Puglia - Finally

/

The trip to Puglia with family that was cancelled by the pandemic is now fully booked. Pretty excited to travel in one of the few regions of Italy where I have not visited. After two days of eating tapas in Madrid and a night in Rome, we’ll spend the rest of the trip in Puglia and Basilicata.

Much of what Americans consider to be “Italian” food are dishes from Southern Italy. Pizza was invented in Naples, Campania is the country’s breadbasket and pasta likely is from here, in addition to all of the other Southern charms: eggplant parmesan, burrata and insalata caprese.

The South is the poorest region in the country and it was ruled by several cultures who left their mark on the cuisine of Puglia and Basilicata. The Greeks and the Arabs probably had the most impact, as did the system of latifundium (basically a feudal system of large farms owned by absentee landlords and worked by slaves or indentured servants).

While Puglia has six provinces, a Chef once said that the region is divided by those who cook with garlic (Bari & Foggia) and those who prefer onions (Salento).

In Puglia the Greeks left distinctive architecture (trulli) and the pillars of Italian food: oil, wine and grains. The Arabs brought eggplants, bitter oranges and refined cane sugar.

In addition to producing most of Italy’s grain for pasta and bread, Puglia produces more olive oil and wine than any other part of the country.

The wines of Puglia are dominated by Primitivo (related to Zinfandel), with the Salento Peninsula surrounded by the Ionian and Adriatic Seas being one of the most notable areas. The warm weather, ocean breezes, and mix of the clay and limestone soil produces rich, intense reds. In addition to Primitivos, we’ll search out Negroamaro and Nero di Troia. All of these grapes are making vibrant rosé.

From Bari we’ll head north to Vieste and the Gargano Peninsula, which some call the undiscovered Amalfi Coast. After a few days exploring the forests and coast, we’ll head south to Matera in Basilicata. After several decades of neglect, Matera has become a tourist mecca for food, ancient cave dwellings and frescoes. Bring on the huge sourdough loaves called Pane di Matera. Will they be as good as M’tucci’s sourdough?

Returning to Puglia near Alberobello and Locorotondo, we’ll stay in one of area’s unique trulli houses, the bee-hive shaped stone houses that date back centuries. The stones are stacked without mortar, reportedly so they could be quickly disassembled when the tax man was coming to assess the taxes for the feudal lord or king.

I’m looking forward to meals starting with soppressata or capocollo, followed by orecchiette with bitter greens and pork, then fresh seafood from the Adriatic and the Gulf of Taranto, or lamb from small mountain farms.

The ring-shaped cracker that is usually flavored with olive oil and rosemary, taralli, are found everywhere (and on the Charcuterie Boards at M’tucci’s Moderno). Orecchiette is the favorite pasta in the area, sauced in different ways, but quite often with bitter greens called rapini or turnip tops here, but known as rapa in Puglia.

The sea on either side of the Salento Peninsula (the heel of the boot) is rich with shellfish, notably mussels. In many places they are packed with seasoned bread crumbs and deep fried. We might go to Otranto to find the version stuffed with a mixture of tuna, eggs, bread crumbs and pecorino and simmered in a tomato broth. We will definitely visit the west side of the peninsula for cozze all tarantina at the port/harbor town of Taranto, known for their mussels. So tasty, they are usually simmered in a simple broth of olive oil, garlic, tomatoes, chile flakes and white wine. Enjoy different preparations of mussels at M’tucci’s Italian and M’tucci’s Moderno.

M’tucci’s Anniversary Dinner @ Old Town Farm

July 20th

Dine under the stars to celebrate our 11th anniversary.

Menu and details coming soon!

M’tucci’s in the News

In a recent interview with Albuqeruque Business First, new APS Superintendent, Gabriella Durán Blakey, gave us a shoutout:

M’tucci’s Bar Roma & Teddy Roe’s Speakeasy listed as one of the leading spots in Nob Hill by United Airlines Hemispheres.

Weekend Specials

M’tucci’s Italian

Mushroom/Ricotta Ravioli - Blue Oyster Mushrooms, Crispy Morel Mushrooms, Pickled Chestnut Mushrooms, Caramelized Onions, Capers, Sun-Dried Tomatoes, Porcini Lemon Cream Sauce, Arugula $27

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

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

Prosciutto and Prune Braised Pork Collar - Creamy Garlic Scape Pesto, Marinated Tomatoes, Arugula, Red Onions, Fusillini Pasta $27

Weekend Cocktail

Between Two Ferns - Roku Gin, Fernet Branca, Orgeat Syrup, Fresh Lemon Juice, Pineapple Juice, Honey Simple Syrup, Angostura Bitters


M’tucci’s Moderno

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

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

Beef Tips with Five Cheese Raviolini - Beef Tips, Grape Tomatoes, Cayenne Seasoning, Rosa Sauce, Rosa Sauce, Gorgonzola, Green Onions $25

Weekend Cocktail

Coco-Rita - Correlejos Reposado Tequila, St. Germaine, Fresh Lime Juice, Simple Syrup, Coconut Milk

M’tucci’s Twenty-Five

Mint Marinated Lamb Chops - Cucumber Dill Sauce, Grilled Zucchini, Roasted Red Bell Peppers & Shallots, Fried Capers, Roasted Garlic, Fennels Prawns & Mint Vinaigrette $38

Pan-Seared Swordfish - 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

Sage Advice- Illegal Joven Mezcal, Liquid Alchemist Blood Orange, Fresh Lime Juice, Sage Agave Syrup, Angostura Amaro, Fried Sage Leaf

M’tucci’s Bar Roma

10 oz. Gorgonzola-Crusted Wagyu Flank Steak - Roasted Broccolini & Red Bell Peppers, Red Wine Brodo Pecorino Risotto $37

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

Weekend Cocktail

Strawberry Delight - Tito’s Vodka, Lazzaroni Limoncello, Fresh Lemon Juice, Simple Syrup, Muddled Strawberries & Fresh Basil, Sparkling Wine Float

Live Music for June

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

6/23 Myles Chavez

6/26 Shane Wallin

6/30 RJ Perez 

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

6/21 Jacob Chavez 

6/27 Gilbert Uribe 

6/28 RJ Perez 

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

6/21 Robb Janov

6/27 Shane Wallin 

6/28 Myles Chavez 

Thanks for reading. See you next Friday. Ciao!

Real Italian

/

A recent comment on a social media post said that M’tucci’s was not “real Italian.” I started thinking about the term “real Italian”, especially as it pertains to food and beverages.

The definition of Italian cuisine casts a pretty big net. Italian cuisine is very much a regional cuisine. The traditional foods in Emilia - Romagna bear little resemblance to the typical food in Abruzzo or Puglia. A cook in Campania’s definition of Italian food is wildly different than what someone in Liguria considers thinks of as Italian food.

What is real Italian? Ferrari is a real Italian car. Campari and Barolo are real Italian beverages. Is M’tucci’s real Italian? Is any Italian restaurant in America, real Italian?

One of the wonders of eating in Italy is the simplicity of the dishes and the freshness and quality of the ingredients on the plate. With Italy’s mild Meditterranean climate, fertile volcanic soils, and verdant flood plains, Italy is one big garden/farm. At best, most Italian restaurants in the U.S. can only be inspired by the cuisine of Italy, even if they are close to great, small farms (think California),

The pastas at M’tucci’s, for example, are a mix of traditional Italian dishes and those inspired by the various regional specialities. Pasta all’ Arrabiata (M’tucci’s Italian and M’tucci’s Bar Roma) and Linguine Gricia (M’tucci’s Bar Roma) would be found in any home or restaurant in Rome. Our Five Pork Bolognese, served at all four locations, is based on the famous ragù from Emilia Romagna. One might think that Spaghetti & Meatballs is a classic Italian/American dish not normally found in Italy. You would be wrong. Pasta with Meatballs, made from a mix of beef, pork and veal, is very common in Aburzzo and Puglia.

The Mussels & Linguine at M’tucci’s Italian, would be found on menus in the rich bay area of Taranto along the southern coast between the “toe” and the “heel”. The Puglia coastline borders both the Adriatic and Ionian Seas, and both are terribly overfished. However, shellfish are a sustainable option and the area is famous for their mussels.

The Mare Aglio e Olio Pasta at M’tucci’s Bar Roma is ubiquitous in Venetian homes and restaurants. In fact, this dish would be found along any of Italy’s nearly 5,000 miles of coastline.

Chef Alberto Silva at M’tucci’s Italian served Lemon and Ricotta stuffed Ravioli as a Weekend Special recently. Never heard of it? It’s a classic, light summer pasta dish in Venice.

Even though I have visited Italy six times (a 7th trip is scheduled for October), I’m not concerned with what is “real” or “authentic”. I am always satisfied by the flavors of the traditional and contemporary dishes at all M’tucci’s. Our chefs and their teams work hard and with a great deal of creativity to bring you dishes that are from or are inspired by Italy, regardless of how “real” or “authentic” they may be.

You have less than one Week to Reserve Your Table

We are almost Sold Out!

New Late Night Happy Hour Menus

M’tucci’s Bar Roma mentioned in United Airline’s Hemispheres Magazine

Nice to mentioned with our Neighbors!

KRQE has created the Best of the Land of Enchantment Awards (BOLOE Awards)

Please Nominate M’tucci’s for Best Pizza

Nominations Open until 6/28 and Voting Begins 7/8

M’tucci’s Introduces the Spirit Spotlight

Beginning this month, each location will feature three cocktails made with Caravedo Pisco.

Weekend Specials

M’tucci’s Italian

Lobster & Shrimp Ravioli - Sautéed Shrimp, Cherry Tomatoes, Capers, Asparagus, Lemon Cream Sauce, Saffron Breadcrumbs, Micro Greens $29

14 oz. 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 $33

Chestnut & Porcini Braised Flank Steak - Local Chestnut Mushrooms, Peas, Red Onions, Lemon Mushroom Risotto, Micro Greens, Braising Sauce $31

Weekend Cocktail

Sandia Sunset - El Tesoro Tequila, Fresh Lime & Orange Juices, Simple Syrup, Muddled Brandied Cherries, Plum Bitters


M’tucci’s Moderno

24 oz. Porterhouse - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $45

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

Gnocchi with Beef Tips - Portabella Mushrooms, Shallots, Cacio Alfredo Sauce, Walnuts Gremolata $25

Braised Pork Ribs - Mascarpone Creamy Polenta, Corn, Sautéed Spinach, Calabrian Chile Sauce $23

Weekend Cocktail

Pink Daddy - Caravedo Mosto Verde Pisco, Ramazotti Aperitivo, Dolin Blanc Vermouth

M’tucci’s Twenty-Five

Dry-Rubbed 12 oz. NY Strip with Truffle Compound Butter - Pickled Garlic Scapes, Grilled Zucchini, Saltwater Potatoes, Red Bell Pepper & Onions, Feta, Pistachio Gremolata Crumbs $35

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

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

Weekend Cocktail

I’m Just Old Fashioned - Russell’s Reserve Bourbon, Brown Sugar Simple Syrup, Black Walnut Bitters, Orange Bitters

M’tucci’s Bar Roma

Veal Ragù di Bianco - House Made Carrot-Filled Ravioli, Sautéed Red Onions, Red Chile Flakes, Parsley, Garlic, White Wine, Toasted Truffle Bread Crumbs $25

Pan-Seared White Sea Bass - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $33

Weekend Cocktail

Old Dadshioned - Old Forester, Fernet Branca, Honey Simple Syrup, Peychaud Bitters

Live Music for June

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

6/16 Gilbert Uribe

6/19 Javier Ortega

6/23 Myles Chavez

6/26 Shane Wallin

6/30 RJ Perez 

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

6/14 Shane Wallin 

6/20 Maiya Dominguez 

6/21 Jacob Chavez 

6/27 Gilbert Uribe 

6/28 RJ Perez 

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

6/14 Matt Jones

6/20 Michael Rascon

6/21 Robb Janov

6/27 Shane Wallin 

6/28 Myles Chavez 

Thanks for reading. See you next Friday. Ciao!

Campari - An Italian Icon

/

Considered more of an aperitif than an amaro, Campari has been produced in Northern Italy since 1860. Gaspare Campari created his formula and six years later opened Caffe Campari in the prestigious Piazza del Duomo in Milan. Many producers of amari may admit to one or two of the ingredients in their secret recipes, however Campari will only reveal two ingredients: water and alcohol.

Gaspare’s sons took over the company in 1904, and in the 1930s enlisted well-known Italian artists to help promote Campari to the world. The famous ads and posters were key to Campari’s wide spread popularity.

Known as the “Red Passion” in Italy, Campari is now distributed to more than 180 countries and is likely found in any bar that you would visit.

Initially, Campari was served on the rocks with a splash of club soda. The dark, ruby-red color and bright, floral orange flavor creates a beautiful highball, with a piece of orange or lemon. Of course, Campari has made the world a better place with the classic Negroni, the Boulevardier and the Americano. Lesser known, but still delicious cocktails are La Rosita (reposado tequila, sweet vermouth, dry vermouth & Campari) and Old Pal (a Boulevardier that replaces sweet vermouth with dry vermouth).

While the classic Negroni uses equal parts of gin, sweet vermouth and Campari, the Boulevardier (which was created around 1920) features more rye than the other two ingredients. I prefer 1.5 oz. Rye and 3/4 oz each of sweet vermouth and Campari.

Instagram raised the popularity of the Negroni Sbagliato a couple of years ago. This riff on the classic Negroni replaces the gin with prosecco. You needn’t order a Negroni Sbagliato with prosecco - it always comes with prosecco!

The warm weather ahead calls for an Americano: 1 oz. Campari, 1 oz sweet vermouth (M’tucci’s prefers Carpano Antica Formula) and 4 oz. seltzer water. Garnish with an orange wheel.

Or try Company Chef Shawn Cronin’s summer refresher, a cold glass of lager mixed with a shot of Campari, which is a version of the Spaghett cocktail which is a beer and a shot of Aperol. While the Campari group owns Aperol, the two amari remain different. Aperol’s ABV is only 12% compared to 24% for Campari. Aperol doesn’t have the same level of bitterness as Campari. Both Italian aperitif’s are always in my liquor cabinet.

M’tucci’s Introduces the Spirit Spotlight

Beginning this month, each location will feature three cocktails made with Caravedo Pisco.

Pairing Dinner at M’tucci’s Italian

Only a few seats left - don’t wait to book!

M’tucci’s Advances in the 505 Food Fights

A fundraising event for local charities, the 505 Food Fights pit local chefs and bartender in a competition for food and cocktails. Chef Cory won his round at Whiptail this past Monday, but unfortunately Zeus, a bartender at M’tucci’s Italian was edged out by Whiptail’s bartender (he was robbed!!). Justin and Ashley, both from M’tucci’s Italian won previous rounds and will compete again in July. Watch the Facebook page for 505 Food Fights to see the dates. Our participation helped raise more than $4,000 for the local Special Olympics.

Vote in ABQ the Magazine’s Best of the City

Vote in the Following Best Categories:

Appetizer Menu, Brunch, Business Lunch Spot, Cookie, Dessert, Italian, Patio, Pizza, Waitstaff, Bartender, Bloody Mary, Happy Hour, Old Fashioned, Business (owners), Chef (Shawn Cronin is our pick).

Weekend Specials

M’tucci’s Italian

Ravioli - Five Cheese Filling - M’tucci’s Bacon, Peas, Cherry Tomatoes, Mandy’s Farm Grilled Garlic Scapes, Pesto Cream Sauce, Basil, Pecorino $25

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

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

Red Wine Porcini Braised Lamb - Black Truffle Gnocchi, Mushrooms, Caramelized Onions, Kale, Mint $27

Weekend Cocktail

Rainbow Rider - Vara Gin, Aperol, Alchemist Coconut, Pineapple & Orange Juices, Vanilla Funfetti Rim, Rainbow Marshmallow Puffs Garnish


M’tucci’s Moderno

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

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

Roasted Half Chicken - Garlic Mashed Potatoes, Sautéed Broccolini, Cranberry Gastric $25

Weekend Cocktail

Late Night in Lima - Caravedo Alcolado Pisco, Maraschino Liqueur, Blood Orange, Simple Syrup, Fresh Lemon Juice, Muddled Strawberry

M’tucci’s Twenty-Five

Blackened Shrimp and Pesto Risotto - Mushroom & Pesto Risotto, Jalapeño Pickled Garlic Scapes, Rosemary Burgundy Sauce, Pine Nuts $21

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

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

Weekend Cocktail

Pineapple Pisco Punch - Caravedo Mostto Verde, Pineapple Gum Syrup, Fresh Lemon Juice

M’tucci’s Bar Roma

8 oz. Cold-Smoked Tenderloin - Whipped Pesto Mashed Potatoes, Grilled Asparagus, Spiced Hibiscus and Cranberry Reduction Garnished with Local Micro Greens $41

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

Smoked White Fish Crostini - Capers, Red Onion, Marinated Tomato, M’tucci’s Baguette $6

Weekend Cocktail

Pisco Sour - Caravedo Torontel Pisco, Fresh Lemon & Lime Juices, Simple Syrup, Egg White, Angostura Bitters

Live Music for May & June

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

6/9 Justin Nuñez 

6/12 RJ Perez 

6/16 Gilbert Uribe

6/19 Javier Ortega

6/23 Myles Chavez

6/26 Shane Wallin

6/30 RJ Perez 

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

6/7 Michael Rascon

6/13 Matt Jones

6/14 Shane Wallin 

6/20 Maiya Dominguez 

6/21 Jacob Chavez 

6/27 Gilbert Uribe 

6/28 RJ Perez 

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

6/7 Cali Shaw 

6/13 Gilbert Uribe

6/14 Matt Jones

6/20 Michael Rascon

6/21 Robb Janov

6/27 Shane Wallin 

6/28 Myles Chavez 

Thanks for reading. See you next Friday. Ciao!

M'tucci's Bartenders @ Home

/

A few weeks ago, I asked our chefs what they like to cook for friends and family. This week, our bartenders weigh in on what they like to serve to guests at their homes. If you haven’t set up your home bar yet, there are some good suggestions that follow. However, to set up the bar, let’s start with the basic tools that you’ll need to dive into the world of cocktails.

To build a basic bar you will need jiggers for measuring, a strainer, a stirring spoon and one or two types of mixing vessels. Shown in the photo is a cobbler shaker that I use for margaritas. It’s a three-piece shaker with a strainer in the top. The two stainless steel shakers called the 18-28 set (since they are 18 and 28 ounces, respectively) can be used together for shaking, or the large one can be used for cocktails that are stirred (not shaken Mr. Bond). The larger jigger is used for measuring freshly squeezed juices.

If you need a guide, look no further than one of two cocktail books published by Death & Co, which has very popular bars in NYC, Denver, LA and DC. The old standby, Mr. Boston Official Bartender’s Guide, has been published since 1935. The latest edition features recipes for the classics and tips from popular mixologists.

I asked three questions: What cocktail do you like to make for guests, what spirits or mixers are always on hand and what is your playlist. Let’s go!

Austin, Company VP and M’tucci’s Cocktail Guru: “My favorite drink to make at home for friends and family is the Margarita, because it's always so fresh and everyone loves a well made Marg. I have just about everything you need for any cocktail, but a hand juicer and Boston shaker (a pint glass and a 28 ounce stainless steel shaker) are necessities. My play list will have guests singing along and the next minute may be offended.”

Mario from M’tucci’s Twenty-Five: “I like to make margaritas and carajillos. I always have on hand Licor 43, Aperol, tequila and bourbon. I like to have electronic music like house and lounge.”

Bernadette from M’tucci’s Twenty-Five: “I like making Margaritas and Aperol Spritzes. I always have beer, tequila and Aperol. The playlist depends on the group, but definitely Pitbull.”

Cole from M’tucci’s Twenty-Five: “My favorite cocktails to make are an aperol spritz or a negroni, although the most requested is often a margarita. I always have a bottle of London dry gin, angostura bitters, Dolin Blanc vermouth, fresh citrus, a bottle of Sauvignon blanc and of course, my shaker tin and beaker. My favorite thing to put on at home is Khruangbin’s tiny desk concert or some 90’s throwbacks.”

Ashley, manager at M’tucci’s Italian: “This is a hard one as I do make a variety of drinks for friends & family as it depends what they like but I probably make a Rob Roy or an Amaro Spritz the most. A Rob Roy is essentially a Manhattan but with Scotch; Sometimes I'll use some amaro instead of the sweet vermouth. An Amaro Spritz is just a pour of amaro topped with sparkling mineral water, ice & a lemon twist. Super refreshing & a great apéritif! I always have Amaro, Sweet Vermouth, Bitters, Tequila & Craft Beer. My playlist depends on the occasion. Thanksgiving time, when its majority family, it would be 60's-70's rock/soft rock. If it's friends, then it's hip hop or there's usually some type of sports event on the tv as background.

Robert from M’tucci’s Italian: “My favorite cocktail to make people would be a Mojito. It's super refreshing and no one doesn't ever not like a Mojito. (: I have a variety of mixers, Vodka on hand always and bar tools of course. Music playing is always R&B and Hip Hop.

Justin, bar manager at M’tucci’s Italian: “Beer - hahah - The majority of what I drink is beer and so do all of my friends. I have a wine key/bottle opener. To open the beer! I hate picking the music so I always make someone else do it, but it's usually hip hop.

Selena from M’tucci’s Italian: “1. Margaritas! Who doesn't love a margarita? I always have tequila, limes, ice and club soda. My music is definitely 70's classic rock.”

Zeus from M’tucci’s Italian: “Whiskey Sours are my favorite drink to make for people because I love them! I always have my jiggers. They stay on my side like my pistols, always ready to measure up a shot. Besides hip hop, probably a lot of 70's disco. The Bee Gees and Earth Wind and Fire is music made for sipping cocktails.”

Bobbi, Bar Manager @ M’tucci’s Moderno: “I’ll make Pink Starburst Shots. I always have tequila and fresh oranges and I’ll play trap music or house music.”

Kristina from M’tucci’s Moderno: “I like making Old Fashioneds for friends and family. I have been enjoying balancing the drink with different whiskeys. I have a purple and rainbow cocktail kit with all the bar tools and big rocks (Ice cubes) in my freezer! It depends on the vibe, but I usually end up playing my like song list on Spotify.”

Matt from M’tucci’s Moderno: “ I make for Old Fashioneds or fruity vodka drinks for company/friends. I always have a bar spoon, shaker, ice molds, bitters, variety of fruit, sprite, whiskey & vodka. I’ll play 90’s-Todays Country, Queen Radio, 90’s Pop.”

Andre from M’tucci’s Moderno: “I’ll make the Last Word (London Dry Gin, Green Chartreuse, Maraschino Liqueur, Lime Juice), I always have Grey Whale Gin, Luxardo, Buffalo Trace Bourbon and Tito’s Vodka. I’ll play Scary Pockets.”

Savanna from M’tucci’s Moderno: “I usually make gin and tonics, margaritas and mules. I always have Tito’s Vodka and Hornitos Tequila and I’ll play Lofi Hipster track.”

Kevin from M’tucci’s Moderno: “I make vodka & soda and Strawberry Gin slings. I always have Tito’s Vodka, Bushmills Irish Whisky and Hendrix Gin. I’ll play EDM music.

Stuart from M’tucci’s Bar Roma: “I usually make Cosmos, French 75 and Old Fashioneds. I have lots of different bitters in addition to bourbon, gin, vodka, Cointreau, fresh lemon and lime juices and simple syrup. My playlist for a small gathering would probably be Elton John radio.”

Arcy, Partner, Manager from Teddy Roe’s: “I like to make Old Fashioneds and or a large punch for my guests when they come over. I always have Evan Williams Bottled In Bond. I’ll put on Matchbox 20 radio.”

Since margaritas were mentioned often, here is my margarita recipe, inspired by Death & Co.

2 oz. Cimmaron Blanco Tequila, 3/4 oz. Drillaud Tripe Sec, 3/4 oz. Fresh Lime Juice, shake in a cobbler shaker and strain into a glass with fresh ice. Salt on the rim is optional.

Saturday at M’tucci’s Bar Roma

Reservations are required for this event. We’ll have wine, appetizers, painting materials and supplies and expert painting instruction. Of course, there will be kittens to adopt!

Space is limited and spots are filling up.

Pairing Dinner at M’tucci’s Italian

Vote in ABQ the Magazine’s Best of the City

Vote in the Following Best Categories:

Appetizer Menu, Brunch, Business Lunch Spot, Cookie, Dessert, Italian, Patio, Pizza, Waitstaff, Bartender, Bloody Mary, Happy Hour, Old Fashioned, Business (owners), Chef (Shawn Cronin is our pick).

Weekend Specials

M’tucci’s Italian

Ravioli - Lemon Ricotta Filling - Mushroom Ragù, Local Chestnut Mushrooms, Wild Mushrooms, Portabella Mushrooms, Pecorino-Sautéed Blue Oyster Mushrooms $25

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

Pan-Seared Ruby Red Trout - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Butter Sauce $29

Pineapple-Rosemary Shrub Braised Sackett Farms Pork Belly - Morel Mushrooms, Brussel Sprouts, Sun-Dried Tomatoes, Creamy Risotto, Roasted Red Pepper Pineapple Relish $25

Weekend Cocktail

Mango Tango Mojito - Bacardi Mango Chile Rum, Fresh Lime Juiice, Simple Syrup, Muddled Mint & Jalapeño, Tajin Rim


M’tucci’s Moderno

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

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

Gnocchi - Sliced Mushrooms, Cacio Alfredo Sauce with Walnut Gremolata $23

Weekend Cocktail

On a Beach Somewhere - Bumbu Rum, Lazzaroni Amaretto, Fresh Orange and Lemon Juices, Simple Syrup, Egg White, Angostura Bitters

M’tucci’s Twenty-Five

Coffee-Rubbed Red Chile Sackett Farms Pork Tenderloin - Grilled Zucchini/Red Bell Pepper/Corn Has, Red Chile $23

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

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

Weekend Cocktail

Just Peachin’ Around - Absolut Peach Vodka, Meletti Amaro, Fresh Lemon Juice, Peach Simple Syrup garnished with a Peach Gummy

M’tucci’s Bar Roma

Linguine allo Scoglio - Sautéed Shrimp, White Clams, Calabrian Chile Marinated Grouper, Roasted Tomatoes, Smoked Saffron & Lemon Cream Sauce, White Wine, Fresh Herbs, Toasted Bread Crumbs with Fresh Basil & Cracked Pepper $27

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

Weekend Cocktail

X Marks the Spot - Bacardi Mango Chile Rum, Fresh Orange, Lemon & Mint Muddled, Calabrian Chile Simple Syrup

Live Music for May & June

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

6/2 Robb Janov 

6/5 Cali Shaw

6/9 Justin Nuñez 

6/12 RJ Perez 

6/16 Gilbert Uribe

6/19 Javier Ortega

6/23 Myles Chavez

6/26 Shane Wallin

6/30 RJ Perez 

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

5/31 Matt Jones 

6/6 Justin Nuñez 

6/7 Michael Rascon

6/13 Matt Jones

6/14 Shane Wallin 

6/20 Maiya Dominguez 

6/21 Jacob Chavez 

6/27 Gilbert Uribe 

6/28 RJ Perez 

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

5/31 Marty York

6/6 RJ Perez

6/7 Cali Shaw 

6/13 Gilbert Uribe

6/14 Matt Jones

6/20 Michael Rascon

6/21 Robb Janov

6/27 Shane Wallin 

6/28 Myles Chavez 

Thanks for reading. See you next Friday. Ciao!

Basil Hayden Pairing Dinner

/

Don’t miss the only Pairing Dinner of the summer (except for anniversary week in July), when M’tucci’s Italian partners with legendary Kentucky distillery, Basil Hayden. Including the Amuse and the Intermezzo, you will get to sample seven different cocktails or pours of Basil Hayden Bourbons and Ryes.

The bar and kitchen team got together recently to taste different cocktail creations by our bar manager, Justin Stamnos. The results are listed below.

Crafted in 1992 by Booker Noe as part of the Small Batch collection, Basil Hayden introduced a more subtle side of bourbon compared to its counterparts.

This style of bourbon was inspired by 1792 whiskey pioneer Meredith Basil Hayden, Sr., a rye farmer from Maryland who moved to Kentucky and began distilling. He chose to distill his bourbon with a higher percentage of rye, and Booker set out to create a similar high-rye mash bill that would offer the same refined, approachable taste profile.

Today, this bourbon stands as a tribute to Meredith Basil Hayden, Sr.’s high-rye mash bill ingenuity, as well as to Booker Noe, a true innovator who sought to welcome new drinkers into whiskey.

M’tucci’s Day with New Mexico United on

Saturday, May 25

Join us at our M’tucci’s tailgate in the North lot of University Stadium at 4:30 for: 

Food provided by J Cubed Gourmet Sliders

Beverages provided by Hollow Spirits, Santa Fe Brewery, and Steel Bender

Music by DJ Sponjy Hicks

There will be games and more!  Ask us about free tickets to the game at the tailgate and we’ll see what we can do 😉

Please Vote for M’tucci’s Restaurants in the Following Categories for the Journal’s Peoples Choice:

Best Italian - Best Brunch - Best Happy Hour - Best Cocktails

Click the Button to Vote - Voting Ends May 28.

Vote in ABQ the Magazine’s Best of the City

Vote in the Following Best Categories:

Appetizer Menu, Brunch, Business Lunch Spot, Cookie, Dessert, Italian, Patio, Pizza, Waitstaff, Bartender, Bloody Mary, Happy Hour, Old Fashioned, Business (owners), Chef (Shawn Cronin is our pick).

Steel Bendeer Brewyard features a new M’tucci’s Creation for Memorial Day.

Dynamite Sorbetto, made with Pineapple Dynamite Sour Ale by M’tucci’s Pastry Palace Goddess Brianna Dennis

Weekend Specials

M’tucci’s Italian

Ravioli - Pesto Ricotta Filling - Roasted Chicken, Sun-Dried Tomatoes, Caramelized Onions, Chestnut Mushrooms, Tucumcari Feta, Basil, Cracked Pepper $25 $25

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 $37

Sackett Farms Cold Smoked BBQ Spare Ribs - Roasted Garlic Mashed Potatoes, Kale & Sprout Slaw, House BBQ Sauce $18

Weekend Cocktail

Berry Hayden - Basil Hayden Bourbon, Agave Syrup, Fresh Lemon Juice, Muddled Blackberries and Strawberries


M’tucci’s Moderno

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

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

Seafood Pasta - Shrimp, Mussels, Oven Roasted Tomatoes, Red Onion, Calabrian Chile Sauce, House Made Spaghetti $23

Weekend Cocktail

The Empress - Empress Elderflower Gin, Fresh Lime Juice, Simple Syrup, Aged Bitters, 6 Grapes Port Wine Rinse, Prosecco Float

M’tucci’s Twenty-Five

Red Wine Rosso Linguine with Shrimp - Shrimp, Mandy’s Farm Green Garlic and Green Onions, Red Wine Rosso Sauce, Crushed Red Peppters, Garlic Marinated Tomatoes and Pecorino $24

Vegetarian Special - Herbed Zucchini & Rigatoni - Roasted Zucchini, Red Onions, Peas, Garlic, Herbed Yogurt Cream Sauce, Basil, Pecorino, Feta & Lemon Zest

Pan-Seared Swordfish - Garlic Mashed Potatoes, Braised Greens, Artichoke Hearts, Lemon Caper Butter Sauce $27

12 oz. Herb-Marinated Ribeye - Garlic Mashed Potatoes, Charred Broccolini, Creamy Horseradish Remoulade $45

Weekend Cocktail

Reminiscent - Diplomatico Blanco Rum, Luxardo Amaretto, Fresh Lime Juice, Orange Bitters, Cherry Simple Syrup

M’tucci’s Bar Roma

Chicken Diavolo Picante - Calabrian Chile Fried Chicken - Pomegranate Chickpea Hummus, Roasted Tomato & Green Olive Relish, Local Micro Greens $25

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

Weekend Cocktail

The Feldspar - As Above So Below Gin, Butterfly Pea Flower Simple Syrup, Fresh Lemon Juice, Club Soda

Live Music for May & June

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

5/26 Lani Nash

5/29 Myles Chavez

6/2 Robb Janov 

6/5 Cali Shaw

6/9 Justin Nuñez 

6/12 RJ Perez 

6/16 Gilbert Uribe

6/19 Javier Ortega

6/23 Myles Chavez

6/26 Shane Wallin

6/30 RJ Perez 

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

5/24 Jaimie Harrison 

5/30 Shane Wallin 

5/31 Matt Jones 

6/6 Justin Nuñez 

6/7 Michael Rascon

6/13 Matt Jones

6/14 Shane Wallin 

6/20 Maiya Dominguez 

6/21 Jacob Chavez 

6/27 Gilbert Uribe 

6/28 RJ Perez 

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

5/24 Gilbert Uribe 

5/30 Johnny Lloyd 

5/31 Marty York

6/6 RJ Perez

6/7 Cali Shaw 

6/13 Gilbert Uribe

6/14 Matt Jones

6/20 Michael Rascon

6/21 Robb Janov

6/27 Shane Wallin 

6/28 Myles Chavez 

Thanks for reading. See you next Friday. Ciao!

M'tucci's Chefs @ Home

/

If you have ever worked in a restaurant kitchen, you understand the challenges and potential dangers of the job: lots of fire, hot pans, sharp knives and long hours on your feet. There is also the joy of creating great food, the satisfaction that comes from working with like-minded and passionate cooks, and the pride that comes from hearing compliments from our guests.

Cooking is not just a job for the chefs at M’tucci’s, it’s a life, a calling, and something that consumes them at work and at home. So what do our chefs do in the kitchen on their day off? I asked them three questions:

  1. What do you like to cook for friends and family?

  2. What is always in your refrigerator or pantry?

  3. What is the playlist while you are cooking or dining?

John Haas, Founding Partner/Company President:

  1. It really depends on the reason for gathering.  If I’m hosting a game night, it’s a mix of finger foods, dips, and some kind of protein.  I make a lot of BBQ, so that’s a favorite for me.  I like to do a lot of Asian food as well.  Outside of that, I suppose Charcuterie and Grilled Proteins (Ribeyes, Seafood, Chicken).  I also LOVE cucumber salads.  

2. Too many probably expired condiments, lots of pickled items, celery juice, and a variety of chips. 

3. How much room do I have to write?  It can be anything from Blues (Muddy Waters, Robert Johnson) to Singer/Songwriters (John Craigie, Norah Jones, Jack Johnson, Donovan Frankenreiter) to Americana/Folk (Tyler Childers, Sturgill Simpson, Caamp, Zach Bryan, Ryan Bingham) to Classic/Oldies (Rolling Stones, Eagles, Beach Boys, Buddy Holly, Dion) and a share of 90’s Alt (Smashing Pumpkins, Nirvana, Green Day).  Thats just scratching the surface! Safe to say I’m all over the place with music and food!  

Shawn Cronin, Partner/Company Chef:

1. So it's either a new recipe and they get to be guinea pigs, or I love making tacos. Tacos are life and you can make anything into a taco. You can make anything into a taco, fry up some tortillas add Chile or hot sauce and it's a good time.

2. Olive oil, Apple cider vinegar and dry dill variety of hot sauces. It's amazing how often I use either or all of these. 

3. Usually when I'm cooking I like to listen to Irish punk rock. Flogging Molly, Rumjacks, Real McKenzies etc. I need some upbeat beer drinking pub music to get me going.

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

I love to do backyard cook outs spring summer fall and winter with friends and family rain snow or sunny days. I always have an assortment of veggies in my refrigerator plus a nice cut of pork and rice and dry beans plus all the spices you could ever want in my pantry. My go to playlist is all over lol 😂 For prep usually play jazz and for dining, low volume bluegrass music.

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

1. My favorite thing to cook is a filet mignon in butter, garlic and fresh rosemary springs from my garden. It's one of those things that requires constant attention and keeps me from getting bored.

2. In my fridge, way too many cheeses. All kinds and varieties because it goes with everything.

3. My playlist cooking at home is usually a 60's mix. I love listening to the Temptations, the Drifters and the classics. It helps keep my energy and my mood up.

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

1. Two of my absolute favorite things to make for my friends and family is Navajo Frybread and Three Sister Stew (squash, steamed corn and beans). It's something that I always have ingredients for 24/7. It reminds me of my elders whenever we had social gatherings (holidays, birthdays, graduations, ceremonies). At those events, frybread and stew will always be there any time of year. The simplicity of the ingredients, our traditional history and memories evoked by those dishes are something I want to share with those that are closest to me.

2. I always have Blue Bird flour from Cortez Colorado, blue corn meal from NAPI, rice and Valentina Hot Sauce. Blue Bird is something my aunts have taught me to always have on hand for fry bread or tortillas. Blue Corn for NAPI is super good for pancakes, blue corn mush and polenta. Plus it reminds me of home in Farmington. Rice is one of my favorite starches that is used in many different cuisines and is very versatile. And Valentina is my favorite hot sauce that I literally put on everything. Got introduced to it when I worked at M’tucci’s Provision by one of the bakers because of its great flavor and even better price.

3. Lately on my cooking playlist it's been a lot folk, alternative, indie bands or just good vibes. I've been obsessing with The 502's lately (who I'm seeing this weekend in Phoenix), Mt. Joy, and Caamp! Just good vibes that definitely relaxes me. Friday or Saturday night on the line is a completely different vibe with hardcore, death core or just good ol metal that's gets me hyped.

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

One thing I have cooked for my Family multiple times for either Thanksgiving or Christmas these past few years is a whole Cod Filet with some Rosemary Garlic Mashed Potatoes and Lemon Butter Caper Sauce.

What I always have in my Refrigerator and or Pantry: My Fridge — Yellow Mustard, Soy Sauce and Dave’s Gourmet Creamy Garlic Red Pepper Hot Sauce.

Pantry — Olive Oil, White Rice, Red Chile Flake and Honey.

My cooking playlist will vary, it might be something along these lines: Chet Baker, Stan Getz, and the Oscar Peterson Trio, Gerry Mulligan, Charlie Byrd, Miles Davis, Gravediggaz, ATCQ, Heltah Skeltah, ODB, MF DOOM, Nas, Yellow Claw, Sara Lanndry, Stevie Ray Vaughan and/or a current flavor Podcast. 

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

When I’m cooking for a group of people I like to make street tacos because it’s something easy to make for a large group of people. Carne Asada, salsa, cilantro, onions, done. Easy to make for lots of friends.

I always keep rice and pasta in the pantry. I love making sandwiches so I always keep deli meats and cheese around. Condiments and kimchi. Some kinds of leafy green for quicks salads.

I like to listen to a lot of different music when cooking. Beastie Boys, blink-182, any punk rock really. Something fast and upbeat.

When I’m eating I like the same, but I could also go for some chill laid back music - whatever the vibe is really.

Albuquerque the Magazine

Honors our late Founder, Jeff Spiegel

Austin and John were at a recent event to receive the Hot Plate Award for Jeff’s contributions to Albuquerque’s restaurant industry.

Please Vote for M’tucci’s Restaurants in the Following Categories for the Journal’s Peoples Choice:

Best Italian - Best Brunch - Best Happy Hour - Best Cocktails

Click the Button to Vote

Vote in ABQ the Magazine’s Best of the City

Vote in the Following Best Categories:

Appetizer Menu, Brunch, Business Lunch Spot, Cookie, Dessert, Italian, Patio, Pizza, Waitstaff, Bartender, Bloody Mary, Happy Hour, Old Fashioned, Business (owners), Chef (Shawn Cronin is our pick).

Weekend Specials

M’tucci’s Italian

Ravioli - Lemon & Ricotta Filling - Cotto Ham, Spring Peas, Caramelized Onions, Gorgonzola Thyme Cream Sauce, Pecorino, Parsley $25

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

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

Saffron Braised LambLeg - Parsnip Purée, Grilled Asparagus, Braising Sauce, Mint $27

Weekend Cocktail

Crisp Cuke-Tini - Cucumber Vodka, Fresh Lime Juice, Simple Syrup, Muddled Cucumber, Sugar Rim


M’tucci’s Moderno

6 oz. Black Angus Filet - 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

Chicken Confit with Roasted Olives, Calabrian Chile Tomato Cream Sauce, Mascarpone Creamy Polenta, Sautéed Broccolini $21

Weekend Cocktail

Orange & Mint Shrub - Old Forester 86, Fresh Lemon Juice, Simple Syrup, Orange/Mint Shrub

M’tucci’s Twenty-Five

Pistachio Pesto Tortelloni with Chicken - Five Cheese Toretlloni, Chicken, Red Onion, Herbed Cherry Tomatoes, Garlic, Pesto Cream Sauce, Pistachio Breadcrumbs, Basil & Lemon Zest $25

Pan-Seared Rockfish - Garlic Mashed Potatoes, Braised Greens, Artichoke Hearts, Lemon Caper Butter Sauce $27

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

Weekend Cocktail

Czech-Mate - Beefeater Gin, Capelleti, Becherovka Czech Amaro, Fresh Lemon Juice, Honey Simple

M’tucci’s Bar Roma

M’tucci’s Italian Sausage - Two Grilled M’tucci’s Sausages, Garlic Whipped Potatoes, Sautéed Green Beans, Roasted Red Bell Peppers, Sautéed Olives & Red Onions $23

Pan-Seared White Sea Bass - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $33

Weekend Cocktail

Avernamigos - Casamigos Reposado Tequila, verna Amaro, Orange Bitters, torched Orange Twist

Live Music for May

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

5/19 RJ Perez 

5/22 Chris Dracup

5/26 Lani Nash

5/29 Myles Chavez

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

5/17 Chris Dracup 

5/23 RJ Perez 

5/24 Jaimie Harrison 

5/30 Shane Wallin 

5/31 Matt Jones 

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

5/17 Shane Wallin

5/23 Maiya Dominguez 

5/24 Gilbert Uribe 

5/30 Johnny Lloyd 

5/31 Marty York

Thanks for reading. See you next Friday. Ciao!

Time for Rosé

/

A glass of rosé is good any time of year, but there is something about warmer weather that begs for a glass of chilled wine.

In the U.S., rosé is finally overcoming the bad rap caused by the popularity of White Zinfandels that were often too sweet. Crisp and complex rosé has been a favorite of Spain (rosado), Italy (rosato) and France for generations.

The color of the wine comes from brief contact of the clear juice and the grape skins, usually from two to twenty hours. The color of the rosé is determined by the type of grapes used and the amount of time the juice is in contact with the skins. If the skins were left with the juice during fermentation, the result is red wine.

Rosé is likely the earliest version of wine, since the early pressing and fermentation methods didn’t produce red wines. For many years, red wines that were made with the skins and juice together were considered harsh and of lower quality.

In the 1950s, America was introduced to rosé by two imports from Portugal, Lancers and Mateus, both of which were on the sweet side. In the mid-’70s the White Zinfandel from Sutter Home Vineyards was the result of “stuck fermentation” (the yeast went dormant or died before all of the sugars could be converted to alcohol). The winemaker tasted it a few weeks later and decided to release it and the White Zinfandel craze was born.

Much of the world’s best rosé is produced in the Provence region of France, where the majority of their wines are rosé. Blends or single varietals of Syrah, Mourvedre, Cinsault and Grenache account for the most of the celebrated rosé of the region. Tavel is another region in Southern France which produces a vibrant rosé, primarily made from Grenache grapes.

Italian rosato can be found from the Veneto in the north to Sicily in the south. The local grapes of each region contribute to unique flavors. The rosatos of Calabria and Sicily are made with negroamaro and primitivo grapes (which produce big, full-bodied reds), resulting in more robust flavors.

Sparkling rosé and rosato are popular throughout France and Italy. New Mexico winemaker Gruet, also offers a sparkling rosé, which is available by the glass at M’tucci’s Bar Roma and M’tucci’s Twenty-Five. M’tucci’s Moderno serves a Prosecco rosé by Ruffino and M’tucci’s Italian pours a Spanish sparkling rosé by Segura Viudas. Still rosés range from our local favorite Sheehan Cinsault rosé to France’s Côte de Rosé from Gérard Bertrand available in half-bottles.

M’tucci’s Twenty-Five is fortunate to have one of the managers pursuing sommelier certification (ie: wine expert). She has reached level 1 and is now working on level 2. Liv Jordy offers her thoughts on rosé.

“Summer is the season of rosé, a delicious style of wine made from red skinned grapes. Because all of the color in rosé wine comes from the grape’s skins, it’s important how long that skin is in contact with the juice. Rosé is so fascinating to me because it’s the perfect example of the creativity and control of the winemaker. Do they decide to use thin or thick skinned grapes? Do they macerate the grapes or press and let it free run? Do they let the skins sit in contact for 30 minutes or 3 hours?”

“Some of my favorite rosé is made with Grenache, or Garnacha. A grape variety indigenous to Spain, but also grown in Southern Rhône France and Sardinia, Italy. Each of these regions produces a slightly different style from the same grape, exemplifying how much growing conditions and environment matter in wine. When I’m looking for a rosé, I’m drawn towards a rich color, medium body, with a more complex flavor profile.”

“In a Grenache rosé, you get notes of fresh strawberry and watermelon, citruses like grapefruit and orange, and an earthiness of baking spices and wet stone. All balanced by a well-structured acidity. A symphony of delicate layers, and a silky mouthfeel. My favorite rosé comes from Tavel, a subregion of Southern Rhône Valley. This appellation, by law, is only allowed to produce rosé made of up to 60% Grenache. If you come across a bottle of Tavel, I highly encourage you to try it, and thank me later.”

Celebrate Spring and Summer with these delicious rosés at home or at any M’tucci’s location.

Our Special Mother’s Day Menus will be available all weekend.

Reservations are possible for Saturday Lunch or Brunch

and for Saturday & Sunday Dinner.

Special New Mexico United & Meow Wolf Pasta

Tonight and Friday Only!

Named after the "Woggles" on the new Meow Wolf/New Mexico United game jersey. Get the Wogsta pasta, which is a multi-colored Rigatoni with Shrimp in a Saffron Cream Sauce.

Please Vote for M’tucci’s Restaurants in the Following Categories for the Journal’s Peoples Choice:

Best Italian - Best Brunch - Best Happy Hour - Best Cocktails

Click the Button to Vote

Vote in ABQ the Magazine’s Best of the City

Vote in the Following Best Categories:

Appetizer Menu, Brunch, Business Lunch Spot, Cookie, Dessert, Italian, Patio, Pizza, Waitstaff, Bartender, Bloody Mary, Happy Hour, Old Fashioned, Business (owners), Chef (Shawn Cronin is our pick).

Live Music for May

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

5/12 Johnny Lloyd

5/15 Shane Wallin

5/19 RJ Perez 

5/22 Chris Dracup

5/26 Lani Nash

5/29 Myles Chavez

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

5/10 Eryn Bent

5/16 Javier Ortega 

5/17 Chris Dracup 

5/23 RJ Perez 

5/24 Jaimie Harrison 

5/30 Shane Wallin 

5/31 Matt Jones 

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

5/10 Ceekay Jones 

5/16 Matt Jones

5/17 Shane Wallin

5/23 Maiya Dominguez 

5/24 Gilbert Uribe 

5/30 Jhonny Lloyd 

5/31 Marty York

Thanks for reading. See you next Friday. Ciao!

World of Amaro

/

Lover’s of Italian cuisine believe an Italian meal is not complete without pasta, wine and an espresso to finish. An Italian might suggest that you’ve omitted an important part of the meal - an Amaro. Before M’tucci’s, my knowledge of these wonderful bitter-sweet beverages didn’t go beyond Campari (which I drank with club soda and lemon) and Jagermeister (which I hated and still do).

Brad Thomas Parsons, the author of the wonderful book “Amaro”, writes: “There’s so much weight, history and complexity packed into the word amaro. One thing that people can agree on is that amaro (plural: amari) is Italian for bitter. However, when it comes to production, appreciation, and consumption of amaro, we’re guided more by tradition than strict categorization and classification. Generally speaking, amaro refers to the collective class of Italian-made aromatic, herbal, bittersweet liqueurs traditionally served as a digestif after a meal.” BTW, if you have any interest in amari or cocktails, the book should be in your library.

After a short time working with the M’tucci’s family, I have discovered that there is one thing universally loved by management, the chefs and the bartenders - and that is Amari. Now I love them and you should, too!

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

“I love that each Amaro has different flavors and layers, mixing between bitter, herbal & nutty. Although I have my favorite brands, I will always order an Amaro that I've never tried to see what flavor combinations it has to offer. All Amaro are different which means you can order one no matter your mood! There are sweeter Amaro, extra bitter Amaro, earthy Amaro, the list is endless. My favorite Amaro has remained Cynar,” she said.

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

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

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

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

To an Italian a liqueur is an amari if it is consumed after dinner, which would leave Aperol, Campari and many vermouths off of the list.

Not sure which amaro to order as a digestif or which amaro cocktail you should order? Ask our bartenders, since they all have their favorites, but they will also pick the amaro that will fit your taste preferences.

Just don’t ask for Malört, because we don’t carry it. Why, you ask? Read Parson’s tasting notes of it: “Urinelike hue. Intensely bitter. Astringent and aggressive. Rocket fuel kick.” He also writes: “The fact that one is rarely charged for a shot of Malört is not without significance.

First-timers should start with Nonino Quintessentia or Meletti. All M’tucci’s carry both!

Time for Awards!!

Please Vote for M’tucci’s Restaurants in the Following Categories for the Journal’s Peoples Choice:

Best Italian - Best Brunch - Best Happy Hour - Best Cocktails

Click the Button to Vote

Vote in ABQ the Magazine’s Best of the City

Vote in the Following Best Categories:

Appetizer Menu, Brunch, Business Lunch Spot, Cookie, Dessert, Italian, Patio, Pizza, Waitstaff, Bartender, Bloody Mary, Happy Hour, Old Fashioned, Business (owners), Chef (Shawn Cronin is our pick).

Weekend Specials

M’tucci’s Italian

Ravioli - Mushroom & Ricotta Filling - Beef Tips, Wild Mushrooms, Caramelized Onions, Porcini Taleggio Cream Sauce, Pecorino, Parsley $25

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

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

Glazed Balsamic Chicken - Kale Farro Orzo Warm Salad, Grilled Asparagus, Cherry Tomatoes, Italian Olive Oil, Feta, Basil, Garlic Dijon, Parsley $25

Weekend Cocktail

Mint Julep - Woodford Reserve Bourbon Whiskey, Angostura Bitters, Simple Syrup, Mint Leaves


M’tucci’s Moderno

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

Pan-Seared California Sea Bass - 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

Smoke on the Water - Del Maguey Vida Mezcal, Blackberry Shrub, Blackberry Simple Syrup, Club Soda, Lemon Juice

M’tucci’s Twenty-Five

Garlic Smoked Sausage & Polenta - Garlic Smoked Sausage, Garlic Sautéed Green Beans, Creamy Polenta, Spicy Marinara, Pecorino, Basil $19

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

Down & Derby - ​​Buffalo Trace Bourbon, Ramazzotti Amaro, Muddled Mint, Raspberry Syrup, Lemon Juice

M’tucci’s Bar Roma

Spaghettini Pimenton Osso Maile - Bone-In Sackett Farms Pork Loin, House Pimenton Spaghettini, Roasted Red Bell Peppers, Sautéed Asparagus, Caramelized Onions $23

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

Weekend Cocktail

Amarorita - M’tucci’s El Tesoro Reposado, Triple Sec, As Above So Below Aradia Aperitivo Liqueur, Pineapple Juice, Lime Juice

Live Music for May

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

5/5 Eryn Bent

5/8 Ceekay Jones 

5/12 Johnny Lloyd

5/15 Shane Wallin

5/19 RJ Perez 

5/22 Chris Dracup

5/26 Lani Nash

5/29 Myles Chavez

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

5/3 Melissa Rios 

5/9 Ceekay Jones

5/10 Eryn Bent

5/16 Javier Ortega 

5/17 Chris Dracup 

5/23 RJ Perez 

5/24 Jaimie Harrison 

5/30 Shane Wallin 

5/31 Matt Jones 

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

5/3 Cali Shaw

5/9 RJ Perez 

5/10 Ceekay Jones 

5/16 Matt Jones

5/17 Shane Wallin

5/23 Maiya Dominguez 

5/24 Gilbert Uribe 

5/30 Jhonny Lloyd 

5/31 Marty York

Thanks for reading. See you next Friday. Ciao!

Kitchen Myths

/

There are a lot of kitchen “rules” or practices that we are told when first learning to cook: “never wash a cast iron pan with soap” or “rinse pasta after you cook it” or “only eat raw oysters during months with the letter r”. None of the previous rules are true.

Luckily there are devoted food journalists, as well as America’s Test Kitchen and Cook’s Illustrated, to help us understand cooking techniques or to offer advice for choosing the best kitchen utensil or pan.

Recently, The New York Times food writer, Julia Moskin, explained why some of the most commonly believed kitchen rules are wrong. Several of the myths she mentioned are rules or techniques for cooking pasta.

You don’t add olive oil to your pasta pot to keep pasta from sticking together. Simply keeping the water boiling and occasionally stirring the pasta will keep the it from sticking together. Never rinse pasta after cooking. Doing so rinses off the starches that give pasta its “special mouthfeel.” The rule about cooking pasta until it is al dente (Italian to the tooth or bite) means different things to Italians or to Americans. Many Americans (my late mother included) place cooked pasta on the plate and pile the sauce on top. Italians don’t cook pasta in the pot until it’s done. Instead they remove it or drain it before it’s done and then finish it in a sauté pan with the sauce in which it is served. (That’s how we do it at M’tucci’s).

Pasta will continue to cook after you drain it, so I usually fish a piece from the boiling pot and take a bite. If there is a little bit not thoroughly cooked, then it is done how I like it.

The major exception to the boiling rule is any stuffed pasta, such as ravioli. A vigorous boil will cause stuffed pasta to blow apart in the pot. What a mess!

Two other myths debunked are using soap to clean a cast iron pan and how first browning your meat will seal in the juices.

Cast iron skillets are more porous than those made with other metals. Over time, the oil used helps form a non-stick patina. The rule is from the days when nearly every kitchen had a cast iron pan and soap contained lye which would destroy the hard-earned patina. After cooking most foods, hot water and a gentle scrub will clean your cast iron. When cooking a steak or bacon, you might need a little bit of soap with your hot water and elbow grease - but never a metal scour pad.

Always hand dry cast iron with a towel and set it on a burner for a few minutes to thoroughly dry it and prevent any rusting.

Simply put, browning meat does not seal in the juices, it produces deeper flavors called the maillard reaction (named for the French scientist who discovered the effects of high, dry heat on meats and sugars). Steaks will be juicier if you cover them and let them rest five minutes or so.

As for oysters, typically the colder months with the letter “r” (September through April) were the months when wild oysters were the best. During the summer months they are spawning and it is when they turn a bit “milky” and are not at their best. Now, with most oysters coming from cold water oyster farms in the North Atlantic and North Pacific, they are good nearly any time of the year. My first raw oyster came from the famed Apalachicola Bay on the Gulf Coast of Florida. Once a major producer of oysters for Florida and the U.S., the oysters beds became a victim of over-harvesting, drought and a major hurricane, and are now closed until 2025. I remember we did avoid eating these warm-water oysters during the summer.

Please Vote for M’tucci’s Restaurants in the Following Categories:

Best Italian - Best Brunch - Best Happy Hour - Best Cocktails

Click the Button to Vote

Weekend Specials

M’tucci’s Italian

Ravioli - Pesto Ricotta Filling - Roasted Chicken, Cherry Tomatoes, Mushrooms, Cream Local Green Onion Pesto, Pecorino, Basil, Crispy Prosciutto $25

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

Pan-Seared Rosemary Pistachio Crusted Ruby Trout - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Butter Sauce $29

Red Wine Porcini Braised Sackett Farms Pork Shank - Garlic Mashed Potatoes, Green Beans, Braising Sauce $27

Weekend Cocktail

Michelin Man - Absolut Vanilla Vodka, Marshmallow Simple Syrup, Fresh Lemon Juice, Plum Bitters


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

Beef Tips Ravioli - Five Cheese Filling, Beef Tips, Grape Tomatoes, Rosa Sauce, Gorgonzola Cheese, Green Onions $23

Weekend Cocktail

Tropical Temptation - Hornitos Reposado Tequila, Passionfruit Puree, Ramazzotti Rosato, Grapefruit Juice, Lemon Juice, Limoncello & Tonic Water Float

M’tucci’s Twenty-Five

Blackened Chicken & Porcini Tortelloni - Five Cheese Tortelloni, Porcini Cream Sauce, Calabrian Roasted Mushrooms, Green Onions, Feta $23

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

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

Weekend Cocktail

Prince’s Peach - M’tucci’s Select Russell’s Reserve Bourbon, Peach Alchemist, Fresh Lemon Juice, Brown Sugar Simple Syrup, Peychaud Bitters

M’tucci’s Bar Roma

Spicy Italian Ham & Polenta - House Made Spicy Capicola, Creamy Rosemary Polenta, Saffron Leek Cream Sauce, Cold Arugula & Red Onion Salad $23

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

Weekend Cocktail

Roma-Cello Spritz - Limoncello, M’tucci’s Sparkling Wine, Fresh Lemon Juice, Club Soda, Aperol Float

Live Music for May

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

5/1 Lani Nash

5/5 Eryn Bent

5/8 Ceekay Jones 

5/12 Johnny Lloyd

5/15 Shane Wallin

5/19 RJ Perez 

5/22 Chris Dracup

5/26 Lani Nash

5/29 Myles Chavez

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

5/2 Maiya Dominguez 

5/3 Melissa Rios 

5/9 Ceekay Jones

5/10 Eryn Bent

5/16 Javier Ortega 

5/17 Chris Dracup 

5/23 RJ Perez 

5/24 Lani Nash 

5/30 Shane Wallin 

5/31 Matt Jones 

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

5/2 Jacob Chavez

5/3 Cali Shaw

5/9 RJ Perez 

5/10 Ceekay Jones 

5/16 Matt Jones

5/17 Shane Wallin

5/23 Maiya Dominguez 

5/24 Gilbert Uribe 

5/30 Jhonny Lloyd 

5/31 Marty York

Thanks for reading. See you next Friday. Ciao!

Spring into Cocktails

/

Spring is here and the patios are perfect for lunch or dinner. Pretend you are in Venice and order an Aperol Spritz, one of Italy’s and M’tucci’s favorite aperitifs. It’s also the perfect season for a Shrub cocktail.

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

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

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

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

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

The logical evolution of M’tucci’s cocktail culture was the birth of Teddy Roe’s Bar. With two of Albuquerque’s most creative bartenders, Jessica O’Brien and Arcy Law, at the helm, their list of classic cocktails and new creative cocktails make for an unforgettable evening. After a recent trip to Peru, there are two cocktails on the menu made with Peru’s national spirit, Pisco. The Chicha Chica is made with Caravedo Torotonel Pisco and Peruvian Blue Corn (and other ingredients), while the Afternoon Delight is made with Caravedo Mosto verde Pisco and Slow Burn Coffee Infused Campari (and more).

Here is what you’ll find at M’tucci’s this weekend. The details for each are listed below in the Weekend Specials.

Raising Money for Animal Humane New Mexico

at M’tucci’s Bar Roma

10% of all Sales Will be Donated

Dogs will be available for Adoption!!

Sunday, April 21, 10:30 - 4:00

Weekend Specials

M’tucci’s Italian

Ravioli - 5 Cheese Filling - Smoked Garlic Suasage, Mushrooms, Cherry Tomatoes, Spinach, Cajun Cream Sauce, Pecorino, Parsley $25

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

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

Braised Flank Steak - in a Bell Pepper, Red Onions, Manzanilla Olives and Lemon Broth, Creamy Kale Risotto, Savory Sauce $27

Weekend Cocktail

Vino Tinto - Caravedo Pisco, Rosso Simple Syrup, Fresh Lime Juice


M’tucci’s Moderno

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

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

Pan-Seared Porcini Gnocchi - Sautéed Wild Mushrooms, Porcini, Black Pepper Cream Sauce, Lemon Walnut Gremolata $23

Weekend Cocktail

Savanna’s Bananas - Howler Head Bourbon, Campari, Paul Masson Brandy, Angostura Amaro, Pineapple Juice, Fresh Lemon Juice, Simple Syrup

M’tucci’s Twenty-Five

Bacon Wrapped Quail - 2 Quail with Orange and Balsamic Glaze, Polenta, Pecorino Brodo, Garlic Sautéed Aarugula, Roasted Citrus and Garlic Italian Olives $23

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

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

Weekend Cocktail

Ensueño - Teremana Blanco Tequila, Naranja Tripe Sec, Muddled Blackberries, Fresh Lemon Juice, Liquid Alchemist Coconut

M’tucci’s Bar Roma

10 oz. Grilled Sackett Farms Pork Chop - Eggplant Tomato Ragù, Capers, Garlic Whipped Potatoes, Grilled Asparagus, Micro Greens $25

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

Weekend Cocktail

Sunset in Tennessee - Jack Daniels, Aperol, Fresh Lemon Juice, Orgeat, Simple Syrup

Live Music for April

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

4/21 RJ Perez 

4/24 Shane Wallin

4/28 Chris Dracup

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

4/19 Shane Wallin

4/25 Lani Nash

4/26 RJ Perez 

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

4/19 Chris Dracup

4/25 Johnny Lloyd 

4/26 Gilbert Uribe 

Thanks for reading. See you next Friday. Ciao!

Artichoke Season!

/

Artichokes (carciofi) are a member of the thistle family and were developed into an edible food in Italy, rather than being imported from another region.

Italy is the largest producer and consumer of artichokes, growing hundreds of different varieties. Probably the most notable variety (nearly impossible to find in the U.S.), is the Roman Violet artichoke. In the spring, the artichokes are trimmed and bathed in olive oil and roasted in the dry wood pruned from grapevines. Other popular preparations include carciofi a spicchi (sliced and braised in olive oil, garlic and parsley) and vignarola (green onions, artichokes, fava beans, peas and beet greens).

The bulk of fresh artichokes in the U.S. come from farms around Castroville and Watsonville, California. While artichokes are available all year long, the main harvest season in Italy and in the U.S. is March through May.

Vegetable vendors in large markets throughout Italy perform springtime artichoke-cleaning demonstrations, showing how to use a sharp, slim paring knife to trim the leaves, rub the exposed parts with lemon, and drop the finished choke into a barrel of acidulated water.

Since you aren’t located near a large Italian market, probably the best source of paring techniques are Marcella Hazan’s excellent book Essentials of Classic Italian Cooking (Alfred A. Knopf, 1993). There are illustrations in that book showing how to pare and core an artichoke for steaming, or stuffing and baking.

For wine lovers, pairing a wine with artichokes is difficult due to the tannins and cynarin in the vegetables. Big, red wines with tannins are a poor choice. White wines with low acid, such as Verdicchio, Orvieto, Sauvignon Blanc or a rosé are better choices.

“With artichokes being one of the big staples of Rome, it's no surprise that M’tucci’s Bar Roma goes through more artichokes than any other M’tucci’s location. Lucky for us the artichokes we get from Sogno Toscana (one of the premier exporters in Italy) are beautiful, taste amazing and are consistent year round,” said Company Chef Shawn Cronin.

”We use them a number of ways from Bar Roma making a bisque or having them as an appetizer with saffron braised leeks, to Italian battering and frying them on their bar menu. Since artichokes are used a lot in Mediterranean cuisine, it just made sense for all of our locations to feature these artichokes next to our fresh fish specials every weekend,” he said.

Artichokes & leeks - Black truffle artichoke bisque at m’tucci’s bar roma

Enjoy the different artichoke preparations at all M’tucci’s. If you are going to buy fresh from the market and prepare them at home, the book “Red, White & Greens” by Faith Willinger has some terrific artichoke recipes.

Raising Money for Animal Humane New Mexico

at M’tucci’s Bar Roma

10% of all Sales Will be Donated

Dogs will be available for Adoption!!

Sunday, April 21, 10:30 - 4:00

Sunday, April 21 - 10:30 - 4:00

Arcy Law on New Mexico Living talks about the Peru Trip

Weekend Specials

M’tucci’s Italian

Ravioli - 5 Cheese Filling - Roasted Chicken, Cherry Tomatoes, Mushrooms, Pesto Cream Sauce, Pecorino, Crispy Prosciutto $25

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

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

NM Red Chile Braised Sackett Farms Pork Shank - Creamy Gorgonzola Polenta, Suatéed Broccolini, Corn Shoots $27

Weekend Cocktail

La Paloma - Mi Campo Tequila, Lime Juice & Grapefruit Juice, Simple Syrup


M’tucci’s Moderno

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

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

Shrimp Diavolo - Pink Patagonia Shrimp, Caramelized Onion, Red Pepper Flakes, Green chile, Garlic, White Wine, Marinara Suace, House Made Spaghettini $25

Weekend Cocktail

Aged Affair Negroni - Plymouth Gin, Campari, Carpano Antica Vermouth, Meletti Amaro mixed and Barrel-Aged for one Month, Angostura Bitters

M’tucci’s Twenty-Five

Strawberry Pork Tenderloin - Grilled Sackett Farms Pork Tenderloin, Fresh Shrub-Marinated Strawberries, Strawberry Reduction, Crispy Saltwater Potatoes, with Arugula, Wine-Braised Fennel, Citrus Vinaigrette$23 $27

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

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

Ciccheti Special

Smoked Mozzarella & Hummus - Hummus, Smoked House Made Mozzarella, Herbed Pecorino Flatbread Chips, Citrus Roasted Olives and Garlic, Cipollini Onions, Roasted Artichokes and Bell Peppers $11

Weekend Cocktail

Caffe Negroni - Beefeater Gin, Carpano Antica Sweet Vermouth, Nectar Pedro Ximénez Sherry, Coffee-Infused Pilla Select

M’tucci’s Bar Roma

8 oz. Wagyu Flank Steak - Seasonal Veggies, Mashed Potatoes, Mushroom Béchamel $37

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

Weekend Cocktail

Agua de Aguia - Fernet Branca, Novo Fogo Cachaca, Carpano Sweet Vermouth, Simple Syrup

Live Music for April

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

4/14 Lani Nash

4/17 Gilbert Uribe

4/21 RJ Perez 

4/24 Shane Wallin

4/28 Chris Dracup

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

4/12 Lani Nash

4/18 Cali Shaw 

4/19 Shane Wallin

4/25 Lani Nash

4/26 RJ Perez 

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

4/12 RJ Perez 

4/18 Javier Ortega 

4/19 Myles Chavez

4/25 Johnny Lloyd 

4/26 Gilbert Uribe 

Thanks for reading. See you next Friday. Ciao!

Late Night @ M'tucci's

/

If you have visited Italy or Spain, you know that they have different dining hours and habits. In some Italian towns and cities, restaurants won’t open for lunch until 12:30 and they will close for the afternoon around 2:30 or 3:00. Dinner service might not begin until 7:30. Americans who are used to sitting down to their evening meal at 6:00 will have to adjust.

Last September in Venice and in the small town of Valdobbiadene, we would arrive for dinner at 7:30 when the restaurant opened and we would have it all to ourselves for the next hour.

In Italy, dining begins with a light breakfast of cappuccino and a pastry around 9:00am. Showing up for a coffee at 7:00, might mean you will stand around and wait for the cafe to open at 8:00. A mid-morning coffee will keep you going until it’s time for lunch at 12:30 or 1:00. Quite often in Italy, Spain or Mexico this is the main meal of the day.

Around 5:00 or so, it’s time for gelato or an aperitivo, maybe an Aperol Spritz or a glass of prosecco, and a snack. By the time 7:30 or 8:00 comes, Italians start thinking about dinner.

Late night dining culture is also wildly popular in Spain. After a breakfast similar to Italians, Spaniards typically begin a three-hour lunch around 1:00 followed by a short nap. Returning to work after a three hour break, workers often work until 8:00, stroll their neighborhood for tapas and a drink, then sit down for dinner at 10:00. The reason is partly cultural, but partly stems from the country’s WWII history. When Franco aligned with Germany, he changed the country’s time zone from GMT to Central European Time. People continued to dine at the same time, but now it was an hour later.

Regardless of when you choose to have lunch or dinner, sometimes you want a late-night snack. M’tucci’s Moderno now offers a Late Night Happy Hour menu, with reduced prices on cocktails, select beers and glasses of M’tucci’s Private Label Wines. Some of our most popular appetizers, small plates and pizzas also have reduced prices from 8:00 until closing Monday through Thursday.

Last night I had the Hummus plate, which comes with Roasted Garlic, Citrus Roasted Olives, Marinated Red Bell Peppers, Pepperoncini, Peppedew Peppers, Roasted Artichoke Hearts and Sourdough Pita Bread. It was fantastic! Dinner at 8:00! You’ll love it and it’s coming soon to other M’tucci’s locations.

Weekend Specials

M’tucci’s Italian

Ravioli - Lobster & Ricotta Filling -House Made Linguiça Sausage, Shrimp, Roasted Cherry Tomatoes, Spinach, Cajun Cream Sauce $27

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

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

Pineapple Rosemary Braised Sackett Farms Pork Belly - Creamy Risotto, Red Onions, Kale, Roasted Red Peppers & Pineapple Relish, Micro Greens $29

Weekend Cocktail

Dulce Vida - Dulce Vida Tequila, Fresh Lime Juice, Tamarindo Syrup, Giffard Passion Fruit


M’tucci’s Moderno

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

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

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

Weekend Cocktail

Curious & Curiosity - 2 Small Cocktails: Hendrix Flo Gin, Orange Juice, Simple Syrup & Hendrix Cabernet, Lemon Juice, Simple Syrup

M’tucci’s Twenty-Five

Rigatoni with Beef Brodo & Wild Mushrooms - Beef Tips, Wild Mushrooms, Herbed Compound Butter, Creamy Beef Brodo, Spinach, Caramelized Onion, Sage, Pecorino & Parmesan $27

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

6 oz. Filet - Garlic Mashed Potatoes, Charred Broccolini, Creamy Horseradish Remoulade $36

Weekend Cocktail

Peruvian Summer - Caravedo Acholado Pisco, Ramazzoti Aperitivo, Fresh Lemon Juice, Honey, Orange Bitters, Egg White

M’tucci’s Bar Roma

Ravioli con Agnello - Braised Lamb, Caramelized Onions, Sautéed Mushrooms, Cashew Velouté, House Made Five Cheese Ravioli $23

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

Weekend Cocktail

Peelin’ Good - Bombay Sapphire, Averna Amaro, Giffard Banana Liqueur

Live Music for April

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

4/7 Gilbert Uribe

4/10 Cali Shaw

4/14 Lani Nash

4/17 Gilbert Uribe

4/21 RJ Perez 

4/24 Shane Wallin

4/28 Chris Dracup

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

4/5 Matt Jones

4/11 Johnny Lloyd 

4/12 Lani Nash

4/18 Cali Shaw 

4/19 Shane Wallin

4/25 Lani Nash

4/26 RJ Perez 

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

4/5 Shane Wallin

4/11 Eryn Bent

4/12 RJ Perez 

4/18 Javier Ortega 

4/19 Myles Chavez

4/25 Johnny Lloyd 

4/26 Gilbert Uribe 

Thanks for reading. See you next Friday. Ciao!

World of Pisco

/

Pisco, Peru’s most famous spirit, is made by distilling wine or fermented fruit juice. While the distilling process is similar to producing brandy or cognac, the final product couldn’t be more different. Aging in oak barrels is a prominent part of the brandy/cognac flavor profile, pisco is never aged in wood barrels.

The unique grapes used in pisco also contribute to the distinct flavor. Pisco can be made from eight varietals, including the non-aromatic grapes which the Spanish originally brought with them for wine production - Quebranta, Negra Criolla, Uvina and Mollar, and the aromatic grapes - Moscatel, Torontel, Italia and Albilla. As much as 80 percent of all pisco on the market though is made solely with or includes Quebranta. Yet, each grape offers highly distinctive characteristics.

A few weeks ago, some of the Teddy Roe’s and M’tucci’s team visited Peru to have an in-depth Pisco and food experience.

“I worked for a Peruvian restaurant in Oakland and fell in love with the food, drink and culture. Moving back to New Mexico, I always had Peru in my heart. Eventually, I ended up working as a brand ambassador for Caravedo Pisco, which was an opportunity to share my love for this spirit in Albuquerque. After Teddy Roe's traveled to Mexico to learn about the tequila making process, I had the idea of making a pisco trip to Peru. Having worked for Caravedo for a few years, I knew our small team would be welcome to learn all we could about my favorite spirit that very few people know,” said Teddy Roe’s Partner/Bartender Jessica O’Brien.

“At Teddy Roe's, we value any and all forms of education when it pertains to our craft, so when the opportunity presented itself, we jumped on it. The food scene in Peru is just amazing; the culture behind it all really stood out to me. There were so many huge influences in the food out there, from Italian, Spanish, and even Chinese, It was a true melting pot of flavors and inspiration from all sides.,” said Teddy Roe’s Partner/Bartender Arcy Law.

Arcy added: “The first thing we wanted to do when we arrived was a food tour that would include local markets and vendors. Our first stop was an historical fish market where our guide Johnnie, purchased some fresh scallops and black clams to be enjoyed later. We learned a lot about the history around the ports in Lima, and some of the different species of fish found in these waters. Fun fact: did you know that some fishermen use a bird tied to a string to fish? How effen cool is that!?”

“Once we left the port we drove to a beautiful marcado in San Isidro, Johnnie purchased some fresh fruits native to Peru and we sampled them while in the middle of this market. Afterwards, we walked to a little Ceviche vandor who specializes in the Black Clam Ceviche. This was when all of our eyes widened as we saw Johnnie take out the fresh seafood purchased less than an hour ago. We sat and marveled at how simple, yet incredible this ceviche was to prepare. It included: Peruvian white corn, scallops, black mussels, red onion, sweet potato, cilantro, lime juice, salt, and minced red peppers. It was magnificent, to say the least.”

“The cocktails were fantastic, I swear each Pisco Sour was just getting better as time went on. The Chilcano's were the same way, however, what I didn’t know was that the passion fruits in Peru are different from what we are used to in shape and also in flavor, but still just as delicious. At the Caravedo Hacienda, we were delighted with many different and inspiring cocktails. One that stood out was a Pisco Sour with "tunas" or as we call them, prickly pears. As we watched the bartender prepare this lovely cocktail, I could already see us using those two ingredients to make something magical at Teddy Roe's. It surprised me when I heard that Lima and Ica are classified as a desert so when we saw the prickly pears, the ideas started to form.”

“While I've had Chicha Morada (Peruvian purple corn beverage) as a special, we are going to add a house-made Chicha Morada with Pisco to our cocktail list. This is made with purple corn that we hope to eventually source from local farmers who produce purple corn. We are looking forward to having a house Pisco Sour available at every M’tucci's location!,” said Jessica.

Pisco can fall into one of three main classifications: Puro, Acholado and Mosto Verde.

Puros are the most popular in Peru, and are made entirely from a single grape varietal. Mosto Verdes, are distilled when the wine is still sweet, as fermentation has not finished. Acholados are blends of any two or more different varietals.

A 2015 article on Eater.com describes the experience of tasting pisco at Caravedo: “Walk through the distillery at Hacienda La Caravedo in Ica, Peru, the home of Pisco Portón but also the oldest working distillery in the Americas, dating back to 1684, and sample straight from the towering stainless steel resting tanks to find a staggering range of flavors. A Quebranta Puro starts sweet and grapey, then gets spicier, peppery and earthy.  A Mosto Verde, also of Quebranta, offers a smoother, rounder flavor, with more body and less spice. Sample a Torontel Puro and find lemon zest, floral notes, rose petals and tropical fruits, and then try the earthier, richer Torontel Mosto Verde, or the Italia Mosto Verde, offering a spectacularly smooth, easy sipping profile.”

Arcy added: “We plan to offer a few things after this trip.”

“We have a few cocktail inspirations that will require a little R&D before we announce them, but right away we will have a chicha morada that we make in house on this next menu.”

“Chef Jaancarlo was tasked with creating a Papa Rellena that is vegan with a Peruvian influence. Our Pisco Sour game is now other worldly after experiencing them throughout this trip and seeing the many different ways they are prepared in Peru.”

“The use of tropical fruits and Pisco are going to find their way to Teddy Roe's for sure. I sense a Pisco Punch will be happening very soon!”

When You Aren’t Ready to Call it a Night!

Weekend Specials

M’tucci’s Italian

Ravioli - Ricotta Filling - Houe Made Linguiça Sausage, Mushrooms, Caramelized Onions, Tomato Cream Sauce, Pecorino, Red Arrow Radish Micro Greens $25

12 oz. Veal Chops - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $36

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

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

Weekend Cocktail

Hibiscus Delight - Absolut Peach Vodka, Fresh Lemon Juice, Hibiscus Simple Syrup, Egg White


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

Porcini & Ricotta Gnocchi - Sautéed Mushrooms, Cacio e Pepe Cream Sauce $23

Weekend Cocktail

French Kiss - Bacardi Mango, Vara Spanish Brandy, Cocchi Americano, Plum Bitters, Benedictine Liqueur

M’tucci’s Twenty-Five

Strawberry Pork Tenderloin - Grilled Sackett Farms Pork Tenderloin, Strawberries, Sautéed Spinach with Garlic, Bell Peppers, Smoked Cauliflower, Wine Braised Fennel, Strawberry Reduction $23

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

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

Weekend Cocktail

Smoke Show - Del Maguey Mezcal, Noveis Amaro, Benedictine Liqueur

M’tucci’s Bar Roma

Braised Sackett Farms Pork Belly - Espresso Rub, Calabrian Amaro Glaze, Creamy Rosemary Polenta, Escarole & Purple Cabbage Slaw $21

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

Weekend Cocktail

Dream of Spring - Prichard’s Rum, Apfel Liqueur, Cucumber Basil Mix, Pineapple Juice

Live Music for March & April

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

3/31 - Jacob Chavez

4/3 RJ Perez 

4/7 Gilbert Uribe

4/10 Cali Shaw

4/14 Lani Nash

4/17 Gilbert Uribe

4/21 RJ Perez 

4/24 Shane Wallin

4/28 Chris Dracup

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

3/29 Grace Marks

4/4 Javier Ortega

4/5 Matt Jones

4/11 Johnny Lloyd 

4/12 Lani Nash

4/18 Cali Shaw 

4/19 Shane Wallin

4/25 Lani Nash

4/26 RJ Perez 

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

3/29 Gilbert Uribe 

4/4 Matt Jones

4/5 Shane Wallin

4/11 Eryn Bent

4/12 RJ Perez 

4/18 Javier Ortega 

4/19 Myles Chavez

4/25 Johnny Lloyd 

4/26 Gilbert Uribe 

Thanks for reading. See you next Friday. Ciao!

M'tucci's is Home

/

I’ve been thinking about food and restaurants a lot lately, which isn’t surprising, since that’s part of my job. It’s also one of my passions. How did a guy who grew up in a small Midwest town, with a mother who didn’t particularly like to cook and wasn’t very good at it when she did, get here?

I suppose the easy answer is years of travel and exploration, in addition to meeting the right people. The 10 years I spent working in restaurants before I left the industry for journalism school and a 38-year career as a photographer certainly contributed to it.

I’ve been musing about this lately, partly because of M’tucci’s Founder Jeff Spiegel’s passing, but also because of the hours I spend looking at reviews on Google and restaurant recommendations and reviews on Facebook food pages. A local page, Albuquerque Foodies has a lot of followers, with wide-ranging opinions on every restaurant in the city. What is a foodie?

While living in Denver in the 90s, there was a group of us that enjoyed home-brewing beer and having monthly wine-themed dinner parties (a country or a varietal was chosen for the theme). That’s probably when we started using the term '“foodie”. I don’t recall if we had a definition for what made a person a “foodie”. I considered myself a foodie because I believed in the concept of “living to eat, rather than eating to live”. I also consider myself a “food snob”, but not a “food bully.” A food snob cares only about what they eat. My definition of a food bully is someone who thinks everyone else should like something because they like it. There are a lot of “food bullies” on social media. Such is life.

Most of what I learned about food, outside of working in and patronizing restaurants, I learned from food writers and newspaper restaurant reviewers. The vast majority of those writers had worked in the food business and understood the demands of putting great food on the plate everyday from open to close. Now, with social media, everyone has an opinion and is all too willing to share it. I don’t begrudge anyone voicing their opinion about “a great green chile cheeseburger” or the “best french fries”, the best this or that. However, sometimes I think they miss the point of restaurants.

During my years of solo travel for National Geographic or some other magazine, I loved going into bars or restaurants and meeting new people, talking with the staff or the person next to me at the bar.

Many times the conversations were more memorable than the food. The point was, for that evening I belonged to and felt like I was part of a community. My good friend, Jack, with whom I have traveled in Mexico, Belize, Cuba and Italy, one time turned to me after I had engaged a stranger in conversation, “You would talk to a tree if it would talk back!”

In Greenland at a small guesthouse, I remember that the conversation was better than the narwhale stew, which didn’t take much since the stew was awful. While in Nepal after a long day of trekking the Himalayas, a warm plate of lentils, rice and chapatis was incredibly satisfying, but it was made better by swapping stories with other travelers. Traveling across the Sahara with a Tuareg camel caravan and a British film crew, the goat stew with rice and a cold beer were enhanced by stories told by the crew around the campfire.

I believe that my years working in kitchens as dishwasher, prep cook, baker and line cook made me more appreciative of good food. However, it was when I met Jeff & Katie (I started to name everyone, but let’s leave it at “the family”) and began my journey with the M’tucci’s family that I started thinking about the restaurant's role as a community. Being part of M’tucci’s has reminded me of Jeff’s beliefs that a restaurant is more than a place for great food and drinks. Restaurants are a gathering place where you meet friends and make friends.

One of the reasons that I love being part of the M’tucci’s family is because it is a welcoming family, very welcoming to each other and to guests.

He once wrote, that in today’s world with families scattered across the country, social clubs closing and people living more isolated lives, restaurants are the place where you can create or rekindle your social life. He was adamant that whoever walks through our doors is treated like guests in our home. With Jeff, the word hospitality wasn’t just the name of our industry, it was his mantra.

I see it and feel it every time I walk in the front door or through the kitchen. The greetings, the handshakes and the hugs are real. Happy Hour begins at 3:00 at all M’tucci’s, which also is the usual time for a shift change. If you are at the bar or in the dining room for a late lunch, watch how our servers, bartenders and cooks greet each other when they arrive. The family feeling starts with them and it is extended to you.

Next time you are at a bar (even if it’s not one of ours), put your phone away and start a conversation with the stranger next to you. You just might discover that the food tastes better and that you are now part of a wonderful community. Maybe Jeff didn’t create it, but he certainly laid the foundation for it.

M’tucci’s Receives

Rust Award for Excellence in Ethical Business Practice by For- Profit Business

New Dessert Menu Today at All Locations

Weekend Specials

M’tucci’s Italian

Ravioli - Cherries, Vanilla & Ricotta Filling - M’tucci’s Bacon, Red Onions, Asparagus, Gorgonzola Thyme Cream Sauce, Pecorino, Micro Greens $25

12 oz. Veal Chops - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $36

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

NM Red Chile Sackett Farms Pork Shoulder - Herbed Creamy Risotto, Braised Collard Greens $25

Weekend Cocktail

Cherry Glacier - Absolut Vanilla Vodka, Maraschino Liqueur, Fresh Lime Juice, Simple Syrup


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

Lobster Ravioli - Baby Scallops, Pink Shrimp, Grape Tomatoes, Lobster Sauce $27

Weekend Cocktail

Sunny at 7:00 - Beefeater Gin, Falernum, Lychee, Fresh Lime Juice, Simple Syrup, Angostura Bitters

M’tucci’s Twenty-Five

Pork Chop Picata - Grilled Sackett Farms Pork Chop, Polenta, Grilled Broccolini, Lemon Butter, Capers, Scallions $25

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

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

Weekend Cocktail

Spring-tini - Bacardi Rum,Orange Liqueur, Fresh Lime Juice, Simple Syrup, Muddled Blackberries

Belfast’s Breakfast - Jameson’s Irish Whisky, Benedictine, Angostura Bitters

M’tucci’s Bar Roma

Chicken Cacciatore - Leg & Thigh Braised in Colonnata Butter, Tomato Ragù with a medley of Ions, Mushrooms, Celery and Carrots, Spicy Linguine Cacio e Pepe $21

Pan-Seared California Sea Bass - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $33

Weekend Cocktail

Lollipop Chainsaw - New Amsterdam Peach Vodka, Triple Sec, Fresh Lime Juice, Cranberry Juice

Live Music for March

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

3/17 TBD

3/20 Gilbert Uribe 

3/24 TBD

3/27 Lani Nash 

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

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    

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!

Women's History Month

/

Women’s History Month was created to celebrate and recognize the contributions of women. We at M’tucci’s believe in the power and talent of women and we are thankful for the ones who make our restaurants successful. Everyday.

From the front of the house to the back of the house, women at M’tucci’s are managers, partners, leaders, servers, bartenders, hosts, pastry chefs, bakers, line cooks and prep cooks. We appreciate them every day - not just in March! Here are just a few who make your experiences at M’tucci’s better.

M’tucci’s Bar Roma

M’tucci’s Twenty-Five

M’tucci’s Moderno

M’tucci’s Italian

M’tucci’s Pastry Palace, M’tucci’s Catering & Teddy Roe’s

Steel Bender Brewyard Collabs

The relationship between M’tucci’s and Steel Bender has a long history with many successful collaborations. This weekend Steel Bender celebrates their 7th Anniversary with a three-day celebration. On Saturday, SBB will release the latest version of Amelia, a Belgian Quad aged in barrels that previously held M’tucci’s Private Select Maker’s Mark Bourbon. It will be paired with a special Charcuterie Board that our Company Chef Shawn Cronin created for the occasion.

“One of my focuses for 2024 was to get the barrel-aging program back up and running,” Mondragon said. “There was a lot we had to deal with, with some stuff that was still in barrels, but now we’re trying to revamp that whole project. This (batch of) barrel-aged Amelia is the same recipe as before, it’s closer to 8.2 (percent ABV) instead of the 11 of previous versions. Once you get to 11 and above, there’s a certain responsibility level that you have as a brewer, as a brewery. It has to be good, but you have to be careful how you relay it to customers,” Brewery Operations Manager Monica Mondragon told the NM Dark Side Brew Crew for their weekly blog post.

Our other collaboration, Teddy Roe’s Policy IPA, was slightly delayed, but should start appearing on taps at all M’tucci’s locations this weekend.

“M’tucci’s did not want an IPA that takes away from the flavors in their food, and this beer was brewed accordingly. The main request was for a less bitter IPA, something more of a juicy style, with a lot of fruit flavor up front and a less astringent finish,” said SBB co-owner Shelby Chant.

Expect to see Amelia and Teddy Roe’s IPA at all M’tucci’s locations.

Weekend Specials

St. Patrick’s Day Dessert at all Locations: Irish Slammer Gelato - Coffee and Baileys Gelato, Steel Bender Brickie Stout Brownie Pieces and Whiskey Caramel

M’tucci’s Italian

Ravioli - Mushroom Ricotta Filling - Roasted Chicken, Kale, Green Chile, Red Onions, Crispy Prosciutto, Creamy Pesto Sauce $27

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

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

Sackett Farms Pork Shank - Cherry-Dijon Braise, Black Truffle Polenta, Broccolini $27

Weekend Cocktail

The Wee Lad - Jameson’s Irish Whisky, Orgeat Syrup, Pineapple Juice, Lemon Juice, Simple Syrup


M’tucci’s Moderno

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

Pan-Seared Haikkaido Scallops - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $43

Crispy Confit Chicken & Risotto - Mushrooms, Carrots, Celery in a Creamy Sauce $23

Special Appetizer - Fresh Oysters, Southern Cocktail Sauce $11

Weekend Cocktail

Better with Age - Vara Añejo Rum, Fresh Lime Juice, Simple Syrup, Muddled Cucumber and Raspberries

M’tucci’s Twenty-Five

Smoked Salmon - Crispy Saltwater Potatoes, Red Bell Peppers, Caramelized Onion, Sautéed Arugula, Roasted Garlic Green Beans, Balsamic Glaze $27

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

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

Weekend Cocktail

Leprechaun’s Night Out - Jameson’s Irish Whisky, Baileys Irish Cream, Kahlua, Brown Sugar Syrup, Espresso

Belfast’s Breakfast - Jameson’s Irish Whisky, Benedictine, Angostura Bitters

M’tucci’s Bar Roma

House Made Citrus Herbed Sausages - Pecorino Risotto, Calabrian Apple Slaw, La Cumbre Slice of Hefen Veloute $21

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

Weekend Cocktail

End of the Rainbow - Jameson’s Irish Whisky, Licor 43, Fresh Lemon Juice, Bergamot Bitters

Live Music for March

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

3/17 TBD

3/20 Gilbert Uribe 

3/24 TBD

3/27 Lani Nash 

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

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    

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!

New Mexico Wine Pairing Dinner

/

The first M’tucci’s Pairing Dinner of 2024 will feature wines from New Mexico’s top wineries, including Sheehan, Gruet, Vara and Lescombes Family Vineyards. The 7-Course dinner will be on Thursday, March 21 at M’tucci’s Moderno.

Executive Chef Jorge Monterossa and Company Chef Shawn Cronin have been collaborating on the dishes and created the pairings.

“We knew when we wanted to do the first dinner of the year that we wanted to celebrate two things. A) Springtime, and B) the fact that New Mexico has an incredible wine game,” said Shawn.

“We went back and forth trying to figure out whose wine we wanted to feature and then decided we would celebrate with a couple of them. So Bobbie (Bar Manager at Moderno) pulled in enough wines to have a party with the whole city of Rio Rancho.”

“It's always fun when someone takes a sip of wine and yells out lobster, and then the whole room just start adding things on and you look down at your paper and boom, we have a menu.” 

“Super excited for this one and as a sneak peek, we actually are featuring the first course this weekend at Moderno as an appetizer special,” he said.

I was at M’tucci’s Moderno yesterday when they were sampling the appetizer, a Crawfish Fritter with a spicy aioli. It was incredible. And you can order it this Weekend!

crawfish fritters with a smokey chipotle aioli and apple cole slaw

New Mexico Wines - Grape vines were first planted in New Mexico nearly 400 years ago. The birthplace of American wine in the heart of the high desert southwest. New Mexico is the unexpected wine country that continues the spirit of adventure steeped in wine culture.

Since 1629, the land surrounding the Rio Grande River has sustained vineyards and produced grapes for making exceptional wine. As one of the oldest documented industries in New Mexico, the production of wine is linked with our story, our culture, and our legacy.

Gruet - In 1983, the Gruet Family was traveling through the southwestern part of the US, and while in New Mexico met a group of European winemakers who had successfully planted vineyards in Engle, near the town of Truth or Consequences, 170 miles south of the city of Albuquerque. After hearing of vineyards planted there as early as the 1600s, and learning about the specific climate and soil conditions of the region, the Gruet Family knew they had found what they were looking for. In 1984, Gilbert Gruet – whose Champagne house (Gruet et Fils) has produced fine Champagnes in Bethon, France since 1952 – made the decision to plant an experimental vineyard in Engle, NM. The plantings were exclusively Chardonnay and Pinot Noir grapes.

Today Gruet is known for the high quality of their vintage and non- vintage sparkling wines and still wines. They produce the M’tucci’s Private Label Sparkling Wine and partner with our Catering Team for Sunday Brunch on the fourth Sunday of every month.

Sheehan - Sheehan Winery is committed to making high-quality, all natural, boutique wines in New Mexico. Their winery was founded in 2015 by Sean Sheehan, who learned the craft by serving for more than a decade as lead winemaker at some of New Mexico’s finest wineries. Their wines are made exclusively from New Mexico-grown grapes. Sheehan Winery wines reflect the unique combination of sun, high altitude, dry climate and soil of the New Mexico climate.

Sheehan Winery has vineyards in Corrales, Bosque Farms, and the South Valley of Albuquerque. The Corrales and Bosque Farms vineyards are well established and are the basis for the award-winning Lobo Vineyard Merlot and Chardonnay as well as Elyce Vineyard Cabernet Sauvignon, Merlot and Chambourcin wines. Sheehan Winery also sources high quality grapes from small growers throughout the state.

Vara - They produce wines from Spanish grape varietals grown in Spain and various American vineyards including right here in New Mexico.

Under the direction of winemaking team, Bob and Louisa Lindquist, they acquire fruit from the highest quality growers of Spanish grape varieties in the U.S. The harvested fruit is brought to their New Mexico facility where the wines are made and aged in individual lots until Bob and Louisa assemble the final cuvees.

Vara winemakers and partners regularly travel to Spain and are committed to growing or locating the best fruit for their Spanish wines and cava.

Lescombes Family Vineyards - The Lescombes family has been crafting wine in New Mexico since their emigration from Burgundy, France in 1981. Their winery is located in the Mimbres Valley, just outside of Deming, New Mexico. Their traditions are preserved by Florent and Emmanuel Lescombes, who carry on their family’s six-generation history of winemaking. They produce more than 40 different wines under many labels, including Blue Teal, D.H. Lescombes, Soleil Mimosa, and St. Clair. With 200 acres of vineyards located in the high desert of the Pyramid Valley, just outside Lordsburg, New Mexico, they’ve found the ideal climate and soil to grow the best quality grapes.

“Just like New Mexico’s first vintners, our goal is to produce great wines and food for you to enjoy in the company of friends and family.”

In memory of our Founder, Jeff Spiegel, considering making a donation to one of his last projects, the M’tutoring Program. Any child of our more than 300 employees can receive free tutoring for reading, math and other subjects for free. Please help us support education.

Weekend Specials

M’tucci’s Italian

Ravioli - Crawfish & Mascarpone Filling - Shrimp, Scallops, Capers, Fresh Tomatoes, Spinach, Lemon Cream Sauce, Lemon Zest, Pesto Breadcrumbs $27

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

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

Red Wine Braised Beef Cheeks - Black Truffle Gnocchi, Mushrooms, Red Onions, Kale, Parsley $27

Weekend Cocktail

Brazilian Chiller - Novo Fogo Cachaca, Passionfruit, Fresh Lime Juice, Simple Syrup


M’tucci’s Moderno

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

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

Seafood Pasta - Red Argentinian Shrimp, Celery, Onion, Seafood Sauce, House Made Linguine $27

Special Appetizer - Crawfish Fritters, Smoked Chipotle Aioli, Apple Cole Slaw $11

Weekend Cocktail

Barrell of Passion - M’tucci’s Barrell Bourbon, Meletti Amaro, Liquid Alchemist Passionfruit, Fresh Lemon Juice

M’tucci’s Twenty-Five

Grilled Chicken Marsala - Herb Marinated Chicken Breasts, Charred Broccolini, Garlic mashed Potatoes, Mushroom Marsala Sauce $25

Pan-Seared Ahi Tuna - Garlic Mashed Potatoes, Braised Greens, Artichoke Hearts, Lemon Caper Butter Sauce $35

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

Weekend Cocktail

Apple of My Eye - Whistlepig Piggyback 6-year old Bourbon, Fresh Lemon Juice, Orgeat, Apple bitters

M’tucci’s Bar Roma

Mushroom Ravioli - Goat Cheese & Mushroom Filling - Roasted Button Mushrooms, Caramelized Onions, Tomato & Black Truffle Ragù, Red Pepper Flakes, Garnished with Fresh Herbs and Shaved Parmesan $23

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

Weekend Cocktail

Iron Marauder - Bumbu Rum, Fernet Branca, Orange Juice, Fresh Lime Juice, Simple Syrup, Angostura Bitters

Live Music for March

Special Performance for Two Nights Only!

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

3/10 Jacob Chavez

3/13 Kirk Matthews 

3/17 TBD

3/20 Gilbert Uribe 

3/24 TBD

3/27 Lani Nash 

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

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   

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 Patriarch: Jeff Spiegel

/

Jeff Spiegel

Long-time community member and M’tucci’s Founder Jeff Spiegel passed away February 20th, surrounded by his family, after a six-year battle with leukemia. At the time of his diagnosis, he was told he had six months. He loved red chile, and swore it helped keep him alive. His fighting spirit that kept him alive six more years is the same spirit he brought to every venture. He brought that passion to everything he did, from raising a family to founding M’tucci’s Restaurants, to building sustainable homes with his son-in-law, to donating to the causes he cared about. Jeff’s joie de vie was contagious. He put people first. He really cared, invested in and celebrated the people he cared about. He did not care about your status, but your character. He was known for easily crying with joy, pride and gratitude.

Jeff was a visionary who loved to formulate ideas and bring them to fruition. Nothing made him happier than helping people cultivate their strengths and step into their potential. It’s what he did over and over with M’tucci’s Restaurants and every venture he touched. His restaurants are a reflection of his care and character. M’tucci’s creates lots of space for growth and upward mobility, provides healthcare, has a four-day work week and an educational program for employees’ children. He wanted people to feel like they were coming home when they came to the restaurants. He deeply valued creating spaces where people could connect. He believed that we could set our differences aside and find common ground over good food and a warm environment. He created this in his home as well.  

In total, Jeff owned and operated 16 restaurants in New York and New Mexico during his 42-year career. Prior to the restaurant industry, he was a Peace Corps volunteer and lived deep in the jungles of Peru. He loved New Mexico where he was born and raised, and returned after 30 years in New York to live the last 16 years of his life.

In the six years of successfully fighting leukemia, he traveled the world with his wife Katie, made new friends, opened two restaurants and a speakeasy, co-founded Spiegel Kinsley Construction, went to two of his kids’ weddings, met his granddaughter, and saw his other child get engaged.

Jeff is survived by his wife Katie Gardner, children Ben Spiegel, Jesse Spiegel and Suzanne Spiegel, son-in-law Evan Kinsley and daughter-in-laws Megan Powell and Laurie Bludman, his brother Arthur Spiegel, as well as countless friends. 

In lieu of flowers, please donate to the M’tutoring program, his final visionary project to offer tutoring to any of the children of our 350 employees, who need extra help to succeed in school, via the APS Foundation by clicking on the button:

Or make out a check to the APS Education Foundation and specify it is for the M’tutoring Program.

- by Joanie Griffen, Sunny 505

"Jeff was the greatest business partner, mentor, leader, and close friend you’d ever want.  You could live a whole life and not meet another person who believed in people more than Jeff did.  The lessons and values he passed on have forever changed who I am.  He truly made a lifelong impact on so many around him.  The gratitude I have for what we created and the family that has resulted from it can never really be put into words.  Love You El Jefe!” - Company President John Haas

“The thing about Jeff is that everyone knew he was the hardest-working, most committed person on the planet. For me the thing that stood out most when I first met him, is the person that everyone saw in public, was the same person behind closed doors in a business meeting. I've met plenty of people that can put on a face for the public and then as soon as it's down to business they change. Jeff was always Jeff, we could be talking about opening a restaurant, about closing them down due to a pandemic, or seeing him at his daughters wedding. He was always the same person that loved life, menudo, people and helping people become the best version of themselves. I will forever be indebted for the lessons he taught.” - Company Chef Shawn Cronin

“People never forgot Jeff, and it wasn’t because he was some nice guy who came up to their table. He told me on numerous occasions that in the end, we weren’t doing this to ingratiate ourselves, we weren’t here to become friends. We were doing this restaurant thing because restaurants were the last bastion of hope for humanity; communal gathering spaces where people came to connect, bond, and get their faces out of their phones.”

“Jeff was an incredible man and mentor. He changed my life when he hired me to work for his company. I was just out of school and I was trying to figure out what I wanted to do in life. I finally decided I would move to Florida and join a graduate program there for hospitality. When Jeff found out he marched up to me, looked me in the eyes and said/shouted "You're not going to graduate school, I can teach you everything you need to know if you just work for me!" After that I was hooked and have learned probably 100 more things than I could have even dreamed of in Florida. His kindness and compassion is something that can never be duplicated, but I think of it everyday. Even now that he has passed, he still motivates me to be a better person and business owner and I will never forget him or the many lessons he taught me. I love you Jeff!!” - Amanda Cronin, Partner/GM M’tucci’s Bar Roma 

“Moreover, we were providing jobs, real jobs, real income, for real New Mexicans with real dependents and rent payments and grocery bills and kids that needed to do well enough in school to find their own way into the world, and M’tucci’s could help,” Minister of Culture Howie Kaibel

When I started working with M’tucci’s more than five years ago, Jeff told me he wanted to create a weekly newspaper for our guests to read while in the bar or restaurant. I told him that the logistics of that would be very difficult. He persisted and I said, “What about an online newspaper/newsletter?” La Gazzetta is the result of his vision. I’ll miss his emails praising an issue or correcting my typos or grammar. He inspired me, as he did so many others, and I will miss him dearly, especially on Fridays. - La Gazzetta Editor Michael Lewis

We ate, we drank, we laughed and we cried as we remembered Jeff. Sunday, February 25 was proclaimed “Jeff Spiegel Day” by Mayor Tim Keller

Hasta luego, El Jefe! Gracias por todos!

Enjoy this video by Jeff’s close friend, Bob Belinoff.

Pairing Dinner at M’tucci’s Moderno

Weekend Specials

M’tucci’s Italian

Ravioli - Blackberry Shrub & Ricotta Filling - M’tucci’s Bacon, Sun-Dried Tomatoes, Artichokes, Caramelized Onions, Pecorino, Parsley, Brown Butter Sage Sauce $25

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

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

New Mexico Red Chile Braised Pork Shoulder - Salt Water Potatoes, Red Onions, Kele, Feta, Parsley $25

Weekend Cocktail

Fuego Rita - Mi Campo Tequila, Fresh Lime Juice, Simple Syrup, Muddled Jalapeño & Cucumber, Tajin Rim


M’tucci’s Moderno

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

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

Frutti di Mare - Baby Scallops, Mussels, Clams, Shrimp, Seafood Marinara, House Made Spaghettini $25

Weekend Cocktail

Bring on Spring - Absolut Vanilla Vodka, Fresh Lemon Juice, Simple Syrup, Grapefruit Soda

M’tucci’s Twenty-Five

Beemster Green Chile Shrimp Alfredo Tortelloni - Red Argentinian Shrimp, Green Chiles, Marinated Tomatoes, Prosciutto, Thyme, Scallions, Beemster Gouda Hatch Chile Alfredo Sauce $27

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

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

Weekend Cocktail

Nectar Carajillo - Licor 43, Pedro Ximenez Nectar Sherry, Espresso, Cinnamon

M’tucci’s Bar Roma

Giardino Verde - Two Seared Rosemary Polenta Cakes, Fried Eggplant with Burrata, Braised Portobello Mushrooms, Grilled Asparagus, Tomato & Black Truffle Ragù, Garnished with Fresh Basil and Shaved Parmesan $21

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

Weekend Cocktail

Mozart’s 1792 Overture - 1972 Small Batch Bourbon, Mozart Chocolate Cream, Honey Simple Syrup, Espresso, Orange Bitters

Live Music for March

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

3/3 Shane Wallin

3/6 Shane Wallin 

3/10 Jacob Chavez

3/13 Kirk Matthews 

3/17 TBD

3/20 Gilbert Uribe 

3/24 TBD

3/27 Lani Nash 

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

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  

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!

New at Teddy Roe's & M'tucci's

/

There have been some delicious collaborations between Steel Bender Brewyard and M’tucci’s, including Pairing Dinners and brewing projects. The newest project is rolling out now and might be one of the best yet.

The new Teddy Roe’s IPA is ready and should be at all locations this weekend. It will be on tap at the restaurants and in 16 oz. cans at Teddy Roe’s. The brewers and owners at Steel Bender, along with the Chefs and Partners weighed in on the style they thought would excite our New Mexico guests. The new IPA was served at our holiday party and was an immediate hit.

“We're so excited about this beer, about everything we do with the M'tucci's/Teddy Roe's family! We're an IPA state, M'tucci's customer data aligned with that, so all partners met in December at Steel Bender and hammered out what would be the next iteration of Teddy Roe's POLICY beer. There's nothing more rewarding and invigorating than working with other local businesses that thrive on creative energy. To develop a product that we're all gonna be excited for our guests to enjoy because we've been thoughtful and purposeful and committed to quality making something cool...while having a blast doing it together. I mean, we get to make beer! And a beer that's going to be enjoyed in the cool ambience of Teddy Roe's, a beer alongside authentic, deliciously crafted food,” said Shelby Chant, SBB co-owner.

“I remember watching Monica and Tom (our Head Brewer at the time) and could see the wheels turning as the M’tucci’s and Teddy’s teams were spitballing about what flavor profile they wanted in an IPA...they were sitting next to each other and quietly developing the recipe on the fly…pretty cool to watch. Not one of us can deny that, while it's still work, hard work, we get a rush out of this kind of collaboration,” she said.

From Ben Lenetsky - Head Brewer

“Juicy IPAs tend to have a soft mouth feel with minor bitterness and in particular the Teddy Roe's Policy IPA fits this bill. The hops in this beer impart distinct fruit flavors and aromas, while giving a more traditional pale ale bitterness. The term "crushable" suits the Policy IPA as it should be approachable and easy drinking while maintaining a soft bitterness similar to that of a simple pale ale. Policy IPA should satiate the hop heads while also being drinkable for those ambivalent to heavily hopped beers.”

From Monica Mondragon - Brewery Production Manager

“The Teddy Roe’s/M’tucci’s group agreed they wanted to go with something hoppy, and we discussed other styles currently being made with dry hops, as one of M’tucci’s people was back from vacation and experienced some of these styles. Everyone wanted to go with an IPA, but not the traditional NM IPA (very high IBU with a really bitter finish).  A Juicy IPA was the 1st thing that came to mind using Yakima Chief cryo hops (concentrated lupulin) as they provide larger quantities of alpha acids and oils without the flavor being astringent or vegetative.”

Thanks to SBB Sales Manager, Kilie Garret for the canning line photos.

M’tucci’s Twenty-Five will be closed Sunday for a Celebration of Life of Our Founder Jeff Spiegel

Weekend Specials

M’tucci’s Italian

Ravioli - Crawfish & Mascarpone Filling - Lobster, Asparagus, Oyster Mushrooms, Capers, Sautéed Gooseberries, Saffron Bread Crumbs, Pecorino. $27

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

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

Citrus-Braised Weiss Wurst - Roasted Garlic Polenta, Sautéed Kale, Cherry Jam $25

Weekend Cocktail

The Martian - Hendrick’s Gin, Aperol, Fresh Lemon Juice, Simple Syrup, Orange Flower Water, Egg White


M’tucci’s Moderno

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

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

Braised Garlic Sausage - Mascarpone Creamy Polenta, Roasted Red Peppers, Caramelized Onions, Red Wine Marinara $25

Weekend Cocktail

Midnight Velvet - Tito’s Vodka, Ube Simple Syrup, Fresh Lemon Juice, Club Soda Float

M’tucci’s Twenty-Five

Shrimp & Scallop Risotto - Red Peppers, Asparagus, Roasted Fennel, Red Pepper Fennel Cream Risotto $27

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

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

Weekend Cocktail

Italian Paloma - Milagro Silver Tequila, Milagro Reposado Tequila, Fresh Lemon Juice, Pellegrino Aranciata Rosso

Dessert - Mocha Cappuccino Cheesecake - House Made Graham Cracker, Coffee Cheesecake, Mocha Mousse, Vanilla Whipped Cream, Espresso Meringues $8

M’tucci’s Bar Roma

Vodka Sauce Lobster Ravioli - House Made Lobster Ravioli, Shimp, Italian Sausage, Sautéed Onions, Fried Fennel Fronds $33

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

Weekend Cocktail

Naked & Afraid - Ilegal Mezcal, Aperol, Fernet Branca, Fresh Lime Juice, Simple Syrup

Live Music for February & March

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

2/25 Jacob Chavez

2/28 Javier Ortega 

3/3 Shane Wallin

3/6 Shane Wallin 

3/10 Jacob Chavez

3/13 Kirk Matthews 

3/17 TBD

3/20 Gilbert Uribe 

3/24 TBD

3/27 Lani Nash 

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

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  

2/23 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 Recognized for Business Ethics

/

In the autumn of 2023, M’tucci’s Minister of Culture, Howie Kaibel, was informed that the entire company had been nominated for a very prestigious honor, the Rust Award for Excellence in Ethical Business Practice by a For-Profit Business, presented by CNM. To begin, Howie submitted an application for consideration, which required important information about the Partnership structure of the business. He was then informed that the vetting process would be especially lengthy.

Over the course of the next six months, Howie would meet with numerous people, including previous award winners and several ambitious students from the University of New Mexico’s Anderson School of Business. The interviews would often entail long afternoons, mining the roots of the business — including the values of founders Jeff Spiegel, Katie Gardner and Executive Chef (and now Partner/President) John Haas — outlining how the company grew to be the thriving, education- and people-oriented organization that exists today.

2023 was a momentous year for M’tucci’s, wherein the company celebrated their 10th anniversary, and a slew of important programs were launched, including scholastic ventures with Rio Rancho High School, a tutoring program, a four-day work week for salaried employees and, to wrap up the holiday season, an employee-optional health insurance package. These important developments, alongside a long history of supporting the communities and organizations which make New Mexico a wonderful place to live, clearly impressed the judges and students who would ultimately select for the award recipients.

Last week, winners were announced. The competition was so fierce, it was the first year the committee decided to award for-profit businesses of three sizes: Micro, Small and Medium. M’tucci’s won the Medium category. We wish to also congratulate the other winners, Glow Salon and Marpac, Inc.

As defined by CNM, “Established in 2000 by Samaritan Counseling Center and proudly presented by CNM since 2018, the annual New Mexico Ethics in Business Awards program honors companies, both for-profit and not-for-profit, and individuals in New Mexico that demonstrate a strong commitment to the highest level of ethical practices in daily operations, management, and personal philosophies, and in their response to crises and challenges. Nominations are reviewed and vetted by volunteers and finalists are then evaluated by CNM business students.”

The award itself was named in tribute to Jack and Donna Rust, who led philanthropy in New Mexico for more than 50 years. Their ethics and leadership improved the lives of others in innumerable ways.

Jack and donna rust

All of us at M’tucci’s would like to thank the committed students and volunteers who put in long hours to identify this year’s winners, and we truly wish to thank our supporters (that’s you), who stand behind our efforts to bring our values and ethical standards beyond the walls of our restaurants and into the greater community. This award provides us with the momentum to continue doing what’s right for New Mexico, in honor of our founders and the extraordinary personalities that devote their lives to our company. To celebrate our anniversary in July, we coined the following phrase to encapsulate our outlook for our future, and we’ll say it again, here:

Cheers to ten, let’s do it again!

Beginning Monday, February 19 at M’tucci’s Bar Roma

Weekend Specials

All Valentine’s Day Specials Available All Weekend!

M’tucci’s Italian

Frenched Lamb Chops - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $47

Ravioli - Crawfish & Mascarpone - Oyster Mushrooms, Crawfish, Butternut Squash, Roasted Red Pepper Cream Sauce

Pan-Seared Chilean Sea Bass - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Butter Sauce $25

Cioppino - Shrimp, Clams & Mussels in a Savory Broth with M’tucci’s Sourdough Bread

Weekend Cocktails

Chocolate Cherry Gimlet

Chocolate Orange Manhattan

M’tucci’s Moderno


M’tucci’s Twenty-Five

M’tucci’s Bar Roma

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

Live Music for February & March

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

Every Sunday: The Dee Brown Situation

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

2/16 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  

2/16 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 Valentines

/

Editor is on vacation. This was published in La Gazzetta two years ago:

Regardless of which legend you believe about the origins of Valentine’s Day, it seems certain that it originated in Italy.

It has been suggested that Valentine’s Day has origins in the Roman festival of Lupercalia, held in mid-February. The festival, which celebrated the coming of spring, included fertility rites and the pairing off of women with men by lottery. At the end of the 5th century, Pope Gelasius forbid the celebration of Lupercalia and is sometimes attributed with replacing it with St. Valentine’s Day, but the true origin of the holiday is vague at best. Valentine’s Day was not celebrated as a day of romance until about the 14th century.

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

The exchanging of cards , flowers and sweets became popular in the UK in the 18th Century and spread throughout the world, becoming a major economic boost for all of those products. In 2017, the U.S. spent more than $18 billion or more than $136 a person.

Valentine’s Day was noted as an annual celebration of love in France in the 1400s, where lavish festivities in the court of Charles VI featured feasts, love songs, poetry competitions and dancing.

Make Your Reservations Now

Join Us for an Evening of Food, Fun & Prizes

Weekend Specials

M’tucci’s Italian

Ravioli - Dijon/Ricotta Filling - Bratwurst, Roasted Parsnips, Caramelized Onions, Sun-Dried Tomatoes, Lemon Cream Sauce $27

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

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

Herb-Braised Beef Cheeks - Black Truffle Gnocchi, Mushroom Ragù, Kale, Crispy Shallots $27

Weekend Cocktail

Falling Down the Rabbit Hole - Rabbit Hole Cavehill, Fresh Lemon Juice, Honey Simple Syrup, Muddled Blackberries


M’tucci’s Moderno

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

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

Half Herb-Roasted Chicken - Garlic Mashed Potatoes, Roasted Asparagus, Cranberry Gastrique $25

Weekend Cocktail

Felling Romantic - Caravedo Pisco, Fresh Lemon Juice, Blood Orange Syrup, Maraschino Liqueur, Prosecco Float

M’tucci’s Twenty-Five

Beef Medallions with Broccoli Risotto - Creamy Cacio e Pepe Risotto with Brocolli florets, Hanger Steak Medallions, Balsamic Glaze, Pecorino $27

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

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

Weekend Cocktail

The Shaman - Piggyback Rye, Zucca Rabarbaro, Ginger Alchemist, Fresh Lemon Juice, Honey Simple Syrup, Smoked Rosemary Sprig Garnish

M’tucci’s Bar Roma

Linguine Carbonara - Crispy Guanciale, Alfredo Sauce, Pecorino, Romano,, House Made Linguine topped with a Poached Egg $23

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

Weekend Cocktail

Roma Loma - M’tucci’s El Tesoro Reposado Barrel Select Tequila, Fresh Grapefruit & Lime Juices, Calabrian Simple Syrup

Live Music for February & March

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

Every Sunday: The Dee Brown Situation

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

2/9 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  

2/9 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!