M'tucci's Fresh Pasta

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Two things prompted todays topic: the first is the addition of another pasta machine at M’tucci’s Provisions that makes ravioli. In the past, the dough was rolled, filled and cut by hand - 10 ravioli at a time. A slow, laborious process that limited how often we could offer house made ravioli on the menu. The second was the discovery of the YouTube Channel and the cookbook called “Pasta Grannies”.

With hand made pasta becoming a lost art in Italy, the series and the cookbook shows how home cooks shouldn’t consider making pasta by hand a chore. The Italian grandmothers (nonne) show you that’s it just a matter of practice, something they have been doing daily for most of their lives. Making pasta is relatively simple, using only two ingredients for Northern and Southern Italian pasta; flour & egg for pasta such as tagliatelle or pappardelle and flour and water for shapes common to Southern Italy, like orecchiette or tonnarelli.

Pastas made with egg use an extra-finely milled, soft wheat flour called “00”. We use Italian and American “00” flour. It generally has a 9-11% gluten content. Eggless pastas are made from a distinct species of hard wheat called durum or semolina. The pastas of Southern Italy use this flour for their eggless pastas, since that is where most of this wheat is grown.

When Shawn and John took the pasta making class in Rome, they made pasta with eggs, which produced ravioli and fettuccine. Both were mixed by hand, then worked by hand on a floured board (avoid plastic cutting boards). A pasta machine (get an Italian machine by Imperia) will make the thickness of your pasta more uniform.

At M’tucci’s we make most of our pasta, then it is lightly dried. While it is not rolled and cut by hand, we use Italian-made machines with bronze-cut dies that ensure the pasta is rough, which allows a sauce to coat the pasta, just like you would find in Italy. Currently, we make our own rigatoni, pappardelle, campanelle, spaghettini, linguine, fettucine and ravioli.

“From the start of M’tucci's our philosophy has always been to provide the best service, atmosphere and artisanal food. Naturally when we had a chance to make our own pasta we jumped on board,” said Company Chef Shawn Cronin.

“We didn't realize that it would end up with having to make 3,000 lbs. a week in addition to 5,000 raviolis. Even with that production, we do it because we know that the taste and texture are incredible and we know where the ingredients come from. From the linguine in the Carbonara, to the rigatoni in the Bolognese, the spaghettini in the Cacio e Pepe, or the different raviolis we have across the board, I know they are great dishes because our people are making the pasta fresh daily.“

This is the episode of Pasta Grannies that hooked me on making fresh pasta:

If you aren’t interested in making your own pasta, no worries, at M’tucci’s we’ve got you covered!

M’tucci’s 30-Minute Lunch Menu

When you want to sit down to a great meal but have limited time at lunch, each M’tucci’s has combined a smaller portion of a Soup or Salad and and an Entree with a Lemon Ricotta Cookie for only $16 and we’ll get it to you in 30 minutes. Of course, we welcome you to sit for a traditional 2-hour Italian lunch.

Locations offer unique items, but all have Eggplant parmesan and a house salad,

M’tucci’s Bar Roma

M’tucci’s Moderno

M’tucci’s Twenty-Five

M’tucci’s Italian

Explora Science of Wine

M'tucci's will be at Science of Wine at Explora on February 24! Join us for charcuterie bites at this 21+ only event complete with tastings, cash bars, hands-on wine-themed activities, and all of Explora at your fingertips! Tickets are pre-sale only and can be purchased at:

Weekend Specials

M’tucci’s Italian

Ravioli - Raspberry Shrub Jam/Ricotta filled Ravioli, Elk Chops, Sun-Dried Tomatoes Tea Butter Sauce, Goat Cheese Crème Fraiche, Pecorino & Micro Greens $27

Bone-In Hand-Cut Veal Chop: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $36

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

Braise - Mirepoix Herb-Braised Sackett Farm Pork Cheeks: Au Gratin Potatoes, Sautéed Broccolini $27

Weekend Cocktail -

Absolute Cosmopolitan - Absolute Vodka, Grand Marnier, Cranberry Juice, Lime Juice


M’tucci’s Moderno

6 oz. Black Angus Filet - Salt Water Potatoes, Grilled Asparagus, Salsa Verde $36

Pan-Seared Yellowtail - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $31

Beef Tips Tortellini - Cajun Spiced Beef Tips, Grape Tomates, Rosa Sauce, Gorgonzola Cheese $21

Weekend Cocktail

Desert Rose - Vara Rum, Hibiscus-Infused Hollow Spirits Triple Sec, Blackberry Lemon Thyme Shrub, Lemon Juice, Strawberry Demarara Syrup

M’tucci’s Twenty-Five

14 oz. Ribeye - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $43

Pan-Seared California Halibut - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $37

Chicken Marsala - Grilled Chicken, Garlic Mashed Potatoes, Green Beans, Herbed Marsala Sauce $22

Weekend Cocktail

Pink Panther - Diplomatico Rum, Liquid Alchemist Coconut, Pomegranate Juice, Lime Juice, Simple Syrup & Cinnamon


M’tucci’s Bar Roma

Pork Shank Ragù - Red Wine & Roasted Tomato Braised Pork Shanks, Caramelized Onions, Linguine, Prosciutto Crudo $27

Pan-Seared Yellowtail - Garlic Whipped Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $31

Weekend Cocktail

Devil’s Doubloon - Mount Gay Rum, Montenegro Amaro, Lemon Juice, Honey Simple Syrup & Maple Bitters

Live Music for February & March

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

2/19 Lani Nash

2/22 Eryn Bent

2/26 Shane Wallin

3/1 Alex Maryol

3/5 Oscar Butler

3/8 Shane Wallin 

3/12 Alex Long

3/15 RJ Perez 

3/19 Shane Wallin 

3/22 Cali Shaw

3/26 Lani Nash

3/29 Gilbert Uribe 

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

2/17 Matt Jones

2/23 Shane Wallin

2/24 Justin Nuñez 

3/2 Marisa 

3/3 Lani Nash 

3/9 RJ Perez 

3/10 Eryn Bent

3/16 Nathan Fox 

3/17 Cali Shaw

3/23 Lani Nash

3/24 Matt Jones

3/30 Shane Wallin 

3/31 Alex Long

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

2/17 Eryn Bent

2/23 Alex Maryol

2/24 Javier Ortega 

3/2 Nathan Fox 

3/3 Alex Long

3/9 Shane Wallin 

3/10 Lani Nash 

3/16 Matt Jones

3/17 RJ Perez 

3/23 Marisa

3/24 Oscar Butler 

3/30 Cali Shaw

3/31 Matt Jones

Thanks for reading. See you next Friday. Ciao!

Love at M'tucci's

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In case you forgot, Valentine’s Day has its origins in Italy. The Feast of Saint Valentine originated in Italy when two Italian priests named Valentine, one from Rome and one from Terni, were martyred more than 2,200 years ago. It was so long ago, that many of the stories and legends that equate the saint with romantic love are suspect, but fun to consider. The Roman Valentine was supposedly jailed for refusing to convert to Roman paganism and was sentenced to death. The night before his execution, legend says that he healed his jailer’s blind daughter and then sent her a card signing it “Your Valentine.”

Did you spend the last two weeks procrastinating and now you can’t get a reservation for Valentine’s Day? Or maybe you hate going out on one of the busiest nights of the year? Don’t despair, because all four M’tucci’s have created a special menu with special cocktails and yummy dishes for Valentine’s Day and will offer it beginning tonight through Tuesday night. So you can love the one you’re with any night between now and Monday by taking them to dinner at M’tucci’s. (Tuesday night is pretty full at all locations).

Quilaberry, ryeberry and ginberry at M’tucci’s Bar roma

M’tucci’s 30 Minute Lunch

Beginning Wednesday, February 15, we will offer a special lunch menu for you who have limited time on your lunch break. All menus will be posted next week.

Explora Science of Wine

M'tucci's will be at Science of Wine at Explora on February 24! Join us for charcuterie bites at this 21+ only event complete with tastings, cash bars, hands-on wine-themed activities, and all of Explora at your fingertips! Tickets are pre-sale only and can be purchased at:

Live Music for February

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

2/12 RJ Perez

2/15 Shane Wallin

2/19 Lani Nash

2/22 Eryn Bent

2/26 Shane Wallin

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

2/10 Lani Nash

2/16 RJ Perez

2/17 Matt Jones

2/23 Shane Wallin

2/24 Justin Nuñez 

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

2/10 Justin Nuñez

2/16 Matt Jones

2/17 Eryn Bent

2/23 Alex Maryol

2/24 Javier Ortega 

Thanks for reading. See you next Friday. Ciao!

Mortadella ain't Baloney

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If memories of childhood baloney (bologna) sandwiches have kept you from eating Mortadella, I want to convince you that you have been missing something special. I had too many bologna/ketchup/white bread sandwiches in my childhood and mortadella looked too much like bologna. Don’t let the similarities in appearance fool you. Mortadella tastes nothing like American bologna. Yesterday I tasted imported mortadella for the first time. I admit, in the past I opted for prosciutto or salami and said “no thanks” to mortadella. Those days are over - another childhood phobia conquered!

Mortadella originated in Bologna in Emilia Romagna sometime in the 1300s. It is certified as a IGP product (Indicazione Geografica Tipica), which means that it is made under specific guidelines set by the Italian government. It is made from ground or hashed pork and must be consist of 15% cubes of pork fat. Modern and Sicilian versions contain pistachios and it is usually spiced with myrtle, pepper and garlic. IGP designation includes mortadella produced in several regions of Italy, including Piedmont, Veneto, Lombardy and Tuscany.

The sausage was originally made in a large mortar, cooked, then stuffed into a large casing. Mortadella is popular worldwide, with a version in Spain that includes olives, versions in the Middle East that use chicken and the bland cousin (bologna) in the U.S. and Canada that omits the cubes of fat.

In Bologna, it is one of the meats used in traditional Ragù alla Bolognese and in a local sandwich called Piadine Romagnole, which is a flatbread stuffed with mortadella, cheeses, arugula and then grilled. In Rome, Pizza Bianca con Mortazza, isn’t pizza at all, but a popular street food that uses plain pizza dough which is baked, cut into pieces like a pita, then stuffed with mortadella.

At M’tucci’s Bar Roma, we make a Piadina e Mortazza by lightly grilling slices of mortadella, and adding soft brie, sun-dried tomatoes, basil, a drizzle of a balsamic reduction and stuffed into our House Made flatbread. At lunch we have an Italian Cold Cuts sandwich with Prosciutto, Calabrese Salami and Mortadella. Recently, at Chef Shawn’s insistence, I had the sandwich on focaccia, with fresh mozzarella and thinly sliced mounds of mortadella. It was incredible. Rich, silky pork flavors that practically melt in your mouth. Ask for it the next time you come to lunch.

At M’tucci’s Twenty-Five it is one of the choices for a Salami Charcuterie Board. As always, it is sliced very thin, like prosciutto.

Give it a try. Just don’t call it bologna or baloney!

M’tucci’s Valentine’s Weekend Begins 2/10

Valentine’s Day Menus

Every location will have a special Valentine’s Day Dessert created by Chef Brianna and M’tucci’s Pastry Palace

Cherry Shortcake Entremet: Cherry Morello Mousse, Vanilla Cake, Cherry Compote, Vanilla Cherry Shortcake Crumble, Velvet Cocoa Cookie, Limoncello Cherries

M’tucci’s Italian

Cold-Smoked Ocean Trout Tartare (Braised Golden Beets, Toasted Pistachios, Sias Farms Baby Beet Greens, Strawberry Mignonette

24 oz Hand-Cut Porterhouse, Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction

Veal Porterhouse, Creamed Leek Potato Au Gratin, Grilled Broccolini, Blackberry Shrub Balsamic Reduction

Pan Seared - Skate Wing, Creamy Garlic Mash Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Beurre Blanc

M’tucci’s Moderno

6 oz. Filet, Herb Roasted Carrots, Port Beurre Rouge, Roasted Purple Potatoes    

Lemon Pistachio Crusted Ruby Trout, Warm Orzo Salad, Spinach, Sun Dried Tomatoes, Garlic Tarragon Bearnaise 

Pan Seared MonkFish, Roasted Artichoke, Garlic Sauteed Broccolini, Mashed Potatoes, Lemon Caper Butter Sauce, Smoked Prosciutto Powder

24 oz Porterhouse, Salsa Verde, Crispy Salt Water Potatoes, Garlic Sauteed Broccolini

Lobster Ravioli, Shrimp, Bay Scallops, Lobster Cream Sauce

M’tucci’s Twenty-Five

Pan Seared Chilean Sea Bass, Garlic Whipped Mashed Potatoes, Grilled Broccolini, Seared Artichoke Hearts, Lemon Caper Butter Sauce

Ahi Tuna & Scallop, Fresh Mango, Braised Heirloom Carrots, Roasted Turnips, Saffron White Balsamic Reduction

Fried Oysters- Nduja Aioli, Fresh Orange, Marinated Fennel, Spring Mix

Bison Short ribs, Braised Root Vegetables, Smoked Tomato Mostarda,Sauteed Spinach, Roasted Fennel Farrotto

Brodetto (Cioppino), Clams, Mussels, Shrimp, White Wine Tomato Brodo. Served With M’tucci’s garlic bread


M’tucci’s Bar Roma

Prix Fixe Menu

We will have a Prix Fixe menu for couples beginning Thursday 2/9 through 2/14 in addition to our regular menu. The meal begins with a Strawberry Spritz, then a choice of one of the three appetizers, one of the three entrees, and a shared dessert. Each couple has a choice of a bottle of M’tucci’s Private Label Wine (Rosso, Sangiovese, Bianco or Sparkling).

Appetizers (Choose one)

Pesce Fresco: California Halibut, Extra Virgin Olive Oil, Micro Greens, Citrus Reduction, Passion Fruit Pearls. 

Charcuterie: 2 Year-old Prosciutto, Double Cream Brie, Onion Mostarda, M’tucci’s Sourdough Bread. 

Insalata d’Arte: Shredded Purple Kale, M’tucci’s Vinaigrette, Pecorino Romano, Garlic Butter Toasted Bread Crumbs. 

Entrees (Choose one)

Ravioli di Mare: Butter Poached Sugar Snap Peas, Slipper Lobster, Pink Patagonian Shrimp, 5 Cheese Ravioli, Pancetta and Lobster Brodo, Shaved Parmesan, Micro greens. 

Osso Buco Bianco: Milk Braised Pork Shank, Rosemary Polenta, Braised Greens, Parsley Glass, Cacio Di Roma. 

Melanzane Ragù: Cold Smoked and Roasted Eggplant Ragù, Roasted Tomatoes, Caramelized Onions, Red Wine, M’tucci’s Rigatoni, Fresh Herbs, Pecorino. 

Dessert: Vanilla Vodka Mousse, Morello Cherry Compote, Chocolate Glaze, Dark Chocolate Brownie, Pine Nuts, Caramelized Rice Puffs.

February 4 Fundraiser

We’ll serve Chef Cory’s Green Chile Stew with Sackett farms pork

Explora Science of Wine

M'tucci's will be at Science of Wine at Explora in February! Join us for charcuterie bites at this 21+ only event complete with tastings, cash bars, hands-on wine-themed activities, and all of Explora at your fingertips! Tickets are pre-sale only and can be purchased at:

Weekend Specials

M’tucci’s Italian

Ravioli - Fennel Orange Zest/Ricotta filled Ravioli, Sautéed Pink Shrimp, Sun Dried Tomatoes, Calabrian Chiles, Roasted Butternut Squash Cream Sauce, Pecorino & Micro Greens $27

Double Bone Herbed Elk Chops: 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 $37

Braise - Red Wine Braised Sackett Farm Pork Shanks: Horseradish/Garlic Mashed Potatoes, Grilled Asparagus, Grilled Lemon Chimichuri $29

Weekend Cocktail -

Bee My Honey - Maker’s Mark, Fresh Lemon Juice, Honey Simple Syrup, Orange Bitters


M’tucci’s Moderno

New Permanent Menu Items added this Weekend

Coming Soon!

Weekend Cocktail

Island Time - Lychee Infused Hendrick’s Gin, Falernum, Fresh Lemon Juice, Angostura Bitters, Simple Syrup, Rosewater

M’tucci’s Twenty-Five

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

Pan-Seared California Halibut - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $37

Pecorino Brodo Braised Sackett Farms Pork Shank - Mascarpone Creamy Polenta, Roasted Cannelloni Beans, Prosciutto, Pancetta and Italian Herb Sauce $25

Weekend Cocktail

Barbados - Bumbu Rum, Meletti Amaro, Chocolate Bitters


M’tucci’s Bar Roma

Tri Color Ravioli - Spinach & Five Cheese Filling, Lamb, Pancetta, Red Onions, Sautéed Mushrooms, Pecorino Brodo $25

Pan-Seared Bronzino - Garlic Whipped Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $37

Weekend Cocktail

False Spring - Absolute Grapefruit vodka, Drambuie, Fresh Lemon Juice & Grapefruit Juice, Herbed Simple Syrup

Live Music for February

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

2/5 Gilbert Uribe

2/8 Nathan Fox

2/12 RJ Perez

2/15 Shane Wallin

2/19 Lani Nash

2/22 Eryn Bent

2/26 Shane Wallin

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

2/3 Gilbert Uribe

2/9 Alex Maryol

2/10 Lani Nash

2/16 RJ Perez

2/17 Matt Jones

2/23 Shane Wallin

2/24 Justin Nuñez 

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

2/3 RJ Perez 

2/9 Shane Wallin 

2/10 Justin Nuñez

2/16 Matt Jones

2/17 Eryn Bent

2/23 Alex Maryol

2/24 Javier Ortega 

Thanks for reading. See you next Friday. Ciao!

Italian Wine's Path to Excellence

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In the years after the end of WWII, Italy was rebuilding and the wine industry was no exception. In the 50s and 60s, Italian wine suffered from few rules and wine makers more concerned with quantity, rather than quality.

Inspired by the French wine regulatory system which that country created in the 1930s, the Italian government created the Denominazione di Origine Controllata (DOC) in 1963.

When DOC appears on the label, the wine comes from a narrowly defined area and with very specific requirements such as: permissible grape varieties, maximum yield per hectare, and aging requirements.

Eventually, four classifications were created. The highest has the most stringent production rules: Denominazione di Origine Controllata e Garantita (DOCG), followed by DOC, then Indicazione Geografica Tipica (IGT), which are given to wines produced in specific areas. The broadest and lowest classification is Vino da Tavola.

Classifications and protection of food products, such as olive oil and cheese, were put in place in 1996. We will cover the Denominazione di Origine Protetta (DOP) and which products are given DOP status and protection in a future La Gazzetta.

The DOCG classification has more regulations to follow, including type of grapes, maximum yields, minimum alcohol and acid levels and regimented aging requirements. A local consortium of growers decides what characteristics a specific wine must have.

However, there are highly prized (and priced) wines that have the IGT designation but not the DOC or DOCG designation. Most notably are the growers in the area around Bolgheri in Western Tuscany.

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 wines from Tuscany. 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).

While it’s easy to recognize the DOCG and the DOC wines by the band around the neck of the bottle, IGT wines usually have the full name somewhere on the front or back label. Look for all classifications at all M’tucci’s locations.

Five Course Cocktail Pairing Dinner - Thursday, February 9 @ 6:30 @ M’tucci’s Italian

Book and Prepay Online by clicking here.

Valentine’s Day Menus

Every location will have a special Valentine’s Day Dessert created by Chef Brianna and M’tucci’s Pastry Palace

Cherry Shortcake Entremet: Cherry Morello Mousse, Vanilla Cake, Cherry Compote, Vanilla Cherry Shortcake Crumble, Velvet Cocoa Cookie, Limoncello Cherries

M’tucci’s Moderno

6 oz. Filet, Herb Roasted Carrots, Port Beurre Rouge, Roasted Purple Potatoes    

Lemon Pistachio Crusted Ruby Trout, Warm Orzo Salad, Spinach, Sun Dried Tomatoes, Garlic Tarragon Bearnaise 

Pan Seared MonkFish, Roasted Artichoke, Garlic Sauteed Broccolini, Mashed Potatoes, Lemon Caper Butter Sauce, Smoked Prosciutto Powder

24 oz Porterhouse, Salsa Verde, Crispy Salt Water Potatoes, Garlic Sauteed Broccolini

Lobster Ravioli, Shrimp, Bay Scallops, Lobster Cream Sauce

M’tucci’s Twenty-Five

Pan Seared Chilean Sea Bass, Garlic Whipped Mashed Potatoes, Grilled Broccolini, Seared Artichoke Hearts, Lemon Caper Butter Sauce

Ahi Tuna & Scallop, Fresh Mango, Braised Heirloom Carrots, Roasted Turnips, Saffron White Balsamic Reduction

Fried Oysters- Nduja Aioli, Fresh Orange, Marinated Fennel, Spring Mix

Bison Short ribs, Braised Root Vegetables, Smoked Tomato Mostarda,Sauteed Spinach, Roasted Fennel Farrotto

Brodetto (Cioppino), Clams, Mussels, Shrimp, White Wine Tomato Brodo. Served With M’tucci’s garlic bread


M’tucci’s Bar Roma

We will have a Prix Fixe menu for couples, in addition to our regular menu. The meal begins with a Strawberry Spritz, then a choice of one of the three appetizers, and one of the three entrees, and finally share the dessert. Each couple has a choice of a bottle of M’tucci’s Private Label Wine.

Appetizers

Pesce Fresco: California Halibut, EVOO, Microgreens, Citrus Reduction, Passion Fruit Pearls. 

Charcuterie: 2 Year Prosciutto, Double Cream Brie, Onion Mostarda, M’tucci’s Sourdough Bread. 

Insalata d’arte: Shredded Purple Kale, M’tucci’s Vinaigrette, Pecorino Romano, Garlic Butter Toasted Bread Crumbs. 

Entrees 

Ravioli di Mare: Butter Poached Sugar Snap Peas, Slipper Lobster, Pink Patagonian Shrimp, 5 Cheese Ravioli, Pancetta and Lobster Brodo, Shaved Parmsaean, Microgreens. 

Osso Buco Bianco: Milk Braised Pork Shank, Rosemary Polenta, Braised Greens, Parsley Glass, Cacio Di Roma. 

Melanzana Ragu: Cold Smoked and Roasted Eggplant Ragu, Roasted Tomatoes, Caramelized Onions, Red Wine, M’tucci’s Rigatoni, Fresh Herbs, Pecorino. 

Dessert: Vanilla Vodka Mousse, Morello Cherry Compote, Chocolate Glaze, Dark Chocolate Brownie, Pine Nuts, Caramelized Rice Puffs.

Explora Science of Wine

M'tucci's will be at Science of Wine at Explora in February! Join us for charcuterie bites at this 21+ only event complete with tastings, cash bars, hands-on wine-themed activities, and all of Explora at your fingertips! Tickets are pre-sale only and can be purchased at:

explora.us/programs/adult-night.

Weekend Specials

M’tucci’s Italian

Ravioli - Calabrian Chile/Ricotta filled Ravioli, Sautéed Pink Shrimp, Cockle Clams, Asparagus, Capers, Lemon Cream Sauce, Pecorino & Fennel Sprouts $27

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

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

Braise - Rosemary Pineapple Braised Sackett Farm Pork Belly: Creamy Risotto, Carrots, Green Peas, Red Pepper Pineapple Relish $29

Weekend Cocktail -

Jalisco Fuego - Exotico Tequila, Fresh Lime Juice, Muddled Cucumber, Hot Honey Syrup


M’tucci’s Moderno

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

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

Entree Special: Balsamic Glazed Pan Seared Chicken, Fresh Linguine Pasta Tossed with Sun Dried Tomato, Spinach, Broccolini, Butter and Garlic $21

Weekend Cocktail

The Stuff - Slow and Low coffee liqueur, Hazelnut and Peanut Butter Liqueur, half & half, vanilla syrup, Oreo cookie rim . $8

M’tucci’s Twenty-Five

9 oz. Black Angus Picanha - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $32

Pan-Seared Sea Scallops - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $42

Pan-Seared Lamb Loin Chops: Haricot Vert, Wild Mushrooms, Caramelized Onions, Porcini Risotto, Truffle Butter $42

Weekend Cocktail

Key Lime Pie - Absolut Vanilla vodka, Liquid Alchemist Coconut, Fresh Lime Juice, Pineapple Juice, Half & Half, Graham Cracker Rim


M’tucci’s Bar Roma

Whiskey & Apple Wood Smoked Elk Chops: Rosemary Risotto with Shrub Fruit and Red Beet Puree, Grilled Asparagus, Apricot Mostarda $39

Pan-Seared California Halibut - Garlic Whipped Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $37

Weekend Cocktail

Purple Maize - El Tesoro Tequila, Dos Hombres Mezcal, Nixta Corn Licor, Cassis del Dijon, Fresh Lemon Juice, Simple Syrup

Live Music for January & February

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

1/29 Xandra

2/1 Alex Maryol

2/5 Gilbert Uribe

2/8 Nathan Fox

2/12 RJ Perez

2/15 Shane Wallin

2/19 Lani Nash

2/22 Eryn Bent

2/26 Shane Wallin

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

1/27 Lani Nash

2/2 Eryn Bent

2/3 Gilbert Uribe

2/9 Alex Maryol

2/10 Lani Nash

2/16 RJ Perez

2/17 Matt Jones

2/23 Shane Wallin

2/24 Justin Nuñez 

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

1/27 John Martinez

2/2 Lani Nash

2/3 RJ Perez 

2/9 Shane Wallin 

2/10 Justin Nuñez

2/16 Matt Jones

2/17 Eryn Bent

2/23 Alex Maryol

2/24 Javier Ortega 

Thanks for reading. See you next Friday. Ciao!

M'tucci's 2022, Pt. 2

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Let’s finish taking a look back at some of the highlights of 2022.

We celebrated our 9th Year in July (which means this July will be very special) with special dinners. The $9 Anniversary menu was available at all locations with $9 Pizzas, Spaghetti & Meatballs and special cocktails using M’tucci’s Makers Mark and M’tucci’s El Tesoro Reposado. Also, we hosted very successful 5-Course Pairing menus at M’tucci’s Moderno and M’tucci’s Twenty-Five.

In September we released two new M’tucci’s Private Label Wines. M’tucci’s Sangiovese is from the Columbia Valley in Washington and M’tucci’s Bianco (80% Sauvignon Blanc and 20% Gruner Veltliner) is made with California and New Mexico grapes.

“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 the Bianco with John and Austin, and shared 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.

Also in September, M’tucci’s Catering expanded by naming Taña Martinez as Catering Director and creating a team that includes Fred Gallegos as Catering Chef and Ashely Pittman, Joseph Valdez and Miia Hébert as Catering Managers. From large weddings to small, intimate dinner parties, the M’tucci’s Catering team can do it all.

In the early stages of planning M’tucci’s Bar Roma in Nob Hill, future General Manager Amanda Cronin wanted to add a “speakeasy” themed bar to the space. The design and planning team determined that a corner of the building, formerly used for car repair, would be the perfect space. Our remodel expert, Evan Kinsley, President and Contractor of Spiegel-Kinsley Construction, a residential contractor, made the new space look old, with cool finishes and lighting. Locally popular bartenders Arcy Law (already a M’tucci’s bartender for several years) and Jessica O’Brien were brought in as Managing Partners and they created the concept and the cocktail menu for Teddy Roe’s bar, which opened in October.

Named for an infamous Chicago South Side bootlegger and numbers runner, the small intimate space offers annual memberships and is a reservation-only experience for unique cocktails and an eclectic food menu. Visit their web site by clicking here.

2022 was a terrific year for M’tucci’s and it’s nice to reminisce, but there are many exciting things coming in 2023, our 10th Year Anniversary. Stay tuned and don’t miss out!

M’tucci’s Italian Five-Course Cocktail Dinner is

Thursday, February 9th

Full Menu and details in next week’s La Gazzetta

Valentine’s Day Menus

Every location will have a special Valentine’s Day Dessert created by Chef Brianna and M’tucci’s Pastry Palace

Cherry Shortcake Entremet: Cherry Morello Mousse, Vanilla Cake, Cherry Compote, Vanilla Cherry Shortcake Crumble, Velvet Cocoa Cookie, Limoncello Cherries

M’tucci’s Moderno

6 oz. Filet, Herb Roasted Carrots, Port Beurre Rouge, Roasted Purple Potatoes    

Lemon Pistachio Crusted Ruby Trout, Warm Orzo Salad, Spinach, Sun Dried Tomatoes, Garlic Tarragon Bearnaise 

Pan Seared MonkFish, Roasted Artichoke, Garlic Sauteed Broccolini, Mashed Potatoes, Lemon Caper Butter Sauce, Smoked Prosciutto Powder

24 oz Porterhouse, Salsa Verde, Crispy Salt Water Potatoes, Garlic Sauteed Broccolini

Lobster Ravioli, Shrimp, Bay Scallops, Lobster Cream Sauce

M’tucci’s Twenty-Five

Pan Seared Chilean Sea Bass, Garlic Whipped Mashed Potatoes, Grilled Broccolini, Seared Artichoke Hearts, Lemon Caper Butter Sauce

Ahi Tuna & Scallop, Fresh Mango, Braised Heirloom Carrots, Roasted Turnips, Saffron White Balsamic Reduction

Fried Oysters- Nduja Aioli, Fresh Orange, Marinated Fennel, Spring Mix

Bison Short ribs, Braised Root Vegetables, Smoked Tomato Mostarda,Sauteed Spinach, Roasted Fennel Farrotto

Brodetto (Cioppino), Clams, Mussels, Shrimp, White Wine Tomato Brodo. Served With M’tucci’s garlic bread


M’tucci’s Bar Roma

We will have a Prix Fixe menu for couples, in addition to our regular menu. The meal begins with a Strawberry Spritz, then a choice of one of the three appetizers, and one of the three entrees, and finally share the dessert. Each couple has a choice of a bottle of M’tucci’s Private Label Wine.

Appetizers

Pesce Fresco: California Halibut, EVOO, Microgreens, Citrus Reduction, Passion Fruit Pearls. 

Charcuterie: 2 Year Prosciutto, Double Cream Brie, Onion Mostarda, M’tucci’s Sourdough Bread. 

Insalata d’arte: Shredded Purple Kale, M’tucci’s Vinaigrette, Pecorino Romano, Garlic Butter Toasted Bread Crumbs. 

Entrees 

Ravioli di Mare: Butter Poached Sugar Snap Peas, Slipper Lobster, Pink Patagonian Shrimp, 5 Cheese Ravioli, Pancetta and Lobster Brodo, Shaved Parmsaean, Microgreens. 

Osso Buco Bianco: Milk Braised Pork Shank, Rosemary Polenta, Braised Greens, Parsley Glass, Cacio Di Roma. 

Melanzana Ragu: Cold Smoked and Roasted Eggplant Ragu, Roasted Tomatoes, Caramelized Onions, Red Wine, M’tucci’s Rigatoni, Fresh Herbs, Pecorino. 

Dessert: Vanilla Vodka Mousse, Morello Cherry Compote, Chocolate Glaze, Dark Chocolate Brownie, Pine Nuts, Caramelized Rice Puffs.

M’tucci’s will be there with one of our favorite soups1

Weekend Specials

M’tucci’s Italian

Ravioli - Pesto/Capicola/Ricotta filled Ravioli, Cotto Ham, Mushrooms, Asparagus, Almondine Sauce $25

14 oz. NY Strip: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $43

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

Braise - Half Chicken Braised in White Wine & Rosemary, Gorgonzola Creamy Polenta, Sautéed Broccolini, Braising Sauce $27

Weekend Cocktail -

Hanky Panky - Aviation Gin, Carpano Antica, Fernet-Branca


M’tucci’s Moderno

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

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

Shrimp & Cold Water Lobster Tail - Potato Gratin, Sautéed Broccolini, Tarragon Béarnaise Sauce $36

Weekend Cocktail

Chai Me - Old Forester 1870, Montenegro Amaro, Ancho Reyes, Espresso, Whipped Cream


M’tucci’s Twenty-Five

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

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

Seafood Cannelloni: Stuffed Pasta with Herbed Ricotta, Salmon Confit and Crab Meat, Lobster Cream Sauce, Mozzarella, Basil & Shaved Parmesan $26

Weekend Cocktail

The Good Witch - Aviation Gin, Strega, Lemon Juice, Raspberry Syrup & Splash of Soda


M’tucci’s Bar Roma

Lamb Ravioli - Lamb & Ricotta Filling, Potato & Vegetable Brodo, Braised Spinach, Shaved Parmesan $27

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

Weekend Cocktail

Strawberry Pisco Fields Forever - Pisco, Muddled Strawberries, Citronge

Live Music for January & February

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

1/22 Abby Deeter

1/25 Rob Martinez

1/29 Xandra

2/1 Alex Maryol

2/5 Gilbert Uribe

2/8 Nathan Fox

2/12 RJ Perez

2/15 Shane Wallin

2/19 Lani Nash

2/22 Eryn Bent

2/26 Shane Wallin

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

1/20 Javier Ortega

1/26 Amy Faithe

1/27 Lani Nash

2/2 Eryn Bent

2/3 Gilbert Uribe

2/9 Alex Maryol

2/10 Lani Nash

2/16 RJ Perez

2/17 Matt Jones

2/23 Shane Wallin

2/24 Justin Nuñez 

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

1/20 Matt Jones

1/26 Chessa Peak

1/27 John Martinez

2/2 Lani Nash

2/3 RJ Perez 

2/9 Shane Wallin 

2/10 Justin Nuñez

2/16 Matt Jones

2/17 Eryn Bent

2/23 Alex Maryol

2/24 Javier Ortega 

Thanks for reading. See you next Friday. Ciao!


Teddy Roe's Cocktail Trip

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One of the greatest cocktail and food cities in the world is only a few hours away. No, not Chicago, LA, San Francisco or New York, I’m talking about Mexico City. Within walking distance of the La Condesa and Roma Norte neighborhoods you can find tacos, upscale Mexican, Italian, Argentine, Asian, Seafood, markets and craft cocktail bars.

Recently, the Managers/Partners/Bartenders from Teddy Roe’s explored Mexico City and the tequila region of Jalisco to bring back new ideas and to be exposed to the huge variety of tequila, mezcal and craft cocktails happening south of our border.

While they had slightly different visits and itineraries, their impressions were the same. They both had amazing experiences.

Jessica O’Brien in Jalisco: “From the amazing culinary and food culture of Guadalajara, to the precious blue agave fields of Tequila, I appreciate and respect everything in between. The difference between being a tourist and a traveler is the willingness to enjoy and appreciate another culture without expecting the comforts and convenience of home. Constantly learning from every interaction, while being humbled from new experiences. It’s  a big world out there and we can all learn from each other. 

We were fortunate to visit Fortaleza distillery which keeps the old traditions alive. They are still using a Tahona mill and brick ovens, which means you really get the best flavor of the agave! 

I gained some great knowledge about the sustainability and future of agave spirits from the incredible brand Mezonte. (Did you know it takes blue agave seven years to reach maturity for harvest??) We finished the trip thinking about the beautiful rooftop view from my new favorite bar Matilde Mi Amor! From speakeasies to dives,  fine dining to taco stands. and everything in between, Mexico is simply amazing.”

From Arcy Law: “It is no surprise that there are some extremely talented bartenders and mixologists in Mexico. My wife and I had the pleasure of visiting Mexico City for our first time and the experience was incredible. The first day we arrived was excellent, we walked around the major downtown area and saw the monumento a La Independencia. I’ve seen pictures and paintings of this beautiful statue but in person it was breathtaking.

Now, about the cocktails, we walked around for a while and talked with the locals who pointed us in the direction of a bar known as the Black Paws. The bartender Luis had a passion behind the bar that would blow your mind. He enjoyed the classic cocktails especially with mezcal, and I had one called a Naked and Famous.

After a few more bar hops along the way, Elsa and I discovered a speakeasy inside a hotel that was well worth the wait. It is called the Handshake Speakeasy.

Without spoiling the magic of these cocktails, I’ll just mention my favorite which was the Butter Mushroom Old Fashioned. Chanterelle-Brown Butter Fat Washed Makers Mark with a little walnut bitters and a dash of maple syrup. The cocktail was so complex the only word I can use to describe it was amazing.

We visited a tequila and mezcal museum that had well over 400 different tequila bottles in a display case, some bottles had the infamous worm in the bottle, others even had chapulines (grasshoppers), one even had a full snake in it, unfortunately we didn’t get to sample that one!

Mexico City was always on my bucket list and it didn’t disappoint, cheers to many new places and people to see.”

Make a reservation at Teddy Roe’s Bar and see what new drinks were inspired by Arcy and Jessica’s visits to Mexico. Click here to reserve a spot. Remember, it’s reservations only!

M’tucci’s Bar Roma Wine Dinner

If you were there, you know, if you weren’t, then you missed some exciting new wines from Northern Italy paired with dishes that are not on our daily menu. The room was filled with laughter and good conversation as GM Amanda Cronin and Executive Chef Damien Lucero described the wines and dishes. In 2023, M’tucci’s will host a Monthly Pairing Dinner rotating between our four locations. Next is a Cocktail Pairing Dinner at M’tucci’s Italian on February 9th. Watch this space and M’tucci’s Italian’s FB page for the menu and links to making a reservation.

M’tucci’s Holiday Party

We took over Silva Lanes on January 2. It was like a big family picnic - with bowling, karaoke and beer!

Weekend Specials

M’tucci’s Italian

Ravioli - Blueberry Shrub Jam/Ricotta filled Ravioli, Roasted Parsnip & Turnip, Duck Confit, Sage Brown Butter, Goat Cheese Creme Fraiche, Microgreens, Fresh Berries, Pecorino $27

14 oz. Ribeye: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $43

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

Braise - Sackett Farms Red Chile Braised Pork Shoulder - Squash, White Corn, Caramelized Onions, Red Chile Sauce & Feta $29

Weekend Cocktail -

Grandmas Favorite - Makers Mark, Muddled Apple, Brown Sugar Vanilla Syrup, Fresh Lemon Juice, Angostura Bitters


M’tucci’s Moderno

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

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

Lobster & Shrimp Pasta - Grape Tomatoes, Lobster Sauce & House Made Linguine $29

Sackett Farms Pork Tenderloin - Grilled Broccolini, Garlic Mashed Potatoes, Sauce Bearnaise $23

Weekend Cocktail

Rosé all Day - Aperol, Ramazzotti, Strawberries, Strawberry Shrub, Fresh Lemon Juice


M’tucci’s Twenty-Five

24 oz. Porterhouse - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $43

Pan-Seared California Halibut - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $37

Risotto con Polpo all Griglia - Grilled Octopus, Saffron Creamy Risotto, Agave Braised Carrots, Marinated Tomatoes $28

Weekend Cocktail

Manzanita - Espolon Tequila, 03, Apple Spice Liquid Alchemist, Fresh Lemon Juice


M’tucci’s Bar Roma

Five Cheese Ravioli - Carrot Cream Sauce, M’tucci’s Pancetta, Roasted Local Mushrooms, Shaved Parmesan, Fresh Herbs & Scallions $23

Pan-Seared Opah - Garlic Whipped Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $33

Weekend Cocktail

Cold & Gold - Jack Daniels Triple Mash, Cardamaro, Luxardo Bitter Amaro

Live Music for January

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

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

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

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!


Bar Roma's First Wine Dinner

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Our multi-course Pairing Dinners are an opportunity to discover new beverage and food combinations. The dinners challenge the chefs to create new dishes, which results in a fun evening of great food, drink and conversation. Chefs and Managers will introduce each course and explain the creative process and their inspirations for each pairing.

M’tucci’s Bar Roma will host its first Pairing Dinner on January 12, which will feature five Italian wines and five new plates.

The process begins with, in this case, choosing the wines. Then the managers and chefs conduct a tasting and discuss what would pair well with each glass.

As an aperitif, the Spritz is very popular throughout Italy. However, in Emilia-Romagna, Lambrusco is the aperitif of choice. While Franciacorta is the more popular sparkling wine in Lombardy, our first wine is from Mantova in Lombardy.

General Manager/Partner, Amanda Cronin shares her tasting notes for the five wines chosen for the dinner.

Molo 8 Lambrusco -“This semi-sparkling wine is an incredible first wine for this dinner. The 100% Lambrusco reminds me of the bright, fruity aperitifs of Italy. The frizzante style (slightly effervescent)) balances with a wonderful dark cherry finish - perfectly balanced for the Olive Oil Tart with Jamon Iberico. I feel like there will be a lot of new Lambrusco lovers after attending this wine dinner.”

2021 Terlato Pinot Grigio - Terlato is a name synonymous with Pinot Grigio, since Tony Terlato imported the first quality Pinot Grigio to the U.S. in 1979. His son, Bill, acquired vineyards in the top growing area in Friuli Venezia Giulia and continues to produce high quality Pinot Grigio.

“The Terlato Family delivers highly rated Pinot Grigio from the Friuli Colli Orientali DOC region of Italy. I thought I had tried Pinot Grigio before, but now I realize what they are supposed to taste like. The bright flavors carried a bigger body than most Pinot Grigio I have tried, but had incredible acid and structure to balance it out.”

2019 Prunotto Barbera d’ Asti Fiulot - Prunotto Vineyards in Asti had their first harvest in 1905 and is now operated by the world famous Antinori family. That should tell you that this wine will be very good.

“Right away we all fell in love with the Barbera when we were tasting potential wines for this dinner. The balanced acidity of this wine seemed like a perfect pick in a pairing dinner and the silky tannins were an excellent finish to my wine loving palate.”

2020 Macarini Nebbiolo Langhe Lasarin - The Marcarini family has been producing top Barolos and Nebbiolos in the Piedmont for six generations, primarily in the Langhe. For a closer look, book a stay at their Agriturismo and take a deep dive into the wines of this region.

“I have always been a fan of Nebbiolo (or what I like to call, the baby Barolo). This wine has incredible leathery notes and bright acidity with a present but not overpowering raspberry tannin to pair deliciously with lamb ribs.”

2019 Saracco Moscato d’Asti - Produced in the heart of Moscato d’Asti in the Piedmont since the early 1900s, the Saracco family put quality Moscato on the map. Paolo is the third generation to produce this wine which balances traditional methods and modern techniques.

“During the tasting, we had a few potential options as the dessert course, but the second we all tried the Saracco d'Asti, we knew it had to be our final course wine. I think all wine lovers have had a stereotypical Moscato, but this Moscato is nothing like that. It is like freshly sliced and roasted pear with fine bubbles that will leave you grinning from ear to ear.”

M’tucci’s is a supporter of UNM Athletics

Take part in the “Shake your Tucci” DAnce contest at the next lobos game!

Weekend Specials

M’tucci’s Italian

Ravioli - Speck/Thyme/Ricotta filled Ravioli, Shrimp, Brussel Sprouts, Sun-Dried Tomatoes, Capers, Lemon Cream Sauce, Fennel Sprouts, Pecorino $27

14 oz. Ribeye: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $43

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

Braise - Pomegranate Red Wine Braised New Zealand Lamb - Gorgonzola Creamy Polenta, Sautéed Spinach, Braising Sauce of Mint & Pomegranate $29

Weekend Cocktail

El Tesorosso - El Tesoro Reposado Tequila, Lime Juice, Simple Syrup, M’tucci’s Rosso Float


M’tucci’s Moderno

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

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

Lobster & Shrimp Pasta - Grape Tomatoes, Lobster Sauce & House Made Linguine $29

Iberico Charcuterie Board - Pata Negra Jamon Iberico, Triple Cream Brie, Seared Artichoke Hearts, Caramelized Onion Mostarda $15

Weekend Cocktail

Hot Buttered Rum - Vara Añejo Rum, Allspice Dram, Liquid Alchemist Ginger, House Made Butter Mix


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 $27

Grilled New Zealand Lamb Chops - 2 6 oz. Chops, Sweet Potato Mash, Sautéed Spinach, Balsamic Redution

Weekend Cocktail

Wake Up in Italy - Bailey’s Irish Cream, Frangelico, Giffard Cacao, Lavazza Coffee, Whipped Cream


M’tucci’s Bar Roma

Cold Smoked New Zealand Lamb Chops - Tri-Colored Camp Fire Potato Hash, Braised Greens, Roasted Green Apple & Mint Chutney $33

Pan-Seared Swordfish - Garlic Whipped Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $33

Weekend Cocktail

Now You See me - Espolon Tequila, Grande Absinthe, Pineapple Juice, Lime Juice, Simple Syrup

Live Music for January

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

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

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

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!


M'tucci's 2022, Pt. 1

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Holiday Hours

All locations are closed Sunday and Monday, January 1 & 2

This past year has seen several memorable events and lots of great food. Here are a few highlights:

April: Earlier in the year, Chef/Partner Shawn Cronin was named Company Chef, responsible for menu planning, kitchen coordination and with lending support to the Chefs and their teams. One of his first tasks was bringing back our Pairing Dinners. We started with local favorites, La Cumbre Brewing, Sheehan Winery and Hollow Spirits. Beer Pairing Dinners are held at M’tucci’s Twenty-Five, Wine Dinners are at M’tucci’s Italian and Cocktail Pairing Dinners are at M’tucci’s Moderno. The Five Course dinners are a great opportunity to enjoy beverages with dishes not normally on our menus and to listen to our experts describe the dish and the reason for pairing.

The first Pairing Dinner of 2023 will be held at M’tucci’s Bar Roma on January 12. Keep reading to see the menu.

May: M’tucci’s Bar Roma opened in the completely renovated historic building on Central Avenue in Nob Hill that was built in the 1930s and operated as Jones Motor Company. The interior design and the menu are intended to bring a little bit of Rome to Albuquerque. Mirrors and doorways resemble Roman arches and the menu has new and traditional dishes popular on the Roman table.

Planters, new lighting and umbrellas were added to the patio to make it one of the hot spots along historic Route 66.

The M’tucci’s development team, the architects and builders were recently honored with the NAIOP Award of Excellence for 2022’s Best New Mexico Hospitality project.

Saturday, 12/31 is the last day for Holiday Cookies and Gift Cards

M’tucci’s New Year’s Eve Weekend

All locations are doing something special. A special Charcuterie Board with Iberico Jamon and half price bottles of M’tucci’s Sparkling Wine all day on 12/31 at all M’tucci’s.

We have a few spots available late, and tables available on tonight, 12/30 with the same menu items available.

M’tucci’s Bar Roma

Open until 12:30am 

7pm-9pm: Live Music Stylings of Tracey Whitney and Sid Fendley from "The Art of Jazz"

9:30pm-12:30pm DJ BigHap(py)

Appetizer: Big Baller Board: Triple Cream Brie, Pata Negra Jamon Iberico, Artichoke Hearts, Onion Mostarda $15

Za’atar Spiced Cold Smoked 14oz Ribeye & Smoked Salmon/Crab Cakes: Broccolini, Roasted Red Pepper With Almond Caponata, Artichoke And Black Truffle Puree $43

Skate Wing: Garlic Whip Mash Potatoes, Braised Arugula With Garlic, Seared Stem On Artichokes, Lemon Caper Butter Sauce $29

Spinach Five Cheese Ravioli: Pecorino Brodo, Smoked Local Oyster Mushrooms, Marinated Red Peppers, Fried Spinach Leaves $23

Dessert - Strawberry & Passion Fruit Mille Feuille, Fresh Strawberries, Vanilla Cream, Strawberry and Passion Fruit Gelee $8

Now You See Me: (Clarified Cocktail) Espolon Tequila, Grade Absinthe, Pineapple & Lime Juice, Simple Syrup

Smoked Old Fashioned: M’tucci’s Maker’s Mark, Brown Sugar Syrup, Orange Bitters, Angostura Bitters

M’tucci’s Twenty-Five

Muni and Jared of Le Chat Lunatique play live music from 6:00 until 9:00

Surf and Turf - 6oz Grilled Beef Filet with Butter Amaro Sauce, Grilled Garlic Butter Prawns, Sweet Potato Puree, Grilled Asparagus $43

Three Bone-In Elk Loin Chops served with Garlic Mashed Potatoes, Grilled Broccolini, Black Truffle Porcini Butter $52

24 oz. A5 Grade Wagyu Porterhouse for Two: Sausage & White Bean Soup, Creamed Spinach and Smoked Cauliflower with Gorgonzola and Roasted Beef Bone Marrow $108

Pan Seared Diver Sea Scallops - served with Garlic mashed potatoes, Roasted Artichoke Hearts, Sauteed Garlic Arugula and a lemon caper butter sauce $49

Ravioli special - House Black Truffle Wild Mushroom Ravioli, Roasted Cauliflower, Sherry Cream Sauce, Hazelnut Gremolata $23

App Special: Chianina Beef Carpaccio - Garlic Aioli, Capers, Shaved Pecorino Romano, Lemon, Micro Greens, Umbrian Extra Virgin Olive Oil $7

Charcuterie - Iberico Board: Pata Negra Jamon Iberico, Onion Mostarda, Triple Cream Brie, Roasted Artichoke Hearts, House Sourdough $15

Dessert - Strawberry & Passion Fruit Mille Feuille, Fresh Strawberries, Vanilla Cream, Strawberry and Passion Fruit Gelee

Cocktail specials -

Smoked Blackberry Walnut Old Fashioned - Knob Creek 9 Year-Old, Cassis, Nux Alpina Walnut Liqueur, Walnut Bitters

Inner Flame -Sombra Mezcal, St. Germaine, Honey Simple, Ginger liquid Alchemist

M’tucci’s Moderno

Our Bar/Mezzanine will be open until 2023. Music is provided by DJ Primoswift until the ball drops!

Come for dinner and stay to party in the New Year!

App Specials: Beer Battered Fried Oysters with Spicy Garlic Aioli & Iberico Board with 100% Pata Negra Jamon Iberico, Triple Cream Brie, Seared Roman Artichoke Hearts & Caramelized Onion Mostarda.

Hand Cut 14oz Ribeye with Italian Salsa Verde, Crispy Saltwater Potatoes, Grilled Asparagus.

Pan Seared Scallops with Roasted Artichokes, Braised Escarole, Mashed Potatoes, Caper Lemon Butter Sauce, Smoked Prosciutto Powder.

Surf & Turf: Hand Cut 14oz Ribeye & Half Lobster Tail with Red Potato Gratin, Roasted Pattypan Squash + Peppers & Onions, Tarragon Beurre Blanc

Dessert - Strawberry & Passion Fruit Mille Feuille, Fresh Strawberries, Vanilla Cream, Strawberry and Passion Fruit Gelee

Antinori ‘Antica’ Townsend Estate, Cabernet Sauvignon, 2012 Napa Valley, California  Bottle - $90 / Glass - $18

Hibiscus 76: Hibiscus Infused Gin, Herbed Simple Syrup, Sparkling Wine

M’tucci’s Italian

Appetizer: Iberico Board: Pata Negra Jamon Iberico, Onion Mostarda, Triple Cream Brie, Roasted Artichoke Hearts, House Sourdough 

Spinach and Ricotta Filled Ravioli: Italian sausage, Red Onions/Sun-dried Tomatoes/ Spicy Roasted Red Pepper Cream Sauce, Fresh Basil, Pecorino $27

Sackett Farms Pork Shank: Red wine/Red Sauce/Porcini Braised, Salt Water Potatoes, Spinach, Roasted Red Pepper $29

14 oz Ribeye: Garlic Mashed Potatoes, Grilled Asparagus, Grilled Lemon , Balsamic Reduction $43

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

Surf & Turf: Ribeye & Scallops

Dessert - Strawberry & Passion Fruit Mille Feuille, Fresh Strawberries, Vanilla Cream, Strawberry and Passion Fruit Gelee

Live Music for December & January

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

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

12/30 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

12/30 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!


Italian Christmas Eve

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M’tucci’s Holiday Hours

12/24: Close at 9:00

12/25, 1/1 & 1/2: Closed

The Southern Italian provinces of Calabria, Basilicata, Campania and Puglia are credited with bringing many fantastic foods to our shores: eggplant parmesan, pizza, arancini, gelato, San Marzano tomatoes, and buffalo mozzarella to name a few.

A tradition known in the South and in many Italian American families is the Feast of Seven Fishes. Like meatless Fridays created by the Catholic church, the day before an important date in the Church’s calendar also observed the meatless tradition. Know as "The Vigil” (La Vigilia), Christmas Eve would begin with a seafood feast before midnight mass and celebration of Christmas Day.

There is no general agreement on the reason for the number seven - perhaps it’s from the Church’s Seven Sacraments. Some families create seven different dishes for the meal, while some simply include seven different types of fish.

My wife’s family and I typically celebrate Christmas with our version of the Feast of Seven Fishes. This year’s menu consists of raw oysters, crab cakes, boiled shrimp and Dungeness crab. Not quite seven, but quite enough.

In Italy, the menu might begin with a plate of crudo (raw fish), followed by a plate of frito misto (fried seafood), then maybe a fish soup, then a course of pasta or risotto with seafood and finally a whole fish, roasted or grilled.

You can put together your own Feast of Seven Fishes at any M’tucci’s restaurant this weekend. All locations have Fried Calamari and Pan-Seared Fresh Atlantic Salmon on the menu.

At M’tucci’s Bar Roma, start with Polpo di Roma (octopus) or Amaro-Cured Salmon Belly. Second course could be Oceano Risotto (octopus, clams & Shrimp) or Blanco Aglio e Olio Pasta (clams, oysters, shrimp), then finish with the special Pan-Seared Ocean Trout.

M’tucci’s Twenty-Five can start you off with Smoked Salmon Tartare or Shrimp Diavolo. Follow it with White Clam Linguine or Wild Crab/Salmon Cakes or Lobster Ravioli. This weekend we are featuring Saffron Seafood Risotto and Pan-Seared Chilean Sea Bass.

M’tucci’s Moderno can start your feast with Smoked Salmon Tartare or Totten Inlet Mussels, then a cup or a bowl of New England Clam Chowder. Next order the Frutti Di Mare: a mix of shrimp, clams, scallops and mussels in a spicy marinara sauce over house made pasta, then finish with the weekend Pan-Seared Swordfish.

At M’tucci’s Italian begin with Clam Steamers or Calamari, then have the Pasta Giardino with Pink Patagonia Shrimp or the Risotto Carnaroli di Pesce with bay scallops, white clams, shrimp and fish. This Weekend’s fish special is Pan-Seared Ocean Trout.

Last Minute Gifts!

Cookie Boxes & Gift Cards Bonus until 12/31. M’tucci’s Bacon everyday!

Our Shrubs now come in 2 oz. Bottles. 4 bottles, one of each flavor for $15.

available in a four flavor gift pack. Now you can sample all four flavors.

Saturday, 12/24 at Steel Bender Brewyard

Don’t miss Chef Brianna’s Rocky Road Clusters with a special Brickie American Stout

M’tucci’s Voted Best Italian Restaurant for the 4th Year in a Row and Best Waitstaff for the 3rd time in the Last 4 Years!! Thank you!

Voted Top Five for Best Bloody Mary, Best Business Lunch Spot & Best Appetizer Menu

New Year’s Eve at M’tucci’s

All locations are doing something special. A special Charcuterie Board with Iberico Jamon and half price bottles of M’tucci’s Sparkling Wine all day on 12/31 at all M’tucci’s.

Make reservations so you can join us!

M’tucci’s Bar Roma

Open until 12:30am 

7pm-9pm: Live Music Stylings of Tracey Whitney and Sid Fendley from "The Art of Jazz"

9:30pm-12:30pm DJ BigHap(py)

Appetizer: Big Baller Board: Triple Cream Brie, Pata Negra Jamon Iberico, Artichoke Hearts, Onion Mostarda

Za’atar Spiced Cold Smoked 14oz Ribeye

Smoked Salmon/Crab Cakes: Broccolini, Roasted Red Pepper With Almond Caponata, Artichoke And Black Truffle Puree. 

Skate Wing: Garlic Whip Mash Potatoes, Braised Arugula With Garlic, Seared Stem On Artichokes, Lemon Caper Butter Sauce. 

Porchetta Di Roma: Braised Sackett Farms Pork, Pecorino Risotto, Fresh Herbs, Colonnata Butter, Garlic, Escarole & Gigante Bean Brodo

Spinach Five Cheese Ravioli: Pecorino Brodo, Smoked Local Oyster Mushrooms, Marinated Red Peppers, Fried Spinach Leaves

Dessert - Strawberry & Passion Fruit Mille Feuille, Fresh Strawberries, Vanilla Cream, Strawberry and Passion Fruit Gelee

House Clarified Cocktail

Smoked Old Fashioned

Espresso Martini

Pink Rabbit

M’tucci’s Twenty-Five

Muni and Jared of Le Chat Lunatique play live music from 6:00 until 9:00

Surf and Turf - 6oz Grilled Beef Filet with Butter Amaro Sauce, Grilled Garlic Butter Prawns, Sweet Potato Puree, Grilled Asparagus

Double Bone Elk Ribeye served with Garlic Mashed Potatoes, Grilled Broccolini, Black Truffle Porcini Butter

Pan Seared Diver Sea Scallops - served with Garlic mashed potatoes, Roasted Artichoke Hearts, Sauteed Garlic Arugula and a lemon caper butter sauce

Ravioli special - House Black Truffle Wild Mushroom Ravioli, Roasted Cauliflower, Sherry Cream Sauce, Hazelnut Gremolata

App Special: Chianina Beef Carpaccio - Garlic Aioli, Capers, Shaved Pecorino Romano, Lemon, Micro Greens, Umbrian Extra Virgin Olive Oil

Charcuterie - Iberico Board: Pata Negra Jamon Iberico, Onion Mostarda, Triple Cream Brie, Roasted Artichoke Hearts, House Sourdough

Dessert - Strawberry & Passion Fruit Mille Feuille, Fresh Strawberries, Vanilla Cream, Strawberry and Passion Fruit Gelee

Cocktail specials -

Blackberry Walnut Old Fashioned - Knob Creek 9 Year-Old, Cassis, Nux Alpina Walnut Liqueur, Walnut Bitters

Inner Flame -Sombra Mezcal, St. Germaine, Honey Simple, Ginger liquid Alchemist

M’tucci’s Moderno

Our Bar/Mezzanine will be open until 2023. Music is provided by DJ Primoswift until the ball drops!

Come for dinner and stay to party in the New Year!

App Specials: Beer Battered Fried Oysters with Spicy Garlic Aioli & Iberico Board with 100% Pata Negra Jamon Iberico, Triple Cream Brie, Seared Roman Artichoke Hearts & Caramelized Onion Mostarda.

Hand Cut 14oz Ribeye with Italian Salsa Verde, Crispy Saltwater Potatoes, Grilled Asparagus.

Pan Seared Scallops with Roasted Artichokes, Braised Escarole, Mashed Potatoes, Caper Lemon Butter Sauce, Smoked Prosciutto Powder.

Surf & Turf: Hand Cut 14oz Ribeye & Half Lobster Tail with Red Potato Gratin, Roasted Pattypan Squash + Peppers & Onions, Tarragon Beurre Blanc

Dessert - Strawberry & Passion Fruit Mille Feuille, Fresh Strawberries, Vanilla Cream, Strawberry and Passion Fruit Gelee

Antinori ‘Antica’ Townsend Estate, Cabernet Sauvignon, 2012 Napa Valley, California  Bottle - $90 / Glass - $18

Hibiscus 76: Hibiscus Infused Gin, Herbed Simple Syrup, Sparkling Wine

M’tucci’s Italian

Appetizer: Iberico Board: Pata Negra Jamon Iberico, Onion Mostarda, Triple Cream Brie, Roasted Artichoke Hearts, House Sourdough 

Pan-Seared California Halibut

Surf & Turf: Ribeye & Scallops

Dessert - Strawberry & Passion Fruit Mille Feuille, Fresh Strawberries, Vanilla Cream, Strawberry and Passion Fruit Gelee

Weekend Specials

M’tucci’s Italian

Ravioli - Roasted Red Pepper/Garlic/Ricotta filling, Cotto Ham, Local Oyster Mushrooms, Caramelized Onions, Turnip Greens, Tea Brown Butter Sauce, Dried Cranberries, Toasted Almonds, Pecorino $27

14 oz. NY Strip: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $39

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

Braise - Sackett Farms Pork Cheeks - Braised in White Wine and Herbs, Creamy Polenta, Haricot Vert, Braising Sauce & Parsley $29

Weekend Cocktail

Cranberry Martini - El Tesoro Blanco Tequila, Cointreau, Lime & Cranberry Juice, Agave Syrup


M’tucci’s Moderno

24 oz. Porterhouse - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $43

Pan-Seared Swordfish - Roasted Artichoke, Braised Escarole, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $32

Pulpo Risotto - Octopus Confit, Pickled Fennel, Pomegranate Seeds, Blood Orange Reduction, Carrots, Onions Mushrooms, Cream, Brandy $29

Weekend Cocktail

Scratchin’ Your Noggin - Absolut Vanilla Vodka, Amaretto, Silk Nog, Brown Sugar, Topped with Whipped Cream & Cinnamon


M’tucci’s Twenty-Five

24 oz. Porterhouse - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $43

Pan-Seared Chilean Sea Bass - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $41

Grilled Lamb Chops - Agave Braised Apple, Parsnips & Carrots, Crispy Potatoes, Whiskey Coffee Beurre Blanc $42

Saffron Seafood Risotto - Mussels, Clams, Baby Scallops, Shrimp Marinated Tomatoes, Saffron White Wine Creamy Risotto $31

Weekend Cocktail

Cranberry Claus - Tito’s Vodka, Carpano Antica Vermouth, Ginger Liquid Alchemist, Cranberry & Lime Juice, Simple Syrup


M’tucci’s Bar Roma

Sackett Farms Grilled Pork Tenderloin - Fig/Mustard Marinated, Tri Color Patata Bollente, Arugula, Butter Poached Tri Colored Carrots, Amalfi Lemon Oil $31

Pan-Seared Ocean Trout - Garlic Whipped Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $33

Weekend Cocktail

Having a Güt Navidad - El Tesoro Reposado Tequila, German Egg Nog with a Cinnamon Cream

Live Music for December & January

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

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

12/23 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

12/23 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!


M'tucci's Holiday Gift Guide

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Every year, we offer a few suggestions about what gifts might brighten your holiday season. Knowing us, you can be sure they revolve around food. While a selection of M’tucci’s gifts don’t come in a gift basket, like one that is offered by nearly every online food purveyor in the country, it’s the contents that matter.

Put together your own basket of M’tucci’s Sourdough, Whole Wheat, Ciabatta or Baguette Bread; four flavors of Shrubs in two sizes; Imported sliced and vacuum-sealed Prosciutto, Calabrese Salami & Capicola; M’tucci’s Artisanal Italian Sausage; and our new Sackett Farms Pork Belly, smoked and cured using old world techniques. Otherwise known as M’tucci’s Bacon. It’s now available at all of our restaurants and will soon be found in local Albertsons Markets.

Don’t forget that Holiday Gift Certificates and Holiday Cookie Boxes are available until 12/31.

A recent episode of “The Splendid Table”, a really good food/cooking show on local NPR station KANW, mentioned a site for beautifully made Japanese knives, flatware and cooking tools. I’m having serious knife envy for several knives on the site. Check out https://rikumo.com/

Every serious home cook should have at least one cast iron pan. My grandmother had several, including the cast iron mold for making corn bread in the shapes of ears of corn. New cast iron is not as the same as the pre-1940s cast iron. The old pieces were lighter, containing 100% iron and no scrap metal. You can find refurbished pieces from Cast Iron Crusaders at their shop on Etsy. They don’t always have skillets in stock, so you’ll have to follow them to learn of new arrivals. https://www.etsy.com/shop/CastIronCrusaders

Suppose you want M’tucci’s quality Italian products, but you want someone else to do the shipping for out-of-state family and friends. You could order holiday gift baskets from Eataly, but you are limited to what they put together and they are a little on the pricey side.

This year I ordered from a favorite Italian Deli/sausage maker in San Francisco, Molinari & Sons. They have been in business since 1896 and have a wonderful store in the North Beach neighborhood. I was able to order several flavors of salami, olives, olive oil and taralli and have it all shipped to friends in Colorado. They may not get a fancy gift basket, but they will get delicious Italian products. https://www.themolinarideli.com/

Look for holiday baskets featuring M’tucci’s products next November.

New Year’s Eve at M’tucci’s

Don’t miss out, make your reservations today online or by calling!

M’tucci’s Twenty Five

Live Music with Muni and Jared (from Le Chat Luntique)

Surf and Turf - 6oz Grilled Beef Filet with Butter Amaro Sauce, Grilled Garlic Butter Prawns, Sweet Potato Puree, Grilled Asparagus  

Double Bone Elk Loin Chop served with Garlic Mashed Potatoes, Grilled Broccolini,  Black Truffle Porcini Butter

Pan Seared Diver Sea Scallops - served with Garlic mashed potatoes, Roasted Artichoke Hearts, Sautéed Garlic Arugula and a Lemon Caper Butter Sauce

Ravioli special - House Black Truffle Wild Mushroom Ravioli, Roasted Cauliflower, Sherry Cream Sauce, Hazelnut Gremolata  

Appetizer Special: Chianina Beef Carpaccio - Garlic Aioli, Capers, Shaved Pecorino Romano, Lemon, Micro Greens, Umbrian Extra Virgin Olive Oil 

Charcuterie - Iberico Board: Pata Negra Jamon Iberico, Onion Mostarda, Triple Cream Brie, Roasted Artichoke Hearts, House Sourdough 

Dessert - Strawberry & Passion Fruit Mille Feuille, Fresh Strawberries, Vanilla Cream, Passion Fruit Gelee 

Blackberry Walnut Old Fashioned -  Knob Creek 9 Year-Old, Cassis, Nux Alpina Walnut Liqueur,  Walnut Bitters 

Inner Flame -Sombra Mezcal, St. Germaine, Honey Simple, Ginger liquid Alchemist

M’tucci’s Moderno

Our Bar/Mezzanine will be open until 2023. Music is provided by DJ Primoswift until the ball drops! Come for dinner and stay to party in the New Year!

App Specials: Beer Battered Fried Oysters with Spicy Garlic Aioli & Iberico Board with 100% Pata Negra Jamon Iberico, Triple Cream Brie, Seared Roman Artichoke Hearts & Caramelized Onion Mostarda.

Hand Cut 14oz Ribeye with Italian Salsa Verde, Crispy Saltwater Potatoes, Grilled Asparagus.

Pan Seared Scallops with Roasted Artichokes, Braised Escarole, Mashed Potatoes, Caper Lemon Butter Sauce, Smoked Prosciutto Powder.

Surf & Turf: Hand Cut 14oz Ribeye & Half Lobster Tail with Red Potato Gratin, Roasted Pattypan Squash + Peppers & Onions, Tarragon Beurre Blanc

Dessert Special: Strawberry & Passion Fruit Mille Feuille, Fresh Strawberries, Vanilla Cream, Passion Fruit Gelee

Half price bottles of M’tucci’s Sparkling Wine all day long! ($16) 

Antinori ‘Antica’ Townsend Estate, Cabernet Sauvignon, 2012 Napa Valley, California  Bottle - $90 / Glass - $18

Hibiscus 76: Hibiscus Infused Gin, Herbed Simple Syrup, Sparkling Wine

M’tucci’s Bar Roma

Open until 12:30am 

7pm-9pm: Live Music Stylings of Tracey Whitney and Sid Fendley from "The Art of Jazz"

9:30pm-12:30pm DJ BigHap(py)

Appetizer: Big Baller Board: Triple Cream Brie, Pata Negra Jamon Iberico, Artichoke Hearts, Onion Mostarda

Za’atar Spiced Cold Smoked 14oz Ribeye

Smoked Salmon/Crab Cakes: Broccolini, Roasted Red Pepper With Almond Caponata, Artichoke And Black Truffle Puree. 

Skate Wing: Garlic Whip Mash Potatoes, Braised Arugula With Garlic, Seared Stem On Artichokes, Lemon Caper Butter Sauce. 

Porchetta Di Roma: Braised Sackett Farms Pork, Pecorino Risotto, Fresh Herbs, Colonnata Butter, Garlic, Escarole & Gigante Bean Brodo

Spinach Five Cheese Ravioli: Pecorino Brodo, Smoked Local Oyster Mushrooms, Marinated Red Peppers, Fried Spinach Leaves

Dessert - Strawberry Mille Feuille: Strawberry Passion Fruit Julie, Pastry Cream, House Pastry Crust, Fresh Strawberries

House Clarified Cocktail 

½ Price Bottle of M'tucci's Sparkling Wine

Smoked Old Fashioned

Espresso Martini

Pink Rabbit

M’tucci’s Italian

Appetizer: Iberico Board: Pata Negra Jamon Iberico, Onion Mostarda, Triple Cream Brie, Roasted Artichoke Hearts, House Sourdough 

Pan-Seared California Halibut

Surf & Turf: Ribeye & Scallops

Dessert - Strawberry & Passion Fruit Mille Feuille, Fresh Strawberries, Vanilla Cream, Passion Fruit Gelee 

1/2 Price Bottles of M’tucci’s Sparkling Wine

M’tucci’s Bar Roma wins Award of Excellence at annual NM NAIOP Ceremony

Only two saturdays left at steel bender brewyard. 12/23 features Chef Brianna’s rocky road clusters

Weekend Specials

M’tucci’s Italian

Ravioli - Green Chile/Ricotta filling, Shrimp,Local Oyster Mushrooms, Cherry Tomatoes, Spinach, Cajun Cream Sauce, Pecorino & Micro Greens $27

14 oz. Ribeye: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $42

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

Braise - Half Chicken Braised in White Wine/Lemon/Rosemary, Horseradish Mashed Potatoes, Sautéed Broccolini

Weekend Cocktail

Cancun Coffee - El Tesoro Blanco Tequila, Kahlua, Vanilla Syrup, Half & Half, Espresso


M’tucci’s Moderno

14 oz. Ribeye - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $42

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

Sackett Farm Pork Picatta - Spaghetti, Arugula, Capers, Tomatoes, Feta Cheese and Lemon Butter Sauce $21

Weekend Cocktail

Candy Makes You Dandy - Vanilla Vodka, Rumpleminz, White Godiva Liqueur, Half & Half, Crushed Candy Cane Rim


M’tucci’s Twenty-Five

14 oz. Ribeye - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $42

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

Grilled Jumbo Shrimp and Creamy Farroto - Rosemary/Garlic Marinated & Grilled Shrimp, Grilled Asparagus, Roasted Vegetables, Vanilla Thyme Oil $28

Weekend Cocktail

Merry Peachmas - Jefferson Reserve Bourbon, Aperol, Liquid Alchemy Peach, Fresh Grapefruit Juice


M’tucci’s Bar Roma

12 oz. Sackett Farms Bone-In Pork Chop - Garlic Whipped Potatoes, Sautéed Broccoli, Pancetta Mushroom Marsala Garnished with Fried Parsley $27

Pan-Seared California Halibut - Garlic Whipped Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $35

Weekend Cocktail

Not My Gumdrop Buttons - Brown Butter Fat Washed Elijah Craig Bourbon, Frangelico Hazelnut Liqueur, House made Gingerbread Syrup

Live Music for December & January

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

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

12/16 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

12/16 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!

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!