin slices of Prosciutto Parma or Calabrese Salami to order.

In the book “Treasures of the Italian Table” author Burton Anderson wrote: “Prosciutto di Parma, in delectable rose-petal-pink slices, proves that elegance in aged salume can be achieved on an epic scale. But local arbiters regard prosciutto as a sort of prodigal prince that ranks only second in status in Parma’s monarchy. To them, the king is culatello, from the fleshiest part of the pig’s posterior, the buttocks.

Culatello is produced by methods markedly diverse from those used to make prosciutto and is aged in a peculiar kind of environment, the foggy lowlands near the Po River in an area known as the Bassa Parmense. The “king of salume” is a creation of the fog and the damp, which reach unequaled intensity in the Bassa.”

This is a rare culinary treasure for lovers of Italian cured meats and you can sample it at M’tucci’s Twenty-Five.

Of course, you can enjoy a plate of our House Made Mozzarella (Formaggi are paired with Sourdough Pita & Citrus Olives), but don’t miss the intense flavors of the Paradisio, a 12-month aged Gouda.

At M’tucci’s Moderno you can choose from three Charcuterie Boards, one featuring Speck, which is smoked prosciutto from the northern region of Italy bordering Austria and Switzerland.

The Sackett Farms Pork Chop Ripieno was so popular when it was a Weekend Special last April, it is now a permanent menu item. The 10 oz. Chop from Heritage pigs is stuffed with Prosciutto, Sage & Mozzarella, and served with a Marsala Reduction, Creamy Polenta and Braised Haricot Vert.

The Chefs and Bartenders have been busy at M’tucci’s Italian with nearly ten new menu items and several new cocktails. There are two new pizzas: Southwest (Goat Cheese, Grilled Rapini, Spring Onion and New Mexico Red Chile Flakes) & Mediterranean (Spicy Bacon, Garlic Oil, Roasted Red Bell Peppers, Sun-Dried Tomatoes & Arugula). New pasta dishes include Pasta Prosciutto “Ham & Peas” with M’tucci’s Italian Ham, Fresh Peas, Asparagus, Spring Onions and Gorgonzola Thyme Cream Sauce tossed with M’tucci’s Campanelle Pasta. You’ll love the Sackett Farms Pork & Ricotta Ravioli with Crispy Pork Belly, Sautéed Artichokes, Sun-Dried Tomato in a Fennel Cream Sauce.

Pasta Dalla Forma (meaning from the cheese, Formaggio) is now available every night of the week. An incredible dinner for two prepared at your table in a wheel of aged Piave Cheese. The plate of cheesy goodness can be topped with a Mushroom Duxelle or a Red Pepper/Sun-Dried Tomato Relish. You can also add a protein such as Grilled Hanger Steak or Sautéed Pink Shrimp. Chef Cory and Minister of Culture Howie were on KRQE’s New Mexico Living this past Monday for the regular M’tucci’s on Monday segment. Click here to watch the cooking demonstration of Pasta Dalla Forma.

M’tucci’s Executive Pastry Chef Brianna Dennis creates desserts for all M’tucci’s locations. She makes new and creative Gelato and Sorbetto flavors weekly, such as Mint Stracciatella Gelato or Blood Orange Sorbetto. Every Wednesday there is a 3-Course menu paired with wine at M’tucci’s Italian. The dessert this past week was Cheesecake Brownie with a Mixed Berry Compote and Caramelized Rice Krispies. Of course, she is responsible for the incredible Tiramisu available at all three M’tucci’s locations.

Weekend Specials

M’tucci’s Italian

24 oz Hand Cut NY Strip: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $34

Pan-Seared Barramundi: Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula, Lemon Caper Sauce $27

Green Chile Ravioli: Red Onion, Cherry Tomatoes, Red Chile, Braised Pork, Cilantro Cream Sauce with Red Tequila Crema $23

Braised Roasted Pork Shank Marsala: Broccoli Rabe, Herbed Potatoes $23

Weekend Cocktail

De La Rosa: Dahlia Cristalino Tequila, Creme of Coconut, Vanilla Simple Syrup & Fresh Lime Juice

M’tucci’s Moderno

Braised Sausage Polenta: M’tucci’s Italian Sausage Creamy Mascarpone Polenta, Sautéed Spinach, Caramelized Onion, Marinara Sauce $21

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

Pan Seared Rockfish: Garlic Mashed Potatoes, Sautéed Arugula, Marinated Artichoke Hearts, Lemon Butter, Capers, Prosciutto Powder $21

Weekend Cocktail

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

M’tucci’s Twenty-Five

14 oz. NY Strip: Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $27

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

Chicken Griglia: Grilled Chicken Breast, Sautéed Spinach, Roasted Red Pepper and Sweet Potato Hash with Lemon and Olive Brodo $21

Sorbet: Berry Guava

Gelato: Mango

Pints of Gelato (only): Irish Car Bomb

Weekend Cocktail

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

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

Thursdays @ 7:00 & Fridays @ 8:00

9/3

Kirk Matthews @ Moderno

9/9

Cali Shaw @ Moderno

Eryn Bent @ 25

9/10 Lani Nash @ Moderno

9/16

Kirk Matthews @ Moderno

Cali Shaw @ 25

9/17 RJ Perez @ Moderno

9/23

Lani Nash @ Moderno

Melissa Rios @ 25

9/24

Oscar Butler @ Moderno

9/30

RJ Perez @ Moderno

Kirk Matthews @ 25

Thanks for reading. See you next Friday. Ciao!

Italian Amaro

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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!

M'tucci's Small Plates

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In Italy, small plates are called Cicchetti, and are a tradition in Venice. Essentially, they are Italy’s version of Spain’s tapas. The tradition of walking the historic streets of Venice or Barcelona are the same, stop in a small place for a small glass of wine, for a few small plates, then move on to the next spot. In Albuquerque you can come to any M’tucci’s location and enjoy a large selection of Cicchetti to go with your afternoon beverage.

M’tucci’s on Monday is a new segment on KRQE’s NM Living and will air every other Monday between 9:00 & 10:00am. You can watch the first segment, shown below, where Howie Kaibel, M’tucci’s Minister of Culture talks about Ciccheti.

You can watch Howie by Clicking on this Link. Tune in on August 30th to watch Chef/Partner Cory Gray do a cooking demonstration of Pasta dalla Forma. If you miss it, we’ll provide the link in this space on the following Friday.

Weekend Specials

M’tucci’s Italian

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

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

Prosciutto Goat Ricotta Ravioli: Spring Peas, Asparagus, Brown Butter Sage Sauce, Shaved Parmesan, Arugula, Lemon Oil $23

Apple Cider Braised Pork Cheeks: Creamy Polenta, Sautéed Mushrooms, Crispy Pancetta, Gremolada $21

Weekend Cocktail

Antigal Bay: Bumbu Rum, Vanilla Simple Syrup, Fresh Lime Juice, Pineapple, Malbec Float

M’tucci’s Moderno

Shrimp Goat Cheese Pasta: Pink Shrimp, Sweet & Spicy Peppers, Goat Cheeses Sauce & House Made Fettuccine $19

14 oz. NY Strip: Crispy Saltwater Potatoes, Grilled Asparagus, Salsa Verde $33

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

Weekend Cocktail

Jackfruit Mule

M’tucci’s Twenty-Five

14 oz. Chianinna Prime New York Strip: Grilled Broccolini, Roasted Garlic Mashed Potatoes, Smoked Blackberry Bone Marrow Butter $39

Pan-Seared King Clip Cod: Seared Artichoke Hearts, Grilled Escarole, Garlic Whipped Potatoes, Lemon Caper Butter Sauce $27

Fennel Braised Sackett Farms Pork Belly: Fennel and Porcini Mushroom Risotto, Orange & Fennel Frawn Gastrique $23

Weekend Cocktail

Hemingway Daiquiri: Diplomatico Planas Rum, Lazzarino Maraschino liqueur, Fresh Grapefruit and Lime Juice, Simple Syrup

M’tucci’s Old World Artisanal Sausage

Chef Cory has created the perfect weekend meal for you using our Italian Sausage, which is sourced from a single family farm. Available at Albertsons Markets in Taos, Santa Fe and Albuquerque - as well as all M’tucci’s.

Thanks for reading. See you next Friday. Ciao!

Amador County Wines

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In the same decade that the first modern California wine was made in Napa Valley, more than 100 wineries were opening in the Gold Rush country to serve the miners working the hills in the 1850s. Amador County was the home to most of the Gold Country vineyards. Warm days, cool nights and the volcanic soils were perfect for growing grapes. Of course, the industry crashed during the 1920s due to prohibition and it wasn’t revived until the 1960s. Californians discovered the big flavors of Amador County wines, many of them Zinfandel, and the area was firmly established on the state’s wine map.

Amador County photo by Jennifer Pechette

Amador County photo by Jennifer Pechette

Located in the foothills of the Eastern Sierra Nevada mountains, Amador County is about 100 miles east of San Francisco and 40 miles east of Sacramento. With more than 3,700 acres of grapes, most of the 40 wineries are located in the Shenandoah Valley in the northern part of the county. . The grapes are planted on oak-covered hillsides at elevations ranging from 1,200 to 2,000 feet.

Amador boasts one of the highest percentages of organically farmed vineyards of any wine region in California and, probably as a result of dry-farming, has been little affected by phylloxera.

Amador’s production of intensely flavored red wines also reflects its high percentage of old vines: roughly 600 acres are 65 years or older, including several vineyards dating to the 19th century. These deeply rooted, head-trained vines, found in vineyards such as Deaver, Esola, Fox, Ferrero, Grandpere and Lubenko, yield tiny crops of small-berried grapes, which produce the heady zinfandels for which Amador is renowned.

Photo by Jennifer Pechette

Photo by Jennifer Pechette

Amador County once was identified almost exclusively with zinfandel. During the past 20 years, Amador vintners have begun producing a diverse array of varieties, especially those of Italian and southern French origin. The region’s wineries also vinify superb examples of barbera, sangiovese, sauvignon blanc, and syrah; limited bottlings of pinot grigio, verdelho, viognier, roussanne, marsanne, grenache, mourvedre, petite sirah, aglianico and tempranillo; lovely rosés made from a wide variety of grapes; exceptional dessert wines made from muscat grapes; and port-style wines made from zinfandel and traditional Portuguese varieties.

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Why are we introducing you to Amador County wines? The next versions of M’tucci’s Private label wines will come from Amador County. Look for a blend and a single grape varietal to arrive in our restaurants around the first of October. We’ll share more details just before they arrive.

Weekend Specials

M’tucci’s Italian

12 oz Hand Cut Ribeye: Crispy Salt Water Potatoes, Grilled Broccolini, Balsamic Reduction $32

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

Prosciutto Goat Cheese Ravioli: Mushrooms, Artichokes, Green Beans, Roasted Red Pepper Vodka Sauce topped with Shaved Parmesan and Fresh Basil $23

Braised Beef with Horseradish Garlic Mashed Carrots, Potato, Butternut Squash & Beef Au Jus $23

Sunday Only

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

Weekend Cocktail

Venetian Peach: Ketel One Botanical Vodka, Pilla Select Montenegro Aperitivo, Fresh Lemon Juice, Cane Syrup

M’tucci’s Moderno

Shrimp Goat Cheese Pasta: Pink Shrimp, Sweet & Spicy Peppers, Goat Cheeses Sauce & House Made Fettuccine $19

14 oz. NY Strip: Crispy Saltwater Potatoes, Grilled Asparagus, Salsa Verde $33

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


M’tucci’s Twenty-Five

12 oz. Ribeye : Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $32

Pan-Seared California Halibut: Seared Artichokes, Grilled Escarole, Garlic Whipped Potatoes, Lemon Caper Butter Sauce $25

Herb Rubbed Porchetta: Caramelized Onions, Mashed Potatoes, Braised Greens, Gigante Bean/Pork Brodo $23

Bar Only Appetizer

Honey-Glazed Sackett Farms Ribs w/Roasted Olives, Red Bell Peppers, Calabrian Peppers $8

M’tucci’s on Monday

Beginning Monday, August 15 @ 9:00, M’tucci’s will appear on KRQE’s New Mexico Living every two weeks. Look for the latest news about M’tucci’s and cooking demonstrations. First up is Howie Kaibel, M’tucci’s Minister of Culture talking about M’tucci’s Cicchetti and small plates. Chef/Partner Cory Gray will demonstrate M’tucci’s Pasta dalla Forma on August 29. We’ll have a link to M’tucci’s on Monday in next week’s La Gazzeta.

Thanks for reading. See you next week. Ciao!