The Bloody Mary

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The Bloody Mary is arguably one of the most iconic highball cocktails in the world. The savory cocktail is slightly different than the classic highball, which is one part spirit to two parts mixer. The BM has more juice with added flavors (salt, lemon juice, hot sauce, Worcestershire, etc.).

The French bartender Fernand Petiot, is credited with inventing the cocktail at the New York Bar in Paris in 1921. The New York Bar later became Harry’s Bar and was popular with American expats and writers, like Ernest Hemingway, during the 20s and 30s.

There are several stories about how the Bloody Mary was named. Some say it was for Queen Mary I of England who attempted to reestablish the Catholic Church in England. The manager of the New York Bar said Petiot made the drink for a patron, who said his girlfriend worked at the Bucket of Blood cabaret and that her name was Mary.

Some bartenders who are dedicated to using fresh juices in their cocktails discovered that fresh tomato juice would separate when spirits were added, so a quality bottled juice is the best choice. The famous cocktail bar, Death & Co., uses bottled organic tomato juice, Worcestershire Sauce, Magi Seasoning, Fresh Lemon Juice and Tapatio Hot sauce in their Bloody Mary mix.

When my late father was making a batch of Bloody Marys for University of Missouri Saturday tailgates before the game, he would use Clamato juice blended with tomato juice. His tailgate was a popular spot before the games.

Some believe that a Bloody Mary is “the hair of the dog” or a cure for a hangover. The juice helps settle the stomach, the salt replaces lost electrolytes and the alcohol helps to numb the pain. We can neither confirm nor deny this belief.

“Typically, a good bloody Mary has all the standard ingredients. It's just finding the right balance of how much of each ingredient to use. Often people will have one obscure ingredient in their recipe to set their recipe apart. We use a little pickle juice and a less acidic, Italian tomato juice in ours,” said Austin Leard, M’tucci’s VP in charge of the beverage program.

Of course, you can order a classic Bloody Mary at any M’tucci’s restaurant, or a Bloody Maria (tequila instead of Vodka). We set up the Bloody Mary bar at M’tucci’s Bar Roma in Nob Hill and M’tucci’s Moderno in Rio Rancho every Saturday and Sunday from 11:00 - 3:00. The bartenders will mix our Bloody Mary mix with your favorite spirit and make the spice level mild, medium or hot according to your preference.

Then you can go to the bar and add flavorings such as Celery bitters, Cholula Hot Sauce, or fresh Lemon and/or Lime Juice. Then the fun begins, as you use wooden skewers to add as many items as you can to your drink. Our Italian-influenced selection includes: House Made Meatballs, M’tucci’s Bacon, Arancini Balls, House Made Sausage, House Made Mozzarella, Aged Gouda, Mortadella, Calabrian Salami, Olives, Artichoke Hearts, Pepperoncini, Sweet Peppadew Peppers and more. How many skewers can you add to your Bloody Mary?

Special Dessert this Weekend at M’tucci’s Twenty-Five

Blueberry Opera Torte

Almond Sponge, Ruby Chocolate Ganache, blueberry buttercream, blueberry gelee, chocolate sorbet, toasted pistachio

Show Your Love Some Love at M’tucci’s

Make your reservation soon!

February 9th Event to benefit the Albuquerque International Balloon Museum Foundation

Catered by M’tucci’s

Click on the image to book tickets

Join us for a fun evening of food, drink and prizes to support the M’tutoring Program

Your support will help the children of our employees improve their reading and learning skills.

Weekend Specials

M’tucci’s Italian

Ravioli - Blackberry Shrub/Ricotta Filling - Roasted Root Vegetables, Duck Brodo, Shredded Duck Leg, Pecorino, Orange Zest, Micro Greens $25

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

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

Cherry Braised Sackett Farms Pork Belly - Lemon Thyme Creamy Risotto, Kale, Sun-Dried Tomatoes, Cherry Gremolata $31

Weekend Cocktail

Yellowjacket - Black Tea-Infused Aviation Gin, Fresh Lemon Juice, Honey Simple Syrup


M’tucci’s Moderno

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

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

Braised Lamb - Creamy Mascarpone Polenta, Braised Haricot Vert $25

Weekend Cocktail

Tequila Jitters - Espolon Añejo Tequila, 43 Liquor, Coffee, Vanilla & Orange Bitters Whipped Cream

M’tucci’s Twenty-Five

Cajun Chicken Gorgonzola - Blackened Chicken, Mushrooms, Caramelized Onions, Roasted Grape Tomatoes, Asparagus, Gorgonzola Cream Sauce $25

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

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

Weekend Cocktail

Love is in the Air - Awayuki Japanese Strawberry Gin, Fresh Lemon Juice, Simple Syrup

M’tucci’s Bar Roma

Lavender & Lemongrass Braised Beef Short Rib - Espresso Roasted Rosemary Polenta, Sautéed Arugula with Garlic, Vanilla & Fresh Herb Pickled Onion, Micro Radish Greens with Cracked Pepper $33

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

Weekend Cocktail

Harry’s Spite - Fernet-Branca Amaro, Hendricks Gin, Aperol, Honey, Fresh Lemon Juice, Peychaud Bitters, Club Soda Float

Live Music for February & March

M’tucci’s Bar Roma - 6:30pm Wednesday & 1:00 Sunday

Every Sunday: The Dee Brown Situation

2/7 Shane Wallin

2/14 Gilbert Uribe 

2/21 Lani Nash

2/28 Javier Ortega 

3/6 Shane Wallin 

3/13 Kirk Matthews 

3/20 Gilbert Uribe 

3/27 Lani Nash 

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

2/2 Cali Shaw 

2/8 Matt Jones 

2/9 Eryn Bent 

2/15 Shane Wallin 

2/16 Lani Nash 

2/22 Gilbert Uribe 

2/23 Alex Maryol 

2/29 Johnny Lloyd 

3/1 Lani Nash 

3/7 Gilbert Uribe 

3/8 RJ Perez 

3/14 Kirk Matthews 

3/15 Cali Shaw

3/21 Oscar Butler 

3/22 Alex Maryol 

3/28 Shane Wallin 

3/29 Grace Marks

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

2/2 Gilbert Uribe 

2/8 Alex Maryol 

2/9 Grace Marks 

2/15 Cali Shaw 

2/16 Javier Ortega 

2/22 Oscar Butler 

2/23 RJ Perez 

2/29 Shane Wallin 

3/1 Matt Jones 

3/7 Johnny Lloyd 

3/8 Alex Maryol 

3/14 Shane Wallin 

3/15 TBA 

3/21 RJ Perez 

3/22 Javier Ortega 

3/28 Eryn Bent 

3/29 Gilbert Uribe 

Thanks for reading. See you next Friday. Ciao!

Dining in the Dark

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We just finished hosting our third Dining in the Dark dinner at M’tucci’s Twenty-Five and plan to do more. Is it a gimmick? No, it’s more of an opportunity to challenge and surprise your taste buds. The M’tucci’s chefs, led by Company Chef Shawn Cronin, create a secret 3-Course meal which guests eat while blindfolded in a darkened dining room.

After each course, one of M’tucci’s chefs will talk about what you have just eaten and the reasoning behind creating the dish.

The meal consists of an appetizer, a main and a dessert. You choose a meat, seafood or vegan menu and you have the option to pair your experience with wine, or you can order beer and cocktails from the bar.

The next two dinners are February 8 & 15 at M’tucci’s Twenty-Five (for all of you who couldn’t get reservations for the 14th). Click here to learn more and enjoy the photos from last night’s dinner.

Valentine’s Day Specials - a Sneak Peek

This year Valentine’s Day is also Ash Wednesday, so all M’tucci’s restaurants will feature several seafood dishes to begin the Lenten season.

M’tucci’s Italian will feature a Prix Fixe menu with Seared Crab Cakes, Lobster Risotto and a Berry & Chocolate Entremet in addition to a Fresh Pan-Seared Fish, Crawfish & Mascarpone Ravioli, and special cocktails.

M’tucci’s Moderno will have a special Charcuterie Board featuring Jamón Ibérico. Also, a Smoked Seafood Salad, a Seafood Risotto, special dessert from Chef Brianna and love potions (cocktails).

M’tucci’s Twenty-Five will have a Smoked Salmon Salad, Pan-Seared Asian Sea Bass and Grilled Scallops. Dessert will be a Berry & Cream Roulade from the Pastry Palace.

M’tucci’s Bar Roma will have a Four Course Tasting Menu ($51pp) with choices that include Surf & Turf Mussels, Calamari and Lobster Ravioli. Berry & Cream Roulade for dessert and two lovely cocktails; Be Mine and I’m Yours will be featured.

Full menus will be posted here next Friday

Albuquerque Business First 2024 Philanthropy Awards

We are thrilled to be a “Corporate Giver” Winner of the 2024 Philanthropy Awards, just announced this week.

Weekend Specials

M’tucci’s Italian

Ravioli - Black Truffle/Ricotta Filling - Beef Tips, Portobello Mushrooms, Caramelized Onions, Spinach, Cacio Sauce, Pecorino $25

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

Red Wine Braised Lamb Shank - 20 oz. Lamb Shank, Horseradish Mashed Potatoes, Green Beans, Mint $31

Weekend Cocktail

Passion of the Fruit - Aviation Gin, Liquid Alchemist Passion Fruit, Liquid Alchemist Orgeat, Fresh Lime Juice


M’tucci’s Moderno

14 oz. NY Strip - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $37

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

Sackett Farms Pork Tenderloin - Salt Water Potatoes, Roasted Artichokes, Dijon Lemon Butter Sauce $25

Weekend Cocktail

Smokey Citrus Sorcery - La Vida Mezcal, Strega, Chamomile Tea, Honey Simple Syrup, Fresh Lemon Juice

M’tucci’s Twenty-Five

Beemster Green Chile Shrimp Alfredo Torelloni - Shrimp, Prosciutto, Marinated Tomatoes, NM Green Chiles, Beemster Hatch Chile Alfredo Sauce, Scallions

Pan-Seared Bluenose Bass - Garlic Mashed Potatoes, Braised Greens, Artichoke Hearts, Lemon Caper Butter Sauce $36

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

Weekend Cocktail

Crème Bulleit - Bulleit Bourbon, Vanilla Bean Paste, Vanilla White Chocolate Simple Syrup, Heavy Cream, Whole Egg

M’tucci’s Bar Roma

Grilled 8 oz. Picaña Steak - Pancetta & Jalapeño Potato Croquettes, Roasted Tri-Color Carrots, Chimichurri Rojo, Local Sunflower Micro Greens $33

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

Weekend Cocktail

Kyle-labrian Margarita - Espolon Blanco Tequila, Calabrian Chiles, Fresh Lime Juice, Simple Syrup

Live Music for January, February & March

M’tucci’s Bar Roma - 6:30pm Wednesday & 1:00 Sunday

Every Sunday: The Dee Brown Situation

1/31 Gilbert Uribe

2/7 Shane Wallin

2/14 Gilbert Uribe 

2/21 Lani Nash

2/28 Javier Ortega 

3/6 Shane Wallin 

3/13 Kirk Matthews 

3/20 Gilbert Uribe 

3/27 Lani Nash 

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

1/26 Lani Nash

2/1 Oscar Butler 

2/2 Cali Shaw 

2/8 Matt Jones 

2/9 Eryn Bent 

2/15 Shane Wallin 

2/16 Lani Nash 

2/22 Gilbert Uribe 

2/23 Alex Maryol 

2/29 Johnny Lloyd 

3/1 Lani Nash 

3/7 Gilbert Uribe 

3/8 RJ Perez 

3/14 Kirk Matthews 

3/15 Cali Shaw

3/21 Oscar Butler 

3/22 Alex Maryol 

3/28 Shane Wallin 

3/29 Grace Marks

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

1/26 Cali Shaw

2/1 RJ Perez 

2/2 Gilbert Uribe 

2/8 Alex Maryol 

2/9 Grace Marks 

2/15 Cali Shaw 

2/16 Javier Ortega 

2/22 Oscar Butler 

2/23 RJ Perez 

2/29 Shane Wallin 

3/1 Matt Jones 

3/7 Johnny Lloyd 

3/8 Alex Maryol 

3/14 Shane Wallin 

3/15 TBA 

3/21 RJ Perez 

3/22 Javier Ortega 

3/28 Eryn Bent 

3/29 Gilbert Uribe 

Thanks for reading. See you next Friday. Ciao!

M'tucci's 2023, Pt. 2

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In late 2012, when Jeff Spiegel and Katie Gardner placed an ad in Craigslist for a chef, they met John Haas, a young chef who was the Executive Chef at Bravo. With decades of restaurant experience between them, they selected a failed location on the west side of Albuquerque and, after extensive remodeling, created what initially was M’tucci’s Kitchina, which became M’tucci’s Italian.

Ten years later, with four thriving restaurants in different neighborhoods of the metro area, M’tucci’s has become what they envisioned, a welcoming space with great food and drinks, where everyone is welcomed like you are guests in our home.

Last July, we threw a week-long party to celebrate our accomplishments and our many guests who have supported us through our first ten years. Ever mindful of one of the reasons for our success, we started the 10th Anniversary Week with a party for our staff - the invaluable M’tucci’s family.

The preparation for the celebrations was exhausting, the events were exhilarating and in true M’tucci’s fashion, memorable. Take a look back at some of the events, plus a video from the week.

We continued with monthly Pairing Dinners, rotating them between locations. Notable dinners included a Pairing Dinner with local VARA Wines at M’tucci’s Italian in June, a German-themed Beer Dinner at M’tucci’s Twenty-Five with Marble Brewing in October, and a Pairing Dinner with Jackson Family Wines that benefited Mandy’s Farm at M’tucci’s Moderno in November. Details for the next Pairing Dinner in March will be revealed next month.

We added one new product and revamped another in 2023. M’tucci’s partnership with Sackett Farms, an Iowa farmer who raises heritage breed pigs, added M’tucci’s Bacon to our menus and to our packaged products available at all restaurants and at area Albertsons Markets.

“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.

In September, we made the switch to the style of pasta that is common throughout Southern Italy. Eggless pasta comes from the traditions of cucina povera (the kitchen of the poor), when people couldn’t afford eggs, but they grew the best wheat in Italy. Now, we make our pasta with only the best 00 hard durum wheat flour imported from Italy and water. It is made with bronze-cut dies, which produces rough-surfaced pasta, which holds sauce more efficiently.

After more than a year of planning and working with Mandy’s Farm in the South Valley, we were present for the harvesting of the corn grown with seed that we imported from Italy. The initial planting only produced enough seed for two 50-foot rows, but they harvested enough seed to plant four 100-foot rows next Spring. We also hand-ground the dried corn and made polenta, which was served at the Jackson Family Wines/Mandy’s Farm Dinner in November.

Don’t expect M’tucci’s #5 in 2024 (sorry Santa Fe), but you can expect a few surprises and you can count on our promise to continue to be better every day.

In 2023, our Founders, Jeff & Katie, funded a program to provide tutors for the children of the M’tucci’s family. We invite you to join us for an evening of food and drink, the opportunity to win door prizes and a Private Chef’s Dinner. Your contributions will help the M’tutoring Program to continue. Your donations will ensure that we can do our small part for New Mexico education. Please RSVP, since space is limited.

Weekend Specials

M’tucci’s Italian

Ravioli - Parsnips/Honey/Ricotta Filling - Sautéed Broccolini, Roasted Butternut Squash, Chives, Taleggio Cream Sauce, Pecorino, Crispy Prosciutto $25

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

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

NM Red Chile Braised Sackett Farms Pork Shoulder - Salt Water Potatoes, Caramelized Onions, Spinach $27

Weekend Cocktail

Grande Oro Margarita - Espolón Añejo Tequila, Grand Marnier “Louis Alexandre” Liqueur, Fresh Lime Juice, Simple Syrup


M’tucci’s Moderno

14 oz. NY Strip - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $37

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

Shrimp Diavolo - Shrimp, Caramelized Onions, Celery, Green Chile, Capers, Chile Flakes, White Wine, Marinara, House Made Spaghetti $25

Weekend Cocktail

Empress Flower - Empress Gin Elderflower Rose, Aperol, St. Germaine, Fresh Lemon Juice, Simple Syrup, M’tucci’s Sparkling Wine Float

M’tucci’s Twenty-Five

Chicken Pesto Spaghetti - Seared Chicken Breast, Mushrooms, Sun-Dried Tomatoes, Feta, Pine Nuts, Pesto Cream Sauce $19

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

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

Weekend Cocktail

Dazed and Confused - Bacardi Rum, Campari, Fresh Lime Juice, Pineapple Juice, Simple Syrup

M’tucci’s Bar Roma

Cold Smoked Double Bone Pork Chop - Agave-Seared Sackett Farms Pork Chop, Seared Potato Gnocchi with Roasted Butternut Squash, Arugula, Sweet Onion Mostarda Coulis $27

Pan-Seared Mahi Mahi - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Capers, Lemon Caper Butter Sauce $29

Weekend Cocktail

New York State of Mind - Weller Bourbon, Averna, Aperol, Grapefruit Bitters, Gruet Brut Rosé Float

Live Music for January, February & March

M’tucci’s Bar Roma - 6:30pm Wednesday & 1:00 Sunday

Every Sunday: The Dee Brown Situation

1/24 RJ Perez 

1/31 Gilbert Uribe

2/7 Shane Wallin

2/14 Gilbert Uribe 

2/21 Lani Nash

2/28 Javier Ortega 

3/6 Shane Wallin 

3/13 Kirk Matthews 

3/20 Gilbert Uribe 

3/27 Lani Nash 

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

1/19 Grace Marks 

1/25 RJ Perez 

1/26 Lani Nash

2/1 Oscar Butler 

2/2 Cali Shaw 

2/8 Matt Jones 

2/9 Eryn Bent 

2/15 Shane Wallin 

2/16 Lani Nash 

2/22 Gilbert Uribe 

2/23 Alex Maryol 

2/29 Johnny Lloyd 

3/1 Lani Nash 

3/7 Gilbert Uribe 

3/8 RJ Perez 

3/14 Kirk Matthews 

3/15 Cali Shaw

3/21 Oscar Butler 

3/22 Alex Maryol 

3/28 Shane Wallin 

3/29 Grace Marks

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

1/19 Eryn Bent

1/25 - no music because of special event

1/26 Cali Shaw

2/1 RJ Perez 

2/2 Gilbert Uribe 

2/8 Alex Maryol 

2/9 Grace Marks 

2/15 Cali Shaw 

2/16 Javier Ortega 

2/22 Oscar Butler 

2/23 RJ Perez 

2/29 Shane Wallin 

3/1 Matt Jones 

3/7 Johnny Lloyd 

3/8 Alex Maryol 

3/14 Shane Wallin 

3/15 TBA 

3/21 RJ Perez 

3/22 Javier Ortega 

3/28 Eryn Bent 

3/29 Gilbert Uribe 

Thanks for reading. See you next Friday. Ciao!

M'tucci's 2023, Pt 1

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We had quite a year in 2023. Not opening a new M’tucci’s (and don’t expect #5 anytime soon), allowed us to focus on some new community programs, to host several creative pairing dinners and to add new menu items during the first half of 2023. Company Chef Shawn Cronin worked with the Executive Chefs, Cory Gray @ M’tucci’s Italian, Jorge Monterrosa @ M’tucci’s Moderno, Damien Lucero @ M’tucci’s Bar Roma, John Eidson @ M’tucci’s Twenty-Five and Executive Pastry Chef Brianna Dennis to create some memorable multi-course pairing dinners.

First up was a Wine Pairing Dinner at M’tucci’s Bar Roma in January. The Italian Wine Dinner was so popular that the entire dining room was dedicated to the five-course dinner.

Chefs Cory and Jorge at M’tucci’s Italian and M’tucci’s Moderno added dishes featuring fresh Totten Inlet Mussels from Washington to their menus, which are wildly popular. I highly recommend both, but I order the Saffron Mussels appetizer regularly.

While we have good relationships with several local breweries and wineries, our relationships with Steel Bender and Sheehan are really special. Steel Bender uses our M’tucci’s Maker’s Mark barrels, after our Special Select bourbon is bottled, to age Amelia, an Belgian Quad. Amelia is now on top at M’tucci’s Bar Roma and M’tucci’s Moderno and in bottles at Teddy Roe’s. It will be added soon at our other locations.

In March they created a special wheat beer for Teddy Roe’s called Policy Wheat. Stay tuned for the next collaboration with Steel Bender, coming in Febraury. (Hint: think Juicy)

Sheehan plays a big role in our Private Label wine program, helping with blending, bottling and labeling our wines. Our Pairing Dinner at M’tucci’s Moderno was a huge success, with creative dishes and an opportunity for many to sample some impressive wines, made exclusively with New Mexico grapes.

In our continuing efforts to make a difference in New Mexico education, we started a series of cooking lectures and demonstrations with the culinary program at Rio Rancho High School. Robin Dibble, Operating Partner/GM at M’tucci’s Moderno and several of our chefs worked with the students once a month. Company Chef Shawn Cronin shows the students how to make mozzarella in the following photos

One of the largest and most ambitious Pairing Dinners in the first half of 2023 was the Whiskey Pairing Dinner at M’tucci’s Bar Roma. Guests occupied the entire dining area in the bar to enjoy a creative dinner paired with top shelf whiskeys from Jeffersons and Rabbit Hole.

We will have specials menus for Valentine’s Day in February. Watch La Gazzetta and our Facebook pages for those menus and for news of the next Pairing Dinner in March.

Weekend Specials

M’tucci’s Italian

Ravioli - Red Chile/Ricotta Filling - Cotto Ham, Red Onions, Asparagus, Gorgonzola Thyme Cream Sauce, Pecorino, Parsley $25

8 oz. Beef Tenderloin - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $33

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

Herb-Braised Beef Cheeks - Black Truffle Gnocchi, Mushrooms, Caramelized Onions, Kale, Parsley $27

Weekend Cocktail

Cherry Mirage - Tito’s Vodka, Cacao Liqueur, Maraschino, Fresh Lemon Juice, Simple Syrup


M’tucci’s Moderno

24 oz. Porterhouse - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $43

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

Crispy Chicken Confit - Mushroom/Celery/Carrot Risotto, Creamy Mushroom Sauce $23

Weekend Cocktail

Reggae Rum Punch - Vara Añejo Ru, Fresh Orange, Pineapple & Lime Juices, Torani Strawberry Syrup

M’tucci’s Twenty-Five

Frutti di Mare - Baby Clams, Bay scallops, Shrimp, Whole Clams, Spicy Marinara, Basil, Shaven Parmesan, Lemon Zest $23

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

24 oz Porterhouse - Garlic Mashed Potatoes, Charred Broccolini, Creamy Horseradish Remoulade $43

Weekend Cocktail

The Final Countdown - Woodford Rye, Frangelico, Aztec Chocolate Bitters, Simple Syrup

M’tucci’s Bar Roma

Braised Beef Short Rib Bianco - Black Truffle Smoked Gouda Potato Au Gratin, Citrus Rosemary Cream Braised Beef Short Ribs, Seared Purple Kale with Amaro Roasted Apple Slaw, Garnished with Fresh Herbs and Pecorino $31

Pan-Seared Mahi Mahi - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Capers, Lemon Caper Butter Sauce $29

Weekend Cocktail

Gin Blossom - Bulldog London Dry Gin, Meletti Amaro, Blueberry Hibiscus Lemon Juice, Simple Syrup

Live Music for January, February & March

M’tucci’s Bar Roma - 6:30pm Wednesday & 1:00 Sunday

Every Sunday: The Dee Brown Situation

1/17 Lani Nash

1/24 RJ Perez 

1/31 Gilbert Uribe

2/7 Shane Wallin

2/14 Gilbert Uribe 

2/21 Lani Nash

2/28 Javier Ortega 

3/6 Shane Wallin 

3/13 Kirk Matthews 

3/20 Gilbert Uribe 

3/27 Lani Nash 

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

1/12 Javier Ortega 

1/18 Gilbert Uribe

1/19 Grace Marks 

1/25 RJ Perez 

1/26 Lani Nash

2/1 Oscar Butler 

2/2 Cali Shaw 

2/8 Matt Jones 

2/9 Eryn Bent 

2/15 Shane Wallin 

2/16 Lani Nash 

2/22 Gilbert Uribe 

2/23 Alex Maryol 

2/29 Johnny Lloyd 

3/1 Lani Nash 

3/7 Gilbert Uribe 

3/8 RJ Perez 

3/14 Kirk Matthews 

3/15 Cali Shaw

3/21 Oscar Butler 

3/22 Alex Maryol 

3/28 Shane Wallin 

3/29 Grace Marks

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

1/12 RJ Perez 

1/18 Oscar Butler 

1/19 Eryn Bent

1/25 Cali Shaw

1/26 Grace Marks

2/1 RJ Perez 

2/2 Gilbert Uribe 

2/8 Alex Maryol 

2/9 Grace Marks 

2/15 Cali Shaw 

2/16 Javier Ortega 

2/22 Oscar Butler 

2/23 RJ Perez 

2/29 Shane Wallin 

3/1 Matt Jones 

3/7 Johnny Lloyd 

3/8 Alex Maryol 

3/14 Shane Wallin 

3/15 Kirk Matthews 

3/21 RJ Perez 

3/22 Javier Ortega 

3/28 Eryn Bent 

3/29 Gilbert Uribe 

Thanks for reading. See you next Friday. Ciao!

M'tucci's New Giuseppe's Tribute

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The new 2019 Giuseppe’s Tribute has finally arrived at all M’tucci’s locations. Conceived and planned by President John Haas and VP Austin Leard as a tribute to M’tucci’s founder, Joseph “Jeff” Spiegel, this Reserve Napa Valley Cabernet Sauvignon is a single vineyard wine from Rutherford’s Aloto-Pier Vineyard. The name was chosen because Giuseppe is the Italian equivalent of Joseph.

“Jeff’s passion is the Italian lifestyle, which is what he created and brought to Albuquerque with the founding of M’tucci’s Restaurants,” explained John Haas, M’tucci’s Restaurants President. “It felt very important to do something to honor of Jeff and thank him for everything he’s done for all of us. This wine represents the highest level of excellence possible in our wine…a perfectly fitting tribute to him.”

Giuseppe’s Tribute has a perfumed bouquet of wild dark berries, and toasty oak spice, while the flavor is full of classic Cabernet character. The Cab has flavors of blackberry, cassis, and black forest cake, with subtle hints of violet, toast and mocha, which add complexity. The focused tannins are broad, exhibiting the signature cocoa powder texture and expansive character upon which Rutherford is known.  It is a very full-bodied wine and will be a perfect pairing for any of the heartier meat dishes on the menu. 

The latest version of M’tucci’s Rosso is a blend from the Columbia Valley in Washington. Our new Rosso is 38% Cabernet Sauvignon, 27% Sangiovese, 20% Barbera and 15% Nebbiolo.

Our new Rosso has aromas of raspberry, black cherry, and baking spice, with deeper flavors of black currant and ripe strawberry.  This wine is medium in body, bright and lively on the palate.  The complexity and bright juicy fruit make it an ideal pairing for any dish on the menu. As the lightest of the M’tucci’s red wine offerings, it is a wonderful complement to all of the pasta dishes as well as many of the lighter meat dishes on the menu.

M’tucci’s 2024 Gala

We closed on January 2, to throw a big party for and to honor our 300+ employees. There were drinks, M’tucci’s Charcuterie Boards (of course), raffled prizes, a catered dinner, a DJ, and awards for Best Dressed, Best  Attitude and Best Teammate. We dressed up and had a night out at the GAAR events room!

Weekend Specials

M’tucci’s Italian

Ravioli - Lemon/Ricotta Filling - M’tucci’s Bacon, Artichokes, Sun-Dried Tomatoes, Kale, Caramelized Onions, Pecorino $25

24 oz. 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 $29

Sackett Farms Pork Shank - Red Wine/Porcini/Tomato Braise, Sautéed Broccolini, Creamy gorgonzola Polenta $27

Weekend Cocktail

Apples from the Barrel - Hot Apple Cider, M’tucci’s Barrel Whiskey, Fresh Lemon Juice


M’tucci’s Moderno

14 oz. Ribeye - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $39

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

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

Weekend Cocktail

Biscochito Martini - Vanilla Vodka, Bailey’s Irish Cream, Amaretto, Cream, Cinnamon

M’tucci’s Twenty-Five

Chicken Marsala - Grilled Chicken Breasts, Fingerling Potatoes, Roasted Garlic Green Beans, Mushroom Marsala Sauce $25

Pan-Seared Yellow Tail - Garlic Mashed Potatoes, Braised Greens, Artichoke Hearts, Lemon Caper Butter Sauce $33

24 oz T-Bone - Garlic Mashed Potatoes, Charred Broccolini, Creamy Horseradish Remoulade $43

Weekend Cocktail

A Bananas New Year - Courvoisier VS Cognac, Giffard Banana Liqueur, Chocolate Bitters

M’tucci’s Bar Roma

Fennel Braised Sackett Farms Pork Belly Ragù - Roasted Tomatoes, Caramelized Onions, White Wine, Hose Made Campanelle Pasta, Shaved Parmesan & Fresh Basil $25

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

Weekend Cocktail

Amoxicillin - Yellowstone Bourbon, Domaine de Canton Ginger Liqueur, Montenegro Amaro, Fresh Lemon Juice, Simple Syrup

Live Music for January, February & March

M’tucci’s Bar Roma - 6:30pm Wednesday & 1:00 Sunday

Every Sunday: The Dee Brown Situation

1/10 Johnny Lloyd 

1/17 Lani Nash

1/24 RJ Perez 

1/31 Gilbert Uribe

2/7 Shane Wallin

2/14 Gilbert Uribe 

2/21 Lani Nash

2/28 Javier Ortega 

3/6 Shane Wallin 

3/13 Kirk Matthews 

3/20 Gilbert Uribe 

3/27 Lani Nash 

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

1/5 Chris Dracup

1/11 Cali Shaw

1/12 Javier Ortega 

1/18 Gilbert Uribe

1/19 Grace Marks 

1/25 RJ Perez 

1/26 Lani Nash

2/1 Oscar Butler 

2/2 Cali Shaw 

2/8 Matt Jones 

2/9 Eryn Bent 

2/15 Shane Wallin 

2/16 Lani Nash 

2/22 Gilbert Uribe 

2/23 Alex Maryol 

2/29 Johnny Lloyd 

3/1 Lani Nash 

3/7 Gilbert Uribe 

3/8 RJ Perez 

3/14 Kirk Matthews 

3/15 Cali Shaw

3/21 Oscar Butler 

3/22 Alex Maryol 

3/28 Shane Wallin 

3/29 Grace Marks

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

1/5 Javier Ortega 

1/11 Matt Jones 

1/12 RJ Perez 

1/18 Oscar Butler 

1/19 Eryn Bent

1/25 Cali Shaw

1/26 Grace Marks

2/1 RJ Perez 

2/2 Gilbert Uribe 

2/8 Alex Maryol 

2/9 Grace Marks 

2/15 Cali Shaw 

2/16 Javier Ortega 

2/22 Oscar Butler 

2/23 RJ Perez 

2/29 Shane Wallin 

3/1 Matt Jones 

3/7 Johnny Lloyd 

3/8 Alex Maryol 

3/14 Shane Wallin 

3/15 Kirk Matthews 

3/21 RJ Perez 

3/22 Javier Ortega 

3/28 Eryn Bent 

3/29 Gilbert Uribe 

Thanks for reading. See you next Friday. Ciao!

2023 - A Year for M'tucci's Giving

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This year has seen M’tucci’s taking a lot of giant steps. We created a tutoring program for the children of our staff, we participated in fundraising sponsorships and events for the Grief Center, Watermelon Ranch and Mandy’s Farm.

Alongside the tutoring effort, M’tucci’s works with APS Transitions and the Rio Rancho culinary program to teach high school students how to cook and work in the restaurant industry. As a part of its initiatives, M’tucci’s also works with those who have developmental disabilities, often offering them positions working in M’tucci’s restaurants.

M’tucci’s provides great benefits to its employees as well. Things like four-day work weeks and health insurance are ways that M’tucci’s invests in and gives back to its employees. For more watch this recent clip on KRQE’s New Mexico Living.

The restaurant industry is known for hiring younger hourly employees and employees that aren’t offered health insurance, vision and dental insurance nor disability insurance. M’tucci’s Restaurants, one of the largest locally owned and operated restaurant groups in Albuquerque, is hoping to change that trend. Effective January 1, 2024, all employees qualify for company paid insurance benefits medical, dental, vision, short-term disability, critical illness, accident, legal identity theft insurance. Working with Behind Every Business, M’tucci’s Restaurants has set up the benefits as a cafeteria style – where employees can pick and choose which options they want. And the company is paying 60% of the costs.

“M’tucci’s Restaurants is nothing without our amazing team,” explained John Haas, M’tucci’s Restaurants President. “It’s appalling that most restaurant workers don’t have these important insurance products available to them. We look at our team members as career employees, not hourly, and we now offer the type of benefits they’d expect from any career.”

Every employee was given the opportunity to participate in the benefits programs. About two- thirds chose not to either because they have coverage elsewhere or are selecting the option to be self-insured.

“We hope to start a new trend and see other local restauranteurs follow our lead,” Haas added.

“We are known for our exceptional customer service and exceptional Italian cuisine,” explained Howie Kaibel, M’tucci’s Restaurants Minister of Culture. “Now we are committed to adding exceptional employer to that list.”

New Year’s Eve Menus Available all Weekend

New Year’s Eve Hours

M’tucci’s Italian & Twenty-Five: Last seating at 9:00pm

M’tucci’s Moderno and Bar Roma: Last seating at 10:00pm

We will be closed Monday and Tuesday January 1 & 2

Live Music for January

M’tucci’s Bar Roma - 6:30pm Wednesday & 1:00 Sunday

Every Sunday: The Dee Brown Situation

1/3 Alex Maryol 

1/10 Johnny Lloyd 

1/17 Lani Nash

1/24 RJ Perez 

1/31 Gilbert Uribe

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

1/4 Oscar Butler 

1/5 Chris Dracup

1/11 Cali Shaw

1/12 Javier Ortega 

1/18 Gilbert Uribe

1/19 Grace Marks 

1/25 RJ Perez 

1/26 Lani Nash

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

1/4 Gilbert Uribe 

1/5 Javier Ortega 

1/11 Matt Jones 

1/12 RJ Perez 

1/18 Oscar Butler 

1/19 Eryn Bent

1/25 Cali Shaw

1/26 Grace Marks

Thanks for reading. See you next year. Ciao!

Liquid Holiday Cheer

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There are many reasons to be cheerful during this holiday season. New and traditional beverages are just a few of those reasons.

The holidays are a great time of year if you are a fan of Christmas Ale, spiced cider, mulled wine, wassail, rompope or spirited egg nog.

Rompope is the popular Christmas drink in Mexico and Central America. It was created by the Santa Clara nuns in Puebla in the 17th century as a way to raise money. It’s similar to egg nog, but uses nuts (usually almonds), milk, sugar, cinnamon and cooked egg yolks (no egg white). The spirit is usually rum or mezcal. You can buy it bottled, but it’s best when it is homemade.

Wassail is a British holiday drink, made with warm ale or cider, fruit, spices, sugar and eggs. Several legends surround the creation of wassail, including the pagan ritual of making the punch, hanging wassail-soaked pieces of bread in the apple trees and singing to the trees to ensure a good harvest.

European breweries have a long tradition of producing Christmas Ales. There isn’t a specific brew style for a Christmas Ale, but it generally has a higher ABV (alcohol by volume, 6-14%), dark flavored malts, spices, herbs and fruits. In the U.S., San Francisco’s Anchor Steam has made a Christmas Ale for the past 48 years. The ale had a different label and flavor profile every year. Sadly, the brewery has financial troubles and announced that they would not produce a Christmas Ale this year.

Our friends at Steel Bender Brewyard have released a new version of AMELIA, a Bourbon Barrel-Aged Belgian-Style Quad.

“The base beer for this barrel-aged collaboration with our friends at M'tucci's started as a Belgian Strong Ale, a complex marriage of aromas and flavors that could be described as nothing short of magical. We then aged it for just under one year in four barrels that previously held M’tucci’s Private Select Maker’s Mark Bourbon.  The barrel character compliments the base beer – a deep copper pour with a creamy, off-white head that reveals dried fruit and perfume-like alcohol – while adding an oak and warm vanilla barrel character that invites you to take your time and enjoy the sipping,” said Steel Bender co-owner Shelby Chant.

Appearance - Dark copper w/ off white head
Aroma - Bourbon, vanilla/oak, dark dried fruit, rose/alcohol
Flavor - Spice, bourbon, dark dried fruit, warm alcohol finish

Last year’s AMELIA was terrific, although with an ABV above 11%, having more than one was a little dangerous. The current Amelia is (in our opinion) better than last year, not least because the ABV is around 8%, so she isn’t quite as boozy.

AMELIA is now available by the bottle at Teddy Roe’s and will soon be on tap at M’tucci’s locations.

Eggnog probably shares the same reputation as fruitcake - you either love it or hate it. As a child, it was one of the treats of Christmas when the local dairies would produce it. In my teens, I couldn’t stand the stuff, because it was too sweet and I wasn’t (technically at least) able to add booze. I’ve mostly avoided it during my adulthood.

Last January we were visiting dear friends in Colorado and they were making a large batch of eggnog, which was intended for aging in the fridge. It was inspired by a recipe from the celebrated cocktail bar, Death & Co (locations in NYC, Denver, LA and D.C). Their bartenders have some advice on great eggnog:

“Really great eggnog starts with really great ingredients. Considering the majority of the cocktail is dairy, using a fresh quality cream and milk is key. Using a high proof spirit is also of importance. Because of the fat content of the dairy, higher alcohol spirits are needed to cut that and allow their own flavors to shine.”

“The biggest mistake I see from bartenders is treating this like just another cocktail. It’s really meant as a communal drink. Something to be prepared and chilled down ahead of time rather than shaken for each individual serving.

Traditionally, eggnog was a drink that laid down to rest for a period of time. In nature, chickens don’t lay eggs year-round and, in order to not waste, people would add those eggs to alcohol and sugar, which act as a preservative. At Death & Co., we make the eggnog in very large batches, then allow it to rest in glass bottles at a cold temperature for at least two months before serving. This really allows the flavor to meld and it changes the flavor and texture over time.”

Our friends, Matt and Heather adapted the recipe below to make a large batch and gave us a quart mason jar, which sat in the back of the fridge (shake it once a month). Matt recommends serving it with a bourbon float. I took his advice and I agree!

Here is the Death & Co recipe, in case you don’t want to wait until next year to drink it. Merely apply some math if you intend to make a couple of gallons. It’s so much better than the sweet stuff from a milk carton!

Eggnog Ingredients:

  • .75 oz Old Grand Dad 114 bourbon

  • .50 oz Pierre Ferrand 1840 Cognac

  • .50 oz Smith and Cross Jamaican rum

  • .50 oz Blandy’s 5yr Rainwater Madeira

  • 1.5 oz Sugar

  • 1 Egg

  • 2 oz Heavy cream

  • 3 oz Whole milk

Directions:

  • Combine all ingredients into a blender at very low speed.

  • Blend until sugar is dissolved.

  • Chill, then serve.

  • Garnish with grated nutmeg.

All M’tucci’s have special cocktails this weekend made with spirits from the Beam Suntory family.

All M’tucci’s will close at 8:00pm 12/24 and are closed 12/25.

Happy Holidays from all of us at M’tucci’s!

Around The World Dinner at Teddy Roe’s

12/28/23

New Year’s Eve Specials at M’tucci’s

Reservations strongly recommended

Only 10 days left to buy a Holiday Gift Card and

a Holiday Cookie Box!

Weekend Specials

M’tucci’s Italian

Ravioli - Black Truffle/Ricotta Filling - Mushroom Ragù, Roasted Cauliflower Cream Sauce, Saffron Bread Crumbs, Gorgonzola, EVOO drizzle $25

8 oz. Beef Tenderloin - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $33

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

Red Wine Porcini Braised Duck Leg/Thigh - Creamy Risotto, Sun-Dried Tomatoes, Kale, Parsley $27

Weekend Cocktail

Have Anise Christmas - Vanilla Absolut, Sambuca, Chai Simple Syrup, Half & Half, Cinnamon Sugar Sprinkle

Suntory Hibiki Japanese Whiskey (neat)


M’tucci’s Moderno

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

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

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

Weekend Cocktail

Santa Slayys! - Suntory Toki Japanese Whiskey, Cockburn Port, Plum Bitters, Angostura Bitters

M’tucci’s Twenty-Five

Savory Sausage Pappardelle - M’tucci’s Italian Sausage, Smoked Cauliflower, Sweet Corn and Peppers, Creamy Beef Brodo and House Made Pappardelle $25

Pan-Seared Bluenose Bass - Garlic Mashed Potatoes, Braised Greens, Artichoke Hearts, Lemon Caper Butter Sauce $36

24 oz Porterhouse - Garlic Mashed Potatoes, Charred Broccolini, Creamy Horseradish Remoulade $43

Weekend Cocktail

Beam Berry Mule - Jim Beam Bourbon, Ginger Beer, Muddled Blackberries, Fresh Lemon Juice

M’tucci’s Bar Roma

Milk-Braised NZ Lamb & Ricotta Filled Ravioli - Braised Lamb, Shallots, Citrus Gremolata, Sage Brown Butter, Fried Kale $27

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

Weekend Cocktail

Hot Buttered Rum - Prichard’s Rum, House Made Butter & Spice Bomb

Basil Boulevard - Basil Hayden Bourbon, Averna Amaro, Aperol, Peychaud Bitters

Live Music for December

M’tucci’s Bar Roma - 6:30pm Wednesday & 1:00 Sunday

Every Sunday: The Dee Brown Situation

12/27 RJ Perez 

12/31 Jeremy Harris Jazz Trio: 7:00 - 9:00

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

12/22 Cali Shaw

12/28 Rj Perez 

12/29 Shane Wallin

12/31 Piano Man “A” Sharp: 8:00 - 11:00

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

12/22 Oscar Butler 

12/28 Shane Wallin 

12/29 Matt Jones

12/31 - Muni & Jared from Le Chat Lunatique: 4:00 - 8:00

Thanks for reading. See you next Friday. Ciao!

Time for Prosecco!

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While I think any day is a good day for a sparkling beverage like prosecco, the holidays are definitely the perfect time to open a bottle of bubbly on a regular basis. Italians don’t need a special occasion to enjoy prosecco, their famous sparkling wine, and neither should we. It’s consumed regularly at bars, cafes, and restaurants, especially in the Veneto, where prosecco is produced.

After the end of our stay in Venice last September, we ventured into the edge of the Dolomite mountains for lunch, since none of us had seen the mighty Dolomites. The area around Agordino felt more like Germany or Austria, with Tyrolean architecture everywhere.

We spent two days at an agriturismo outside of Valdobbiadene, one of the top regions for DOCG prosecco. Due Carpini has a few rooms in two houses and is surrounded by vineyards growing glera grapes, the primary grape for prosecco.

Prosecco is produced in a large area of the Veneto and Friuli in northeastern Italy, but only a few small areas have received the Italian government’s DOCG designation, which represent the highest quality and standards for any Italian wine.

This is from the website of a winemaker in Asolo:

Consumers in Italy and the United States are still often confused by the differences between Prosecco DOCG and Prosecco DOC.

It was back in 2009 when the Prosecco DOCG was officially recognized by the Italian government’s agricultural ministry and the National Committee for Italian Wines (which regulates the DOCG and DOC systems).

With the creation of the new designation (DOCG means designation of controlled and guaranteed origin while DOC stands simply for designation of controlled origin, without the guarantee), the production area for top Prosecco was limited to the provinces of Valdobbiadene (the most famous), Conegliano (the historic center for Prosecco production, which stretches back to the 1700s), and Asolo (the least known of the top townships for Prosecco production, where Bele Casel grows its wines).

To add the “guaranteed” to the labeling, the grapes used to make the wine must be grown in one of those townships.

The DOC, on the other hand, was expanded to included a wider swath of the Veneto region and it also included Friuli-Venezia Giulia (known simply as Friuli), where Prosecco and vinified has been grown for some time now.

The bottom line is the following: Prosecco grown in Asolo, Valdobbiadene, and Conegliano is hillside Prosecco while the Prosecco grown in the greater Veneto and Friuli is valley-floor Prosecco. The hillside Prosecco has to be hand-farmed because the slopes of the hills in those township are famously steep. Valley-floor Prosecco is generally machine farmed.

There are more than 20 growers around Valdobbiadene, but since we weren’t going to bring prosecco home, we didn’t visit them and do any tastings. Instead, we spent our days walking and driving around the vineyards, drinking prosecco by the pool and enjoying a wonderful trattoria in town. Our dinner, with prosecco of course, was so good at Ombra Longa. While there, a server walked by with a large platter of seafood. When we asked about it, she replied it was their version of Spanish paella and that it had to be ordered 24 hours in advance. So we did. The perfect dinner with prosecco, of course!

ABQ the Mag - Best of City

Best Italian - Five Years in a Row!

Around The World Dinner at Teddy Roe’s

12/28/23

New Year’s Eve at M’tucci’s

Holiday Cookie Box - $19

Please call the restaurant closest to you.

Pumpkin Roll with Cream Cheese Frosting, Biscochitos, Dark Chocolate Cookies, Mini Olive Oil Loaf

Some of the New Menu Items at M’tucci’s Bar Roma

Weekend Specials

M’tucci’s Italian

Ravioli - Morbier/Ricotta Filling - M’tucci’s Italian Sausage, Mushrooms, Red Onions, Spicy Tomato Cream Sauce, Shaved Parmesan & Fresh Basil $25

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

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

Sackett Farms Pork Shoulder - Tomatillo Braise, Calabacitas, Caramelized Onions, Corn, Crushed Tomatoes, Feta, Parsley $27

Weekend Cocktail

Dirty Snowman - Bacardi Rum, Green Chartreuse, Cream, Coconut, Fresh Lime Juice, Simple Syrup, Muddled Mint


M’tucci’s Moderno

14 oz. NY Strip - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $37

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

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

Weekend Cocktail

Christmas Chai Cheer - Vara Brandy, Espresso, Chai Tea, Simple Syrup, Orange/Vanilla Whipped Cream

M’tucci’s Twenty-Five

Chicken Caprese - Seared Garlic & Herb Chicken Breast, Marinated Tomatoes, Fresh Mozzarella, House Made Linguine, Tomato Cream Sauce, Garnish with Fresh Basil, Maldon Salt & Balsamic Reduction $25

Pan-Seared Alaskan Halibut - Garlic Mashed Potatoes, Braised Greens, Artichoke Hearts, Lemon Caper Butter Sauce $39

14 oz Ribeye - Garlic Mashed Potatoes, Charred Broccolini, Creamy Horseradish Remoulade $43

Weekend Cocktail

Smooth Talker - Frangelico, Giffard Banane du Bresil, Licor 43, Tito’s Vodka

M’tucci’s Bar Roma

Ravioli di Mare - House Made Five Cheese Ravioli, Shrimp, Portuguese Susage, Clams, Spicy Marinara $27

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

Weekend Cocktail

Royal Burro - M’tucci’s El Tesoro Reposado, Angostura Amaro, Giffard Violette, Fresh Lemon Juice, Simple Syrup

Live Music for December

M’tucci’s Bar Roma - 6:30pm Wednesday & 1:00 Sunday

Every Sunday: The Dee Brown Situation

12/20 Gilbert Uribe

12/27 RJ Perez 

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

12/15 Matt Jones

12/21 Javier Ortega 

12/22 Cali Shaw

12/28 Rj Perez 

12/29 Shane Wallin

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

12/15 Gilbert Uribe 

12/21 Johnny Lloyd 

12/22 Oscar Butler 

12/28 Shane Wallin 

12/29 Matt Jones

Thanks for reading. See you next Friday. Ciao!

M'tucci's Cookbook Guide

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New cookbooks are released every year and some find their way to my bookshelf. However, many of our chefs rely on favorites that have been with them for years. A few mentioned below are new to me. Hopefully, you’ll discover a new title to use in your kitchen or to give to someone you love.

John Haas, Founder/Company President:

“My favorite cookbook is Smoke & Spice by Cheryl Jamison. Growing up, my dad always cooked out of it and I've always cooked out of it. It was the original bible of BBQ and she lives here in NM. It's a classic and will never lose its relevance and significance.”

Cory Gray, Partner/Executive Chef at M’tucci’s Italian:

“One of my favorites is The Ultimate Soup Bible by Anne Sheasby. As you all know, one of my favorite things to make is soup and this was my go-to book early in my career. It still is and always will be. Also another great book is The Soul of a Chef by Michael Rulhman.”

Shawn Cronin, Partner/Company Chef:

“Two of my favorites are Salt Smoke Time and The Preservation Kitchen. Both are super cheap on Amazon and both showed what a little smoke, salt or vinegar can do to change the world. Oh, you got some herbs going bad? Here's three different ways to save them and make them taste better than they ever did.”

Aaron Trujillo, Sous Chef at M’tucci’s Italian:

“One of my favorite books is Salt Fat Acid Heat by Samin Nosrat. Definitely helps teach and remind me the important enhancement of flavors and textures in cooking. Everytime I open it up it inspires me.” (Nosrat also has a very good four-part series on Netflix that features each of these elements)

Justin Sandoval, Sous Chef at M’tucci’s Moderno:

“Old World Italian by Mimi Thorisson is a good one about traditional Italian food and cooking, with recipes and dishes based by region. Some you may not find anywhere else or have heard of.

Meats Illustrated: Foolproof Guide to Understanding and Cooking with Cuts of all Kinds -- This meat bible is good if you want to get into the weeds about different types, cuts and ways to prepare and to cook meat.”

Tony Gallegos, Sous Chef at M’tucci’s Bar Roma:

“I have a ton of great cookbooks at home that I love, but one that I think is great for a gift and is a must-have in every library is The Joy of Cooking. I always refer to it because it has all the essentials and is constantly updated and expanded upon.”

Ryan Seabrook, Sous Chef at M’tucci’s Twenty-Five:

“I have to agree that one of my early bibles was The Joy of Cooking. I still go back to it today and it's always been a useful tool for all types of cuisine.”

If someone you know is leaving home and getting their own place for the first time, this is the book to give to them, as my mother gifted this book to me many years ago. (the editor’s well-used and slightly fire-damaged copy is shown below.)

Amanda Cronin, General Manager at M’tucci’s Bar Roma said, “I love to introduce people to amaros this time of year.” There is no better book for that than Amaro by Brad Thomas Parsons.

A few cookbooks have been given to me by my wife, Jennifer, in the past year and I have purchased a few. It’s a great relationship: she inspires me and I love cooking for her.

Ottolenghi Simple is filled with Middle Eastern dishes from the celebrated London restaurant of Israeli-born Yotam Ottolenghi. There are many dishes with flavors that were new to me, but that I have grown to love, especially: roasted beets with yogurt and preserved lemon, and roasted eggplant with curried yogurt.

A16 is from the restaurant of the same name in San Francisco. The cookbook and the restaurant are completely focused on Southern Italian food and wine (A16 is the autostrada that runs from Naples to Puglia). I love the braised halibut with a crust of pistachios, preserved Meyer Lemon and capers. The roasted butternut squash with crispy pancetta and Calabrian chiles is a new favorite. A plus for wine lovers is a very detailed section on Southern Italian wines.

Pasta Grannies makes creating pasta at home look easy and so far, it has been. There is a YouTube channel for Pasta Grannies, too.

A Blissful Feast by Teresa Lust has recipes, but her book is more about an Italian-American chef’s discovery of her Italian family and heritage. The writing is crisp and precise and her encounters with Italians are charming.

The editor’s bookshelf

Happy Holidays and happy cooking from us.

Holiday Cookie Box - $19

Please call the restaurant closest to you.

Pumpkin Roll with Cream Cheese Frosting, Biscochitos, Dark Chocolate Cookies, Mini Olive Oil Loaf

New Menu Items at M’tucci’s Italian

Check out the details on the M’tucci’s Italian Menu Page. Click here

Weekend Specials

M’tucci’s Italian

Ravioli - Calabrian Chile/Ricotta Filling - Roasted Chicken, Sun-Dried Tomatoes, Caramelized Onions, Pesto Cream Sauce, Crispy Mortadella, Pecorino $25

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

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

Sackett Farms Pork Belly - Pineapple Rosemary Braised, Creamy Risotto, Asparagus, Pickled Radishes, Roasted Red Pepper, Pineapple Relish, Micro Greens

Weekend Cocktail

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


M’tucci’s Moderno

24 oz. Porterhouse - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $43

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

Duck Thigh & Leg Confit - Gratin Potatoes, Sautéed Spinach $24

Weekend Cocktail

Candy Cane Martini - Absolut Vanilla Vodka, Giffard Creme de Cacao, Menthe-Pastille Liqueur, Simple Syrup

M’tucci’s Twenty-Five

Pesto & Shrimp Tortelloni - Seared Shrimp, Mushrooms, Caramelized Onions, Sun-Dried Tomatoes, Pesto Cream Sauce $25

Pan-Seared Scallops - Garlic Mashed Potatoes, Braised Greens, Artichoke Hearts, Lemon Caper Butter Sauce $41

24 oz Porterhouse - Garlic Mashed Potatoes, Charred Broccolini, Creamy Horseradish Remoulade $43

Weekend Cocktail

The Nice List - Sazarac Rye Whiskey, Hennesey Cognac, Foro Amaro, Kopke 10-Year Tawny Port, Walnut bitters, Angostura Bitters

M’tucci’s Bar Roma

Sackett Farms Pork Shank - Traditional Vaccinara Braised Pork Shank, Cacio e Pepe White Bean Risotto, Caramelized Onions, Arugula, Orange Zest $29

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

Weekend Cocktail

Maple Rose - Elijah Craig Bourbon, Maple Simple Syrup, Orange Bitters, Angostura Bitters, Rosemary and Orange Peel garnish

Live Music for December

M’tucci’s Bar Roma - 6:30pm Wednesday & 1:00 Sunday

Every Sunday: The Dee Brown Situation

12/13 Alex Maryol

12/20 Gilbert Uribe

12/27 RJ Perez 

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

12/8 Marty York

12/14 Shane Wallin

12/15 Matt Jones

12/21 Javier Ortega 

12/22 Cali Shaw

12/28 Rj Perez 

12/29 Shane Wallin

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

12/8 Cali Shaw 

12/14 Rj Perez 

12/15 Gilbert Uribe 

12/21 Johnny Lloyd 

12/22 Oscar Butler 

12/28 Shane Wallin 

12/29 Matt Jones

What is in their glasses?

Something new and exciting is coming next week. Details will be in next week’s La Gazzetta.

Thanks for reading. See you next Friday. Ciao!

Italy without Italians?

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Our most recent trip to Italy began in Croatia. We flew into Dubrovnik for a few days, took a taxi up the coast to a small town known for it’s oyster farms, then a boat to the island of Korčula for two days and finished by taking a ferry to Split for three days. The trip had highs and lows. First the highs - the food and the people.

Croatia was part of the Roman Empire in the 7th century, during which time the Roman Emperor Diocletian built a palace in Split which still stands today. The Venetians exerted control of the Dalmation coast along the Adriatic in the 1400s and continued to trade with and influence the Croatians.

The cuisine of the Dalmatian coast, where we visited, is heavily influenced by Italy. The restaurants and the markets resemble their Italian counterparts with olive oil, garlic, pasta, prosciutto, seafood, grilled vegetables and a wide selection of wine. The wine was outstanding. Unfortunately, either due to production volumes or lack of demand, Croatian wines are hard to find in the U.S. We saw a few familiar grapes like Merlot and Pinot Noir, but the most popular reds are Babić and Plavac Mali (related to Zinfandel) and the popular whites are Pošip and Grk.

The Croatians are incredibly friendly and welcoming, and they are especially kind to cats. You see cats everywhere in the old town sections of Dubrovnik and Split. They all looked healthy and happy, being cared for by their human neighbors.

Now for the lows. The old towns of Dubrovnik, Split and Trogir (near Split) were overrun by tour groups from cruise ships. Dubrovnik is a small city of 30,00 residents, but they host more than 750,000 cruise ships passengers during a roughly six month cruising season. That averages out to more than 4,000 people a day crowding the narrow streets of the old city. That is in addition to the visitors who are visiting for more than just a day trip.

We chose to stay in the old historic parts of both cities, inside the walls of Dubrovnik and inside Diocletians Palace in Split. While atmospheric, the crowds were challenging. The Dalmatian coast has a mountain range that parallels the water. The historic center of Dubrovnik is pedestrian-only, which means a lot of walking on stone streets with lots of steps. Wear good walking shoes!

If you don’t care about a swim in the Adriatic and you don’t like crowds, try Croatia in April or October. Enjoy these photos.

Going in September meant more tourists, but it also meant that the Adriatic was warm enough to swim. The amazingly clear water wasn’t Caribbean-warm, but it was warm enough. No sandy beaches, so wear water shoes to protect your feet from the rocks and pebbles.

Only a Few Spots Left for Thursday Night

Irby Wood from Jackson Family Wines will be there to introduce the wines. He promises a surprise pour and will have a door prize for one lucky participant.

Get your Gift Card, then order your Holiday Cookie Box!

$19 - Please call the restaurant closest to you.

Pumpkin Roll with Cream Cheese Frosting, Biscochitos, Dark Chocolate Cookies,

Mini Olive Oil Loaf

Weekend Specials

M’tucci’s Italian

Ravioli - Roasted Butternut Squash Ricotta Filling - Cotto Ham, Red Onions, Asparagus, Gorgonzola Thyme Cream Sauce, Fennel Sprouts, Pecorino $25

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

Pan-Seared Scallops - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Butter Sauce $41

Sackett Farms Pork Saltimbocca - Prosciutto & Sage Wrapped Pork Chop, Garlic Mashed Potatoes, Braised Greens, Lemon Butter Caper Sauce $21

Weekend Cocktail

Apple of My Eye - Crown Royal, Honey Simple Syrup, Cinnamon Apple Simple Syrup, Angostura Bitters


M’tucci’s Moderno

24 oz. Porterhouse - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $43

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

Shrimp & Goat Cheese Pasta - Patagonia Shrimp, Sweet and Spicy Jalapeño Goat Cheese Sauce, House Made Spaghetti $23

Weekend Cocktail

Tis the Season - Botanist Gin, Select Amaro, Fresh Lemon Juice, Rosemary/Cranberry Simple Syrup, Sparkling Wine Float

M’tucci’s Twenty-Five

Chicken Piccata Tortelloni - Seared Chicken Breast, Cheese Tortelloni, Capers, Green Onions, Lemon Butter Sauce $25

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

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

Weekend Cocktail

Chocolate Tequila Martini - Casaamigos Tequila, 1921 Crema, Chocolate Licor 43, Simple Syrup, Chocolate Syrup

M’tucci’s Bar Roma

Red Chile Brodo Cheese Ravioli - House Made Five Cheese Ravioli Filling, Roasted Red Chile, Sackett Farms Pork Shoulder, Seasonal Veggies $27

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

Weekend Cocktail

Reverse Jet Lag - Avion Reposado Tequila, Kahlua, Lavazza Espresso, Simple Syrup, Half & Half

Live Music for December

M’tucci’s Bar Roma - 6:30pm Wednesday & 1:00 Sunday

Every Sunday: The Dee Brown Situation

12/6 Cali Shaw

12/13 Alex Maryol

12/20 Gilbert Uribe

12/27 RJ Perez 

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

12/1 Gilbert Uribe 

12/7 Johnny Lloyd 

12/8 Marty York

12/14 Shane Wallin

12/15 Matt Jones

12/21 Javier Ortega 

12/22 Cali Shaw

12/28 Rj Perez 

12/29 Shane Wallin

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

12/1 Grace Marks 

12/7 Javier Ortega 

12/8 Cali Shaw 

12/14 Rj Perez 

12/15 Gilbert Uribe 

12/21 Johnny Lloyd 

12/22 Oscar Butler 

12/28 Shane Wallin 

12/29 Matt Jones

Thanks for reading. See you next Friday. Ciao!

Giving Thanks

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Even though Thanksgiving Day has passed, it’s never too late to give thanks. There are many things for which I am thankful. (Keep reading for my eclectic list).

At the top of the list is being a member of the M’tucci’s family. Before I was welcomed to the family in January of 2019, I had been self-employed for 33 years. During that time, I had many good relationships with photo editors and art directors, but I had never experienced a “work family”.

What Founders Jeff Spiegel, Katie Gardner and John Haas have created is extraordinary. In the mid-50s, there was an exhibition and a book, of photographs from photographers around the world called “The Family of Man”. Gender references aside, that is what the M’tucci’s Founders have created: a large family that includes men and women from all walks of life, working together for a common goal: creating the best food and restaurant experience possible.

After nearly five years with M’tucci’s, I’m always energized when I walk in the doors of one of our four restaurants. I’m greeted like a loved family member, but I’m also inspired by the way that the staff greet and interact with each other. Hugs and handshakes are the norm, because that is the atmosphere and culture that Jeff, Katie and John created. Partners Chris, Shawn, Cory, Austin and Amanda embraced that culture of respect and inclusion, so it is part of everything we do.

So, I’m thankful and proud to be part of something special. Here is my short list of thankfulness:

  1. A loving and supportive wife

  2. A generous and kind extended family of in-laws, a brother, a sister, nieces and a nephew, their partners and offspring.

  3. A house full of happy and entertaining dogs and cats

  4. M’tucci’s Sourdough

  5. New Mexico Craft Breweries

  6. A network of friends who have been around for decades

  7. Chimayo Red Chile

  8. A lifetime of travel to and wonderful experiences in 55 countries

  9. Living in the Land of Enchantment

  10. Good health

  11. Life with John Mayer on Sirius XM. I remember a golden time in radio when a few stations played album-oriented-rock (AOR). You never knew what the DJs would come up with, but it certainly wasn’t a “corporate Playlist”. This week musician John Mayer launched his own channel on Sirius XM and it is pretty amazing. He plays his own music less than 10% of the time. He plays music he loves. Yesterday we heard Sinatra, Elvis, Loretta Lynn, Van Morrison, Ray Charles, Bonnie Raitt, Sons of the Pioneers, Pink Floyd, Sly & The Family Stone, The Beatles, Stevie Nicks, Bob Dylan and Ella Fitzgerald and a bunch of musicians I had never heard of. In a time when most radio is boring and repetitive, this is a new, bright musical experience.

  12. Jeff, Katie, John, Austin, Sherri, Chris, Cory, Shawn, Amanda, Damien, Ernest, John E, Robin, Jorge, Tony, Audrey, Josh, Enrique, Adan, Michelle, Fred, Alberto, Aaron, Justin, Roberto, Chewy, Maribelle, Kaylene, Ryan, Joel, Daizy, Liv, Mike, Rebecca, Berta, Justin, Bobbi, Laz, Christina, Brianna, Arcy, Jess, Taña, Ashley, Miia, Joseph, Alex, Juan, Patrick, Howie and Kayla. I apologize if I left someone out. It was not intentional.

Happy Holidays everyone.

Join us in Supporting Mandy’s Farm by attending our Dec. 7 Pairing Dinner at M’tucci’s Moderno or by contributing to the holiday M’tucci’s Feedraiser. As a non-profit working farm, Mandy’s Farm needs feed for all of the animals. Please help during this holiday season. Click on the button or the QR Code. 100% of your donations will purchase animal feed.

 

Weekend Specials

M’tucci’s Italian

Ravioli - Lemon/Thyme Ricotta Filling - Pancetta, Caramelized Onions, Artichokes, Sun-Dried Tomatoes, Brown Butter Sauce, Pecorino $25

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

Pan-Seared Ruby Trout - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Butter Sauce $25

Herb Braised Beef Cheeks - Creamy Polenta, Haricot Verts $27

Weekend Cocktail

Pumpkin Spiced Latte - Pyrat Rum, Kahlua, Pumpkin Spice Simple Syrup, Cream, Whipped Cream


M’tucci’s Moderno

24 oz. Porterhouse - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $43

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

Crispy chicken Confit - Risotto, Mushrooms, Celery, Carrots, Alfredo Sauce $23

Weekend Cocktail

Orchid Oasis - Maestro Dobel, Oleo Sacrum, Peach Bitters, Angostura Bitters

M’tucci’s Twenty-Five

Garlic Pesto Shrimp Linguine - Sautéed Shrimp, Grilled Asparagus, Herb-Roasted Cherry Tomatoes, Creamy Garlic Pesto and House Made Linguine $23

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

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

Weekend Cocktail

TanQ’ it Peach - Tanqueray Gin, Nikka Vodka, Fresh Lemon Juice, Peach Puree, Tamarindo, Agave Syrup

M’tucci’s Bar Roma

Rosemary Chicken - Seared Chicken Breast, Pink Patagonian Shrimp, Caramelized Onions, Rosemary Cream Sauce, House Made Rigatoni, Spice Pecorino, Fresh Herbs $23

Pan-Seared Ruby Trout - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Capers, Lemon Caper Butter Sauce $25

Weekend Cocktail

Cranberry Spritz - Aperol, Prosecco, Cranberry Juice, Club Soda

Live Music for November

M’tucci’s Bar Roma - 6:30pm Wednesday & 1:00 Sunday

Every Sunday: The Dee Brown Situation

11/29 Shane Wallin

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

11/24 Jacob Chavez 

11/30 Lani Nash

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

11/24 Matt Jones

11/30 RJ Perez

Thanks for reading. See you next Friday. Ciao!

M'tucci's Catering for the Holidays

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Happy Thanksgiving! All M’tucci’s are Closed Thanksgiving Day.

Our catering team will be very busy this holiday season with events in our Private Dining Rooms, local event centers and, possibly, in your home. So, don’t procrastinate if you want M’tucci’s for the holidays. M’tucci’s Catering Director, Taña Martinez, tells us why you should enlist our help.

“Over the years, I’ve had the pleasure of working with so many people on various styles of events. Holiday gatherings are one of my favorites,” she said.

“Entertaining for the Holidays can be stressful. Party planning, shopping, creating menus, cooking and then cleaning up. I think the after-party clean-up is the hardest part of hosting parties.”

“After a day of feasting, who has the energy to clean up before you kick off your party shoes and slip into your crocs, unless your crocs are your party shoes (no judgement)?”

“Last year the team catered an in-home event where the host had each room decorated beautifully with so many details! It was truly a winter wonderland. Allowing us to add M’tucci’s cheer to their holiday spirit was truly memorable!”

“For us, coming into your home to provide a meal that nourishes your body and your soul, which is combined with the laughter and love of your family and friends, is something we always cherish and hold dear to our hearts.”

Sunday is the Last Day to Order Your Thanksgiving Pies

Call the Restaurant Closest to You and Arrange to Pickup on Tuesday or Wednesday.

M’tucci’s is participating again this year in baking for a couple of families in need. Last year 87 families were able to receive a dessert for this upcoming holiday because of local bakers donating their time and $$ to bake for those in need. Also, over 30 families were chosen for a $50 gift card to Smith's. 

 Please go to https://www.skyssweetsbakery.com/thanksgivingmatchup to sign up for a dessert. If you are a small business and want to sponsor a Smith's gift card, or if you would like to purchase a family dessert for the holiday please email [email protected]

Pairing Dinner to Benefit Mandy’s Farm

Weekend Specials

M’tucci’s Italian

Ravioli - Strawberry Shrub & Ricotta Filling - M’tucci’s Bacon, Asparagus, Baby Heirloom Tomatoes, Taleggio Cream Sauce, Pecorino, Mint $25

14 oz. Ribeye - 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

Red Wine Porcini Braised Sackett Farms Pork Shoulder - Salt Water Potatoes, Braised Greens, Caramelized Onions, Parsley $27

Weekend Cocktail

Peaches & Cream - Absolute Peach Vodka, Fresh Lemon Juice, Vanilla Simple Syrup, Half & Half, Peychaud’s Bitters


M’tucci’s Moderno

14 oz. NY Strip - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $37

Pan-Seared Alaskan Halibut - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $36

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

Weekend Cocktail

Pecan Not Pie - Absolute Vanilla Vodka, Chocolate Bailey’s, Allspice Liqueur, Pecan/Cinnamon Simple Syrup

M’tucci’s Twenty-Five

Chicken Rigatoni Gorgonzola - Blackened Chicken, Mushrooms, Caramelized Onions, Roasted Grape Tomatoes, Asparagus, Gorgonzola Cream Sauce $25

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

14 oz. Ribeye - Garlic Mashed Potatoes, Charred Broccolini, Creamy Horseradish Remoulade $43

Weekend Cocktail

The Nog - Smoked Jim Beam, Frangelico, Bailey’s Irish Cream, Toasted Cinnamon

M’tucci’s Bar Roma

Calabrian Chile-Braised Duck Thigh - Rosemary Mascarpone Polenta, Seared Garlic & Brown Butter Green Beans, Calabrian Chile/Tomato/ Caper Brod, Fresh Herbs $25

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

Weekend Cocktail

Kentucky Pirate - Eagle Rare Whiskey, Capt. Morgan’s Spiced Rum, Contratto Sweet Vermouth, Fresh Lime Juice, Honey Simple Syrup, Orange Bitters

Live Music for November

M’tucci’s Bar Roma - 6:30pm Wednesday & 1:00 Sunday

Every Sunday: The Dee Brown Situation

11/22 Johnny Lloyd

11/29 Shane Wallin

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

11/17 Lani Nash

11/24 Jacob Chavez 

11/30 Lani Nash

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

11/17 Shane Wallin

11/24 Matt Jones

11/30 RJ Perez

Thanks for reading. See you next Friday. Ciao!

Jackson Family Wine Dinner

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Our last Pairing Dinner of the year will be held at M’tucci’s Moderno on December 7. The dinner will feature the wines from Jackson Family Wines, paired with dishes created by our chefs. In addition, the dinner will benefit one of our local partners, Mandy’s Farm, with 10% of the check going directly to them.

Our chefs have been working with Mandy’s Farm for a little more than one year, buying vegetables that they produce. The most recent collaboration will be featured in the second course. Our polenta is ground from corn that was grown on the farm and is from seeds imported from Italy.

The last Pairing Dinner of 2023 will feature the wines of Jackson Family Wines. If you joined us for the Jackson Family Wines Pairing Dinner at M’tucci’s Italian in June of 2022, you know that these wines are memorable.

Our dinner will include six wines from Jackson’s vineyards in California, Italy, France and New Zealand. We’ll start the party with a crisp Benvolio Prosecco from the Veneto in Italy. The second course is paired with the Crowded House Sauvignon Blanc from Marlborough, New Zealand (in my opinion the best Sauvignon Blancs are made here). The Diatom Chardonnay was a favorite from the first Jackson Pairing Dinner. It’s a rich and luxurious Chardonnay, nicely balanced with acidity, which will pair beautifully with the Sea Bass and Mandy’s Farm Polenta. Next up is the Il Fauno, a blend of Merlot and Cabernet Sauvignon, grown in the southern part of Tuscany. The Lamb Bourguignon with Preserved Plums, Roasted Carrots and Foie Gras demands a big red and Les Cadrans de Lassegue is just that wine. It’s a blend of Merlot and Cabernet Franc grown in the St. Emilion district of Bordeaux. We’ll finish the dinner with a Zinfandel from Mendocino County, the perfect match for Chef Brianna’s chocolate dessert.

“We were honored to be able to sit down with Irby Wood (from National Distributers and related to the Jackson Family) to taste through some of the Jackson family wines. It is quite often, when we do these dinners, we are presented with a wide variety of options, and then we get to whittle it down to our favorites. Irby just showed up with 7 -8 wines and said “these are the wines you’re gonna wanna do, and this is order is would do them in. Generally we would want more options to choose from… and there were a couple that didn’t make the cut …but overall he crushed it and came through with an amazing Jackson family wines. He also has a few surprises up his sleeve which we are all excited about,” said Moderno GM Robin Dibble.

Around the World Cocktail Dinner at M’tucci’s Twenty-Five

A great time last night!

Order before 11/19 to pickup on 11/21 or 11/22.

Howie Kaibel, M’tucci’s Minister of Culture, Receives Community Service Award

M’tucci’s Restaurants Minister of Culture Howie Kaibel was awarded the Jennifer Riordan Community Service Award at the New Mexico Public Relations Society of America’s annual Cumbres Awards Gala last week.

The Jennifer Riordan Community Service Award is given to honor the public relations, communications or community relations professional, who voluntarily use public relations skills in an exemplary way to not only give back to the community but also to help it be a better place to live. Jennifer effectively leveraged public relations as a vehicle to improve her community, volunteering many hours beyond her workday. She used her skills and training as a public relations professional in all her endeavors, which centered on improving the lives of others.

“Jennifer was a force to be reckoned with in New Mexico,” Kaibel said. “I am deeply honored to have received this honor and so proud to be working for M’tucci’s Restaurants where community service is in our DNA.”

Weekend Specials

M’tucci’s Italian

Ravioli - Black Truffle & Ricotta Filling - Wild Mushrooms, Portobellos, Prosciutto, Sage Cacio Sauce, Sage Oil $27

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

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

Pomegranate/Red Wine Braised Lamb Shanks - Black Truffle Mashed Potatoes, Sautéed Haricot Vert, Mint, Pomegranate Arils $33

Weekend Cocktail

Violette Amethyst - Vara Gin, Violette Liqueur, Coconut Alchemist, Cream, FreshLime Juice, Vanilla Syrup


M’tucci’s Moderno

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

Pan-Seared Alaskan Halibut - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $36

Sackett Farms Pork Scallopini - Tomatoes, Arugula, Feta Cheese, Cacio di Pepe Spaghetti $24

Weekend Cocktail

Sunflower Serenade - Espolon Reposado, Fernet Branca, Liquor 43, Sunflower Orgeat Syrup, Fresh Lemon Juice, Egg White, Angostura Bitters

M’tucci’s Twenty-Five

Smoked Salmon - Fingerling Potatoes, Caramelized Onion, Roasted Red Bell Pepper, Braised Greens, Garlic Roasted Haricot Vert, Balsamic Reduction $27

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

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

Weekend Cocktail

Huckleberry Shrub - Nikka Gin, Fresh Leon Juice, Simple Syrup, Huckleberry Shrub

M’tucci’s Bar Roma

Maiale Piccante Pasta - Calabrian Chile Braised Sackett Farms Pork Belly, Red Onions, Wine Braised Escarole, Fresh Herbs, Pecorino Pomodoro Sauce, House Campanelle Pasta $25

Pan-Seared Ruby Trout - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Capers, Lemon Caper Butter Sauce $25

Weekend Cocktail

Hello Gourd-geous - Hanger Vodka, Kahlua, Simple Syrup, Half & Half

Live Music for November

M’tucci’s Bar Roma - 6:30pm Wednesday & 1:00 Sunday

Every Sunday: The Dee Brown Situation

11/15 Martin York

11/22 Johnny Lloyd

11/29 Shane Wallin

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

11/10 Eryn Bent

11/16 Matt Jones 

11/17 Lani Nash

11/24 Jacob Chavez 

11/30 Lani Nash

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

11/10 Grace Marks

11/16 Eryn Bent

11/17 Shane Wallin

11/24 Matt Jones

11/30 RJ Perez

Thanks for reading. See you next Friday. Ciao!

Around the World

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The Around the World Pairing Dinner at M’tucci’s Twenty-Five on 11/9 gives our chefs and bartenders the opportunity to showcase their skills and creativity for you.

So, let’s take a trip around the world with food and photos.

PERU

Pisco is a spirit distilled from fermented grape juice and is popular in Peru and Chile. The Pisco Sour could be called the traditional cocktail of Peru. Anticuchos are grilled chunks of beef, usually beef heart. Anticuchos so popular that there is even a national day to celebrate them on October 17. In Peru, the beef is marinated in a paste made from yellow ají chile and cumin.

JAPAN

Some of the finest seafood in the world comes from the plankton-rich, cold waters of the Northern Region of Hokkaido. These are the most coveted scallops in the sushi culinary scene because of their size, meatiness, and amazing flavour as scallop sashimi - they're truly second to none. Awayuki Strawberry Gin is made from the world’s most precious and rare strawberries: Awayuki, White Pearl, and Kotoka Strawberries are hand-grown in Japan. The natural flavor of these luscious strawberries is harvested with careful attention to detail at the peak of ripeness; for a richer, more vibrant flavor that balances perfectly with the earthy tones of the juniper and other botanicals. The photos from Japan are courtesy of my niece, Amy Lewis Mahler, who is traveling there now with her husband, Drew.

WEST AFRICA

The countries of West Africa are predominantly Muslim and French-speaking. The region immediately south of the Sahara Desert is called the Sahel, where herders graze large flocks of goats. The kofta that you find in Mail and Niger is usually made with goat.

FRANCE

Small game birds have been cooked and served in France for hundreds of years. Goose, pheasant and duck are featured prominently in French cuisine. Quail were typically debonded and stuffed with fois gras before roasting and finished with calvados, a French apple brandy. Wrapping the quail with bacon keeps the lean, white meat moist. All of the photos were shot in Paris.

MEXICO

If you haven’t visited Mexico City (Distrito Federal - DF), you might be surprised at the variety of foods and creative cuisine available. Of course, you can find some of the best tacos in Mexico, but you’ll also find market filled with incredible produce, cheeses and meats, which find their way to some of the best restaurants in the city. Champurrado is a chocolate-based atole, a warm and thick Mexican beverage. It is prepared with either a masa, masa harina, or corn flour; piloncillo; water or milk; and occasionally containing cinnamon, anise seed, or vanilla. Ground nuts, orange zest, and egg can also be added to thicken and enrich the drink.

Order Your Thanksgiving Pies

Add a pint of House Made Salted Caramel Gelato for only $7

They must be picked up on Tuesday 11/21 or Wednesday 11/22.

Weekend Specials

M’tucci’s Italian

Ravioli - Roasted Butternut Squash & Ricotta Filling - Cotto Ham, Broccolini, Sun Dried Tomatoes, Candied Pecans, Pecorino, Brown Butter Sage Sauce $25

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

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

New Mexico Red Chile Braised Sackett Farms Pork Shoulder over Calabacitas, Caramelized Onion, Feta, Parsley $27

Weekend Cocktail

Yuz a Hottie - Sazarac Rye, Yuzu Lemongrass Puree, Fresh Orange Juice, Honey Simple Syrup, Hot Water


M’tucci’s Moderno

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

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

Crab Ravioli - Baby Scallops, Asparagus, Lemon Butter Sauce $31

Weekend Cocktail

The Widow - El Silencio Mezcal, Fresh Lemon Juice, Honey Simple Syrup, Muddled Blackberries and Basil, Orange Bitters

M’tucci’s Twenty-Five

Sausage Tortellini - Italian sausage, Mushrooms, Caramelized Onions, Fresh Mozzarella, Cheese Tortellini, Spicy Marinara Sauce $24

Pan-Seared Ruby Trout - Garlic Mashed Potatoes, Braised Greens, Artichoke Hearts, Lemon Caper Butter Sauce $25

6 oz. Picaña - Garlic Mashed Potatoes, Charred Broccolini, Creamy Horseradish Remoulade $33

Weekend Cocktail

Rose’s Equinox - Hendrix Gin, Aperitivo Rosato, Agave Simple Syrup, Fresh Lemon Juice, Pineapple Juice, Muddled Strawberry

M’tucci’s Bar Roma

Salsiccia Brasata - Braised Italian Sausage, Fresh Herb White Bean Puree, Sautéed Green Beans, Roasted Tomato Brodo with Italian Olives and Marinated Cucumber $25

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

Weekend Cocktail

Autumn Sour - Basil Hayden Bourbon, Cranberry Juice, Fresh Lemon Juice, Cinnamon Simple Syrup, Angostura Bitters

Live Music for November

M’tucci’s Bar Roma - 6:30pm Wednesday & 1:00 Sunday

Every Sunday: The Dee Brown Situation

11/8 RJ Perez 

11/15 Martin York

11/22 Johnny Lloyd

11/29 Shane Wallin

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

11/3 Grace Marks 

11/9 RJ Perez 

11/10 Eryn Bent

11/16 Matt Jones 

11/17 Lani Nash

11/24 Jacob Chavez 

11/30 Lani Nash

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

11/3 RJ Perez 

11/9 no music

11/10 Grace Marks

11/16 Eryn Bent

11/17 Shane Wallin

11/24 Matt Jones

11/30 RJ Perez

Thanks for reading. See you next Friday. Ciao!

Pie - It's Italian!

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The earliest mentions of pie and pie pastry were in the writings from ancient Greece. The plays of Aristophenes in the 5th century BC mentioned small pastries filled with fruit.

However, it was in a 1st century Roman cookbook where using pastry to encase meats was first mentioned. The earliest doughs in Rome were made with flour, oil and water. They were used to cover roasted meat and were intended to prevent the meat from drying out in the oven. The crust was usually discarded after baking. Eventually, the Romans created a richer pastry that encased small birds or eggs. The crust was now edible along with the filling. Pie - it’s Italian!

As the Roman Empire expanded, their vast road system led to pies gaining popularity throughout Europe. During medieval times, most pies contained meat or fish and were not considered a dessert item, primarily due to the high cost of sugar.

The first recorded fruit pie was a cherry pie served in England to Queen Elizabeth I in 1650. Around that time pumpkins were sliced and fried with herbs, then combined with sugar and eggs, creating the pumpkin pie. It traveled with the early colonists to America and became a national dish.

This year, Executive Pastry Chef Brianna Dennis and her Pastry Palace team have created three pies that will be available for pickup on Tuesday or Wednesday before Thanksgiving at all locations.

“Pie season is always a fun time for us! It gives us a chance to go outside our comfort zone and into comfort food. Brianna and her team go all out in creating familiar flavors but with better quality ingredients than I was accustomed to while growing up,” said Company Chef Shawn Cronin. 

“Every year they are hand making hundreds of pies and in all of that chaos Brianna is always looking to make it better and better. We used to make a Green Chile Apple Pie and although it was delicious, we still wanted to find new flavors as the years passed by.”

“So this year Brianna runs up to me and says ‘try this pie (Black Bottom Pie) and tell me what you think’. After one bite, I pre-ordered three for Thanksgiving. It has a rich cookie crust, a layer of French dark chocolate, the airy whipped cream and the little crunch of chocolate pearls. It's another reason that Brianna is one of the best in the state. She is never complacent and will never be happy with something short of perfection,” he said.

What makes them special?

“Adding ginger to whipped cream keeps the pumpkin pie even lighter and more refreshing. That’s just an addition we make to the classic - along with pumpkin seed brittle,” said Chef Brianna.

“I chose Black Bottom Pie because it’s different from the very popular chocolate cream pie or silk pie. Black bottom pie actually has 3 layers and while it has evolved over the years, it is still a complex classic.”

Call the restaurant closest to you and pre-order your pie, beginning November 1 (all $19). They must be picked up on Tuesday 11/21 or Wednesday 11/22.

Pumpkin Pie with Ginger-Whipped Cream and Pumpkin Seed Brittle

Old Forester Bourbon Pecan Pie with Vanilla Whipped Cream

Black Bottom Pie - Cookie Crust, Chocolate Custard, Vanilla Rum Mousse, Vanilla Whipped Cream and Dark Chocolate Pearls

Add a pint of House Made Salted Caramel Gelato for only $7

November Pairing Dinner

Weekend Specials

M’tucci’s Italian

Ravioli - Calabrian Chile & Pesto Ricotta Filling - Mushrooms, Guanciale, Red Onions, Arugula, Alfredo Sauce, Focaccia Breadcrumbs $27

14 oz. Ribeye - 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

Blackberry Shrub Sackett Farms Pork Shank - Sautéed Broccolini, Colonatta Butter, Polenta $29

Weekend Cocktail

The Mike Wazowski - Vara Rum, Fresh Lime Juice, Cream, Avocado Mix, Pineapple Juice, Vanilla Simple Syrup, Gummie Eyeball


M’tucci’s Moderno

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

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

Frutti di Mare -Clams, Baby Scallops, Mussels, Shrimp, Tomatoes, Spicy Marinara, House Made Linguine $25

Weekend Cocktail

Apple Cider Mojito - Bacardi Rum, Brown Sugar Simple Syrup, Fresh Lime Juice, Muddled Mint, Sparkling Cider Float

M’tucci’s Twenty-Five

Pan-Seared Chicken Breast - Lightly Smoked, Sun-Dried Tomatoes, Sage Pesto Cream Sauce, House Made Linguine $19

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

6 oz. Beef Tenderloin - Garlic Mashed Potatoes, Charred Broccolini, Creamy Horseradish Remoulade $33

Weekend Cocktail

ParaNorman - Pisco, Coconut Rum, Midori, Pineapple Juice, Fresh Lemon Juice, Glitter Simple Syrup

M’tucci’s Bar Roma

Braised Sackett Farms Pork Belly - Roasted Carrot Puree, Charred Kale & Potato Hash, Caramelized Onions $27

Pan-Seared Ruby Trout - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Capers, Lemon Caper Butter Sauce $25

Weekend Cocktail

Peared Eagle - Eagle Rare Bourbon, St. Germain, Spiced Pear Liqueur, Amaro di Angostura, Fresh Lemon Juice, Peychaud Bitters, Soda Water

Live Music for November

M’tucci’s Bar Roma - 6:30pm Wednesday & 1:00 Sunday

Every Sunday: The Dee Brown Situation

11/1 Shane Wallin 

11/8 RJ Perez 

11/15 Martin York

11/22 Johnny Lloyd

11/29 Shane Wallin

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

11/2 Nathan Fox

11/3 Grace Marks 

11/9 RJ Perez 

11/10 Eryn Bent

11/16 Matt Jones 

11/17 Lani Nash

11/24 Jacob Chavez 

11/30 Lani Nash

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

11/2 no music

11/3 RJ Perez 

11/9 no music

11/10 Grace Marks

11/16 Eryn Bent

11/17 Shane Wallin

11/24 Matt Jones

11/30 RJ Perez

Thanks for reading. See you next Friday. Ciao!

Venice - La Serenissima

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Venice, or Venezia, is the group of islands which initially served as a refuge for the residents of the Veneto when Vandals invaded the Northeastern part of Italy in the fifth century A.D.

The fleeing merchants and farmers built houses on piles, and built lives fishing the lagoons and building boats. The islands provided protection and a home where they planted orchards, vineyards and vegetables.

Because of her location, La Serenissima (the most serene republic), became an indisputable sea power for eight centuries, dominating the trade routes to Persia, China and India. The power and influence of Venice spread throughout the Adriatic to include much of Italy and what is now Croatia.

The proximity to the lagoons and the clean waters of the Adriatic, means that Venetians eat more seafood than any other part of Italy. An early morning stroll through the Rialto Market, arguably one of the finest in Europe, takes you past beautiful displays of fresh fish, scallops, clams, octopus, spider crabs, lobsters and prawns. The produce is equally impressive.

During a September trip to Venice, we wanted to avoid the crowds of tourists. Venice is the 4th busiest cruise ship port in Europe and the hoards sometimes overwhelme St. Mark’s Square and the surrounding area. So we booked an Airbnb about as far away from St. Mark’s as possible, in the Cannaregio neighborhood. It offers no tourist attractions, save the historic Jewish Quarter. What it does offer is cafes, trattoria, osteria and cichetti bars.

Cichetti are the Venice version of Spanish tapas, small wine bars with a selection of seafood, meat and vegetables, creatively combined to make savory bruschetta. Several of the oldest cichetti bars are near the Rialto Market, but quite a few line the Misericordia canal in Cannaregio. We enjoyed Bar All’Arco and Cantina do Mori near Rialto and Vino Vero along the canal.

It was a perfect five days of walks, long lunches and joining the Venetians as they stopped at their morning cafes for cappuccino and, later in the day, we visited cichetti bars for small bites and an ombra (small glass of wine). Imagine a city with no cars!

Scenes in Cannaregio

Seafood, cichetti and an array of meat dishes are all found in this relatively quiet neighborhood. Since the charcuterie boards are very popular at M’tucci’s (and with me), we couldn’t resist Al Timon, a local restaurant that offered a “Meat Board”. Choose from Bistecca alla fiorentina, Hanger Steak, Tomahawk Steak or Beef Tenderloin with a side of roasted potatoes and grilled vegetables. After 11 days of seafood in Croatia and four more days of seafood in Venice, sometimes a “Meat Board” is what’s for dinner. We chose the bistecca. Incredible!

When you are staying where the locals live and where there are few tourist attractions, it’s easy to slow down and enjoy Italian life. Since I have seen the Vatican, the Duomo in Florence and St. Mark’s Square in Venice, my recent trips to Italy involve small towns or neighborhoods in the cities, where I can walk the streets and try to imagine life as an Italian. For me, few things surpass stopping at a cafe or bar and watching the street show with a glass of the local wine. Where, quite often, Italian life unfolds before you.

Weekend Specials

M’tucci’s Italian

Ravioli - Duck & Smoked Gouda Filling, Pancetta, Cherry Tomatoes, Caramelized Onions, Brown Butter, Arugula $27

14 oz. Ribeye - 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

Sackett Farms Pork Collar Braised in Apple Cider - Horseradish Mashed Potatoes, Sautéed Haricot Vert $27

Weekend Cocktail

The Old Master - Teddy Roe’s Rye, Jagermeister, Frozen Apple Juice Cube


M’tucci’s Moderno

24 oz. Porterhouse - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $43

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

Sackett Farms Pork Belly - Risotto, Mushrooms, Carrots, Celery Cream Sauce $25

Weekend Cocktail

Choco-Cherry Delight - Bailey’s Irish Cream, Cherry Heering, SloMo, Creme de Cacao, Espresso

M’tucci’s Twenty-Five

Creamy Beef Brodo Tortelloni - Seared Beef Tips, Caramelized Onion, Calabrian Mushrooms Spinach, Cheese Tortelloni, Creamy Beef Brodo $25

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

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

Weekend Cocktail

Trace of Fall - Buffalo Trace Bourbon, Apple Spice Alchemist, Fresh Lemon Juice, Honey Simple Syrup

M’tucci’s Bar Roma

Chicken Cacciatore - Roasted Chicken, Italian Olives, Caramelized Onions, Braised Red Wine San Marzano Tomato Sauce, Linguine, Cacio di Roma, Fresh Herbs with Cracked Black Pepper $21

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

Weekend Cocktail

Apple Bourbon Pie - Wellers Bourbon, Apfel, Fresh Lemon Juice, Cinnamon-Infused Simple Syrup

Live Music for October

M’tucci’s Bar Roma - 6:30pm Wednesday

10/22 The Dee Brown Situation (1:00pm) Special show

10/25 Lani Nash

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

10/20 Lani Nash

10/26 Oscar Butler

10/27 Matt Jones

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

10/20 Johnny Lloyd

10/26 Shane Wallin

10/27 Martin York

Thanks for reading. See you next Friday. Ciao!

Polenta - America's Gift to Italy

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Ancient Romans ground barley, fava beans and buckwheat to produce a porridge - long before Italians were eating polenta. However, the now-reviled Cristobal Colon returned from America with corn and it was first planted near Rovigo, southwest of Venice, in 1554.

Historians say that the first corn planted in Italy was a native American variety, Eight Row Flint, and was called the most flavorful polenta corn on the planet according to Glenn Roberts, a noted rare-seed collector. The corn thrived in the plains of the Po River and became a primary staple in Northern Italy.

Italians didn’t eat the corn while fresh, preferring to dry and grind it before boiling it. In the 18th Century, polenta was a popular street food in Venice, where vendors served it from cauldrons topped with butter or cheese - or both!.

The beauty of polenta is serving it warm as a side with butter and parmesan or gorgonzola, or as the base under sautéed greens or stewed meats. When it cools, it can be sliced and grilled or pan-fried.

On a recent trip to Venice, yellow polenta was served with guancia (pork cheeks) braised in red wine and porcini, while the fritto misto di pesce was served with white polenta.

In 2022, while we were forming a relationship with Mandy’s Farm in the South Valley (click here to read about the farm and it’s mission), Chefs Shawn and Cory were speaking with Paul, the man in charge of the crops program. He mentioned they would like to grow corn, so we imported seed corn from Italy and Mandy’s Farm planted, nurtured and harvested it for us. The initial planting only produced enough seed for two 50-foot rows, but they harvested enough seed this past month that we’ll plant four 100-foot rows next Spring. Then we’ll see some M’tucci’s Polenta!

Try our polenta in a variety of preparations at all of locations. M’tucci’s Bar Roma serves Herbed Polenta with Seared Duck Breast and has Rosemary Polenta as a side. M’tucci’s Twenty-Five has a Meatballs & Polenta Fritti appetizer and offers Creamy Mascarpone Polenta as a side. One of the most popular appetizers at M’tucci’s Italian is the Grigliata Mista, which serves grilled veggies over Grilled Roasted Garlic Polenta. Italian Sausage and Polenta is a favorite and the Roasted Garlic Polenta is available as a side dish. At M’tucci’s Moderno the Calabrian Braised Pork Shank is served with Creamy Mascarpone Polenta and has the same polenta as a side dish. Every location serves Sausage/Eggs & Creamy Mascarpone Polenta on the Brunch menu.

Last Weekend for 10:00am Brunch and Bloody Mary Bar at M’tucci’s Twenty-Five and M’tucci’s Bar Roma

Last Weekend for Special Balloon Fiesta Dessert!

Chocolate Budino Cake - Chocolate Meringue, Strawberry Creme Anglaise

Weekend Specials

M’tucci’s Italian

Ravioli - Gorgonzola Ricotta Filling, Cotto Ham, Roasted Sweet Potatoes, Caramelized Onions, Brown Butter Sage Sauce, Pecorino, Pumpkin Seeds $25

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

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

Sackett Farms Pork Shank Confit - Creamy Polenta, Sautéed Spinach $27

Weekend Cocktail

A Suffering Fellow - Old Forester bourbon, Vara Gin, Fresh Lime Juice, Angostura Bitters, Ginger Beer Float


M’tucci’s Moderno

24 oz. Porterhouse - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $43

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

Shrimp Diavolo - Caramelized Onion, Green Chile, Capers, White Wine, Marinara Sauce, House Made Spaghettini $23

Weekend Cocktail

Burbimpkin - Knob Creek bourbon, Pumpkin Syrup, Angostura Bitters

M’tucci’s Twenty-Five

Shrimp Risotto - Seared Shrimp, Roasted Fennel, Asparagus, Roasted Grape Tomatoes, Red Pepper Fennel Cream Sauce $24

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

14 oz. Ribeye - Garlic Mashed Potatoes, Charred Broccolini, Creamy Horseradish Remoulade $43

Weekend Cocktail

Eclipse: Ring of Fire - Bailey’s Irish Cream, Creme de Cacao, Absolute Vanilla, Tiki Bitters

M’tucci’s Bar Roma

Sackett Farms Pork Chop - Spicy Blackberry Jam, Garlic Mashed Potatoes, Apple & Kale Cream Salad $25

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

Weekend Cocktail

Pour it Out for my Hombres - Dos Hombres Mezcal, Meletti Amaro, Fresh Lime Juice, Simple Syrup, Strawberry Basil Shrub

Live Music for October

M’tucci’s Bar Roma - 6:30pm Wednesday

10/18 Eryn Bent

10/25 Lani Nash

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

10/13 Jacob Chavez 

10/19 RJ Perez 

10/20 Lani Nash

10/26 Oscar Butler

10/27 Matt Jones

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

10/13 Justin Nuñez 

10/20 Johnny Lloyd

10/26 Shane Wallin

10/27 Martin York

Thanks for reading. See you next Friday. Ciao!

M'tucci's & Marble German Beer Dinner

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past Wine Pairing Dinner at M’tucci’s italian

One only needs to look at the menu for the October 12th German Beer Pairing Dinner with Marble Brewery at M’tucci’s Italian to realize that something very special has been created. Chefs Cory Grey and Shawn Cronin along with Marble Brewmaster, Josh Trujillo, collaborated on a menu for those who love lagers and creative cuisine inspired by Germany.

“When we decided we wanted to do a German food and beer dinner, we looked around for local German-style beers for our pairings. When Josh and Marble stepped up and said that they have enough German styles to supply the entire dinner, we were thrilled,” said Company Chef Shawn.

”Admittedly, one of my favorite Marble beers is their German Pilsner, which to my knowledge has won 6 awards in worldwide judging. We all knew this was going to be amazing.  Josh, aka Head Brewer/Beer Master, has an amazing food palate so every time we work together it's a blast talking about pairings.”

“Germany is a country known for beer and when you try Marble's German styles, it's hard to believe that Josh didn't grow up there. From the Marblefest to the Pilsner Burquell to the Vienna Lager, they are all really incredible and true to style,” he said.

Spend some time talking with Josh Trujillo (while sipping one of his beers) and you’ll quickly discover his passion for great food and beer - especially German/Czech/Austrian-style lagers. He said that he likes brewing and drinking those styles of beers, because they are harder to make. The technique and the balance of ingredients has to be right. You can’t hide bad technique with an abundance of hops.

“The Pilsner Burquell is our take on a traditional Czech-style pils, it’s got a quite a lot of Czech Saaz hops in it. It’s a little sweeter and more malt forward than our regular house pilsner. It’s delicious,” Trujillo said.

The second course features the classic Marble Double White Belgian beer, but with pumpkin pie spices.

“It’s really well balanced, I’m excited to taste it with the Roasted Bone Marrow Ravioli,” he said. “The Belgian yeast pushes the clove and the cinnamon spices up a little more than nutmeg and mace.”

“Vienna Lagers are a bit more maltier and toasty and ours drinks very dry and crisp. It has a big malt profile and is toasty and nutty and holds up well to fatty, caramelized meat,” he said.

Josh and the Chefs will be there to talk about the Pairings with you. Space is limited, so book your table now.

Balloon Fiesta Brunch!

Every Day at M’tucci’s Twenty-Five and M’tucci’s Bar Roma

During Balloon Fiesta

Special Balloon Fiesta Weekend Dessert at all locations.

10/7 & 8 and 10/14 & 15

Chocolate Budino Cake - Chocolate Meringue, Strawberry Creme Anglaise

Enjoy the Bloody Mary Bar at all locations every Weekend.

Weekend Specials

M’tucci’s Italian

Ravioli - Red Chile Ricotta Filling, Chicken, Mushrooms, Asparagus, Taleggio Cream Sauce, Pecorino, Crispy Prosciutto $27

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

Pan-Seared Ruby Red Trout - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Butter Sauce $25

Sackett Farms Pork Belly - Pineapple Rosemary Shrub Braise, Brown Butter Sage Gnocchi, Sun-Dried Tomatoes, Caramelized Onions, Arugula, Roasted Red Pepper Pineapple Relish, Micro Greens $27

Weekend Cocktail

Autumn Harvest - Aperol, China China Amaro, Fresh Lemon Juice, Orange Juice, Simple Syrup and dash of Cinnamon


M’tucci’s Moderno

6 oz. Black Angus Filet - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $35

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

Chicken Portobello - Roasted Portobello Mushrooms, Mozzarella, Garlic, Spinach, Roasted Garlic Demi Glacé, House Made Spaghettini $23

Weekend Cocktail

Spritzing into Fall - Plymouth Gin, Honey & Rosemary Simple Syrup, Fresh Lemon Juice, Muddled Blackberries

M’tucci’s Twenty-Five

Lamb Bratwurst with Tomato Caprese Linguine - Seasoned Ground Lamb Sausage Links with Smoked Tomato Mostarda, and Tomato Caprese House Made Linguine $23

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

24 oz. Porterhouse - Garlic Mashed Potatoes, Charred Broccolini, Creamy Horseradish Remoulade $45

Weekend Cocktail

Cinn-Cension - Buffalo Trace Bourbon, Cardamaro, Blood Orange Alchimist, Fresh Leon Juice, Agave Simple Syrup

M’tucci’s Bar Roma

Pumpkin & Mascarpone Ravioli - Toasted Walnuts & Golden Raisins, Arugula, Pancetta Cream Sauce, Fried Sage $27

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

Weekend Cocktail

Brazilian Gold Rush - Novo Fogo Barrel-Aged Cachaça, Italian Rosolio di Bergamot Liqueur, Fresh Lemon Juice, Honey Simple Syrup

Live Music for October

M’tucci’s Bar Roma - 6:30pm Wednesday

10/11 RJ Perez 

10/18 Eryn Bent

10/25 Lani Nash

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

10/6 Johnny Lloyd

10/12 Gilbert Uribe 

10/13 Jacob Chavez 

10/19 RJ Perez 

10/20 Lani Nash

10/26 Oscar Butler

10/27 Matt Jones

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

10/6 Eryn Bent

10/12 RJ Perez 

10/13 Justin Nuñez 

10/20 Johnny Lloyd

10/26 Shane Wallin

10/27 Martin York

Thanks for reading. See you next Friday. Ciao!

New M'tucci's Pasta

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Have you watched the popular YouTube series (and cookbook) Pasta Grannies? The videos show elderly Italian women making pasta at home, as they have been doing for generations. If you pay close attention, you’ll notice that there are two kinds of recipes for hand made pasta: those with flour and eggs and those with flour and water - no eggs. Eggs are primarily used in Northern Italy and for stuffed pastas like ravioli. Eggless pastas are the norm in Southern Italy and for most any shape of noodle.

Until a few weeks ago, M’tucci’s house made pastas used eggs. Company Chef Shawn Cronin and a few other chefs started experimenting with the Southern style and were surprised at the results. Our new recipe is more forgiving for cooking and actually has more flavor. Southern Italian-style pasta is also vegan.

The different shapes: Campanelle, Linguine, Fettuccine, Spaghettini, Rigatoni and Pappardelle are still made with the best quality 00 hard durum wheat flour and extruded through bronze cut dies, which give the pasta rough edges for holding sauces better.

Chef Shawn and Howie Kaibel recently appeared on New Mexico Living to talk about the new pasta and to do a cooking demonstration.

I may be a biased critic, but I had the Cacio di Pepe with Eggplant Parmesan at M’tucci’s Bar Roma yesterday. All the claims are true. The pasta was al dente and had more flavor. Try it and taste the difference.

Beginning Saturday, September 30, all M’tucci’s Locations will serve our new Brunch Menu and have our Bloody Mary Bar.

Balloon Fiesta Brunch is every day at 10:00am at M’tucci’s Twenty-Five and M’tucci’s Bar Roma - October 7 - 15. EVERY DAY!!

M’tucci’s Restaurants receive the annual Community Service Award from the NM Restaurant Association

M’tucci’s Featured on the TED Radio Hour on NPR

Our Four Day Work Week Receives National Attention

The TED Radio Hour featured our company and a conversation, Minister of Culture, Howie Kaibel, had with bestselling economist, Juliet Schor, about our four day work week! Company President John Haas had the inspirational vision and humanitarian chutzpah to trial and then implement this policy for our salaried chefs and managers, and we continue to see its success pay off with incredible retention rates, and true talent applying to join us. People, if a restaurant company can do this, so can you. Listen in on how we saw M'tucci's only perform better by giving our people their lives back.

Weekend Specials

M’tucci’s Italian

Ravioli - Pesto Ricotta - Lobster, Shrimp, Fresh Tomatoes, Capers, Spinach, Vodka Sauce, Pecorino, Saffron Bread Crumbs $27

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

Sackett Farms Pork Spareribs - Black Truffle Mashed Potatoes, Fennel Slaw, House Made BBQ Sauce $25

Weekend Cocktail

Cloud 9 - Vara Gin, Frangelico, Heavy Cream, Fresh Lemon Juice, Simple Syrup, Chocolate Bitters


M’tucci’s Moderno

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

Pan-Seared Scallops - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $37

Beef Tips Tortellini - Cajun Spiced Beef Tips, Grape Tomatoes, Green Onions, Rosa Sauce, Gorgonzola Cheese $25

Weekend Cocktail

Purple Haze - Dragonfruit Bacardi Rum, Lychee Puree, Fresh Lime Juice, Simple Syrup, Muddled Dragonfruit (pitaya)

M’tucci’s Twenty-Five

Blackened Chicken w/ Penne & Gorgonzola - Grape Tomatoes, Fresh Mushrooms, Caramelized Onions, Garlic, Alfredo Sauce $20

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

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

Weekend Cocktail

Hello Pumpkin - Woodford Reserve, Frangelico, Pumpkin Puree, Angostura Bitters, House Made Cookie Leaf Garnish

M’tucci’s Bar Roma

Chicken Scallopini - Seared Chicken Breat, Artichoke Hearts, Capers, Mushrooms, Prosciutto Crudo, Fresh Herbs, House Spaghettini, Lemon Beurre Blanc, Shaved parmesan and Fresh Basil $23

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

Weekend Cocktail

Strawmpari - Strawberry-Infused Campari, Tito’s Vodka, Fresh Lemon Juice, Simple Syrup

Live Music for September & October

M’tucci’s Bar Roma - 6:30pm Wednesday

 10/4 Shane Wallin

10/11 RJ Perez 

10/18 Eryn Bent

10/25 Lani Nash

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

9/29 Matt Jones

10/5 Nathan Fox

10/6 Johnny Lloyd

10/12 Gilbert Uribe 

10/13 Jacob Chavez 

10/19 RJ Perez 

10/20 Lani Nash

10/26 TBD

10/27 Matt Jones

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

9/29 Cali Shaw

10/5 Grace Marks 

10/6 Eryn Bent

10/12 RJ Perez 

10/13 Justin Nuñez 

10/19 Matt Jones

10/20 Johnny Lloyd

10/26 Shane Wallin

10/27 Martin York

Thanks for reading. See you next Friday. Ciao!

Our M'tutoring Program

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This week, we at M’tucci’s are especially excited to tell our fans about a very special program which has recently launched, something we’re affectionately titling “M’tutoring”. Nearly one year ago, company founder and visionary, Jeff Spiegel, set out to identify whether there were children within the extended M’tucci’s staff who could use additional educational assistance. A simple survey of company employees determined there were, perhaps, upwards of two dozen kids in need of some sort of help, from special needs to basic scholastic tutoring.

Moving into the summer of 2023, Jeff and his wife, Katie, committed a sizable budget of their own monies to the cause, and then tasked the company’s Minister of Culture, Howie Kaibel, with building the structure of the program and getting it started. Howie consulted with educators and decided the program should be streamlined and simplified, and together they agreed to limit the age range and areas of study. Ultimately, it was determined that kids aged 10 years old and younger would qualify, for tutoring in reading and math.

Next, Howie interviewed and vetted a number of candidates to helm the program, eventually identifing Sarah Weschler, a full time paraprofessional at Amy Biehl High School in downtown Albuquerque. Sarah then set out to interview the entirety of M’tucci’s staff – over 300 people. By the time Sarah had finished just two of the four restaurants, she’d identified eight eligible kids, and launched tutoring sessions. Since her schedule was already packed and they anticipated the program doubling in size, Howie hired a second tutor, Honoria “Sol” Andrews, who is set to begin teaching next week.

Sarah and two of our employee’s kids, Graci and emri, work on reading fundamentals at our moderno restaurant

Modeled to ideally host tutoring sessions in our own restaurants, Sarah and Sol also conduct sessions in the homes of our employees, if necessary. The next step of the process involves identifying reliable, annual funding resources, and that has led Howie to organizations such as the Albuquerque Community Foundation, private companies, and generous individuals, however nothing tangible has yet been established, so if you’d like to support this wonderful cause, please let us know! Howie is also finding strong support and resources via the APS Education Foundation, of which he is a board member. 

The outpouring of encouragement from M’tucci’s families, staff and guests has been heartwarming, and it reflects the goodwill of owners Jeff Spiegel and Katie Gardner (who was once an educator herself), people who built the company to do more than simply serve Italian cuisine. At M’tucci’s, we believe we are obligated to care for our people and their families, and make no mistake, M’tucci’s also greatly benefits from a business model that creates cyclical, generational employment. We love our people and, by extension, we care about their kids.

Weekend Specials

M’tucci’s Italian

Ravioli - Shishito Pepper Ricotta - Spicy Capocollo, Kale, White Lisbon Onion, Sungold Cherry Tomatoes, Gorgonzola Thyme Cream Sauce $27

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

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

Cioppino - Mussels, Clams, Shrimp, Bay Scallops, Seafood Tomato Brodo, M’tucci’s Bread, Lemon Zest $29

Weekend Cocktail

Italian’s Negroni - Campari, Beefeater Gin, China-China Amaro


M’tucci’s Moderno

14 oz. NY Strip - Crispy 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

Crispy Chicken Confit Risotto - Crispy Chicken, Risotto, Mushrooms, Celery, Carrots, Alfredo Sauce $23

Weekend Cocktail

White Negroni - Plymouth Gin, St. Germain Liqueur, M&R Blanco Dry Vermouth

M’tucci’s Twenty-Five

Sausage Tortellini - Cheese Tortellini, Sausage, Mushroom, Caramelized Onions, Fresh Mozzarella, Spicy Marinara Sauce $24

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

14 oz. Ribeye - Garlic Mashed Potatoes, Charred Broccolini, Creamy Horseradish Remoulade $43

Weekend Cocktail

Negroni 25 - M’tucci’s Barrel Select El Tesoro Reposado, Campari, Carpano Antica Sweet Vermouth, Cynar 70 Proof Amaro

M’tucci’s Bar Roma

14 oz. Ribeye - Pecorino Risotto, Sautéed Red Onions, Toasted Almonds, Grilled Heirloom Tomatoes, Kale Salad Tossed with a Blackberry Shrub Syrup $45

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

Weekend Cocktail

The Gloria Negroni - Campari, Contratto Vermouth Bianco, Bombay Sapphire Distilled London Dry Gin, Cointreau

Live Music for September

M’tucci’s Bar Roma - 6:30pm Wednesday 

9/27 Cali Shaw

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

9/22 Lani Nash

9/28 Justin Nuñez 

9/29 Matt Jones

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

9/22 RJ Perez 

9/28 Shane Wallin

9/29 Cali Shaw

Thanks for reading. See you next Friday. Ciao!