M'tucci's Partners With UNM Athletics

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Over the past several years, the founders and controlling partners of M’tucci’s Restaurants have made great strides embarking on the effort to be the Education Restaurant Company of New Mexico. Our initiative to send chefs to the culinary classes at Rio Rancho high school, and partnering with the APS Transitions program are examples of our efforts to improve education for our employees and their families. Now that we’ve completed one year of our sponsorship of UNM Athletics, we’d like to tell you how we’re putting a little bit of fun on the field, and on the court, and in our restaurants.

Soon after opening M’tucci’s Bar Roma in Historic Nob Hill, our company embraced an opportunity to bring us closer to the largest University in the state, encouraging our people to cheer for the Cherry & Silver. We launched the UNM men’s and women’s 2022 basketball season with “Shake Your Tucci” contests on the floor of The Pit during halftime, wherein the crowd judged the dance-off skills of two random fans, joined by the school mascots, Lobo Louie and Lobo Lucy. We capped the season with a competition between general managers Robin Dibble and Amanda Cronin.

Crowd members compete for a M’tucci’s prize during a “Shake Your Tucci” contest at The Pit.

Over the summer we produced fun, college-friendly cooking shows with UNM athletes, entitled “M’tucci’s Munchies”. In each segment, Chef Damien Lucero helmed the griddles of our cicchetti bar, showing student athletes fun and creative ways to take everyday cuisine, like grilled cheese sandwiches and quickly prepared pastas, to outstandingly tasty new levels. Find these videos on YouTube here, here and here, and feel free to up your own kitchen game.

student athletes cook up elevated college cuisine with chef damien Lucero on “m’tucci’s munchies”

This fall we continue the partnership on the gridiron of University Stadium with a series of baguette tosses during halftime. Our first toss happens at tomorrow’s game versus NMSU, and the second will be during a contest with UNLV on November 4. We’ll also host the tailgate festivities that day.

We anticipate more cooking classes and activities to come. Look for our logos on screens throughout the stadiums and streets lining UNM facilities, and don’t be surprised if you spot coaches and players savoring dishes in our restaurants. The University of New Mexico is an institution that many of our guests and staff have attended, and we’re proud to take this relationship to a whole new level in 2023. Go support collegiate athletics, and as always, Go Lobos!

M’tucci’s Moderno Sponsors The Enchantment Games

The Albuquerque Sign Language Academy Honey Badgers!  Sign up today for one of the competitive backyard game tournaments (Bocce Ball, Corn hole, or Spike Ball) before they fill up!  Be sure to check out and take a turn at our skateboarding and trike exhibitions. Support the only ASL school in the country that mixes hearing and hearing-impaired students in the same class. Buy the Honey Badger Cocktail at M’tucci’s Moderno and help the Honey Badgers!

Weekend Specials

M’tucci’s Italian

Ravioli - Roasted Red Pepper Ricotta - Shrimp, Puttanesca Sauce, Pecorino, Basil $27

12 oz. Bone-In Hand Cut Veal Chop - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $36

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

Braise - Sackett Farms Pork Shank - Tomatillo Salsa Verde Braise, Salt Water Potato Hash, Arugula, Caramelized Onions $29

Weekend Cocktail

Buffett in Paradise - Vara Rum, Giffard Passion Fruit Liqueur, Orange Juice, Kiwi Blueberry, Lime Juice


M’tucci’s Moderno

14 oz. Ribeye - Crispy Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $37

Pan-Seared Arctic Char - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $29

Sackett Farms Pork Piccata - Spaghetti, Arugula, Diced Tomatoes, Capers, Feta Cheese, Lemon Butter Sauce $24

Weekend Cocktail

Tropical Thunder - Bacardi Tropical, Malibu Caribbean Rum with Coconut Liqueur, Muddled Mint, Pineapple Juice, Passion Fruit Syrup, Lime Juice

M’tucci’s Twenty-Five

Grilled Salmon with Shrimp Risotto - Grilled Garlic and Herb-Marinated Salmon, Lobster Risotto, Seared Shrimp, Mushrooms, Asparagus, Roasted Red Bell Peppers $28

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

24 oz. T-Bone - Garlic Mashed Potatoes, Charred Broccolini, Creamy Horseradish Remoulade $42

Weekend Cocktail

Somos Margaritas - Hornitos Tequila, Passion Fruit Syrup, Agave Syrup, Fresh Muddled Blackberry, Lime Juice

M’tucci’s Bar Roma

9 oz. Lamb Chops - Roasted Tri-Colored Carrots, Roasted Parsnips, Sautéed Kale, Parsley and Mint Marinated Artichokes, Caramelized Onions $36

Pan-Seared Branzino - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce $36

Weekend Cocktail

Farewell Summer - Siegburg Apfel Apple Schnapps Liqueur, Hornitos Reposado Tequila, Hiram Walker Orange Curacao, Hypatia Rubi Amaro, Black Tea, Soda Water, Lemon Juice

Live Music for September

M’tucci’s Bar Roma - 6:30pm Wednesday

9/20 Lani Nash 

9/27 Cali Shaw

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday

9/15 Eryn Bent

9/21 RJ Perez 

9/22 Lani Nash

9/28 Justin Nuñez 

9/29 Matt Jones

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday

9/15 Melissa Rios 

9/21 Gilbert Uribe

9/22 RJ Perez 

9/28 Shane Wallin

9/29 Cali Shaw

Thanks for reading. See you next Friday. Ciao!

New M'tucci's Managers

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During the past few months, a few familiar faces have been promoted and a few new faces have joined us. Regular guests are used to seeing their smiling faces, now you can learn a bit more about some of important team leaders at M’tucci’s.

Josh Chavez - Facilities/Development Manager at M’tucci’s Bar Roma

“Born and raised in Albuquerque NM, I attended St. Pius X and eventually the University of New Mexico.   Started in the restaurant business at the age of 19 working for Buffalo Wild Wings, working there for 6 years starting as a server, cook, hourly manager, salary manager, a NRO (New Restaurant Opener).  After that, I became a bartender at Bonefish Grill in Coronado Mall is where my knowledge of fine dining and craft cocktails began.  When Bonefish closed I was picked up by Montevista Firestation in Nob Hill where I worked there for 7 years.  Started as a bartender there until Covid hit ,which eventually shut down Montevista.  During the shutdown I received the opportunity to work at PAAKO Ridge Golf Club and was in charge of the Bar program.  This consisted of creating and designing a menu to match our James Beard Award Winning chef, and the high quality of food he was creating.  I was in charge of the bar program until Montevista Firestation reopened after the shutdown and I returned as General Manager.  Learning how to run a college bar in an historic landmark was very key to my success there.  After a great run over at the Firestation, I started my journey with M’tucci’s training at the i-25 location then ending up at Bar Roma where I have the job title Facilities/Development Manager.”

Olivia Jordy - Service Manager at M’tucci’s Twenty-Five

Originally from Taos, Olivia (Liv) has been in the restaurant business for eight years. “There aren’t many roles in the front of house that I haven’t filled. First a host, a busser, then a server, a bartender, and ultimately a manager. The restaurant industry has been such an important part of my life, and as a manager, I get to support my staff in those roles everyday. I come to M’tuccis from Pittsburgh, Pennsylvania, where I spent almost 5 years with one restaurant group, moving up, growing up, and learning endlessly about the inner workings and beauty of the connections and opportunities found in restaurants. As restauranteur Danny Meyer writes in Setting the Table, ‘But hospitality, which most distinguishes our restaurants—and ultimately any business—is the sum of all the thoughtful, caring, gracious things our staff does to make you feel we are on your side when you are dining with us.’ With ambitions to keep learning, continuing my journey as a sommelier, and ultimately opening my own restaurant, M’tuccis is where I find myself cultivating the community and knowledge to grow.”

Justin Stamnos - Bar Manager at M’tucci’s Italian

I started at M’tucci’s almost 8 years ago as a barback with no previous restaurant experience. I was a barback for 1.5 years before I started bartending. I started off with some college after high school while also working in the retail business. I grew up with a family that ran their own business and I believe that’s where I got my love for this type of career. Justin is responsible for creating some of the Weekend Cocktails and working with the chefs on the Wednesday night Prix Fixe and the monthly Pairing Dinners.

Lazaro Guzman Lafont - Service Manager at M’tucci’s Moderno

“I was born in Havana Cuba, I came to the states in 1997 and grew up in Albuquerque, where I've been in the restaurant industry for 18 years and have helped multiple restaurants flourish, like the original Cocina Azul on 12th and Mountain. I have an Associates in Business Management from CNM. While I was managing at Hotel Andaluz inside the fine dining restaurant Mas Tapas, I received the 3rd Place Customer Service Award held for all Hilton properties worldwide. I like to give back to the community and am in the process of starting a non-profit Hope Helping Hunger, "Tri-H". I have three wonderful step-daughters that make me want to be better every single day!

M’tucci’s Bar Roma Mezcal Pairing Dinner

$75 per person, tax & gratuity not included. Reservations required.

M’tucci’s Online Store is Now Open!

M’tucci’s Moderno Sponsors The Enchantment Games

The Albuquerque Sign Language Academy Honey Badgers!  Sign up today for one of the competitive backyard game tournaments (Bocce Ball, Corn hole, or Spike Ball) before they fill up!  Be sure to check out and take a turn at our skateboarding and trike exhibitions. Support the only ASL school in the country that mixes hearing and hearing-impaired students in the same class. Buy the Honey Badger Cocktail at M’tucci’s Moderno and help the Honey Badgers!

Weekend Specials

M’tucci’s Italian

Ravioli - Green Chile Ricotta - Green Chile Bratwurst, Sun-Dried Tomatoes, Caramelized Onions, Taleggio Cream Sauce, Pecorino Fried Okra $27

12 oz. Bone-In Hand Cut Veal Chop - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $36

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

Braise - Pomegranate Red Wine 17/20 oz. Lamb Shank, Black Truffle Mashed Potatoes, Sautéed Garlic Spinach, Pomegranate Arils, Mint $31

Weekend Cocktail

The Summer Sunset - Tito’s Vodka, St. Germain, Limoncello, Goslings Ginger Beer, Muddled Blackberry, Lemon Juice


M’tucci’s Moderno

6 oz. Black Angus Filet - Crispy Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $41

Pan-Seared Yellowtail - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $29

Lobster Ravioli - Patagonia Shrimp, Asparagus, Grape Tomatoes, Lobster Sauce $29

Weekend Cocktail

Honey Badger - Jameson Irish Whisky, St. Germain, Fresh Lemon Juice, Honey Simple Syrup, Muddled Cucumber

M’tucci’s Twenty-Five

Tuscan Sausage and White Bean Risotto - Creamy Risotto, Smoked Garlic Sausage, Our Signature Tuscan White Bean Soup, Spinach, Broccolini $23

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

8 oz. Picanha- Garlic Mashed Potatoes, Charred Broccolini, Creamy Horseradish Remoulade $33

Weekend Cocktail

Mint-To-Be - Nickel Gin, St. Germain, M’tucci’s Sparkling Wine, Muddled Mint, Lemon Juice

M’tucci’s Bar Roma

Pan-Seared Achiote-Marinated Salmon - Roasted Purple Potatoes Sautéed with Herb Oil, Grilled Asparagus, Arugula and Spinach Tossed with a Pineapple Shrub Vinaigrette $25

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

Weekend Cocktail

Roxy Rum Rum - Prichard's Crystal Rum, Goslings Black Rum, Almond Orgeat Syrup, Pomegranate Juice, Lemon Juice, Simple Syrup

Live Music for August & September

M’tucci’s Bar Roma - 6:30pm Wednesday

9/13 Shane Wallin 

9/20 Lani Nash 

9/27 Cali Shaw

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday 

9/8 Javier Ortega 

9/14 Shane Wallin 

9/15 Eryn Bent

9/21 RJ Perez 

9/22 Lani Nash

9/28 Justin Nuñez 

9/29 Matt Jones

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday

9/8 Chessa Peake

9/14 Matt Jones 

9/15 Melissa Rios 

9/21 Gilbert Uribe

9/22 RJ Perez 

9/28 Shane Wallin

9/29 Cali Shaw

Thanks for reading. See you next Friday. Ciao!

Mezcal and M'tucci's

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You may have seen that the next monthly Pairing Dinner features Mezcal at M’tucci’s Bar Roma on September 14. Mezcal has certainly evolved in the last few years and, if you haven’t been paying attention, it has become one of the hottest spirits on the market.

Like tequila, mezcal is a spirit made from distilling the heart or piña of the agave plant. Unlike the best tequila, which uses only blue agave, mezcal is not limited to one variety. The most commonly planted and used is espadín (which means “small sword”). It is the most common agave grown in Oaxaca, which produces nearly 90% of Mexico’s mezcal.

Traditionally, mezcal was made by small producers called palenqueros. Now, large distillers have entered the market, some arguing that it has improved the product and others claiming it has made it tougher for small, artisanal producers to compete or to even survive. When my wife and I lived in Mexico, we made our first trip to Oaxaca in 2012. We rented a room from a retired Canadian lawyer, who is a major aficionado of mezcal. He has since published a book and several magazine articles about the spirit.

Alvin Starkman’s company, Mezcal Educational Tours, is the choice for visiting small distilleries when you go to Oaxaca. His tours were booked when we were there, but he sent us to two small places, where they made their mezcal by roasting the piñas in underground pits, then crushing them with a stone wheel that was mule-driven. They sold their products in plastic milk jugs.

At first I didn’t fall in love with mezcal, but learned that a small squeeze of citrus opens up the esters and actually softens it a bit. If you have never had an Oaxacan Old Fashioned, you are missing a special cocktail.

M’tucci’s Company Chef, Shawn Cronin, M’tucci’s Bar Roma’s Executive Chef, Damien Lucero and General Manager, Amanda Cronin sampled mezcals and created the menu to pair with each unique spirit. You’ll notice below the food is a M’tucci’s blend of Mexican and Italian.

“When we were trying to figure out what the theme was for the final pairing dinner at Bar Roma for this year, our service manager Audrey came up and said, ‘My friend sells really traditional mezcals, you guys should try them’. Never one to back down from tasting agave, we set it up,” Shawn said.

”As soon as we started trying these, we realized that we had no idea what mezcal was. I was always under the ignorant assumption that mezcal was a smoky form of tequila. Nothing was further from the truth. Finding out that a lot of the big names that I had tried were over-smoked and aggressive for no reason. We started tasting these and experienced so much more nuance, so many different flavors. Instantly we said let's go outside the box and south of the border for this menu.”

"Knowing that the majority of the mezcals we chose for this dinner came from Puebla and were influenced by Oaxaca, those were the flavors we wanted to try and show off albeit with a few twists. Tinga is a favorite of mine but usually calls for chicken. We thought the smoky chipotle and sweet onions would pair beautifully with lamb. Mole Poblano has an amazing depth and the more we thought about it, the more the duck seemed obvious.  All and all, once the chef team finished with this menu we knew we had to try and call in sick so we could sit down and enjoy this dinner.”

“A lot of people don’t like mezcal, because they say it’s too smokey. That isn’t the case with the five mezcals we are featuring,” Shawn said.

While most mezcal is produced in Oaxaca, our selection of five top shelf mezcals features Bosscal Damiana from Durango, Zinacantán and Montelobos from Puebla, and Ojo de Tigre, which is a blend of Oaxaca espadín and Puebla tobalá. The tobalá agave is a slow-growing, low-yield mezcal. The smaller agave piñas take 10-15 years to mature.

Zincantán Papalometl only produced 80 litres of their Pechuga in 2022 and a bottle will set you back at least $140. Traditionally made for special celebrations, Pechuga is a peculiar style of mezcal. A flavored, re-distilled version of the spirit, its name comes from the practice of including a chicken or turkey breast in the still during a second distillation. (Pechuga means breast in Spanish.)

As vapor passes through the meat, which is hung above the boiling mezcal, it infuses the spirit with full-bodied, earthy flavors. A range of other flavor-giving ingredients are also traditionally added to the boiling spirit, including fruits, vegetables, and spices.

M’tucci’s Online Store is Now Open!

New Menu Items at M’tucci’s Twenty-Five

M’tucci’s Moderno Sponsors The Enchantment Games

The Albuquerque Sign Language Academy Honey Badgers!  Sign up today for one of the competitive backyard game tournaments (Bocce Ball, Corn hole, or Spike Ball) before they fill up!  Be sure to check out and take a turn at our skateboarding and trike exhibitions. Support the only ASL school in the country that mixes hearing and hearing-impaired students in the same class. Buy the Honey Badger Cocktail at M’tucci’s Moderno and help the Honey Badgers!

Weekend Specials

M’tucci’s Italian

Ravioli - Calabrian Chile/Ricotta - Beef Tips, Red Onion, Spinach, Taleggio Cream Sauce, Pecorino, Micro Greens

14 oz. NY Strip - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $37

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

Braised New Mexico Bison Ragù - House Made Pappardelle, San Marzano Tomatoes, Peorino, Parsley $29

Weekend Cocktail

Jolly Gin Giant - Aviation Gin, Gifford Passionfruit, Aperol, Coconut Alchemist, Egg White, Fresh Lime Juice, Peychaud Bitters


M’tucci’s Moderno

6oz Black Angus Filet - Crispy Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $41

Pan-Seared Barramundi - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $39

Chicken Scallopini - Artichokes, Capers, Mushrooms, Spaghettini with Lemon Butter Sauce $21

Weekend Cocktail

Honey Badger - Jameson Irish Whisky, St. Germain, Fresh Lemon Juice, Honey Simple Syrup, Muddled Cucumber

M’tucci’s Twenty-Five

Sackett Farms Herb Marinated Pork Tenderloin - Warm Beet and Pecan Salad, Citrus Dress Arugula $23

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

14 oz. Boneless Ribeye - Garlic Mashed Potatoes, Charred Broccolini, Smoked Blackberry Bone Marrow Compound Butter $42

Weekend Cocktail

Impassionable - M’tucci’s El Tesoro Reposado, Campari, Passionfruit Alchemist, Agave Syrup, Fresh Lime Juice

M’tucci’s Bar Roma

Sackett Farms Double Cut Pork Chop - Purple Potato Fingers Sautéed with Herb Oil, Grilled Asparagus, Mushroom Gravy $34

Pan-Seared Grouper - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce $31

Weekend Cocktail

The Flamingo - House Infused Hibiscus Gin, House Made Lemonade

Live Music for August & September

M’tucci’s Bar Roma - 6:30pm Wednesday

9/6 Rj Perez 

9/13 Shane Wallin 

9/20 Lani Nash 

9/27 Cali Shaw

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday 

9/1 Cali Shaw

9/7 Gilbert Uribe

9/8 Javier Ortega 

9/14 Shane Wallin 

9/15 Eryn Bent

9/21 RJ Perez 

9/22 Lani Nash

9/28 Justin Nuñez 

9/29 Matt Jones

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday

9/1  Javier Ortega 

9/7 Eryn Bent 

9/8 Chessa Peak

9/14 Matt Jones 

9/15 Melissa Rios 

9/21 Gilbert Uribe

9/22 RJ Perez 

9/28 Shane Wallin

9/29 Cali Shaw

Thanks for reading. See you next Friday. Ciao!

Best Italian Cook Book!

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Would you believe me if I told you that the best book on Italian cuisine and cooking was first published in 1954? Our regular readers might recall that I have said Marcella Hazan held that distinction. Her books are quite good, but I now think the best book on Italian cooking was written by Elizabeth David, an English author of cookbooks on France, Italy and the Mediterranean.

Born to upper-class parents in 1913 in Sussex England, David had a privileged and storied life, attending school in Paris at the age of 16. It was here, while living with a Parisian family, that she discovered food that was different from the typical English meat and potatoes. Subsequent years found her rebelling against the social rituals expected of upper-class young women and she moved to London to take up acting. In the theater company she met Charles Cowan, an older married man and began a torrid affair, of which her widowed mother strongly disapproved.

David’s biographer Lisa Chaney wrote: “Cowan was the ultimate outsider. He was working class, left wing, Jewish, an actor, a pickpocket, a vagabond, who lived in caves in Hastings for a time. Her mother called him a 'pacifist worm'. He was a sexual presence, and slept with anything that moved.”

To remove her from Cowan’s influence, David’s mother sent her on trips to Malta and then Egypt with family and friends in 1936, where she was exposed to different cuisines and cooking. After more travels to France and Corsica, she returned to England and reunited with Cowan. They purchased a small boat, sailed across the English Channel, through French canals and ended up in Antibes when the outbreak of WWII halted their progress. Gaining permission to leave, they sailed toward Sicily and were arrested by Italian authorities, where they were suspected of being spies. After 19 days in prison, their boat, books and money were confiscated and they were released and fled to Yugoslavia. As the war raged, they made their way to Greece, finally arriving in Egypt, where David (who spoke French and German) worked for the British government. All the while, she learned to cook.

She married a military officer, Tony David, in Egypt and they were soon posted to New Delhi. Health reasons forced her to leave India and return to England in 1946 where post-war rationing was a dreary fact of daily life.

"There was flour and water soup seasoned solely with pepper; bread and gristle rissoles, dehydrated onions and carrots; corned beef toad-in-the-hole. I need not go on," she wrote.

Eventually, she penned a few food-related articles for English magazines which were well received, paving the way for her first book, “A Book of Mediterranean Food”, which was published to glowing reviews in 1950. The next book, “French Country Cooking” was similarly successful. Her publisher thought her next book should be about Italian cooking, so she spent a year in Italy traveling the entire country, cooking and eating with Italian families.

When the book was published in 1954, many of the Italian ingredients necessary for the recipes were hard to obtain in England, since food rationing only ended in the summer of that year. Reading the book today, while trying to imagine the state of English (or even American) cooking in the 50s, one soon realizes that the book is revelatory. Each section has explanations of history, techniques, and how the foods differ from region to region. For decades, most Americans and British referred to “Italian food” as a monolithic cuisine (some still do), but in “Italian Food” she writes: “The term ‘Italian’ used in relation to food would in fact mean very little most Italians. To them there is Florentine cooking, Venetian cooking, there are the dishes of Genoa, Piedmont, Romagna, of Rome, Naples, and the Abruzzi, of Sardinia and Sicily; of Lombardy, Umbria, and the Adriatic Coast.”

She writes with authority, clarity and literary style, which makes her book a joy to read today. What’s more, it’s totally relevant for current Italian food aficionados. The book is loaded with recipes which cover the breadth of regional Italian cooking, however the inexperienced cook might find her recipes vague and confusing, since the recipes are written in a narrative style. She writes:

“Suppose I tell you to put two tablespoons of olive oil into a pan before starting off say a vegetable stew or pot-roast. Then what kind of pan are you using? How wide is it? How thick is it? With what kind of fuel are you cooking? What, in fact, you need is enough oil to cover the bottom surface of your pan; enough for your onions to be evenly spread out in it, neither swimming in oil . . . nor burning because there is not enough.”

In the 60s her popularity rose, writing food and travel stories for the top British newspapers and magaziens. Sales of her books skyrocketed when they were reprinted in paperback by Penguin Books, selling more than a million copies. She was considered the authority on cooking in England, which allowed her to open Elizabeth David Ltd in 1964, which sold high end kitchen equipment.

After many years of accolades and after receiving the highest British and French awards, and after suffering for six years of failing health, she died in 1992. The obituary in the Times of London said:

“Elizabeth David was the doyenne of English cookery writers. She influenced the generations who came after her, whether they, too, were intending to be culinary experts or merely taking a well-thumbed Elizabeth David Penguin from the kitchen shelf for the next day's dinner party. "Elizabeth David says ..." was the regular way of resolving how much spice—and which spices—should be added to a stew and how much garlic should be put in a dressing. At its best, her prose was as precise as her instructions, unlike that of some of her predecessors who sometimes wrapped up advice on what to do in the kitchen with impenetrable sentences. She was a pleasure to read, a stylist of true distinction. Perhaps only in Britain would she have been classified as a "food writer", too often rather a damning phrase. Elizabeth David combined a scholar's feeling for history with the traveller-aesthete's gift of conveying a sense of place.”

One of her comments sums up why I have named her book the Best Italian Cook Book, and why I think she will be of interest to our guests.

“Good cooking is honest, sincere and simple, and by this I do not mean to imply that you will find in this, or indeed any other book, the secret of turning out first-class food in a few minutes with no trouble. Good food is always a trouble and its preparation should be regarded as a labour of love, and this book is intended for those who actually and positively enjoy the labour involved in entertaining their friends and providing their families with first-class food.”

That pretty much sums up the culture and daily mantra at M’tucci’s. Buy this book!

New Brunch Menu and Bloody Mary Bar at M’tucci’s Twenty-Five

Saturday & Sunday 11:00 - 3:00

M’tucci’s and the Balloon Fiesta

M’tucci’s is a proud, local partner of the Balloon Museum Foundation.

BALLOON SKYLINES, VIP DINING AND PHILANTHROPY AT THE BALLOON MUSEUM, DURING BALLOON FIESTA® OCTOBER 7 - 15, 2023

The Observation Deck provides a unique VIP dining experience while also supporting the programming of the Balloon Museum. Museum Dining Events offer an indoor/outdoor area above the crowds, with delicious food and spectacular balcony views of morning balloon launches, evening balloon glows. The Observation Deck is a complete package which includes admission to Balloon Fiesta, admission to Balloon Museum, VIP parking pass, and golf cart rides to Balloon Fiesta Park. All catered by M’tucci’s.

Weekend Specials

M’tucci’s Italian

Ravioli - Smoked Cherry/Ricotta Filling, Guanciale, Shallots, Sun-Dried Tomatoes, Artichokes, Arugula, Brown Butter Sage Sauce, Pecorino $27

14 oz. NY Strip - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $37

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

Braise - Sackett Farms Pork Cheeks Braised in Red Wine & Porcini, Creamy Gorgonzola Polenta, Haricot Vert $29

Weekend Cocktail

Weller Rabbit - Weller Bourbon, St. Germain, Fresh Lemon Juice, Simple Syrup, Muddled Strawberry


M’tucci’s Moderno

8 oz. Picaña - Crispy Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $33

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

Sackett Farms Pork Picatta - Tomatoes, Capers, Arugula, Feta Cheese, Lemon Butter Sauce, Spaghettini $23

Weekend Cocktail

Lychee-tini - One Vodka, Creme de Cassis, House Made Lychee Mix, Plum Bitters

M’tucci’s Twenty-Five

Milk Braised Lamb Ragù - Slow Cooked Lamb Shoulder, Pappardelle Pasta, Fresh Herbs, Lemon, Pecorino $21

Pan-Seared Rockfish - Garlic Whipped Potatoes, Braised Greens, Artichoke Hearts, Lemon Caper Butter Sauce $29

14 oz. Boneless Ribeye - Garlic Mashed Potatoes, Charred Broccolini, Smoked Blackberry Bone Marrow Compound Butter $42

Weekend Cocktail

Sunset in Havana - Prichards Rum, Giffard Banana Liqueur, Fresh Lime Juice, Agave Syrup, Myers Rum Float

M’tucci’s Bar Roma

Shrimp Diavolo - Macerated Tomatoes with Calabrian Chiles, Mediterranean Herbs & Fresh Cilantro $23

Pan-Seared Opah - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce $35

Weekend Cocktail

Rose Bowl - M’tucci’s El Tesoro Reposado, Peach Bourbon Fresh Lemon Juice, Bergamot, Plum Bitters

Live Music for August & September

M’tucci’s Bar Roma - 6:30pm Wednesday

8/30: Chessa Peake

9/6 Rj Perez 

9/13 Shane Wallin 

9/20 Lani Nash 

9/27 Cali Shaw

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday 

8/25 Lani Nash

8/31 Eryn Bent

9/1 Cali Shaw

9/7 Gilbert Uribe

9/8 Javier Ortega 

9/14 Shane Wallin 

9/15 Eryn Bent

9/21 RJ Perez 

9/22 Lani Nash

9/28 Justin Nuñez 

9/29 Matt Jones

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday

8/25: Chessa Peake

8/31 Matt Jones

9/1  Javier Ortega 

9/7 Eryn Bent 

9/8 Chessa Peak

9/14 Matt Jones 

9/15 Melissa Rios 

9/21 Gilbert Uribe

9/22 RJ Perez 

9/28 Shane Wallin

9/29 Cali Shaw

Thanks for reading. See you next Friday. Ciao!

Italian Risotto

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Who doesn’t love rice? It’s easy to cook and goes with so many different foods in a wide variety of cuisines. However, Italians prepare rice differently than in other cuisines.

Rice grown in the north of Italy is a medium grain rice, with the most common varieties being arborio, carnaroli and vialone nano. Carnaroli has a longer grain than arborio, takes longer to cook and holds it shape better. It is considered superior for risotto, which is why we use carnaroli at M’tucci’s.

In most countries, rice is boiled or steamed, but to make risotto the rice is braised in fat, then hot broth is slowly added and stirred constantly, a process that can take an hour. The initial step is usually to glaze chopped onion in butter and/or oil, then the rice is added for the critical step of tostatura, which pan roasts the rice to seal in the starch. After that, risotto can be made with a variety of ingredients, such as seafood, vegetables, or porcini. Cooking rice in this manner allows the rice to absorb the flavors and gives it a texture not possible with boiled rice.

Risotto is more popular in Northern Italy than in the South, although Sicilians use risotto to make the fried rice balls called arancini. Arancini means “little oranges” and the dish dates back to the 13th century when Muslims introduced oranges and saffron to Sicily. Sicilians made the rice balls by adding cheese or meat and frying them until a crispy crust develops. These were likely the first street food in Sicily. Sample the arancini at M’tucci’s Bar Roma, where they are made with Carnaroli Risotto, Pepe Nero Burrata and Pecorino Cream Sauce.

The late, legendary English food writer, Elizabeth David, wrote extensively about risotto in her seminal 1954 book, “Italian Food”. She goes into great detail describing how to make Risotto alla Milanese. Like most risotto, it is finished with butter and parmesan, but has the unique addition of saffron. This risotto is commonly served with osso bucco, while most risotto are served as a first course, not as a side dish. She includes descriptions for twelve more different ways to prepare risotto.

M’tucci’s for Lunch Meetings, Events and all Special Occasions

Dog Adoption with Watermelon Ranch at M’tucci’s Bar Roma

Sunday, August 20 - 12;30 - 3:30

Puppies and small breed dogs are available for adoption!

Weekend Specials

M’tucci’s Italian

Ravioli - Garlic Ricotta Filling, M’tucci’s Bacon, Shishito Peppers, Heirloom Cherry Tomatoes, Red Onions, Pesto Cream Sauce, Pecorino, Basil $27

14 oz. NY Strip - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $37

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

Braise - NM Bison Short Ribs, Sous vide Blackberry Shrub, Black Truffle Gnocchi, Mushrooms, Caramelized Onions, Arugula $37

Weekend Cocktail

Fuegorita - Mi Campo Tequila, Fresh Lime Juice, Simple Syrup, Muddled Cucumber & Jalapeño


M’tucci’s Moderno

8 oz. Picaña - Crispy Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $33

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

Half Smoked Roasted Chicken - Garclic Mashed Potatoes, Sautéed Broccolini, Cranberry Gastrique $23

Weekend Cocktail

Punch It! - Maestro Dobel Resposado Tequila, Fresh Lemon & Orange Juice, Vanilla Syrup, Pink Guava Puree, Apple Blossom Bitters

M’tucci’s Twenty-Five

Frutti di Mare - Scallops, Shrimp, Clams, Mussels, Marinara, Basil, Lemon Zest $27

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

24 oz. Porterhouse - Garlic Mashed Potatoes, Charred Broccolini, Smoked Blackberry Bone Marrow Compound Butter $42

Weekend Cocktail

Date Night 101 - Wild Turkey 101 Bourbon, Giffard Cacao, Agave Syrup, Fresh Lemon Juice, Muddled Strawberry, Aztec Chocolate Bitters

M’tucci’s Bar Roma

Gnocchi all’ Amatriciana - Hand Made Pillowy Gnocchi, Pancetta and Guanciale Ragù, Bianco tomatoes, Cacio de Roma and Olive Oil Garnish $24

Pan-Seared Bronzino - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce $36

Weekend Cocktail

Pisco Sunset - Caravado Pisco, Fresh Lime Juice, Simple Syrup, Goslings Rum Float

Live Music for August

M’tucci’s Bar Roma - 6:30pm Wednesday

8/23 Shane Wallin 

8/30: Chessa Peake

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday 

8/18 Melissa Rios

8/24: Chessa Peake

8/25 Lani Nash

8/31 Eryn Bent

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday 

8/18 Hilda Kirschner

8/24 Gilbert Uribe

8/25: Chessa Peake

8/31 Matt Jones

Thanks for reading. See you next Friday. Ciao!

Roman Pasta

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At M’tucci’s Bar Roma there is a section on the menu called Roman Classics. These dishes were inspired by our visit to the Eternal City a few years ago, before we opened on Historic Route 66. Executive Chef Damien Lucero took some of the classic dishes of Rome and put the M’tucci’s spin on them.

Three of the iconic pastas of Rome have their differences, but the use of Pecorino Romano sheep’s milk cheese is the common denominator. Carbonara, Cacio e Pepe and Amatriciana are the holy trinity of Roman pasta dishes on restaurant menus. Quite often, U.S. versions take liberties with the recipes, using bacon instead of guanciale (cured pork cheeks) or even Parmesan!! That will not happen in Rome.

Carbonara is traditionally made with Spaghetti, crispy pork (guanciale) and a blend of lightly cooked egg and cheese. M’tucci’s Twenty-Five makes an amazing version with Capicola (Applewood Smoked Pork Shoulder) and Prosciutto. Italians consider it to be one of the most popular pasta dishes in Italy, after Tagliatelle Bolognese.

Chef Damien takes Carbonara one step further and makes Linguine alla Gricia, which uses braised Pork Belly and an egg yolk to create a supremely rich dish with layers of flavor.

Cacio e Pepe is a deceptively simple dish, with only three ingredients: pasta (with some pasta water), cheese (Pecorino), and fresh cracked black pepper. However, it’s probably the one dish that most confounds home cooks who can end up with rubbery, chunks of cheese instead of a silky sauce that clings to the pasta (me included). All three of our restaurants serve this dish with our eggplant parmesan, except M’tucci’s Moderno puts a little twist on it and calls it Cacio e Pesto.

While Amatriciana is the only red pasta of the three, it is popular throughout Italy. It originated in the town of Amatrice, which is northwest of Rome in the mountains. An ancient city with Roman ruins, it was devastated by an earthquake in 2016, which killed nearly 300 people and destroying 75% of the buildings in town.

While many Italian sauces are harmonious, this is one sauce that has contrasts with the saltiness and richness of the pork, the sweetness of the tomatoes, and the zing of the red pepper flakes. The Italians are very passionate and rigid when it comes to the ingredients in this dish. A little wine is OK, Onions are OK, too, but never garlic. A few years ago, a celebrated Italian chef suggested on a television program that you could add garlic to Amatriciana. The country’s largest newspaper La Repubblica published an article the next day denouncing the chef.

In rome, (top to bottom): Carbonara, Gricia & Amatriciana

Weekend Specials

M’tucci’s Italian

Ravioli - Parsnip Ricotta Filling, Mushrooms, Chicken, Speck Roasted Poblano Smoked Gouda Cream Sauce, Pecorino, Pickled Red Onions $27

24 oz. Porterhouse - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $43

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

Braise - Herb Braised Sackett Farms Pork Shank, Mirepoix Lentil Soup, Spinach $29

Weekend Cocktail

Pink Oasis - Tito’s Vodka, St. Germain Elderflower Liqueur, Kiwi Blueberry Simple Syrup, Lime Juice


M’tucci’s Moderno

14 oz Hand Cut NY Strip - Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $37

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

Sackett Farms Pork Tenderloin - Garlic Mashed Potatoes, Sautéed Broccolini, Dijon Lemon Butter Sauce $23

Weekend Cocktail

Violet Flower - St. Germain Elderflower Liqueur, Beefeater Gin, Muddled Blackberries, Lemon Juice, Simple Syrup

M’tucci’s Twenty-Five

Shrimp Risotto - Shrimp, Roasted Fennel, Mushrooms, Red Pepper Fennel Cream Sauce $24

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

24 oz. T-Bone - Garlic Mashed Potatoes, Charred Broccolini, Smoked Blackberry Bone Marrow Compound Butter $42

Weekend Cocktail

Buffalo Thunder - Buffalo Trace Bourbon, Ginger Syrup, Pineapple Juice, Lemon Juice

M’tucci’s Bar Roma

6 oz. Beef Tenderloin - Polenta & Summer Squash Croquettes, Sautéed Sugar Snap Peas, Red Onions, Mushrooms, Colonnata Butter Béarnaise Sauce $31

Pan-Seared Icelandic Cod - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce $25

Weekend Cocktail

Peachy Tean - Old Forester Infused With Peach Tea, Contratto Infused With Mint Tea, Simple Syrup

Live Music for August

M’tucci’s Bar Roma - 6:30pm Wednesday

8/16 Justin Nuñez 

8/23 Shane Wallin 

8/30: Chessa Peake

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday 

8/11 RJ Perez 

8/17 Matt Jones

8/18 Melissa Rios

8/24: Chessa Peake

8/25 Lani Nash

8/31 Eryn Bent

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday 

8/11 Johnny Lloyd

8/17 Shane Wallin 

8/18 Hilda Kirschner

8/24 Gilbert Uribe

8/25: Chessa Peake

8/31 Matt Jones

Thanks for reading. See you next Friday. Ciao!

M'tucci's is Up for the Challenge

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M’tucci’s Bar Roma is joining area restaurants to showcase the flavors of meatless dishes in the Albuquerque Vegan Challenge. Last year Executive Chef Damien Lucero created an incredible Smoked Golden Beet Risotto. He rises to the challenge again this year with Oltre il Pomodoro: Smoked Tomato Ragù, Marinated Gigante Beans, Wine-Braised Escarole, Beyond Meat, Durum Wheat Pasta, Smoked Parsley Oil & Fresh Basil.

“When we entered the Vegan Challenge in 2022, Chef Damien took what I considered to be a very rustic Italian traditional side dish, risotto, and elevated it to a delightful vegan main course, the Risotto Oro - Smoked Golden Beet Risotto, Charred Fennel, Braised Greens, Served with a Vanilla Thyme Oil and Beet Chips. It was an entirely tummy-stuffing dish, so rich I could barely clean my plate, and it was hard to believe there wasn't cheese mixed into those grains of rice. Throughout the month, we saw new guests and old friends coming in specifically to get a taste of it, and we knew we were delighting a segment of diners that hadn't necessarily considered M'tucci's as a culinary go-to. It was a win across the board, and the dish landed an award for Best Presentation,” said Howie Kaibel, M’tucci’s Minister of Culture.

“This year, when we breached the subject of a new entree, I saw Damien's eyes light up, alongside a wide grin. "I'm thinking I want to do a ragu," he mused. "I mean, it's the ultimate Italian meaty dish, right? But I'm going to do it meatless. And people aren't going to believe it." That's precisely what the Chef has ultimately created, here, with the Oltre il Pomodoro, and I'm excited to watch the eyes of our Nob Hill guests light up after their first bite,” Howie added.

“Creating this vegan dish and also the vegetarian options we have at Bar Roma, has been extremely instrumental in developing deeper flavors for the entire menu. It’s been a blast rethinking and retooling the concept of our fundamental, deep connection to food. 

Fire - Smoke - Spice - Salt - Vinegar - Umami 

These can all be used to transform Vegetables, Fungi, Fruits, Nuts and Legumes into something truly magical. 

Anyone can grab a seat at the table and I wanna make sure they have something wonderful to eat when they do”, said Chef Damien.

Oltre il Pomodoro will be available during the month of August. After you have enjoyed it, please vote for us at the Challenge website. Click here to vote.

Better Hurry

Only a few Seats Left for the Steel Bender Pairing Dinner

Brunch every Weekend at M’tucci’s Bar Roma

11:00 - 3:00 Special Brunch Menu and Bloody Mary Bar - Cornhole on the Patio

DJ on the patio Sunday 12:30 - 2:30

Weekend Specials

M’tucci’s Italian

Ravioli - Lemon/Thyme Ricotta Filling, Pancetta, Caramelized Onions, Artichokes, Sun-Dried Tomatoes, Spinach, Brown Butter Sauce, Pecorino $27

12 oz. Bone-In Hand-Cut Veal Chop - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $36

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

Braise - Wagyu Beef Cheeks, Red Wine Porcini Braise, Creamy Polenta, Haricot Vert $29

Weekend Cocktail

Kentucky Pineapple - Old Forester 86, Pineapple Juice, Pineapple Rosemary Shrub, Honey Simple Syrup, Angostura Bitters


M’tucci’s Moderno

14 oz Hand Cut NY Strip - Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $37

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

Seafood Pasta - Shrimp, Baby Scallops, Clams, Salmon, Sun-Dried Tomatoes, Chardonnay Cream Sauce, House Made Linguine $27

Weekend Cocktail

Crystal Pisco Punch - Bacardi Mago Chile Rum, Pisco, Clarified Lime Juice, Simple Syrup

M’tucci’s Twenty-Five

Herb Marinated Sackett Farms Pork Tenderloin - Mushroom Marsala Sauce, Pancetta-Wrapped Aspargus, Roasted Sweet Potato Mash, $26

Pan-Seared White Sea Bass - Garlic Whipped Potatoes, Braised Greens, Artichoke Hearts, Lemon Beurre Blanc Sauce $33

14 oz. Boneless Ribeye - Garlic Mashed Potatoes, Charred Broccolini, Smoked Blackberry Bone Marrow Compound Butter $42

Weekend Cocktail

Purple Coin - Espolon Blanco Tequila, Cointreau, Muddled Blackberries, Orgeat Almond

M’tucci’s Bar Roma

Oltre il Pomodoro (Vegan) - Smoked Tomato Ragù, Marinated Gigante Beans, Wine-Braised Escarole, Beyond Meat, Durum Wheat Pasta, Smoked Parsley Oil & Fresh Basil $16

Pan-Seared Rock Fish - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce $24

Weekend Cocktail

The Jackrabbit - Jack Daniels, Giffard Banane du Bresil, Fresh Lemon Juice, Strawberries & St. Germain, Angostura Bitters

Dessert 

Chocolate Nonino Sorbetto - 7.00 

Live Music for August

M’tucci’s Bar Roma - 6:30pm Wednesday

8/9 Gilbert Uribe 

8/16 Justin Nuñez 

8/23 Shane Wallin 

8/30: Chessa Peake

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday 

8/4 Hilda Kirschner

8/10 Lani Nash 

8/11 RJ Perez 

8/17 Matt Jones

8/18 Melissa Rios

8/24: Chessa Peake

8/25 Lani Nash

8/31 Eryn Bent

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday 

8/4 Javier Ortega 

8/10 Eryn Bent

8/11 Johnny Lloyd

8/17 Shane Wallin 

8/18 Hilda Kirschner

8/24 Gilbert Uribe

8/25: Chessa Peake

8/31 Matt Jones

Thanks for reading. See you next Friday. Ciao!

What a Week!

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As our 10th Anniversary Month comes to an end. We are basking in the glow of your overwhelming support. It was great to visit with those who have become regular guests during the past ten years and to meet relatively new guests.

The celebrations were, in many ways, no different than a typical day at M’tucci’s: lots of laughs, great conversation, creative food and drinks. Here are a few photos from last week and a video from the Thursday night Wine Pairing Dinner at M’tucci’s Twenty-Five. The video should inspire you to make reservations for the next Pairing Dinner with our great friends at Steel Bender Brewyard, which will be at M’tucci’s Moderno on August 10th. Cheers to 10, let’s do it again!

Our Founders, Katie Gardner and jeff Spiegel

Blood Mary Board and New Brunch Menu at M’tucci’s Bar Roma

Weekend Specials

M’tucci’s Italian

Ravioli - Chipotle Ricotta Filling, Shrimp, Tomatoes, Caramelized Onions, Roasted Scapes, Creamy Tomato Velouté, Micro Greens, Lemon Zest $27

6 oz. Filet - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $33

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

Braise - Sackett Farms BBQ Pork Belly: Spinach and Fennel Slaw, Black Truffle Mashed Potatoes $29

Weekend Cocktail

M’tucci’s Sangria


M’tucci’s Moderno

24 oz Hand Cut T-Bone - Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $42

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

Chicken Portobello - Roasted Garlic Glaze, Sun-Dried Tomatoes, Garlic Spinach and House Made Spaghettini $25

Weekend Cocktail

Bourbon Estate - M’tucci’s Barrel Bourbon, Aperol, Fresh Lemon Juice, Pineapple Juice, Honey Simple Syrup, Angostura Bitters

M’tucci’s Twenty-Five

Balsamic Glazed Chicken - Crispy Saltwater Potatoes, Asparagus, Red Bell Pepper, Shallots, Topped with Shaved Black Truffle and Balsamic Reduction $26

Pan-Seared Yellowtail - Garlic Whipped Potatoes, Braised Greens, Artichoke Hearts, Lemon Beurre Blanc Sauce $34

6 oz. Beef Tenderloin - Garlic Mashed Potatoes, Charred Broccolini, Smoked Blackberry Bone Marrow Compound Butter $33

Weekend Cocktail

Sweet as Pie - Vanilla Vodka, Frangelica, Banana Liqueur, Liquid Alchemist Coconut

M’tucci’s Bar Roma

Double-Bone Elk Chop - Sautéed Mushrooms, Zucchini & Yellow Squash Risotto, Kale Slaw, Chimichurri Rojo $36

Pan-Seared Mahi Mahi - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce $33

Weekend Cocktail

Summer Apple - Effen Green Apple Vodka, Fresh Lemon Juice, Simple Syrup

Live Music for August

M’tucci’s Bar Roma - 6:30pm Wednesday

8/2 Lani Nash 

8/9 Gilbert Uribe 

8/16 Justin Nuñez 

8/23 Shane Wallin 

8/30: TBD

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday

8/3 Shane Wallin 

8/4 Hilda Kirschner

8/10 Lani Nash 

8/11 RJ Perez 

8/17 Matt Jones

8/18 Melissa Rios

8/24: TBD

8/25 Lani Nash

8/31 Eryn Bent

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday 

8/3 RJ Perez 

8/4 Javier Ortega 

8/10 Eryn Bent

8/11 Johnny Lloyd

8/17 Shane Wallin 

8/18 Hilda Kirschner

8/24 Gilbert Uribe

8/25: TBD

8/31 Matt Jones

Thanks for reading. See you next Friday. Ciao!

Cheers to 10!

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Events for our 10th Anniversary began on Wednesday when the M’tucci’s family took over the Fiesta pavilion at Isotopes Park to watch NM United take on Sunderland AFC from England.

Last night was the 6-Course Pairing Dinner at M’tucci’s Twenty-Five. I’m so proud to be part of this creative, talented and fun-loving group of people. Highlights of the evening included a few heartfelt words from founders Jeff Spiegel, Katie Gardner and John Haas. However, the main highlights were the stellar wines paired with some amazing food, notably the Alta Mora Rosso from Sicily, the 2013 Grand Cru St. Emilion, the soft-shell crab and the Foie Torchon (which took Chef Cory seven days to make). Enjoy a few photos from the first two days of our 10th Anniversary Week. The remaining events are today at M’tucci’s Moderno, Saturday at M’tucci’s Italian and Sunday at M’tucci’s Bar Roma.

Weekend Specials

M’tucci’s Italian

Ravioli - Green Chile & Ricotta Filling, Mushrooms, Pancetta, Rosemary Cream Sauce, Parsley $28

14 oz. NY Strip - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $37

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

Braise - Cioppino: Seafood Tomato Broth, Scallops, Shrimp, Mussels, Salmon, M’tucci’s Sourdough Bread $28

Weekend Cocktail

Smoked Cherry Shrub - Knob Creek Bourbon, Fresh Lemon Juice, Simple Syrup, Local Smoked Cherry Shrub


M’tucci’s Moderno

24 oz Hand Cut Porterhouse - Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $43

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

Shrimp Diavolo - Marinara Sauce with Caramelized Onion, Capers, Green Chile and House Made Spaghettini $25

Weekend Cocktail

Princess Peach - M’tucci’s Barrel Bourbon, Fresh Lemon Juice, Simple Syrup, Muddled Mint & Peaches

M’tucci’s Twenty-Five

Lamb Loin - Crispy Saltwater Potatoes, Artichoke Hearts, Sautéed Spinach, Red Wine Beurre Blanc $34

Pan-Seared White Sea Bass - Garlic Whipped Potatoes, Braised Greens, Artichoke Hearts, Lemon Beurre Blanc Sauce $35

14 oz. Ribeye - Garlic Mashed Potatoes, Charred Broccolini, Smoked Blackberry Bone Marrow Compound Butter $43

Weekend Cocktail

Summer Delight - Buffalo Trace Bourbon, Fresh Lime Juice, Simple Syrup, Egg White, Muddled Strawberry & Mint, Rhubarb Bitters

M’tucci’s Bar Roma

Chicken Saltimbocca - Lightly Breaded Chicken Breast with Sage & Prosciutto, Salt Water Potatoes, Roasted Red Bell Peppers, Broccoli & Calabrian Chiles with a Lemon Butter Caper Sauce $23

Pan-Seared Robalo - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce $35

Weekend Cocktail

Bloody Mary Board - Tito’s Vodka, M’tucci’s Bloody Mary Mix + Four Charcuterie Skewers

Live Music for June & July

M’tucci’s Bar Roma - Wed 6:30-8:30 

7/26 Shane Wallin

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

7/21 Alex Long 

7/27 Chessa Peak

7/28 Cali Shaw

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

7/21 Matt Jones

7/27 RJ Perez 

7/28 Lani Nash

Thanks for reading. See you next Friday. Ciao!

M'tucci's 10th Anniversary Week

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It’s here and we are so excited to share all of the special events that we have planned for next week. Our first event is Wednesday night, but it’s only for our employees (that’s how we roll!). The rest of the week is for you.

Below are event posters for each location, a video with our four GMs talking about their events and a 10-year slide show retrospective. Following that is a video of Jeff, John and Austin, who appeared on KRQE’s New Mexico Living talking about our last ten years. Last, but not least, are photos of the M’tucci’s Family, who are a large part of our success and our future. Hope to see you all next week.

Watch Jeff Spiegel, John Haas and Austin Leard on New Mexico Living.

Click Here

One-Year Anniversary Party at Teddy Roe’s

Friday, July 21


Enjoy an evening of music, magic, burlesque and cocktails.

Weekend Specials

M’tucci’s Italian

Ravioli - Mushroom & Ricotta Filling, Linguica, Asparagus, Porcini Mushrooms, Spicy Tomato Cream Sauce, Pecorino, Parsley $27

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

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

Braise - Pomegranate Red Wine Braised Lamb Shank, Horseradish Mashed Potatoes, Sautéed Garlic Spinach, Mint $31

Weekend Cocktail

Peaches & Cream - Old Forester 86, Fresh Lemon Juice, Peach Simple Syrup, Cream


M’tucci’s Moderno

24 oz Hand Cut Porterhouse - Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $43

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

Calabrian Sackett Farms Pork Ribs - Grilled Polenta, Cabbage Apple Slaw $21

Weekend Cocktail

Birds of Paradise - Dragon Berry Bacardi Rum, Campari. Simple Syrup, Pineapple Juice, Coconut Puree, 151 Rum Float

M’tucci’s Twenty-Five

Frutti di Mare - Scallops, Shrimp, Clams, Mussels, Spicy Marinara Sauce, Basil. Olive Oil $27

Pan-Seared Yellowtail - Garlic Whipped Potatoes, Braised Greens, Artichoke Hearts, Lemon Beurre Blanc Sauce $33

8 0z. Picanha Steak - Garlic Mashed Potatoes, Charred Broccolini, Smoked Blackberry Bone Marrow Compound Butter $33

Weekend Cocktail

25’s Paradise - Coconut Rum, Fresh Lime Juice, Simple Syrup, Cream, Muddled Mint, Graham Cracker Rim

M’tucci’s Bar Roma

Braised Sackett Farms Pork Shank - Grilled Asparagus, Creamy Mushroom and Peppadew Risotto $27

Pan-Seared Yellowtail - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce $33

Weekend Cocktail

Wild Tiki - Wild Turkey, Fresh Lemon Juice, Pineapple Juice, Orgeat Syrup, Angostura Bitters

Live Music for June & July

M’tucci’s Bar Roma - Wed 6:30-8:30 

7/19 Lani Nash

7/26 Shane Wallin

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

7/14 Delaney Davis (feature)

7/20 Matt Jones

7/21 Alex Long 

7/27 Chessa Peak

7/28 Cali Shaw

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

7/14 RJ Perez 

7/20 Jacob Chavez

7/21 Matt Jones

7/27 RJ Perez 

7/28 Lani Nash

Thanks for reading. See you next Friday. Ciao!

M'tucci's Night with NM United

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As we prepare to celebrate our 10th Anniversary during the third week of this month, we are starting the party a little early with our sponsorship of the New Mexico United game with Detroit FC Saturday night, July 8.

We have donated a large block of tickets to local military families, in addition to members of our M’tucci’s family (those who can manage to take Saturday night off!). Look for us in Section 103, visit our table set up in the concourse behind what is normally 1st Base, and watch for M’tucci’s team going through the stadium handing out M’tucci’s swag and gift cards.

We have been sponsors of our soccer team for several years now, providing lunches to the players and the staff several times a week during training camp and during the season. It’s been a great partnership.

“From the beginning, it was obvious to us just how much synergy there was between M’tucci’s and New Mexico United in our goals as companies. M’tucci’s believes so strongly that restaurants are community gathering places that bring people together to celebrate. There is no arguing that NM United hasn’t done that in spades since their first day. I feel we both really value finding ways that a business can serve and give back to a community. As people and as a company, we have immense love and respect for NMU and it’s always an honor and pleasure to collaborate. This match sponsorship was an excellent opportunity to share our appreciation for that as well as an early kick-off celebration for our upcoming 10th Anniversary as a company!”, said Company President John Haas.

“Another big aspect for me in developing our relationship with NM United was my friendship with Ron Patel. I knew him before we started M’tucci’s and had worked with him in some of his previous business ventures. He’s an incredible person, who has a brilliant business mind, and is someone who I wholly trust. All of his fine characteristics are found in everyone we’ve met throughout the New Mexico United organization,” he said.

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

Watch the video below to see what you missed last month at Vara Dinner at M’tucci’s Italian

Another fun evening pairing wine, cocktails and great food at M’tucci’s Italian.

Special Music Events Next Week with Riudoso’s Delaney Davis

Company President John Haas: “To me, one of the most exciting things about being a business owner is being able to bring back things you enjoyed from your travels to your business and community. I walked by Noisy Water Winery and heard Delaney & Valorie playing on the back patio, so I stopped in for a glass of wine and ended up staying for the last 60-90 minutes of their set.

I thought she had an amazing sound and a fantastic vibe for our restaurants and I wanted to share it. We spoke for a few minutes and she said she would be interested in playing in the ABQ area again. Luckily, a few months later, Austin was able to make all the bookings work!”

They will perform next Wednesday at M’tucci’s Bar Roma, Thursday at M’tucci’s Twenty-Five and Friday at M’tucci’s Moderno. Don’t miss this terrific duo. Check out her music on her website by Clicking Here.

Delaney and valorie

m’tucci’s new barbera and bianco are available in all locations!

Weekend Specials

M’tucci’s Italian

Ravioli - Spinach & Ricotta Filling, M’tucci’s Bacon, Caramelized Onions, Sun-Dried Tomatoes, Artichokes, Tallegio Cream Sauce, Pecorino, Parsley $27

24 oz. T-Bone - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $42

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

Braise - Sackett Farms Pork Shank - Porcini Braise, Truffle Polenta, Haricot Vert, $29

Weekend Cocktail

Floating into Summer - Prosecco, House Made Limoncello, Strawberry Gelato


M’tucci’s Moderno

8 oz Hand Cut Picaña - Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $33

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

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

Weekend Cocktail

Paolo Maldini - Espolon Reposado, Aperol, Fever-Tree Grapefruit Soda

M’tucci’s Twenty-Five

Smoked Portobello Risotto - Grilled Smoked Portobello Mushroom, Sautéed Mushrooms, Caramelized Onions, Red Bell Pepper, Spinach, Grilled Asparagus, Porcini Cream Sauce $18

Pan-Seared Grouper - Garlic Whipped Potatoes, Braised Greens, Artichoke Hearts, Lemon Beurre Blanc Sauce $36

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

Weekend Cocktail

Barbie’s Dream Drink - Vanilla Vodka, Amaretto, Fresh Lime Juice Cranberry Juice, Watermelon Juice, Muddled Strawberry

M’tucci’s Bar Roma

Black Truffle Brisket Risotto - Braised Wagyu Brisket, Button Mushrooms, Black Truffle Mushroom Risotto, Arugula, Citrus Fennel Salad $27

Pan-Seared White Sea Bass - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce $35

Weekend Cocktail

Daiquirinha - Novo Fogo Cachaça, Monin Blackberry Syrup, Fresh Lime Juice, Fever-Tree Elderflower Tonic

Live Music for June & July

M’tucci’s Bar Roma - Wed 6:30-8:30 

7/12 Delaney Davis (feature)

7/19 Lani Nash

7/26 Shane Wallin

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

7/7 Javier Ortega 

7/13 Eryn Bent 

7/14 Delaney Davis (feature)

7/20 Matt Jones

7/21 Alex Long 

7/27 Chessa Peak

7/28 Cali Shaw

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

7/7 Justin Nuñez 

7/13 Delaney Davis ( feature )

7/14 RJ Perez 

7/20 Jacob Chavez

7/21 Matt Jones

7/27 RJ Perez 

7/28 Lani Nash

Don’t miss the schedule of all of our Anniversary events in next week’s La Gazzetta. Thanks for reading. See you next Friday. Ciao!

M'tucci's - Where it all Started

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As we approach Independence Day we would like to wish you a happy and safe holiday and to remind you that we are closed on the 4th.

In July we will celebrate our 10-year Anniversary. More to come on the events in the next couple of issues of La Gazzetta. In case you missed the story of how it came together, here it is for your enjoyment:

After nearly seven years as a health care consultant in Manhattan, Jeff Spiegel had an epiphany.

“Riding in a cab in mid-town Manhattan I saw a guy walking down Madison Avenue, hunched over, with an overcoat and a briefcase in hand . . . and I took a start and thought holy s**t, that’s me. It’s not what I had in mind. I turned around and went home and called my brother (his business partner) and said I’m done.”

That epiphany in 1982 put Jeff and Katie Gardner, his wife and partner, on the path that would eventually lead to Albuquerque and to M’tucci’s. A friend suggested they start a restaurant in NYC, because “we like to cook”, (usually a terrible reason for getting into the restaurant business). So, Jeff said sure, sounds like a good idea.

They planned for a year, walking the streets of Manhattan to understand the restaurant business, visiting good locations and commercial properties, then meeting the CEO of a public company that owned restaurants. They talked about doing a project together. While the deal didn’t happen, the CEO became an amazing mentor, guiding them to their initial restaurant space, providing the tools to get started, and even lent a bookkeeper to them.

In 1983 they opened Margaritas on the Upper East Side, serving the city’s first Mexican food in New York City that wasn’t “garbage” (Jeff’s description). They held a cooking competition for prospective chefs and hired Christine Keff (who went on to win a James Beard award for her Seattle restaurant, Flying Fish) who had never cooked Mexican food. Jeff and Katie both agreed that her food was fabulous.

Katie said they didn’t advertise, but they had the great idea of giving away margaritas for the first three nights and, of course, they were packed. Jeff said every restaurant they have ever opened since has always been packed. More restaurants followed, because as Katie says, “Jeff likes to start things. He likes the whole process of planning.”

After 23 years of operating 11 restaurants in Manhattan, they decided it was time for a change, so they sold their restaurants and moved back to Albuquerque, Jeff’s hometown, and worked on different projects until 2013. They said that they didn’t go out to restaurants that much, but when they did, the service was uniformly cold and impersonal. Jeff was working as a consultant for local economic development and realized that he could create 60 jobs just by opening a restaurant. That’s economic development!

“We knew exactly what we wanted to do,” Jeff said. As with all of their previous places in NYC, at M’tucci’s Italian they surrounded themselves with good people. “We’ve always had good people.”

Dave Herndon, writer, magazine editor and a former bartender at Margaritas said, “The real secret sauce has always been that they create a hospitable, loose, fun atmosphere where people can be themselves and feel at home. The vibe starts with Jeff and Katie’s fun loving personalities, which informs their staffing—they have highly tuned people instincts. They pick the right people, and the wrong ones get weeded out really fast. Customers are treated as friends and become regulars. Everybody wins.”

“When Katie and I decided  to reprise our restaurant experience in NM after 23 years in the restaurant business in NYC, I knew I wanted a chef partner,” Jeff said. “So I placed an ad in Craigslist.”

“As has always been our practice, I invited the top three candidates to join me at our home to cook. At the end of those three days, and after countless hours of conversations with John Haas, I pulled the trigger, hired him, and told him that he’d be a partner when the time was right to do the documents. It was the best partner decision I ever made. John cares about others, is a forgiving perfectionist and an excellent leader.”

“When I told Jeff ‘if I wouldn’t have been a chef, I would have been an accountant’, I think he thought, ‘I’ve found my chef’”, John said.

M’tucci’s company president john haas with executive pastry chef brianna dennis

In the time leading up to finding a location, they had discussions about the character of M’tucci’s. Would it be fine dining with white tablecloths? From day one, they decided that was not the kind of restaurant they would open.

“I think people want value and interesting ingredients. Our whole thing was big flavor, being non-pretentious, very approachable and to let the food speak for itself. We wanted the type of place where people could eat a couple of times of week, instead of only for special occasions.”

After ten years and with four M’tucci’s locations operating, what motivates John to continue to work long hours?

“I feel like I’ve been given a gift. Jeff gave me a chance and invested in me, and there is not a day that I don’t try to repay that gift. Part of (repaying that gift) is creating opportunities for other people, to give them the chance to grow and to prove how good they can be,” he replied.

. . . . to be continued.

Readers of La Gazzetta are getting an early look at our 10th Anniversary Pairing Dinner and a chance to book their table. Space is limited.

M’tucci’s 2021 Barbera is Here!

Tasting Notes:  This wine has lifted aromas of sweet spice, raspberry and plum. The palate shows deeper flavors of black cherry compote and ripe red raspberry, with sweet spice coming through on the finish.  It is medium in body, bright and lively on the palate.  The spice component and penetrating fruit make it an ideal pairing for any dish on the menu with a lot of flavor.  M’tucci’s 2021 Barbera can stand up to red pasta sauce, red meat, and pork belly, but with a brightness that makes it a bit more versatile than most big red wines.  

88% Barbera from the Columbia Valley

12% Merlot from the Bosque Farms, New Mexico

Weekend Specials

M’tucci’s Italian

Ravioli - Orange & Ricotta Filling, Pancetta, Pickled Fennel, Caramelized Onion, Sun-Dried Tomatoes, Fennel Cream Sauce, Pecorino, Micro Greens Orange Zest $27

24 oz. T-Bone - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $42

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

Braise - Sackett Farms Pork Belly - Pineapple Rosemary Braise, Creamy Risotto, Agave Braised Parsnips, Pickled Red Onions, Diced Haricot Vert, Pineapple Red Pepper Relish $29

Weekend Cocktail

The Amalfi Coast - House Cherry-Infused VARA Gin, Cherry Simple Syrup, Fresh Lemon Juice, float of M’tucci’s Sparkling Wine


M’tucci’s Moderno

8 oz Hand Cut Picaña - Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $33

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

Beef Tips & Tortellini - Cajun-Seasoned Beef Tips, Grape Tomatoes, Rosa Sauce, Cheese Tortellini and Gorgonzola $21

Weekend Cocktail

A Monkey’s Paradise - Howler Head Whiskey, Sunora Piñaa Bachanora, Orgeat Syrup, Coconut Cream, Pineapple Juice, Whipped Cream & Orange Zest

M’tucci’s Twenty-Five

Pappardelle Lamb Ragù - Milk Braised Lamb, Pecorino, House Made Pappardelle, Pecorino $21

Pan-Seared California Halibut - Garlic Whipped Potatoes, Braised Greens, Artichoke Hearts, Lemon Beurre Blanc Sauce $31

14 oz Hand Cut Ribeye - Garlic Mashed Potatoes, Charred Broccolini, Smoked Blackberry Bone Marrow Compound Butter $42

Weekend Cocktail

Berry Bramble - Bombay Sapphire Gin, Fresh Lemon Juice, Simple Syrup, Creme de Cassis

M’tucci’s Bar Roma

Pollo Picante Ravioli - Braised Chicken Thighs, Roasted Peppedew Pepper Ragù, Cremini Mushrooms, Fresh Herbs, Smoked Parsely Oil, Shaved Parmesan $27

Pan-Seared Grouper - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce $34

Weekend Cocktail

Royal Leis - Empress Gin, Pineapple Mango Syrup, Orgeat Syrup, Fresh Lemon Juice, Peychaud Bitters, Fresh Jalapeño Slice

Live Music for June & July

M’tucci’s Bar Roma - Wed 6:30-8:30 

7/5 TBD

7/12 Delaney Davis (feature)

7/19 Lani Nash

7/26 Shane Wallin

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

6/30 Alex Long

7/6 RJ Perez 

7/7 Javier Ortega 

7/13 Eryn Bent 

7/14 Delaney Davis (feature)

7/20 Matt Jones

7/21 Alex Long 

7/27 Chessa Peak

7/28 Cali Shaw

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

6/30 Chris Dracup

7/6 Matt Jones

7/7 Justin Nuñez 

7/13 Delaney Davis ( feature )

7/14 RJ Perez 

7/20 Jacob Chavez

7/21 Matt Jones

7/27 RJ Perez 

7/28 Lani Nash

Thanks for reading. See you next Friday. Ciao!

M'tucci's Shrubs

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A popular question from new guests at M’tucci’s is: “What’s a Shrub?”

We use them to make cocktails, zero-proof cocktails, jams, and reductions for sauces. Still, what are they?

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.

M’tucci’s Shrubs are the creation of Partner/Vice-President Austin Leard. “I wanted to do something that would set us apart and that nobody else was doing. I had heard of Shrubs and did some research, but found very little information about them. So I started making small batches in mason jars. When I got the recipe right, I started experimenting with them in cocktails. The Collins-style with citrus, shrub and spirit has been an amazing combination,” he said.

Like many of the house made M’tucci’s products, our shrub process uses only fresh fruit and herbs and takes two weeks of maceration and stirring before they are ready to bottle.

Fans of Shrubs will find M’tucci’s Shrubs in Albertsons Market and Total Wine in addition to some of the area’s finer wine and liquor stores like Jubilation and Susan’s Fine Wines in Santa Fe. Our four main flavors are: Strawberry Basil, Blueberry Raspberry, Pineapple Rosemary, and Blackberry. They are for sale at all our locations or you can order them on Amazon. Click here.

Watch La Gazzetta for details on a special, new flavor that will be available during our 10th Anniversary in July. Hint: it’s local and it’s smoked!

Weekend Specials

M’tucci’s Italian

Ravioli - Linguica Sausage & Ricotta Filling, Calabrian Peppers, Mushrooms, Tropea Onions, Spinach, Gorgonzola, Thyme, Cream Sauce, Pecorino, Parsley $25

14 oz. NY Strip - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $37

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

Braise - New Mexico Red Chile Pork Sparerib, Calabacitas, Roasted Corn, Onions, Colonnata Butter, Feta $27

Weekend Cocktail

Not Your Typical Tiki - Kahlúa, Giffard Banana Liqueur, Vara Rum, Cream, Vanilla Simple Syrup


M’tucci’s Moderno

14 oz Hand Cut Ribeye - Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $42

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

Sackett Farms Pork Piccata - Spaghetti, Arugula, Diced Tomatoes, Capers, Feta Cheese, Lemon Butter Sauce $23

Weekend Cocktail

Boat Shoes Punch - Beefeater London Dry Gin, St Germain Liqueur, Aperol Liqueur, Grapefruit Juice, Lemon Juice, Orange Juice, Simple Syrup

M’tucci’s Twenty-Five

Sackett Farms Pork Tenderloin - Smoked With Sage, Citrus, Braised Beets, Pickled Kale, Pineapple Shrub Vinaigrette $23

Pan-Seared Arctic Char - Garlic Whipped Potatoes, Braised Greens, Artichoke Hearts, Lemon Beurre Blanc Sauce $34

14 oz Hand Cut Ribeye - Garlic Mashed Potatoes, Charred Broccolini, Smoked Blackberry Bone Marrow Compound Butter $42

Weekend Cocktail

Squeeze The Day! - Housemade Limoncello, Prosecco, Soda Water, Lemon Juice

M’tucci’s Bar Roma

Ciambotta Alla Gnocchi - Handmade Gnocchi, Zucchini, Eggplant, Red Pepper Ragú, Mint, Almond Gremolata Garnish $18

Pan-Seared Swordfish - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce $35

Weekend Cocktail

Coco Fashion - Coconut Oil Fat Washed M’tucci’s Barrell Bourbon, M’tucci’s Barrell Bourbon, Coconut Oil, Orange Bitters, Simple Syrup

Live Music for June & July

M’tucci’s Bar Roma - Wed 6:30-8:30 

6/24 Jazz Brasiliero (Saturday Nob Hill Music Series)

6/25 Gilbert Uribe (Only Sunday in June) 

6/28 Shane Wallin

7/5 TBD

7/12 Delaney Davis (feature)

7/19 Lani Nash

7/26 Shane Wallin

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

6/23 Gilbert Uribe

6/29 Amy Faithe

6/30 Alex Long

7/6 RJ Perez 

7/7 Javier Ortega 

7/13 Eryn Bent 

7/14 Delaney Davis (feature)

7/20 Matt Jones

7/21 Alex Long 

7/27 Chessa Peak

7/28 Cali Shaw

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

6/23 Cali Shaw

6/29 Lani Nash

6/30 Chris Dracup

7/6 Matt Jones

7/7 Justin Nuñez 

7/13 Delaney Davis ( feature )

7/14 RJ Perez 

7/20 Jacob Chavez

7/21 Matt Jones

7/27 RJ Perez 

7/28 Lani Nash

Thanks for reading. See you next Friday. Ciao!

M'tucci's Father's Day

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Happy Father’s Day from all of us at M’tucci’s. Treat Dad to a special day by doing something special with him or for him. We’ll have Weekend Specials with Fathers in mind, so give him a break from the grill and come see us.

Some of us at M’tucci’s would like to share memories and stories about our Dads:

Jeff Spiegel, Founder of M’tucci’s:

My Dad, Art Spiegel, worked until he was 86. He died at 92 in 2000. He and the family came to NM in 1949.

He managed people’s money including that of wealthy folks and public entities including NM tribes and The NM Public Employee Retirement Association. He was always following in his mother’s footsteps, dedicated to improving the lives of others in NM.

Above all, though, he was fiercely loyal. His three kids could do no wrong in his eyes and he ALWAYS backed us to the hilt in everything. I’m not saying that everyone in NM liked him. He never held his tongue and everyone always knew what he thought. He thought there were good guys and bad guys. He supported the good guys and really went after the bad guys.

He started, was on the boards of, or ran at least 10 not-for-profit organizations in NM: including United Fund, Museum of Anthropology, Santa Fe Institute, Presbyterian Hospital, NM Council on Crime and Delinquency, and the Governor’s Organized Crime Commission, among others.

He could get blood from a stone when it came to raising funds for what he believed in. He annoyed people on that front too, because he was relentless.

When I told him that I was going to go into the restaurant business in New York City, his first comment was, “what are you, crazy? After that, he never said anything negative again, and supported me to the utmost and got everyone he knew to do the same.

Art Spiegel at 80

Robin Dibble, GM at M’tucci’s Moderno:

“My dad, we call him Pops. I have never called him by any other name to his face that I can remember. Pops is a pretty funny guy and I definitely get a chunk of my humor and wit from him. He always has something to say, even when he shouldn't say it...some might say that sounds  like me as well! Pops taught me many things in life. He used to say things like, "I brought you into this world and I can still take you out"... joking about murdering your kids was more "tongue and cheek"  in the 80's. He loved to embarrass me when my friends came over and walked around the house in his undies, and not the long boxer shorts kind, they were much more "form-fitting". That was a sight to be seen, and then hopefully quickly forgotten! All jokes aside he was always there to pick me up when I stumbled. We went through some pretty tough times in my younger years when my mother battled cancer and ultimately lost that fight. We were all devastated and Pops was lost. She was the rock of our family, and we didn't know what to do without her. However, Pops always rose to the occasion, and did what he had to do to get us through the dark. He showed me that everything in life is precious, and we should never take that for granted because tomorrow is never a guarantee. He taught me that it's never too late to try something new, and life will go on whether you're ready or not. He taught me that material possessions don't matter in the long run and everything we need is always right in front of us, and nothing more. I'll leave you with one of the MANY quotes he loves. "Don't sweat the petty things, and don't pet the sweaty things!" Cheers to you Pops and Happy Father's Day! - Love, Buddy R

Michael Lewis, Marketing Manager:

My Dad was always known around town as “Gadget” instead of George. After college he returned to his hometown to work with his father and uncle at Lewis Brother’s Funeral Home, which was passed on to my brother and stayed in the family for more than 100 years. I’m sure the job had a lot to do with his outlook on life, which was to live each day as if it would be your last. He once said, “I’ve buried too many young men.” He taught me to never dwell on your problems, but to solve them, or move on. The most valuable thing he did for me was to give me the freedom to fail. When I wanted to quit college after the second year and move to Florida and then a year later to Aspen, CO, his advice was “you’ll never know if it’s the right decision if you don’t try.” He took advantage of my residence there to learn to ski in Aspen at the age of 48. Except for a short time in the Navy at the end of WWII (the Japanese surrendered on his 18th birthday), he spent his entire life in his hometown of 3,000 in NE Missouri. However, he loved to travel and passed that along to me. One of the greatest trips of my life was when he took my brother, David, and me on a 3-day canoe trip into the Quetico Wilderness of Minnesota/Canada when I was 15. Thirty-three years later, he joined me for a canoe trip to the same area while I was on assignment for National Geographic. We skied in the Alps, snorkeled in Mexico, road-tripped through Spain and went on safari in Kenya. He lived a very full 91 years and remained funny, cantankerous, and in love with his daily Manhattan cocktail until the end.

Fred Gallegos, Manager @ M’tucci’s Italian:

My Dad ,Ben Gallegos, Retired from the State of New Mexico in 2000. He worked for the Prison system in Santa Fe, Los Lunas (where I grew up), and he opened the women's prison in Grant, New Mexico.

Needless to say he was a stern man and there was a lot of discipline growing up so we did not always see eye to eye until I was a father myself. He taught me a lot growing up, my love of cars and the outdoors comes from him.

He is one of those people that can fix anything and taught me if I can do it myself I should.

Thanks Dad 

Howie Kaibel, Minister of Culture:

My father, Howie Jr., passed away in 2016 from pancreatic cancer, here in Albuquerque, after spending his entire life in Minneapolis. He spent his youth as an activist for the Civil Rights movement, working to protect and expand voting rights. He would later become an Administrative Law Judge and a Public Defender, ultimately taking a pay cut to represent and defend people who didn't have the means to afford attorneys, work he considered the most important of his life. The relationships of dads and sons are often complicated, messy, and ultimately unresolved, and we had our share of these things, but I do find that when I do important work in the world, "good trouble" as John Lewis put it, I think of my dad, I feel him inside me, he did impart a legacy in his own way. I'm glad he had an opportunity to meet my kids, before he left. Here he's pictured with my youngest, Iris, in his favorite football jersey which he wore, sometimes, for weeks on end. Happy Dad's Day, Bappa.

Taña Martinez, Catering Director:

My late father Vicente, was such a goofy, funloving guy with a passion for cooking and a love for helping others. His love for his family was unmatched and his dedication to serving his community was admirable. 

This Father's Day is going to be hard, but I know that he's at peace and we will meet again, one day. Forever missing you Dad 

I'm fortunate to have my step-father Robby, who has been a huge part of my life since I was 12 years old. He's an entrepreneur of sorts and loves tinkering in his garage with his latest toys. He loves me and my sisters and our children wholeheartedly. I give thanks to him for accepting us and raising us as his own. His heart is as big as his belly. We love you so very much Papa!  

Kaylene Malczewski, Bar Manager @ M’tucci’s Twenty-Five:

Growing up my dad was my step dad, technically still is. Today he is my dad. He’s the one who’s shown up. He’s the one that’s been there. He didn’t have to, but he stepped in and became a dad to a little girl that was learning what a real father was. We haven’t always seen eye to eye, but he’s one of my favorite people on this planet. I appreciate him so much! More than he’ll ever know. 

Chris O’Sickey, GM/Partner @ M’tucci’s Italian:

I have been blessed with three great father figures in my life, Dad, Step-Dad and Father-In-Law.  Each one of these amazing men have helped me throughout the years to understand the importance of family, work, integrity and fun.  Everyday seems to be a different life lesson that approaches me and I cannot help but think of these guys and how they would deal with it and look upon me with the decision I have made.  Throughout the years, they have turned into the sounding board for goals and aspirations but also great friends that I can turn to or hang out with to remind me of the joys in life.  Each one of them has had a major influence in my life as a father myself and how I want my children to look at me as they grow up and look back on the lessons they have learned.  I cannot begin to express how great these men have been in my life and how grateful I am that they are still here for me to call or text when life gives me the message.  Thanks Dads! Happy Father's Day!

Shawn Cronin, Company Chef/Partner:

My dad will always be the person that influenced me the most. He went through war, heart disease, cancer, lost half his hand in his second table-saw accident, got vertigo for life on a botched medical procedure and had to use a walking stick for the last 20 years of his life and still kept laughing. 

He was the youngest of 3 in the projects on the east coast, raised by a single mother that worked 2 to 3 jobs to try and feed the family. He stole a car to impress a girl and after being caught decided that joining the army would be better than jail. 

He spent 20 years in the army, 2 of those years in Vietnam. He was a bit of a paradox, being an E8 Master Sergeant in the army and being a hippy that didn't trust the government. 

He had 5 kids, me being the only boy, but always took the time to teach all of us independence and basic life skills (my sister can change a tire faster than you can.) Above everything else, he always asked us to always think and ask questions. He always wanted us to challenge everything and take nothing at face value. 

He always lived life his way and made sure we did the same. One of my favorite memories was being 13 and he asked me to watch the best of George Carlin with him. There is a small chance that I picked up a few choice words from that moment.

He battled cancer twice and his 6th heart attack (yes 6) finally killed him in 2021 but his crazy laugh, his tenacious drive and his ability to make people think will always be remembered. Love you dad.

Ken following the tradition of a beer or three with Shawn before a medical procedure.

Nob Hill Music Series

M’tucci’s Bar Roma is one of the venues for the summer music series. Two upcoming shows:

Weekend Specials

M’tucci’s Italian

Ravioli - Lobster, Goat Cheese & Ricotta Filling, Shrimp, Capers, Caramelized Onion, Grilled Local Garlic Scapes, Lemon Butter Sauce, Lemon Zest, M’tucci’s Breadcrumbs $29

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

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

Braise - Honey Herb Lamb Leg, Creamy Risotto, Sun Dried Tomato, Tropea Onion, Kale, Grilled Local Garlic Scapes, Blackberry Mint Gastrique $31

Weekend Cocktail

Blackberry Bourbon Smash - M’tucci’s Barrel Bourbon, Fresh Lemon Juice, Simple Syrup, Muddled Blackberries


M’tucci’s Moderno

14 oz Hand Cut Ribeye - Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $42

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

Frutti di Mare - Baby Scallops, Clams, Shrimp, Mussels, Spicy Marinara & House Made Linguine $23

Weekend Cocktail

Banana Hammock - Goslings Rum, Howler Head Rum, Fresh Lemon Juice, Cinnamon Caramel Syrup, Graham Cracker Rim, Flamed Marshmallow & Banana Chip

M’tucci’s Twenty-Five

Sackett Farms Pork Tenderloin - Garlic Mashed Potatoes, Grilled Asparagus & Mushrooms, Marsala Sauce $23

Pan-Seared Grouper - Garlic Whipped Potatoes, Braised Greens, Artichoke Hearts, Lemon Beurre Blanc Sauce $35

Veal Porterhouse - Garlic Mashed Potatoes, Charred Broccolini, Smoked Blackberry Bone Marrow Compound Butter $36

Weekend Cocktail

Old Havana - Bumbu Rum, Toasted Coconut Rum, Fresh Lime Juice, Simple Syrup, M’tucci’s Sparkling Wine Float

M’tucci’s Bar Roma

Frutti di Mare - Washington State Mussels, Pink Patagonia Shrimp, House Made Linguica Sausage, Calabrian Chile, Vodka Cream Sauce, House Made Linguine $25

Pan-Seared Tuna - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce $27

Weekend Cocktail

Violette Margarita

Live Music for June & July

M’tucci’s Bar Roma - Wed 6:30-8:30 

6/17 Jazz Traveler (Saturday Nob Hill Music Series - Noon - 2:00)

6/21 Justin Nuñez 

6/24 Jazz Brasiliero (Saturday Nob Hill Music Series)

6/25 Gilbert Uribe( Only Sunday in June) 

6/28 Shane Wallin

7/5 Shane Wallin

7/12 Delaney Davis (feature)

7/19 Lani Nash

7/26 Shane Wallin

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

6/16 Nathan Fox

6/22 Cali Shaw

6/23 Gilbert Uribe

6/29 Amy Faithe

6/30 Alex Long

7/6 RJ Perez 

7/7 Javier Ortega 

7/13 Eryn Bent 

7/14 Delaney Davis (feature)

7/20 Matt Jones

7/21 Alex Long 

7/27 Chessa Peak

7/28 Cali Shaw

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

6/16 Chessa Peak

6/22 Eryn Bent

6/23 Cali Shaw

6/29 Lani Nash

6/30 Alex Maryol

7/6 Matt Jones

7/7 Justin Nuñez 

7/13 Delaney Davis ( feature )

7/14 RJ Perez 

7/20 Jacob Chavez

7/21 Matt Jones

7/27 RJ Perez 

7/28 Lani Nash

Thanks for reading. See you next Friday. Ciao!

M'tucci's Bacon & Sausage

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Many good things have come from our association with Sackett Farms in Mt. Ayr, IA. Not least of these is a steady supply of heritage breed pork for our guanciale (cured pork cheeks), Smoked Pork Chops, and several cuts that appear on our menus regularly.

Our commitment to purchase a set number of pigs monthly meant that we could develop our own recipe for Italian Sausage and for Cured Bacon. Following the success of our Artisanal Italian Sausage, which was released two summers ago, we decided the world needed M’tucci’s Smoked Artisan Dry-Cured Bacon.

“Our theory on bacon is the same theory we follow with all of our house made products, keep it simple and don't take shortcuts. The process we use for curing bacon is the same that people have used for more than 100 years. When it came time to produce it on a large scale, we knew we needed to keep this process. That means that it takes twice as long as most bacon to cure, but it makes a difference in the flavor,” said Company Chef/Partner Shawn Cronin.

Executive Chef/Partner Cory Gray said that deciding on both the process for the bacon and the recipe for the sausage were not quick processes.

“We did a lot of experimenting with spices, cuts of pork to grind, ratio of fat to meat, and the best amount of red wine for the sausage. There was a lot of back and forth with the Italian/American family that runs the processing facility,” he said.

“The process for the bacon was more technical. We had to find the right amount and type of salt for curing and decided sea salt is best. Then we experimented with the time for curing, the right type of wood and the length of the smoking process. The entire process can take five to ten days based on the size of the belly”

Both of these are packaged and available in all of our restaurants and in area Albertsons Markets.

Cory demonstrates of few of his favorite uses for M’tucci’s Bacon.

The uses for our flavorful Italian Sausage are endless. Here is an easy recipe for your next meal. This recipe has origins in Southern Italy and usually features Orecchiette (little ears). For this dish Cory uses our House Made Campanelle.

Weekend Specials

M’tucci’s Italian

Ravioli - Spinach & Ricotta Filling, Roasted Chicken, Capers, Anchovies, Thyme Brown Butter $27

14 oz. NY Strip - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $37

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

Braise - Pan-Seared M’tucci’s Green Chile Bratwursts, Horseradish Mashed Potatoes, Sautéed Pancetta and Kale, Dijon Mustard Créme Fraiche $29

Weekend Cocktail

Smokey Pica Fresa - Dos Hombres Mezcal, Maraschino Liqueur, Strawberry Infused Aperol, Fresh Lime Juice


M’tucci’s Moderno

14 oz Hand Cut Ribeye - Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $42

Pan-Seared Yellowtail - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $29

Roasted Chicken & Tortellini - Mushrooms, Red Oion, Roasted Garlic, Demi Glace, Tortellini $23

Weekend Cocktail

Wedding Season - Wheelers Gin, Hibiscus-Infused Wheeler Gin, Ramazotti Rosato, Ginger Syrup, Simple Syrup, Fresh Lemon Juice, Orange Bitters, Soda, Splash of Vera Wang Rosé

M’tucci’s Twenty-Five

Risotto agli Spinach - Spinach Risotto, Agave Braised Carrots & Parsnips, Fennel/Honey Glazed Smoked Prosciutto Cotto, Fresh Roma Tomatoes, Local Feta Cheese $21

Pan-Seared Swordfish - Garlic Whipped Potatoes, Braised Greens, Artichoke Hearts, Lemon Beurre Blanc Sauce $36

14 oz Hand Cut Ribeye - Garlic Mashed Potatoes, Charred Broccolini, Smoked Blackberry Bone Marrow Compound Butter $42

Weekend Cocktail

Back Porch Sour - Lavender Gin, Peach Alchemist, Fresh Lemon Juice, Agave Simple Syrup, Egg White

M’tucci’s Bar Roma

Cold Smoked Sackett Farms Pork Chop - Chia & Vanilla-Brined Pork Chop Seared with Butter & Brown Sugar, Char Roasted Ginger & Cardamaro Glazed Carrots, Braised Spinach, Crispy Salt Water Potatoes, M’tucci’s Strawberry Shrub Balsamic Reduction $27

Pan-Seared Mahi Mahi - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce $33

Weekend Cocktail

Rainbow Bar - Featuring 9 Special Cocktails for Pride Weekend

Live Music for June & July

M’tucci’s Bar Roma - Wed 6:30-8:30 

6/10 - Justin Nuñez (Saturday Nob Hill Music Series - Noon - 2:00)

6/14 Gilbert Uribe

6/17 Jazz Traveler (Saturday Nob Hill Music Series - Noon - 2:00)

6/21 Justin Nuñez 

6/25 Gilbert Uribe( Only Sunday in June) 

6/28 Shane Wallin

7/5 Shane Wallin

7/12 Delaney Davis (feature)

7/19 Lani Nash

7/26 Shane Wallin

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

6/9 Chessa Peak

6/15 RJ Perez 

6/16 Nathan Fox

6/22 Cali Shaw

6/23 Gilbert Uribe

6/29 Amy Faithe

6/30 Alex Long

7/6 RJ Perez 

7/7 Javier Ortega 

7/13 Eryn Bent 

7/14 Delaney Davis (feature)

7/20 Matt Jones

7/21 Alex Long 

7/27 Chessa Peak

7/28 Cali Shaw

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

6/9 Jacob Chavez

6/15 Alex Long

6/16 Chessa Peak

6/22 Eryn Bent

6/23 Cali Shaw

6/29 Lani Nash

6/30 Alex Maryol

7/6 Matt Jones

7/7 Justin Nuñez 

7/13 Delaney Davis ( feature )

7/14 RJ Perez 

7/20 Jacob Chavez

7/21 Matt Jones

7/27 RJ Perez 

7/28 Lani Nash

Thanks for reading. See you next Friday. Ciao!

Vara Pairing Dinner

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The next monthly M’tucci’s Pairing Dinner is just around the corner. Our June 8th dinner is at M’tucci’s Italian and features wines and cocktails made with spirits from local winery and distillery, Vara. If you aren’t familiar with their products, this is the opportunity to get to know them.

From the Vara story: “Vara is an international family of Spanish and American wines and spirits celebrating the origin of the American wine experience thanks to the historical connection of Spain and New Mexico.

The history of wine in New Mexico is over 390 years old and is as rich and complicated as its colorful landscapes. The flavor of this ancient history plays out in the wines produced here from robust reds to crisp whites. Wine lovers will find Vara wines an enchanting experience.

In 1629, 140 years before the first Missions of California were established and planted, a Franciscan friar named García de Zúñiga and a Capuchín monk named Antonio de Arteaga planted the first European wine grapes in what is now the U.S. at a pueblo in the Rio Grande Valley of the Province of New Mexico.

Viticulture took hold in the valley, and by the year 1880 the New Mexico territory was the fifth largest wine producer in America. The cuttings brought to the new world by missionaries from Spain were of a Vitis Vinifera grape variety known as Listán Prieto, or the present-day Mission grape. This variety has been continuously grown and is still harvested in New Mexico today.”

Here is the lineup of some of the Vara products we will serve:

Tasting Notes

Weekend Specials

M’tucci’s Italian

Ravioli - Prosciutto & Ricotta Filling - Lobster, Roasted Cherry Tomatoes, Spinach Vodka Sauce, Pecorino, Crispy Prosciutto $27

24 oz. Hand Cut Porterhouse - 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 Butter Sauce $29

Braise - Red Wine Blackberry Shrub Sackett Farms Pork Belly, Creamy Farro Risotto, Red Onions, Peas, Micro Greens $29

Weekend Cocktail

Mule Without Borders - Apple Crown, Campari, Fresh Lime Juice, Ginger Beer


M’tucci’s Moderno

14 oz Hand Cut NY Strip - Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $37

Pan-Seared Rockfish - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $25

Lobster Ravioli - Baby Scallops, Shrimp, Asparagus, Lobster Cream Sauce $29

Weekend Cocktail

Abuelito Amaron - Rittenhouse Rye, Amaro Nonino, Cherry Puree, Plum Bitters, Fresh Lime Juice, Simple Syrup

M’tucci’s Twenty-Five

Pappardelle Lamb Ragù - Milk Braised Lamb, Pecorino, House Made Pappardelle, Pecorino $21

Pan-Seared White Bass - Garlic Whipped Potatoes, Braised Greens, Artichoke Hearts, Lemon Beurre Blanc Sauce $31

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

Weekend Cocktail

Something Borrowed - Woodford Reserve Bourbon, Fresh Lemon Juice, Cucumber Oleo, Mint Leaves

M’tucci’s Bar Roma

Picante Ham & Creamy Polenta - Applewood Smoked Ham, Creamy Rosemary Polenta, Kohlrabi & Kale Apple Slaw, Calabrian Honey Mustard $23

Pan-Seared Ruby Red Trout - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce $24

Weekend Cocktail

Gin n’ Teani - Botanist Gin, Italicus, Tea Mix, Celery Bitters

Live Music for June & July

M’tucci’s Bar Roma - Wed 6:30-8:30 

6/7 RJ Perez 

6/10 - Justin Nuñez (Saturday Nob Hill Music Series - Noon - 2:00)

6/14 Gilbert Uribe

6/21 Justin Nuñez 

6/25 Gilbert Uribe( Only Sunday in June) 

6/28 Shane Wallin

7/5 Shane Wallin

7/12 Delaney Davis (feature)

7/19 Lani Nash

7/26 Shane Wallin

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

6/2 Cali Shaw

6/8 Shane Wallin 

6/9 Chessa Peak

6/15 RJ Perez 

6/16 Nathan Fox

6/22 Cali Shaw

6/23 Gilbert Uribe

6/29 Amy Faithe

6/30 Alex Long

7/6 RJ Perez 

7/7 Javier Ortega 

7/13 Eryn Bent 

7/14 Delaney Davis (feature)

7/20 Matt Jones

7/21 Alex Long 

7/27 Chessa Peak

7/28 Cali Shaw

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

6/2 Nathan Fox 

6/8 Gilbert Uribe 

6/9 Jacob Chavez

6/15 Alex Long

6/16 Chessa Peak

6/22 Eryn Bent

6/23 Cali Shaw

6/29 Lani Nash

6/30 Alex Maryol

7/6 Matt Jones

7/7 Justin Nuñez 

7/13 Delaney Davis ( feature )

7/14 RJ Perez 

7/20 Jacob Chavez

7/21 Matt Jones

7/27 RJ Perez 

7/28 Lani Nash

Thanks for reading. See you next Friday. Ciao!

Let's Go to Italy

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If you are a regular reader of La Gazzetta, you know that the M’tucci’s team has made a couple of trips to Italy to eat, drink and soak in the atmosphere of the country that inspires us. You would also know that before M’tucci’s, I worked as a travel photographer and shot assignments for National Geographic. Italy was not one of my assignments for Nat Geo, but I visited several times before joining the M’tucci’s family.

I received an email the other day from MilleMiglia, the frequent flyer program for now-defunct Alitalia Airlines. The email invited me to travel soon and to invite family members to join the program. Unfortunately (or not), they declared bankruptcy and ceased operations in October 2021, just two weeks after we flew on the airline from Rome to Sicily. That email is the inspiration for today’s newsletter. First, a few photos to pique your interest in visiting Italy.

I strongly advise you to join your airline’s frequent flyer program and always download the airline’s app. More important than earning miles, you will get notifications when something goes wrong (set up a European plan on your cell phone before you go). For my first and last Alitalia flight, four of us arrived at Fiumicino (FCO) near Rome for our flight to Catania, Sicily with plenty of time to spare. After lunch we made our way to our gate and I received a text five minutes after arriving. Our flight was cancelled. I immediately jogged quite a ways down the concourse to the customer service desk we had just passed, while people stayed at at the gate arguing with the gate agent. I was able to get our party of four booked (confirmed seats - not standby) on the next flight. As I was thanking the agent, the crowds descended on the customer service desk (more yelling and screaming - the cops came and hauled away a women who was trying to strike an agent). Soon there were at least 75 people trying to rebook. They didn’t have the app! I started a conversation with a pilot who was behind me in line and who flew for WizzAir (an Hungarian budget airline). He told me of Alitalia’s financial woes and that they had been cancelling a lot of flights in the past few weeks. So, we decided to not trust our return flight on Alitalia and booked return flights on WizzAir. We absorbed the loss of $39 for each ticket on Alitalia - wonder why they went bankrupt!

If you go in summer, be prepared for crowds and lots of school groups. The last few years have been hotter, so make sure you book a place with A/C. Italy, like France, goes on vacation in August. The entire country doesn’t shut down, but you might find that the restaurant that is high on your list is closed for the entire month. Popular restaurants accept reservations - and you should make them. I was in Rome an additional day after the M’tucci’s team returned home in June of 2019 and I tried to have lunch at Roscioli near Campo di Fiore. At 1:30 they didn’t even have room for a single walk-in at the bar, but could get me in at 3:00. That evening? Fully booked.

Roscioli

Are you renting an Airbnb with a kitchen, planning to take advantage of the amazing markets? Pack a foldable shopping bag, because the plastic bag is rapidly disappearing from the markets.

If you will rent a car to visit some of the areas not accessible by Italy’s excellent train system, be prepared to drive. The Italian road system is one huge race track. It is highly unlikely you will encounter any bad drivers, however Italians drive fast in the city, on the autostrada and on winding mountainous roads. If the Formula 1 driver is sitting on your rear bumper and you are driving as fast as that FIAT will go, pull over and let them pass.

Cafe culture is serious in Italy. Like much of Europe, sitting at a table and ordering coffee or wine means you can linger as long as you like. People-watch to your heart’s content. However, cafes have a two-tiered pricing system. A morning cappuccino ordered at the bar is cheaper than a cappuccino at the table and is meant to be consumed at the bar. Buying a cappuccino at the bar and carrying it to a table will earn a stern reprimand from the waiter. Unless you want a tall warm glass of milk, don’t order a latte (it means milk in Italian and is not a coffee beverage).

With an extensive rail system and numerous budget airlines, travel in Europe has never been easier. Scrutinize the budget carriers closely. Some, like Ryanair, land at airports far from the city center. For example, Ryanair’s flights to London use Stanstead Airport, which can’t be reached by Tube, and required a 90-minute bus ride from the center the last time I was there.

Some tour companies in Italy, like Viator, offer airport transport in addition to their excursions. Are they worth it? The Leonardo Express train from FCO to Rome’s Termini station leaves every 15 minutes, takes only 32 minutes and costs 14€. Then you still have to stand in line for a taxi at Termini (I once waited for 35 minutes) and pay the fare to your accommodations, which could add another 10€ or more.

If there are 3, 4 or more of you, a private car will meet you and take you directly to your hotel/Airbnb. Our last trip for 4 people was a little less than $100. If there are more than 3 in your party, (most taxis will only take 3 people, sometimes four max), then you’ll have a spacious van. Remember that check-in at most places is 3:00 and most flights arrive from the U.S. around 8:30 - 10:00am. Be sure to make arrangements for your luggage to be stored at your hotel, or search for businesses who will store them for a few hours. TABAC (look for the sign) shops are similar to a convenience store and many will do this for an hourly price per piece.

If your gateway city is Rome, quite often the flights depart for the U.S. early in the morning, which could mean an early wake up call to arrive at the airport. The airport is named after the town of Fiumicino, which has good hotels less than 10 minutes from the airport. Try the Seccy or the Five-star Hotel QC Terme Roma. Good restaurants are within walking distance of both.

My next trip to Italy is planned for September with family. In addition to Venice and the Dolomites, we wanted to go to Croatia. At first glance, it seemed so easy because the two countries are practically neighbors. Then the research showed that it really isn’t that easy. Buses and trains were painfully slow between Croatia and Italy and flight connections were not always daily or convenient. While Croatia is a popular destination, there are few flights between Italy and Croatia. This was surprising until I discovered that Dubrovnik is a town of 45,000 people. Not exactly an urban air hub. British Airways flies from London, Lufthansa flies from Frankfurt and Munich, and Austrian Airways flies from Vienna. So, I backtracked my research to see how to best get to Dubrovnik, our first stop. Lufthansa and BA were expensive. Austrian Airways seemed like the best choice, but their prices were high, until I started breaking the flights down into segments.

So, we bought a roundtrip from Chicago to Vienna on Austrian Airways, then a one-way to Dubrovnik. Then we take a ferry through the islands from Dubrovnik to Split. Next a one-way flight to Venice (through Vienna). Then a one-way from Venice to Vienna with a few days to eat schnitzel before completing our RT back to Chicago. I tried booking that itinerary as a multi-city fare and it was nearly $2,000 more than booking each leg individually. A valuable site for deciphering a multi-city trip like this is called: Rome2Rio.com

Look forward to reports from Venice and the Dolomites (Valdobbiadenne - the home of Prosecco) this September. I first visited Venice in 1995. Here are few photos from that trip, with a side trip to Burano.

Five Course Wine Dinner with Vara Winery & Distillery

M’tucci’s Italian, Thursday June 8 @ 6:30

Our Pairing Dinner will feature four Vara wines and 2 cocktails made with their spirits. Start the evening off with a welcome glass of their Cava, which is overseen by famed winemaker Laurent Gruet. The 1st course will be a Negroni using Vara Gin and Sweet Vermouth.

Weekend Specials

M’tucci’s Italian

Ravioli - Spinach & Ricotta Filling - Mushrooms, Asparagus, Roasted Chicken, Red Pepper Cream Sauce, Pecorino, Micro Greens $25

Herbed Double Bone Elk Chop - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $39

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

Braise - 14 oz. Herb Braised Beef Short Rib, Tajin Arugula Hash, Chimichurri $29

Weekend Cocktail

Raspberry Fairy - Raspberry Vodka, Grand Marnier, Fresh Lemon Juice, Honey Simple Syrup, Absinthe Glass Spray


M’tucci’s Moderno

14 oz Hand Cut NY Strip - Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $37

Pan-Seared Mahi Mahi - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $29

Lobster Ravioli - Baby Scallops, Shrimp, Asparagus, Lobster Cream Sauce $29

Weekend Cocktail

Sundress Season - Espolon Reposado Tequila, Sunora, 03, Fresh Lime Juice, Mango Coulis

M’tucci’s Twenty-Five

Lamb Meatballs & Pappardelle - House Made Meatballs, Creamy Tomato Sauce, Cacio e Pepe, Hose Made Pappardelle, Balsamic Reduction & Mint $21

Pan-Seared California Halibut - Garlic Whipped Potatoes, Braised Greens, Artichoke Hearts, Lemon Beurre Blanc Sauce $31

16 oz Hand Cut NY Strip - Garlic Mashed Potatoes, Charred Broccolini, Smoked Blackberry Bone Marrow Compound Butter $39

Weekend Cocktail

Garden Gimlet - Hapenny Rhubarb Gin, Effen Cucumber Vodka, Muddled Cucumber & Mint, Fresh Lime Juice, Simple Syrup, Fever-Tree Sparkling Grapefruit

M’tucci’s Bar Roma

Brisket Ravioli - Five Cheese Stuffing, Braised Brisket, Sautéed Vegetable Medley, Roasted Beef Brodo,  $27

Pan-Seared White Sea Bass - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce $32

Weekend Cocktail

Peachy Keen - Aperol, 43 Licor, Deep Eddy Peach, Fresh Lime Juice, M’tucci’s Sparkling Wine

Live Music for May, June & July

M’tucci’s Bar Roma - Wed 6:30-8:30 

5/28 Lani Nash

5/31 Shane Wallin 

6/7 RJ Perez 

6/14 Gilbert Uribe

6/21 Justin Nuñez 

6/25 Gilbert Uribe( Only Sunday in June) 

6/28 Shane Wallin

7/5 Shane Wallin

7/12 Delaney Davis (feature)

7/19 Lani Nash

7/26 Shane Wallin

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

5/26 Alex Long 

6/1 Eryn Bent 

6/2 Cali Shaw

6/8 Shane Wallin 

6/9 chessa Peak

6/15 RJ Perez 

6/16 Naghan Fox

6/22 Cali Shaw

6/23 Gilbert Uribe

6/29 Amy Faithe

6/30 Alex Long

7/6 RJ Perez 

7/7 Javier Ortega 

7/13 Eryn Bent 

7/14 Delaney Davis (feature)

7/20 Matt Jones

7/21 Alex Long 

7/27 Chessa Peak

7/28 Cali Shaw

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

5/26 Marissa Lynch

6/1 Lani Nash

6/2 Nathan Fox 

6/8 Gilbert Uribe 

6/9 Jacob Chavez

6/15 Alex Long

6/16 Chessa Peak

6/22 Eryn Bent

6/23 Cali Shaw

6/29 Lani Nash

6/30 Alex Maryol

7/6 Matt Jones

7/7 Justin Nuñez 

7/13 Delaney Davis ( feature )

7/14 RJ Perez 

7/20 Jacob Chavez

7/21 Matt Jones

7/27 RJ Perez 

7/28 Lani Nash

Thanks for reading. See you next Friday. Ciao!

Monthly Pairing Dinners

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The Monthly Pairing Dinners at M’tucci’s feature creative new dishes that pair with interesting beverages from breweries, wineries and distillers. The dinners also have become an evening of community, of celebration and of good cheer.

The most recent dinner at M’tucci’s Bar Roma, had all of these elements in abundance. The featured beverages of the evening were provided by Jefferson’s and Rabbit Hole, two distinctive whiskey distilleries from Kentucky. They brought a distinctive selection of stellar bourbons and Chef Damien and team created an exemplary menu to go with each bourbon.

Past dinners featuring spirits like tequila or whiskey paired a cocktail with each course. On Tuesday night, four of the courses came with a straight pour of bourbon, with small eyedroppers or glasses of water, bitters, simple syrup, house made lemonade, and ginger beer on each table. There was only one prepared cocktail, a boulevardier, mixed and served from an impressive ice sculpture. Enjoy the video and see why you shouldn’t ever miss a M’tucci’s Pairing Dinner.

The next Five-Course Pairing Dinner will be held at M’tucci’s Italian on June 8th and will feature wines and spirits from local Vara Winery/Distillery. Vara is an international family of Spanish and American wines and spirits celebrating the origin of the American wine experience thanks to the historical connection of Spain and New Mexico.

Our Pairing Dinner will feature four Vara wines and 2 cocktails. Start the evening off with a welcome glass of their Cava, which is overseen by famed winemaker Laurent Gruet. The 1st course will be a Negroni using Vara Gin and Sweet Vermouth. A cocktail with their Blanco rum will be served with Dessert. Watch for details in this space or on the M’tucci’s Italian Facebook page.

M’tucci’s Bar Roma at Taste of Nob Hill

Howie will be serving bites of M’tucci’s Meatballs, Gazpacho & Chef Brianna’s Cookies

Weekend Specials

M’tucci’s Italian

Ravioli - Pesto Ricotta Filling - Scallops. Sun-Dried Tomatoes, Artichoke Hearts, Capers, White Wine Butter Sauce, Pecorino, Parsley $25

24 oz Hand Cut Porterhouse - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $43

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

Braise - Red Wine Red Sauce Sackett Farms Pork Shank, Sautéed Haricot Vert, Truffle Polenta, Braising Sauce, Microgreens $29

Weekend Cocktail

M’tucci’s Barrel Old Fashioned - M’tucci’s Barrel Bourbon, Peychaud’s Bitters, Simple Syrup


M’tucci’s Moderno

24 oz Hand Cut Porterhouse - Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $43

Pan-Seared Scallops - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $41

Sackett Farms Pork Tenderloin - Roasted Veggies, Mustard Lemon Butter Sauce $23

Weekend Cocktail

The Remedy - Espolon Blanco Tequila, Blue Curacao, Coconut Cream, Fresh Lime Juice, Simple Syrup

M’tucci’s Twenty-Five

Sackett Farms Pork Tenderloin - Garlic Mashed Potatoes, Sautéed Green Beans, Smoked Chimichurri Rojo $21

Pan-Seared Ruby Trout - Garlic Whipped Potatoes, Braised Greens, Artichoke Hearts, Lemon Beurre Blanc Sauce $29

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

Weekend Cocktail

Berry Toasted - Toasted Coconut Rum, Briottet Créme de Cassis de Dijon, Muddled Blackberries, Half & Half, Simple Syrup

M’tucci’s Bar Roma

Sackett Farms Pork Loin - Kohlrabi Mustard, Pecorino Risotto, Purple Kale & Caramelized Onions $24

Pan-Seared Bali Swordfish - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce $33

Weekend Cocktail

Sangria Spritzer - House Made Sangria, Fresh Lemon Juice, Sparkling Wine, Soda Water

Live Music for May

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

5/21 Shane Wallin

5/24 RJ Perez 

5/28 Lani Nash

5/31 Shane Wallin 

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

5/19 Lani Nash

5/25 Shane Wallin 

5/26 Alex Long 

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

5/19 Melissa Rios

5/25 Matt Jones

5/26 Marissa Lynch

Thanks for reading. See you next Friday. Ciao!

It's Whiskey Time!

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The Five-Course Whiskey Pairing Dinner at M’tucci’s Bar Roma features two distinct brands, Jefferson’s and Rabbit Hole. Both distilleries and their distillers respect tradition, but both have a modern take on what bourbon and rye can be.

Founded in 1997, Jefferson’s is the brainchild of Trey Zoeller and his father Chet, a famed bourbon historian. They were continuing a family whiskey tradition that goes back to Trey’s 8th generation grandmother who was arrested in 1799 for the “production and sales of spirituous liquors.” His curious and experimental mindset has allowed him to push the boundaries of bourbon whiskey. Upholding tradition, yet always discovering new possibilities.

Rabbit Hole was founded in 2012 by Kaveh Zamanian. His true calling was set into motion when he met and fell in love with his wife Heather, a native of Louisville. It was then that Kaveh’s passion for America’s native spirit took hold, leading him to ultimately step away from a successful career as a clinical psychologist and psychoanalyst to start his own spirits company. Kaveh and his family moved to Kentucky, where Rabbit Hole came to life. Driven by the desire to put Rabbit Hole at the forefront of the American spirits category, he put everything on the line to start a spirit brand that would do just that.

At the opening of the tasting center in 2018, Zamanian told Distillery Trail Magazine: “We’re opening Kentucky’s newest whiskey distillery. Out of nothing… on a place that was a run-down warehouse and a vacant lot, there is now a building that raises the bar in the science of distillation and the art of hospitality. In the heart of Louisville, a place where midwestern grit and southern hospitality come together, a modernist cathedral is built around the process of making whiskey. At Rabbit Hole, transparency is physically manifested in the building, as windows to every step of the operation is honored and in proud view. We look forward to welcoming enthusiasts and aficionados of bourbon and American whiskey to our home.”

The Third Course is paired with one of Jefferson’s bourbons that is unique in the American whiskey distilling scene.

Jefferson’s Ocean: Aged at Sea ® Bourbon – A boat is a singularly uncommon place to age bourbon whiskey. But when inspiration struck Trey Zoeller on the deck of his friend Chris Fischer’s research ship, he couldn’t help but imagine the possibilities. While watching Jefferson’s Reserve bourbon rock gently in its bottle, Trey and Chris wondered what would happen to bourbon aged on the bow of a ship. How would the constant agitation of the sea affect the aging process of Jefferson’s bourbon whiskey? Three years later, they got their answer: the constant agitation and changing climate imparted a sweet, caramelized flavor reminiscent of dark rum, while the salty ocean air and sea spray gave the bourbon the savory, briny character of an Islay Scotch whiskey.

Don’t miss the chance to taste these special Bourbons paired with a menu created by our chefs. Space is limited for the May 16th dinner, so click the button below the menu and reserve your table now. Our chefs and the Jefferson’s/Rabbit Hole Whiskey Ambassador will be on hand to describe each pairing.

Mother’s Day at M’tucci’s

There are only a few openings for reservations for Sunday (hint: Treat Mom on Saturday!)

Dessert for mom! Mixed Berry Chantilly Cake, Mango coulis, raspberry tuile

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 Winner

Your votes were counted and we have a winner!! Rome at M’tucci’s Bar Roma is the winner of the Manhattan Project and will be visiting Kentucky Bourbon country soon. Ask him for his winning Manhattan during your next visit.

Rome's Manhattan

Woodford Reserve Rye, Antica Carpano Vermouth, Luxardo Liqueur,Angostura & Plum Bitters, Luxardo Cherry Juice, Lemon Twist

Weekend Specials

Mother’s Day Specials Served all Weekend

M’tucci’s Italian - Weekend Cocktail

Sweet Like Mama - Hendrix Gin, Coconut Milk, Fresh Lemon Juice, Blueberry Lavender Syrup, Muddled Fresh Blueberries & Mint


M’tucci’s Modern - Weekend Cocktail

Flowers for Your Mom Spritz - Los Poblanos Lavender Gin, Ramazotti Rosatto, Lavender Bitters, Hibiscus Syrup, Fresh Lemon Juice, Splash of Soda, Sparkling Wine Float

Mama Mia! - Absolut Peach, St. George Pear, Prickly Pear Syrup, Fresh Lemon Juice, Hellfire Bitters, M’tucci’s Rosso Float

M’tucci’s Twenty-Five - Weekend Cocktail

Mom’s A Peach - Absolut Raspberry Vodka, Peach Alchemist, Fresh Lemon Juice, Honey Simple

Berry Passionate - Absolut Vanilla Vodka, Passion Fruit Alchemist, Fresh Lemon Juice, Simple Syrup, Muddled Blackberries

M’tucci’s Bar Roma - Weekend Cocktail

Tutti Netarre (Everyone’s Nectar) - Creator’s Cut Bourbon Whiskey, Amaro Montenegro, Peppercorn Bay Leaf Simple Syrup, Orange Bitters, Lemon Juice

Live Music for May

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

5/14 Gilbert Uribe

5/17 Justin Nuñez 

5/21 Shane Wallin

5/24 RJ Perez 

5/28 Lani Nash

5/31 Shane Wallin 

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

5/12 RJ Perez 

5/18 Oscar Butler 

5/19 Lani Nash

5/25 Shane Wallin 

5/26 Alex Long 

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

5/12 Justin Nuñez 

5/18 Javier Ortega

5/19 Melissa Rios

5/25 Matt Jones

5/26 Marissa Lynch

Teddy Roe’s Bar on Mondays

15th - Scott Hooker

18th Tracey Whitney

22nd Dave Grimm

Thanks for reading. See you next Friday. Ciao!

M'tucci's & Rio Rancho High School Culinary Program

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In 2021, M’tucci’s Restaurants founder Jeff Spiegel announced his intention of making M’tucci’s “the education restaurant company of New Mexico”. Setting this goal launched a series of initiatives, both public and private, that sought to connect employees and the company leadership with institutions of learning. This effort is ongoing and includes everything from nonprofit support of the special needs community at Mandy’s Farm (more details to come), to an exciting new partnership with Rio Rancho High School (RHSS). It is M’tucci’s engagement with the culinary program at RRHS that we’re going to explore in today’s La Gazzetta.

M’tucci’s was exploring a role a yet-to-be constructed skills-based training center in the City of Vision, when we were contacted by chef Billy Solivan, who directs the culinary program at RRHS. As it turned out, there was an immediate opportunity to get involved in the classroom. Solivan wanted to give his students exposure to people working in the culinary industry, particularly for the Seniors, who would be making their way into the work world soon. M’tucci’s Moderno brought in General Manager and Partner, Robin Dibble, and the pieces quickly fell into place.

Company Chef Shawn cronin, rhss culinary director billy solivan & m’tucci’s Moderno gm/partner robin dibble

Soon, both parties had worked out a program that had three major components: visitations from M’tucci’s chefs for hands-on cooking classes; opportunities for the students to “shadow” the staff at the restaurant to better understand what it’s like to work in the industry; and a funding angle wherein M’tucci’s would double Solivan’s classroom budget for supplies, by holding fundraisers in the restaurant.

As we approach the end of the school year, we’re happy to report that we’ve engaged in two of the three operations. Moderno hosted a fundraiser “Spirit Night” in November that donated 20% of proceeds to the program, along with a funding grant. Our chefs have visited three times, providing fun instruction on simple foods to make at home, including hand-pulled, fresh mozzarella, and easy vinaigrettes. We also held discussions on how our people began working in the industry, and why they’ve made it their passion. 

General Manager Robin Dibble has these reflections, thus far: “The coolest thing for me is to be able to pass down ideas and information that I didn’t learn until I was in my 20’s and 30’s to these high school kids. Practical experiences are almost a novelty coming out of a pandemic so their enthusiasm is great to see. I never would have imagined that I would be leading lectures and sharing my life’s work with high schoolers. The truth is that I dropped out of high school and wasn’t the best student at their age, so I’m honored and humbled to come back to school and share what I have learned. I think we all gain some perspective on life and the various paths you can choose.”

by Howie Kaibel - M’tucci’s Minister of Culture

Five-Course Pairing Dinner at M’tucci’s Bar Roma

May 16 @ 6:30 - $75 per person plus tax & gratuity

M’tucci’s Treats for Mother’s Day

Please make a reservation!

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

Weekend Specials

M’tucci’s Italian

Ravioli - Honey Herb Ricotta Filling - Lemon Cream Sauce, Shrimp, Scallops, Cockle Clams, Capers, Broccolini, Calabrian Peppers, Saffron Bread Crumbs $29

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

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

Braise - Red Wine Fig Braised Pork Belly, Horseradish Mashed Potatoes, Grilled Asparagus, Braising Sauce, Microgreens $29

Weekend Cocktail

Crumble Berry - Absolut Vanilla Vodka, Absolut Raspberry Vodka, Absolut Orange Vodka, Half & Half, Lemon Juice, Simple Syrup


M’tucci’s Moderno

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

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

Pasta Prestata - Chardonnay Cream Sauce, Pink Shrimp, Whole Clams, Baby Scallops, Mussels, Sun-dried Tomatoes, Linguine Pasta $29

Weekend Cocktail

Blood In The Water - M’tucci’s Rosso, St. George Spiced Pear Liqueur, Blue Curaçao Liqueur, Absolut Apeach Vodka, Hellfire Bitters, Lemon Juice, Simple Syrup

M’tucci’s Twenty-Five

Lamb Ragú Bianco - Homemade Pappardelle Pasta, Slow Braised Lamb Ragú, Cracked Back Pepper, Pecorino Cheese, Parsley $21

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

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

Braised Sausage & Cannellini Beans - M'tucci's Garlic Sausage, Kale Agrodolce, White Beans Braised with Herbed Tomato Brodo $19

Weekend Cocktail

Awesome Blossom - In-House Lemoncello, St. Germain Liqueur, Ruffino Prosecco, Soda Water, Muddled Strawberries, Strawberries

M’tucci’s Bar Roma

Sackett Farms Spare Rib Ragú - M'tucci's Pappardelle Pasta, Fresh Herbs, Roasted Tomatoes $25

Pan-Seared Bali Barramundi - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce $33

Weekend Cocktail

Tutti Netarre (Everyone’s Nectar) - Creator’s Cut Bourbon Whiskey, Amaro Montenegro, Peppercorn Bay Leaf Simple Syrup, Orange Bitters, Lemon Juice

Live Music for May

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

5/7 Matt Jones

5/10 Shane Wallin

5/14 Gilbert Uribe

5/17 Justin Nuñez 

5/21 Shane Wallin

5/24 RJ Perez 

5/28 Lani Nash

5/31 Shane Wallin 

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

5/11 Matt Jones 

5/12 RJ Perez 

5/18 Oscar Butler 

5/19 Lani Nash

5/25 Shane Wallin 

5/26 Alex Long 

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

5/11 Alex Long

5/12 Justin Nuñez 

5/18 Javier Ortega

5/19 Melissa Rios

5/25 Matt Jones

5/26 Marissa Lynch

Thanks for reading. See you next Friday. Ciao!