M'tucci's Vital Provisions

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As we prepared to open our third restaurant, M’tucci’s Twenty-Five, in 2020, the decision was made to close the retail side of M’tucci’s Market and dedicate the space to making our breads, curing our meat and making our fresh cheese. In the months leading to the opening of M’tucci’s Bar Roma, we knew we could not continue to provide all four locations with those products from a 490 square foot kitchen. Luckily the mechanic’s bays behind the former car dealership/gas station in the future Bar Roma provided the space needed.

Also, it became apparent that we had three guys who were capable of managing M’tucci’s Provisions. Instead of choosing one, we asked all three to share the manager duties.

Juan Vallejos, Daniel (Alex) Morales, Patrick timlin - Managers of m’tucci’s provisions

Company Chef/Partner Shawn Cronin explains the decision:

“When the average workweek consists of producing 1,500 loaves of bread made without commercial yeast, 3,000 pounds of fresh pasta, 5,000 raviolis, 500 pounds of hanger steak, 500 pounds of fresh mozzarella and 1,200 balls of pizza dough, you have to have the right minds to keep that workweek flowing smoothly. We are beyond fortunate to have these guys running the show.

Juan has been with M'tucci's forever and his curious mind has always kept him learning how to do anything he could. From prepping at Italian, to being one of our pastry chefs, to making thousands of pounds of fresh pasta, he is constantly learning and growing. It was only a matter of time until he was overseeing the production facility and driving the standard.

Patrick came to us from Arizona with a deep interest in culinary arts. He has a mind that gravitates towards chemistry and mathematics. When you are doing bread recipes, there are times where the difference is adjusting the water can be as little as .0254% and he is usually the one to find that difference. He is constantly looking at the logistics of the operation and finding ways to improve the smallest details, which is what makes our food better and better every day.
Alex was hired when we opened the Twenty-Five location. Twenty seven days after opening, the pandemic hit and we tried to scramble to get hours to our people. We knew Alex had incredible talent, so we shifted him to Provisions and he certainly hit the ground running. Since that day, he has been driving the whole team to push the boundaries of what we can achieve.

The thing these guys all have in common is that they all stay curious and they all keep asking ‘How can we do this better? How can we get better ingredients, better tools to make better food?’ I firmly believe the secret to M'tucci's success is the unsung heroes behind the scenes that are making sure everyday, that every slice of bread, every pasta noodle, every ball of fresh mozzarella is better than yesterday.”

Juan Vallejos: “I have been with M’tucci’s for just under 7 years. I started in December of 2016. I was hired by my good friend Chris O’Sickey. I was a prep cook and pastry assistant at M’tucci’s Italian for 3 years. Then I joined the (market) provisions as a dough mixer/ baker. I have since become the manager of provisions. Learning from Shawn Cronin and Cory Gray and Chris has been a huge help to my growth with M’tucci’s. I have been in the service/restaurant industry for more than half my life and M’tucci’s is by far the best company I have worked for.”

Daniel (Alex) Morales: “I started working for M'tucci's at our very first location, M'tucci's Italian, in January of 2020. This was just before the pandemic hit. I was training to open our new location M'tucci's Twenty-Five, where I spent one year and a half in the kitchen working each station until I found my home in the pizza station. During my time at Twenty-Five, I was offered a position in our Provisions department, which I gladly accepted. After M'tucci's Provisions expanded I was offered the opportunity to be on the Management team! After three years with the company, I have grown and learned so much from my team. I cannot wait to see what the future will bring.”

Patrick Timlin: “In 2015 I made the leap from computer tech support and programming to culinary school in Phoenix for baking and pastry arts. In September of 2019 I started at M'tucci's Market as a dough person, then started baking, then became the delivery driver, then started helping with curing and making the tomato jam and mostarda. Now I’m on the management team at M'tucci's Provisions”

Don’t Hesitate to Make a Reservation for Mom!

ABQ Journal People’s Choice Awards

Voting is open until May 15. Click here to Vote for Us

Best Italian - Best Business Lunch - Best Pizza - Best Upscale Dining - Best Cocktails

Best Seafood - Best Happy Hour - Best Chef: Shawn Cronin

Manhattan Project - Sample and Pick a Winner

Using Woodford Reserve as a base spirit, our bartenders created their version of the iconic Manhattan. The top three at each location were selected and we invite you to sample, compare and to vote. The bartender with the most votes will fly to Kentucky for a few days in Bourbon Country. Voting ends on April 30. I sampled a few yesterday. It will be hard to pick a winner, but it will be tasty!

Weekend Specials

M’tucci’s Italian

Ravioli - Pesto Ricotta Filling - Cotto Ham, Cherry Tomatoes, Peas, Pesto Sauce, Shaved Parmesan, Pumpkin Seeds $27

14 oz Ribeye - Hand Cut Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $43

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

Braise - Confit Octopus, Linguica Sausage, Pickle Fennel, Sun Dried Tomatoes, Creamy Risotto, Lemon Zest, Micro Greens $27

Weekend Cocktail -

Manhattan Flight


M’tucci’s Moderno

14 oz Ribeye - Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $43

Pan-Seared Rockfish - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $24

12 oz Veal Porterhouse - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Garlic Demi-Glace $33

Weekend Cocktail

Manhattan Flight

M’tucci’s Twenty-Five

Pork Shank - Creamy Risotto, Blackberry Shrub Braised Pork Shank, Carnaroli Rice, Sautéed Wild Mushroom, Black Truffle, Grilled Asparagus, Blackberry Beurre Blanc Sauce $27

Pan-Seared Ruby Red Trout - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $29

24 oz Porterhouse - Garlic Mashed Potatoes, Charred Broccolini, Smoked Blackberry Bone Marrow Compound Butter $43

Weekend Cocktail

Spicy Mamarita - Teremana Tequila, Ancho Reyes Verde Chile Poblano Liqueur, Agave Syrup, Liquid Alchemist Tamarindo Syrup, Lime Juice

M’tucci’s Bar Roma

Pink Shrimp Almond Ravioli - 5 Cheese Filled Ravioli, Smoked Berber Spiced Eggplant, Red Bell Peppers, Toasted Almond Goat Cheese Cream Sauce, Citrus Almond Gremolata $27

Pan-Seared Icelandic Cod - Garlic Whipped Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $36

Weekend Cocktail

Sparkling Spring Gimlet - Botanist Gin, Mionetto Prosecco, Luxardo Maraschino Originale, Cucumber, Mint Leaves, Lime Juice, Simple Syrup

Live Music for April

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

4/30 Jacob Chavez

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

4/28 Melissa Rios 

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

4/28 Eryn Bent

Thanks for reading. See you next Friday. Ciao!

Italian Style - M'tucci's Style

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Style is a broad term, subject to interpretation. Italy and Italians have been synonymous with style for decades. Fashion (Gucci, Versace), cars (Ferrari, Lamborghini, Alfa Romeo) design, food and the art of living are important to the Italian way of life. If you walk the streets of any Italian city or small town, Italian style is evident. At first, fashion style is obvious, as is the art of sitting in cafes conversing, enjoying life and looking fabulous.

After being in Italy for awhile you’ll notice that style also includes architecture. Even the simplest home or business adorns their walls and entryways with plants. That is especially noticeable in urban areas where residents may not have a yard. Here are just a few that have caught my eye during past visits.

Our efforts to bring Italy to Albuquerque isn’t limited to great food. We believe in creating a dining experience that showcases Italian style and we want you to appreciate the Italian philosophy of living life well.

A few years ago, Heather Washburn, a server at M’tucci’s Moderno asked GM Amanda Cronin who took care of the few plants at the restaurant. At that time, everyone helped by watering them when they needed it. Heather asked if she might be able to start being responsible for them. As the number of plants increased, they played in bigger role in the style and feel of the restaurant. Eventually, she was adding plants and caring for them at all of our restaurants.

“Just like our restaurants are full of life, plants and flowers give so much life to each location,” Heather said. “ I don’t have a background in botany, my mother is really the plant doctor and I guess I inherited her skills.”

“A little more than a year ago, we collectively decided we really wanted more plant life in our restaurants. Heather’s passion for plants and flowers and her time with the company made her an obvious choice. We just really wanted to bring more life and vibrancy to the entrances and dining rooms of all our locations, like you would experience in Italy. It’s been amazing to watch what she has done in just a year and we can’t wait to see it continue to evolve!” said Company President John Haas.

You may not always notice the plants and flowers, merely seeing them as part of the decor, but others have noticed and have asked Heather to work the same magic on their office space as Heather has for M’tucci’s.

M’tucci’s Named Best Brand at Annual B2B Event

ABQ Journal People’s Choice Awards

Voting is open until May 15. Click here to Vote for Us

Best Italian - Best Business Lunch - Best Pizza - Best Upscale Dining - Best Cocktails

Best Seafood - Best Happy Hour - Best Chef: Shawn Cronin

Manhattan Project - Sample and Pick a Winner

Using Woodford Reserve as a base spirit, our bartenders created their version of the iconic Manhattan. The top three at each location were selected and we invite you to sample, compare and to vote. The bartender with the most votes will fly to Kentucky for a few days in Bourbon Country. Voting ends on April 30. I sampled a few yesterday. It will be hard to pick a winner, but it will be tasty!

Weekend Specials

M’tucci’s Italian

Ravioli - Green Chile & Ricotta Filling - Mushrooms, Red Onions, Truffle Chicken Sausage, Pesto Cream Sauce, Pecorino, Micro Greens $27

14 oz. NY Strip - Hand Cut Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $36

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

Braise - Sackett Farms Pork Shank - Braised in Red Wine, Blue Corn Polenta, Sautéed Spinach, Micro Greens $29

Weekend Cocktail -

Manhattan Flight


M’tucci’s Moderno

14 oz Beck & Bulow NY Strip - Salt Water Potatoes, Grilled Asparagus, Salsa Verde $43

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

Beef Tortelloni - Beef Tips, Cajun Seasoning, Grape Tomatoes, Green Onions, Gorgonzola Cheese, Rosa Sauce $23

Weekend Cocktail

Manhattan Flight

M’tucci’s Twenty-Five

14 oz NY Strip - Charred Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry Bone Marrow Butter $38

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

Bianco Lamb Ragù over House Made Pappardelle $21

Weekend Cocktail

I Love You So Matcha - Hard Truth Toasted Coconut Rum, Matcha and Condensed Milk

M’tucci’s Bar Roma

Saltimbocca Diavolo - Thick Cut Pork Loin with Spiced Capicola, Linguine with RedOnions, Oven Roasted Tomatoes, Artichokes, Capers in a Pecorino Cream Sauce $27

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

Weekend Cocktail

Manhattan Flight

Live Music for April

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

4/23 Nathan Fox

4/26 Shane Wallin

4/30 Jacob Chavez

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

4/21 Lani Nash 

4/27 Justin Nuñez 

4/28 Melissa Rios 

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

4/21 Justin Nuñez 

4/27 Nathan Fox

4/28 Eryn Bent

Teddy Roe’s Bar

4/24 Xandra

Thanks for reading. See you next Friday. Ciao!

New M'tucci's Cocktails

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While food writers and food magazines are buzzing with the “new” popularity of cocktail culture, the art of crafting classic cocktails and creating new cocktails has been a hallmark of our bars from the beginning.

When M’tucci’s VP/Partner Austin Leard created our Shrub flavors in 2014 and used them in unique cocktails, our bartenders were inspired to create new flavors and new combinations, a creativity that has always been encouraged.

The evidence of that creativity is featured every weekend, when all M’tucci’s restaurants offer a unique “Weekend Cocktail” special. Created by the managers or the bartenders, everyone is given free rein to make something that we and our guests will like to drink.

You vote with your taste buds, since a popular Weekend Cocktail will often find a permanent place on the cocktail menu.

Austin mixing a shrub cocktail at M’tucci’s twenty-five

Soon after M’tucci’s Moderno opened, Austin was helping out behind the bar one night and two women asked him to create something for them with bourbon. He made a drink with Buffalo Trace Bourbon, Cassis Noir, Fresh Lemon Juice and Rhubarb bitters and called it “Bourbon & Berries”. It has been on the menu at M’tucci’s Twenty-Five since we opened and it is the most popular cocktail at that location. Also, it is my wife’s favorite cocktail. Recently, she loves ordering the Inner Flame, made with Sombra Mescal, St. Germaine, Ginger Liquid Alchemist, House Made Honey Syrup and Fresh Lemon Juice.

Of course, Italian cocktails have always been at the center of our cocktail program. You can be sure we will serve the best Negroni, Negroni Sabagliato (always with Prosecco) and Aperol Spritz. With a growing selection of Amaro, the bittersweet Italian spirits are being used in more of our cocktails.

“We started incorporating Amaro into our beverage culture four years ago and it has slowly taken off. Our staff is becoming more comfortable with them and using them in cocktails,” Austin said.

While all of the locations are creating cocktails with Amaro, the bartenders/managers at M’tucci’s Twenty-Five seem to be leading the charge, especially after their Amaro Pairing Dinner in March. Two recent Amaro cocktails have appeared as Weekend Specials: the Two-Way Street with Angel’s Envy Bourbon, Amaro Nonino & Zucca Rabarbaro, and for St. Patrick’s Weekend they mixed Slane Irish Whiskey with Campari.

There are no limits to the spirits you will find on our cocktail menus or in our Weekend Specials, but we love whiskey! Manhattans, Old Fashioned, Boulevardier (the perfect cocktail using Amaro & Whiskey), or the Paper Plane (once again using Whiskey & Amaro).

The next Five-Course Pairing Dinner will be held at M’tucci’s Bar Roma on Tuesday, May 16 and will feature cocktails and neat pours of whiskeys from Jefferson’s & Rabbit Hole, both Kentucky-based distilleries who make World-Class Bourbons and Rye. Our dinner will be held on the patio (weather permitting) and will be an event you won’t want to miss. Watch La Gazzetta and social media for a menu.

If you were not one of the lucky 50 guests to attend the 5-Course Pairing Dinner with Sheehan Winery, you missed an evening filled with great food paired with terrific New Mexico wine, and of course, lots of laughs and great conversation. Everything was really good, but the dinner started on a high note with the Scallops topped with slightly spicy Apricot Reduction served with the Cinsault Rosé, and ended on an even higher note with Chef Brianna’s Honey Brie Panna Cotta, with Cherry Gelee, Pistachio Cake Pieces, Blackberry Meringue and Vanilla Tule paired with a Port-Style Turas Dessert Wine.

The logical evolution of M’tucci’s cocktail culture was the birth of Teddy Roe’s Bar. With two of Albuquerque’s most creative bartenders, Jessica O’Brien and Arcy Law, at the helm, their list of classic cocktails and new creative cocktails make for an unforgettable evening. A new menu cocktail is Spring Migration - Gray Whale Gin, Sugar Snap Pea & Dandelion Cordial, Orange Blossom Water, Fresh Lemon Juice.

“Our vision was to bring “petrichor” to your palate. This cocktail is designed to taste the way rain smells in all its glory,” Arcy said.

For this weekend, Sara at M’tucci’s Bar Roma has created an inverted Tequila Sunrise, calling it the Tequila Sunset made with Espolon Blanco, M’tucci’s Strawberry Basil Shrub and Fresh Lemon and Orange Juices.

At M’tucci’s Italian, Lauren fires up the Pink Flame-ingo with Ford’s Gin, Pilla Select Liqueur, Lazzaroni Maraschino Liqueur, Red Raspberry Syrup and Fresh Lemon Juice.

While I am usually the M’tucci’s messenger, I suggested a cocktail at M’tucci’s Twenty-Five yesterday and Rebecca, Kaylene and Daizy went with it. My idea came from my love of both Margaritas and Amaro, especially Amaro with notes of citrus. The Photographer’s Dream is made with Espolon Blanco Tequila, Meletti Amaro, Agave Syrup and Fresh Lime Juice. I may see you at the bar having one!

A video of our Weekend Cocktails is posted every Friday on our TikTok and Instagram feeds. Follow us to see what we are mixing for you.

The Manhattan Project

Weekend Specials

M’tucci’s Italian

Ravioli - Pesto Ricotta Filling - Mushrooms, Red Onions, Turnip Greens, Italian Sausage, Roasted Red Pepper Cream Sauce, Pecorino, Parsley $27

14 oz. NY Strip - Hand Cut Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $36

Pan-Seared California Halibut - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $36

Braise - Sackett Farms Pork Belly - Pineapple Rosemary Shrub Braise, Brown Butter Sage Sauce Gnocchi, Sun-Dried Tomatoes, Caramelized Onions, Arugula, Red Pepper Pineapple Relish, Micro Greens $29

Weekend Cocktail -

Pink Flame-ingo - Ford’s Gin, Pilla Select Liqueur, Lazzaroni Maraschino Liqueur, Red Raspberry Syrup, Fresh Lemon Juice


M’tucci’s Moderno

14 oz Ribeye - Salt Water Potatoes, Grilled Asparagus, Salsa Verde $43

Pan-Seared Scallops - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $33

Portobello Chicken Pasta - Sun-Dried Tomatoes, Spinach, Mushrooms, Roasted Garlic Demi-Glace, House Made Spaghettini $23

Weekend Cocktail

Spring has Sprung - Espolon Reposado, St. Germaine, Blood Orange Puree, Fresh Lime Juice, Orange Bitters

M’tucci’s Twenty-Five

24 oz Bone-In NY Strip - Charred Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry Bone Marrow Butter $42

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

White Wine Braised Bison Short Ribs - Creamy Mascarpone Polenta, Tuscan White Beans, Sautéed Heirloom Spinach $32

Weekend Cocktail

Photographer’s Dream - Espolon Blanco Tequila, Meletti Amaro, Agave Syrup, Fresh Lime Juice

M’tucci’s Bar Roma

Lobster Ravioli - Five-Cheese Stuffed Ravioli, Butter Poached Slipper Lobster, Braised Leeks, Oven Roasted Tomatoes, Saffron Cream Sauce $27

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

Weekend Cocktail

Tequila Sunset - Espolon Blanco Tequila, M’tucci’s Strawberry Basil Shrub, Fresh Lemon & Orange Juices

Live Music for April

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

4/16 Shane Wallin 

4/19 RJ Perez 

4/23 Nathan Fox

4/26 Shane Wallin

4/30 Jacob Chavez

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

4/14 RJ Perez 

4/20 Jacob Chavez

4/21 Lani Nash 

4/27 Justin Nuñez 

4/28 Melissa Rios 

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

4/14 Lani Nash

4/20 Oscar Butler 

4/21 Justin Nuñez 

4/27 Nathan Fox

4/28 Eryn Bent

Teddy Roe’s Bar

4/17 Alex Murzyn (sax, piano and vocals)

4/24 Xandra

Thanks for reading. See you next Friday. Ciao!

M'tucci's Slow Food

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I’m always a bit taken aback when I read an online review that claims a sauce or dish “must have come out of a can”. I know firsthand that our food is made in house by a team of 140 cooks and chefs.

Our slogan “if you ate it here, we made it here” is a phrase that is so intertwined with our developmental culinary thought process, that it’s where we start with everything we do. The ingredients to making it better are a superior product, skill, and, most importantly, time. Here are just a few examples.

Pancetta

Pancetta is essentially unsmoked Italian bacon. We cure it for four weeks, then use it in soups, sauces and a few cichetti dishes, such as Piadini Roma at M’tucci’s Bar Roma.

Guanciale

Guanciale is the Italian word for “cheek” and is cured pork cheek. It is a required ingredient for classic Roman pasta dishes such as, alla Gricia and all’ Amatriciana. We cure our guanciale for 6 weeks.

M’tucci’s Breads

We never use commercial yeast, instead our breads are leavened with a natural 100-year-old starter that we have been nurturing for more than 8 years. It takes three days to produce our bread beginning with mixing, then proofing (the rise), resting and baking.

M’tucci’s Shrubs

M’tucci’s Vice President Austin Leard created our Shrubs, a tangy combination of fruit, vinegar and sugar. Shrubs are an Old World method for preserving fruit. We use fresh hand-chopped fruit, add our secret ingredients (not so secret since they are listed on the label) and macerate them for two weeks before they are ready for bottling.

Five Pork Bolognese

Five Pork Bolognese Sauce is made with Prosciutto, Guanciale, Pancetta, Ground Pork and Pork Shoulder. Then we add a vegetable soffrito and tomatoes, then slowly braise it for four hours.

Some of our ingredients may come in a can, but our dishes most definitely do not.

Only a Few Seats Left

Teddy Roe’s POLICY Wheat at all M’tucci’s

Brewed by Steel Bender Brewyard

Weekend Specials

M’tucci’s Italian

Ravioli - Pesto Ricotta Filling - Spicy Capicola, Mushrooms, Parsnips, Spinach, Gorgonzola Thyme Cream Sauce, Pecorino, Parsely $27

14 oz. Ribeye - Hand Cut Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $43

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

Braise - Confit Octopus, Sun-dried Tomatoes, Pickled Fennel, Pea Risotto, Lemon Zest, Micro Greens $29

Cioppino (Seafood Stew) - Shrimp, Scallops, Mussels, Clams, Seafood Tomato Brodo, M’tucci’s Bread $28

Weekend Cocktail -

Sun on the Horizon - Teremana Blanco Tequila, China China Amaro, Fresh Lime & Orange Juice


M’tucci’s Moderno

14 oz Ribeye - Salt Water Potatoes, Grilled Asparagus, Salsa Verde $43

Pan-Seared Mahi Mahi - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $28

8 oz. Grilled Lamb Strip Loin - Garlic Mashed Potatoes, Roasted Spring Veggies, Port Wine Sauce $31

Weekend Cocktail

Some Bunny Needs a Daiquiri - Bacardi Blanca Rum, Vara Añejo Rum, Peach Puree, Fresh Lime Juice, Simple Syrup

M’tucci’s Twenty-Five

24 oz Hand Cut Porterhouse - Charred Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry Bone Marrow Butter $43

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

Lobster & Shrimp Risotto - Sous Vide Lobster Tail, Patagonia Pink Shrimp, Lobster Cream Sauce $34

Weekend Cocktail

The Desert Bird - 818 Reposado Tequila, Citronge, Strawberry Shrub, Fresh Lime & Orange Juice

M’tucci’s Bar Roma

Chicken Cacciatore Pasta - Braised Chicken Thigh, White Wine, Mirepoix, Roasted Tomato Ragù Lemon Butter Caper Sauce with Spaghettini $19

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

Weekend Cocktail

Lemon Meringue - Absolut Vanilla Vodka, M’tucci’s Limoncello, Fresh Lemon Juice, Half & Half, Graham Cracker Rim

Live Music for April

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

4/9 Marisa Lynch

4/12 Nathan Fox

4/16 Shane Wallin 

4/19 RJ Perez 

4/23 Nathan Fox

4/26 Shane Wallin

4/30 Jacob Chavez

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

4/7 Nathan Fox

4/13 Shane Wallin 

4/14 RJ Perez 

4/20 Jacob Chavez

4/21 Lani Nash 

4/27 Justin Nuñez 

4/28 Melissa Rios 

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

4/7 Jacob Chavez

4/13 Javier Ortega 

4/14 Lani Nash

4/20 Oscar Butler 

4/21 Justin Nuñez 

4/27 Nathan Fox

4/28 Eryn Bent

Teddy Roe’s Bar

4/10 Scott Hooker and Fam

4/17 Alex Murzyn (sax, piano and vocals)

4/24 Xandra

Thanks for reading. See you next Friday. Ciao!

Sheehan Wine Pairing Dinner

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M’tucci’s Moderno is looking forward to our April 13 Pairing Dinner with Sheehan Winery, one of New Mexico’s most prolific wine makers. With a significant line up of varietals and blends, Sheehan sources all of their grapes from their vineyards in Corrales, Albuquerque’s South Valley and Bosque Farms, as well as from several grape growers around our state.

Sean Sheehan worked at several wineries before starting his own in 2015. Our Pairing Dinner at M’tucci’s Italian last year was a huge success, with every seat filled by long-time Sheehan fans and by guests who were not familiar with some of his wines. Sean will be at M’tucci’s Moderno to introduce and describe each wine paired with the five courses.

The dinner begins with two single varietal wines that use grapes that are popular in France for Rhone and Provencal wines. The Cinsault Rosé has become a popular wine at M’tucci’s Bar Roma and certainly one of our favorite rosés. The grapes are grown in the Las Cruces area and the wine has balanced berry flavors and a crisp finish that pair nicely with the Scallops.

The next course features another varietal, Mourvèdre, which originated in Spain and is also widely grown in France for blends in the Rhone Valley. The Sheehan version is made from grapes grown by Don Pabst in Las Cruces.

The Ollphiest is a wine unique to Sheehan. What is it? Winemaker Sean Sheehan explains:

“The Ollpheist is a red blend made from obscure old vine varietals.  Ollpheist means "monster" in Gaelic.  The reason we call it this, is that the unusual varietals (Baco Noir, Leon Millot, Rougenne, Regent) are considered to be a monster to deal with, and are often believed to be impossible to make good wine from.”  

“We beg to differ.  We have won multiple gold medals for our Ollpheist, including the best wine in the state in 2019 (Premier Award at the State Wine Competition).   It is now our best selling red wine, and something we are very proud of.”  

“The Turas is an exciting new project for us.  It is 100% late harvest Syrah.  These grapes are picked late in the growing season to accentuate their fruity character, and provide natural sweetness for the wine.   Fermentation is stopped with brandy made from our wine, in collaboration with Hollow Spirits Distillery here in ABQ.  The resulting wine has amazing structure and depth, with it's sweetness balanced to the fruit and natural acidity in the wine.”

The fourth course Ribeye will be paired with Aglianico, a big wine from a grape that is one of the top three grapes in Italy and is grown primarily in Basilicata and Campania in the South. Chef Brianna has created her own Panna Cotta (a classic Italian sweetened cream) for the final course, which will pair with a classic Port-style dessert wine, Turas.

The Sheehan Pairing Dinner at M’tucci’s Italian sold out and so will this dinner. You can book your table and prepay by clicking the button below. The dinner is $98.51 per person, which includes tax and gratuity. See you there!!

All New Italian Cheesecake at all M’tucci’s

House Made Graham Cracker Crust, Strawberry Shrub + Ginger Jam & Mint Shortbread Cookies

Please nominate us, then vote!

Weekend Specials

M’tucci’s Italian

Ravioli - Sun Dried Tomatoes Ricotta Filling - Roasted Chicken, Shallots, Poblano Roasted Cream Sauce, Crispy Prosciutto $27

14 oz. Hand Cut Ribeye - Hand Cut Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $43

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

Braise - Half Chicken braised in White Wine & Rosemary, Sweet Potatoes Mash, Sautéed Broccolini, Braising Sauce, Parsley $29

Weekend Cocktail -

Orange You Glad it’s the Weekend? - Aperol, China China, Fresh Orange Juice, Simple Syrup


M’tucci’s Moderno

14 oz NY Strip - Salt Water Potatoes, Grilled Asparagus, Salsa Verde $36

Pan-Seared Yellowtail - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $24

Seafood Pasta - Pink Jumbo Shrimp, Celery & Onions, Seafood Sauce $25

Weekend Cocktail

The Angry Dragon - Hibiscus-Infused Wheeler’s Gin, Hollow Spirits Gin, O3, Fresh Lemon Juice, Dragonfruit Simple Syrup, Rose Water

M’tucci’s Twenty-Five

14 oz Hand Cut Ribeye - Charred 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 $36

Shrimp Fettuccine al Nero di Sepia - Garlic Butter Shrimp, Broccoli, Italian Style Marinated Tomatoes, Tomato Cream Sauce, House Made Squid Ink Fettuccine $25

Weekend Cocktail

Two-Way-Street - Angel’s Envy Bourbon, Amaro Nonino, Zucca Robarbaro, Pio Cesar, Dos Dues

M’tucci’s Bar Roma

Giardino di Polenta - Cold Smoked Balsamic Glazed Portobello Mushroom, Rosemary Polenta, Sautéed Red Onions & Red Peppers, Grilled Asparagus $19

Bluenose Sea Bass - Garlic Whipped Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $35

Weekend Cocktail

Spa Water - Prairie Cucumber Vodka, Muddled Cucumber & Fresh Mint, Fresh Lime Juice, Simple Syrup, Grapefruit Bitters

Live Music for March & April

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

4/2 Lani Nash

4/5 Shane Wallin 

4/9 Marisa Lynch

4/12 Nathan Fox

4/16 Shane Wallin 

4/19 RJ Perez 

4/23 Nathan Fox

4/26 Shane Wallin

4/30 Jacob Chavez

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

3/31 Alex Long

4/6 Justin Nuñez 

4/7 Nathan Fox

4/13 Shane Wallin 

4/14 RJ Perez 

4/20 Jacob Chavez

4/21 Lani Nash 

4/27 Justin Nuñez 

4/28 Melissa Rios 

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

3/31 Matt Jones

4/6 RJ Perez 

4/7 Jacob Chavez

4/13 Javier Ortega 

4/14 Lani Nash

4/20 Oscar Butler 

4/21 Justin Nuñez 

4/27 Nathan Fox

4/28 Eryn Bent

Teddy Roe’s Bar

4/3 Tracey Whitney

4/6 Steph Sugar

4/10 Scott Hooker and Fam

4/17 Alex Murzyn (sax, piano and vocals)

4/24 Xandra

Thanks for reading. See you next Friday. Ciao!

M'tucci's Italian Desserts

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With our tempting array of appetizers and generous entrée portions, there isn’t always room for dessert. Which would be a shame, because you could be missing one of the highlights of dining at M’tucci’s. Our dessert and pastry team, led by Executive Pastry Chef, Brianna Dennis, creates Italian classics like Semifreddo, Affogato, Gelato and Tiramisu.

“My love of baking came from being in culinary school and seeing a piece of chocolate or danish completely change a person’s day, emotions and attitude. Being able to help cheer up someone’s day with a simple pastry made me fall in love with the patience and science of baking,”said Brianna.

In the next week, each M’tucci’s will offer the same dessert menu, with a few new items and most of your favorites. All are made in the affectionately-named Pastry Palace, which occupies a small corner of the building at M’tucci’s Twenty-Five.

“We were beyond fortunate to get Bri on our team a few years back. Anyone in this industry knows she’s one of the top Pastry chefs in the state. Her teaching background allows her to juggle a million tasks and still be able to show someone on her team how to correctly create confections,” said Company Chef Shawn Cronin.

”Bri and Maricella have created a team that has excelled beyond anything we thought was possible. From making more than 400 tiramisu weekly, to 300 pies annually for Thanksgiving, to the intricate desserts for our pairing dinners, they do it all and do it well,” he said.

M’tucci’s President John Haas and executive pastry chef brianna dennis at the 9th anniversary dinner.

“Before we opened M’tucci’s Twenty-Five, we made the decision we wanted to have an elite pastry program.  Brianna was already family to us through many of the connections and time we had shared.  There really was no other choice, if you want to be the best, you’ve got to surround yourself with the best!  She is the type of person you are thankful to see when you walk into work everyday.  She makes everything and everyone around her better…..as long as she’s not feeling cantankerous that day (he chuckles),'“ said M’tucci’s President John Haas.  

When you are thinking of Italian desserts, it’s hard not to place Tiramisu (literally pick-me-up in Italian) at the top of the list. The stories behind the creation of this Italian classic are many, but it’s likely that it was created in the city of Treviso in the 1960s. In 2013 Veneto governor Luca Zaia applied for EU certification for the dessert based on the ingredients used when it was invented in 1970 in the Alle Beccherie restaurant in Treviso, near Venice. Traditional tiramisù is made from egg yolks and sugar whipped with mascarpone cheese layered over coffee-soaked , ladyfinger biscuits (Savoiardi) topped with a dusting of cocoa powder.

Tiramisu 2.0

“When we first starting talking about Tiramisu, Bri and I both thought it was an obvious classic, but that any dessert should have a crunch. She came up with placing spiked espresso-soaked ladyfingers in a cloud of mascarpone and putting that on a chocolate graham cracker. She knew that coffee was a huge part of any tiramisu so she created espresso meringues to go on top. We tried it and knew she had created a winner, which is by far our most popular dessert,” said Shawn.

Look for the new dessert menu to arrive in the next week at all M’tucci’s. It will include a few dessert cocktails, as well as some terrific Amaro suggestions. Remember, save room for dessert!

On tap at M’tucci’s and in pint cans at teddy roe’s bar

Read about Teddy Roe’s POLICY Wheat in today’s ABQ Journal!

April 13 Sheehan Wine Pairing Dinner @ M’tucci’s Moderno

Click Below to Reserve Your Table

Weekend Specials

M’tucci’s Italian

Ravioli - Beef Ricotta Filling - Roasted Butternut Squash, Red Onions, Artichoke, Cajun Cream Sauce, Pecorino, Basil $27

14 oz. Hand Cut Ribeye - Hand Cut Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $49

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

Braise - 14 oz. Marsala Wine Braised Short Rib - Parsnip Puree, Haricot Vert, Chives $31

Weekend Cocktail -

Tastes Like Summer - Aviation Passion Brewed Gin, M’tucci’s Pineapple Rosemary Shrub, Fresh Lemon Juice, Simple Syrup


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 $24

Half Herb Roasted Chicken - Grilled Asparagus, Cranberry Gastrique $23

Weekend Cocktail

Pisco Grapefruit Sour - Caravedo Pisco, Aquafaba, Grapefruit Juice, Fresh Lemon Juice, Simple Syrup, Angostura Bitters

M’tucci’s Twenty-Five

24 oz Hand Cut T-Bone - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry Bone Marrow Butter $42

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

Lobster & Shrimp Risotto - Sous Vide Lobster Tail, Patagonia Pink Shrimp, Lobster Cream Sauce $34

Weekend Cocktail

Matcha Matcha Man - Vanilla Vodka, Matcha Tea, Half & Half, Simple Syrup

M’tucci’s Bar Roma

12 oz. Cold Smoked Veal Porterhouse - Rosemary Polenta, Seared Cauliflower, Red Onion, Fresh Herbs, Pancetta, White Wine Demi Glaze $37

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

Weekend Cocktail

Pomegranate Whiskey Smash - Stranahan’s Whiskey, Pomegranate Juice, Muddled Orange, Simple Syrup, Angostura Bitters

Live Music for March & April

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

3/26 Lani Nash

3/29 Gilbert Uribe 

4/2 Lani Nash

4/5 Shane Wallin 

4/9 Marisa Lynch

4/12 Nathan Fox

4/16 Shane Wallin 

4/19 RJ Perez 

4/23 Nathan Fox

4/26 Shane Wallin

4/30 Jacob Chavez

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

3/24 Matt Jones

3/30 Shane Wallin 

3/31 Alex Long

4/6 Justin Nuñez 

4/7 Nathan Fox

4/13 Shane Wallin 

4/14 RJ Perez 

4/20 Jacob Chavez

4/21 Lani Nash 

4/27 Justin Nuñez 

4/28 Melissa Rios 

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

3/24 Oscar Butler 

3/30 Cali Shaw

3/31 Matt Jones

4/6 RJ Perez 

4/7 Jacob Chavez

4/13 Javier Ortega 

4/14 Lani Nash

4/20 Oscar Butler 

4/21 Justin Nuñez 

4/27 Nathan Fox

4/28 Eryn Bent

Thanks for reading. See you next Friday. Ciao!

M'tucci's & Steel Bender Brewyard

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M’tucci’s collaborates with many local businesses, but one of our longest-running and closest relationships is with Steel Bender Brewyard (SBB). During the past few years, we have done pairing dinners, created desserts to pair with their stouts at Christmas, and passed our Maker’s Mark bourbon barrels to them for aging their sensational Belgian-Style Quad, Amelia. Several more beers with our barrels are coming soon!

This week they celebrated their 6th anniversary with new beer releases and live music. Check out their website, Instagram feed or Facebook page for details. Despite the busy anniversary week, Shelby Chant, SBB Marketing Director & Co-Owner, sat down with La Gazzetta at M’tucci’s Twenty-Five to talk about the long history between our families and our businesses. The history between the Chant and the Spiegel families that spans seven decades.

“As a family, we have been fans of the (M’tucci’s) restaurants, fans of the food, fans of the staff - just the incredible ambiance that has been created. This building (M’tucci’s Twenty-Five) is such a sentimental favorite for us because we designed most of Steel Bender sitting at that bar (when it was previously Chama River Brewing Co.),” she said.

Steel Bender was built by the Chant brothers (Ethan, Chris, Greg) on land they owned along 2nd St. in the Village of Los Ranchos. They didn’t originally intend to go into the brewing business. When they were meeting with the Village leaders about what they might build on the nearly five acre lot, the suggestion was made to build something that would bring people into the village and bring the village together: Chris Chant said, “what about a brewery?” The suggestion was enthusiastically received.

Chant Associates usually builds large buildings and finishes them to suit the tenant. Initially, they thought they would build a brewery and then find a tenant. Then they asked themselves, “why don’t we give it a shot and do it ourselves”?

Shelby said the brothers are like puzzle pieces, experts in their particular areas, and work together very well, but they know what they don’t know and they know to surround themselves with the best people - who may know more than they do. So they found their team and opened in 2017.

“It (our relationship) started with M’tucci’s Moderno, which was our first distribution account in the city. Since then we reach out to them (M’tucci’s) about projects and they reach out to us. It’s just been a long, lovely relationship,” she said.

Chef Brianna created the Irish Car Bomb Gelato with a Steel Bender Brickie Stout Brownie for St. Patrick’s Day Weekend. It will be available this weekend at all M’tucci’s restaurants.

The next big collaboration between Steel Bender and M’tucci’s will be released next Tuesday. Teddy Roe’s POLICY Wheat beer will be on tap at the restaurants and in 16 oz. cans at Teddy Roe’s Bar. One of Teddy Roe’s Bartenders/Managers, Arcy Law, approached Shelby & Ethan and asked if SBB would brew a beer just for Teddy Roe’s. After several meetings between Arcy, Jess, M’tucci’s Partners and the SBB team, the beer was brewed early in March and is on the canning line today. It’s a German Hefeweizen-style with German yeast and hops.

“We really take pride in all of our local partnerships and are excited to be working with Steel Bender again. The beer is obviously amazing but it's more about our relationship with Shelby, Ethan and the whole crew over there. When it came time to talk about brewing a beer for Teddy Roe's, Steel Bender was the obvious choice (especially when they were already Teddy Roe’s members). I'm a big fan of the POLICY wheat they created and can't wait to pair it with different charcuterie, ribs, sausages, laying in a hammock, camping, Tuesday nights etc.,” said Company Chef Shawn Cronin.

label designed by award winning designer jamie gros from field theory lab

Teddy Roe’s POLICY Wheat Canning Day at Steel Bender Brewyard

Weekend Specials

St. Patrick’s Day Dessert

Irish Car Bomb House Made Gelato - Belle Meade Bourbon, Kahlúa, Bailey’s Irish Cream & Steel Bender Brickie Stout Brownie with Chocolate Ganache

Available at all locations Friday until it’s gone

M’tucci’s Italian

Ravioli - Spicy Sage Ricotta Fill - Cotto Ham, Asparagus, Caramelized Onions, Gorgonzola Thyme Cream Sauce, Pecorino, Parsely $27

Double Bone Herb Rubbed Elk Chops - Hand Cut 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 - 20 oz. Red Wine Pomegranate Braised Lamb Shank - Horseradish Mashed Potatoes, Vegetable Medley, Mint $39

Weekend Cocktail -

Finnegan’s Proclamation - Proclamation Irish Whiskey, Fresh Lemon & Orange Juices, Maple Syrup, Egg


M’tucci’s Moderno

24 oz Porterhouse - Salt Water Potatoes, Grilled Asparagus, Salsa Verde $41

Pan-Seared Monkfish - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $28

Chicken Confit Risotto - Mushrooms, Celery, Carrots, Alfredo Sauce $21

Weekend Cocktail

M’tucci’s Zero Proof Cocktails - Aficionada, Spice of Life & Elder & Wiser

M’tucci’s Twenty-Five

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

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

Special Seafood Gnocchi - Homemade Pan Seared Gnocchi - Patagonia Pink Shrimp, Chopped Wild Clams, Roasted Sweet Corn, Green Bell Peppers, Wine Cream Sauce $24

Weekend Cocktail

Peachy Leprechaun - Slane Irish Whiskey, Campari, Fresh Lemon Juice, Honey Simple, Peach Puree

M’tucci’s Bar Roma

Braised BeefBrisket - Purple Kale & Apple Slaw, Garlic Whipped Mashed Potatoes $19

Pan-Seared Ruby Red Trout - Garlic Whipped Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $25

Weekend Cocktail

Black is the New Green - Jameson’s Black Irish Whiskey, Contratto Rosso Vermouth, Strega, Angostura Bitters

Irish Slammer - Guinness Stout, Jameson’s Irish Whiskey, Bailey’s Irish Cream

Live Music for March & April

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

3/19 Shane Wallin 

3/22 Cali Shaw

3/26 Lani Nash

3/29 Gilbert Uribe 

4/2 Lani Nash

4/5 Shane Wallin 

4/9 Marisa Lynch

4/12 Nathan Fox

4/16 Shane Wallin 

4/19 RJ Perez 

4/23 Nathan Fox

4/26 Shane Wallin

4/30 Jacob Chavez

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

3/17 Cali Shaw

3/23 Lani Nash

3/24 Matt Jones

3/30 Shane Wallin 

3/31 Alex Long

4/6 Justin Nuñez 

4/7 Nathan Fox

4/13 Shane Wallin 

4/14 RJ Perez 

4/20 Jacob Chavez

4/21 Lani Nash 

4/27 Justin Nuñez 

4/28 Melissa Rios 

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

3/17 RJ Perez 

3/23 Marisa

3/24 Oscar Butler 

3/30 Cali Shaw

3/31 Matt Jones

4/6 RJ Perez 

4/7 Jacob Chavez

4/13 Javier Ortega 

4/14 Lani Nash

4/20 Oscar Butler 

4/21 Justin Nuñez 

4/27 Nathan Fox

4/28 Eryn Bent

Thanks for reading. See you next Friday. Ciao!

M'tucci's Craft

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Editor on Vacation: This is a reprint, slightly updated, from the second La Gazzetta, published on Friday, March 29, 2019.

We hear the word Craft a lot these days: Craft beer, craft brewing, craft cocktails. Craft is defined as “a skill or technique”.

At M’tucci’s, we take the word “craft” seriously, whether it concerns our food or our beverages. However, there is another very important element that must be paired with the word “craft” and that is “time.” Because good food and cocktails not only take skill to prepare, they require time to prepare properly. While the “Slow Food” movement doesn’t seem to be mentioned much anymore (perhaps because it’s become normal instead of different), we still embrace the concept and make it part of our daily routine.

We are very proud of our house made products, including pasta, cured pork, mozzarella and burrata. A few years ago we started working with Sackett Farms, a small family-owned farm in Iowa that raises a Duroc/Hampshire cross, which results in superior pork. In addition to fresh cuts, we cure their pork for our guanciale, pancetta, capicolla and bacon.

A few years ago our managing partner in charge of our beverage program, Austin Leard, revived the 17th century tradition of Shrubs. Shrubs are a sharp, tangy infusion of fruit, vinegar and sugar. They can be traced back to American colonial days, though regions across the globe, from the Middle East to Asia, have offered their own unique interpretations. The American version of the shrub dates back to 17th century England where vinegar was used as an alternative to citrus juices to preserve berries and other fruits.

At M’tucci’s, we have revived this preservation method (which is becoming popular across the country) and built an amazing beverage program around it. Since 2014, we have experimented with many different combinations of fresh fruit, local herbs, and various vinegars. Needless to say, we have created many winning combinations. With more than 50 flavors in the last 3 years, we continue to push the envelope with many more to come. The process for making our Shrub flavors takes two weeks.

Since July 2017, M’tucci’s Restaurants has been bottling our four core flavors:  Strawberry Basil, Blueberry Raspberry, Pineapple Rosemary, and Blackberry. They are for sale at all of our locations and are used in our carefully crafted cocktails. Two popular Shrubs are: Smoked Peach Shrub (Knob Creek Bourbon, Smoked Peach Shrub, Fresh Lemon Juice and Club Soda) and the Strawberry Basil Shrub (Effen Cucumber Vodka, Strawberry Basil Shrub, Fresh Lime Juice and Club Soda).

Sheehan Wine Pairing Dinner at M’tucci’s Moderno

Thursday, April 13 @ 6:30

Details coming soon on Facebook, Instagram and in this space.

head mixologist Michael Trujillo Chills glasses and amaro with liquid nitrogen at the M’tucci’s twenty-five amaro pairing dinner on 3/9. What surprises are planned for the next pairing dinner?

Weekend Specials

M’tucci’s Italian

Ravioli - Beef and Ricotta - Rosemary Cream Sauce, Sun Dried Tomatoes, Napa Cabbage, Anchovy, Feta, Parsley Oil, Microgreens $27

Boneless Ribeye: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $49

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

Braise - Red Wine Red Sauce Bison Short Rib - Creamy Gorgonzola Polenta, Sautéed Haricot Verts, Mint $31

Weekend Cocktail -

Mint Mojito - Bacardi Superior Rum, Mint Leaves, Sparkling Water, Lime Juice, Simple Syrup


M’tucci’s Moderno

24 oz. T-bone - Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $39

Pan-Seared Mahi-Mahi - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $27

Shrimp Diavolo Spaghetti - Pink shrimp, Marinara, Celery, Green Chile, Capers, Caramelized Onions, Pepper Flakes $21

Weekend Cocktail

Spice of Life - Dulce Vida Pineapple Jalapeño Tequila, O3 Triple Sec, Tequila Espolon Reposado, Angostura Bitters, Pineapple Rosemary Shrub, Lemon Juice, Lime Juice, Honey Simple

M’tucci’s Twenty-Five

14 oz. Ribeye - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $49

Pan-Seared Grouper - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $38

Salmon and Crab Cannelloni - Stuffed Pasta with Herb Ricotta Cheese, Salmon Confit, Crab Meat, Lobster Cream Sauce, Mozzarella Cheese, Basil, Shaved Parmesan $27

Weekend Cocktail

Orange Creamsicle - Captain Morgan Spiced Rum, Amaro Nonino, Passion Fruit Alchemist Syrup, Peach Alchemist Syrup, Half & Half, Lemon Juice, Simple Syrup


M’tucci’s Bar Roma

14 oz. Brown Sugar Crusted Ribeye - Carnival Cauliflower Risotto with Red onions, Kale, Crispy Shallots $45

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

Weekend Cocktail

Ryes of the Almonds - George Dickel Rye Whiskey, Liquid Alchemist Almond Orgeat, House Grenadine, Lemon Juice

Live Music for March

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

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

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

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!

M'tucci's Amaro Pairing Dinner

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To most of us who love Italian cuisine, an Italian meal is not complete without wine and maybe an espresso to finish. An Italian might suggest that you’ve omitted an important part of the meal - an Amaro. A few years ago, my knowledge of these wonderful bitter-sweet beverages didn’t go beyond Campari (which I drank with club soda and lemon) and Jagermeister (which I hate).

I have discovered that there is one thing universally loved by management, the chefs and the bartenders at M’tucci’s - and that is amari (plural of amaro, which means bitter in Italian). Because of their influences and a few recent trips to Italy, my spirits cabinet usually has 2-3 different amari.

Amanda Romero, the General Manager at M’tucci’s Bar Roma, says they are much more than just an aid to digestion.

“I love that each amaro has different flavors and layers, mixing between bitter, herbal & nutty. Although I have my favorite brands, I will always order an Amaro that I've never tried to see what flavor combinations it has to offer. All Amaro are different which means you can order one to match your mood! There are sweeter amaro, extra bitter amaro, earthy amaro, the list is endless. My favorite amaro has remained Cynar,” she said.

Spend some time at our bars, or at any bar that cares about the craft of cocktails, and you’ll notice the increasing number of amari on the shelf.

A centuries-old beverage, amari began as healing tonics or elixirs used for medicinal purposes. While there are an astounding number of styles and makers of amaro throughout Europe, nearly all of them begin with a neutral spirit or wine that is macerated with bitter barks, seeds, spices, flowers, vegetables, herbs and citrus peels, then balanced with sugar. Some of the bitter agents include gentian root, angelica root, wormwood and cinchona bark. You might find anise, cardoon, clove, rhubarb, cardamom, licorice and juniper among the herbal profiles. Some amari are barrel-aged for complexity. The recipes are all closely guarded secrets.

The flavor profiles of amari are definitely local. Amari made in the North rely more on the herbs and flowers available in the mountains, while Southern amari might use more citrus peels.

Humans are born with an aversion to bitter flavors and many of us (Americans) have more interest in the flavors: sweet, sour and salty - even umami. So, a little palate education is necessary to appreciate bitter flavors, and we are acquiring that appreciation by drinking IPAs, cocktails with tonic water, and even coffee and tea. Italians embrace bitter foods early in their lives (greens, chocolate, espresso) and consequently have a long history with bitter flavors and especially with amari.

To an Italian a liqueur is an amari if it is consumed after dinner, which would leave Aperol, Campari and many vermouths off of the list. Is a vermouth an amaro? Technically it’s not, but you would have to consider them bitter cousins, vermouth is usually the lower alcohol cousin. Vermouths fall into the category of aperitvo (before dinner), not digestivo.

M’tucci’s Zero Proof Cocktails

Do you want a tasty cocktail without the alcohol? Then we have some specials for you at all locations beginning next Wednesday.

SPICE OF LIFE MARTINI

Ritual Tequila Alternative, Lyres Triple Sec, Liquid Alchemist Tamarindo Syrup, Fresh Lime Juice, Simple Syrup, Tajin Salt Rim

ELDER & WISER

Seedlip Grove 42, Liquid Alchemist Passion Fruit Syrup, Fresh Mint, Muddled Lemon, Simple Syrup, Elderflower Fever-Tree Tonic

AFICIONADA

House Smoked Ritual Tequila Alternative, Seedlip Garden, Lyres Triple Sec, Fee Brothers Grapefruit Bitters, Agave Syrup, Fresh Lime Juice, Orange Zest, Half Salt Rim

aficianada, Spice of life and Elder & Wiser

Weekend Specials

M’tucci’s Italian

Ravioli - Pesto Ricotta Fill - Lobster, Shrimp, Roasted Cherry Tomatoes, Turnip Greens, Vodka Sauce, Pesto Bread Crumbs $27

Hand Cut 14 oz Ribeye - Hand Cut Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $49

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

Braise - 14 oz Beef Short Rib - Blueberry Shrub Braise - Gnocchi, Wild Mushroom, Caramelized Onions, Beef Brodo $31

Weekend Cocktail -

Crème Brûlée Martini - Absolut Citron, Frangelico, Half & Half, Vanilla Syrup, Chocolate Bitters


M’tucci’s Moderno

14 oz NY Strip - Salt Water Potatoes, Grilled Asparagus, Salsa Verde $36

Pan-Seared Ruby Trout - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $24

Pasta Prestata - Chardonnay Cream Sauce - Pink Patagonia Shrimp, Baby Scallops, Whole Clams, Diced Salmon, Sundried Tomatoes, Cream Sauce, Linguine Pasta $24

Weekend Cocktail

Estremamente Rosa - Pink Whitney Vodka, Sandia Watermelon Cider, Apple Blossom Bitters, Grapefruit Juice, Pineapple Juice, Simple Syrup

M’tucci’s Twenty-Five

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

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

Special Seafood Gnocchi - Homemade Pan Seared Gnocchi - Patagonia Pink Shrimp, Chopped Wild Clams, Roasted Sweet Corn, Green Bell Peppers, Wine Cream Sauce $24

Cicchetti Special

Duck Pâté - Agave Braised Apples, Pickles, Red Onions, Arugula, Herb Crostini, Smoked Shrub Jam

Weekend Cocktail

Basil Smash - Aviation Gin, Passion Fruit Syrup, Muddled Basil, Citrus


M’tucci’s Bar Roma

Garlic Sausage & White Clam Pizza - Linguica, Pink Patagonia Shrimp, Marinated Peppers, Calabrian Chili, Aged Mozzarella, ‘NDuja Butter, Fresh Herbs $16

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

Weekend Cocktail

La Mariposa - Red River Gin, Montenegro, Creme De Cassis, Lemon Juice, Simple Syrup

Live Music for March

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

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 

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 

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!

New Menus at M'tucci's

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We create Weekend Specials for several reasons: to offer our regular guests something not usually on the menu, to give our chefs the opportunity to create new dishes with fresh seasonal products and to discover which items are the most popular and will become a regular item on our menus.

Recently, Company Chef/Partner Shawn Cronin, M’tucci’s Italian GM/Partner Chris O’Sickey and Chef/Partner Cory Gray put their heads together and added ten new or reimagined dishes to the lunch and dinner menu at M’tucci’s Italian.

“We are using a few ingredients that some people are not familiar with, like fennel and butternut squash, and used them in a couple of ways,” said Cory. “By pickling or sautéing a vegetable, it changes the flavors and makes it shine. Neither of these ingredients are just one-dimensional.”

“We’ve always been a traditional from-scratch kitchen and we are using ingredients that are very common in Italy, but may not be familiar to New Mexico, like Calabrian Chiles. Most of our guests probably like chiles, but have never had a Calabrian Chile,” he said.

The new items adhere to the M’tucci’s philosophy, which is deeply rooted in Italian cooking traditions: find the best ingredients and prepare them simply. Technique and recipes are designed to make each ingredient shine.

“All of these dishes are very simple and let the high quality of the ingredients speak for themselves. That’s the beautiful thing about Italian food, the preparation is not complicated. We like to take an ingredient and show the many ways it can be prepared. Like a carrot - you can make it bitter, make it sweet or make it savory.”

The Octopus for the Pulpo Flatbread is imported from Spain. Cory said that even though the octopus is difficult to prepare consistently, Chef Damien from M’tucci’s Bar Roma discovered a 12-15 hour technique for tenderizing the octopus and the results are amazing. Sorry, we aren’t sharing our secret, but you can come and taste the results!

Amaro Pairing Dinner at M’tucci’s Twenty-Five

New Cocktails and New Dishes

New Menus at M’tucci’s Moderno

The main menu has new appetizers, such as: Roasted Apple Hummus and Saffron & White Wine Mussels. New entrees include Sackett Farms Pork Loin Milanese and Linguine di Mare.

Weekend Specials

M’tucci’s Italian

Ravioli - Roasted Agave Fennel & Ricotta - Diced Salmon, Cockle Clams, Asparagus, Capers, Tomatoes, Lemon Cream Sauce, Pecorino & Parsley $27

24 oz. Hand-Cut T-Bone: 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 - Gorgonzola Creamy Polenta, Sauteéd Garlic Spinach $29

Weekend Cocktail -

The Razzmanian Devil - Absolute Razz, Blue Razz Syrup, Lemon Juice, Orange Juice


M’tucci’s Moderno

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

Pan-Seared Rockfish - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $24

Pan-Seared Atlantic Salmon - Garlic Mashed Potatoes, Sautéed Broccolini, Madeira Herb Pan Sauce $25

Weekend Cocktail

Easy Breezy - Absolut Vanilla, Absolute Citron, Lemon Juice, Liquid Alchemist Passion Fruit, Simple Syrup, Orange Bitters

M’tucci’s Twenty-Five

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

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

Frutti di Mare - Shrimp, Mussels, Clams, Scallops, Spicy Crushed Tomatoes, Basil on House Made Linguine $26

Cicchetti Special

Duck Pâté - Agave Braised Apples, Pickles, Red Onions, Arugula, Herb Crostini, Smoked Shrub Jam

Weekend Cocktail

Cherry Bomb - Absolut Citron, Bombay Bramble, Lemon Juice, Simple Syrup, Cherry Bitters and Maraschino Cherries


M’tucci’s Bar Roma

Cold-Smoked Za’atar-Spiced -Bison NY Strip - Crispy Salt Water Potatoes, Pan-Seared Haricot Vert, Red Onion & Marinated Sweet Red Peppers with Balsamic Glazed Cherries $39

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

Weekend Cocktail

Notavardier - Woodford Private Reserve, Carpano Antica, Aperol

Live Music for February & March

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

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

2/24 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

2/24 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!

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!