M'tucci's 4-Day Work Week

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Years ago, my first restaurant job was as a “manager trainee”. I arrived at 10:00am and sometimes didn’t leave until midnight - six days a week. I liked the work, but soon realized that those long hours were not for me and I left the industry. 60-70 hour work weeks are a fact of life in the restaurant business.

That’s why the program implemented at M’tucci’s is so revolutionary.

It’s been one year since M’tuccci’s joined a global program and created a four-day work week for our salaried managers and kitchen team leaders. The basic goal of the program was to cut the number of hours worked, but maintain the same salary. The project has been an overwhelming success - both internationally and for M’tucci’s.

“With the implementation of something new at this scale, there are always going to be bumps in the road. I feel like we have really started to get it dialed in and generally have accomplished what we wanted to. The second half of the year, we have had 100% retention of everyone in the company that’s on the 4-day work week. This is not solely because of the four-day work week, but I do believe that it plays a large part,” said Company President John Haas.

“Working a four day work week allows me to have a social life and take care of my family! From short road trips to movie nights, its nice to have the extra time. I come in to work refreshed, and ready for the week ahead,” said Audrey Seabrook, FOH Manager at M’tucci’s Bar Roma.

From the organizers of 4 Day Week Global:

“2022 has been the year of the 4 Day Week. It was named by CNN to its prestigious “Risk Takers” as one of the nine most important new ideas in business. A number of national governments have announced sponsored trials of 4 day weeks. Interest from companies, employees, non-profits, and researchers has surged around the world. As people struggle to recover from the pandemic, workplace stress, long hours and the pressures of daily life have emerged as urgent problems.

A shorter work week is an obvious response. Work time reduction has long been promoted as a multiple dividend reform, with the potential to bring social, economic and climate benefits.

As the most popular form of work time reduction, a 4 day, 32-hour work week has been gaining momentum in recent years. Given this growth in interest, 4 Day Week Global began supporting companies and non-profit organizations who wanted to try a 4 day, 32-hour work week with no reduction in pay. In 2022, their efforts led to the world’s first coordinated trials and the large-scale independent research effort of the impacts of a 4 day week.

The results are now in: The trials have been a resounding success on virtually every dimension. Companies are extremely pleased with their performance, productivity and overall experience, with almost all of them already committing or planning to continue with the 4 day week schedule. 42% of the employees who responded to the project's survey said they would require a 26-50% raise to go back to a five-day work week.”

M’tucci’s is the only restaurant company to take part in this innovative concept.

“The 4 day work day means that I can spend more time doing what I love outside of work. More time traveling and spending it with family and friends. More time enjoying life,” said Kaylene Malczewski, Bar Manager at M’tucci’s Twenty-Five.

“Simply knowing that my company believed in making our lives more balanced has made me more proud to work here,” said Howie Kaibel, M’tucci’s Brand Manager.

Available now

Holiday Cookie Box - Available at all locations

$30 for 4 of each cookie: Chewy Lemon Sugar, Chocolate Crackle, Berry Crumble, Biscochitos, and Butterscotch, plus 5 Hazelnut Kisses.

Weekend Specials

M’tucci’s Italian

Ravioli - Beef/Ricotta filling, Prosciutto, Green Peas, Caramelized Onions, Butternut Squash Cream Sauce, Pecorino & Micro Greens $27

Double Elk Chop: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $33

Pan-Seared Barramundi - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $35

Braise - Sackett Farms Pork Shank, Purple Sweet Potatoes Mash, Sautéed Brussel Sprouts, Mirepoix Red Braising Sauce $31

Weekend Cocktail

Cognac Christmas - Hennessy Cognac, Warm Apple Cider, Holiday Spices

Available as a non-alchoholic beverage


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 Farm Pork Tenderloin - Salt Water Potatoes, Grilled Artichoke, Dijon Lemon Butter Sauce $23

Weekend Cocktail

Burning Shores - Vara Añejo Rum, Averna Amaro, Goslings 151 Rum, Orgeat Syrup, , Fresh Lime Juice, Grated Nutmeg


M’tucci’s Twenty-Five

14 oz. NY Strip - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $36

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

Sackett Farms Pork Saltimbocca - Lightly Bread Pork Loin, Sage, Prosciutto, Marinated Tomatoes, Capers, Local Feta Cheese, Green Onions, Garlic Marshed Potatoes, Green Beans, Lemon Beurre Blanc Sauce $23

Weekend Cocktail

Christmas Cookie - Bailey’s Irish Cream, Giffard, Banane du Bresil, Absolut Vanilla Vodka, Chai Simple Syrup


M’tucci’s Bar Roma

Herb Roasted Game Hens - Sautéed Green Beans, Garlic Mashed Potatoes, Olive Lemon & Pecorino Brodo $27

Pan-Seared Icelandic Cod - Garlic Whipped Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $29

Weekend Cocktail

Dreaming of a White Cheesecake - Absolut Raspberry & Vanilla Vodka, Bailey’s Irish Cream, Honey Simple Syrup and Heavy Cream

Live Music for December & January

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

12/11 Lani Nash

12/14 Gilbert Uribe

12/18 Shane Wallin

12/21 Lani Nash

12/28 Shane Wallin

1/4 RJ Perez

1/8 Matt Jones

1/11 Alex Long

1/15 Javier Ortega

1/18 Jason Seel

1/22 Abby Deeter

1/25 Rob Martinez

1/29 Xandra

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

12/9 Shane Wallin

12/15 Matt Jones

12/16 Alex Long

12/22 Abby Deeter

12/23 Gilbert Uribe

12/29 Chessa Peak

12/30 RJ Perez

1/5 Marissa

1/6 John Martinez

1/12 Amy Faithe

1/13 Gilbert Uribe

1/19 RJ Perez

1/20 Javier Ortega

1/26 Amy Faithe

1/27 Lani Nash

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

12/9 Gilbert Uribe

12/15 Oscar Butler

12/16 Lani Nash

12/22 RJ Perez

12/23 Rob Martinez

12/29 Marissa

12/30 Javier Ortega

1/5 Xandra

1/6 Lani Nash

1/12 John Martinez

1/13 RJ Perez

1/19 Oscar Butler

1/20 Matt Jones

1/26 Chessa Peak

1/27 John Martinez

Thanks for reading. See you next Friday. Ciao!

The Minister in Italy

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Mid-November, M’tucci’s Minister of Culture and Brand Manager, Howie Kaibel, escaped New Mexico for a brief trip to Ischia and Italy at large. Ischia is a small, volcanic island in the Tyrrhenian Sea, near the Gulf of Naples along Italy’s southwestern coast. This was the first visit to Italy for Howie and his family, and when it was time to head home, one thing was abundantly clear: they couldn’t wait to return. Here is his report:

Ischia itself wasn’t a big highlight. The island flourishes during warm months, but during the off-season everything, from dining to swimming to shopping, enjoys a siesta. So aside from a visit to the Aragonese Castle (first constructed in the 5th century AD), we spent much of our time ferrying to the mainland. 

Our first visit was a two-day venture in Rome. Following the opening of M’tucci’s Bar Roma in May, I was particularly interested in tasting some traditional Roman cuisine, and the city absolutely didn’t disappoint. Reveling in simple but nuanced pasta dishes such as Cacio e Pepe (literally “cheese and pepper”) and Linguine con le Vongole (linguine with clams), sipping various aperitifs, digestifs and regional, exceptionally affordable wine, the flavors and pace of Italian dining heavily determined our daily routine. Italian culture, particularly from a gastronomic perspective, insists on patience, conversation, living in the moment, and savoring each bite. 

Before I left Albuquerque, I asked one of M’tucci’s founders, Katie Gardner, for her advice on Rome. “Well, you are visiting during the fall, so it won’t be crowded, but there’s one place that’s always packed: the Vatican. Do yourself a favor and book a guided tour, it’s totally worth it.” We did, and it was. The full tour ran about five hours, and truly delivered artistic ecstasy.

The final day of the visit was spent in Naples, known for its pizza, and we were ready to do whatever it took to sink our teeth into a slice of an authentic pie. We set out early, initially visiting L'Antica Pizzeria da Michele, the actual birthplace of pizza, only to find a line trailing around the block. Undeterred, our family visited another two, three, five famous pizzerias, each estimating a wait of anywhere from one to two hours. Eventually, we settled into a street side table at a nondescript restaurant near the historic district, tired, hungry and somewhat defeated, and ordered two classic Napoli pizzas: Margherita and Marinara. 

Perhaps this wasn’t the most tremendous pizza on earth, but know this, reader: in Naples, every pizza is epic pizza. Knife from the center (they won’t slice it), in triangles, fork each bite, and work toward the edges. Hand-stretched melted mozzarella, meets herbs and delightfully unsweetened and unsalted San Marzano marinara, held ever-so-carefully on an impossibly thin and spongy, stretchy, earthy dough that demands a slow chew. Sure, you think you know pizza, but you don’t know pizza until you’ve visited Naples.

Italians simply eat, and live, on virtues that won’t align with the American standard of fast food and supposed productivity. They believe in community, in family, in a shared relation to one another, and they refuse to hurry. 

At M’tucci’s, we understand that we are an American company serving American guests with American expectations, and we’re happy to serve up a brief business lunch or early evening dinner for our guests, we’re built for those experiences.

However, at our core, M’tucci’s supports the tenets of Italian culture. We urge you to stay a while, to indulge in a first, second and third course, to take a moment to truly connect with the people you’re dining with, to forge memories. At M’tucci’s we believe food is life, and life is family.

Christmas Cookies (plus bonus Kisses)!

Available at all locations until 12/31. $30 for 4 of each cookie: Chewy Lemon Sugar, Chocolate Crackle, Berry Crumble, Biscochitos, and Butterscotch, plus 5 Hazelnut Kisses.

M’tucci’s Twenty-Five World Cup Watch Party!

Saturday, December 3 @ 7:30am

Bar Service, plus morning beverages and nibbles. $6 Korbel Mimosas

Stay for a special Breakfast Buffet with NM United and Korbel Sparkling Wine

Book now by clicking here

Basil Hayden Whiskey Flight @ M’tucci’s Italian for the next week.

We are partnering with our friends at steel bender brewyard. On 12/23 Chef Brianna’s Rocky Road Clusters are featured with Brickie American stout

Join m’tucci’s in supporting the jcc. Chef Shawn and Crew are making latkas for this event saturday night.

Weekend Specials

M’tucci’s Italian

Ravioli - Beef filling, Sweet Potatoes, Local Oyster Mushrooms, Brown Butter Sage Cream Sauce, Pecorino & Parsley $27

20 oz Bone In Ribeye: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $51

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

Braise - Wild Boar Chop: Red Wine Braised Double Chop over Creamy Gorgonzola Polenta, Sautéed Garlic Spinach, Cimichurri $31

Weekend Cocktail

Orange Toddy - Jameson’s Orange Irish Whiskey, Fresh Lemon Juice,


M’tucci’s Moderno

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

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

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

Weekend Cocktail

Chai Spiced Pear - Bombay Sapphire Gin, St. George Spice Pear, Chai Simple Syrup, Fresh Lemon Juice, Splash of Soda, Cinnamon Sugar Rimmed Glass


M’tucci’s Twenty-Five

10 oz. NM Bison NY Strip - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $28

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

16 oz. NM Braised Bison Short Ribs - Creamy Farroto, Roasted Fennel, Spinach, Sweet & Savory Tomato Onion Chutney $41

Weekend Cocktail

Rye Crampus - High Desert Double Rye, Aperol, Taylor Port


M’tucci’s Bar Roma

5 Cheese Ravioli - Prosciutto & Pancetta Brodo, Shallots, Roasted Oyster Mushrooms, Snap Peas, Carrots Cacio di Roma and Fresh Parsley $23

Pan-Seared Lemon & Rosemary Stuffed Rainbow Trout - Garlic Whipped Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $29

Weekend Cocktail

Whistle Fig - Piggyback Whistle Pig Rye, Fig Syrup

Live Music for December & January

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

12/4 Oscar Butler

12/7 Shane Wallin

12/11 Lani Nash

12/14 Gilbert Uribe

12/18 Shane Wallin

12/21 Lani Nash

12/28 Shane Wallin

1/4 RJ Perez

1/8 Matt Jones

1/11 Alex Long

1/15 Javier Ortega

1/18 Jason Seel

1/22 Abby Deeter

1/25 Rob Martinez

1/29 Xandra

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

12/2 Lani Nash

12/8 John Martinez

12/9 Shane Wallin

12/15 Matt Jones

12/16 Alex Long

12/22 Abby Deeter

12/23 Gilbert Uribe

12/29 Chessa Peak

12/30 RJ Perez

1/5 Marissa

1/6 John Martinez

1/12 Amy Faithe

1/13 Gilbert Uribe

1/19 RJ Perez

1/20 Javier Ortega

1/26 Amy Faithe

1/27 Lani Nash

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

12/2 Jason Seel

12/8 Abby Deeter

12/9 Gilbert Uribe

12/15 Oscar Butler

12/16 Lani Nash

12/22 RJ Perez

12/23 Rob Martinez

12/29 Marissa

12/30 Javier Ortega

1/5 Xandra

1/6 Lani Nash

1/12 John Martinez

1/13 RJ Perez

1/19 Oscar Butler

1/20 Matt Jones

1/26 Chessa Peak

1/27 John Martinez

Thanks for reading. See you next Friday. Ciao!

Italy & Food - A Visual Feast

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Italian movies, movies featuring food, and travel shows about food can all be found on the streaming services. Years ago you may have been able to rent a copy of “Life is Beautiful” at the local Blockbuster or video store. Especially since it was the first film where a non-English speaking male actor (Roberto Benigni) won the Oscar at the Academy Awards in 1998.

Now, you can find a wealth of entertainment in the comfort of your own home. Here are a few suggestions:

Classic Italian Movies

Bicycle Thieves (Ladri di Biciclette): Made in 1948, it is set amid the struggles of post-war Italy and has been named by numerous movie reviewers as one of the best films ever made.

Cinema Paradiso: Released in 1988, it also takes place just after the end of WWII and explores the relationship between a young boy and the projectionist at the local movie theatre in small town cinema.

Two Women, Marriage Italian Style or The Life Ahead (La Vita Davanti Ase): The first Oscar for a non-English speaking part went to Sophia Loren for her performance in “Two Women” in 1961. Since then, the legendary Italian actress has appeared in numerous classics, including “Marriage Italian Style” and most recently in “The Life Ahead”. That film was directed by Loren’s son, Edoardo Ponti, and was released in 2020. Stream any of her movies and you won’t regret it.

Food Movies

Babette’s Feast: Several years ago I spent New Year’s Eve with my cousin in Chicago eating caviar and smoked salmon, drinking Dom Perignon and watching “Babette’s Feast.” It had just been released and was the first Danish film made from a book by Isak Dinesen (Karen Blixen of “Out of Africa” fame). It’s an incredible story of the pleasures of food, love and sacrifice set among a strict religious order in 19th century Denmark.

Big Night: Set on the Jersey shore in the 1950s, two brothers from Calabria, Primo and Secondo, (Tony Shaloub and Stanley Tucci) are running a struggling Italian restaurant. Primo, the chef, won’t cook the more familiar Italian-American food that the locals prefer. In order to save their restaurant, an elaborate feast is prepared to try and change the hearts and minds of the locals. It’s a wonderful film that should not be missed.

Food, Cooking & Travel Series

All of the following series are on Netflix. Combined, they offer hours of enjoyable travels with food at the heart of each story.

Somebody Feed Phil: If you, like me, were devastated by the death of Anthony Bourdain and the end of his amazing series of food travel shows, you might love this show, starring the creator of “Everybody Loves Raymond.” Not a former chef like Bourdain, Phil Rosenthal is curious, kind and loves to eat. You might find yourself planning a trip after watching this series.

Ugly Delicious: The Chef/owner of the famous NYC restaurant, Momofuku, David Chang dives deep into different kinds of food, globetrotting to bring us his take on pizza, tacos and other familiar foods. Well-known chefs and actors sometimes accompany Chang on his travels.

Chef’s Table: Beautifully photographed, each episode in this well-done series focuses on a well-known chef. Chefs from Massimo Bottura (Francescana in Modena, Italy) to Enrique Olvera (Pujo in Mexico City), this series will delight anyone who loves travel, good food and the inspiration behind creating great meals.

Salt Fat Acid Heat: Samin Nosrat published a book of the same title, in which she proposes that these four elements form the basis of cooking. She travels to Italy, Japan, the Yucatan Peninsula in Mexico, and then to Chez Panisse in Berkley, CA. It’s a fascinating travelogue, but also loaded with information for the home cook.

Last Pairing Dinner of the Year - Don’t miss it.

Click here to book online

Available Today through 12/31

Weekend Specials

M’tucci’s Italian

Ravioli - Roasted Carrots/Goat Cheese filling, Butternut Squash, Roasted Eggplant, Spinach, Tea Brown Butter Sauce, Shaved Parmesan & Micro Greens $25

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

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

Braise - Napolean: Bolognese & Spicy Marinara, Sautéed Garlic Spinach & Creamy Polenta $23

Weekend Cocktail

Santa’s Little Helper - Buffalo Trace Bourbon, Venezia Apertivo, Rhubarb Bitters


M’tucci’s Moderno

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

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

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

Weekend Cocktail

Scottish Cherry Sour (one of the cocktails from the 12/1 Pairing Dinner) - Monkey Shoulder Scotch Whiskey, Cherry Liqueur, Rhubarb Bitters, Fresh Lemon Juice, Simple Syrup, Egg White


M’tucci’s Twenty-Five

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

Pan-Seared Mahi Mahi - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $28

Duck Confit & Ricotta Ravioli - Duck confit, Caramelized Onions, Roasted Root Vegetables in a Duck Cream Broth, Parmesan Cheese, Parsley $21

Weekend Cocktail

Winter Wonderland - Vanilla Vodka, Coconut Rum, Coconut Cream, Pineapple Juice, Simple Syrup


M’tucci’s Bar Roma

24 oz Bone-In Wagyu Porterhouse - Gorgonzola & Garlic Whipped Potatoes, Green Bean Casserole a la Minute, Crispy Shallots, Fig & Balsamic Reduction $63

Pan-Seared Ruby Trout - Garlic Whipped Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $27

Weekend Cocktail

The Pom Pom - Gray Whale Gin, St. Germain, Pomegranate Juice, Fresh Lemon Juice

Live Music for November, December & January

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

11/27 Shane Wallin

11/30 Oscar Butler

12/4 Oscar Butler

12/7 Shane Wallin

12/11 Lani Nash

12/14 Gilbert Uribe

12/18 Shane Wallin

12/21 Lani Nash

12/28 Shane Wallin

1/4 RJ Perez

1/8 Matt Jones

1/11 Alex Long

1/15 Javier Ortega

1/18 Jason Seel

1/22 Abby Deeter

1/25 Rob Martinez

1/29 Xandra

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

12/1 Oscar Butler

12/2 Lani Nash

12/8 John Martinez

12/9 Shane Wallin

12/15 Matt Jones

12/16 Alex Long

12/22 Abby Deeter

12/23 Gilbert Uribe

12/29 Chessa Peak

12/30 RJ Perez

1/5 Marissa

1/6 John Martinez

1/12 Amy Faithe

1/13 Gilbert Uribe

1/19 RJ Perez

1/20 Javier Ortega

1/26 Amy Faithe

1/27 Lani Nash

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

12/1 Matt Jones

12/2 Jason Seel

12/8 Abby Deeter

12/9 Gilbert Uribe

12/15 Oscar Butler

12/16 Lani Nash

12/22 RJ Perez

12/23 Rob Martinez

12/29 Marissa

12/30 Javier Ortega

1/5 Xandra

1/6 Lani Nash

1/12 John Martinez

1/13 RJ Perez

1/19 Oscar Butler

1/20 Matt Jones

1/26 Chessa Peak

1/27 John Martinez

Thanks for reading. See you next Friday. Ciao!

Feeling Thankful at M'tucci's

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Before we dive into some Thanksgiving food favorites from the M’tucci’s family, there is a PIE ALERT!!!

You have until we close on Sunday to order one or two of Chef Brianna’s incredible Thanksgiving Pies. Choose from an Old Forester Bourbon Pecan Pie with Vanilla Whipped Cream ($20) and Pumpkin Pie with Ginger Whipped Cream and Pumpkin Seed Brittle ($18). ⁠

⁠Order your pies by calling the location where you want to pick up. Ordering deadline is 11/20 and pick up days are 11/22 after noon and 11/23 after we open.

While turkey is a centerpiece for most Thanksgiving tables, there is a wide variety of side dishes, both creative and traditional. An informal survey of the M’tucci’s family concluded that green bean casserole is the most common item on their Thanksgiving table.

Two years ago, Chef Cory created a green bean casserole for our Thanksgiving meal kit. You can search online for a recipe for Green Bean Casserole made with Creamy Mushrooms and Fried Leeks. It will be a cut above the usual casserole with canned onion soup.

Potatoes take many forms at Thanksgiving: scalloped and mashed, savory or sweet. Maybe you prefer roasted fingerling potatoes or enhancing your mashed potatoes with horseradish or garlic?

M’tucci’s Family members remember their family favorites:

Company President John Haas: “Thanksgiving meal is really separated into two things. The first, Turkey, is a sacred ritual to me. It’s always brined for 48 hours and then it is either smoked or roasted. The second is the sides, which stuffing is probably the most loved by me. It seemingly is the only time all year it ends up on a plate of mine. As the years have piled up being in New Mexico, red chile has become the other must have. Does Red Wine and Whiskey count as a side?”

Partner/Company Chef Shawn Cronin: “We always had braised mushrooms, sautéed zucchini with cheddar cheese, stuffing, sweet potatoes with marshmallows (we make Michelle make the marshmallows every year) canned cranberry, mashed potatoes.”

Catering Director Taña Martinez: “Mom’s candied yams with marshmallows, pineapple and pecans has always my favorite when it comes to sides. The marshmallows are always toasted perfectly and the center is soo ooey gooey and delicious.”

Founder Jeff Spiegel: “Carrot soufflé, lighter than sweet potato with marshmallow. Katie’s citrus cranberry sauce is delicious with stuffing and a bit of turkey.

Founder Katie Gardner: “When I was a kid, my grand parents had a cook and she made a fudge sauce over fresh ice cream. I have dreamt about it, and sampled many in search of its equal for 70 years and have never found it.”

Managers Ernest Nuñez and Arcy Law both said the green bean casserole was a family favorite. Arcy said they also always had oyster stuffing.

Chef/Partner Cory Gray: “I would have to say the favorite is a toss up between the family homemade stuffing and scalloped potatoes. Roasted Brussel sprouts a definite.

Company Vice-President/Partner Austin Leard: “Dating Latina women most of my life, mashed potatoes and red chile was always a favorite of mine at their family's house. I could always fill an entire plate with Ham, green bean casserole and stuffing at Grandma's house though.”

My Midwestern family’s Thanksgiving dinners were pretty traditional with roast turkey, mashed potatoes and candied yams (I know - adding sugar to sweet potatoes - go figure). Oysters are a traditional East Coast item, but they showed up at our table as scalloped oysters. Only my father and his mother would eat them. Now, I love them. My fondest family memory was my grandmother and her sister in the kitchen lovingly arguing about the gravy: “it’s too thin, no it’s too thick, it needs more salt - no, it needs more cooking.” The knowledge that they were sneaking shots of vodka in the kitchen made the exchange more hilarious.

This year we are planning to cook a rib roast; roasted brussel sprouts with bacon, onion, olive oil and parmesan; braised bitter greens; and garlic mashed potatoes or twice-baked potatoes. I’m thinking I’m becoming Italian!

We hope you and your family enjoy comfort, love and good health during this holiday season.

As always, we will be closed on Thanksgiving, Christmas Day and New Year’s Day.

The M’tucci’s family is so thankful for your tremendous support. We look forward to seeing you soon. Grazie Mille!

Whiskey Flight at M’tucci’s Italian

Available all week through Wednesday

M’tucci’s and New Mexico United

New Mexico United’s Sergio Rivas stopped by the Pastry Palace to learn about all of the details that go into making our Thanksgiving Pies. He said he would come back to help. However, after Executive Pastry Chef Brianna Dennis told him she and her team will make 300 pies in two days, he might have changed his mind!

Weekend Specials

M’tucci’s Italian

Ravioli - Ricotta/Goat Cheese/Thyme filling, Ground Italian Sausage, Spicy Marinara, Spinach, Pecorino, Basil $27

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

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

Braise - Pineapple Rosemary Shrub Sackett Farms Pork Belly, Creamy Vegetable Risotto, Green Peas, Carrots, Red Onions, Red Pepper Pineapple Relish, Micro Greens $27

Weekend Cocktail

American Pie -Old Forester 1910, Liquid Alchemy Apple Spice, Fresh Lemon Juice, Walnut Bitters, Egg White


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

Seafood Linguine - Patagonia Pink Shrimp, Black Mussels, Clams, Roasted Artichoke, White Wine Clam Sauce $23

Weekend Cocktail

Pumpkin Pie Tini - Absolute Vanilla Vodka, Creme de Cacao, Pumpkin Puree, Half & Half, Honey Simple Syrup, Graham Cracker Rimmed Glass topped with Whipped Cream


M’tucci’s Twenty-Five

14 oz. NY Strip - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $36

Pan-Seared Scallops - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $43

Weekend Cocktail

Butter Beer - Butter Popcorn Vodka, Baileys, Caramel, Coke, Cream


M’tucci’s Bar Roma

Pan-Seared Barramundi - Garlic Whipped Mashed Potatoes, Braised Arugula, Garlic, Pan-Seared Artichoke Hearts, Lemon Caper Butter Sauce $34

Frutti di Mare - Black Mussels, Sea Scallops, Pink Patagonia Shrimp, White Clams, White Wine, Spicy Rosso Sauce, House Linguine, Fresh HErbs and Lemon Zest $39

Weekend Cocktail

Bumboozled - Bumbu Rum, Giffard Banana Liqueur, Fresh Lime Juice, Simple Syrup, Allspice

Live Music for November

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

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

11/18 Matt Jones

11/25 Rob Martinez

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

11/18 Lani Nash

11/25 Alex Long

Thanks for reading. See you next Friday. Ciao!

Italy - Off the Beaten Path

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“I shall be telling this with a sigh

Somewhere ages and ages hence:

Two roads diverged in a wood, and I—

I took the one less traveled by,

And that has made all the difference.”

The Road Not Taken by Robert Frost first published in 1915 in The Atlantic Monthly

A beautiful sentiment for those who love to explore the backroads and the lesser known places.

By all means, visitors to Italy should experience Rome, Venice & Florence. If you have time, or on your second visit, don’t miss the Cinque Terre, Siena, Orvieto or the Amalfi Coast.

Whether it’s your first visit or you’ve been several times to this enchanting country, you should make time for small towns - places off the beaten path, towns not heavily touristed. It’s not hard to escape the hoards of tourists who crowd the museums, piazzas and beaches every year.

Here are a few that I suggest for your next Italian vacation.

Pontessieve - This small town in Tuscany, east of Florence, is surrounded by vineyards and olive groves. It’s a crossroads town at the confluence of the Arno and Sieve rivers. It’s an easy train ride into Florence and has easy access to major highways for day trips to Arezzo or the Chianti region. With agriturismos, markets, restaurants and historic streets, it’s an easy place to stay for a few days or a week.

Isola d’Elba - The small island sits off the coast of Tuscany and is a short ferry ride from the port of Piombino. My first visit to Italy was in April and started in Milan. After a few rainy and chilly days in the Cinque Terre, we headed south in search of some sun and found it on Elba. The island features rugged terrain and equally rugged people. To say it was quiet in the off season is an understatement. The island has beautiful beaches, terrific obscure wine and is known as the place where Napoleon was exiled in 1814 after he was forced from the throne.

Avola & Noto, Sicily - The quiet seaside town of Avola and the nearby hill town of Noto are located in the Southeast corner of Sicily, far from the noise and hustle of Palermo. If you travel in the shoulder season, you’ll likely have the beach to yourself, walk into restaurants without a reservation, and share the towns with just the residents. You will find amazing architecture, incredibly fresh seafood and some of the best gelato anywhere.

Arezzo - South of Florence, Arezzo is a Tuscan hill town that feels smaller than its 100K inhabitants. This ancient Etruscan city dates back to the 9th century BC and is filled with museums and churches with world—class works of art. It’s a charming and easily walkable small city, featuring a cathedral with 15th-century frescoes by Piero della Francesca.

Castiglione del Lago - The small town on the western shore of Lago Trasimeno is in the northern part of Umbria. It is pretty busy in summer, but was quiet in October. The off season became apparent when we arrived by train and there were no taxis at the train station, a good mile from the town. The owner of the shop at the station actually called a friend to take us to the town. The lake is the fourth largest in Italy and has three islands in the lake and castles in each town surrounding the lake. Ancient olive trees dominate the small park and you can climb the ramparts of the castle. The lake is just south of the hill town of Cortona, made famous by the book and movie, “Under the Tuscan Sun.”

Regardless of where you travel in Italy, walk the neighborhoods, get slightly lost and soak up the architecture and atmosphere that is uniquely Italian.

Book and Prepay Online by Clicking on This Link

New Mexico United &

M’tucci’s Moderno

Celebrity Host Kalen Ryden

Monday, November 14, 5:30 -7:00

Stop by and meet one of our football club’s premier defenders.

Order Your Thanksgiving Pies Now!

Back by popular demand, Chef Brianna and team will make an Old Forester Bourbon Pecan Pie with Vanilla Whipped Cream ($20) and Pumpkin Pie with Ginger Whipped Cream and Pumpkin Seed Brittle ($18). ⁠

⁠Order your pies by calling the location where you want to pick up. Ordering deadline is 11/20 and pick up days are 11/22 after noon and 11/23 after we open.

Thanksgiving Matchup

Several area bakeries, including M’tucci’s, will be participating in the Thanksgiving Matchup this year. Nearly 50 local bakeries and restaurants are matched with a local family in need and will deliver their special desserts to that family for Thanksgiving week. Our guests can join in giving by buying a gift certificate equal to or greater than the cost of a pie and we’ll provide a pie to one of the families now on the waiting list for a Thanksgiving dessert. Just tell your server or manager that you want to contribute. You can also contact Kandi Ramsey, co-owner of ABQ Sweet Spot or email [email protected] to see how you can help.

Whiskey Flight at M’tucci’s Italian

Featuring Maker’s Mark Barrel Selects

Weekend Specials

M’tucci’s Italian

Ravioli - Green Chile & Ricotta filling, Cockle Clams, Cotto Ham, Red Onions, Asparagus, Cherry Tomatoes, Roasted Poblano Cream Sauce, Pecorino, Micro Greens $27

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

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

Braise - Cold Smoked Half Chicken, Braised in White Wine, Lemon & Rosemary, Sweet Potatoes Mash, Sautéed Broccolini, Braising Sauce $25

Weekend Cocktail

A Night in Monte - Montenegro Amaro, Fresh Lemon Juice, Honey Simple Syrup


M’tucci’s Moderno

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

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

Chicken Portobello Spaghetti Pasta - Roasted Portobello Mushrooms, Mussels, Sun-Dried Tomatoes, Spinach, Mozzarella & Roasted Garlic Demi-Glace $21

Weekend Cocktail

Mark Your Calendar! - Teremana Blanco Tequila, O3 Orange Liqueur, Pasubio Amaro , Fresh Lemon Juice, Simple Syrup


M’tucci’s Twenty-Five

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

Pan-Seared Icelandic Cod - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $33

Sackett Farms Pork Loin Marsala - Crispy Salt Water Potatoes, Roasted Bell Pepper, Caramelized Onions, Spinach and Marsala Sauce $24

Weekend Cocktail

Tangsgiving - Diplomatico Exclusiva Rum, Tripe Sec, Hot Water, Holidays Spices


M’tucci’s Bar Roma

Pan-Seared Icelandic Cod - Garlic Whipped Mashed Potatoes, Braised Arugula, Garlic, Pan-Seared Artichoke Hearts, Lemon Caper Butter Sauce $33

Cold Smoked Herb Roasted Game Hen - Smoked Gouda au Gratin, Za’tar Braised Carrots, M’tucci’s Pancetta, Escarole, Caramelized Onions, N’Duja Butter $27

Weekend Cocktail

Chai Me a River - Myers Rum, Kahlúa, Chai Mix, Ginger Bitters, Half & Half

Live Music for November

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

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

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

11/11 Rj Perez

11/17 Matt Jones

11/18 Lani Nash

11/25 Alex Long

Thanks for reading. See you next Friday. Ciao!

"New" Italian Wines

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A night of Italian wines you’ve probably never tasted will be featured with the next Five-Course Pairing Dinner at M’tucci’s Italian on Thursday, November 17.

Chef’s Shawn and Cory sat down with local distributor who imports wine from small producers. One of the wines that is popular on the East Coast is Orange Wine. It is made from white wine grapes (rosé is made from dark-skinned grapes) that is crushed and left in contact with the skins for several days.

They have chosen wines from throughout Italy, Puglia, Veneto and Piedmont for this wine dinner. The menu will be added to this space and to Facebook soon.

Here are some notes about the wines from the importer, Portovino:

Our first course will begin with Flora Prosecco. Col di Luna is a Prosecco producer at the foot of the Dolomites, in the Vittorio Veneto area of the Prosecco growing area, and they have a long family tradition of producing a zingy Brut Prosecco. Pairs well with all kinds of dishes, from aperitivo foods and light meals, to crudo and sushi.

Two wines from the small, boutique vintner, Sfera, will go with the next two courses.

Sfera is a natural wine project that collaborates with small organically certified wineries throughout Italy– from the Alps to the Mediterranean– to bottle distinctive wines in small batches. In the spirit of full transparency, each vineyard is represented on the always changing back label. Macerato is a clean and structured, textbook example of orange wine, with moderate acidity and medium body. Verdeca grapes are harvested in mid-September, and then see 14 days of skin contact in stainless steel vats. Notes of sandalwood and spice dance with citrus peel and saline minerality.

Sfera’s at once terroir-driven, but also an interesting take on liters, and bottling wine in general. As Sfera says on their quirky site: Cosmic Verve in a Grounded Italian Liter…From the Alps to the Mediterranean.  Sfera collaborates with multiple small certified-organic farmers to bottle liters in limited runs, and are keen to give the producer credit by clearly putting the winery’s name and providence on the back label.

This all means that the producers change, but front labels don’t. Another constant is that the wines are naturally made, and fall into certain guidelines that are lab tested before and after bottling. It’s a win-win, small certified organic producers get to do a fun liter project, and we get to explore Italy. 

While working in Africa for National Geographic in 1999, I met an Italian photographer who invited me to visit his home in the Piedmont. The hill town of Avolasca is surrounded by farms and vineyards in the valley called Colli Tortonesi. The wines were memorable, particularly the Barbera.

From Portovino: “Walter Massa is the real deal: a contadino (farmer) with deep family roots in his native Colli Tortonesi who’s usually plowing his vineyards or buzzing around his cellar when someone arrives for a visit. He’ll then stop to spend hours pouring wines for, and talking with the continual waves of journalists, sommeliers, importers, buyers, and just plain fans who make their way to his village of Monleale in the southeast corner of Piemonte. Massa is universally known as the Maestro di Timorasso — he rescued it from obscurity and near-extinction and now leads a mini-renaissance of the variety in the Colli Tortonesi. But he also produces amazing and distinctive reds (and the occasional rosato) from the local varieties Barbera, Croatina, Freisa, and Nebbiolo. Besides being one of Italy’s truly great producers, he’s a stellar example of what the Italians call a personaggio — a real personality. This is his all cement Barbera that is a fun and funky daily drinker, and a great introduction into the reds of Vigneti Massa. People from all over Italy come to fill up their glass jugs (damigiana) from his cavernous cement tanks he has in his cellar.

Expanded Food Menu at Teddy Roe’s Bar

Make a Reservation by Clicking Here

Weekend Specials

M’tucci’s Italian

Ravioli - Portobello & Ricotta filling, Beef Tips, Turnip Greens, Caramelized Onions, Brodo Cream Sauce, Pecorino, Micro Greens $27

14 oz 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 - Confit Octopus - Roasted Red Onion, Roasted Butternut Squash, Creamy Sage Risotto, Arugula, Micro Greens $25

Weekend Cocktail

Hungover You - Sazarac Rye, 6pm Montanaro, Fresh Lemon Juice, Simple Syrup, Orange Bitters


M’tucci’s Moderno

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

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

Shrimp Diavolo - Pink Patagonia Shrimp, Caramelized Onion, Pepper Flakes, Capers, Green Chile, Garlic, Marinara Sauce, House Made Spaghetti $21

Weekend Cocktail

O Canada - Knob Creek Rye, Maple Syrup, Chocolate Bitters


M’tucci’s Twenty-Five

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

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

6 oz. Sackett Farms Pork Belly Risotto - Crispy Pork Belly, Creamy Risotto, Sugar Snap Peas, Roasted Fennel, Sun-Dried Tomatoes, Blackberry Lemon Beurre Blanc Sauce $24

Weekend Cocktail

Fall Into Spice - Spiced Rum, Strega Liquore, Ginger Beer, Liquid Alchemist Apple Spice


M’tucci’s Bar Roma

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

Sea Scallops - Rosemary & Vanilla-Brined Sea Scallops, Roasted Golden Beat and Italian White Bean Succotash, Citrus Grilled Escarole, Tomato & Crab Beurre Blanc, Fresh Herbs and Cracked Pepper $43

Weekend Cocktail

The Takeoff - Absolut Grapefruit Vodka, Aperol, Strega Liquore, Fresh Lemon Juice, Simple Syrup

Live Music for October & November

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

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

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

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!

Dessert First!

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It’s no secret that when it comes to creativity in M’tucci’s kitchen, we have a pretty deep bench (hey, the World Series starts today and it’s probably my first baseball metaphor in three years of writing these newsletters). If you have had one of our Weekend Specials or attended one of our Five Course Pairing Dinners, you know what I’m talking about.

I’m always amused when I read an online review or comment when the person says, “the portions aren’t that big” or “it’s pricey for what you get”, because when my wife and I eat at any location, we rarely finish our entrees and happily watch as our M’tucci’s server efficiently boxes the remainder of our meal.

Which leads me to my point, which is that I rarely have room for dessert and that is a shame, because the desserts at M’tucci’s are among the best.

Executive Pastry Chef Brianna Dennis and her crew create every dessert, gelato and sorbetto that is on your plate at all of our locations. A recent blog post by a popular travel site waxed eloquently about her efforts and we would like to share the writer’s comments.

“An Italian restaurant isn’t complete without tiramisu, but have you ever seen one like this? Marsala and 151 Rum danced all day with ladyfingers and mascarpone mousse, then had an after-dinner aperitif with Lavazza espresso - this amazing tiramisu was the result.

“This epic dessert is a fan favorite - Lemon Chantilly Cake. Beautiful lemon creme on a play date with a light lemon cake topped with big, bursting, blackberries, almond brittle dust, and blackberry sauce. Simple, yet delicious.”

“We love how Chef Brianna takes something simple like a brownie and transforms it into a mouthwatering masterpiece. The Bougie Brownie is a dark chocolate stacked wonderland of house-made marshmallow, dulce de leche, Chantilly creme, sprinkled with bite-sized bits of their house-made Toblerone chocolate, and accented with cherries soaked in Limoncello.”

You will have several opportunities to taste the excellent desserts produced by M’tucci’s “Pastry Palace” (as we affectionately refer to it). Every Wednesday a new dessert is created for the 3-Course Prix Fixe dinner at M’tucci’s Italian and is paired with an appropriate wine.

Five-Course Pairing Dinners are held about every two weeks at three of our locations and Chef Brianna creates a special dessert to go with the wine, beer or spirit that is the theme of the dinner. This coming week, Thursday November 3, the pairing dinner with Marble Brewery will match a Citrus Flower Entremet with Marble’s Citra ESB. The full menu is listed below, along with a link to reserve a spot for this dinner. Better hurry, because there aren’t many seats left at the table.

With November just around the corner, our popular Thanksgiving Pies will be available for order. Last year we offered a choice of three creative takes on holiday favorites: Pumpkin with Pumpkin Seed Brittle & Ginger Vanilla Chantilly Cream, Apple with Toasted Oat Streusel and Bourbon Pecan Pie with Vanilla Chantilly Cream. Watch La Gazzetta and Facebook for this year’s pies and details about ordering.

Reserve Your Seat for The Pairing Dinner with Marble Brewery

M’tucci’s Twenty-Five, Thursday November 3rd @ 6:30

Weekly Whiskey Flight at M’tucci’s Italian

Every week, a Whiskey flight featuring three different spirits, will be available. There will also be three unique Old Fashioned cocktails from which to choose. The whiskey flights will change each Thursday. This week we are featuring three from Duke: a Rye, a Straight Bourbon and a Founder’s Reserve.

Weekend Specials

M’tucci’s Italian

Ravioli - Green Chile & Ricotta filling, Mushrooms, Chicken, Caramelized Onions, Sun-Dried Tomatoes, Pesto Cream Sauce, Crispy Prosciutto, Shaved Parmesan $27

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

Pan-Seared Meagre - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $34

Braise - Sackett Farms Pork Shank braised in Red Wine, served over Collard Greens with Bacon, Onions, Garlic $31

Weekend Cocktail

Pearfect Martini - Captain Morgan Spiced Rum, Spiced Pear Liqueur, Honey Simple, Fresh Lemon Juice, Honey Drizzle


M’tucci’s Moderno

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

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

8 oz. Sackett Farms Pork Tenderloin, Crispy Salt Water Potatoes, Sautéed Broccolini, Pomegranate Reduction $23

Weekend Cocktail

Will You Mari Me? - One Vodka, M’tucci’s Blueberry Shrub, Fresh Lime Juice, Simple Syrup, Muddled Blueberries & Mint, topped with M’tucci’s Sparkling Wine

Bobbin’ for Apples - Copper Kings Apple Brandy, Ginger Liquid Alchemist, Apple Cider, FreshLemon Juice


M’tucci’s Twenty-Five

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

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

6 oz. Sackett Farms Pork Belly Risotto - Crispy Pork Belly, Creamy Risotto, Sugar Snap Peas, Roasted Fennel, Sun-Dried Tomatoes, Blackberry Lemon Beurre Blanc Sauce $24

Weekend Cocktail

Poison Apple - 818 Tequila, Liquid Alchemist, Bitters


M’tucci’s Bar Roma

Pan-Seared Artic Char - Garlic Whipped Mashed Potatoes, Braised Arugula, Garlic, Pan-Seared Artichoke Hearts, Lemon Caper Butter Sauce $33

Prosciutto Avvolto Gamberetti - Prosciutto Wrapped Jumbo Tiger Shrimp, Cacio e Pepe Risotto, Sautéed Broccolini, Red Onion & Asparagus, Garnished with Cacio di Roma, Balsamic Reduction & Fresh Herbs $33

Weekend Cocktail

Witch’s Brew - Absolut Vodka, Raspberry Torani, M’tucci’s Blueberry Raspberry Shrub, Fresh Lime Juice

The Pumpkin King - Crown Royal, Pumpkin Syrup, Heavy Cream

Live Music for October & November

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

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

10/28 Amy Faithe

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

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!

M'tucci's Education Partners

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When Jeff, Katie and John started M’tucci’s Italian in 2013, one of their goals was to create a community - both of guests and of team members. Providing a comfortable space with great food and great value would create that community.

We at M’tucci’s have always shared our success with the Albuquerque community by supporting a variety of organizations during the past nine years. At the moment, we feel few topics are more important to New Mexico’s success than education. We are increasing our efforts to contribute to education initiatives.

Currently, we are partnering with the United Way's Education Friendly Workplace program. We're also contributing to the New Mexico Public Education Department (NM PED), in partnership with The Hunt Institute and with support from the Thornburg Foundation. They have been working with industry leaders across the state to discuss and develop recommendations to better align New Mexico’s educational systems with workforce needs and ensure that our students are prepared to meet the demands of the 21st-century workforce.

M’tucci’s Italian and Chef/Partner Cory Gray are working with APS Transition Outcomes (previously titled APS Transition Services). It is a program that serves adults aged 18-22 to access competitive employment.

Adan Ortega-Garcia has been working at M’tucci’s Italian since June. Corey has carved out a job that aligns with Adan's strengths, wherein Adan can contribute to the success of the restaurant while learning valuable independent living skills. In the kitchen, he works as a dishwasher, does prep work and the portioning of fresh pastas. Some of his training has come from Teresa, who works alongside Adan. She said that Adan was a hard worker and an exemplary presence in the back of the house.

His parents told his APS Transitions Outcomes teacher, Laura Kaibel, “We are so happy that Adan is working at M'tucci's! The management and leadership have showed that they're interested in investing in the community for the good of the community, and not just using workers to produce and make profits for them. We have to thank you again for pointing us in their direction.

Our newest partnership is with the Culinary program at Rio Rancho High School. Led by M’tucci’s Moderno Operating Partners Robin Dibble and Jorge Monterrosa, M’tucci’s Restaurants will work with RRHS students in several ways.

M’tucci’s Restaurants will provide the RRHS Culinary Department with a grant of $1000 and M’tucci’s Moderno in Rio Rancho will host a “Spirit Night”, when any guest who mentions RRHS Spirit Night Fundraiser to their server will have 20% of their check donated to the RRHS Culinary Department.

We will offer “Shadow Shifts” for students who are interested in experiencing hands-on exposure to the various restaurant positions, in an effort to teach the importance of understanding how “all the pieces fit together.” This will be facilitated through the school as an internship.

M’tucci’s Chefs will teach and lead demos at RRHS on such topics as making fresh pasta, fresh mozzarella and pickling. In addition we will provide members of our management team to speak on topics like: Restaurant Management, Operating Systems, Life Experiences, Customer Service, and Understanding the Business.  

Look for more announcements about our efforts to boost New Mexico’s education experiences in the coming months.

Don’t Miss The Pairing Dinner with Marble Brewery

M’tucci’s Twenty-Five, Thursday November 3rd @ 6:30

The Paper Readers Poll

M’tucci’s - Best Italian Restaurant

Company Chef/Partner Shawn Cronin - one of the top four Chefs in ABQ

New Whiskey Special at M’tucci’s Italian

Every week, a Whiskey flight featuring three different spirits, will be available. There will also be three unique Old Fashioned cocktails from which to choose. The whiskey flights will change each Thursday. This week we are featuring three Knob Creek Bourbons, Aged 12, 15 and 18-Years.

Negroni Sbagliato - Trendy or Classic?

You may have heard that this cocktail is trending on social media. Oddly enough, the hashtag is #negronisbagliatowithprosecco and was posted on TikTok by one of the actresses from HBO’s House of Dragons (the Game of Thrones prequel). Ordering one “with prosecco” Is like ordering a margarita “with tequila”!

This classic cocktail was invented in 1972 by bartender Mirko Stocchetto at Bar Basso in Milan, Italy. He substituted Prosecco for Gin, supposedly grabbing a bottle of Prosecco instead of Gin. Sbagliato means “mixed up or “mistaken” in Italian.

The ingredients have always been Campari, an Italian Sweet Vermouth and Prosecco, which means it’s a little less boozy than a Negroni, but a little more bitter than an Aperol Spritz. You can try one at any M’tucci’s location, simply by ordering a Negroni Sbagliato - we always use Prosecco!

Weekend Specials

M’tucci’s Italian

Ravioli - Salmon & Ricotta filling, Salmmon, Shrimp, Clams, Capers, Asparagus, Roasted Cherry Tomatoes, Vodka Cream Sauce, Pecorino & Parsley $27

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

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

Braise - Boneless Wagyu Short Rib, Gorgonzola Creamy Polenta, Sautéed Garlic Mashed Potatoes, Baby Carrots, Spring Onions, Beef Braising Sauce $31

Weekend Cocktail

Hocus Pocus - Greenhat Gin, Vanilla Simple Syrup, Fresh Lemon Juice, Orgeat Syrup, Angostura Bitters


M’tucci’s Moderno

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

Pan-Seared Ocean Trout - Roasted Artichoke, Braised Escarole, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $31

Crispy Chicken Confit - Creamy Carnaroli Risotto, Carrots, Alfredo Sauce $21

Weekend Cocktail

Saturn - Beefeater Gin, Fresh Lemon Juice, Alchemist Passion Fruit, Velvet Falernum, Orgeat Syrup


M’tucci’s Twenty-Five

8 oz. Picanha - 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

2 6 oz. Grilled Lamb Chops - Agave Braised Apple & Root Vegetable Hash, Crispy Salt Water Potatoes, Whiskey Coffee Beurre Blanc $42

Weekend Cocktail

Poison Apple - 818 Tequila, Liquid Alchemist, Bitters


M’tucci’s Bar Roma

Pan-Seared Mediterranean Meagre - Garlic Whipped Mashed Potatoes, Braised Arugula, Garlic, Pan-Seared Artichoke Hearts, Lemon Caper Butter Sauce $34

Braised Pork & Veal Ragu - Sackett Farms Pork, Veal, Tomato, Onion, Garlic, White Wine, Fresh Herbs, Shaved Parmesan & House Rigatoni $26

Weekend Cocktail

Negroni Sbagliato (it’s always had Prosecco!!) - Campari, Contratto Rosso, Mionetta Prosecco

Live Music for October & November

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

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

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

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!

We Love Whiskey

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As with many foods and beverages that we love, the earliest record of distillation of alcohol was in Italy in the 13th century, where the product was used in monasteries for medicinal purposes. The art of distillation spread to Europe, Ireland and Scotland in the 15th century.

George Washington had a distillery at Mount Vernon and whiskey was used as currency during the Revolutionary War. The term “moonshine” was coined in 18th century Scotland when an excise tax on Scotch whisky forced distillers to work at night to avoid the tax man.

In the U.S., bourbon must be distilled from no less than 51% corn and rye whiskey must be at least 51% rye. Tennessee whiskey must be filtered through sugar maple charcoal before aging. Aging only occurs in wooden casks - not in the bottle. Bourbon must be aged in new charred barrels. There is no aging requirement, however bourbon and rye aged more than two years will have “Straight” on the label.

Elijah Craig, a Kentucky Baptist minister and distiller, is credited with inventing bourbon and being the first to age it in charred wooden barrels. Read on to see the Elijah Craig specials for the week at M’tucci’s Italian.

This leads to the Whiskey Pairing Dinner at M’tucci’s Moderno on Thursday, October 20. The menu is below. In order to create a Five-Course dinner with unique dishes and cocktails, our talented chefs, Cory Gray, Shawn Cronin and Jorge Monterossa sat down with GM Robin Dibble for an intense tasting and planning session.

Some of the labels for the Whiskey Pairing Dinner at M’tucci’s Moderno on October 20.

“It's no secret that we are all whiskey enthusiasts, so this is a dinner we have been wanting to do for a while. Cocktail dinners are always fun because it takes a lot more collaboration within our team to create a drink (possibly try a sip) and fine tune it and the food to work together,” said Shawn Cronin, Partner/Company Chef.

“We started by tasting the cocktails before creating the menu. Robin, Shawn, Jorge and myself collaborated on the dishes. We tossed around ideas and fed off of each other to create each dish. We are incorporating a lot of menu ideas and concepts into this menu from the Pulpo dish to the Seared Lamb and the Amaro-Glazed Guanciale. Jorge is really growing as a chef - in monumental strides,” said Chef/Partner Cory Gray

“This is the first time we’re technically doing an Amuse at the beginning of the dinner. A “bonus course” if you will, which is meant to get the appetite excited and give your tastebuds a ‘heads up’,” said Robin Dibble, General Manager/Operating Partner at M’tucci’s Moderno.

”The first cocktail, the Tree Fort, is not meant to punch you in the face. Honestly, none of these drinks are meant to do this, but some are much more robust than others. The Tree Fort isn’t glamorous, but it’s familiar and is meant to be refreshing and easy to drink. Think of a unique twist on a whiskey and coke, Bourbon takes a supporting role alongside the citrus oil and smooth round cola notes. Fernet is also added to bring some bitter herbal notes to balance the sweetness and calm the stomach.

The flatbread on the first course is also intended to get the digestive juices flowing. The Amuse has some very familiar/appetite-inducing flavors. Bacon, onion jam, sourdough - ‘delicious’.

As the menu moves through each course, the focus is rooted in the excitement for the holiday season ahead. As we count down the last 3 months of the year, we all start to get a little sentimental. For this reason we chose to use some unique, yet sentimental, ingredients to prepare comfort food inspired dishes. We want to enjoy some familiar, yet elevated dishes. For example, Lamb is often traditionally saved for holidays and special occasions. “Pulpo” is also a specialty near and dear to us at M’tucci’s. Octopus is a protein which is often prepared for celebratory meals, and deserves the upmost respect and appreciation during its preparation.

Every cocktail we have prepared for this dinner includes barrel-aged spirits as a main ingredient. Bourbon, Scotch, and Rye, are all utilized for their rich and warm flavor profiles. While most of these spirits are generally very big and bold on their own, our goal was to temper and support those big flavors and use them to then support and enhance each dish. Bourbon and Rye can be fairly intense. The have the ability to “take over” a palate. Our goal is to celebrate bourbon and barrel aging while also acknowledging each spirits ability to play a supporting role, rather than be the loud and dominant star of the show.

This dinner is going to be delicious and a lot of fun! We’re all very excited to get the holidays started a little early ,” he said.

Two New Whiskey Specials at M’tucci’s Italian

Every week, a Whiskey flight featuring three different spirits, will be available. There will also be three unique Old Fashioned cocktails from which to choose. The whiskey flights will change each Thursday. This week we are featuring the Small Batch Kentucky Straight Bourbon Whiskey, the Toasted Barrel Kentucky Straight Bourbon and the new Straight Rye Whiskey from Elijah Craig.

Old Fashioned

Smooth Ambler with Old Forrester 1920 - $10

Diplomatico Rum Old Fashioned - $11

Michters American Old Fashioned - $12

Weekend Specials

M’tucci’s Italian

Ravioli - Roasted Olives & Ricotta filling, Spicy Capicola, Butternut Squash, Caramelized Onions, Sun-Dried Tomatoes, Spinach, Gorgonzola Thyme Cream Sauce, Pecorino, Micro Greens $25

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

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

Braise - Pomegranate Red Wine Lamb over Red Beet Risotto, Brussel Sprouts, Mint, Pomegranate $27

Weekend Cocktail

Old Fashioned Choice -Choose one: Old Forrester 1920, Diplomatico Rum, Michters American Bourbon


M’tucci’s Moderno

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

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

Sackett Farms Pork Picatta - Arugula, Tomatoes, Capers, Feta Cheese, Spaghetti, Leon Butter Sauce $21

Weekend Cocktail

Whiskey Sour - Minor Case Rye, Lemon Juice Simple Syrup, Egg White


M’tucci’s Twenty-Five

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

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

Lobster Linguine - Butter-Poached Lobster, Roasted Fennel, Grape TomatoesSugar Snap Peas, Lobster Cream Sauce $32

Weekend Cocktail

Black Cauldron- Jefferson’s Reserve Bourbon, Giffard Cassis Noir, Walnut Liqueur, Simple Syrup, Walnut Bitters & Smoke


M’tucci’s Bar Roma

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

Pasta D’Anatra - Confit Duck Thigh, Caramelized Onions, Fresh Herbs, Smoked Citrus & Mint Cream Sauce with House Made Spinach Pappardelle, topped with a Fried Egg, Fried Parsley and Maldon Sea Salt $26

Weekend Cocktail

Spice Spice Baby - St. George, Kahlúa, Simple Syrup, Half & Half, Cinnamon

Live Music for October & November

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


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

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

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!

M'tucci's Sous Chefs

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In the late 1800s, the famed French Chef and culinary author, Georges August Escoffier, was known as the King of Chefs and the Chef of Kings.

Auguste Escoffier proceeded to develop countless innovative recipes and techniques throughout his career. But his most extraordinary accomplishments included developing entirely new systems for kitchen organization and menu development, and training the next generation of chefs. One of the positions in the hierarchy of his brigade de cuisine was Sous Chef, which is just under (sous in French) the Executive or Head Chef.

“The relationship between the Sous Chef and Executive Chef is very much like marriage. To be a successful team, you must communicate, support, value, and sacrifice for each other. They are the backbone of our kitchens and the next generation of Executive Chefs, so their growth and development is vital. Something I’m pretty proud of is that every Execuive Chef at M’tucci’s served as a Sous Chef during their time at M’tucci’s. I’ve always felt like that time learning our systems and procedures is critical to their own success and the companies success,” said Company President John Haas.

“To be a Sous Chef, takes an incredible amount of skill. From cooking, to organizational, leadership, reliability and communication skills. Sous Chef's are the next in rank below the Executive Chef which in turn comes with great responsibility. The Sous has to maintain the quality and standards of the kitchen, create new menu concepts, ordering, and maintaining team/family morale. At M’tucci’s we value our Sous Chef’s highly as we do all team/family members. Without great Sous Chefs, a kitchen of high caliber can never grow or push forward with new and creative ideas,” said Cory Gray, Partner/Executive Chef at M’tucci’s Italian.

“Having a great sous chef is huge in a kitchen. They need to run the shift, answer nonstop questions, help manage unforeseen things that restaurant life brings. You usually see them more than your significant other so you being on the same page with them ensures success for everyone in the restaurant,” said Partner/company Chef Shawn Cronin.

M’tucci’s Italian

Alberto Silva - Been working on the restaurant business for 20 years

I have been working with the company for almost 2 years now I’m very happy , since they are always giving me opportunities to grow as a person and as a professional. I started as a line cook, and after eight months I was promoted to Sous Chef. I really like what i do in the kitchen, it’s always exiting and challenging every week with our specials and our Prix Fixe. I love the trust that the management team gives me. I know i still have a long way to go and I have more to learn, but I feel this is the right path.

Aaron Trujillo - I started at SkillsUSA in high school and won the state competition in Culinary Arts and competed in the nationals. During that time I got my first real kitchen job at Italian in the pantry. After moving to Albuquerque from Farmington, I started school at CNM’s culinary program. While I was in school I continued to learn at Italian and started moving up in positions. As soon as I graduated in December 2021, I was promoted to Sous at Italian. I have learned so much in my short time in the industry and have so much to learn. But that’s the best part of it. Learning.

M’tucci’s Moderno

Justin Sandoval - I started working at Albuquerque Uptown’s The Woodmark Assisted Living Facility, first as a Dishwasher and then as a Food server. In 2009, I decided to switch departments to become a Caregiver and then a Med-Tech up until April 2013. I’ve been in food service more than 10 years now and have worked in places such as Rio Grande Brew Pub & Grill at the Albuquerque Sun Port, Farina Alto Pizzeria & Wine Bar where I first met and worked with Cory Gray and Shawn Cronin. In the Fall of 2014 I received a call from now M’tucci’s Italian Chef Cory Gray asking me if I would like to come and join him and Chef Shawn Cronin at M’tucci’s Market & Deli. I immediately said yes with out any hesitation. This is where I really learned how to not only cook, but to also pickle food, brine and cure meat, make fresh mozzarella, discover various, but many meats and unique cheeses, condiments and charcuterie. As of now I am at M’tucci’s Moderno in Rio Rancho working with my Chef, Jorge Monterrosa.

M’tucci’s Bar Roma

Carlos Moreno - I have been in the culinary industry for 12 years now. My background is primary upscale fine dining and perfecting the craft of food at the highest level. I was formerly the Sous chef at Antiquity restaurant, where I started as a pantry cook and worked my way up to Sous chef. I was with Antiquity for total of 7 years and I was the Sous chef for 4 years. I graduated from CNM with my association degree in culinary arts in 2017. AT CNM, I started as an instructional technician, then a Culinary Lab Specialist, then a Culinary lab manager. I graduated from ENMU in 2020 with my Bachelors and I am now a Culinary Arts instructor at CNM. I have been part of the M’tucci’s family for more than 5 years now. I started part time as a line cook and I am now the Sous Chef at M’tucci’s Bar Roma. Food is my passion and perfecting my craft for the love of food is my legacy. I am honored to be back with the M’tucci’s family and I am looking forward to building Bar Roma to its highest potential.

Adan Diaz - I have spent years of dedication to cooking and learning more and more everyday. The result of my hard work is the position I have now at Mtuccis Roma restaurant . It’s very satisfying to know a lot of people visit our restaurant and leave happy.

Work Hard - Play Hard at the Rainy NM United Game

Weekend Specials

M’tucci’s Italian

Ravioli - Sweet Potato & Ricotta filling, Cotto Ham, Corn, Turnip Greens, Caramelized Onions, Sage Brown Butter Sauce, Garnished with Saved Parmesan, Pumpkin Seeds & Dried Cranberries $25

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

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

Braise - Half Chicken Braised with White Wine/Lemon/Rosemary, Mashed Sweet Potatoes, Haricot Vert $27

Weekend Cocktail

Strawberry Beret - Vanilla Vodka, Muddled Strawberries, Orgeat Syrup, Simple Vanilla, Half & Half


M’tucci’s Moderno

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

Pan-Seared Ono - Roasted Artichoke, Braised Escarole, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $25

Lobster Shrimp Pasta - Lobster, Patagonia Pink Shrimp, Grape Tomatoes, Lobster Cream Sauce, House Made Spaghettini Pasta $29

Weekend Cocktail

Balloon Glow - Absolut Vanilla, Intense Ginger, Alchemist Passion, Simple Syrup, Peychaud Bitters, Splash of Soda and Pasubio Amaro


M’tucci’s Twenty-Five

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

Pan-Seared Dry Scallops - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $43

Pork Saltimbocca - Pork loin lightly breaded, Prosciutto,,Sage, Tomatoes, Capers, Feta, Green Onions, Citrus Beurre Blanc Sauce served with Pecorino Cream Pasta

Weekend Cocktail

There’s a B in October- Jamesons Irish Whisky, Liquid Alchemist, Briotte Cassis de Dijon, Apple Cider, Honey, Lemon


M’tucci’s Bar Roma

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

Pasta di Pollo alla Cacciatore - M’tucci’s Red Wine Braised Chicken Thigh, Roasted Tomato, Toscano Olives, Mushrooms and Fresh Herbs, served over House Made Linguine tossed with Pecorino, Butter and Parsley. Garnished with Fresh Basil, Cacio di Roma & House Sangiovese Maldon-Cured Salt

Weekend Cocktail

He Who Must Not Be Named - Templeton Rye, Cynar, Angostura Bitters, Peychaud Bitters

Live Music for October & November

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

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

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

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!

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!