M'tucci's & New Mexico United

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M’tucci’s and New Mexico United are working together to provide healthy balanced meals for their players two days a week. Our Chefs put their heads together to create lunches that would provide protein and carbs while observing dietary restrictions for some of the players.

Since you can’t eat pasta every day (although Italians might disagree), our Chefs show their skill and versatility by making some lunches with a Chinese or Mexican theme. One of the players favorite meals is Orange Chicken with Fried Rice.

“Just because we are an Italian restaurant doesn’t mean our Chefs can’t cook other styles,” said M’tucci’s Catering Manager Taña Martinez, who is in charge of delivering and planning the meals with M’tucci’s Chefs and NM United’s Director of Operations James Salazar.

“It is probably the most synergistic partnership possible for us. M’tucci’s was founded on bringing communities together and uniting them. Our vehicle for that is food and beverage. NM United shares the same vision, they just use a different vehicle. When Ron Patel (NM United Chief Business Officer) approached us before the inaugural season, it was unanimous amongst M’tucci’s Partners to form this partnership. It doesn’t hurt that we all love sports/competition and the majority of us played soccer. M’tucci’s is all about family and after 4 years, this partnership truly feels like an extension of our family now. Somos Unidos!”, said M’tucci’s President John Haas.

Clint Gray, NM United’s Director of Partnerships said, “I’m always trying to find new businesses to partner with and we have an emphasis on NM-based business. We believe in supporting local. The guys really love M’tucci’s food and look forward to every Tuesday and Thursday.”

Austin, Cory, John and Taña on game day.

M’tucci’s Pairing Dinners

If you were not able to attend one of the Special Pairing Dinners this week, you missed some great food and beverage pairings from local producers. More importantly, guests were seated family-style and made new friends at each dinner.

The first night was a sneak peek of the Roman cuisine that will be on the menu at M’tucci’s Bar Roma (opening soon). They five courses were paired with beers from La Cumbre Brewing. Night number two was food from Italy’s Piedmont region paired with cocktails made with Hollow Spirits Distillery spirits. Night number three paired dishes from Tuscany with wines from Sheehans Winery.

All of the dinners featured the Chefs and beverage makers introducing each course and the inspiration for the pairings.

Special dinners will become a regular monthly event at each of our restaurants. Details will be announced in La Gazzetta.

M’tucci’s Restaurants are Hiring

With the opening of M’tucci’s Bar Roma and with business increasing at all locations, we are looking for a few talented and experienced servers, bartenders, cooks and managers at all locations. You can complete a brief application online by clicking here or send your resume to: [email protected]

Weekend Specials

M’tucci’s Italian

Ravioli - Green Chile Ricotta filling: Sautéed Pink Shrimp, Red Onion, Cherry Tomatoes, Greens and Cream Sauce $25

24 oz Hand Cut NY Strip: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $35

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

Braise - Pomegranate Red Wine Braised Lamb Shoulder, Horseradish Mashed Potatoes, Roasted Yellow Squash, Red Bell Peppers, Spinach and Red Wine Pomegranate Gastrique & Mint Garnish

Weekend Cocktail

Bramble: Gunpowder Irish Gin, Macerated Strawberries, Fresh Lime Juice & Simple Syrup


M’tucci’s Moderno

14 oz. Hand Cut NY Strip- Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $31

Pan-Seared Arctic Char - Roasted Artichoke, Sautéed Organic Arugula, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $27

10 oz. Veal Strip - Mascarpone Cream Polenta, Braised Haricot Vert, Roasted Garlic Demi-Glaze $27

Weekend Cocktail

Agave Alejandro: Hollow Spirits Silver Agave, Drillaud Creme de Cacao, Ancho Reyes Chile Liqueur, Cream

Añejo Rum Old-Fashioned - Hollow Spirits Barrel Aged Rum, Simple Syrup, Angostura Bitters


M’tucci’s Twenty-Five

Seared Salmon Cakes - White Shrimp, Corn, Green Bean & Potato Hash, Red Bell Peppers & Onions and a Creamy Horseradish Sauce $22

24 oz. Hand Cut Porterhouse - Garlic Whipped Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $39

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

Cicchetti Special - Three Semolina-Crusted Fried Oysters, Roasted Corn Reduction, Whipped Colonatta Butter, Fried Parsley with Maldon Salt $10

Weekend Cocktail

American Pie: Schonauer Apfel, Liquor 43, Liquid Alchemist Apple Spice & Cream

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

Thursdays @ 6:30 & Fridays @ 7:00

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


MODERNO

4/8 Nathan Fox

4/14 Sloan Armitage

4/15 Lani Nash

4/21 RJ Perez

4/22 Kirk Matthews

4/28 Austin Van

4/29 Cali Shaw

5/5 Eryn Bent

5/6 Nathan Fox

5/12 Sloan Armitage

5/13 Lani Nash

5/19 Alex Maryol

5/20 RJ Perez

5/26 Oscar Butler

5/27 Kirk Matthews




TWENTY-FIVE

4/14 Amy Faithe

4/21 Eryn Bent

4/28 Oscar Butler

5/5 Kirk Matthews

5/12 Amy Faithe

5/19 Austin Van

5/26 Alex Maryol

Thanks for reading. See you next Friday. Ciao!

M'tucci's Culture

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A few years ago, before the opening of M’tucci’s Twenty-Five, M’tucci’s Founder Jeff Spiegel wrote an essay that was published in the Albuquerque Journal, basically saying that M’tucci’s has no problem finding bright, talented and motivated people to join the M’tucci’s team, and that we were confident we would have no problem attracting local talent for our third location. He went on to say that area businesses should stop complaining about the lack of local talent and that it was time for them to recognize an individual’s potential and to help them achieve their goals.

Despite a tumultuous economy, M’tucci’s is expanding to our fourth location in April and we are looking for people who want to grow with a company that is dedicated to quality and committed to paying a living wage.

To illustrate this point, several of our Managers, Partners and Head Chefs started with M’tucci’s working in entry level positions.

Austin Leard started with M’tucci’s as a bartender when M’tucci’s Italian opened in 2013. He is now a Partner and is in charge of the beverage program for all of the restaurants.

Chris O’Sickey joined M’tucci’s Italian as a line cook soon after the opening and is now a Partner and the General Manager of that location.

Amanda Romero was hired as a bar assistant at M’tucci’s Italian, then was promoted to a management position when M’tucci’s Moderno opened, eventually becoming General Manager. Now she is a Partner and the General Manager of the new M’tucci’s Bar Roma.

Taña Martinez joined M’tucci’s Italian as a server and bartender is now the Manager of M’tucci’s Catering.

Omar Rosas started at M’tucci’s Italian on day one and worked as line cook, then as Sous Chef, then became the Head Chef at M’tucci’s Moderno. He is now the Head Chef at M’tucci’s Twenty-Five.

Damien Lucero came to M’tucci’s Italian from the CNM program as a pizza dough maker, rose to the position of Sous Chef and will be the Head Chef at M’tucci’s Bar Roma.

In addition to offering room for advancement, M’tucci’s recently broke with industry tradition and implemented a four-day work week for Managers and salaried employees. We are working on a plan to offer the same schedule to all hourly employees later this year.

We have an employee retention rate that's far higher than the industry average, which remained intact during a worldwide pandemic. We're currently developing an education and training program, and an employee activity and club program to enrich the lives of our people within and outside of work. Our training program for all employees is one of the most extensive and evolved in the industry; we're very careful about who we hire, we train our people to be experts in our Italian culture, and that translates into good wages, job security and life enrichment.

Don’t simply take our word for it. What do our servers and bartenders have to say about their lives with M’tucci’s?

We are looking for a few good people. If this is you, or someone you know, come to the Job Fair:

Saturday and Sunday, April 2nd & 3rd from 11:00 - 4:00 at M’tucci’s Bar Roma at 3222 Central Ave SE in Nob Hill

M’tucci’s - it’s not just a job!

M’tucci’s Five-Course Dinners- April 5, 6 & 7

You still have to time to enjoy a sneak peek of the menu at M’tucci’s Bar Roma by making a reservation for the April 5 dinner with pairings from La Cumbre Brewing. Each of the five courses will be dishes that will only be available at our new Nob Hill location, opening later this month. Call the restaurant to reserve one of the last seats for this dinner.

The dinner at M’tucci’s Italian with Sheehan Winery is sold out, but we are taking names for a waitlist.

There are still a few spots available for the April 6th dinner with Hollow Spirits Distillery at M’tucci’s Moderno.

Weekend Specials

M’tucci’s Italian

Ravioli - Pesto Ricotta filling: Sautéed Mushrooms, Sun-Fried Tomato, Caramelized Onion, Roasted Butternut Squash Cream Sauce $23

24 oz Hand Cut Herb-Rubbed Porterhouse: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $39

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

Braise - Crispy Sackett Farms Pineapple Rubbed Pork Belly: Creamy Risotto with Roasted Red Bell Pepper, Scallions, Pineapple Shrub Fruit Garnish $27

Weekend Cocktail

Blanc de Rose: M’tucci’s El Tesoro Reposado Tequila, Liquid Alchemist Orgeat, Apfel Liqueur, Fresh Lime Juice


M’tucci’s Moderno

24 oz. Hand Cut T-Bone- Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $38

Pan-Seared Arctic Char - Roasted Artichoke, Sautéed Organic Arugula, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $27

Shrimp Scampi - Pink Shrimp, Diced Tomatoes, Preserved Brocollini, Lemon Bercy White Wine Sauce over Spaghettini $19

Weekend Cocktail

Straw-Bañero Margarita: Jimador Reposado Tequila,, Habañero Lime Syrup, Muddled Strawberry, Fresh Lime Juice, Dried Strawberry Garnish


M’tucci’s Twenty-Five

Seafood Risotto - Carnarolli Rice, Mussels, Clams, White Shrimp, Mahi Mahi, Lobster Cream Sauce with Red Onion, Green Peas, Shavedd Parmesan & Basil $33

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

Pan-Seared Ocean Trout - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $26

Weekend Cocktail

The Dude Abides: An homage to Jeff Bridges’ White Russian-swilling character in “The Big Lebowski”: House Infused Vanilla Vodka, Giffard Creme de Cacao, Slow & LowCoffee Old Fashioned, Half & Half, served with a house molded Ice Rock and Chocolate Cookie Rim.

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

Thursdays @ 6:30 & Fridays @ 7:00

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



MODERNO


4/1 Alex Maryol

4/7 Oscar Butler

4/8 Nathan Fox

4/14 Sloan Armitage

4/15 Lani Nash

4/21 RJ Perez

4/22 Kirk Matthews

4/28 Austin Van

4/29 Cali Shaw

5/5 Eryn Bent

5/6 Nathan Fox

5/12 Sloan Armitage

5/13 Lani Nash

5/19 Alex Maryol

5/20 RJ Perez

5/26 Oscar Butler

5/27 Kirk Matthews




TWENTY-FIVE


4/7 Kirk Matthews

4/14 Amy Faithe

4/21 Eryn Bent

4/28 Oscar Butler

5/5 Kirk Matthews

5/12 Amy Faithe

5/19 Austin Van

5/26 Alex Maryol

Thanks for reading. See you next Friday. Ciao!

Wines of Central Italy

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The wines of Central Italy come from the regions of Molise, Abruzzo, Lazio (Rome), Le Marche, Umbria and Tuscany. There is little doubt that the most popular of these regions is Tuscany. Consequently, the region dominates our wine lists with a mix of Sangiovese-based and Super Tuscan style reds and crisp whites. Super Tuscans are the wines most commonly produced in the western coastal part of Tuscany around Bolgheri and the Maremma. They are notable for their blending of Cabernet Sauvignon and Merlot, then aging the wine in oak barrels.

It’s easy to always select a Tuscan wine, since they are so familiar. Don’t overlook the whites from Abruzzo, La Marche and Umbria, where they specialize in Verdicchios and Trebbianos. Verdicchio from Le Marche has green fruit aroma and almond flavors while Abruzzo’s Trebbianos are light and dry. At M’tucci’s Twenty-Five you’ll find a CaselFarento ‘Fontevecchia’ DOC Classico Superiore Verdicchio from Le Marche, the region that borders the Adriatic. On your next visit try a Torri Cantine ‘420’ Trebbiano d’Abruzzo or a Tuscan Chardonnay from Frescobaldi.

Different styles of Tuscan reds available at M’tucci’s Twenty-Five

While there is Montepulciano d’Abruzzo or Lungarotti from Umbria, when we think of red wine from Central Italy, we think of Chianti or Brunello di Montalcino. The dominant grape in Tuscany is Sangiovese. Chianti and Chianti Classico are required to be at least 75% Sangiovese and Brunello di Montalcino is only made with Sangiovese.

One of our most popular Chiantis (available at all M’tucci’s) is Tenuta di Arceno, which is available by the glass or bottle. Their vineyards are south of Castellini and Greve in Chianti near the town of Castelnuovo di Berardegna. The tasting notes from their website describe why this is our most popular Tuscan red, “Unmistakably Tuscan in origin, offering a level of depth, power and concentration that is rare for its classification. The fruit, showing dominant flavors of plums, cherries, earth, and cedar, comes from some of the coolest blocks on the estate and adds a vibrant acidity to the wine.”

The Frescobaldi Terre More is a classic wine from the Maremma, the coastal area of Tuscany which has hot summer days and nights cooled by the breezes from the Tyrrhenian Sea. It’s predominantly Cabernet Sauvignon with small amounts of Cabernet Franc, Merlot and Syrah. Elegant and rich - perfect with Five Pork Bolognese.

Explore the wines of Central Italy during your next visit to M’tucci’s!

M’tucci’s Five-Course Pairing Dinners - April 5, 6 & 7

Call now to reserve your spot. There is limited seating for our $75 Five-Course Dinners with local favorites, La Cumbre Brewing, Hollow Spirits Distillery & Sheehan Winery.

M’tucci’s Bar Roma is opening in April and we are looking for talented bartenders, servers, cooks and managers. Attend the Job Fair this weekend or next weekend.

Apply online by clicking here.

Weekend Specials

M’tucci’s Italian

Ravioli - Spinach & Ricotta filling: Sautéed Artichokes, Spring Peas, Carrots, Caramelized Onion, Thyme Gorgonzola Cream Sauce $23

24 oz Hand Cut Porterhouse: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $39

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

Braise - Napoleon Porcini Braised Sackett Farms Pork Shank, Creamy Polenta, Red Wine Braising Sauce, Sautéed Spinach $23

Weekend Cocktail

Copper Sour: Copper & Kings Apple Brandy, Muddled Lemon & Cherries, Fresh Lemon Juice, Cane Sugar


M’tucci’s Moderno

24 oz. Hand Cut Porterhouse- Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $39

Pan Seared Barramundi - Roasted Artichoke, Sautéed Organic Arugula, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $27

Sackett Farms Pork Milanese - Salt Water Potatoes, Arugula, Diced Tomatoes, Feta Cheese, Lemon Butter Sauce $19

Weekend Cocktail

Paper Plane: Hollow Spirits Red 96 Bourbon, Nonino Amaro, Lemon Juice


M’tucci’s Twenty-Five

Vino e Cozze Pasta - Mussels, Clams, Light White Wine Brodo, Shallots, Garlic, Red Peppers Flakes & Fresh Herbs over House Made Fettuccine $22

8 oz Filet - Garlic Whipped Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $37

Pan-Seared California Halibut - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $30

Weekend Cocktail

Scrum-Diddly-Umptous: Tru Organic Vanilla Vodka, St. Germain, Liquid Alchemist Passion Fruit Syrup, Fresh Lime Juice

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

Thursdays @ 6:30 & Fridays @ 7:00

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

3/25 Kirk Matthews @ Moderno

3/31

John Martinez @ Moderno

Austin Van @ 25

April & May

MODERNO


4/1 Alex Maryol

4/7 Oscar Butler

4/8 Nathan Fox

4/14 Sloan Armitage

4/15 Lani Nash

4/21 RJ Perez

4/22 Kirk Matthews

4/28 Austin Van

4/29 Cali Shaw

5/5 Eryn Bent

5/6 Nathan Fox

5/12 Sloan Armitage

5/13 Lani Nash

5/19 Alex Maryol

5/20 RJ Perez

5/26 Oscar Butler

5/27 Kirk Matthews


TWENTY-FIVE


4/7 Kirk Matthews

4/14 Amy Faithe

4/21 Eryn Bent

4/28 Oscar Butler

5/5 Kirk Matthews

5/12 Amy Faithe

5/19 Austin Van

5/26 Alex Maryol

Thanks for reading. See you next Friday. Ciao!

M'tucci's Special Dinners

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

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

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

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

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

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

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

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

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

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

Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

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


M’tucci’s Moderno

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

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

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

Weekend Cocktail

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


M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

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

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

Thursdays @ 6:30 & Fridays @ 7:00

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

3/18

Lani Nash @ Moderno

3/24

Eryn Bent @ 25

Melissa Rios @ Moderno

3/25

Kirk Matthews @ Moderno

3/31

John Martinez @ Moderno

Austin Van @ 25

Thanks for reading. See you next Friday. Ciao

Hanger Steak

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

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

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

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

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

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

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

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

ICYMI - Changes to M’tucci’s Social Media

Instagram

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

Facebook

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

TikTok

Fun videos posted every week for the single account: mtuccis

YouTube

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

M’tucci’s Catering

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

Coming Soon

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

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

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

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

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

Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

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


M’tucci’s Moderno

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

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

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

Weekend Cocktail

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

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


M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

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

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

Thursdays @ 6:30 & Fridays @ 7:00

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

3/11

Melissa Rios @ Moderno

3/17

Amy Faithe @ 25

Jason Seel @ Moderno

3/18

Lani Nash @ Moderno

3/24

Eryn Bent @ 25

Melissa Rios @ Moderno

3/25

Kirk Matthews @ Moderno

3/31

John Martinez @ Moderno

Austin Van @ 25

Thanks for reading. See you next Friday. Ciao

Wines of Southern Italy

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When most people think of Italian wine, they think of Chianti or maybe Pinot Grigio or even Prosecco. All three are the more popular wines from Central and Northern Italy. The wines of Southern Italy and Sicily are gaining prominence, so let’s take a look at some of them today, focusing on the wines from Puglia, Campania, Basilicata & Sicily.

The South has abundant sunshine and great soil. The higher elevations on the slopes of volcanoes provide cool nights for complex wines. The south’s reputation is predominantly built on the red grapes Aglianico, Primitivo, Negroamaro and Nero d’Avola and the white grapes Vermentino, Greco and Trebbiano. The first grape vines came from Greece nearly 4,000 years ago. One of the more popular white wines in Campania is named Greco di Tufo.

I thought I knew Italian wines until our trip to Sicily last fall proved otherwise. I had never heard of Grillo or Carricante. The Grillo was soft and not to my taste, but the biancos from the slopes of Mt. Etna had more structure and balance and were better with the seafood that we seemed to order for every meal.

The widest selection of Southern Italian wines are found at M’tucci’s Twenty-Five and include:

Glass or Bottle

Tormaresca Calafuria Rosato Salento (a Negroamaro Rosé from Puglia)

Villa Pozzi Dalla Sicilia Moscato IGT - Sicily (crisp, refreshing white, slightly effervescent)

WHITE (Bottles Only)

2017 Claudio Quarta Vignaiolo Sanpaolo Vineyard DOCG Greco di Tufo Campania

REDS (Bottles Only)

Pietra Dolce Nerello Mascalese Etna Rosso Sicilia

Cantine Colosi Nero d’Avola Sicilia

Antica Masseria Primitivo Puglia

Terredora di Paolo Aglianico Campania

Adam Stellmon is one of the managers at M’tucci’s Twenty-Five and is in charge of the beverage program. Take a tip from him for your next wine selection: “I love the Cantine Colosi and the Terredora Rosato, they both are great.”

Some Southern Italian wines can be found in local stores including Total Wine. All under $20, look for:

Apassimento Salento Bonari (Red Blend - Puglia)

Mucchieto Primitivo (Puglia)

Marchese di Borgosole Salice Salentino (Negroamaro - Puglia)

Tenuta del Portale Aglianico del Vulture (Aglianico - Basilicata)

Donnachiara Falanghina (Falanghina - Campania).

Now, you are ready to discover some of the best of Southern Italy!

Changes to M’tucci’s Social Media

Instagram

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

Facebook

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

TikTok

Fun videos posted every week for the single account: mtuccis

YouTube

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

M’tucci’s Catering

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

New Mexico Living Cooking Demos now on our YouTube Channel. Here are the most recent.

Weekend Specials

M’tucci’s Italian

Ravioli - Prosciutto Ricotta filling, Patagonia Pink Shrimp, Mushrooms, Roasted Red Bell, Pepper, Artichoke, Cilantro Cream Sauce $27

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

Pan Seared Rockfish: Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $25

Braise - Red Wine Braised Beef, Sun Dried Tomatoes, Mushrooms, Caramelized Onion, Creamy Brodo and Pan Seared Gnocchi $25

Weekend Cocktail

The Caddy: Green Hat Navy Strength Gin, Grand Marnier Cuvée Louis-Alexandre, Fresh Lemon Juice, Cane Sugar, Dried Lemon


M’tucci’s Moderno

Cut of the Day 24 oz Hand-cut T-Bone - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $38

Pan Seared Mahi Mahi - Roasted Artichoke, Sautéed Organic Arugula, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $27

Seafood Cannelloni: Pink Shrimp, Atlantic Lobster, Crab & Ricotta filling, Tomato Cream Sauce, Fresh Pasta $27

Weekend Cocktail

M’tucci’s Mai Tai - Bumbu Rum, Orgeat Syrup, Fresh Lime Juice, Diplomatico Rum Float


M’tucci’s Twenty-Five

Frutti di Mare: White Clams, Black Mussels, Wild Shrimp, Spicy Roma Tomato Sauce, Linguine $21

16 oz Veal Porterhouse: Garlic Whipped Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $38

Pan-Seared California Halibut: Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $31

Appetizer: Black Mussels, Spicy N’duja, Shallots, Seafood Brodo, Local Feta & House Bread $7

Weekend Cocktail

De la Louisiane Who Say Mardi Gras Has to End? - Rye Whiskey, D.O.M. Benedictine, Italian Vermouth, Aromatic Bitters, Absinthe. “This classic New Orleans cocktail is the perfect way to keep ‘them spirits alive.”

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

Thursdays @ 6:30 & Fridays @ 7:00

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

3/4

Lani Nash @ Moderno

3/10

Lani Nash @ 25

Nathan Fox @ Moderno

3/11

Melissa Rios @ Moderno

3/17

Amy Faithe @ 25

Jason Seel @ Moderno

3/18

Lani Nash @ Moderno

3/24

Eryn Bent @ 25

Melissa Rios @ Moderno

3/25

Kirk Matthews @ Moderno

3/31

John Martinez @ Moderno

Austin Van @ 25

Thanks for reading. See you next Friday. Ciao

More New Menu Dishes

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

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

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

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

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

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

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

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

Changes Coming to M’tucci’s Social Media

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

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

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

Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

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


M’tucci’s Moderno

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

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

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

Weekend Cocktail

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


M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

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

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

Thursdays @ 6:30 & Fridays @ 7:00

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

2/25

Eryn Bent @ Moderno

3/3

RJ Perez @ 25

Kirk Matthews @ Moderno

3/4

Lani Nash @ Moderno

3/10

Lani Nash @ 25

Nathan Fox @ Moderno

3/11

Melissa Rios @ Moderno

3/17

Amy Faithe @ 25

Jason Seel @ Moderno

3/18

Lani Nash @ Moderno

3/24

Eryn Bent @ 25

Melissa Rios @ Moderno

3/25

Kirk Matthews @ Moderno

Thanks for reading. See you next Friday. Ciao

New Menus

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M’tucci’s smiling faces are looking forward to seeing your smiling faces! Masks are no longer mandatory at M’tucci’s!

A new menu at M’tucci’s Twenty-Five was revealed recently with the return of some old favorites and some new items. The menu is also reorganized to make it easier to navigate with a new heading for Vegetariano. Vegetarian cooking is nothing new in Italian cuisine, especially the meals of cucina povera that came from the impoverished South, such as eggplant parmesan.

Chefs Shawn, Omar and Damian also created new dishes using Sackett Farms Pork, Imported Italian Black Truffles from Tuscany, and Duck Breast from Maple Leaf Farms. Culatello, one of the rarest of Italian cured meats is available on the appetizer menu. More about that in a moment.

Many of the new dishes were inspired by our travels to Italy, but also by the Chef’s commitment to balanced and intriguing flavors. Our partnership with Sackett Farms gives us the opportunity to work with different cuts in our curing program, including pancetta (unsmoked bacon) and guanciale (pork cheeks). Chef Shawn said he wants our guests to discover the rich flavor of pork cheeks. While they don’t have the pink color of prosciutto, they more than deliver with flavor. Shawn said he would rather have a Charcuterie plate with pork cheeks than prosciutto. For Italian Style Chiccharrónes, the team takes chunks of the meat and makes a crispy confit, tosses them with a Roasted Fennel & Red Chile Honey and tosses the mix with Arugula. The combination of rich Pork, Fennel, sweet/spicy Honey & Chile and the peppery Arugula will make you say, “I’ll have another, please!”

Truffles are notoriously difficult to import, because they begin to lose flavor soon after they are unearthed. Chef Shawn found a source in Italy that delivers the Black Summer Truffle common in Tuscany still packing a lot of flavor. They show up in an Arancini appetizer and in the Black Truffle + Wild Mushroom Ragu.

After lunch yesterday, Minister of Culture Howie Kaibel said, “I was surprised by the earthy, umami goodness of the dish. I expected hearty Italian and got something unexpected.”

Another vegetarian dish (which meat lovers will love) is the Applewood Smoked Beets over Risotto. Possibly the best beets to eat!

Culatello is not well known in the U.S. A few decades ago, it was only sold illegally from homes where it was cured for “private” consumption. Italian and EU food regulations specified antiseptic curing rooms instead of the damp, foggy rooms required for exceptional culatello. Those laws have been changed and now the “King of Salume” is legally available. Culatello comes from the fleshiest part of the pig’s hind quarters, the buttocks.

In his book, “Treasures of the Italian Table” (William Morrow & o. 1994), author Burton Anderson writes eloquently about culatello, searching for the real thing at a time when it was considered contraband.

“Culatello is a filet of ham, separated from the bone, which means that making one sacrifices an entire prosciutto. The authentic, traditional type can cost up to three times as much by weight, so a finished culatello weighing a little over 6 1/2 pounds might be worth as much as an aged prosciutto at the average of about twenty pounds.”

He wrote, “it is even more mellow than prosciutto, softer in texture and sumptuous in flavor.”

A valuable culatello at M’tucci’s Twenty-Five.

We think you are going to love the large, diverse menu at M’tucci’s Twenty-Five. Stay tuned for menu updates for M’tucci’s Italian and M’tucci’s Moderno.

M’tucci’s on Monday - NM Living on KRQE

Chef Shawn gives you some tips on making easy appetizers. Click here to watch.

Weekend Specials

M’tucci’s Italian

Ravioli: Roasted Butternut Squash & Ricotta in House Made Ravioli, M’tucci’s Cotto Ham, Broccolini, Roasted Red Bell Pepper, Mushrooms & Brown Butter Sauce $25

16 oz. Hand Cut Ribeye: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $34

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

Red Wine Pomegranate Braised Lamb: Creamy Garlic Mashed Potatoes, Haricot Verts, Red Wine Pomegranate Braising Sauce $27

Weekend Cocktail

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


M’tucci’s Moderno

14 oz Hand-Cut NY Strip: Salt Water Potatoes, Grilled Asparagus, Salsa Verde $32

Pan-Seared Swordfish: Garlic Mashed Potatoes, Sautéed Organic Baby Arugula, Roasted Artichoke, Lemon Butter Caper Sauce, Prosciutto Powder $28

Shrimp & Goat Cheese Pasta: Pink Shrimp in a Goat Cheese Sauce tossed with Roasted Hazelnuts over Spaghettini $20

Weekend Cocktail

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


M’tucci’s Twenty-Five

Chicken Marsala - Grilled Chicken Breast, Grilled Broccolini, Garlic Whipped Mashed Potatoes, Herb Mushroom Marsala Sauce.21.00

14 oz NY Strip: Garlic Whipped Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $29

Pan-Seared Ruby Trout: Garlic Whipped Potatoes, Grilled Escarole, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $21

Weekend Cocktail

Tru Blood - Tru Organic Vanilla Infused Vodka, Strawberry Shrub, Adult Fruit Punch, Fresh Lemon Juice

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

Thursdays @ 6:30 & Fridays @ 7:00

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

2/18

Lani Nash @ Moderno

2/24

Amy Faithe @ 25

Kirk Matthews @ Moderno

2/25

Eryn Bent @ Moderno

3/3

RJ Perez @ 25

Kirk Matthews @ Moderno

3/4

Lani Nash @ Moderno

3/10

Lani Nash @ 25

Nathan Fox @ Moderno

3/11

Melissa Rios @ Moderno

3/17

Amy Faithe @ 25

Jason Seel @ Moderno

3/18

Lani Nash @ Moderno

3/24

Eryn Bent @ 25

Melissa Rios @ Moderno

3/25

Kirk Matthews @ Moderno

Thanks for reading. See you next Friday. Ciao

M'tucci's Catering Expands

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With spring and summer quickly approaching, now is the perfect time to plan your special events and consider catering with M'tucci's. We are a full service catering company, meaning we can deliver and serve from any location, provide servers and bartending staff for any event, we offer buffet style and individual serving models, and we have private rooms at two of our locations that can accommodate large parties. Whatever you need, we can not only make it happen, we can make it memorable.

As of just this past week, we've booked a series of weddings running throughout the summer, a trend that will likely only continue as New Mexico looks ahead to warm days and reconnecting with people we've missed. We would love to add your event to our slate, so please, contact us as soon as you can, and take the food and drink off of your to-do list.

Also, we're very excited to let our readers know that our catering program is expanding as we speak. Last week, we updated our catering menu to reflect our most popular dishes (you can check it out here) and in the weeks to come we'll launch a new site where anyone can order, schedule and purchase catering without picking up the phone. Take a look at the image below for a sneak peek at what the site will feature.

Weekend Specials

M’tucci’s Italian

Cut-24oz hand cut porterhouse, crispy salt water potatoes, grilled asparagus, grilled lemon, balsamic reduction $38


Pan Sear- Seared scallops, creamy garlic mashed potatoes, sautéed arugula, lemon caper sauce $38


Ravioli- Pesto ricotta ravioli, pink shrimp, mushroom, grape tomato, shallot, pesto cream sauce. Garnished w/ crispy prosciutto, pine nuts, fried basil $27


Braised- Crispy Sackett farm fennel braised pork belly, herb roasted potatoes, asparagus, roasted red bell pepper, caramelized onion, spinach, braising liquid $25

Weekend Cocktail

Blushed Martini: Caravedo pisco, St George spiced pear liqueur, Grahams LBV port, fresh lime juice, cane sugar

Smoked Peach Shrub: M’tucci’s El Tesoro reposado tequila, fresh lemon, cane sugar, house made shrub


M’tucci’s Moderno

Lobster Ravioli: Cold Water Lobster and Crab Ravioli, Baby Scallops, Wild Patagonian Pink Shrimp, Grape Tomatoes, Lobster Cream Sauce, 32

Pan Seared Scallops: Garlic Mashed Potatoes, Sautéed Organic Baby Arugula, Roasted Artichokes, Capers, Lemon Butter Sauce, Prosciutto Powder, 38

“Surf and Turf”: Handcut 12oz NY Strip, Garlic Butter Shrimp, Rosemary Saltwater Potatoes, Grilled Asparagus, Salsa Verde, 43
(Pair it with a Bottle of M’tucci’s Montepulciano for $71)

Dessert (Same as all Stores) Chocolate Ganache Cake

Weekend Cocktail

Chocolate Covered Raspberry: Absolute Vanilla, Godiva Chocolate Liqueur, Cream , Raspberry Puree, 12

La Passione: Beefeater Gin, Becherovka, Fresh Lemon Juice, Passion Fruit Puree, 10

Between the Sheets: Courvoisier, Bacardi, Cointreau, 13


M’tucci’s Twenty-Five

Starting at 4:00 pm Friday

Surf and Turf , 8 oz Filet, Patagonia Pink Shrimp, Sweet Potato Purée, Grilled Broccolini, Amaro Butter Sauce. 49

2 oz Ribeye, With Garlic Whipped Mashed Potatoes, Grilled Brocollini, Smoked Black Berry Bone Marrow Butter. 36

Diver Sea Scallops, With Garlic Whipped Mashed Potatoes, Grilled Escarole, Stem On Artichoke Hearts, Lemon Caper Butter Sauce. 38

Monday Specials, M'tucci's 7 layer bolognese lasagna, oven roasted tomato sauce. 18



Order by Sunday at noon
Bistecca Fiorentina, 32 oz Chianina Porterhouse, Grilled asparagus, sweet potato mash, braised white beans, Amaro butter 140

Weekend Cocktail

Love Bug: Absolut Raspberry vodka, Giffard Bianco Cacao, and raspberry infused sugar rum. For a valentines inspired martini




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

Thursdays @ 6:30 & Fridays @ 7:00

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

2/11

Cali Shaw @ Moderno

2/17

Kirk Matthews @ 25

Rj Perez @ Moderno

2/18

Lani Nash @ Moderno

2/24

Amy Faithe @ 25

Kirk Matthews @ Moderno

2/25

Eryn Bent @ Moderno

3/3

RJ Perez @ 25

Kirk Matthews @ Moderno

3/4

Lani Nash @ Moderno

3/10

Lani Nash @ 25

Nathan Fox @ Moderno

3/11

Melissa Rios @ Moderno

3/17

Amy Faithe @ 25

Jason Seel @ Moderno

3/18

Lani Nash @ Moderno

3/24

Eryn Bent @ 25

Melissa Rios @ Moderno

3/25

Kirk Matthews @ Moderno

M'tuccis' TikTok

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Late last year, M'tucci's embarked on the task of creating our first TikTok account. Our goal was to expand our social reach and provide an inside look at what made M'tucci's unique, in short video format, and we began with our approach to specialty cocktails. The initial videos featured our staff creating ever-evolving drinks including tips, tricks and industry secrets that we wanted to share with the general public. We also hoped to provide everyone with a peek behind the curtain, showing the inner workings of our brand.

As a proud local New Mexican company, we value our community, our followers and the network of local restaurants who might learn from our culture, and we wish to learn from them, as well. In 2022, we are excited to continue building on these relationships, and we plan to expand this new channel to feature a deeper understanding of our cuisine, our interest in the authenticity of representation, and developments regarding our new venue in Nob Hill, Bar Roma.  

If you'd like to see more of our TikTok content, go to our TikTok page: @mtuccis. There, you can stay up to date on our newest creations for specialty cocktails and see some behind the scenes footage of all three of our locations.  

 Please feel free to comment on our TikToks, what cocktails you would like us to make next, the secrets to our sauces and dishes, how we make our pastas, breads, cured meats and cheeses, anything's game. We're always listening, we'd love to hear from you, so please engage, speak up, share, and join us. M'tucci's is looking forward to an incredible 2022, and we're glad you're here, with us.

M’tuccis TikTok Page

Weekend Specials

M’tucci’s Italian

Cut- 24oz hand cut porterhouse, crispy salt water potatoes, grilled asparagus, balsamic reduction, 38

Pan- Rockfish: creamy garlic mashed potatoes, sautéed arugula, lemon caper sauce, 27

Ravioli: green Chile ricotta ravioli, roasted chicken, sun dried tomatoes, turnip greens, roasted corn cream sauce, 25

Braise- NM red Chile Sackett farm pulled pork, calabacitas, corn, onion, garnish with feta, 25

Weekend Cocktail

The Rebel: Don Julio Blanco Tequila, chipotle & maple syrup, fresh lemon juice


M’tucci’s Moderno

Hand cut T-bone: Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, Grilled Asparagus ,38

Rock Fish: roasted artichoke, escarole, mashed potatoes, caper lemon butter sauce, smoked prosciutto, 22

Shrimp Diavolo Spaghettini: House made spaghettini pasta tossed in a spicy tomato sauce with green chili, capers, white wine, sautéed shrimp, caramelized onions, garlic, tomatoes and basil, 16

Weekend Cocktail

The Purple Rabbit: Casamigos Mezcal, Domaine de Canton Ginger Liqueur, Raspberry Puree, Simple Syrup and Fresh Lime Juice


M’tucci’s Twenty-Five

Sweet Potato Tortellini: Mascarpone Whipped Sweet Potato, Braised Kale, Caramelized Onions, Roasted Garlic, Pecorino Brodo, 16

16oz Veal Porterhouse: With Garlic Whipped Mashed Potatoes, Grilled Broccolini, Smoked Black Berry Bone Marrow Butter, 36

Yellow Tail: With Garlic Whipped Mashed Potatoes, Grilled Escarole, Stem on Artichoke Hearts, Lemon Caper Butter Sauce, 24

Duck Canapé: Seared Duck Breast, Citrus Basil Vinaigrette, Shrub Jam, Fresh Arugula, Lavash Crackers, 6




Weekend Cocktail

Viale: Amaro Nonino, slow & low coffee old-fashioned, Rosso Vermouth, orange twist




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

Thursdays @ 6:30 & Fridays @ 7:00

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


February

2/10

Melissa Rios @ 25

Jason Seel @ Moderno

2/11

Cali Shaw @ Moderno

2/17

Kirk Matthews @ 25

Rj Perez @ Moderno

2/18

Lani Nash @ Moderno

2/24

Amy Faithe @ 25

Kirk Matthews @ Moderno

2/25

Eryn Bent @ Moderno

3/3

RJ Perez @ 25

Kirk Matthews @ Moderno

3/4

Lani Nash @ Moderno

3/10

Lani Nash @ 25

Nathan Fox @ Moderno

3/11

Melissa Rios @ Moderno

3/17

Amy Faithe @ 25

Jason Seel @ Moderno

3/18

Lani Nash @ Moderno

3/24

Eryn Bent @ 25

Melissa Rios @ Moderno

3/25

Kirk Matthews @ Moderno

Italian American Cuisine

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The United States and Italy have been linked since the explorers Amerigo Vespucci and Cristoforo Colombo arrived on our shores. Italian immigrants have had major influences on our art, politics, business and culture. Not least of the cultural influences is cuisine.

The biggest influx of Italians to the U.S. came between the years of 1880 and 1914, with most coming from the South and from Sicily due to dire economic conditions. At one time, the newly unified Italy encouraged men of the South to leave and seek their fortunes elsewhere. Nearly 5 million came to the U.S. during that time.

Many of the new arrivals worked in factories and in agriculture. In the Northeast and in California, Italians started truck farms, selling their produce in markets in the cities. Many of those early farmers went on to establish large food companies: Chef Boyardee, Contadina, Progresso and Ghiradelli Chocolate. Some of the earliest grape farmers and wine makers in California were Italian: Gallo, Mondavi, Sebastiani, Seghesio, and Simi. These Italians pioneered winemaking until Prohibition came along in 1919. Many of these early wine makers survived by producing grape juice or sacramental wine for the Catholic Church, while others ripped out their grapevines and planted peaches or plums.

The cuisine brought from the South, la cucina povera (food of the poor), consisted mostly of vegetables, grains, pasta and rice. Southern Italian dishes formed the basis for Italian American cuisine. Pizza, dry pasta, tomatoes and eggplant all came from the Southern regions of Italy & Sicily.

In America, meat was relatively less expensive and it started showing up in some the traditional Italian dishes. Because of the availability of meat, meatballs and spaghetti became popular.

In 1906, Leone’s Restaurant opened in New York City, serving primarily traditional Italian food, but with dishes that were somewhat “Americanized”. Pizza first appeared in New York, Boston and Trenton, NJ around 1905, but didn’t gain widespread popularity until after the second world war. Soldiers returning from Europe had been exposed to Italian food and were a big market for pizza.

The concept of Italian American food was solidified by the introduction of packaged foods in the 1950s and 1960s. Growing up a in small Midwest town with zero Italians and no pizza parlors, we were introudced to Italian food by Chef Boyardee. Housewives (including my mother) were thrilled with spaghetti from a can and with “pizza kits.” Pizza from a box (before frozen) included a can of sauce, a package of dough mix and package of grated cheese. It was a popular item at our house on Sunday night. Today, I prefer M’tucci’s.

Later, during visits to St. Louis, usually to see a baseball game, we sometimes stopped at Ragazzi’s on the Hill (St. Louis’ version of Little Italy) for deep fried ravioli, a dish definitely not found in Italy.

Later, in my twenties, I traveled to San Francisco for the first time and was introduced to cappuccino and cioppino in the Italian area of North Beach. While cioppino might have been inspired by fish stews in Italy, it is definitely an Italian American San Francisco invention. Stroll along Fisherman’s Wharf and choose from Alioto’s, Capurro’s, Soma’s and Cioppino’s!

My favorite East Coast references to Italian American food came from “The Sopranos” television series. In it the housewives created dishes called pasta fazool (pasta e fagioli), and cooked with gabagool (capicolla) and rigoat (ricotta). Now that’s Italian American!

The menu at M’tucci’s is inspired more by traditional regional Italian cuisine, rather than Italian American. One of Company President John Haas’ early mentors came from Italy to work for awhile in the restaurant where John worked. Trips to Italy during the past few years have added more Italian inspiration to the food on our menus.

La Dolce Vita at M’tucci’s is inspired by Italy, not suburban New Jersey. Salute!

Weekend Specials

M’tucci’s Italian

Ravioli: House Made Ravioli filled with Wagyu Beef & Ricotta with House Pancetta, Artichokes, Crimini Mushrooms, Green Onions and a Light NM Red Chile Cream Sauce $27

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

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

12 oz. Fennel-Rubbed Braised Wagyu Beef Short Rib, Creamy Polenta, Sautéed Haricot Vert, Red Wine Fennel Braising Sauce $36

Weekend Cocktail

The Gambit: Starward Australian Whisky, Bigalet China China Amaro, Black Walnut Bitters


M’tucci’s Moderno

12 oz Hand-Cut NY Stript: Salt Water Potatoes, Grilled Asparagus, Salsa Verde $28

Pan-Seared Icelandic Cod: Garlic Mashed Potatoes, Sautéed Organic Baby Arugula, Roasted Artichoke, Lemon Butter Caper Sauce, Prosciutto Powder $25

Sackett Farms Pork Picatta: with Arugula, Tomatoes, Capers in a Lemon Butter Sauce topped with Feta over House Made Spaghettini $19

Weekend Cocktail

The Purple Rabbit: : Casamigos Mezcal, Domaine de Canton Ginger Liqueur, Raspberry Puree, Simple Syrup and Fresh Lime Juice


M’tucci’s Twenty-Five

Seared Duck Breast: Bacon Sautéed Spinach, Roasted Beet & Mascarpone Risotto , Roman Artichokes, Vanilla& Thyme Oil, $21

14 oz NY Strip: Garlic Whipped Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $28

Pan-Seared Norwegian Ocean Trout: Garlic Whipped Potatoes, Grilled Escarole, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $29

Applewood Smoked Beet & Lemon Risotto: Wild Mushrooms, Thyme Oil $15

Weekend Cocktail

The Cure for What Ails You: Blended & Single Malt Scotch Whisky, Ginger Syrup, Fresh Lemon Juice, Ginger Beer and Aromatic Bitters

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

Thursdays @ 6:30 & Fridays @ 7:00

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


January

1/28

Jason Seel @ Moderno

2/3

RJ Perez @ 25

Eryn Bent @ Moderno

2/4

Lani Nash @ Moderno

2/10

Melissa Rios @ 25

Jason Seel @ Moderno

2/11

Cali Shaw @ Moderno

2/17

Kirk Matthews @ 25

Rj Perez @ Moderno

2/18

Lani Nash @ Moderno

2/24

Amy Faithe @ 25

Kirk Matthews @ Moderno

2/25

Eryn Bent @ Moderno

3/3

RJ Perez @ 25

Kirk Matthews @ Moderno

3/4

Lani Nash @ Moderno

3/10

Lani Nash @ 25

Nathan Fox @ Moderno

3/11

Melissa Rios @ Moderno

3/17

Amy Faithe @ 25

Jason Seel @ Moderno

3/18

Lani Nash @ Moderno

3/24

Eryn Bent @ 25

Melissa Rios @ Moderno

3/25

Kirk Matthews @ Moderno

Thanks for reading. See you next Friday. Ciao

M'tucci's 4-Day Work Week

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We have some exciting news this week. M’tucci’s Restaurants announced its plans to support employee work-life balance with two innovative plans. This week we are implementing a new four-day work schedule for salaried employees and a three-year contract for all new and existing employees.

In preparation, M’tucci’s was one of 30 US-based companies to partner with 4 Day Work Week Global. Based out of New Zealand, 4 Day Work Week Global is a not-for-profit company that is launching an international trial to promote the 4-day work week.

“Our team is our family. So, it would be an understatement to say that we aren’t always looking for ways to show our appreciation for their loyalty and hard work”, said John Haas, M’tucci’s Restaurants Managing Partner. “A healthy work-life balance, job security, and career opportunities exemplify our approach to retaining our mates long term.”

Partners Austin Leard and John Haas toasting M’tucci’s Sparkling Wine with Founder Jeff Spiegel

Haas sites long-term staff advancement opportunities as an essential ingredient to the restaurant group’s sustained growth and success. The three-year contract enables employees to advance their career path at M’tucci’s, with limitless opportunities including the partnership track for motivated employees.

M’tucci’s Restaurants is the only restaurant in the U.S. to work with the New Zealand non-profit in this project.

“Twenty years ago, when I started working in restaurants, I thought, wouldn’t it be great if we could have 4-day work weeks, then I thought, that will never happen,” Haas said.

“"It always seemed like a pipe dream to me. I never really thought it could happen — not only in our industry — but in America," Haas said. "I think no matter what [the tests said], I would have still explored it and kept pushing on it. ... It came back pretty favorably and it wasn't going to be a big change for us, so it was a no-brainer at that point."

As you can see, the innovation at M’tucci’s doesn’t stop at the kitchen or the bar, it extends throughout everything we do. It’s why we live up to the Italian phrase, “La Dolce Vita”. Guests and team members alike experience “the sweet life” at M’tucci’s.

Local Coverage of M’tucci’s 4-Day Work Week

(Click on the name below to read or watch)

KRQE

Albuquerque Business First

Weekend Specials

M’tucci’s Italian

Ravioli: House Made Ravioli filled with Wild Boar & Ricotta with Sauteéd Parsnips & Turnips tossed in a Fennel Shallot Cream Sauce topped with Crispy Mortadella & Corn Shoots $25

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

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

M’tucci’s Braised Cotto Ham: Collard Greens, Creamy Risotto with Spring Peas, Corn garnished with Shaved Pecorino & Micro Greens $25

Weekend Cocktail

Northern Spritz: Local Red River Gin, Aperol, Fresh Lemon Juice, Cane Sugar & Angostura Bitters topped with Sparkling Water


M’tucci’s Moderno

6 oz Hand-Cut Black Angus Filet: Salt Water Potatoes, Grilled Asparagus, Salsa Verde $32

Pan-Seared California Halibut: Garlic Mashed Potatoes, Sautéed Organic Baby Arugula, Roasted Artichoke, Lemon Butter Caper Sauce, Prosciutto Powder $28

Crispy Chicken Confit Risotto: Chicken Confit, Musrooms, Carrots, Alfredo Sauce & Risotto $19

Weekend Cocktail

The Corn Baron: : M’tucci’s Single Barrel El Tesoro Reposado Tequila, Falernum Rum Liqueur, Fresh Lime Juice & Whiskey Barrel-Aged Bitters


M’tucci’s Twenty-Five

Chicken Scarpariello: Pan-Seared Chicken Breast, Napoli Peppers & Sausage Cream Sauce - Red Peppers, Caramelized Onions, Feta, Braised Spinach, Mascarpone Polenta

8 oz. American Wagyu Picanha: Garlic Whipped Potatoes, Grilled Broccollini, Smoked Blackberry Bone Marrow Butter $28

Pan-Seared California Halibut: Garlic Whipped Potatoes, Grilled Escarole, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $28

Weekend Cocktail

The Desert dream: Absolut Vanilia Vodka, M’tucci’s Limoncello, Orange Liqueur, Fresh Orange and Lemon Juice, Orange Bitters topped with Fresh Whipped Cream

Amelia’s Raspberry Sherbet: Aviation American Gin, creme de Violette, Liquid Alchemist Raspberry Syrup & Lemon Juice, Cream

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

Thursdays @ 6:30 & Fridays @ 7:00

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


January

1/21

Cali Shaw @ Moderno

1/27

Lani Nash @ 25

Melissa Rios @ Moderno

1/28

Jason Seel @ Moderno

2/3

RJ Perez @ 25

Eryn Bent @ Moderno

2/4

Lani Nash @ Moderno

2/10

Melissa Rios @ 25

Jason Seel @ Moderno

2/11

Cali Shaw @ Moderno

2/17

Kirk Matthews @ 25

Rj Perez @ Moderno

2/18

Lani Nash @ Moderno

2/24

Amy Faithe @ 25

Kirk Matthews @ Moderno

2/25

Eryn Bent @ Moderno

3/3

RJ Perez @ 25

Kirk Matthews @ Moderno

3/4

Lani Nash @ Moderno

3/10

Lani Nash @ 25

Nathan Fox @ Moderno

3/11

Melissa Rios @ Moderno

3/17

Amy Faithe @ 25

Jason Seel @ Moderno

3/18

Lani Nash @ Moderno

3/24

Eryn Bent @ 25

Melissa Rios @ Moderno

3/25

Kirk Matthews @ Moderno

Thanks for reading. See you next Friday. Ciao

Telling the M'tucci's Story

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Last week I celebrated three years working with this dynamic company. In 2018 my wife and I had relocated to Albuquerque after living in Mexico for eight years. We had a business photographing destination weddings and teaching photography workshops in Chiapas. We were both ready for a change and I was ready for a new challenge.

It all started when I read an op-ed piece in the Sunday Journal by M’tucci’s founder, Jeff Spiegel. In his essay, he took local companies to task for complaining about the lack of talent in New Mexico. He said that M’tucci’s had no problem finding and keeping talented people and that they would open their third location soon.

I sent Jeff and Katie an email the next day saying, “I wonder if my skills would be of interest to you.” Luckily they said yes. After beginning my career as a newspaper photographer, then transitioning to television news, I moved on to freelance photography. For the last 40 years, I have told stories and made photos for magazines (TIME, Newsweek, Smithsonian), books (National Geographic) and corporate clients.

I was given the job of telling the M’tucci’s story. I would use social media, enhance this website and make videos for a new YouTube channel. After the first month, Jeff said, “I want a newsletter or weekly newspaper.” La Gazzeta first appeared on this website on March 18, 2019. The M’tucci’s story not only includes the amazing team, the food and drinks, but also the culture of Italy and how it influences everything at M’tucci’s.

A lot has happened in the last three years: the Market & Pizzeria closed, M’tucci’s Twenty-Five opened, all restaurants closed, all restaurants opened, family meal kits were created, new patio spaces built, new M’tucci’s pork, sausage and wine was introduced, and an ever expanding group of talented people came to the M’tucci’s family. Let me indulge in a little nostalgia and show some of the images and videos from the past three years.

SCENES FROM THE MARKET

The Market closed in November 2019, after several years of being a popular destination for West side residents. Unfortunately, with the opening of M’tucci’s Twenty-Five a few months away, we decided that we couldn’t do both.

M’TUCCI’S FAMILY

The Partners in 2019 at the Market & Pizzeria.

Some of the Chefs and Managers at our three locations.

EVENTS

Weddings, fundraisers, shrub cocktail classes and Mother’s Day Brunch at Gruet Winery were just a few of the events that we catered in the past three years.

NEW PRODUCTS

M’TUCCI’S YOUTUBE CHANNEL

There are more than 80 videos on M’tucci’s YouTube channel, covering cooking demonstrations and cocktail techniques. However, the video below is our most popular, with Chef Cory’s demonstration for making Bacon Wrapped Filet Mignon being viewed by more than 3,800 people.

Weekend Specials

M’tucci’s Italian

Ravioli: House Made Ravioli filled with Mushrooms & Ricotta topped with House Capicolla, Sun-Dried Tomatoes, Mushrooms, Caramelized Onions, with a 10-year-old Balsamic Butter Sauce $25

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

Pan-Seared Mahi Mahii: Creamy Garlic Mashed Potatoes, Grilled Artichoke Hearts, Sautéed Arugula, Lemon Caper Butter Sauce $25

Sackett Farms Braised Pork Shank: Mashed Potatoes, Red Wine Porcini Braising Sauce $25

Weekend Cocktail

Rumarretto: Pyrat Aged Rum, Lazzaroni Amaretto, Heavy Cream, Brown Sugar Syrup, Angostura Bitters, Cinnamon


M’tucci’s Moderno

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

Pan-Seared Mahi Mahi: Garlic Mashed Potatoes, Sautéed Organic Baby Arugula, Roasted Artichoke, Lemon Butter Caper Sauce, Prosciutto Powder $26

Beef Tips Tortellini: Cajun Seasoning, Grape Tomatoes, Rosa Sauce $20

Weekend Cocktail

Aperol Sour: Woodford Reserve Bourbon, Aperol, Simple Syrup, Fresh Lime, Egg White


M’tucci’s Twenty-Five

Frutti di Mar: White Clams, Totten Inlet Black Mussels, Pink Patagonia Shrimp, Spicy Roasted Clam Tomato Sauce, House Spaghettini & Fresh Basil $23

24 oz. Bone-In NY Strip: Garlic Whipped Potatoes, Grilled Broccollini, Smoked Blackberry Bone Marrow Butter $34

Pan-Seared Mahi Mahit: Garlic Whipped Potatoes, Grilled Escarole, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $25

Cicchetti Special: Smoked Salmon Tartare, Strawberry Shrub Jam, House Rosemary Pecorino Crackers, Fresh Herbs $6

Weekend Cocktail

Pelirrojo: Espolon Blanco Tequila, Ginger Syrup, Fresh Lime Juice & Grapefruit Juice Soda

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

Thursdays @ 6:30 & Fridays @ 7:00

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


January

1/14

Eryn Bent @ Moderno

1/20

Amy Faithe @ 25

RJ Perez @ Moderno

1/21

Cali Shaw @ Moderno

1/27

Lani Nash @ 25

Melissa Rios @ Moderno

1/28

Jason Seel @ Moderno

2/3

RJ Perez @ 25

Eryn Bent @ Moderno

2/4

Lani Nash @ Moderno

2/10

Melissa Rios @ 25

Jason Seel @ Moderno

2/11

Cali Shaw @ Moderno

2/17

Kirk Matthews @ 25

Rj Perez @ Moderno

2/18

Lani Nash @ Moderno

2/24

Amy Faithe @ 25

Kirk Matthews @ Moderno

2/25

Eryn Bent @ Moderno

3/3

RJ Perez @ 25

Kirk Matthews @ Moderno

3/4

Lani Nash @ Moderno

3/10

Lani Nash @ 25

Nathan Fox @ Moderno

3/11

Melissa Rios @ Moderno

3/17

Amy Faithe @ 25

Jason Seel @ Moderno

3/18

Lani Nash @ Moderno

3/24

Eryn Bent @ 25

Melissa Rios @ Moderno

3/25

Kirk Matthews @ Moderno

Thanks for reading. See you next Friday. Ciao!



M'tucci's 2021 in Review, Pt. 2

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As the weather warmed up, restaurants were allowed to open up and operate at full capacity. More than anything, this allowed us to see old friends and to create the great food and drinks that are part of our DNA. Needless to say, the lack of operating restrictions brightened everyone’s mood.

JULY - The BARS were open!! Our guests could, once again, sit at the bar and chat with their friends and the bartenders. As travel restrictions were lowered, more people were talking about traveling after a long period of being at home. La Gazzeta suggested a few places to visit in Italy.

M’tucci’s Italian added a new dish for two prepared at the table, Pasta dalla Forma, a pasta dish that is finished in a wheel of imported Italian cheese. Several added toppings have made the dish a nightly favorite. We celebrated our 8th Anniversary with a Prix Fixe dinner at all locations featuring Sackett Farms pork and M’tucci’s Private Label wines. A special Shrub cocktail was created with commemorative glasses. Hope you got one or two!

 

AUGUST - Company President Joh Haas and Partner/Beverage Director Austin Leard traveled to Amador County in California to visit the winery that is producing the next vintage of M”tucci’s Private Label Wines. While there, they had the difficult, but enviable, task of creating the new Rosso. They created an amazing blend using Barbera, Cabernet, Primitivo & Syrah.

The Wednesday night Prix Fixe returned to M’tucci’s Italian and is once again a regular event. The Prix Fixe pairs 3 wines with 3 courses for only $25 per person. It is usually announced on social media around 1:00 on Wednesday.

Planning and research continued for the September trip to Rome to gather information and inspiration for M’tucci’s Bar Roma.

SEPTEMBER - In the first part of the month, M’tucci’s began appearing on New Mexico Living every other Monday morning on KRQE. On our first appearance Chef/Partner Cory Gray showed how he makes Pasta dalla Forma (only available at M’tucci’s Italian).

We catered two large events for our founders’ daughter’s wedding. The rehearsal dinner filled the entire space at M’tucci’s Twenty-Five (and you can book it, too!) and was followed by a lovely garden wedding and dinner under a large tent. The staff at Twenty-Five and Taña, M’tucci’s Catering Manager, created two magical evenings.

Five of us: John Haas, Austin Leard, Chef/Partner Shawn Cronin, Manager/Partner Amanda Romero and I arrived in Rome the day after the wedding weekend and hit the ground running, eating at 12 different restaurants, visiting (OK - drinking at) eight different bars and taking one pasta class - in five days! In addition to all of the restaurant and bar research we still managed to take in the Vatican and Coliseum and not get killed during one of our many trips through the city on stand-up scooters.

OCTOBER - The new Amador County wines that John and Austin selected arrived this month. In addition to the aforementioned Rosso, we also received a single varietal Montepulciano. We hosted a fundraiser at M’tucci’s Moderno for Alta Mira New Mexico during the International Balloon Fiesta. Executive Pastry Chef Brianna Dennis revamped one of M’tucci’s signature desserts, Twinkie d’ Italia and created a new dessert for M’tucci’s Twenty-Five, Lemon Chantilly Cake topped with Almond Brittle Dust and Fresh Blackberries.

NOVEMBER - M’tucci’s Twenty-Five introduced a new Brunch menu, served every weekend from 11:00 - 3:00. I love the substitution of a crispy eggplant slice for the traditional English Muffin on the Eggs Benedict Cotto and you’ve never had great Shrimp and Grits until you have had it made with Italian Polenta.

The M’tucci’s Sparkling Wine arrived, made in collaboration with New Mexico’s award-winning Gruet Winery. That brings the selection of M’tucci’s wines to five: Bianco, Rosso, Montepulciano, Dolcetto and Sparkling. We offer great deals at each location when the a bottle is only $16. Half price nights are: Monday at Twenty-Five, Tuesday at Italian and Wednesday at Moderno. You can also get a glass at reduced prices during Happy Hour.

EPC Brianna does it again with her trio of fantastic pies for Thanksgiving. If you missed out - you really missed out and you’ll just have to wait until next year!

DECEMBER - It was a busy month with tons of holiday parties, dinners and catering. Our annual Give & Receive Gift Cards were available all month. We did a pop-up market with local young vendors on the patio at the future M’tucci’s Bar Roma on Central in Nob Hills during their Shop & Stroll Saturday. The vendors got a free space to sell their crafts, RJ Perez performed live music, Austin and Minister of Culture Howie Kaibel handed out Hot Chocolate Bombs, and we donated 10% of all Gift Card Sales to benefit the Sophia Foundation, a NM foundation that supports families with children on the Autism spectrum.

Continuing our commitment to hiring the best people and giving them the tools to excel, Amanda Romero was made a M’tucci’s Partner. She started working with us as a bar back more than six years ago and rose to the position of manager, first at M’tucci’s Italian, eventually becoming the General Manager at M’tucci’s Moderno.

Renovations began on the interior of the new Bar Roma location, but the first step was to finish work on the building across the alley that were the original mechanic’s bays at the 1930s Ford dealership. That space is now the home to M’tucci’s Provisions, which provides fresh-baked all-natural bread, fresh pasta and mozzarella to our restaurants. We tripled the space, making for a more productive and happier work environment for our team.

One of the under-utilized rooms at M’tucci’s Twenty-Five was converted from a storage space to an effective work area for Executive Pastry Chef Brianna and her assistant. Working in the room affectionally dubbed the Pastry Palace, they are responsible for creating all of the desserts and gelatos for the restaurants.

We became supporters of NPR’s Morning Edition on KUNM.

Quite a year. Thanks for being part of it and thanks for reading La Gazzeta.

M’tucci’s New Speakeasy

There was a lot of news published this week about the Speakeasy that will open at M’tucci’s Bar Roma in the Spring. The interior design and feel will be inspired by the bars that we visited in Rome. The space will be limited to 35 guests and will have “old world charm”.

Details about membership will announced soon.

Below are a few of the places we visited in Rome, which will give you an idea of our plans.

https://abq.news/2022/01/mtuccis-restaurants-adds-speakeasy-in-nob-hill/

https://nmliving.com/2022/01/03/mtuccis-has-a-new-location-in-nob-hill/

https://www.bizjournals.com/albuquerque/news/2022/01/03/mtuccis-restaurants-to-open-speakeasy.html?utm_source=st&utm_medium=en&utm_campaign=ae&utm_content=aq&ana=e_aq_ae&j=26245071&senddate=2022-01-03

Weekend Specials

M’tucci’s Italian

Ravioli: House Made Ravioli filled with Prosciutto & Ricotta topped with Chicken, Portobello Mushrooms, Caramelized Onions, Asparagus & Capers in a Vodka Sauce topped with Shaved Parmesan and Micro Greens $25

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

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

Milk Braised Wild Boar & Cockle Clams with House Spaghettini tossed with a Lemon Cream Sauce $27

Weekend Cocktail

M’tucci’s Gateway Spritz: Amaro Nonino, M’tucci’s SparklingWine, Crisp Soda Water, Lemon Twist


M’tucci’s Moderno

24 oz Hand-Cut Bone-In Porterhouse: Salt Water Potatoes, Grilled Asparagus, Salsa Verde $38

Pan-Seared Sea Scallops: Garlic Mashed Potatoes, Sautéed Organic Baby Arugula, Roasted Artichoke, Lemon Butter Caper Sauce, Prosciutto Powder $31

House Made Lobster Ravioli: Cold Water Lobster & Crab, Wild Pink Shrimp, Bay Scallops, Grape Tomatoes, Lobster Cream Sauce $31

Weekend Cocktail

Aperol Sour: Woodford Reserve Bourbon, Aperol, Simple Syrup, Fresh Lime, Egg White


M’tucci’s Twenty-Five

Balsamic Marinated Chicken Breast, Root Vegetable Hash, Balsamic Reduction $21

16 oz Veal Porterhouse: Garlic Whipped Potatoes, Grilled Brocollini, Smoked Blackberry Bone Marrow Butter $34

Pan-Seared Ruby Trout: Garlic Whipped Potatoes, Grilled Escarole, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $21

Weekend Cocktail

M’tucci’s Gin Fizzy: Kiwi Dragonfruit Infused Aviation Gin, 03 Orange Liqueur, Fresh Lemon Juice, Egg White and Club Soda

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

Thursdays @ 6:30 & Fridays @ 7:30

January

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

That’s all for 2021 Folks. Thanks for reading. See you next Friday. Ciao!

M'tucci's 2021 in Review, Pt. 1

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Let’s take a look back at a year that we won’t soon forget. It was a year with challenges, but it also was a year of opportunities. While M’tucci’s is always looking forward, it is worthwhile to remember the highlights of 2021.

January

M’tucci’s Private Label Wines are introduced. We worked with a small vintner in California who sourced fruit from wine grape farmers in the Russian River Valley and Contra Costa County. That collaboration produced a white wine made from the Verdeho grape, a Dolcetto and a red blend that we called Rosso.

For those who didn’t feel like dining out, M’tucci’s Gourmet TV Dinners were another way to enjoy our food. Everyone had their favorite, but we said goodbye to them in the fall after restaurants were allowed to operate at full capacity.

February

We were able to offer limited indoor and patio dining and continued to expand our selection of Sackett Farms pork in our regular menu and in our weekend specials. With restrictions still in place, Chef Cory continued to create a take out meal kit every week. It featured all that was needed for a 3-course meal, with cooking instructions and a recipe card.

March

We observed St. Patrick’s Day and planned for Easter with themed meals for dining in and taking away. The weather was warming and our guests flocked to the patios. La Gazzeta did profiles on M’tucci’s Bianco, Dolcetto and Rosso wines and each restaurant started a wine night when a bottle of each was only $16.

April

La Gazzeta introduced you to some of the creative chefs at M’tucci’s, showcasing some of their creations. There was a guest column from award-winning writer Matt Goulding. We published an excerpt from his book about Italian food and travel, “Pasta, Pane, Vino”. We also took a look at Italian Trattorias and the vast variety of Italian cheeses.

May

We created special Mother’s Day menus and covered a bit of Mother’s Day history in Italy. After several months of testing and tasting, M’tucci’s Artisanal Italian Sausage arrived in area Albertsons Markets and at all M’tucci’s locations. Chef/Partner Cory Gray has created several recipes using the sausage and there are videos of each one on our YouTube Channel. Watch Cory making Sausage and Rigatoni below.

June

We announced that we would open up the fourth M’tucci’s in the historic building on Central Avenue that housed the former Kelly’s Brew Pub. M’tucci’s Bar Roma will open early in 2022, featuring a redesigned large patio and an interior with an expansive bar and several Charcuterie stations. The menu will reflect typical Roman dishes, as well as many M’tucci’s favorites. The mechanic’s bays in the building behind the main structure now house M’tucci’s Provisions, which produces all of our bread, pasta and mozzarella. There will be another big announcement about M’tucci’s Bar Roma in the next week, so watch this space and/or our social media pages.

We will cover the last half of 2021 next month.

New Year’s Eve Specials

M’tucci’s Italian (closing at 11:00pm)

Ravioli: House Made Ravioli filled with Roasted Sweet Potato & Ricotta topped with Sautéed Pink Shrimp and Lobster, Roasted Root Vegetables, Caramelized Onion, Shrimp Cream Sauce, Peppadew Pepper Relish $27

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

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

New Option for Pasta Dalla Forma for Two: Slow Roasted Wild Boar Mushroom Ragu with San Marzano Tomatoes & Caramelized Onion. The add-on is $16 for two.

Weekend Cocktail

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


M’tucci’s Moderno

24 oz Hand-Cut Bone-In Porterhouse: Salt Water Potatoes, Grilled Asparagus, Salsa Verde $38

Pan-Seared Sea Scallops: Garlic Mashed Potatoes, Sautéed Organic Baby Arugula, Roasted Artichoke, Lemon Butter Caper Sauce, Prosciutto Powder $36

House Made Lobster Ravioli: Cold Water Lobster & Crab, Wild Pink Shrimp, Bay Scallops, Grape Tomatoes, Lobster Cream Sauce $32

 NYE Beverage Specials

Sparkling

M’tucci’s Sparkling Wine, New Mexico     --- $8/$32 B/G

Gruet Grand Reserve, New Mexico            --- $55 Bottle

Argyle Brut, Oregon                                      --- $60 Bottle

Rotari Brut 2013, Italy                                  ---$37 Bottle


Red

Rompicollo Super Tuscan 2016, Italy         ---$8/$28 B/G

Amancaya Malbec/Cabernet 2018, Arg.   ---$45 Bottle

Antinori Antica Townsend 2012, Napa      ---$110 Bottle 

Live Music

Lani Nash performs 7:30 - 10:00 DJ Music from 10:30 -12:30


M’tucci’s Twenty-Five

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

Baked Salmon and Crab Filled Cannelloni, Lobster Cream Sauce Garnished with Young Parmesan and Fresh Parsley $19

Truffle and Wild Mushroom Ragu, Roasted Onions, House Made Spaghettini, Fresh Herbs, Lemon Zest, Cracked Pepper $16

.Arancini: Crispy Fried Risotto with Porcini and Black Truffles Served with a Mushroom Ragu.

Live Music

Jason Seel performs 7:30 - 10:00 DJ Music from 10:30 -12:30

Weekend Cocktail

Bernalillo County Bubbles: Jameson Irish Whisky, Yellow Chartreuse, Lemon, Honey with a M’tucci’s Sparkling Wine float

Holiday Cocktail

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

Today is the Last Chance to Purchase Holiday Cookies and the Give & Receive Gift Certificate

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

Thursdays @ 6:30 & Fridays @ 7:30

December

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

That’s all for 2021 Folks. Be Safe, Be Kind. Thanks or reading. See you next Friday. Ciao!

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!