Team M'tucci's

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I just returned from Denver, where we celebrated a close friend’s 70th birthday. One restaurant experience in particular made me realize how lucky we are at M’tucci’s. Our friend wanted to have a birthday dinner at his favorite neighborhood restaurant, where he had been a frequent guest for more than 30 years. He wanted a table for 11 at 7:00 on a Sunday night and was told that they could not accommodate him due to staff shortages. They would, however, prepare a take out order. When we picked it up, one of the dining rooms which would normally be full with 80 guests, had only two. This, in one of Denver’s premier restaurants.

While we have experienced staffing challenges in the past couple of years, we are not in the sad position of having to turn away a party of 11, much less do so to a loyal guest. This is largely due to the talented and dedicated management staff at each location.

Patio time at M’tucci’s Bar Roma

During any visit, you will find our management team on the floor helping servers and making sure guests are enjoying their meal and beverages. Here are a few of the newer members of the family.

M’tucci’s Twenty-Five

Alicia: Alicia has been in the food and beverage industry for 22 years and most recently was the Operations Manager at B2B Garden Brewery. When she was offered the opportunity to work at M’tuccis, she said, “ it was a dream come true.” Her passion for people is what drives her hard work and that passion is what she wants others to feel when she walks in with a smile, ready to make everyone around her happy. “I wants everyone to see the best in themselves and I strive to give the absolute best customer service I possibly can, all while doing the many facets of my job with enthusiasm and heart.” Growing up in Orange county and working in restaurants, bars and comedy clubs all over Southern California has heightened her knowledge and ability to adapt to a multitude of environments and cultures. She is fairly new to New Mexico, having moved to Albuquerque in 2017 and graduating college last year at the age of 42 after studying business in California and New Mexico.

Michael: After for working for 22 years as a firefighter, he decided it was time for a career change. After attending culinary school, he worked as line cook for three years. “I wanted to get my foot in the door and determine which way to go. I worked my up into a management position, and in doing so found that I had a passion for restaurant mangement.”

Kaylene: Hello I’m Kaylene Malczewski and I have been in the industry for almost seven years. I’ve been a manager for almost four of those years. I was never really sure where I wanted to go in the industry I just knew I wanted to be a bartender eventually and maybe possibly one day work my way up the chain. I have now been the bar manager of two different spots the last four years has been an ongoing adventure. From Texas Roadhouse which was a small insert into the the world of liquor, to now beginning my new adventure as the bar manager at M’tucci’s Twenty-Five, I have been introduced to Willy Wonka’s World of Liquor. I have so much more to learn and experience. I can’t wait for what’s to come and to see how I grow and expand my horizons as one of the newest family members to M’tucci’s.

M’tucci’s Italian

Desmond: “I worked at Nexus brewery for five years and held multiple positions including manager & assistant brewer. I worked at Steel Bender brewery for 3 years, while also working as server here at M’tucci’s Italian. I would produce wort and worked as a cellar man for the company. I also maintained, operated, and managed the canning line, helping them grow into what it is today.” Desmond is a service and bar manager and is responsible for creating a new cocktail every weekend for the specials.

Stephani: I started my management journey at the age of 19 managing a gym and then a call center. Very quickly, I found myself wanting more of a personal connection utilizing my management skills. I then begin to manage in the restaurant industry. I had a great opportunity with the University of New Mexico to work in the dining hall as a supervisor. With determination and motivation I was able to work my way up to assistant Director. I met some amazing and inspiring people and was able to travel for trainings, but I still had a desire for more. So I began an adventure with Santa Ana Casino in more of a fine dining experience and became the banquet manager. Unfortunately the pandemic changed so many things and banquets was one of the first departments that was let go. However, this gave me the privilege to spend more time at home and with my family. That being said when it was time to return to work it was an easy transition with M’tucci‘s. Which is exactly what I was looking for: fine dining and family. I have quickly become very comfortable with the amazing team of management and cannot express how amazing and caring all of the staff members are. The passion for our food made from scratch and the ability to capture a personal connection with each guest meets all of my professional and personal desires. I am most definitely blessed and look forward to sharing this experience with others.

M’tucci’s Bar Roma

Audrey, is a service manager at the newest M'tucci's Location in Nob Hill.

She has been in the service industry for a little less than 20 years. “Serving was always a second job to the Medical Industry. I worked in Geriatrics for most of my career, specializing in Social Services for the elderly and providing placement as well as resources in the community.”

Before coming to M’tucci’s she co-owned and operated a family-owned food truck, The Greek Geek.

Amber: I have been in the restaurant industry for 15 years for the front of the house. I started working at Great American Steak House and then i worked at California Pizza Kitchen for 13 years. I worked as a host, a server, and a bartender. This past year I joined the M’tucci’s team and helped open up Bar Roma as a bartender. After the first month of Roma being open I was promoted to being a front of the house Service Manger. I am extremely happy and passionate about being part of the M’tucci’s family and looking forward to this next chapter of my career.

Ballon Fiesta Brunch October 1 -9 Only at M’tucci’s Twenty-Five

Brunch Menu Available Every Day 10:00am - 3:00pm

Reservations may be made by calling 554-2660 or by clicking here.

Still a few seats left. Don’t hesitate to make reservations for this terrific wine dinner at M’tucci’s Italian. Call 505-503-7327

Click here for easy booking.

Weekend Specials

M’tucci’s Italian

Salmon Ravioli - Salmon & Ricotta filling, Shrimp, Clams, Capers, Cherry Tomatoes, Asparagus, Calabrese Chiles, Lemon Cream Sauce garnished with Pesto Bread Crumbs and Micro Greens $27

12 oz Veal Chop: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $37

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

Braise - Sackett Farms Pork Shank braised in Red Wine and Porcinis, Broccolini, Carrots & Fennel Polenta, Savory Braising Sauce $29

Weekend Cocktail

Kentucky Tea - Woodford Reserve, Fresh Lime Juice, Honey Simple Syrup, Peach Ice Tea


M’tucci’s Moderno

6 oz. Black Angus Filet - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $34

Pan-Seared Swordfish - Roasted Artichoke, Braised Escarole, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $29

Shrimp Goat Cheese Pasta - Patagonia Pink Shrimp, Sweet and Spicy Pepper, Goat Cheese Sauce, Roasted Hazelnuts $20

Weekend Cocktail

Dawn Patrol - Copper & Kings Apple Brandy, Apfel Liqueur, Fresh Lemon Juice, Fresh OJ, Honey Simple, Angostura Bitters


M’tucci’s Twenty-Five

20 oz. Prime Cedar River Ribeye (bone-in) - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $53

Pan-Seared Bronzino - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $36

Grilled Chicken Marsala - Garlic Whipped Mashed Potatoes, Grilled Broccolini, Sautéed Mushrooms, Marsala Wine Sauce $22

Weekend Cocktail

Inner Flame- Dos Hombres Mezcal, Alchemist Giner, Honey Simple Syrup, Fresh Lemon Juice


M’tucci’s Bar Roma

Pan-Seared Ruby Trout - Garlic Whipped Mashed Potatoes, Braised Arugula, Garlic, Pan-Seared Artichoke Hearts, Lemon Caper Butter Sauce $23

Calabrian Gamberetto - Sautéed Pink Patagonia Shrimp, N’duja & Calabrain Brodo, Red Onion, Spinach tossed with Campanelle Pasta garnished with Smoked Sage Oil, Pecorino and Cracked Pepper $25

Smoked Prosciutto Crostini - Speck, Herbed Goat Cheese, Pickled Onion, Citrus Dressed Arugula, M’tucci’s Bread $4

Weekend Cocktail

Santo Pisco - Caravedo Pisco, St. Germain, Simple Syrup, Fresh Lime Juice

Live Music for October & November

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

10/2 Lani Nash

10/5 Oscar Butler

10/9 Shane Wallin

10/12 Gilbert Uribe

10/16 Nathan Fox

10/19 Cali Shaw

10/23 Rob Martinez

10/26 Shane Wallin

10/30 Shane Wallin

11/2 Lani Nash

11/6 Nathan Fox

11/9 Rj Perez

11/13 Oscar Butler

11/16 Shane Wallin

11/20 John Martinez

11/23 Ron Martinez

11/27 Shane Wallin

11/30 Oscar Butler

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

9/30 Jacob Chavez

10/6 Shane Wallin

10/7 Jason Seel

10/13 Amy Faithe

10/14 Lani Nash

10/20 Oscar Butler

10/21 Alex Long

10/27 Matt Jones

10/28 TBD

11/3 Amy Faithe

11/4 Jason Seel

11/10 John Martinez

11/11 Lani Nash

11/17 Rj Perez

11/18 Matt Jones

11/25 Rob Martinez

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

9/30 Paul Hunton

10/6 Lani Nash

10/7 TBD

10/13 Rj Perez

10/14 Matt Jones

10/20 Gilbert Uribe

10/21 Oscar Butler

10/27 Lani Nash

10/28 Rj Perez

11/3 Cali Shaw

11/4 John Martinez

11/10 Rob Martinez

11/11 Rj Perez

11/17 Matt Jones

11/18 Lani Nash

11/25 Alex Long

Thanks for reading. See you next Friday. Ciao!

Teddy Roe's Bar

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Creative, unique and classic cocktails. A quiet, intimate atmosphere. A place where you can have your favorite drink or let our talented bartenders create one for you. Teddy Roe’s is that kind of place.

With an alley entrance behind the new M’tucci’s Bar Roma, Teddy Roe’s was conceived by Amanda Cronin, Partner/GM of our Nob Hill restaurant. Managing Partners Arcy Law and Jessica O’Brien took Amanda’s ideas for a speakeasy-themed bar and collaborated on the feel of the interior and the unique cocktails on the menu. Seating no more than 35 guests with reservations required, the bar is a popular spot to linger for a few hours or to pop in for a nightcap.

The Champagne room is a separate, private room which may be reserved. A bottle of Champagne is included in the room price. It comes complete with a small music system that has a turntable and there is a selection of old vinyl to spin your own tunes. Or you can connect your phone via bluetooth and listen to your own playlist.

Make no mistake, Teddy Roe’s is a bar, however a few food items are available including Jumbo Tiger Shrimp, Kettleish Corn and a huge Steak Frites Prime Ribeye. Monday nights offer short bits of entertainment and there is always something different, from live vocals to belly dancing. Each Monday we have a featured cocktail that is paired with a great food option.

Our spirits are top shelf, which means your martini or your flight of martinis will be memorable. To make our unique house cocktails truly special, we make several of our own products: Ginger Syrup, Hopped Grapefruit Cordial, Passion Fruit-Lime Cordial, Habanero Bitters, Clarified Milk Punch (Genuine Risk on the menu), and a Pistachio Orgeat.

Why are we named Teddy Roe’s? Jessica did some research and was inspired by his story. Born poor in Arkansas, he was a bootlegger at an early then became an infamous numbers runner on the South Side of Chicago in the 40s. He was unusual for that time, since he was a man of color willing to go against the Chicago mob. He had an enterprising spirit and was known to give money to the less fortunate on the South Side. You can read more about him by clicking here.

With such a small space, entry into Teddy Roe’s Bar is by reservation only. Reservations are available beginning 48 hours from the date of your interest. Members (more on that just below) may make reservations for any date at any time. Make a reservation by clicking here.

A limited number of annual memberships, both individual and corporate, are available. To learn more about becoming a member, click here.

Wine Pairing Dinner with Gruet Winery @ M’tucci’s Italian

Click here to make reservations!

It’s Balloon Fiesta, so don’t procrastinate. Call M’tucci’s Italian today. 505-503-7327

Weekend Specials

M’tucci’s Italian

Lemon Calabrese Ravioli - Lemon/Calabrese Chile/ Ricotta filled, Cotto Ham, Roasted Squash, Caramelized Onions, Sun-Dried Tomatoes, Sage Brown Butter Sauce with Arugula & Toasted Almonds $25

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

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

Braise - Red Wine Braised 14 oz Wagyu Beef Short Ribs, braised with Carrots/ Spring Onions /Celery /over Horseradish Mashed Potatoes/ Sautéed Spinach, Red Wine Braising Sauce $31

Weekend Cocktail

Tiki Martini- Diplomatico Rum, Pineapple Juice, Liquid Alchemist Coconut, Fresh Lime Juice, Vanilla Syrup, Tiki Bitters


M’tucci’s Moderno

6 oz. Black Angus Filet - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $34

Pan-Seared Opa - Roasted Artichoke, Braised Escarole, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $27

Beef Tips Tortellini - Cajun Seasoning, Grape Tomatoes, Rosa Sauce, Gorgonzola Cheese and Green Onions $19

Weekend Cocktail

Rockin Robin - Balcones Bourbon, Grapefruit Juice, Honey Simple Syrup


M’tucci’s Twenty-Five

8 oz. Picanha Steak - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $36

Pan-Seared Swordfish - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $36

Braised Beef Stuffed Ravioli - Roasted Sweet Potatoes, Asparagus, Sage Brown Butter Red Wine Brodo, Fried Parsley and Shaved Parmesan Garnish $19

Dessert Special

Citrus Honey Anglais - Raspberry Gelee, Marshmallow and Mango Strawberry Coulis covered in a dome of Milk Chocolate topping an Almond Cookie, Garnished with Strawberry/Mango Meringue and Raspberry Meringue

Weekend Cocktail

Kinda a Big Dill - Knob Creek Rye, Pickle Juice, Fresh Lemon Juice, Simple Syrup and Egg Whites


M’tucci’s Bar Roma

Pan-Seared Bronzino - Garlic Whipped Mashed Potatoes, Braised Arugula, Garlic, Pan-Seared Artichoke Hearts, Lemon Caper Butter Sauce $35

5 Cheese Ravioli - with Fennel Braised Pork, Artichoke and Black Truffle Cream Sauce, Vanilla Braised Onions, Crisp Golden Raisins and Smoked Prosciutto $27

Smoked Prosciutto Pizza - Speck, Artichokes, Citrus Olive Tapenade, Roasted Mushroom Cream Sauce, garnished with Cacio di Roma Cheese and Fresh Herbs $16

Weekend Cocktail

Mezcaletti - Dos Hombres Mezcal, Meletti Amaro, Orange Bitters, Orange Twist

Live Music for September

October’s Music Schedule will be posted next Friday

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

9/25 John Martinez

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

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

9/23 Alex Maryol

9/29 Austin Van

9/30 Paul Hunton

Thanks for reading. See you next Friday. Ciao!

M'tucci's Catering

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M’tucci’s has always prided itself on offering amazing food and service in every one of its locations. Now, we’re excited to announce that we are taking our show on the road! Our incredibly talented Catering Team, which has nearly 30 years of experience in M’tucci’s Restaurants, is delivering that same culture, cuisine, and service that you’ve grown to love, to your special event. 

Meet the team dedicated to helping you plan those special moments. 

Catering Director Taña Martinez:

Having spent most of her childhood at her Grandfather's restaurant, it's no surprise that Taña would pursue a career in the restaurant industry. 

"M'tucci's has been my heart and home for the past 8 years" says Martinez. 

"I've been blessed to work for and alongside some of the most genuine, kind-hearted and passionate people in the business." 

Starting as a Bartender in 2013 and working her way up to Catering Director for M'tucci's Restaurants, Taña works with guests to help plan and coordinate events for all occasions - from intimate holiday dinner parties to large wedding receptions.

When she's not working she enjoys spending time with her son. "He's my biggest driving force. Wanting to give him the best life I can pushes me to work harder and continue my growth not only as a professional, but as a mother." 

Ashley Pittman, Catering Manager:

“You may recognize me from email correspondence or by meeting me in person at an event. If you have yet to meet me, know that I am very detail oriented, organized, and driven. Your event is in great hands!

I have been with M'tucci's since the start; a little over 9 years now. I started off as a server assistant, then a hostess, to server, to bartender, to manager and I've been in the catering department for almost two years now. It's been a fun ride thus far and I love what I do!

In addition to working with M’tucci’s I immerse myself in the creative realm and spend my free time working and interacting within that community.

Fred Gallegos, Catering Chef:

A little bit more than five years ago, Fred joined us at M’tucci’s Market and Pizzeria as the store manager. In addition to being the Catering Chef for M'tucci's Catering, he also is a Service Manager at M’tucci’s Moderno.

“I've had the pleasure of working in the industry as a Chef in the Albuquerque Area for more than 26 years. I'm a family man who met my wife in the industry and I have a son who is also part of the M'tucci's family.”

“I love cooking, working on my classic Ford truck (it's siiicckkk), attending concerts and traveling when I can.”

Joseph Valdez, Catering Manager:

“I’m a married father of three adult children, an avid gardener and board game player. I started working with M’tucci’s restaurants in 2017, however I feel like I’ve been with the company since the beginning. My wife and I started off as guests at M’tucci’s Italian. We then began frequenting M’tucci’s Moderno when that location opened.

When I found myself looking for a career change, I thought about where I truly enjoyed being. A place that was comfortable, where all the staff seemed to be working together seamlessly and enjoying what they did. Thankfully, M’tucci’s was hiring, so I got my foot in the door at Moderno as a service assistant where I was able to learn the M’tucci’s culture and how everything is supposed to work, and everybody work together. I eventually transitioned to the service staff, and then when M’tucci’s 25 opened, I moved to that restaurant to help with the opening, where I’ve been since.

More recently, I was able to help in the training of some of the new staff for the Bar Roma location in Nob Hill. Because of all this I feel as though I have a little piece of my heart in each M’tucci’s location. My coworkers are truly more like family, and more often then not you’ll hear me referring to them as brother or sister.

Now I find myself presented with the opportunity to bring the same joy that I felt as a M’tucci’s guest to people all around Albuquerque and the surrounding communities in event spaces, businesses and homes! After all, the experience of community is what M’tucci’s is all about!”

Miia Hébert, Catering Manager:

Miia is the newest member of the M’tucci’s Catering team, joining us this month.

She has been in the hospitality industry since college, first working at a South Louisiana Oyster Bar, then working in catering while at the Savannah College of Art & Design in Georgia. After earning a degree in Fine Arts with an emphasis in photography in 2001, she moved to Austin, TX. She worked part-time with Dagar’s Catering, which grew into the position of lead server and bartender.

Moving to Albuquerque in 2011 she started as a catering assistant with Garcia’s Kitchen, eventually becoming their Catering & Marketing Director, handling events that ranged from small dinner parties to corporate events for 3,500 guests. In 2020 she was recognized as the Hospitality Industry Awards Manager of the Year by the NM Restaurant Association.

“I am excited to spread the word about the handmade, flavorful, chef-driven cuisine and award-winning service. I am looking forward to helping to refine and perfect the exceptional service and offerings already in place. “

Miia Hébert, Joseph Valdez, Taña Martinez, Ashley Pittman and Fred Gallegos at Gruet Winery. Toasting with M’tucci’s Sparkling Wine, produced in a partnership with Gruet.

M’tucci’s caters a monthly Sunday Brunch at Gruet Winery’s tasting room. These events are usually sold out every month, so act now if you want to reserve a spot for the next Brunch on September 25. Click here or call the tasting room: 505-821-0055

Brunch with ABQ the Magazine

The September issue of the magazine has a cover story on area brunch spots. M’tucci’s Founder, Jeff Spiegel, offered his thoughts on brunch for the intro to the list.

“I eat brunch every day,” he said. “It’s a meal where families or couples have time to enjoy each other’s company. There is time for talk and laughter.” Jeff and his wife and partner, Katie Gardner, previously owned several restaurants in New York City, where Jeff said there was an emphasis on weekend brunch.

“Back in New York, we did brunch on Sundays. But people love it, so we added Saturdays,” he says. M’tucci’s Italian and M’tucci’s Twenty-Five serve weekend brunch with a special brunch menu, complete with special adult beverages.

Maybe you start the day with a Bloody Mary or two,” Jeff said. “If that results in you taking an afternoon nap, would that be so bad?”

Good advice from Jeff Spiegel!

Weekend Specials

M’tucci’s Italian

Chipotle Ricotta Ravioli -Shrimp, Turnip Greens, Corn, Caramelized Onions, Gorgonzola Thyme Cream Sauce, Crispy Prosciutto, Pecorino Micro Green $25

12 oz Veal Chop: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $37

Yellowtail: Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $29

Braise - Rosemary Pineapple Braised Pork Belly, Creamy Risotto, Calabrese Peppers, Carrots, Peas, Spring Onions, Roasted Red Pepper Pineapple Relish $27

Weekend Cocktail

Classic Negroni- Beefeater Gin, Carpano Antica, Campari


M’tucci’s Moderno

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

Ruby Trout- Roasted Artichoke, Braised Escarole, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $26

Crispy Chicken - Confit Risotto with Mushrooms, Carrots, Celery and Alfredo Sauce $19

Weekend Cocktail

Principessa Negroni - Beefeater Gin, Ramazotti Aperitivo Rosato, Dolin Blanc


M’tucci’s Twenty-Five

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

Pan-Seared Monkfish (tastes like lobster) - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $33

7 Layer Lasagna Bolognese - Herbed Ricotta Cheese, 5 Pork Bolognese, San Marzano roasted marinara sauce, Bechamel sauce, mozzarella cheese and Pecorina $19

Weekend Cocktail

Strawberry Nectar - Botanist Gin, Fresh Lime Juice, Agave Syrup, Muddled Strawberries, Prosecco Float


M’tucci’s Bar Roma

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

14 oz Bone-In Ribeye - Roasted Potatoes, Grilled Asparagus, Roasted Yellow Onion Sautéed with Roasted Tomatoes and Leeks, Garnished with Fried Parsley and Balsamic Reduction $39

Weekend Cocktail

Dos Piños - Dos Hombres Mezcal, M’tucci’s Pineapple Rosemary Shrub, Fresh Lime Juice, Simple Syrup, Club Soda

Loca Paparazzi - Dos Hombres Mezcal, Aperol, Strega

Live Music for September

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

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


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

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!

Two Perfect Weeks in Tuscany

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If last week’s La Gazzetta inspired you to visit Tuscany and the Chianti region, here are some tips on how to do it right. September is a great month for travel and October is even better with cooler weather, wine and olive harvests and festivals throughout the region.

Begin your trip by flying into Rome, taking the Leonardo Express train to Rome’s Termini station, then booking the fast train to Florence. Book online with Trenitalia and choose the Freccia option for fast train (about two hours). If you have an hour or so at Termini, there is a large food court on the second level and next door to the station.

Day 1-3: Find an Airbnb or nice hotel in central Florence. Make sure to book your visit to the Uffizi gallery well in advance. Visit the Duomo, which dominates the main piazza, cross the Arno River on the Ponte Vecchio, and escape the crowds by visiting restaurants near Piazza San Spirito. Rent a bike or take a taxi to Piazzale Michelangiolo to watch sunrise over the city. Take an easy bus to the hill town of Fiesole to enjoy the restaurants and views looking over the entire city and the Arno Valley. Do make reservations at Buca Mario, one of the oldest restaurants in the city or try the bistecca alla Fiorentina at Regina Bistecca. The Central Market is the place for olive oils, dried porcini and quick bites for lunch.

Days 4 & 5: Take a taxi or bus to the airport to pick up a rental car. Driving in Italy is fun and easy, so don’t hesitate to get a car to visit hill towns not accessible by train. Book two nights in one of Chianti’s hill towns such as Panzano, Greve in Chianti or Castellini in Chianti. There are an overwhelming number of wineries, restaurants and cooking classes available. Near Castellini in Chianti is Azienda Agricola Casamonti, a farm (that breeds Cinta Sinese free-range pigs) and winery. They offer short tours and a large lunch. Antinori Winery with its modern visitors center, tasting room, gift shop and restaurant is a popular destination. TV celebrity chef Dario Cecchini holds forth nearly every day at his butcher shop/restaurant complex in the hill town of Panzano. There are three different restaurants from which to choose, based on your desired level of meat consumption.

Days 6 & 7: Drive to Siena for two nights. Explore the city with the grand Piazza del Campo, the home to the exciting Palio horse races and the majestic Duomo. The best views are gained by climbing the Torre del Mangia. Study the Google maps well, since there is little parking available in the center of the ancient city. You’ll park your car in lots that are located in the periphery, so book a room somewhat close to a parking lot.

Days 8 & 9: Drive west from Siena, stopping to see the towers of San Gimignano. Try to get there early to beat squadrons of buses and their passengers that descend upon the medieval city. On the main piazza here is a local gelato shop, Gelateria Dondoli, whose proprietor has won the world gelato competition twice - the perfect breakfast!

Continue on the town of Bolgheri in the wine growing region of Coastal Tuscany. The town, surrounded by vineyards, is walkable with several good restaurants and spots to taste the famed Super Tuscans. Visit the hill towns of Bibbona and Castagneto and Marina di Castagneto -Donoratico and San Vincenzo for views of the Tyrrehian Sea. Any of these towns would be good for base for two nights.

Days 10 & 11: Drive east through the countryside to my favorite Tuscan hill town, Montalcino. This town has it all, great restaurants, stunning views of the surrounding vineyards and lots of places to enjoy one of Italy’s finest wines, Brunello di Montalcino. La Fortezza is good for sampling many Brunellos and its less costly cousin, Rosso di Montalcino. Like Siena, you will have to park in one of the parking lots that surround the small town, so be prepared for a little walking to your hotel. Don’t make the same mistake I did and arrive on a Saturday without restaurant reservations. The small town is a popular weekend destination for Italians and travelers. The same goes for all of the restaurants that I have mentioned - make reservations.

Days 12 & 13: Here are two options, depending on your mood. If you have had enough of small towns and wine country and want some big city life, then return the car to Florence and return to Rome on the train. Two nights in a hotel/Airbnb near the Campo di Fiore or Piazza Navona could be the perfect end to your Tuscan travels. Or you could choose to continue east to the hill town of Cortona, made famous as the setting for the book and move, “Under the Tuscan Sun” by Frances Mayes. It has the same charms as Montalcino, with views that take in Umbria and Lake Trasimeno.

Last Day: Instead of sleeping in a disappointing hotel near Termini in Rome the night before your flight, consider staying in the town right by the airport. However, don’t stay at a drab chain hotel at the airport, instead go to the port city of Fiumicino, which has two terrific (according to the writer, Frances Mayes) hotels,. The Seccy and Hotel QC Terme Roma are both within walking distance of good restaurants and they both are only 10 minutes from the airport. Buon Viaggio!

September and October Festivals in Tuscany

Expo Chianti Classico of Greve, which gathers producers from all over the Chianti Classico territory, a chance to sample Chiantis in Chianti. It takes place on the second weekend of September, in the splendid square of Greve in Chianti with tastings, art exhibitions, and concerts. Which means it begins today, so unless you are already there, you’ll have to plan for next year.

Also for next year is the Fiera del Cacio Pienza, the fair that celebrates Tuscan pecorino and is held the first Sunday in September.

Castelnuovo Berardenga celebrates grapes with the Festa dell'uva in Vagliagli.

At the end of October, the 6 municipalities of Chianti adhere to the "Camminata Tra gli Olivi", in collaboration with the Associazione Città dell'Olio: a day dedicated to the discovery of the "green gold" at the time of the olive harvest and pressing.

Next Thursday at M’tucci’s Twenty-Five!

Don’t Miss it!

Click Here to Book Now on Open Table!

Stuffed Squash Blossom is the First Course for the Pairing Dinner with Ex Novo

Albuquerque Journal: Friday, September 9, 2022

Weekend Specials

M’tucci’s Italian

Ravioli - Pesto Ricotta Ravioli: Mushrooms, Spicy Capicola, Roasted Cherry Tomatoes, Green Chile, Pesto Cream Sauce, Parmesan & micro Greens $25

12 oz Veal Chop: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $37

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

Braise - Lamb, Gorgonzola Creamy Polenta, Haricot Vert $31

Weekend Cocktail

Berto’s Manhattan- Bullet Rye, Berto Vermouth, Grapefruit Bitters, Slap of Basil


M’tucci’s Moderno

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

Pan-Seared Rockfish- Roasted Artichoke, Braised Escarole, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $24

Sackett Farms Pork Piccata - Arugula, Tomatoes, Feta, Capers, Lemon Butter Sauce tossed with Spaghetti $19

Weekend Cocktail

Blueberry Spritz - Aperol, Pasubio Amaro, M’tucci’s Sparkling Wine, Cherry bitters


M’tucci’s Twenty-Five

12 oz. Veal Porterhouse - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $37

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

Calbrain Pork Shank Ragu - San Marzano Tomatoes, Red Bell, Carrots, Red Wine, Prosciutto and Calabrain Chile over House Made Pappardelle $19

Berry & Kiwi Shortcake - White Cake with Rosemary, Rum, Chantilly Cream, Berry Chutney and Fresh Fruit

Weekend Cocktail

The End of Summer - Effen Cucumber Vodka, Fresh Lime Juice, Simple Syrup, Chamoy & Tajin Rim


M’tucci’s Bar Roma

Pan-Seared Butterfish - Garlic Whipped Mashed Potatoes, Braised Arugula, Garlic, Pan-Seared Artichoke Hearts, Lemon Caper Butter Sauce $39

14 oz Bone-In Ribeye - Herb Dusted Smashed Salt Water Potatoes, Grilled Asparagus, Pancetta & Chanterelle Mushroom Au Poivre $39

Duck Pate - Citrus Dressed Cucumber & Arugula Salad, Butter Toasted Almonds $7

Weekend Cocktail

Gotta Lotta Mint - Espolon Tequila, Cassis, Simple Syrup, Fresh Lime Juice, Mint

Live Music for September

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



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



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

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!

Sangiovese and Chianti

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Lovers of Italian food and wine are familiar with Chianti, the wine, and Chianti, the region. Some of Italy’s best wines come from Chianti made with the Sangiovese grape. This wasn’t always true.

Back in the 1960s and ‘70s, Chianti was dismissed as plonk (British slang for cheap wine). iI was the cheap, insipid wine that came in straw flasks (fiascos in Italian) and was typically found in American pizza joints that had checkered tablecloths. The empty bottles often became candle holders.

During the years of the appropriately named fiasco, Chianti deserved its bad reputation. After WWII, many vintners had fled to the U.S., and the area suffered from a lack of talent and bad wine management (seeking higher yields instead of quality yields) for a couple of decades. The quality was considered so low that, for awhile, the government required that Chianti be blended with two white wine grapes, Malvasia and Trebbiano. Some vintners even imported large quantities of Sicilian red and illegally bottled it as Chianti.

Quality returned to the area in the 1970s with the implementation and enforcement of higher standards and techniques. A Chianti’s grapes have to be grown in a defined part of Tuscany, primarily around Florence and Siena, and include 70% Sangiovese grapes. That Chianti receives a DOC classification on the label (Denominazione di Origine Controllata). Chianti Classico is the higher level of classification and must be made with 80% Sangiovese, and requires a minimum of 24 months of maturation, most of that in oak barrels. Classico receives the DOCG classification on the label (Denominazione di Origine Controllata e Garantita). The bottles are also recognizable by the black rooster on a pink label (gallo nero) on the bottle neck.

Some of the top producers in the area, notably Angelo Gaja (who originally had vineyards in the Piedmont making Barolo and Barbaresco) and Piero Antinori, resolved to make wines of distinction and rebelled against the rigid Chianti standards of 70-80% Sangiovese and created what became known as Super Tuscans. These wines blended Sangiovese with Cabernet and/or Merlot according to the wine maker’s tastes and were not eligible for the Chianti designation. However, their quality caught on with wine writers and critics, and soon became wildly popular with wine lovers - at least those who could afford the prices these special wines commanded. Antinori created Tignanello, the most well-known and one of the most expensive. I shared a bottle with friends in Italy a few years ago and it was sublime (I’ll leave the snooty wine adjectives to wine writers).

Despite the success of the Super Tuscans, Sangiovese is synonymous with Chianti, where quality Classico and Riserva are still wildly popular.

Italian immigrants brought the vines to California in the late 1800s, where they probably were first planted by the Seghesio family in Napa. Sangiovese can be a difficult grape, flourishing in the limestone soil of Tuscany, but not always doing well with hot climates in other locations.

It does well in the foothills of the Sierras in Amador and Calaveras County in California and in the valleys of Washington, notably Columbia and Walla Walla. American Sangiovese has a slightly different characteristic than the Italian varietal. Flavors from California or Washington Sangiovese show spicy and tart cherry, red current and anise.

The new M’tucci’s Sangiovese is from the Columbia Valley in Washington. It and the new M’tucci’s Bianco (80% Sauvignon Blanc and 20% Gruner Veltliner) will be available in all locations in the next week or so.

“I think it’s a really nice offering. We had a lot of great results with the Montepulciano, but unfortunately that won’t be available much longer, due to some pretty small harvests the last couple years. We wanted to continue down the path of Italian varietals and felt like this Sangiovese was very expressive, like the Montepulciano. It's a really, really nice food wine that I think will pair very well with a large part of our menus at all locations,” said M’tucci’s President John Haas.

Local winemaker Sean Sheehan took part in the tasting of the Sangiovese and the blending of he Bianco with John and Austin and made the following tasting notes:

Bianco: Ripe Guava, Grapefruit, mineral, and lemon mingle with notes of lime zest on both the nose and palate.

Sangiovese: The nose of our Sangiovese is packed with notes of dried red cherry and violets. On the palate it expands to include deeper black cherry notes, as well as a subtle earthiness, and long refined tannins.

Five Course Pairing Dinner with Ex Novo Brewing & M’tucci’s Twenty-Five

Thursday, September 15 @ 6:30

Menu will be posted on M’tucci’s Twenty-Five Facebook page next week. The dinner will feature The Most Interesting Lager in the World, Perle Haggard, Phantaztic Hazy IPA., wet hopped Mass Ascension IPA, Puff Puff Passion (a Passionfruit Sour) and Sons of Scotland Scotch Ale.

Experience the ambiance and superb cocktails at Teddy Roe’s Bar

Reservations Required - Click here to make one.

Weekend Specials

M’tucci’s Italian

Ravioli - Shrimp & Lobster Ravioli: Crawfish/Ricotta filling, Shrimp, Lobster, Asparagus, Heirloom Tomatoes, Vodka Sauce with Pesto Breadcrumbs and Lemon Zest $29

14 oz Ribeye: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $37

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

Braise - Sackett Farms Pork Shank Braised in Red Wine, Salt Water Potatoes, Roasted Red Pepper, Caramelized Onions and Spinach $31

Weekend Cocktail

Ginger Swirl - Novo Fogo Cachaca, Intense Ginger, Fresh Lemon, Simple Syrup, Muddled Fresh Ginger


M’tucci’s Moderno

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

Pan-Seared Norwegian Sea Trout- Roasted Artichoke, Braised Escarole, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $29

Tortellini Francesa - Mushrooms, Roasted Carrots, Caramelized Onions, Roasted Garlic Demi Glace $19

Weekend Cocktail

Cappeletti Margarita - Deleon Tequila, Cappeletti, Fresh Lime Juice, Simple Syrup


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 $26

Spicy Scallops - Blackened Baby Scallops, Roasted Artichokes, Caramelized Onion, Marinated Tomatoes, Capellini Pasta with Pesto Breadcrumbs $20

Weekend Cocktail

Bomb Bye Sour- Bramble Bombay Gin, Creme de Cassis, Fresh Lemon Juice, Honey and Egg White


M’tucci’s Bar Roma

Pan-Seared Monkfish - Garlic Whipped Mashed Potatoes, Braised Arugula, Garlic, Pan-Seared Artichoke Hearts, Lemon Caper Butter Sauce $31

Five Cheese Ravioli - Mushrooms, Caramelized Onions, Seared Beef Tips, Porcini Brodo with Fresh Herbs $25

12 oz Bone-In Veal Chop - Creamy Risotto, Fresh Mushroom Herb Sauce $37

Weekend Cocktail

Sticky Situation - Gosling Rum, Whistlepig Maple Syrup, Peychaud Bitters

Live Music for September

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


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


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

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!

New Mexico Wild Mushrooms

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This year’s summer monsoon has brought a lot of good to New Mexico. In the mountains, it’s been a banner year for wild mushrooms, especially the prized king boletes (boletus edulis) and chanterelles (various classifications, but commonly Cantharellus cibarius). Boletes are found throughout the northern hemisphere in North America, Europe and Asia and are known as porcini in Italy, cepe de Bordeaux in France and rodellon in Spain.

I became a wild mushroom forager in the 90s when I was assigned by Saveur Magazine to photograph the annual mushroom festival in Telluride, CO. The weekend was packed with mushroom identification classes, walks in the woods, mushroom dinners and a wacky parade where participants dressed as mushrooms. A local chef took the reporter and me to a secret spot (all mushroom spots are secret) where the forest floor looked as if it were carpeted with golden nuggets. We filled several large paper grocery store bags of golden chanterelles. During that weekend, I learned that two of the most flavorful and most easily identified wild mushrooms are the porcini and the chanterelle. I was hooked on finding wild mushrooms, first in Colorado, and now in New Mexico.

Chanterelles usually grow in flat spots in a pine forest. In New Mexico we have found them at 11,000’. Their flavor is mild and delicate and they are good sautéed in butter with shallots and a little dry sherry. Since the gills descend down the stem, a good brush is handy for cleaning them. Mushrooms are nearly 80% water, so avoid soaking them in water before cooking.

We have found porcini from 9,500 - 11,000’ during this wet summer. In the Jemez and Sangre de Cristo mountains we have found the white king boletus (boletus borrowsii) in pine forests at 8,700’. They are as tasty as the reddish brown kings.

We’ll refer to the kings as porcini, since M’tucci’s is Italian. Porcinis are found in forests throughout Italy and are sold fresh in markets during the summer and fall. In NM, unless you forage for them, you probably will only find them dried and sold in small packets. The good news is that they lend themselves to drying, which intensifies the flavor. They are easy to reconstitute in room temperature water. Save the soaking water and after straining it, reduce it for use in a sauté, in pasta sauce or in risotto. We dry the entire mushroom, mostly using the stems in soup.

When foraging, remember that smaller is better. The larger porcini are older and usually not as flavorful (and sometimes already full of maggots). When you have an abundance of fresh porcini, cook them in a variety of ways. The Italians like to grill or sauté them. In Calabria, they bread and deep fry the slices. A Japanese method is to add sliced porcini to a foil packet with a ponzu butter and cook the packet on a hot grill.

The one in my left hand is good for a funny photo, but it’s too big and too old to be good to eat.

If you decide to join the growing community of mushroom gatherers, educate yourself by buying books or field guides and studying the descriptions of wild mushrooms. Join a mycology group and learn from experts. While the internet can be loaded with misinformation, there is a really good Facebook page called Mushroom Hunters of New Mexico. It’s a good source of information.

Mushrooms propagate by spreading their microscopic spores, so use a mesh, canvas or paper bag to collect them. Plastic bags prevent spore spreading and will contribute to a rapid decline to the quality of the mushrooms. Also, if you are collecting a mushroom and you are unsure of its identity, do not place it in a bag with edible mushrooms. If it is a toxic mushroom, it will infect your edible mushrooms rendering the entire collection inedible.

The safe rule for wild mushrooms is: If you don’t know what it is, don’t eat it!

Enjoy wild New Mexico mushrooms tonight at M’tucci’s Italian, where one of the Weekend Specials is Mushroom Trio Ravioli: Ravioli stuffed with Fresh Porcini and Goat Cheese then tossed in a Mushroom Cream Sauce with Fresh Chanterelles, Wild Mushrooms, Sun Dried Tomatoes and Caramelized Onions.

Mushroom Trio Ravioli - only at M’tucci’s Italian

Don’t Miss this Unique Dinner at M’tucci’s Moderno

M’tucci’s Company President John Haas on the Front Page of Friday’s Journal.

Click here to read.

Albuquerque Journal, Friday August 26, 2022

Two New M’tucci’s Wines Arriving This Week

Weekend Specials

M’tucci’s Italian

Ravioli - Porcini/Ricotta filled: Chanterelle Mushrooms, Wild Mushrooms, Sun Dried Tomatoes, Caramelized Onions, Prosciutto, Mushroom Cream Sauce $27

14 oz Ribeye: 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 $33

Braise - Milk Braised Lamb, Creamy Risotto, Asparagus, Fennel, Spring Onion, Lemon Zest $31

Weekend Cocktail

Fresa Blanca - Tequila Blanco, Tonic Water, Fresh Fruit


M’tucci’s Moderno

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

Pan-Seared Mahi Mahi - Roasted Artichoke, Braised Escarole, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $29

Shrimp Diavolo Pasta - Pink Shrimp, Caramelized Onions, Green Chiles, White Wine Marinara Sauce and House Made Spaghettini $19

Weekend Cocktail

Chile Roaster - Green Chile Vodka, Fresh Lime Juice, Simple Syrup, Orange Bitters, Torched Rosemary


M’tucci’s Twenty-Five

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

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

Frutti di Mare - Baby Bay Scallops, White Shrimp, Clams, Mussels, Spicy San Marzano Sauce & House Made Linguine $29

Weekend Cocktail

Treaty of the Pyrenees - Sazerac Rye Whiskey, DOM Benedictine, Licor 43, Bittermens Tiki Bitters


M’tucci’s Bar Roma

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

Five Cheese Ravioli - Mushrooms, Caramelized Onions, Seared Beef Tips, Porcini Brodo with Fresh Herbs $25

Weekend Cocktail

No Time to Yuz - Effen Yuzu Citrus Vodka, Fresh Lime Juice, Fresh Grapefruit Juice, Simple Syrup, Fresh Thyme

Live Music for August & September

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

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

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

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!

M'tucci's Renaissance Man

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There are many talented, unknown members of the M’tucci’s Family: such as butchers, bakers, and sous chefs. It’s highly unlikely that you have heard of Evan Kinsley, who has played a large part in our lives since M’tucci’s Italian was conceived in 2012 and opened in 2013. Undoubtedly, he is our Renaissance Man.

His interesting resume includes working on crab, salmon and halibut fishing boats in Alaska and working as an arborist in Boulder, CO. That job led to a passion for using reclaimed trees to make custom furniture. Along the way, he learned cabinet making and remodeled houses in the Boulder and Denver area.

When the lease was signed for M’tucci’s Italian, Evan (who was dating Jeff & Katie’s daughter at the time) was responsible for remodeling the neglected space at Coors & Montaño. He built the bar, made the tables and even built the wood-fired pizza oven. I talked to him when I was looking into building a home pizza oven and I asked, “Have you ever built a pizza oven?” He replied that it was his first one. Nine years later, it’s still a vital part of the kitchen at M’tucci’s Italian.

“I think in hindsight, it was a pivotal moment for us and for Evan. It was probably his first commercial remodel and it was our first restaurant. When you look at where each of our paths have led, you can definitely say that project catapulted us both forward,” said Company President John Haas.

“Evan has an incredible eye, is creative and has a relentless work ethic. Anyone who knows M’tucci’s well, knows that those traits are really aligned with our approach and vision.”

He started Sustainable Arbor Works in 2012, after working as a professional arborist in Colorado.  "I wanted to find a unique and sustainable way to use the trees we were removing everyday." He said he knew that those trees could end up as something more useful than wood chips.

The next time you visit M’tucci’s Twenty-Five, take a moment to admire the beautiful tables throughout the restaurant, but particularly notice the small cocktail tables and the large community table in the bar. Every table was hand built by Evan using reclaimed wood.

For the past year he has devoted most of his time to a new venture, Spiegel Kinsley Construction, a partnership with M’tucci’s founders Jeff Spiegel and Katie Gardner. They are building luxurious, sustainable homes in Placitas, with the first one just completed and now on the market. Click the link above to see more photos of the first home.

Lucky for us, he still found time to use his unique skills to create the cool space that is Teddy Roe’s, our speakeasy-themed bar attached to M’tucci’s Bar Roma.

As you can see, M’tucci’s is fortunate to have such a talented craftsman in our family. He officially became part of the family last September when he married Suzanne Spiegel in a lovely garden ceremony.

Cooking with Cory - Garden Goodies with M’tucci’s Italian Sausage

New Menus at M’tucci’s Italian and M’tucci’s Bar Roma

M’tucci’s Italian has created a Light Dinner Menu for a late lunch or an early dinner. M’tucci’s Bar Roma has added a Happy Hour Menu. Both menus are available Monday - Friday.

Weekend Specials

M’tucci’s Italian

Ravioli - Salmon/Ricotta filled: Patagonia Pink Shrimp, Cockle Clams, Asparagus, Tomato, Capers, Lemon Cream Sauce $27

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

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

Braise - 14 oz Blackberry Shrub Braised Wagyu Beef Short Rib, NM Blue Corn Polenta, Garlic Spinach $31

Weekend Cocktail

London Blush - Beefeaters Gin, Muddled Strawberry, Fresh Lemon Juice, Simple Syrup & Elderflower Tonic


M’tucci’s Moderno

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

Pan-Seared Yellowtail - Roasted Artichoke, Braised Escarole, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $27

Half Herb-Roasted Chicken - Garlic Mashed Potatoes, Grilled Asparagus, Cranberry Gastric $19

Appetizer

Strawberry Bruschetta - Goat Cheese, Strawberries, Fresh Basil, Balsamic Reduction, Ciabatta Crostini $7

Weekend Cocktail

Brazilian Lemonade - One Local Vodka, Muddled Lime, Almond Milk, Simple Syrup


M’tucci’s Twenty-Five

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

Pan-Seared Wild Caught Atlantic Cod - Garlic Whipped Potatoes, Sautéed Arugula, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $31

Green Chile Risotto and Shrimp - Carnaroli Rice, Green Chile, Peas, Mushrooms, Crema di Porcini Sauce, Local Feta, Pecorino and Sourdough Crostini $21

Weekend Cocktail

Summer Sunset Sour - Aviation Gin, Muddled Strawberry, Aperol, Egg White, Peach Liqueur, Ginger, Lemon Juice, Tiki Bitters


M’tucci’s Bar Roma

Pan-Seared Yellowtail - Garlic Whipped Mashed Potatoes, Braised Arugula, Garlic, Pan-Seared Artichoke Hearts, Lemon Caper Butter Sauce $27

Herb Roasted Game Hen - Pickled Golden Beet Hash with Crispy Salt Water Potatoes, M’tucci’s Pancetta, Caramelized Onions, Purple Kale, Fresh Herbs, Served with Balsamic Reduction and a Roasted Golden Beet Butter $23

Pan-Seared Beef Tips - Red Onion, Mushrooms, Artichokes, N’duja, Pesto Cream Sauce, Campanelle Pasta $21

Weekend Cocktail

St. Germain Spritz - St. Germain, House Limoncello, Ruffino Prosecco

Live Music for August & September

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

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

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

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!

Italian Agriturismos

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While I have visited Italy in the Spring, Summer and Fall, I really prefer September and October. The produce is amazing, the weather is nearly perfect and the cities and towns are less crowded. AirBnB has certainly changed selecting a place to stay for the night or for a week, but there is a great network of farm stays throughout Italy called Agriturismo. They are apartments, rooms and entire villas located on working farms and vineyards and can be booked on the website: https://www.agriturismo.it/en/

Traveling Italy by train is a great way to see the country, however many areas are not connected to Italy’s extensive rail network. Visiting many of the small towns in Tuscany, Sicily or Puglia will require a car. You certainly don’t want a rental car in Rome or Florence since driving in the cities is crazy and parking is rare and expensive.

Agriturismos are the perfect option for food lovers and travelers who don’t want to stay in the city. A few years ago, we wanted our visit to Tuscany to include Florence, but we also wanted the freedom to explore Arezzo, Chianti and Montalcino. We found an agriturismo in the small town of Pontessieve, about 6 miles east of Florence. We got our rental car in Pontessieve, drove it around Tuscany and parked it for free at the train station when we visited Florence.

I Veroni is in the hills above town surrounded by Sangiovese vineyards and olive groves. The former farmhouse has been converted into five apartments, some with two bedrooms. Since it was August, the pool was an added bonus. Another bonus was a bottle of their Sangiovese, a bottle of their Bianco and a tin of their olive oil waiting for us in the small, but efficient kitchen. I Veroni offered a huge breakfast (which had to be ordered 24 hours in advance) and had an outdoor grill where we prepared bistecca alla fiorentina.

My first agriturismo experience was in the Piedmont region, where we had a room with a family in their house, also surrounded by vineyards. It was in October and we were able to visit the wine cellars of the local coop, experience the wine harvest and have lunch with the crew picking grapes.

Once you’ve seen Rome, Florence and Venice; venture into the countryside and stay at an agriturismo. You may not want to leave!

Wine Dinner at M’tucci’s Italian - Thursday, August 18 @ 6:30

M’tucci’s & New Nuevo Cocktail Kit Release

M’tucci’s Vice President Austin Leard, who created our Shrubs and Shrub Cocktails, has created a new cocktail for a New Nuevo Cocktail kit. It’s called Monsoon Magic and will be available for order on their website soon. Click here to order one or two. In addition, there is a video, where Austin shows you how to make the cocktail.

Weekend Specials

M’tucci’s Italian

Ravioli - Prosciutto/Ricotta filled: Mushrooms, Roast Chicken, Caramelized Onions, Roasted Red Peppers, Okra, Pesto Cream Sauce, Pine Nuts $25

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

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

Braise - New Mexico Red Chile Pork over Calabacitas, Corn, Spring Onions, Feta $27

Weekend Cocktail

Crème Brûlée Martini - Vanilla Vodka, Frangelico, Vanilla Syrup, Cream, Chocolate Bitters


M’tucci’s Moderno

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

Pan-Seared Yellowtail - Roasted Artichoke, Braised Escarole, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $27

Beef Tortellini - Beef Tips, Cajun Seasoning, Tomatoes, Rosa Sauce & Gorgonzola $21

Appetizer

Fried Oysters with Spicy Garlic Aioli $11

Weekend Cocktail

Lavender Lemondrop - Tito’s Vodka, Violette Liqueur, Lavender Simple Syrup, Fresh Lemon Juice, Lavender Bitters, Sugared Rim


M’tucci’s Twenty-Five

14 oz. Hand Cut Rib-Eye - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $37

Pan-Seared Artic Char - Garlic Whipped Potatoes, Sautéed Arugula, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $34

Linguine alla Portofino - Clams, Shrimp, Tomatoes, Fresh Basil, Herbs, Red Pepper Flakes, Clam Juice & White Wine Garlic Sauce $19

Weekend Cocktail

Roller Coaster: Botanist Gin, Fresh Lemon Juice, Fresh Passion fruit, Orgeat, Ginger, topped with Soda


M’tucci’s Bar Roma

Pan-Seared Yellowtail - Garlic Whipped Mashed Potatoes, Braised Arugula, Garlic, Pan-Seared Artichoke Hearts, Lemon Caper Butter Sauce $27

Herb Roasted Game Hen - Pickled Golden Beet Hash with Crispy Salt Water Potatoes, M’tucci’s Pancetta, Caramelized Onions, Purple Kale, Fresh Herbs, Served with Balsamic Reduction and a Roasted Golden Beet Butter $23

Cicchetti Special

Crispy Fried Italian Olives served with an Amaro Fennel Reduction $6

Weekend Cocktail

Missin’ Cozumel - Espolon Tequila, Fresh Lime & Grapefruit Juice, Simple Syrup, Sprite Float

Live Music for August & September

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

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

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

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!

Our Chef's Favorite Tools

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I asked our Chef’s and Managers: “What is your favorite kitchen tool?” Then I made the answer a little more difficult by adding, “And it can’t be your knife.” We could probably do a column on recommended knives, but I would guess that their answers would be repetitive: “A sharp one.”

I think you’ll be surprised by some of our favorite tools.

We’ll begin with John Haas, M’tucci’s Founding Chef, who is now Company President.

“My favorite is probably the spoon. It’s so versatile. It can be used in platings whether it’s scooping or spreading, obviously it’s used for tasting or stirring, and I frequently use it for peeling the skin off of things like ginger or boiled potatoes, or even carrots.”

Damien Lucero - Executive Chef/Operating Partner at M’tucci’s Bar Roma - My favorite is wood fire. Cooking over a fire is the ancient way. There is nothing that relates us more to our past than cooking over an open flame. The range of techniques and depth of flavor is truly unmatched.”

Ernest Nuñez, GM/Operating Partner at M’tucci’s Twenty-Five - “My favorite utensil is a good pair of tongs. They become an extension of your hand for just about anything, especially hot items. The spoon and wood fire get my vote for sure.”

Cory Gray - Partner/Executive Chef at M’tucci’s Italian - “I would have to say my favorite tool in the kitchen are my hands… With them I love to create bread, cheese and pasta, just to name a few. I believe your hands are one of the most important tools you have and so many things can be accomplished with just your hands. There is a special connection I feel while creating food using only my hands.”

Aaron Trujillo - Sous Chef at M’tucci’s Italian - “One of my favorite kitchen tools is my micro plane. I constantly use it week in and week out. If I’m not using it that day it’s still either right next to my cutting board or in my knife bag. It’s one thing that oddly became very important to me and that I can’t go without.”

Shawn Cronin - Partner/Company Chef - “My favorite tool in a kitchen is vinegar. You have vegetables that are getting old, pickle them or make a salad. You have fruit, make a shrub. You have a soup or sauce that is too rich, add a few drops of vinegar and watch the magic happen. Got a little fish leftover, cure it with salt and vinegar. A little in food can bring out so much flavor without having to add salt.”

Robin Dibble - GM/Operating Partner at M’tucci’s Moderno - “In an effort to avoid repeating every tool or implement that has been mentioned… I’ll quote one of my favorite Sous Chefs, Ty. He always said, ‘your greatest tool as a cook is your hands.’ I’ve thought about this often throughout my career in the kitchen. Every culinary skill requires “good” hands. Take care of your hands! Our second greatest tool is our palate. Over the last few years, as many of us experienced a loss of taste and smell, I have come to believe it’s one of our greatest assets as a cook. Tasting food is our happy place in the kitchen, and sharing ideas starts with your palate. It is deeply connected to why we love this restaurant life.”

Arcy Law - Bartender/Partner at Teddy Roe’s Bar - “I don’t know if I have a favorite tool in the kitchen, but I do love a big-ass cutting board.”

Michael Lewis - Editor of La Gazzetta - “I love the bread knife. I don’t bake very often, but the bread knife is so handy for scooping chopped vegetables from a cutting board or cleaning a pizza stone after each pizza.”

Weekend Specials

M’tucci’s Italian

Ravioli - Prosciutto/Ricotta filled: NM Porcini Mushrooms, Sun-Dried Tomatoes, Caramelized Onions, Light Porcini Cream Sauce, Crispy Prosciutto $27

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

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

Braise - Sackett Farms White Wine/Fennel/Orange Braised Pork Shank, Creamy Polenta, Sautéed Spinach, Citrus Braising Sauce $31

Weekend Cocktail

Princess Peach - Peach Vodka, Aperol, Fresh Lemon Juice, Vanilla Syrup, Sparkling Water


M’tucci’s Moderno

14 oz. Hand Cut NY Strip - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $33

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

Calabrian Spare Ribs - Grilled Polenta, Jicama Slaw $19

Beef Carpaccio - Garlic Aioli, Arugula, Capers, Lemon Wedge $8

Weekend Cocktail

Shandy - Balcones Bourbon, Fresh Lemon Juice, Rosemary Syrup, Grapefruit Soda, Ex Novo Mass Ascension Float


M’tucci’s Twenty-Five

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

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

Salmon & Crab Cakes - Smashed, Crispy Yukon Gold Potatoes, Grilled Vegetables, Creamy Horseradish Remoulade Sauce $21

Weekend Cocktail

Jackalope: Bumbu Rum, St. Germain, Strega, Muddled Strawberry, Fresh Lime Juice & Honey Simple Syrup


M’tucci’s Bar Roma

Pan-Seared Norwegian Ocean Trout - Garlic Whipped Mashed Potatoes, Braised Arugula, Garlic, Pan-Seared Artichoke Hearts, Lemon Caper Butter Sauce $32

2-Year Old Prosciutto Ragu, M’tucci’s Pancetta, Braised Mushrooms, Herbed Ricotta & House Linguine

Weekend Cocktail

Castinez - Dahlia Tequila, Creme de Cassis, Fresh Lime Juice, Simple Syrup, Angostura Bitters

Live Music for August & September

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

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

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

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!

Who Inspires Us?

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Our talented team of Chefs and Managers constantly inspire and mentor our younger Chefs, servers, bartenders and managers. Where did our leaders get their inspiration? Read on.

John Haas, President - James Adrian, former Sous Chef at Commanders Palace in New Orleans, was the one that set me on my path as a young teenage cook. Since that path has been found though, it’s always been Thomas Keller that’s been my inspiration. He exemplifies everything I believe a Chef should through his incredible technique, detail, clever creativity, professionalism, and leadership in our industry. He will forever be the top of my list because that was what I always strived for as a Chef.

Cory Gray, Partner/ Head Chef at M’tucci’s Italian - My inspiration at a young age came from my family. Watching my mom and grandma in the kitchen always fascinated me. From country ham with grits and red-eyed gravy to the holiday hams and turkey that was a must. By my twenties I had the opportunity to work under Chef Richard Winters, a local star in the NM food scene. Learning and watching his style and techniques with food inspired me, I truly knew at that my destination in my life career was to be a Chef.

Shawn Cronin, Partner/Company Chef - Watching my Mom was always inspiring. Not just with cooking, but with how many tasks she could juggle and still cook amazing food for us. Watching my Grandma (Oma) was another thing all together. One of my last memories of her was while in her 90s, with arthritis, losing her sight, making a pot roast that to this day hasn't been matched. She made potato dumplings that only had 1 ingredient, potato. No eggs, no flour, no breadcrumbs. Basically I learned that no matter what the circumstances you can always make great food.

Ernest Nuñez, General Manager/Operating Partner at M’tucci’s Twenty-Five - My inspiration is and was my Uncle Meli and Aunt Katy. He was an executive chef in big hotels in California when hotels were truly relevant in the food scene in the 70's and 80's and she was a baker from Kansas living in LA. They decided to move to Wichita, Kansas for reasons I either can't remember or chose to forget. They opened up a small 50 seat diner in Wichita, in an industrial part of town called Brito's Restaurant and they were always packed. It wasn't the Waldorf Astoria, one of the hotel kitchens Uncle Meli ran, but the food was amazing and was made from scratch every day, including Aunt Katy's famous Lemon Meringue Pies. Her biscuits were unreal!! We would visit them every summer for a week or so, I mostly remember going to the diner, not to eat but to watch them in their environment. I would spend most of the visit in the kitchen. I always saw how hard they worked, how many hours they put in and most of all how much they loved what they did and what that produced. My Uncle Meli was the only line cook and he was a real life kitchen ninja. He performed with an intensity that I hadn't seen before, while he sang old Mexican songs, smiling while cranking out all the orders. I was hooked at a very young age, loving every minute of it.

Robin Dibble, General Manager/Operating Partner at M’tucci’s Moderno - One of my favorite culinary minds is Alton Brown. He is widely known for his various shows on the Food Network, but he is far more than just a host of gimmicky competition shows. If one wants to fully understand a cuisine, or culinary concept/technique/theory, Alton Brown will likely be able to teach you something new. He is a wealth of experience and information! Aside from being a great Chef, Brown is an accomplished author, cinematographer, and musician… a true renaissance man.

Damien Lucero, Head Chef/Operating Partner at M’tucci’s Bar Roma - My culinary journey started at home, watching the strong women working around the kitchen in my great grandmother’s house. My Mom and Grandmother, Aunts and Cousin’s all cooking. I’m 4 or 5 years old standing on wooden stools hoping to play with Masa Dough or out catching chickens for dinner, gathering fresh eggs, climbing the family Apricot tree for the night’s desserts or for the morning pastries. We didn’t have a farm, but we had land. And with that soil we grew vegetables, fruit and raised chickens.

Aaron Trujillo, Sous Chef at M’tucci’s Italian - One of my biggest culinary inspirations from when I decided what I wanted to do with my life was my culinary instructor in high school, Eddie Gurrola. He pushed me to be myself, see the world through making others happy and helped me get my foot in the door. From taking me to local and national culinary competitions, eating at different restaurants, and cooking for local events. But most importantly, he hooked me up with an entry job at M’tucci’s right out of high school. He definitely inspires me everyday in the things he does.

Arcy Law, Partner/Manager at Teddy Roe’s Bar - Watching my dad and having him teach me how to cook is where my love of this industry started. My dad at the age of 19 was the Sous Chef for the Albuquerque Marriott off Louisiana and the freeway. He taught me mostly everything I know before I got into real kitchens like (M’tucci’s). I have the pleasure of possessing some skills in the kitchen, so when I ask a culinary question I’m not feeling left in the dark so to speak. I absolutely love to cook because it’s the fruit of our labor and it’s special, especially when you cook for loved ones. 

Chef/Partner Cory Gray will be cooking M’tucci’s Italian Sausage (FREE SAMPLES) at Albertsons Market at Lomas & Juan Tabo. He will be there beginning at noon.

Teddy Roe’s Bar

Now Open and taking reservations 48 hours in advance. We are totally booked for this weekend, so don’t procrastinate. Reservations for next Friday may be made no earlier than next Wednesday at noon. Guests are loving the Baller Steak, a 20 oz. Bone-In Rib-Eye. Teddy Roe’s version of Steak Frites. Click here to learn more about Teddy Roe’s.

Weekend Specials

M’tucci’s Italian

Ravioli - Beef/Ricotta filled: Local Porcini Mushrooms, Sun-Dried Tomatoes, Caramelized Onions, Brown Butter Sage Sauce, Grana Padano & Parsley Garnish $27

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

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

Braise - Pomegranate & Red Wine Braised Lamb Shoulder, Roasted Butternut Squash, Creamy Risotto, Braising Sauce, Pomegranate Arils, Pomegranate Red Wine Reduction $29

Weekend Cocktail

Ambrosia Frost - Vanilla Vodka, Orange Liqueur, Fresh Orange, Lime & Pineapple Juices, Cane Sugar, Half & Half


M’tucci’s Moderno

14 oz. Hand Cut NY Strip - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $33

Pan-Seared California White Seabass - Roasted Artichoke, Braised Escarole, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $34

Sackett Farms Pork Tenderloin - Salt Water Potatoes, Roasted Artichoke, Dijon Lemon Butter Sauce $21

Beef Carpaccio - Garlic Aioli, Arugula, Capers, Lemon Wedge $10

Weekend Cocktail

Old Fashion Filbert - Tullamore Dew, Hazelnut Liqueur, Black Walnut Bitters


M’tucci’s Twenty-Five

24 oz. Black Angus Picanha (Sirloin Cap) - 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

Roasted Cornish Game Hen - Whole Hen, Sweet Potato Purée, Grilled Broccolini, Herb Pecorino Brodo $19

Weekend Cocktail

25 Cocktail: Espolon Tequila, Italicus, Pricly Pear & Lemon Juice, Simple Syrup, Tikki Bitters


M’tucci’s Bar Roma

Pan-Seared Rockfish - Garlic Whipped Mashed Potatoes, Braised Arugula, Garlic, Pan-Seared Artichoke Hearts, Lemon Caper Butter Sauce $35

Five Cheese Ravioli - Baby Clams, Pink Patagonia Shrimp, Calabrian Chile Pickled Vegetables, White Wine Tomato Brodo, Lemon, Fresh Herbs, Fried Parsley $29

Cicchetti Special: Vegan Caprese Skewers - Roasted Tomato Marinated Tofu, Fresh Basil, Balsamic Reduction $4

Weekend Cocktail

Melonciutto - Vanilla Vodka, Cantaloupe Juice, Fresh Lime Juice, Simple Syrup, Mint Leaves, Ginger bitters

Live Music for July, August & September

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

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

7/29 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

7/29 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!

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!