Introducing Teddy Roe's

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Teddy Roe’s Bar is a small, intimate bar that will open on Monday, July 25 at 5:00pm. It is inspired by the Speakeasies that flourished during Prohibition 100 years ago (1920-1933). The private, illegal clubs were started as venues to gather and enjoy an illegal cocktail. The name came from the admonition to “speak easy” when patrolling policemen passed. The bars had secret entrances, passwords - and depending on their source for spirits - drinkable cocktails. The main sources of good spirits during Prohibition were smuggled from outside U.S. borders (particularly Canadian Whiskey and Cuban Rum). If smuggled booze wasn’t available, then clubs turned to home distillers who made moonshine or “bathtub” gin.

The concept of small cocktail bars patterned after Speakeasies began a resurgence in the early 2000s and can be found in major cities around the world. We visited one of the more famous clubs last September in Rome, Jerry Thomas, for inspiration for Teddy Roe’s. Amanda Cronin, the General Manager/Partner at M’tucci’s Bar Roma, was the leading force behind creating Terry Roe’s in a corner of our building.

Once construction was underway, two of the Duke City’s best-known, award-winning bartenders came on board to plan the finishing touches and to create a cocktail menu that would honor the classics and also offer new and creative drinks. Jessica O’Brien (most recently at Sister Bar) and Arcy Law (from M’tucci’s Italian) designed the menu and picked a few talented bartenders and servers to complete their staff. You’ll love some of their new creations: Witches and the Bees , The Great Migration, Genuine Risk and Jones’n for Mexico.

“Who the heck is Teddy Roe?” you might ask. Teddy Roe was born in Louisiana in 1898 and was a bootlegger in Arkansas while a young man during Prohibition. He moved to Chicago and started working for a tailor, Edward Jones, who had a side business of running numbers - the early illegal lottery. He and the Jones brothers were making huge sums of money on Chicago’s South Side in the 40s. He was so successful that the Italian mob (run at the time by Sam Giancana), tried to move in on his territory and take over his action. He avoided several assassination attempts (he whacked the first guy who came to kill him), but they finally got him in 1952. He was known for his generosity among the black community on the South Side, and his funeral was one of the largest ever seen in Chicago at the time. You can read more about him on the Teddy Roe’s website.

Teddy Roe’s is a reservation-only establishment with a small bar, lounge area and a private room that may be reserved. Annual private and corporate memberships are available. Members receive several perks, including preferential reservations. Non-members can make a reservation through the Teddy Roe’s website up to 48 hours in advance. Reservations will be available in two-hour blocks. Dancing on tables or on the piano is not allowed. However, dancing on the bar will be at the discretion of the bartender.

Click here for the website.

Click here to complete a membership inquiry.

9th Anniversary Menu Available through Sunday

Sweet Bites & Brews - July 27 & 28 @ Steel Bender Brewyard

A Benefit for Lavender in the Village

M’tucci’s Executive Pastry Chef, Brianna Dennis has created:

Fruit Entremet (sugar cookie, vanilla mousse, mixed fruit filling)
with
Esmerelda Italian Pilsner

Other pairings include:

Biscochito "Sandwich" with Raspberry Ganache
+
OktoberFiesta (releasing Wed 27th)

Williray's White Chocolate Raspberry Cheesecake

+
Raspberry DYNAMITE Kettle Sour

Eldora Chocolate's Lemon Lavender Chocolate and International Chocolate Award Winner 70% Zesty Mango Pinon
+
Wild & Krieky Barrel (mixed-culture red ale aged with Los Rancho cherries)

$19 per person for the four pairings

These are the Sweet bite pairings from last year

Our Smoked Golden Beet Risotto is so popular, that we are in the challenge until the end of July!

Help Us Raise Money for The Grief Center

Route 66 Summerfest 2022 - July 23

There will be a stage at Wellesley & Central. Reservations for Saturday are strongly recommended. Restaurants will be busy and parking will be insane. Hope to see you!

Chef/Partner Cory Gray Cooking Demonstration at Albertsons Market at Wyoming & San Antonio - Featuring M’tucci’s Artisanal Italian Sausage

Free recipe cards and samples!

Saturday, July 23 from Noon - 4:00

Cory will inspire you with ways of cooking M’tucci’s Artisanal Sausage - only at Albertsons Markets

Weekend Specials

M’tucci’s Italian

Ravioli - Green Chile/Ricotta filled: Spiral Ham, Spring Onions, Capers, Gorgonzola Cream Sauce $25

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

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

Braise - Beef Short Ribs Braised in Blackberry Shrub, Garlic Mashed Potatos, Mushrooms, Carrots, Red Wine Shrub Reduction $31

Weekend Cocktail

Midnight Train - Town Branch Bourbon, Fresh Lime Juice, Muddled Blackberries, Simple Syrup, Tiki Bitters


M’tucci’s Moderno

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

Pan-Seared Swordfish - Roasted Artichoke, Braised Escarole, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $28

Sackett Farms Pork Cheek Pappardelle - Braised Pork Cheeks, Braising Sauce, House Made Pappardelle, Shaved Prosciutto Garnish $21

Weekend Cocktail

Hurricane Mike’s Wooden Leg - Goslings Rum, Bacardi Rum, Fresh Lime, Pineapple and Orange Juice, Splash Cherry Grenadine


M’tucci’s Twenty-Five

8 oz. Black Angus Picanha (Sirloin Cap) - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $33

Pan-Seared Ruby Trout - Garlic Whipped Potatoes, Sautéed Arugula, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $26

Duck Confit with Carnaroli Risotto - Duck Leg & Thigh, Agave Braised Root Vegetables, Roasted Apples & Plum Sauce $27

Weekend Cocktail

This Lil Piggy: Piggy Back Whistle Pig 6-Year Old Rye Whiskey, Liquid Alchemy Peach, Liquid Alchemy Ginger, Cardamaro, Fresh Lemon Juice


M’tucci’s Bar Roma

Five Cheese Ravioli - Seared Beef Tips, Scallions, Calabrian Chiles, Garlic, White Wine Pecorino Cream Sauce $25

Pan-Seared Branzino - Garlic Whipped Mashed Potatoes, Braised Arugula, Pas-Seared Artichoke Hearts, Lemon Caper Butter Sauce $29

Weekend Cocktail

Pineapple Express - Bumbu Rum, Midori Liqueur, Fresh Pineapple & Lime Juice, Simple Syrup

Live Music for July, August & September

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

7/24 Melissa Rios

7/27 Amy Faithe

7/31 Nathan Fox

8/3 Chessa Peak

8/7 RJ Perez

8/10 Lani Nash

8/14 Amy Faithe

8/17 Austin Van

8/21 Rob Martinez

8/24 Shane Wallin

8/28 Austin Van

8/31 RJ Perez

9/4 Rob Martinez

9/7 Shane Wallin

9/11 Shane Wallin

9/14 Sloan Armitage

9/18 Amy Faithe

9/21 Chessa Peak

9/25 John Martinez

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



7/22 Matt Jones

7/28 Chessa Peak

7/29 Jason Seel

8/4 John Martinez

8/5 Cali Shaw

8/11 Matt Jones

8/12 Sloan Armitage

8/18 RJ Perez

8/19 Jason Seel

8/25 Lani Nash

8/26 Chessa Peak

9/1 Austin Van

9/2 Jacob Chavez

9/8 Paul Hunton

9/9 Alex Maryol

9/15 Melissa Rios

9/16 RJ Perez

9/22 Amy Faithe

9/23 Lani Nash

9/29 Chessa Peak

9/30 Jacob Chavez

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

7/22 Chessa Peak

7/28 Austin Van

7/29 Matt Jones

8/4 Sloan Armitage

8/5 Jacob Chavez

8/11 RJ Perez

8/12 Jason Seel

8/18 Alex Maryol

8/19 Lani Nash

8/25 Matt Jones

8/26 RJ Perez

9/1 Lani Nash

9/2 Chessa Peak

9/8 John Martinez

9/9 Russel Ash

9/15 Shane Wallin

9/16 Cali Shaw

9/22 Melissa Rios

9/23 Alex Maryol

9/29 Austin Van

9/30 Paul Hunton

Thanks for reading. See you next Friday. Ciao!

Celebrating 9 Years

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Happy Birthday to Us and Many Thanks to You!

 
 

Ten years ago, Jeff Spiegel, Katie Gardner and John Haas met and began working on an empty space that would become M’tucci’s Italian. Located at Coors & Montaño, the space had been a variety of failed restaurants: The Mill, Spinns and Tomato Cafe. Vacant for nearly a year, it needed extensive renovation. It took several months and it was a team effort to create M’tucci’s Italian, for example, Jeff & Katie’s future son-in-law, Evan, built the pizza oven.

Avoiding the often chaotic “Grand Opening”, they chose to host several evenings of dinners for friends and family, which allowed the kitchen and the servers to find their footing before the doors were open to the public. These dinners are now a tradition at M’tucci’s.

In that spirit, we want to welcome our friends and family to join us for two special Wine Dinners during our Anniversary Week. Wine Dinners allow the Chefs to stretch and create dishes not served on the daily menu, it gives us the opportunity to pair special wines with those dishes and it gives our guests the opportunity dine with friends and make new friends. The first dinner is Monday, July 18 at M’tucci’s Moderno and our 9th Anniversary Grand Pairing Dinner is Thursday, July 21 at M’tucci’s Twenty-Five. Don’t forget that reservations are required. Please scroll down for the menus.

Anniversary Week Schedules

M’tucci’s Italian

$5 Bar menu all day and Happy Hour M-F 3:00-6:00 and all day Sunday

Monday - $9 Anniversary Menu begins, $4 Shrubs & $5 Charcuterie Boards

Tuesday - Half Price Bottles of M’tucci’s Private Label Wines

Wednesday - $25 3-Course Prix Fixe Dinner

Thursday - Live Music for Dinner

Friday - Weekend Specials

Saturday - Brunch 11:00-3:00

Sunday - Brunch 11:00 - 3:00, Half Rack of Smoked Baby Back Ribs with sides $18

M’tucci’s Moderno

$5 all Day Bar Menu and Happy Hour 3:00 - 6:00 Monday - Friday

Monday - 6:30 Greatest hits Wine Dinner - $9 Anniversary Menu begins, Happy Hour 3:00 - 10:00 & $15 Family Charcuterie Boards

Tuesday - $4 Shrubs

Wednesday - Half Price Bottles of M’tucci’s Private Label Wines and $5 personal Charcuterie Boards

Thursday - 6:30 Oscar Butler Live in the Bar

Friday - 7:30 Chessa Peak Live in the Bar, Weekend Specials

Saturday - Weekend Specials

Sunday - 11:00-3:00 Brunch Specials & M’tucci’s Famous Sunday Lasagna

M’tucci’s Twenty-Five

Happy Hour Menu 3:00 - 6:00 M-F

Monday - $9 Anniversary Menu begins, Half Price Bottles of M’tucci’s Private Label Wines, $5 Personal Charcuterie Boards

Tuesday - Half Price Pizza and Flatbreads

Wednesday - $5 Shrub Cocktails

Thursday - 6:30 9 Year Anniversary Dinner

Friday - 7:30 Matt Jones Live in the Bar, Weekend Dinner Specials

Saturday - 11:00 - 3:00 Brunch Menu, Weekend Dinner Specials

Sunday - 11:00 - 3:00 Brunch Menu, Weekend Dinner Specials, Herbed Rotisserie Chicken & Sides

M’tucci’s Bar Roma

Monday - $9 Anniversary Menu begins

Wednesday - 6:30 Cali Shaw performs

Friday - Sunday - Weekend Specials

Sunday - Noon Amy Faithe Live

We also want to thank our guests by offering an Anniversary menu with some of your favorites for $9 all next week at all locations.

Saturday Morning Fun at M’tucci’s Bar Roma

Still a few tables available. Call to make a reservation. This is an all ages show!

The Grief Center Fundraiser @ M’tucci’s Bar Roma

Weekend Specials

M’tucci’s Italian

Ravioli - Herbed Chicken/Ricotta filled: Roasted Chicken, Sautéed Carrots, Leeks & Celery, Lemon Thyme Cream Sauce $25

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

Pan-Seared Ruby Trout: Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $31

Braise - Crispy Braised Sackett Farms Pineapple Shrub Pork Belly, Creamy Snap Pea Risotto, Sun Dried Tomatoes, Mushrooms, Spring Onions $27

Pasta - Softshell Crab Amandine - Roasted Almonds, Spring Onions, House Linguine $31

Weekend Cocktail

Carrasco - Tanqueray Gin, China China Amaro, Orange Bitters


M’tucci’s Moderno

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

Pan-Seared Scallops - Roasted Artichoke, Sautéed Organic Arugula, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $39

Sackett Farms Pork Picata - Arugula, Capers, Tomatoes, Lemon Butter Sauce, Feta & Spaghetti $21

Totten Inlet Mussels & N’duja - Tomatoes, Red Onion, Bercy & Garlic Bread $12

Weekend Cocktail

Crema Rosa - Beefeater Gin, Orgeat, Raspberry Puree, Fresh Lemon Juice, Splash of Soda


M’tucci’s Twenty-Five

14 oz. Hand Cut Ribeye - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $39

Pan-Seared Bay Scallops - Garlic Whipped Potatoes, Sautéed Arugula, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $39

Braised Sackett Farms Pork Belly - House Made Gnocchi, Roasted Carrots & Fennel, Pineapple Jus $23

Weekend Cocktail

Grimaldello Dorado Gimlet: Safe House Lock Pick Barrel Aged Gin, Alchemist Passion Fruit, Fresh Lime Juice, Simple Syrup


M’tucci’s Bar Roma

Pan-Seared Artic Char - Garlic Whipped Mashed Potatoes, Braised Arugula, Pan Seared Artichoke Hearts, Served With a Lemon Caper Butter Sauce. $29

Calabrian Chile Braised Sackett Farms Pork Shank - Red Wine, Rosemary Pomodoro Brodo, Sun Dried Tomato Polenta with Za’atar, Braised Asparagus, Fried Olive Gremolata $25

Polenta Crusted Tofu $19

Vegan Porcini Mushroom Risotto - Charred and Pickled Fennel, Tri-Colored Agave Roasted Carrots, Braised Greens, Smoked Herb Oil $19

Weekend Cocktail

Limoncello Spritz - House Made Limoncello, Muddled Basil & Orange, M’tucci’s Sparkling Wine

Live Music for July

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

7/17 RJ Perez

7/20 Cali Shaw

7/24 Melissa Rios

7/27 Amy Faithe

7/31 Nathan Fox

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


7/15 DeAndre Aragon

7/21 TBD

7/22 Matt Jones

7/28 Chessa Peak

7/29 Jason Seel

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

7/21 Oscar Butler

7/22 Chessa Peak

7/28 Austin Van

7/29 Matt Jones

Thanks for reading. See you next Friday. Ciao!

Great Bars

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What makes a great bar? Is it the cocktails, the decor or the music?

It’s the staff! The bartender who warmly greets you, makes your usual drink or creates something special, and makes you feel welcome is the main ingredient in a great bar. In a great bar you are part of the family - a guest in our home.

Quality cocktails are important, as are the decor and the music, but it’s our M’tucci’s family that make your bar experience memorable and worth repeating. Partner/Vice-President Austin Leard is the driving force behind the success of the four M’tucci’s bars - and the important ingredient that makes them all consistent and comfortable.

“When I am looking for a bartender, their personality and their work ethic are more important than their resume,” he said. “I can correct their bad bartending habits, but I can’t teach them a work ethic or create a sparkling personality. Our bars are large - they aren’t one-man shows - so working well as a team is really important”

Technique is important, especially when there are signature cocktails (as well as the classics) served at all locations. The Negroni you order at M’tucci’s Italian should taste exactly like the Negroni that you order at M’tucci’s Bar Roma - regardless of which bartender makes it. There are several elements that go into consistency, but technique is the one that is the most important.

Austin said M’tucci’s bartenders use a jigger, because measurements matter when building a cocktail. Measuring every ingredient that goes into a cocktail is crucial to making consistently balanced drinks.

The cocktail book “Death & Co” published by the bartenders behind the famous bar of that name, talks about the importance of technique. Their philosophy mirrors the M’tucci’s philosophy nicely: “Our collective style has evolved from watching each other at work . . endless experimentation, and a measure of innovation, always with the goal of making great drinks more quickly, efficiently, and, most importantly, consistently.”

Shaken or Stirred?

The next important technique is the proper stirring or shaking a drink. Our general rule of thumb: if a cocktail contains fruit juice, egg or cream it should be shaken. If a cocktail is comprised of transparent ingredients - spirits, vermouth, sweeteners or bitters - it should be stirred.

Shaking a cocktail achieves integrated ingredients and a balanced drink by adding air bubbles and emulsification. Vigorous shaking and the size of the ice cubes are both important when making a great margarita or daiquiri. Shaking with ice cubes that are too small often results in broken cubes and a cocktail that is too diluted.

Stirring a cocktail properly produces a cold and balanced drink, but one vital thing occurs - dilution. Martinis, Negronis and Manhattans need to be chilled, but they also need their spirits to be softened by the slight melting of the ice that occurs during stirring. The goal is to create a silky mouthfeel. Compare a Manhattan or Martini that has been stirred vigorously for five seconds (as if the bartender has better things to do) to one that has been stirred steadily for 15 seconds. A completely different cocktail. Our bartenders also know the difference between diluting a cocktail that will be served straight up or over a large single cube. A straight up cocktail will be stirred to complete dilution, since it won’t have added dilution of the large cube.

How does Austin feel about James Bond’s Martini order - shaken, not stirred?

“Some guests like the broken ice on the top of their Martini. If that’s what they want, our bartenders know how to make them so the cocktail has the proper dilution and the flavor they want,” he said. “That technique is really common with a Dirty Martini which uses olive juice. Guests usually want it shaken hard so it has ice crystals on top.”

As our guest know, we are a restaurant first that serves great food and cocktails. What if there was a M’tucci’s night spot that featured a small, dark, intimate atmosphere, soft music and personable bartenders who great you warmly and create your favorite classic and creative cocktails? Stay tuned to this space, there is big news coming!

M’tucci’s in the News


M’tucci’s Bar Roma receives a top 4-Star Review in the Albuquerque Journal

M’tucci’s Restaurants are named Local Heroes by Edible New Mexico Magazine

Local Heroes are exception individuals, businesses or organizations making a positive impact on New Mexico’s food systems.

M’tucci’s 9th Year Celebration

Next week features a wine dinner at M’tucci’s Moderno on Monday, July 18 (rescheduled from the 14th). The dinner features some of your favorite dishes from wine dinners during the past nine years. The first four courses are paired with M’tucci’s Private Labels wines and Chef Brianna’s dessert is paired with a special Amaro blend. Dolcetto lovers - this is probably your last chance at M’tucci’s Dolcetto. It’s almost gone.

All week from Monday through Sunday all M’tucci’s locations will feature a special $9 menu.

Please note that an earlier social media post stated that the Anniversary Menu is next week. It is July 18-24.

9th Anniversary Dinner @ M’tucci’s Twenty-Five, Thursday, July 21 @ 6:30

Menu coming soon!

Albuquerque Vegan Chef Challenge at M’tucci’s Bar Roma

Vegan Options at M’tucci’s Bar Roma

Grilled Watermelon Bruschetta - Market bread, Fresh Basil, Balsamic Reduction, Maldon Salt $5

Risotto Oro - Smoked Golden Beet Risotto, Charred Fennel, Braised Greens, Served with a Vanilla Thyme Oil and Beet Chips (shown above) $16

Mango Apricot Sorbetto $6

Try them all and vote often!

Weekend Specials

M’tucci’s Italian

Ravioli - Green Chile/Ricotta filled: Spicy Capicola, Turnip Greens, Summer Squash, Caramelized Onions, Alfredo Sauce, Pecorino & Micro Greens $25

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

Pan-Seared California Sea Bass: Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $31

Braise - Smoked, Braised 1/2 Chicken, Garlic Mashed Potatoes, Broccolini, Braising Sauce $27

Weekend Cocktail

Dahlia’s Orchard - Dahlia Tequila, St. George Spiced Pear Liqueur, Fresh Lemon Juice, Simple Syrup, Orange Bitters


M’tucci’s Moderno

24 oz. Hand Cut Porterhouse - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $41

Pan-Seared Rockfish - Roasted Artichoke, Sautéed Organic Arugula, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $25

Beef Tortelloni - Beef Tips, Cajun Seasoning, Grape Tomatoes, Rosa Sauce, Gorgonzola, Slice Green Onion

Weekend Cocktail

Christmas in July - TX Whiskey, Drillaud Creme de Cacao, Orgeat Syrup, Coco Lopez, Cinnamon Dust


M’tucci’s Twenty-Five

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

Pan-Seared California White Bass - Garlic Whipped Potatoes, Sautéed Arugula, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $34

Pork Bolognese Lasagna - Roasted San Marzano Marinara, Herbs, Ricotta, Aged Mozzarella & Parmesan $21

Weekend Cocktail

The Secret Garden: Aviation Gin, Luxardo Maraschino Liqueur, Violette, Lavender Bitters, Honey Simple, Fresh Lemon & Sugared Orchid Leaf


M’tucci’s Bar Roma

Pan-Seared Robalo - Garlic Whipped Mashed Potatoes, Braised Arugula, Pan Seared Artichoke Hearts, Served With a Lemon Caper Butter Sauce. $34

Veal Porterhouse - Charred Red Beet Purée, Tri-Colored Giner-Glazed Carrots, Sautéed Purple Kale, Roasted Garlic, Micro Greens $36

Weekend Cocktail

Appletini

Live Music for July

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

7/3 Rob Martinez

7/6 RJ Perez

7/10 Austin Van

7/13 Lani Nash

7/17 RJ Perez

7/20 Cali Shaw

7/24 Melissa Rios

7/27 Amy Faithe

7/31 Nathan Fox

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

7/8 Melissa Rios

7/14 RJ Perez

7/15 DeAndre Aragon

7/21 TBD

7/22 Matt Jones

7/28 Chessa Peak

7/29 Jason Seel

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

7/8 Alex Maryol

7/14 Matt Jones

7/15 TBD

7/21 Oscar Butler

7/22 Chessa Peak

7/28 Austin Van

7/29 Matt Jones

Thanks for reading. See you next Friday. Ciao!

Authentic Italian

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A UNM student, recently returned from a stay in Italy, contacted us for an essay she needed to write on Italian authenticity. What is authentically Italian? I explained my and M’tucci’s views on what constitutes authentic Italian food.

First, Italian cuisine is regional and the definition of Italian cuisine has many flavors and descriptions. Long-time readers of La Gazzetta know that polenta and risotto come from the north, pesto originated in Liguria, cicchetti are synonymous with Venice, Cacio e Pepe is Roman, bitter greens are popular in Puglia and arancini come from Sicily. However, you can find pizza, pasta, mozzarella and tomatoes throughout the country.

Elizabeth asked what our Chefs learned on our trips to Italy and how did we apply that knowledge to being “authentically Italian”?

It’s not only the foods we ate, but experiencing how Italians view food, cooking and eating. In short, authentic Italian is gathering the best ingredients possible, cooking them simply and enjoying a long meal with friends and family.

So, during this holiday weekend, if you can’t visit a M’tucci’s for Italian food, buy the best ingredients you can find, prepare them simply and enjoy a long, leisurely lunch with friends and family. It’s the M’tucci’s way.

All M’tucci’s locations are closed on Monday, July 4th.

Happy Independence Day. Be safe!

Chef Damien & M’tucci’s Bar Roma in the Vegan Chef Challenge!

Vegan Options at M’tucci’s Bar Roma

Grilled Watermelon Bruschetta - Market bread, Fresh Basil, Balsamic Reduction, Maldon Salt $5

Risotto Oro - Smoked Golden Beet Risotto, Charred Fennel, Braised Greens, Served with a Vanilla Thyme Oil and Beet Chips (shown above) $16

Mango Apricot Sorbetto $6

Try them all and vote often!

July Dinners at M’tucci’s

July 7 @ M’tucci’s Italian

July 14 @ M’tucci’s Moderno

July 21 @ M’tucci’s Twenty-Five

ABQ The Mag - Best of the City

Let’s make it 3 Years in a Row! Vote now by clicking here or using the QR code.

Weekend Specials

M’tucci’s Italian

Ravioli - Pesto/Ricotta filled: Chicken, Sautéed Mushrooms, Roasted Red Pepper Cream Sauce, Crispy Prosciutto, Pecorino & Chives $27

14 oz Herb-Rubbed Hand-Cut Ribeye: 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 $33

Braise - Sackett Farms Pork Shank - braised in Red Wine, over Creamy Polenta, Braising Sauce & Gremolata $27

Weekend Cocktail

America’s Sweet-Tart: Redemption Rye, Creme de Violet, Simple Syrup, Fresh Lemon Juice, Rhubarb Bitters


M’tucci’s Moderno

24 oz. Hand Cut Porterhouse - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $41

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

Chicken Portobello - Garlic, Butter Pan-Roasted Demi-Glase, Spaghettini Pasta $21

Weekend Cocktail

Red, White and Blueberries: Campo Bravo Reposado Tequila, M’tucci’s Blueberry/Raspberry Shrub, Lavender Honey Syrup, Muddled Blueberries, Splash of Soda


M’tucci’s Twenty-Five

24 oz. Hand Cut Porterhouse - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $41

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

Porchetta - Slow Roasted Pork Belly stuffed with Italian Herbs, Pine Nuts, Mortadella; Smoked Cauliflower Purée, Braised Greens, Roasted Red Bell Pepper & Apple/Raisin Demi Glace $24

Weekend Cocktail

Blackberry Sour: Michter’s All American, Fresh lemon Juice, Blackberry & Mint Infused Simple Syrup, Egg White, Rhubarb Bitters


M’tucci’s Bar Roma

Pan-Seared Grouper - Garlic Whipped Mashed Potatoes, Braised Arugula, Pan Seared Artichoke Hearts, Served With a Lemon Caper Butter Sauce. $34

Veal Porterhouse - Garlic Whipped Mashed Potatoes, Asparagus Fritti, Fesh Heerbs with a Mushroom & Marsala Wine Sauce $35

Cicchetti Specials - House Duck Pate, Blueberry/Raspberry Shrub Jam, Agave, Fresh Basil, Maldon Salt.

Weekend Cocktail

White Negroni: Ford’s Gin, Contrato Bianco Vermouth, Luxardo Bitter Bianco, Orange Bitters & Lemon Twist

Live Music for July

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

7/3 Rob Martinez

7/6 RJ Perez

7/10 Austin Van

7/13 Lani Nash

7/17 RJ Perez

7/20 Cali Shaw

7/24 Melissa Rios

7/27 Amy Faithe

7/31 Nathan Fox

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

7/1 RJ Perez

7/7 Eryn Bent

7/8 Melissa Rios

7/14 RJ Perez

7/15 DeAndre Aragon

7/21 TBD

7/22 Matt Jones

7/28 Chessa Peak

7/29 Jason Seel

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

7/1 Lani Nash

7/7 John Martinez

7/8 Alex Maryol

7/14 Matt Jones

7/15 TBD

7/21 Oscar Butler

7/22 Chessa Peak

7/28 Austin Van

7/29 Matt Jones

Thanks for reading. See you next Friday. Ciao!

We Love Vegetables!

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Moms don’t have to say “eat your vegetables!” in Italy, a country with abundant sunshine and fertile land. Vegetables have always been cooked with respect and creativity in Italy. Spurred by the poverty in the South and by the Catholic Church’s meatless Fridays, vegetables have a prominent place on the Italian table.

Asparagus, Artichokes, Beans, Eggplant, Fennel, Garlic, Greens, Mushrooms, Peppers, Tomatoes, Squash, Zucchini and Zucchini or Squash flowers all make regular appearances on Italian tables and on M’tucci’s menus. In Italy and at M’tucci’s, vegetables just aren’t side dishes, but main dishes as well. The preferences of our vegetarian guests are important.

The classic Southern Italian dish, Eggplant Parmesan (Melanzana alla Parmigiana) is on the menu at all of our locations. Popular vegetarian dishes at M’tucci’s Italian include Pasta all’ Arrabiata & Gnocchi di Verdure; M’tucci’s Moderno has an amazing Cream of Wild Mushroom Soup and Artichoke Pesto Ravioli; and M’tucci’s Twenty-Five created Sweet Potato Tortelloni and Smoked Beet + Lemon Risotto.

Our newest location, M’tucci’s Bar Roma, offers thirteen vegetarian appetizers and entrees (not counting salads and seafood dishes). Chefs Damien & Shawn created several dishes inspired by Rome and different Italian regions.

Pescatarians will find a lot of choices at M’tucci’s Bar Roma, with traditional dishes such as Oceano Risotto with Clams, Grilled Octopus and Pink Patagonia Shrimp. A couple of seafood appetizers that you might not see in Italy are an Amaro Cured Salmon Belly, and an Octopus Confit with N’duja, Citrus Dressed Arugula and Pickled Fennel: Polpo di Roma.

M’tucci’s Bar Roma is one of the local restaurants taking part in the Albuquerque Vegan Chef Challenge. During July, participating ABQ restaurants will offer at least one Vegan dish. No meat, seafood or dairy will be in our special Vegan Cacio e Pepe pasta. How will our chefs create a dish that is primarily Pecorino Romano cheese without the cheese? You’ll have to come and taste it for yourself!!

Coming in July - M’tucci’s Celebrates Nine Years with Three Wine Dinners

Dinners will be held:

July 7 @ M’tucci’s Italian

July 14 @ M’tucci’s Moderno

July 21 @ M’tucci’s Twenty-Five

Watch La Gazzetta, Facebook & Instagram for details and menus.

Weekend Specials

M’tucci’s Italian

Ravioli - A Duo of Mushroom Ricotta & Harris Ranch Braised Beef & Ricotta Ravioli: Sautéed Mushrooms, Spring Onions, Asparagus, Thyme Cream Sauce and Red Chimichurri $27

12 oz Hand-Cut Veal Porterhouse: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $32

Pan-Seared Ruby Red Trout: Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $33

Braise - 16 oz. NM Red Chile Braised Lamb Shank - Creamy Blue Corn Polenta, Sautéed Spinach & NM Red Chile Sauce $33

Weekend Cocktail

Got You Girl: Effen Blood Orange Vodka, Elderflower Liqueur, Maraschino Liqueur, Fresh Lemon Juice


M’tucci’s Moderno

10 oz. Picanha Steak - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $33

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

Shrimp & Goat Cheese Pasta - Pink Shrimp, Sweet & Spicy Peppers, Goat Cheese Sauce, Spaghettini Pasta $20

Weekend Cocktail

Sandia Sunset: Raspberry Vodka, Pink Lemonade Vodka, Lemonade, Tikki Bitters and a Pinot Noir Float


M’tucci’s Twenty-Five

16 oz. Veal Porterhouse - Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $38

Pan-Seared Artic Char - Garlic Whipped Potatoes, Sautéed Arugula, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $33

Salmon Cannelloni - Pasta stuffed with Salmon Belly and Ricotta, Mozzarella, Pecorino, Parmesan, Basil and Lobster Cream Sauce $23

Weekend Cocktail

Blackberry Sour: Michters All American, Fresh lemon Juice, Blackberry & Mint Infused Simple Syrup, Egg White, Rhubarb Bitters


M’tucci’s Bar Roma

Pan-Seared Swordfish - Garlic Whipped Mashed Potatoes, Braised Arugula, Pan Seared Artichoke Hearts, Served With a Lemon Caper Butter Sauce. $33

.Spinach Ravioli - Stuffed with Cinque Formaggi. Served with Saffron Braised Lemon Leeks, Fresh Herbs, Pecorino Brown Butter Sauce, Garnished with Crispy Parsley, Shaved Cacio Di Roma. $24

Weekend Cocktail

White Negroni: Ford’s Gin, Contrato Bianco Vermouth, Luxardo Bitter Bianco, Orange Bitters & Lemon Twist

Live Music for June & July

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

6/26 RJ Perez

6/29 Chessa Peak

7/3 Rob Martinez

7/6 RJ Perez

7/10 Austin Van

7/13 Lani Nash

7/17 RJ Perez

7/20 Cali Shaw

7/24 Melissa Rios

7/27 Amy Faithe

7/31 Nathan Fox

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

6/24 Nathan Fox

6/30 Oscar Butler

7/1 RJ Perez

7/7 Eryn Bent

7/8 Melissa Rios

7/14 RJ Perez

7/15 DeAndre Aragon

7/21 TBD

7/22 Matt Jones

7/28 Chessa Peak

7/29 Jason Seel

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

6/24 RJ Perez

6/30 Shane Wallin

7/1 Lani Nash

7/7 John Martinez

7/8 Alex Maryol

7/14 Matt Jones

7/15 TBD

7/21 Oscar Butler

7/22 Chessa Peak

7/28 Austin Van

7/29 Matt Jones

Thanks for reading. See you next Friday. Ciao!

M'tucci's Bread & Pizza

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Several years ago, Chefs/Partners Shawn & Cory were determined to make exceptionally flavorful bread that would not have preservatives, fillers or commercial yeast. To do that, they started with the “starter”.

Our natural starter is very old and is the ingredient that makes our sourdough, ciabatta and baguette unique. A “starter” (lievito madre in Italian) is made by mixing flour and warm water and letting them stand and ferment for a period of time. This is what we use in all of our breads as our leavening agent instead of a commercial yeast. As the starters permeate the atmosphere where it is used, the spores in the air continue to add character and flavor to bread. The starter and fermentation, then the subsequent resting, proofing and baking mean that each loaf takes three days to make.

Sourdough starters acquire yeast and bacteria from the air, and in doing so, become a product of their environment. A starter brought from San Francisco to Albuquerque may have all the characteristics of a San Francisco bread in the beginning, but after time, as local yeasts and bacterias are absorbed, the starter will no longer have San Francisco flavors, but will become an Albuquerque starter. Baking with sourdough is not easy, since it’s a delicate dance to balance.

“My favorite thing about bread in general is that it is never perfect. We have been baking loaves for 7-8 years and every time I try it, all I can think is that it can be better. Still though, every time I toast up a piece of the wheat bread (my personal favorite), I remember why I got into bread baking in the first place,” said Company Chef Shawn Cronin.

“It isn’t easy to make good bread with sourdough cultures,” writes Harold McGee in his encyclopedic tome of food science, On Food and Cooking, first published in 1984. This is for a couple reasons, he explains. One is the balance of bacteria and yeast. Because the bacteria grow faster than the yeast, there is far more bacteria in any given starter, which can inhibit yeast’s production of carbon dioxide, which helps bread to rise. In addition, because a sourdough starter is acidic, it can weaken the structure of bread dough, resulting in a dense loaf.

Sourdough breads are challenging to make, but they have superior flavor and texture compared to mass-produced bread. They are also healthier according to many websites and sources. Here are some quotes from the website breadmatters.com, “Sourdough lactic acid bacteria (LAB) can modify the bits of gliadin and glutenin protein in wheat flour that are toxic to people with coeliac disease (CD) and non-coeliac gluten sensitivity. This doesn’t necessarily mean gluten-sensitive people can eat it, but the presence of LAB means it is more digestible and can contribute to good gut health, similar to probiotics.”

“LAB also produce anti-oxidants and peptide lunasin, an anti-allergenic substance. In addition, sourdough with unbleached flour is a significant source of dietary minerals such as iron, calcium, magnesium and zinc.” People who are reducing carbs or are adhering to the Keto diet should know, " “sourdough LAB produce organic acids that, under the heat of baking, cause interactions that reduce starch availability. The lowest glycaemic index (GI) breads are whole-grain sourdoughs.” Translation: fewer calories and sugar than conventional bread.

The proof is in the results on your plate, either with a sandwich, on a Charcuterie Board or however you choose to use it at home.

The same quality ingredients and attention to detail goes into our pizza dough. A tangy crust with a slight char is required for authentic Pizza Napoletana and it’s one of the best things about a M’tucci’s pizza.

Our breads are available at all M’tucci’s locations and at most area Albertsons Markets.

If you want to know more about the care that goes into our bread making, or how you could make your own sourdough starter, tune in to Monday’s episode (approximately 9:45am) of New Mexico Living on KRQE, when Company Chef Shawn Cronin will demonstrate some bread tricks and techniques.

Steel Bender Brewyard Five Course Dinner

Still a few seats available, call now: 505-554-2660

Weekend Specials

M’tucci’s Italian

Ravioli - Beef Ricotta Ravioli: Peas, Mushrooms, Caramelized Onions, Red Wine Cream Sauce, Garnished with Arugula, Radish & Pecorino $27

14 oz Herb-Rubbed Hand-Cut Ribeye: 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 $33

Braise - Pineapple Rosemary Pork Belly: Creamy Risotto, Jalapeño, Red Onions, Sun Dried Tomatoes, Pineapple Shrub Garnish, Shaved Parmesan & Micro Greens $27

Father’s Day Weekend Cocktails

Old Fashioned Series: 1) Town Branch Bourbon, Orange Bitters

2): Smooth Ambler Bourbon, Black Walnut bitters, Honey Simple

3): M’tucci’s Maker’s Mark Bourbon, Peychaud’s Bitters


M’tucci’s Moderno

8 oz. Picanha Steak - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $33

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

Veal marsala - Sun Dried Tomatoes, Spinach, Mushrooms, Marsala Sauce on Spaghettini Pasta $19

Weekend Cocktail

Cold Brew Kick: Balcones Rye Whiskey, Coffee Liqueur, Lemon Juice, Orgeat Syrup


M’tucci’s Twenty-Five

10 oz. Hand Cut Picanha Steak - Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $33

Pan-Seared Swordfish - Garlic Whipped Potatoes, Sautéed Arugula, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $33

Blackened Atlantic Salmon - Farro/Orzo Blend with Roasted Bell Peppers, Tomatoes, Asparagus, Arugula, Feta & Basil in a Extra Virgin Lemon Oil $25

Weekend Cocktail

Parlay Paradise: Aperol, Orange Bitters, Fresh Fruit Juices and Sparkling Grapefruit Soda

M’tucci’s Bar Roma

House Made Beef Tip Ravioli - Braised Beef Tips, Cajun Cream Sauce, Caramelized Onion, Tucumcari Feta, Fried Parsley $22

Weekend Cocktail

Il Capo: M’tucci’s El Tesoro Reposado Tequila, Fresh Lemon Juice, Honey Syrup, Mezcal Float

Live Music for June & July

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

6/19 Matt Jones

6/22 Melissa Rios

6/26 RJ Perez

6/29 Chessa Peak

7/3 Rob Martinez

7/6 RJ Perez

7/10 Austin Van

7/13 Lani Nash

7/17 RJ Perez

7/20 Cali Shaw

7/24 Melissa Rios

7/27 Amy Faithe

7/31 Nathan Fox

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

6/17 Lani Nash

6/23 TBD

6/24 Nathan Fox

6/30 Oscar Butler

7/1 RJ Perez

7/7 Eryn Bent

7/8 Melissa Rios

7/14 RJ Perez

7/15 DeAndre Aragon

7/21 TBD

7/22 Matt Jones

7/28 Chessa Peak

7/29 Jason Seel

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

6/17 Jason Seel

6/23 Chessa Peak

6/24 RJ Perez

6/30 Shane Wallin

7/1 Lani Nash

7/7 John Martinez

7/8 Alex Maryol

7/14 Matt Jones

7/15 TBD

7/21 Oscar Butler

7/22 Chessa Peak

7/28 Austin Van

7/29 Matt Jones

Thanks for reading. See you next Friday. Ciao!

M'tucci's + Steel Bender Brewyard

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It would be a fool’s errand to exclaim that one brewery is the best in New Mexico. However, it’s no stretch to say that Steel Bender Brewyard is one of the best - and certainly one of our favorites. So, we’re pretty excited to share the details for the June 23rd Five-Course Dinner with Steel Bender at M’tucci’s Twenty-Five.

Our special pairing dinners are an opportunity for our chefs to stretch their skills, exercise their taste buds and create dishes that will pair with specific beverages. The planning for every dinner begins with a tasting, lively discussion and lots of note taking. The managers and chefs work with the brewer or winemaker and discuss the characteristics of each wine or beer. I usually join the tastings, enjoy the drinks and listen to the chefs comment about what foods and flavor profiles will pair with each beverage.

The Steel Bender pairing was harder than you would think. Steel Bender has a wide variety of excellent beers including IPAs, Sours, Gose, Kolsch, Lagers, Pilsners and cask-conditioned ales. We have several available on tap: Skull Bucket IPA, Red Iron Ale and Lloyd’s 3 O’Clock Kolsch. For a limited time were are thrilled to offer Amelia, a Belgian Quad aged in a M’tucci’s Maker’s Mark Bourbon Barrel.

The award-winning brewery has been a fixture on the NM brewing scene since they opened five years ago. Robert Haggerty, aka Beer Guy & Bottle Washer, has been at the helm of Steel Bender Brewyard’s beer and cider production and barrel program from day one.

Bob entered the craft beer world 11 years ago at Oxbow Brewing in Maine after spending 20 years working in the culinary industry. He and his family moved to New Mexico in 2012 when he joined New Mexico's award-winning brewing community at La Cumbre Brewing for three and a half years followed by some time at Ponderosa Brewing before joining the Chant Family to help build Steel Bender Brewyard. Bob is a Certified Cicerone(R), known among the New Mexico beer industry for his impeccable and innovative palate, for his dedication to Old World traditional styles, and for his Yoda-level beer knowledge that he imparts to new brewers. He is happiest when he's talking about beer and teaching others how to make it.

In addition to those beers already in-house, Bill Heiman from Steel Bender brought: Compa, a lager brewed with Blue Corn and all NM ingredients; Esmerelda, an Italian Pilsner; Mañana, a Hazy IPA; Raspberry Dynamite, a Kettle Sour; The Judy, a Belgian Saison and Amelia (described above).

After a lot of tasting and discussion, Bill mentioned a new beer called The Salty Dog, a Gose with Grapefruit and Salt (just like the cocktail of the same name!). Company Chef Shawn Cronin started coming up with dessert ideas to pair with the beer without even tasting it. That’s how we roll.

The decision of the chefs and managers is final:

Last nights dinner at M’tucci’s Italian featured the wines from Jackson Family Wines and some dishes never offered before: Wagyu Short Ribs braised in Blackberry Shrubs and Cockles with Pickled Fennel & Caramelized Onions in a Granny Smith Apple Brodo. Everyone at our table showed great restraint in not licking the plate of Black Truffle+Mushroom Ravioli with Crispy Chicken Cracklings in a Roasted Chicken & Lemon Cream Sauce.

There are still a few spots available for the Tequila Dinner at M’tucci’s Moderno, Thursday, June 16. Enjoy distinctive cocktails featuring M’tucci’s El Tesoro Reposado and 818 Tequilas.

Weekend Specials

M’tucci’s Italian

Ravioli - Salmon Ricotta Ravioli, Cockles, Shrimp, Asparagus, Capers, Cherry Tomatoes, Pesto Breadcrumbs, Lemon Cream Sauce $27

14 oz Herb-Rubbed Hand-Cut Ribeye: 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 $31

Braise - Porcini/Beef in Red Sauce: Braised in Onions, Olives, Tomatoes and Red Peppers over Truffle Chives Mashed Potatoes $27

Weekend Cocktail

Playa d’ Oro: Tequila Orange Liqueur, Orgeat Syrup, Lime Juice, Honey Simple, Bitters Float, Edible Flower Garnish


M’tucci’s Moderno

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

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

Braised Sackett Farms Pork Belly - Creamy Mushroom Risotto $23

Weekend Cocktail

Sandia Sunset: Raspberry Vodka, Pink Lemonade Vodka, Lemonade, Tikki Bitters and a Pinot Noir Float


M’tucci’s Twenty-Five

24 oz. Hand Cut Porterhouse - Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $41

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

Beef Tips Tortellini - Five Cheese Stuffed Tortellini, Roasted Red Peppers, Sautéed Mushrooms, Red Onions, Hot Pepper Relish, Goat Cheese Sauce $22

Weekend Cocktail

Sword & Shield: Absolut Peach, White Peach Purée, Lime Juice, Simple Syrup with a Meletti Amaro Float.

Live Music for June & July

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

6/12 Rob Martinez

6/15 RJ Perez

6/19 Matt Jones

6/22 Melissa Rios

6/26 RJ Perez

6/29 Chessa Peak

7/3 Rob Martinez

7/6 RJ Perez

7/10 Austin Van

7/13 Lani Nash

7/17 RJ Perez

7/20 Cali Shaw

7/24 Melissa Rios

7/27 Amy Faithe

7/31 Nathan Fox

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

6/10 TBD

6/16 RJ Perez

6/17 Lani Nash

6/23 TBD

6/24 Nathan Fox

6/30 Oscar Butler

7/1 RJ Perez

7/7 Eryn Bent

7/8 Melissa Rios

7/14 RJ Perez

7/15 DeAndre Aragon

7/21 TBD

7/22 Matt Jones

7/28 Chessa Peak

7/29 Jason Seel

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

6/10 Matt Jones

6/16 DeAndre Aragon

6/17 Jason Seel

6/23 Chessa Peak

6/24 RJ Perez

6/30 Shane Wallin

7/1 Lani Nash

7/7 John Martinez

7/8 Alex Maryol

7/14 Matt Jones

7/15 TBD

7/21 Oscar Butler

7/22 Chessa Peak

7/28 Austin Van

7/29 Matt Jones

Thanks for reading. See you next Friday. Ciao!





Pairing Dinners in June

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M’tucci’s chefs and managers have been working on a series of special dinners for June: a wine dinner at M’tucci’s Italian on June 9, a Tequila Dinner at M’tucci’s Moderno on June 16 and a Beer Dinner at M’tucci’s Twenty-Five on June 23. All dinners are $75 per person, begin at 6:30 and require a reservation.

Jackson Family Wine Dinner @ M’tucci’s Italian - Thursday June 9, 6:30pm

We have a long relationship with Jackson Family Wines, one of the most prominent wine families in the world. They started in the business in 1974 when their founder, the late Jess Jackson, bought an orchard in Lake County, California and planted Chardonnay grapes. From those early days they produced Kendall-Jackson Chardonnay which became the best-selling (and highly rated) Chardonnay in the U.S. With a strong belief in the value of terroir, the Jackson family acquired properties and only planted grapes that were suited to the land and climate.

We will feature their California wines with a five-course menu for $75 per person. Wines from Matanzas Creek, Santa Barbara, Anderson Valley and Knight’s Valley are included in the menu.

Make a reservation for this dinner by calling M’tucci’s Italian, 505-503-7327. Don’t wait, the last pairing dinner sold out in two days.

Tequila Dinner @ M’tucci’s Moderno - Thursday, June 16

Chefs gathered at M’tucci’s Moderno yesterday to taste the Blanco, Reposado and Añejo from 818 tequilas, along with the M’tucci’s Single Barrel, El Tesoro Reposado. Michael Trujillo from Southern Glazer Spirits led the tasting, offering expert insights into the farming and distillation processes for both labels.

Shawn, Cory & John sample the tequila from 818.

Steel Bender Beer @ M’tucci’s Twenty-Five - Thursday, June 23

The beer tasting was held with chefs and managers on Friday afternoon. The menu will be posted soon. The hardest part will be deciding which of the excellent beers and ales to feature.

M’tucci’s on Monday on New Mexico Living

Tune in Monday morning at 9:00am to catch us on KRQE discussing the plans at M’tucci’s Bar Roma for the Pride Parade on Saturday, June 11.

Weekend Specials

M’tucci’s Italian

Ravioli - Portobello Mushroom Ricotta ravioli, House Spicy Capicolla, Turnip Greens, Sweet Corn, Sun Dried Tomato, Caramelized Onion, Roasted Poblano Chile Cream Sauce $27

14 oz Ribeye: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $39

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

Braise - Pomegranate Braised Colorado Lamb Shoulder, Creamy Gorgonzola Polenta, Sautéed Green Beans, Pomegranate Braising Sauce, Mint, Pomegranate Seeds $29

Weekend Cocktail

California Dreaming - Calirosa Rosé Tequila, House Made Rose Bud & Spiced Syrup, Fresh Lemon Juice, House Bitters and Egg White

Slow & Low Iced Coffee: Old Fashioned Whiskey, Frangelico, Cold Brewed Coffee, House Made Vanilla Infused Cream


M’tucci’s Moderno

14 oz. Ribeye - 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 $24

Shrimp Diavolo - Pink Patagonia Shrimp, Caramelized Onion, Green Chiles, Capers, Marinara Sauce Spaghettini Pasta $21

Weekend Cocktail

Hit the Ground Running: Reposado Tequila, Simple Syrup, Lime, Coffee Liqueur


M’tucci’s Twenty-Five

24 oz. T-bone - Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $37

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

Stuffed Chicken allá Fiorentina - Chicken Breast stuffed with Imported Italian Mortadella, Mozzarella and House Made Smoked Bacon served with Fettuccine Black Truffle Cacio e Pepe and Roasted San Marzano Marinara Sauce $23

Weekend Cocktail

The Angry Pineapple: 4 day House Infused with Serrano Peppers 🌶 Espolon Blanco Tequila, Pineapple purée, Lime juice, Simple syrup. Shaken and served on the rocks with a Tajin Rim. Sweet and spicy margarita for a hot summer weekend

Live Music for June & July

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

6/5 Austin Van

6/8 Shane Wallin

6/12 Rob Martinez

6/15 RJ Perez

6/19 Matt Jones

6/22 Melissa Rios

6/26 RJ Perez

6/29 Chessa Peak

7/3 Rob Martinez

7/6 RJ Perez

7/10 Austin Van

7/13 Lani Nash

7/17 RJ Perez

7/20 Cali Shaw

7/24 Melissa Rios

7/27 Amy Faithe

7/31 Nathan Fox

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

6/3 Chessa Peak

6/9 John Martinez

6/10 TBD

6/16 RJ Perez

6/17 Lani Nash

6/23 TBD

6/24 Nathan Fox

6/30 Oscar Butler

7/1 RJ Perez

7/7 Eryn Bent

7/8 Melissa Rios

7/14 RJ Perez

7/15 DeAndre Aragon

7/21 TBD

7/22 Matt Jones

7/28 Chessa Peak

7/29 Jason Seel

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

6/3 Alex Maryol

6/9 Oscar Butler

6/10 Matt Jones

6/16 DeAndre Aragon

6/17 Jason Seel

6/23 Chessa Peak

6/24 RJ Perez

6/30 Shane Wallin

7/1 Lani Nash

7/7 John Martinez

7/8 Alex Maryol

7/14 Matt Jones

7/15 TBD

7/21 Oscar Butler

7/22 Chessa Peak

7/28 Austin Van

7/29 Matt Jones

Thanks for reading. See you next Friday. Ciao!

Summer Cocktails at M'tucci's

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

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

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

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

Mom’s Bourbon Slush

M’tucci’s Collecting for New Mexico Fire Victims

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

Beef jerky

Bottled water of any amount

Gatorade

Individually wrapped, non-perishable snacks

Chapstick

Eyedrops

Socks

Sunblock

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

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

M’tucci’s Bar Roma Patio is Open

Weather permitting, of course.

Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

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


M’tucci’s Moderno

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

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

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

Weekend Cocktail

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


M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

Nutty Professor - Wild turkey, Amaretto, Black Walnut Bitters

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

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

Thursdays @ 6:30 & Fridays @ 7:00

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

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

Thanks for reading. See you next Friday. Ciao!

Prosecco

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Warmer weather and outside dining mean that it’s time for prosecco - sparkling Italian sunshine in a glass. Compared to Champagne and to California’s well-known sparkling wines, prosecco is a relative newcomer to the U.S., becoming popular around 2000. I recall having a glass on my first trip to Venice in 1994, then returning home to find it unavailable in wine shops.

Prosecco has been made in the Northeast region of Italy since the 16th Century, predominantly from the glera grape. DOC and DOCG designations allow a 15% blending of other grapes including Chardonnay, Pinot Grigio or Pinot Noir. The valley surrounding the town of Prosecco was designated a UNESCO World Heritage site in 2019. The prosecco from the valleys of Valdobbiadene and Conegliano have received DOCG status, the highest status in the Italian wine world.

In addition to the attractive, crisp flavors of apple and peach, prosecco is popular because of the price. This is mostly due to the method of production. Instead of using the methode champenoise, when the second fermentation is in the bottle, prosecco uses the charmat method with the second fermentation taking place in large steel tanks. Consequently the wine is less expensive to produce.

Prosecco is an excellent aperitif and is used in a variety of popular cocktails, such as the Bellini (ideally made with fresh peach puree), Aperol Sprtiz, and (one of my favorites), the Negroni Sbagliato. The Negroni Sbagliato is a variation on the Americano (Campari, Sweet Vermouth and soda) substituting prosecco for the club soda. Try all three at all M’tucci’s locations.

M’tucci’s Sparkling wine is a collaboration between M’tucci’s and award-winning winemaker Gruet. The aim was to create a sparkling wine that was closer to a prosecco than the Champagne style for which Gruet is well-known. It’s terrific as an aperitif or in a summery Aperol Spritz.

At M’tucci’s Italian Arcy makes the classic French 75 with Gin, Fresh Lemon Juice and Ruffino Prosecco. Another great way to begin your meal!

M’tucci’s to Collect Food for NE New Mexico Fire Victims

Beginning Monday, May 23, all M’tucci’s location will have boxes for food donations for New Mexico fire victims. All collected items will be delivered to The Food Depot, who will handle the distribution. Here is what they request as the most needed items:

Beef jerky

Bottled water of any amount

Gatorade

individually wrapped, non-perishable snacks

Chapstick

Eyedrops

Socks

Sunblock

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

Guests who donate can tell their server they've donated to receive $5.00 off their dining check. We hope this drive will only run two weeks, because we hope the need won’t extend beyond that. However, if the need is there we will extend our collections based on the wildfire situation throughout the state. So bring some stuff so we can fill multiple boxes!

Looking for a Career?

We are hiring for most positions at all locations. Are you ready for a career? We have a few management positions available. Join a company that believes in promoting from within, creating opportunities for our team members and offering a four-day work week for managers in the kitchen or front of the house.

Click here to read about team members who started as servers, bartenders or pizza makers and who are now managers and partners. You can complete a brief online application.

Chad, Michelle, General Manager Amanda, Audrey & Jessica are the FOH managers at M’tucci’s Bar Roma.

Taste of Nob Hill

As the newest members of the Nob Hill District, M’tucci’s Bar Roma will participate in the event held on Saturday (5/21) from Noon - 3:00 on Silver between Tulane and Amherst. We will feature Meatballs with marinara, Caprese Shooters and our famous Lemon Ricotta Cookies. Come out and experience the wide variety of what Nob Hill has to offer. Some of the other participants include: Chocolate Dude, Olo Dessert Studio, Soo Bak Seoul Bowl, Two Fools Tavern, Flying Star Cafe, Slice Parlor, Tractor Brewing Co., Ajiaco Colombian Bistro, Scalo, Lizard Tail Brewing, Little Bear Coffee Co., Cinnamon Sugar & Spice Café and Gather/3128 Social House. There will be live music as well. Entrance fee is $15 in advance or $20 at the gate, which gives you 15 tickets to redeem for food and drink. Get your tickets online by clicking here.

Weekend Specials

M’tucci’s Italian

Ravioli - Mushroom Ricotta Filling, Crispy Duck Prosciutto, Capers, Artichoke, Sun Dried Tomato, Red Onion, Fennel, White Wine Butter Sauce $27

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

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

Braise - Sackett Farms Red Chile Braised Pork Shoulder - Calabacitas, Roasted Corn, Red Onion, Red Chile Braising Sauce, Corn Shoots & Tucumcari Feta $23

Weekend Cocktail

California Dreaming - Calirosa Rosé Tequila, House Made Rose Bud & Spiced Syrup, Fresh Lemon Juice, House Bitters and Egg White


M’tucci’s Moderno

14 oz. NY Strip - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $36

Pan-Seared Baqueta Sea Bass - Roasted Artichoke, Sautéed Organic Arugula, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $36

Beef Tip Tortelloni, Grape Tomatoes, Cajun Seasoning, Rosa Sauce and Gorgonzola Cheese $21

Appetizer: Fried Oysters with Garlic Aioli

Weekend Cocktail

8 Foot Punch - Hollow Spirits BA Rum, Myer’s Rum, Turani Cherry, Fresh Lime Juice, Simple Syrup


M’tucci’s Twenty-Five

6 oz. Filet Mignon - Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $35

Pan-Seared Artic Char - Garlic Whipped Potatoes, Sautéed Arugula, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $27

Pork Shank Ragu - Slow cooked Sackett Farms Pork Shank, Gigante Beans, Calabrian Chiles, with Pappardelle Pasta, Shaved Parmesan and Smoked Sage Oil $24

Weekend Cocktail

May-ngocita - Espolon Blanco Tequila, Ginger Liquid Alchemist, Mango Purée, Tamarindo Agua Fresca with a Chimoy & Tajin Rim

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

Thursdays @ 6:30 & Fridays @ 7:00

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

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


MODERNO

5/20 RJ Perez

5/26 Oscar Butler

5/27 Kirk Matthews



TWENTY-FIVE

5/26 Alex Maryol

Thanks for reading. See you next Friday. Ciao!

New at M'tucci's

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Taste of Nob Hill

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

M’tucci’s is Hiring for all Positions

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

Complete a brief application online by clicking here.

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

Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

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


M’tucci’s Moderno

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

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

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

Weekend Cocktail

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


M’tucci’s Twenty-Five

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

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

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

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

Weekend Cocktail

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

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

Thursdays @ 6:30 & Fridays @ 7:00

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


MODERNO

5/13 Lani Nash

5/19 Alex Maryol

5/20 RJ Perez

5/26 Oscar Butler

5/27 Kirk Matthews



TWENTY-FIVE

5/19 Austin Van

5/26 Alex Maryol

Thanks for reading. See you next Friday. Ciao!

Mother's Day at M'tucci's

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We are celebrating Mother’s Day this weekend and we hope you’ll bring Mom and celebrate with us.

Mother’s Day became an official holiday in the U.S. in 1906. In Italy, a priest in Assisi proclaimed the same day (the second Sunday in May) as La Festa della Mamma, and the following year (1957) Italian lawmakers made it an official holiday.

There are differences in the holiday between the two countries, the Italians traditionally make cards with poetry, and start the day by making breakfast for Mom. Then, Mom is celebrated at her favorite restaurant, with Mother’s Day being the busiest day for restaurants throughout Italy.

Italian Moms

M’tucci’s Moms

“My Mom has taught me through wonderful example what it means to be a mother. How to be patient, understanding, loving, nurturing, and also be a provider. For her and her love I am eternally grateful.

For there is no love like a mother's love and the bond she shares with her children.

Happy Mother's Day to all Mothers and the single Fathers doing it on their own raising and loving their little ones endlessly.” Taña Martinez, Catering Manager

“I have so many great memories of my Mom. She was funny, creative, a great cook, a wonderful singer and a devoted spouse and mother to my sister and me. One of my favorite memories of her was when I was playing soccer as a young teenager. One of my teammates was running down our sideline and a defender from the opposing team collided with him sending both of them to the ground. The two of them immediately started to fight as they wrestled on the ground. My Mom was one of the closest people to the scuffle and she sprung into action. She ran onto the field, grabbed the kid from the opposing team, and tossed him over her shoulder like a sack of potatoes. She had big shoulders…but I had no idea she could toss a large child around like rag doll until that day. All the Dads were very impressed.” Robin Dibble, Operating Partner & General Manager M’tucci’s Moderno

“I am a full time mom since January 2022. My step daughter moved here from Farmington and changed my life for the better. She's 12 years old going on 25. I wouldn't trade it for the world. She's one of my best friends.” Audrey Seabrook, Service Manager at M’tucci’s Bar Roma

“My momma, Margaret Romero, is such an inspiration to me. She is very smart, supportive, and a kind person to everyone in her life. Her smile is infectious and she is always a joy to be around. She has done many incredible things to help me get to where I am today and I couldn't be more thankful that she is my momma. Also a thank you to my other beautiful momma Loretta Anaya! You have brought so much happiness to our family and and my life wouldn't be the same without you.” Amanda Romero, Partner & General Manager M’tucci’s Bar Roma

“I am extremely blessed to have three great Mothers (MIL count) in my life that have shaped me into the man I am today. They have each instilled great values and lessons upon me that I will never forget and hope to pass on to my kids. Not to be outdone, my wife is the strongest, smartest and most wonderful Mother to our three children and I could not imagine my life without her, every day her strength and determination have me in awe. Mother's Day is hard in the restaurant business because I do not have the chance to shower them with appreciation the way they deserve on the one special day for them, so my year is filled with the drive to show them my love and give them every ounce of praise and support that they deserve.” Chris O’Sickey, Partner & General Manager M’tucci’s Italian

“Gitti is the most incredible ma! She is not only incredibly fun but she is also wonderfully supportive. She could easily be considered M'tucci's biggest fan! Whether you are her family or friends of her family you know she will always have your back and give you all the help you need. We are so lucky to have her even if she is always trying to take family pictures of us!” mother of Shawn Cronin. Partner & Company Chef and Michelle Seager, Bar Manager M’tucci’s Bar Roma and grandmother of server Anna Seager

All M’tucci’s locations have specials all Weekend, with a few specials for Mother’s Day only. M’tucci’s Italian, M’tucci’s Moderno and M’tucci’s Twenty-Five open at 10:00am on Sunday and there are a few tables available before 11:00am. While lunch seatings are heavily booked, we don’t reserve tables in the bar or patio, so stop in or call and we will accommodate you if possible. M’tucci’s Twenty-Five has some tables available for dinner on Sunday.

M’tucci’s Bar Roma will open at 11:00am. Reservations may be made by calling the restaurant 505-508-3948.

M’tucci’s Twenty-Five is offering a Mother’s Day only special: 32 oz Chianina Porterhouse Steak with a choice of 3 Contorni from our menu, served family style. This will serve 2-4 people for $135 and must be pre-ordered by the end of business on Saturday. The famous Bistecca alla Fiorentina only uses Chianina beef, which is the most flavorful and prized Italian beef -and it’s raised in Southern New Mexico! Treat Mom to a truly special meal!

M’tucci’s Bar Roma Opens

Weekend Specials

M’tucci’s Italian

Ravioli - Beef & Ricotta Filling, Sautéed Mushrooms, Roasted Sweet Potatoes, Caramelized Onion, Brown Butter Sauce $27

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

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

Braise - Smoke Braised 1/2 Chicken, with White Wine Herbed Lemon Broth, Mashed Sweet Potatoes, Grilled Broccolini $29

Appetizer: Fried Oysters, Pesto Aioli, Spring Salad Mix $15

Weekend Cocktail

Slow & Low Iced Coffee: Old Fashioned Whiskey, Frangelico, Cold Brewed Coffee, House Made Vanilla Infused Cream


M’tucci’s Moderno

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

Pan-Seared Scallops - Roasted Artichoke, Sautéed Organic Arugula, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $36

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

Weekend Cocktail

Mama Mia: Absolut Razberri, Hollow Spirits Orange, Canton Ginger, Fresh Lemon & Cranberry Juices, Lavender Simple Syrup, M’tucci’s Sparkling Wine Float


M’tucci’s Twenty-Five

Friday & Saturday Specials

Pasta di Polpo (octopus) - House spaghettini, Grilled Octopus, Wild Caught Patagonian pink shrimp, white clams, grape tomatoes tossed in a white wine and seafood brodo $27

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

Pan-Seared Branzino - Garlic Whipped Potatoes, Sautéed Arugula, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $37

Mother’s Day Specials

Appetizer - Smoked Salmon Salad - smoked salmon, strawberries, candied pecans, red onion, mixed greens tossed in our Honey Lemon Vinaigrette and topped with crispy fried shoestring potatoes and Feta $14

24oz T-Bone or Bone-in NY Strip - Served with garlic whipped mashed potatoes, grilled broccolini and a blackberry bone marrow butter $37

Indulgence - 32oz Chianina Porterhouse served with any three sides from our Contorni section of the menu, served family style, serves 2-4. $135 Please pre-order by end of day Saturday!!!

Atlantic Sea Scallops - Seared diver scallops served with a Saffron, mascarpone, braised root vegetable, Carnaroli rice risotto $39

Pan Seared - Branzino (European Sea Bass) served with garlic whipped mashed potatoes, grilled artichoke hearts, sautéed arugula and a lemon caper butter sauce $37

Surf & Turf - Black Angus 6oz beef tenderloin, Jumbo Patagonian pink shrimp, sweet potato mash, grilled broccolini served with our house made Amaro butter sauce $48

Pasta di Polpo (octopus) - House spaghettini, grilled octopus, Wild Caught Patagonian pink shrimp, white clams, grape tomatoes tossed in a white wine and seafood brodo $27

Weekend Cocktail

Mama Mia - Espolon Tequila, Aperol, Fresh Lime & Orange Juices, Agave Syrup

Garnet Kiss - Absolut Citron, Fresh Lemon Juice, Fresh Blackberries, Honey Syrup, Rhubarb Bitters

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

Thursdays @ 6:30 & Fridays @ 7:00

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


MODERNO

5/6 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

5/12 Amy Faithe

5/19 Austin Van

5/26 Alex Maryol

Thanks for reading. See you next Friday. Ciao!

M'tucci's Bar Roma Opening

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After a year of planning, remodeling and building a team, M’tucci’s Bar Roma will open next Wednesday, May 4th at 11:00. Our fourth location is in Nob Hill on Central Ave (Historic Route 66) and Wellesley.

Work is still taking place on the decor and the patio, but staff menu tastings and a cocktail party for a few friends are on the schedule for the next few days. We welcome all of you to our Open House on Sunday, May 1, from 1:30 - 4:00. Stop by for a glass of wine and a look at our new space, inspired by Rome.

The menu for M’tucci’s Bar Roma will be published in the next day or two. Watch for it on the M’tucci’s Bar Roma page on this website and on our Facebook page. The menu will have some M’tucci’s favorites: Five Pork Bolognese, Spaghetti with Chianina/Sackett Farms Pork Meatballs, Eggplant Parmesan, Chicken Milanese Burrata, Fried Calamari, and, of course, our artisan Pizzas made with traditional Sourdough crust.

Executive Chef Damien Lucero, Company Chef Shawn Cronin and Company President John Haas all had a hand in creating several new dishes, which are already receiving rave reviews in previews and staff tastings. Shawn and Damien sat down to discuss the inspiration for a few of them in the video below (and on our YouTube Channel).

We’re looking forward to seeing you at M’tucci’s Bar Roma!

Mother’s Day at M’tucci’s

Of course, we’ll make Mother’s Day Special at all M’tucci’s locations. Make your reservation now and watch Facebook and Instagram for a list of some of the specials for next weekend.

Weekend Specials

M’tucci’s Italian

Ravioli - Spinach, Goat Cheese & Ricotta Filling, Sautéed Mushrooms, Roasted Chicken, Roasted Red Bell, Capers, Leek Cream Sauce Garnished with Shaved Parmesan & Crispy Leeks $29

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

Pan-Seared Sea Bass: Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $31

Braise - Sous Vide Beef Short Rib, Gnocchi Mushroom, Caramelized Onion, Beef Braising Sauce $29

Weekend Cocktail

Sweet Nothings: Diplomatico Reserve Rum, Liquid Alchemist Cream of Coconut, Fresh Lime & Pineapple Juices, Home Made Chinese 5 Spice Bitters


M’tucci’s Moderno

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

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

Weekend Cocktail

Banana Hammock: Jimador Reposado Tequila, Diplomatico Rum, Giffard Banana, Fresh Pineapple and Lime Juices, Honey Syrup & Angostura Bitters


M’tucci’s Twenty-Five

Pork Saltimbocca - Pork Medallions Seasoned with Italian Herbs, Wrapped on a thin layer of Prosciutto, Artichoke Relish, Garlic Mashed Potatoes, Grilled Broccolini and Lemon Beurre Blanc Sauce $22

16 oz. Veal Porterhouse - Whipped Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $36

Pan-Seared White Trout - Garlic Whipped Potatoes, Sautéed Arugula, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $26

Weekend Cocktail

Purple Rain - Empress Gin, Yellow Chartreuse, Raspberry Liquid Alchemist, Fresh Lemon Juice

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

4/29 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

5/5 Kirk Matthews

5/12 Amy Faithe

5/19 Austin Van

5/26 Alex Maryol

Thanks for reading. See you next Friday. Ciao!

Rome Inspired M'tucci's Bar Roma

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As the opening day for M’tucci’s Bar Roma grows near, let’s revisit how Rome influenced our inspiration for creating a bit of Rome in Albuquerque.

Last September, Company President John Haas, Beverage Director Austin Leard, Company Chef Shawn Cronin and M’tucci’s Bar Roma General Manager Amanda Romero hit the ground running after the 10 hour flight from Dallas to Rome. Lots of meals, beverages, wild scooter rides, and fun were packed into five long days of cafes, street food stops, speakeasies, trattorias, gelato shops, a pasta making class and fine dining restaurants.

On the first day we discovered suppli at a small place called Mami, near Piazza Navona. Similar to the Sicilian snack called arancini, they are a little different and will be on the menu at M’tucci’s Bar Roma as Cacio e Pepe Arancini, creamy risotto that is lightly breaded, fried and topped with Cacio di Roma cheese, cracked pepper and olive oil. Earlier this month, guests at our five-course pairing dinner with La Cumbre Brewing sampled them and loved them.

Chef Damien Lucero, who will head the kitchen staff, was on the Tuscany trip in 2019 and spent hours talking with Shawn after the Rome visit. You will notice a few more Roman-influenced dishes on the menu when it’s released. Two of the dishes served at the La Cumbre dinner were influenced by our trip to Tuscany, but were created primarily because of Chef Damien’s love of pork.

The Amaro-Glazed Sackett Farms Ribs with Italian Olives and Roasted Bell Pepper was one of the most popular dishes at the LCB dinner. An Amaro (a bittersweet Italian liqueur) reduction with star anise and allspice sautéd with Italian olives, red bell and garlic is the glaze for the tender ribs.

Another Italian favorite using Sackett Farms pork is a Porchetta. This traditional Italian street food is found in stalls at markets, where a whole-pig is boned and slow-roasted with herb-spiced paste. Then it’s sliced and served in butcher paper or as a sandwich. Here is how Chef Damien will prepare it at M’tucci’s Bar Roma:

Don’t miss next week’s La Gazzetta when Chef Shawn and Damien talk about how they created the menu at M’tucci’s Bar Roma, which will open on May 4th. The menu will be posted on our website and on our Facebook page within the next week.

Weekend Specials

M’tucci’s Italian

Ravioli - Pickled Fennel & Ricotta Filling, Sautéed Pink Shrimp, House Capicolla, Sun Dried Tomatoe, Turnip Greens, Spring Onion, Pesto Cream Sauce $29

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

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

Braise - Sackett Farms Red Wine & Porcini Braised Pork Shank, Creamy Mushroom/Spinach Risotto, Red Wine Braising Sauce $27

Weekend Cocktail

Up All Night: Slow & Low Coffee Old Fashioned Whiskey, Campari, Kahlúa, Chocolate bitters, Lemon Twist


M’tucci’s Moderno

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

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

Beef Tip Tortelloni - Beef Tips, Cajun Seasoning, Grape Tomatoes, Green Onions, Gorgonzola, Rosa Sauce $21

Weekend Cocktail

Tesorosso: M’tucci’s El Tesoro Reposado Tequila, Fresh Lime Juice, Simple Syrup, Tonic Bitters, M’tucci’s Red Wine Float


M’tucci’s Twenty-Five

Sackett Farms Milk-Braised Pork Shank - Mascarpone Creamy Polenta, Sautéed Spinach, Gigante Beans and Carrot Brodo $28

8 oz. Top Sirloin (Picanha) - Garlic Whipped Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $28

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

Weekend Cocktail

Bruja- ha - M’tucci’s El Tesoro Reposado Tequila, Strega, Pilla Select, Fresh Lime Juice

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

4/22 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

4/28 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!

Northern Italian Wines

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More than one wine writer has said that Piedmont, in Northern Italy, is the country’s greatest wine region. This may come as a surprise to lovers of Chianti, Brunello and the Super Tuscans from Central Italy. While the wines from Southern Italy are gaining prominence and popularity, the big, bold reds from Piedmont and the variety of whites from Friuli-Venezia Giulia and the Veneto have been favorites of wine aficionados for years.

The Langhe Valley, near Turin, is the home to two of Italy’s best wines, Barolo and Barbaresco. Both are made from 100% nebbiolo grapes. A Barolo must be aged a minimum of 3 years before release, while a reserve Barolo must be aged a minimum of 62 months. One of Italy’s most renowned winemakers, Angelo Gaja, brought Barolos and the wines of the Piedmont to the world stage, partly by introducing new techniques of fermentation and using new oak barrels for the initial aging of his wines.

Equally good, but not as pricey, are Piedmont favorites Dolcetto and Barbera from Alba and the surrounding area.

The regions of Alto-Adige and Friuli are well-known for white wines. They produce Pinot Grigio that rises above the common, inexpensive versions of that grape that are produced elsewhere.

If there is one region that claims as much notoriety as Piedmont, it would be Veneto, the home to Verona and Venice. Soave, Prosecco, Valpolicella and the magnificent Amarone della Valpolicella are produced here.

Amarone is definitely a “special occasion” wine, not least because of it’s price. This wine is mainly made from the corvina grape, a dark grape whose name means “crow” in Italian. The grapes are picked ripe, then allow to dry for three to four months before being pressed. This process is called appassimento - “to dry and to shrivel” in Italian.The evaporation produces concentrated flavors which is further enhanced by a slow fermentation of 30 - 50 days and then aged in oak for a minimum of two years.

Some of the red Northern Italian wines that you will find at M’tucci’s Twenty-Five and M’tucci’s Italian are shown above. M’tucci’s Twenty-Five has a wide selection of white wines by the glass from the North including: Pinot Grigio, Prosecco, a Pinot Nero Spumante and a Pinot Bianco. The Franco Serra Nebbiolo is available by the glass and is a great introduction to Piedmont wines without spending the big bucks for a Barolo.

Weekend Specials

M’tucci’s Italian

Ravioli - Pickled Fennel Ricotta filling, Green Chile Pork Sausage, Sautéed Mushroom, Caramelized Onions, Asparagus, Red Wine Braising Sauce. $25

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 - Sackett Farms New Mexico Red Chile Braised Pork, Creamy Garlic Mashed Potatoes, Sautéed Haricot Vert, Pickled Red Onions $27

Weekend Cocktail

The Tie Fighter: Starward Two Fold Australian Whisky, Bigallet China China Amaro, Fresh Lemon Juice, Cane Sugar


M’tucci’s Moderno

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

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

Frutti di Mare: Pink Shrimp, Mussels, Baby Scallops, Clams, Baby Clams, Spicy Seafood Sauce, House Made Fettuccine $24

Weekend Cocktail

Rock the Bells: Campo Bravo Reposado Tequila, Aperol, Fresh Lime Juice, Honey Simple Syrup with a Jalapeño Salted Rim


M’tucci’s Twenty-Five

Pescare Pasta - White Clams, White Cockles, Pink Patagonia Shrimp, Grilled Octopus, Marinated Tomatoes, Red Pepper Flakes, House Made Spaghettini, Lemon and White Wine Brodo, Fresh Herbs, Garnished with Basil, Shaved Parmesan and Cracked Black Pepper. $27

14 oz. Hand Cut NY Strip - Garlic Whipped Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $31

Pan-Seared Arctic Char - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $29

Weekend Cocktail

Suns Out Buns Out: High West American Prairie bourbon, Mango & Peach Puree, Grapefruit Bitters, Fresh Lemon Juice, Simple Syrup

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

4/15 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

4/21 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 & 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