What the Heck is . . . ?

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Some of the words on our menus are Italian, or French. Let’s face it, not all of us are fluent in Italian or French. Today, we would like to define and explain the history behind some of the cooking terms that may be mysterious.

Brodo - is the Italian word for broth. An Italian brodo is primarily made with meat and bones, but vegetables are sometimes added. It is intended to be light and is not usually reduced for concentrated flavors. Tortellini in Brodo is a classic dish from Emilia Romagna, with meat-stuffed pasta floating in a lightly-flavored meat broth. A new menu item at M’tucci’s Moderno is Pan-Seared Atlantic Salmon with a Brodo made from M’tucci’s Bacon and Grilled Corn.

Gastrique - is simply a sweet and sour sauce made with caramelized sugar and deglazed in the pan with vinegar or other acidic liquids, such as citrus juices. The famous French Chef Escoffier first used it in recipes in the early 1900s. The sauce is called agrodolce in Italian.

Gremolata - an Italian green sauce originating in Lombardy. It usually consists of chopped parsley, garlic and lemon zest, although other citrus zests can be used. Herbs such as cilantro, sage or mint can be used instead of parsley for a more distinct flavor. To give the sauce even more flavor, pecorino or toasted piñon nuts or anchovies could be added.

Pecorino - is Italian cheese made from sheep’s milk. Pecora is the Italian word for sheep. In Italy, there are many regional types of pecorino, which differ in flavor. Pecorino romano is the most common and has a stronger flavor than pecorinos from Liguria (fiore sardo) or pecorino toscana. While pecorino romano is made in Tuscany and Lazio (Rome), most of it is produced on the island of Sardinia. Pecorino is sold as fresca, semi-stagionato or stagionato (aged). We use pecorino romano which is stagionato for grating over pasta, pizza or risotto.

Confit - a French word (from confire - to preserve) which describes the technique of slowly cooking in fat or oil. The most typical meats for a confit are duck and chicken. The method was used before refrigeration as a way to preserve meats after cooking, however they need to be salted first before cooking. Many cooks roast the meat after the initial slow-cooking to render a crispy skin.

Speck - popular throughout Northern Italy, speck combines the smoky quality of Germany’s Black Forest Ham and the tenderness of Prosciutto di San Daniele. Unlike prosciutto, speck is smoked. Speck is the traditional ham of the Trentino-Alto Adige region, usually served with a bit of grated horseradish.

Peppedew - Peppedew is the brand name for the sweet Picquanté Pepper grown in South Africa. They are deseeded and pickled and become crunchy, slightly tangy, but not too spicy.

Ruidoso Musicians Fundraiser

Today and Saturday are the final days of this fundraiser. 100% of sales of all Santa Fe Beers at all M’tucci’s locations will be donated to a non-profit set up for musicians who lost their homes, instruments and clothing in the Ruidoso fires and floods. So, buy the bar a round and drink up!

Here is what’s on tap:

M'tucci's Italian: 7K IPA, Social Hour and Oktoberfest

M'tucci's Moderno: Oktoberfest, Slightly Social & Nut Brown

M'tucci's Twenty-Five: Nut Brown & Social Hour

M'tucci's Bar Roma: 7K IPA, Santa Fhazy IPA and Nut Brown

Weekend Specials

M’tucci’s Italian

Pork & Ricotta Ravioli - Braised Pork Collar, Sun-Dried Tomatoes, Artichokes, Asparagus, Caramelized Onions, Roasted Corn Cream Sauce, Shaved Parmesan, Micro Greens $25

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

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

Glazed Balsamic Chicken - Kale, Warm Couscous & Farro Salad, Cherry Tomatoes, Italian Olives, Feta, Basil, Garlic Dijon, Grilled Asparagus $25

Weekend Cocktail

Grape Times - Effen Blood Orange Vodka, Fresh Lime Juice, Grape Juice, Ginger Beer


M’tucci’s Moderno

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

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

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

Weekend Cocktail

Lavender Haze - Fords Lavender Gin. Aquafaba, Fresh Lemon Juice, Simple Syrup, Plum Bitters

M’tucci’s Twenty-Five

Lamb Chops with Pear Defrutum - 2 Lamb Chops, Creamy Mascarpone Polenta, Grilled Peppedew Peppers, Citrus Dressed Arugula, Pear Defrutum, Pomegranate Reduction $37

Pan-Seared Mexican Fluke - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $33

24 oz. T-Bone - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $42

Weekend Cocktail

Sweet Escape - Absolut Vanilla Vodka, Cardamaro, Simple Syrup, Fresh Lime Juice, Creme de Cassis Float

M’tucci’s Bar Roma

Italian Meatloaf - Mix of Chianina Beef, Italian Pork Sausage and Ground Veal wrapped in M’tucci’s Bacon, Sautéed Green Beans, Garlic Whipped Mashed Potatoes, House Made BBQ Sauce $23

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

Weekend Cocktail

Sleepless on Saturn - Fid Street Gin, Cardamaro, Fresh Lime Juice, Orgeat, Simple Syrup, Angostura Bitters

Live Music for August, September & October

9/1 Myles Chavez

9/4 Eryn Bent

9/8 TBD 

9/11 Cali Shaw

9/15 Robb Janov

9/18 Johnny Lloyd

9/22 RJ Perez 

9/25 Shane Wallin

9/29 Michael Rascon 

10/2 Gilbert Uribe

10/6 Melissa Rios

10/9 Cali Shaw

10/13 Michael Rascon 

10/16 Shane Wallin 

10/20 RJ Perez 

10/23 Robb Janov

10/27 Eryn Bent 

10/30 Myles Chavez 

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

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

8/30 Myles Chavez

9/5 Matt Jones 

9/6 Melissa Rios 

9/12 Michael Rascon 

9/13 Robb Janov

9/19 Cali Shaw

9/20 RJ Perez 

9/26 Myles Chavez 

9/27 Johnny Lloyd 

10/3 RJ Perez 

10/4 Gilbert Uribe 

10/10 Shane Wallin 

10/11 Melissa Rios 

10/17 Matt Jones 

10/18 Eryn Bent 

10/24 TBD

10/25 Robb Janov 

10/31 Halloween no Music

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

8/30 Chessa Peak

9/5 Johnny Lloyd 

9/6 Robb Janov

9/12 RJ Perez 

9/13 Matt Jones

9/19 Shane Wallin 

9/20 Michael Rascon 

9/26 Gilbert Uribe 

9/27 Melissa Rios 

10/3 Michael Rascon 

10/4 Robb Janov 

10/10 Cali Shaw

10/11 Matt Jones

10/17 Shane Wallin

10/18 RJ Perez 

10/24 Johnny Lloyd 

10/25 Myles Chavez 

10/31 Halloween No music

Thanks for reading. See you next Friday. Ciao!

New Dishes at M'tucci's Moderno

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The addition of new menu items at all M’tucci’s Restaurants continues with new dishes added at M’tucci’s Moderno.

One of the favorite Italian products we get from our Italian importer is Calabrian Chiles. Southern Italians love spicy foods and their warm climate is perfect for growing chiles (sound familiar?). This bright red, fiery, sweet chile is usually sold slightly brined and packed in olive oil.

The new Calabrian Braised Mussels are made with a balance of tomato & garlic brodo, lightly spiced with Calabrian Chiles. It is a fantastic appetizer served with slices of M’tucci’s sourdough. Mussels with a spicy tomato sauce is a very popular dish in Puglia. Some of the best mussels in Europe come from the Gulf of Taranto at Italy’s boot, between the heel and sole of Italy.

Another new appetizer is Grilled Veggie Polenta and Goat Cheese. Fresh Red Bell Peppers, Smoked Portobello Mushrooms, Grilled Sweet Corn and Grilled Asparagus are served with Creamy Polenta and Sonoma Goat Cheese.

We are very fortunate to have a long relationship with Above Sea Level. They fly in fresh fish several times a week and offer a great selection of fresh seafood for land-locked New Mexicans. One of our favorites is the fresh mussels from Totten Inlet in Washington. Consistently fresh, plump and flavorful, they also make an appearance in a new pasta dish, Mussels Florentine. They are tossed with Fresh Shrimp, Spinach, Mushrooms and House Made Spaghettini in a Lemon Butter Sauce.

Another consistently great product from Above Sea Level is the Atlantic Salmon. We Pan-Sear it and serve it with a M’tucci’s Bacon and Fresh Grilled Corn Brodo.

Above Sea Level is wholesale only, but our Italian importer, Sogno Toscano, has a retail website for ordering a great selection of Italian products. Click here to order from them.

“It's been a lot of fun going through many change at every location and we were really excited for Moderno which had one of our larger changes. Working with Jorge and his team on any project is easy because how dialed in they are,” said company Chef Shawn Cronin.

“I’m super excited for a few new patio friendly items as well. The new mussel appetizer with herbed tomato brodo, the grilled veggie polenta, the new salmon dish with bacon and grilled corn brodo. Having the the mussel Florentine while looking out at the Sandias with a glass of Vermentino was freaking incredible.”

“The mushroom gnocchi maybe my favorite entree which pairs amazingly with the Diora Pinot Noir. It's just mushroom on mushroom on mushroom, tossed with mushrooms and herbs.”

“Jorge really put a lot of work into this one and it shows when you get the new rib dish and it just falls right off the bone.”

Ruidoso Musicians Fundraiser

For the entire month of August, 100% of sales of all Santa Fe Beers at all M’tucci’s locations will be donated to a non-profit set up for musicians who lost their homes, instruments and clothing in the Ruidoso fires and floods. So, buy the bar a round and drink up!

Here is what’s on tap:

M'tucci's Italian: 7K IPA, Social Hour and Oktoberfest

M'tucci's Moderno: Oktoberfest, Slightly Social & Nut Brown

M'tucci's Twenty-Five: Nut Brown & Social Hour

M'tucci's Bar Roma: 7K IPA, Santa Fhazy IPA and Nut Brown

Weekend Specials

M’tucci’s Italian

Mushroom/Ricotta Ravioli - Roasted Chicken, Sun-Dried Tomatoes, Jalapeño, Red Onions, Pesto Cream Sauce, Chestnut Mushrooms, Basil, Pecorino $25

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

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

Sackett Farms Pork Belly - Braised in Cherries, with Lemon Creamy Lemon Thyme Risotto, Kale and Cherry Gremolata $25

Weekend Cocktail

Very Berry Smash - Old Forester 86, St. Germain Elderflower, Fresh Lemon Juice, Simple Syrup, Muddled Blackberries & Strawberries


M’tucci’s Moderno

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

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

Sackett Farms Pork Belly - Creamy Risotto with Carrots, Mushrooms and Celery $25

Weekend Cocktail

Under the Burque Sun - Espolon Reposado Tequila, Simple Syrup, Peychauds Bitters, Muddled Green Chiles, Corona Beer Float

M’tucci’s Twenty-Five

Chicken Mushroom Marsala - Grilled Chicken Breasts, Pancetta-Wrapped Asparagus, Garlic Mashed Potatoes, Mushroom Marsala Sauce $23

Pan-Seared White Sea Bass - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $36

14 oz. NY Strip - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $42

Weekend Cocktail

Green with Envy - Diplomatico Planas Rum, Green Chartreuse, Orgeat, Fresh Lime Juice

M’tucci’s Bar Roma

Cannelloni - Spinach, Ricotta, Italian Sausage & Ground Beef Filling with a Cacio e Pepe Sauce $23

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

Weekend Cocktail

Very Demure - New Amsterdam Peach Vodka, Ginger, Fresh Lemon Juice, Simple Syrup & Prosecco Float

Live Music for August

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

8/25 RJ Perez 

8/28 Eryn Bent 

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

8/23 RJ Perez 

8/29 Robb Janov 

8/30 Myles Chavez  

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

8/23 Myles Chavez 

8/29 Justin Nuñez 

8/30 Chessa Peak 

Thanks for reading. See you next Friday. Ciao!

Italian Travels

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Editors Note: The editor is taking a few days off for camping. This guide appeared in La Gazzetta two years ago.

The best time of the year for travel in Italy is coming - September & October. September is a great month for travel and October is even better with cooler weather, wine and olive harvests and festivals throughout the region. After visiting Italy six times, here are my suggestions - and a few of my favorite photos.

Begin your trip by flying into Rome, taking the Leonardo Express train to Rome’s Termini station, then catch the fast train to Florence. Book online with Trenitalia and choose the Freccia option for fast train (about two hours). If you have an hour or so at Termini, there is a large food court on the second level and next door to the station.

Day 1-3: Find an Airbnb or nice hotel in central Florence. Make sure to book your visit to the Uffizi gallery well in advance. Visit the Duomo, which dominates the main piazza, cross the Arno River on the Ponte Vecchio, and escape the crowds by visiting restaurants near Piazza San Spirito. Rent a bike or take a taxi to Piazzale Michelangiolo to watch sunrise over the city. Take an easy bus to the hill town of Fiesole to enjoy the restaurants and views looking over the entire city and the Arno Valley. Do make reservations at Buca Mario, one of the oldest restaurants in the city or try the bistecca alla Fiorentina at Regina Bistecca. The Central Market is the place for olive oils, dried porcini and quick bites for lunch.

Days 4 & 5: Take a taxi or bus to the airport to pick up a rental car. Driving in Italy is fun and easy, so don’t hesitate to get a car to visit hill towns not accessible by train. Book two nights in one of Chianti’s hill towns such as Panzano, Greve in Chianti or Castellini in Chianti. There are an overwhelming number of wineries, restaurants and cooking classes available. Near Castellini in Chianti is Azienda Agricola Casamonti, a farm (that breeds Cinta Sinese free-range pigs) and winery. They offer short tours and a large lunch. Antinori Winery with its modern visitors center, tasting room, gift shop and restaurant is a popular destination. TV celebrity chef Dario Cecchini holds forth nearly every day at his butcher shop/restaurant complex in the hill town of Panzano. There are three different restaurants from which to choose, based on your desired level of meat consumption.

Days 6 & 7: Drive to Siena for two nights. Explore the city with the grand Piazza del Campo, the home to the exciting Palio horse races and the majestic Duomo. The best views are gained by climbing the Torre del Mangia. Study the Google maps well, since there is little parking available in the center of the ancient city. You’ll park your car in lots that are located in the periphery, so book a room somewhat close to a parking lot.

Days 8 & 9: Drive west from Siena, stopping to see the towers of San Gimignano. Try to get there early to beat squadrons of buses and their passengers that descend upon the medieval city. On the main piazza here is a local gelato shop, Gelateria Dondoli, whose proprietor has won the world gelato competition twice - the perfect breakfast!

Continue on to the town of Bolgheri in the wine growing region of Coastal Tuscany. The town, surrounded by vineyards, is walkable with several good restaurants and spots to taste the famed Super Tuscans. Visit the hill towns of Bibbona and Castagneto and Marina di Castagneto -Donoratico and San Vincenzo for views of the Tyrrehian Sea. Any of these towns would be good for base for two nights.

Days 10 & 11: Drive east through the countryside to my favorite Tuscan hill town, Montalcino. This town has it all, great restaurants, stunning views of the surrounding vineyards and lots of places to enjoy one of Italy’s finest wines, Brunello di Montalcino. La Fortezza is good for sampling many Brunellos and its less costly cousin, Rosso di Montalcino. Like Siena, you will have to park in one of the parking lots that surround the small town, so be prepared for a little walking to your hotel. Don’t make the same mistake I did and arrive on a Saturday without restaurant reservations. The small town is a popular weekend destination for Italians and travelers. The same goes for all of the restaurants that I have mentioned - make reservations.

Days 12 & 13: Here are two options, depending on your mood. If you have had enough of small towns and wine country and want some big city life, then return the car to Florence and return to Rome on the train. Two nights in a hotel/Airbnb near the Campo di Fiore or Piazza Navona could be the perfect end to your Tuscan travels. Or you could choose to continue east to the hill town of Cortona, made famous as the setting for the book and move, “Under the Tuscan Sun” by Frances Mayes. It has the same charms as Montalcino, with views that take in Umbria and Lake Trasimeno.

Last Day: Instead of sleeping in a disappointing hotel near Termini in Rome the night before your flight, consider staying in the town right by the airport. However, don’t stay at a drab chain hotel at the airport, instead go to the port city of Fiumicino, which has two terrific (according to the writer, Frances Mayes) hotels,. The Seccy and Hotel QC Terme Roma are both within walking distance of good restaurants and they both are only 10 minutes from the airport.

Buon Viaggio!

September and October Festivals in Tuscany

Expo Chianti Classico of Greve, which gathers producers from all over the Chianti Classico territory, a chance to sample Chiantis in Chianti. It takes place on the second weekend of September, in the splendid square of Greve in Chianti with tastings, art exhibitions, and concerts. Which means it begins today, so unless you are already there, you’ll have to plan for next year.

Also for next year is the Fiera del Cacio Pienza, the fair that celebrates Tuscan pecorino and is held the first Sunday in September.

Castelnuovo Berardenga celebrates grapes with the Festa dell'uva in Vagliagli.

At the end of October, the 6 municipalities of Chianti adhere to the "Camminata Tra gli Olivi", in collaboration with the Associazione Città dell'Olio: a day dedicated to the discovery of the "green gold" at the time of the olive harvest and pressing.

Ruidoso Musicians Fundraiser

For the entire month of August, 100% of sales of all Santa Fe Beers at all M’tucci’s locations will be donated to a non-profit set up for musicians who lost their homes, instruments and clothing in the Ruidoso fires and floods. So, buy the bar a round and drink up!

Here is what’s on tap:

M'tucci's Italian: 7K IPA, Social Hour and Oktoberfest

M'tucci's Moderno: Oktoberfest, Slightly Social & Nut Brown

M'tucci's Twenty-Five: Nut Brown & Social Hour

M'tucci's Bar Roma: 7K IPA, Santa Fhazy IPA and Nut Brown

Weekend Specials

M’tucci’s Italian

Five Cheese Ravioli - Cotto Ham, Red Onions, Chestnut Mushrooms, Kale, Roasted Butternut Squash Cream Sauce, Cherry Pecan Gremolata $25

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

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

Sackett Farms Pork Shoulder - Braised in NM Red Chile, Calabacita, Roasted Corn, Caramelized Onions, Feta Cheese, Parsley $25

Weekend Cocktail

Blues Got A Clue - Orange Gin, Blue Curacao, Fresh Lemon Juice, Cream, Guava Syrup, Simple Syrup


M’tucci’s Moderno

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

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

New Menu Item - Shrimp Florentine Pasta - Shrimp, Mussels, Shallots, Mushrooms, Spinach, House Made Spaghetti $23

Weekend Cocktail

The Cold Blood - Templeton Rye, Sweet Vermouth, Cynar Amaro

M’tucci’s Twenty-Five

White Wine Bianco Linguine - Shrimp, Clams, White Wine Bianco Sauce, Garlic, Parsley, House Made Linguine $33

Pan-Seared Corvina - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $38

24 oz. T-Bone - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $42

Weekend Cocktail

Sicilian Spritz - Empress Gin, Limoncello, St. Germaine, Fresh Lemon Juice, Prosecco Float

M’tucci’s Bar Roma

Torta Salata di Pollo - Shredded Chicken Thigh, Carrots, Onions, Celery, Potatoes baked in Puff Pastry $21

Pan-Seared Corvina - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $38

Weekend Cocktail

Pretty in Pink - Espolon Blanco Tequila, Saint Germaine, Fresb Lemon, Simple Syrup

Live Music for August

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

8/18 Johnny Lloyd 

8/21 Shane Wallin 

8/25 RJ Perez 

8/28 Eryn Bent 

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

8/16 Melissa Rios 

8/22 Nathan Fox

8/23 RJ Perez 

8/29 Robb Janov 

8/30 Myles Chavez  

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

8/16 Eryn Bent

8/22 Shane Wallin 

8/23 Myles Chavez 

8/29 Justin Nuñez 

8/30 Chessa Peak 

Thanks for reading. See you next Friday. Ciao!

New Menu Items at M'tucci's Bar Roma

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The chefs have been listening to your comments about Weekend Specials during the past several months. We hear you, and now some of your favorites have been added to the menu. There are eleven new menu items including: a Shrimp appetizer, a new salad, two new pizzas, new pastas, entrees and a risotto. Click here to see the full menu.

We also have several new red wines by the glass, including a delicious Mourvedre from New Mexico’s Sheehan Winery. In addition, we have added two new Italian whites that are seriously food friendly, the Tormaresca Chardonnay from Puglia and the Barone Fini Pinot Grigio from Trentino - Alto Adige.

"We’re excited to unveil our new menu at Bar Roma, it's designed to be enjoyed with those who matter most. Featuring a harmonious blend of traditional flavors and innovative touches, each dish is crafted to spark joy and conversation around the table. Whether you’re sharing a classic pasta or exploring new flavor combinations, our menu invites you to create memorable moments with friends and family. Join us and make every meal a celebration of togetherness and taste,” said Executive Chef / Operating Partner Damien Lucero

“I’m excited that we have a new menu at Bar Roma. So many great things on there and a lot of new options that have insane flavor but don't feel super heavy on your stomach.  The wagyu beef carpaccio, the grilled bronzino, the strawberry pecan salad, and the wagyu flank steak have all been huge staff favorites. The spinach & artichoke pizza has been a huge hit. Honestly, it's been really fun watching the chefs over there do their R & D and create some awesome additions to the menu,” said Company Chef/Partner Shawn Cronin.

Ruidoso Musicians Fundraiser

For the entire month of August, 100% of sales of all Santa Fe Beers at all M’tucci’s locations will be donated to a non-profit set up for musicians who lost their homes, instruments and clothing in the Ruidoso fires and floods. So, buy the bar a round and drink up!

Here is what’s on tap:

M'tucci's Italian: 7K IPA, Social Hour and Oktoberfest

M'tucci's Moderno: Oktoberfest, Slightly Social & Nut Brown

M'tucci's Twenty-Five: Nut Brown & Social Hour

M'tucci's Bar Roma: 7K IPA, Santa Fhazy IPA and Nut Brown

ALS Ice Bucket Challenge at M’tucci’s Bar Roma

(on the patio!)

Saturday, August 10 from 2:00 - 5:00

Click the button below to see how you can participate & donate

Weekend Specials

M’tucci’s Italian

Porcini & Goat Cheese Ravioli - M’tucci’s Bacon, Fresh Peas, Red Onions, Tarragon Cream Sauce, Micro Greens $25

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

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

Herb Braised Flank Steak - Black Truffle Gnocchi, Chestnut Mushrooms, Caramelized Onions, Kale $27

Weekend Cocktail

Pirates of Oaxaca - Dos Hombres Mezcal, Malibu Rum, Fresh Lime Juice, Simple Syrup, Jalapeño Pineapple Juice


M’tucci’s Moderno

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

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

Beef Tips Raviolini - Beef tips in Cayenne Seasoning, Grape Tomatoes, Rosa Ssauce, Gorgonzola Cheese, Green Onions over Five Cheese Raviolini $23

Weekend Cocktail

Berry Smash - Stranahan Whiskey, Muddled Blackberries & Mint, Fresh Lime Juice, Simple Syrup

M’tucci’s Twenty-Five

M’tucci’s Bacon-Wrapped Roasted Quail (2) - Garlic Sautéed rugula, Creamy Mascarpone Polenta, Roasted Olives, Pecorino Brodo, Orange Zest $23

Pan-Seared Ruby Trout - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $33

8 oz. Picaña - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $33

Weekend Cocktail

Bittersweet Paradise - Wild Turkeu 101, Crème de Banane, Fresh Lemon Juice, Pineapple Juice, Cinnamon Simple Syrup, Tikki bitters

M’tucci’s Bar Roma

Calabrian Braised Duck & Linguine - Calabrian Braised Duck Thigh, Butter Braided Leeks, Mirepoix Cacio e Pepe $23

Pan-Seared Rockfish - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $27

Weekend Cocktail

Gin Blossom - Sigil “As Above So Below” Gin, St. Germaine Elderflower, Fresh Lime Juice, Simple Syrup, Muddled Mint, Splash of Apple Juice

Live Music for August

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

8/11 Nathan Fox 

8/14 Robb Janov 

8/18 Johnny Lloyd 

8/21 Shane Wallin 

8/25 RJ Perez 

8/28 Eryn Bent 

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

8/9 Cali Shaw

8/15 Justin Nuñez 

8/16 Melissa Rios 

8/22 Nathan Fox

8/23 RJ Perez 

8/29 Robb Janov 

8/30 Myles Chavez  

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

8/9 Javier Ortega 

8/15 Maiya Dominguez 

8/16 Eryn Bent

8/22 Shane Wallin 

8/23 Myles Chavez 

8/29 Justin Nuñez 

8/30 Chessa Peak 

Thanks for reading. See you next Friday. Ciao!

M'tucci's & Santa Fe Brewing Fundraiser

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“At M’tucci’s, we believe so strongly in community.  We also believe live music & the arts brings communities together.  We couldn’t imagine a better way to help the recovery of Ruidoso than supporting the artists that make that possible.  100% of our Santa Fe Brewing beer sales for the month of August will go to those musicians who lost their homes in the fires.  Please join us in supporting such an incredible group of artists who help make Ruidoso such a special place in New Mexico,” said M’tucci’s President & Co-Founder John Haas.

Evan Wrons from Santa Fe Brewing added, “"At Santa Fe Brewing Company, supporting our fellow New Mexicans is a core value. We are honored to collaborate with M’tucci’s in providing aid to those impacted by the recent disasters in Ruidoso. While we understand that we cannot undo the damage, we believe that with the continued support of our community, we can collectively make a meaningful difference.”

I remember back in the early 1990s, when the craft brewing movement was gaining steam, seeing bottles of Santa Fe Pale Ale on the shelves. The distinctive bottle with the small, triangular label contained pretty tasty beer. It was hard to find in Colorado, but it was worth the effort. So, I have been a fan of Santa Fe beers for more than 30 years!

From the Santa Fe Brewing website: “Way back before there was such a thing as “craft beer” there was craft beer. In New Mexico of all places. It was then, in 1988, that a cowboy named Mike Levis who had a passion for home brewing and a desire for something better, brewed the first batch of Santa Fe Pale Ale (still brewed today). A few macro-loving people with poor taste thought it was crap. But enough people liked it that he and his partners upgraded and purchased some old brewing equipment from the Boulder Brewing Company. They continued experimenting, and were soon making a porter and Santa Fe Nut Brown Ale (also still brewed today).”

Today, Santa Fe produces almost 40,000 barrels a year. They continue to grow and are launching new, high-quality and highly drinkable beers all the time like 7K IPA, currently the number one selling craft beer in New Mexico, and Social Hour, one of the fastest growing brands in our state.

Why is there a M’tucci’s connection to Ruidoso? About a year ago, John Haas heard two very talented musicians performing in Ruidoso.

“To me, one of the most exciting things about being a business owner is making discoveries during your travels and introducing those discoveries to your business and community. I walked by Noisy Water Winery and heard Delaney & Valorie playing on the back patio, so I stopped in for a glass of wine and ended up staying for the last 60-90 minutes of their set.”

“I thought she had an amazing sound and a fantastic vibe for our restaurants, and I wanted to share it. We spoke for a few minutes and she said she would be interested in playing in the ABQ area again.”

Delaney and Valorie performed during our 10th Anniversary month in 2023 and again last month for our anniversary dinner at Old Town Farm.

When we spoke with Delaney on the phone she said that the fires and the floods have had a devastating effect on the town in general, and on their lives in particular.

“I was born and raised in Ruidoso, so I have a strong connection to this town,” she said.

She and Valorie were out of town when the fire evacuation orders went out, so there was no time for anyone to go to their house. They lost everything, musical equipment included.

“It’s been so rough (to endure), but the help and support has been so inspiring and amazing,” she said. “I have had two guitars donated anonymously, one from someone in Santa Fe and another one from someone in Durango.”

They continue to perform at the few places not affected by the fires and floods in Ruidoso, in addition to gigs in Roswell, Cloudcroft and Durango.

They will definitely make an appearance at M’tucci’s in the fall. Watch this space for dates.

Some of the Santa Fe beers you will find at M’tucci’s in August

7K IPA: A dry, West Coast-ish style IPA with notes of grapefruit, citrus and tropical flavors. 7.0%ABV and 70 IBU. At M’tucci’s Italian and M’tucci’s Bar Roma.

Social Hour: A strong, wit-inspired ale with tropical fruit. 7.0%ABV and 15 IBU. At M’tucci’s Italian and M’tucci’s Twenty-Five

Slightly Social: A lighter, hazy wheat beer with orange. 5.6%ABV and 15 IBU. At M’tucci’s Moderno.

Nut Brown: A mild, easy-drinking English-style brown does have a slightly sweet, nutty flavor from the malts. 5.2%ABV and 35 IBU. On tap at M’tucci’s Twenty-Five, M’tucci’s Moderno and M’tucci’s Bar Roma.

Santa Fhazy IPA: An easy-drinking Hazy IPA with hints of citrus and berry. 6.2%ABV and 40 IBU. At M’tucci’s Bar Roma

Oktoberfest: A Marzen-style beer that delivers the crisp maltiness of Munich malts with the delicious notes of Bavarian hops — giving it a clean finish and a perfect flavor for the end of summer. 6.0%ABV and 38 IBU. At M’tucci’s Moderno.

Join us for one or two today!

Weekend Specials

M’tucci’s Italian

Lobster & Beef Ravioli - Beef Tips, Shallots, Sun-Dried Tomatoes, Caramelized Onions, Thyme Cream Sauce, Goat Cheese Crème $29

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 $31

Red Wine/Porcini Braised Sackett Farms Pork Collar - Local NM Porcini, Roasted Leeks, Spinach, Creamy Risotto, Porcini Braising Sauce $29

Weekend Cocktail

Campo Columbia - Mi Campo Tequila, M’tucci’s Blackberry Shrub, Espresso, Cinnamon Simple Syrup


M’tucci’s Moderno

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

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

Pan-Seared Salmon - Garlic Whipped Potatoes, Grilled Asparagus, M’tucci’s Bacon and Grilled Corn Brodo $26

Weekend Cocktail

Dulce in Italy - Crown Royal Vanilla, Brown Sugar, Fresh Lemon Juice, Egg White

M’tucci’s Twenty-Five

Italian Herbed Chicken and Tortellini - Italian Herb Marinated Chicken, Sun-Dried Tomatoes, Spinach, Alfredo Sauce, Pecorino, Lemon $21

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

24 oz. Porterhouse - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $43

Weekend Cocktail

Don’t Think Twice - Tito’s Vodka, Liquid Alchemist Passionfruit, Fresh Lime Juice, Simple Syrup, Muddled Basil Leaves

M’tucci’s Bar Roma

Artichokes Ravioli - Braised Chicken, Red Wine Macerated Golden Raisins, Caramelized Onions, Fresh Herbs, Sherry Cream Sauce, House Made Artichoke Ravioli $21

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

Weekend Cocktail

Quake on the Bayou - Hennessy Cognac, Amaretto, Absinthe Spritz, Lemon Bitters

Live Music for August

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

8/4 Justin Nuñez 

8/7 RJ Perez 

8/11 Nathan Fox 

8/14 Robb Janov 

8/18 Johnny Lloyd 

8/21 Shane Wallin 

8/25 RJ Perez 

8/28 Eryn Bent 

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

8/2 Gilbert Uribe 

8/8 Shane Wallin 

8/9 Cali Shaw

8/15 Justin Nuñez 

8/16 Melissa Rios 

8/22 Nathan Fox

8/23 RJ Perez 

8/29 Robb Janov 

8/30 Myles Chavez  

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

8/2Melissa Rios 

8/8 Robb Janov 

8/9 Javier Ortega 

8/15 Maiya Dominguez 

8/16 Eryn Bent

8/22 Shane Wallin 

8/23 Myles Chavez 

8/29 Justin Nuñez 

8/30 Chessa Peak 

Thanks for reading. See you next Friday. Ciao!

New Menu at M'tucci's Twenty-Five

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Every weekend, all M’tucci’s restaurants offer special dishes not normally on the menu. The weekend specials give our chefs the opportunity to be creative. When a special proves to be popular with our guests, it can become a permanent menu item. Such is the case with some new additions to the menu at M’tucci’s Twenty-Five.

“I am super excited that we are changing up menus at all locations. We started with Twenty-Five. We added a lot of clean, bright flavors that are a great addition to the menu over there. We had a lot of fun creating new dishes and challenged ourselves to have fun finding different ways to use zucchini,” said company chef Shawn Cronin.

“The new grilled zucchini salad is a super fresh start to a meal. The new pork tenderloin (obviously from Tom Sackett) has an insanely good red chile and calabacitas. The grilled zucchini rigatoni is my favorite as we use herbed yogurt as the base so you feel great after eating a bowl of pasta.”

“If you are looking for more comfort food, the Grilled pork Chop Piccata has been a hit with the staff. Chef John created an awesome glaze for the salmon using one of our shrubs and pomegranates. Chef Ryan has a super traditional tzatziki recipe that we use on the grilled zucchini salad and also on the Harris Ranch Hanger Steak. The hanger is smoky, meaty and then that sauce hits it and its a great f******* day,” he said.

Watch this space and social media for new menu items at our other locations in the coming weeks.

11th Anniversary Party

What a night filled with incredible food and wine pairings, terrific music and conversation. One guest, who has attended most of our pairing dinners, said it was the best ever. Here are a few photos from the evening at Old Town Farm. The next pairing dinner will be September 19 at M’tucci’s Bar Roma and will feature Gin cocktails. Details to come.

Steel Bender Brewyard’s Annual Sweet Bites & Beer Benefiting Lavender in the Village

M’tucci’s Executive Pastry Chef Brianna Dennis has created a dessert for this event.

SB’s Short Monday Irish Red will be Paired with Chef Brianna’s Opera Cake: Pecan Sponge Cake, Coffee Syrup, Dulce de Leche Ganache, Coffee Buttercream, covered in Chocolate Glaze

Stop by the taproom Tuesday or Wednesday, July 30 or 31 (or both, we won't judge) for four Steel Bender beers paired with four locally made treats. In addition to Brianna’s dessert, you can sample:

Blue Bullet Stout (nitro) + Espresso/Peanut Butter Cheesecake - Wiilieray Cheesecake - Topped with a Chocolate Ganache Drizzle over Oatmeal Cookies

Lloyds 3 O'Clock Kölsch + Lemon Lavender Biscochito - Celina's Biscochitos

Raspberry DYNAMITE + Raspberry Chocolate Bar - 70% Dark Chocolate w/Organic Dried Raspberries by Eldora Chocolate.

4-Part Pairing is $21. $11 of each will go to Lavender in the Village's education and agricultural programs. As "the village's brewery" Steel Bender often supports LITV's mission to "preserve culture, promote agri-tourism, and foster community."  https://lavender.riograndefarm.org/

Weekend Specials

M’tucci’s Italian

Lobster Ravioli - Local Chanterelle Mushrooms, Peas, Shrimp, Grape Tomatoes, Lemon Thyme Cream Sauce Tucumcari Feta, Parsley Oil $29

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

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

Braised Blackberry Shrub Sackett Farms Pork Belly - Cabbage, Oyster Mushrooms, Couccous, Blackberry Shrub Yogurt $27

Weekend Cocktail

Jack’s Southern Fizz - Jack Daniels, Maraschino Liqueur, Fresh Lemon Juice, Cherry Syrup, Cola Syrup, Chocolate Bitters, Splash of Soda Water


M’tucci’s Moderno

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

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

Crispy Chicken & Risotto - Risotto with carrots, mushrooms and creamy sauce $23

Weekend Cocktail

S’More of a Good Time - 1910 Old Forester, Giffard, Brown Sugar Simple Syrup, Chocolate Bitters, Torched Marshmallow, Chocolate Shavings

M’tucci’s Twenty-Five

Garlic & Basil Pesto Shrimp Linguine - Shrimmp, Roman Artichokes, Marinated Tomatoes, House Made Linguine, Feta Crumbles $21 $21

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

24 oz. T-Bone Steak - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $42

Weekend Cocktail

São Paulo Sour - Caravedo Cachaca, Aperol, Limoncello, Honey, Fresh Lemon Juice, Egg White, Muddled Mint

M’tucci’s Bar Roma

Grilled Bronzino - Herb Marinated Bronzino, Rosemary Polenta, Grilled Asparagus, Roasted Red Pepper Purée with Tahini, Almond & Pomegranate Molasses $37

Pan-Seared Rock Fish - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $27

Weekend Cocktail

Butterfly Kisses - Espolon Tequila, Limoncello, Fresh Lemon Juice, Simple Syrup, Muddled Blackberrys

Live Music for July & August

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

7/28 Robb Janov

7/31 Cali Shaw 

8/4 Justin Nuñez 

8/7 RJ Perez 

8/11 Nathan Fox 

8/14 Robb Janov 

8/18 Johnny Lloyd 

8/21 Shane Wallin 

8/25 RJ Perez 

8/28 Eryn Bent 

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

7/26 Maiya Dominguez 

8/1 RJ Perez 

8/2 Gilbert Uribe 

8/8 Shane Wallin 

8/9 Cali Shaw

8/15 Justin Nuñez 

8/16 Melissa Rios 

8/22 Nathan Fox

8/23 RJ Perez 

8/29 Robb Janov 

8/30 Myles Chavez  

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

7/26 Chris Dracup 

8/1 Gilbert Uribe 

8/2Melissa Rios 

8/8 Robb Janov 

8/9 Javier Ortega 

8/15 Maiya Dominguez 

8/16 Eryn Bent

8/22 Shane Wallin 

8/23 Myles Chavez 

8/29 Justin Nuñez 

8/30 Chessa Peak 

Thanks for reading. See you next Friday. Ciao!


Aperol & the Spritz

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Aperol, arguably Italy’s most loved beverage, was created by two brothers, Silvio and Luigi Barbieri in 1919. After seven years of experimenting with ingredients, they introduced their new apertivo at the International Trade Fair in Padova, a city in the Veneto in Northern Italy.

The low-alcohol (11%), slightly bitter beverage caught on in Venice, where it became a ritual during aperitivo hour, paired with the popular cicchetti at the island city’s popular bacarí (small bars).

Aperol’s distinctive bright orange color, fresh orange flavor and very light bitterness are the perfect vehicle for the spritz, which was reportedly introduced by Austrians who occupied Venice in the late 19th century. The building of a classic Italian spritz is open to interpretation with recipes as varied as the bar you happen to visit, but it always features a bitter spirit.

However, Aperol’s recipe for the Aperol Spritz is as simple as 3-2-1. Add ice to a glass, add three parts prosecco, two parts Aperol and one part sparkling water. Stir lightly and garnish with an orange slice.

While most liquor companies keep their recipes a closely guarded secret (like Campari), Aperol is known to be made with bitter and sweet oranges, gentian and rhubarb, among other secret ingredients.

If you are looking for other drinks made with Aperol, try a Paper Plane, made with equal parts of Bourbon, Aperol, Amaro Nonino Quintessentia and fresh lemon juice. The High Five was created by a Death & Co. bartender in 2010 and is a riff on the Hemingway daquiri. It is made with gin, Aperol, fresh grapefruit juice, fresh lime juice and simple syrup.

You can order a single Aperol Spritz at all M’tucci’s or get a pitcher of them for the table. M’tucci’s Aperol Spritz is only $7 during the late night Happy Hour, which begins at 8:00, M-F. It’s not exactly apertivo hour, but a spritz of any kind is refreshing at any time.

Act Now! Only a Few Spaces Left!

Weekend Specials

M’tucci’s Italian

Beef & Goat Cheese Ravioli - Beef Tips. Sun-Dried Tomatoes, Red Onions, Local Tarragon Cream Sauce, Tucumcari Feta, Parsley Oil $27

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

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

Braised Sackett Farms Pulled Pork Shoulder - Smoked Peach Shrub Glaze, Creamy Polenta, Peach & Spinach Slaw $25

Weekend Cocktail

Blowing Raspberries - M’tucci’s El Tesoro Reposado, Montenegro Amaro, Raspberry Simple Syrup, Fresh Lime Juice, Egg White


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 Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $29

Braised M’tucci’s Sausage & Polenta - Caramelized Onions, Roasted Red Peppers, Mascarpone Creamy Polenta, Red Wine Marinara $23

Weekend Cocktail

The Pricess Yum Yum - Empress Elderflower gin, Fresh Lemon Juice, Simple Syrup, Prosecco float, Yuzu Sorbetto ball

M’tucci’s Twenty-Five

House made Linguiça Sausage & Risotto - Creamy Risotto with Broccolini, Smoked Onion & Tomato Mostarda, Jalapeño Pickled Garlic Scapes $21

Pan-Seared Ono - 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

Watermelon Firework - Piggyback Bourbon, Watermelon Juice, Fresh Lemon Juice, Jalapeño Simple Syrup

M’tucci’s Bar Roma

Roasted Calabrian Chile Risotto - Cacio e Pepe Risotto, Lightly Pickled Green Beans, Oven Roasted Tomatoes, Local Micro Greens $21

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

Weekend Cocktail

Nightmare on peach Street - Peach-Infused Weller’s Bourbon, Peach Puree, Fresh Lemon Juice, Simple Syrup

Live Music for July & August

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

7/19 Javier Ortega

7/21 RJ Perez 

7/24 Justin Nuñez 

7/28 Robb Janov

7/31 Cali Shaw 

8/4 Justin Nuñez 

8/7 RJ Perez 

8/11 Nathan Fox 

8/14 Robb Janov 

8/18 Johnny Lloyd 

8/21 Shane Wallin 

8/25 RJ Perez 

8/28 Eryn Bent 

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

7/19 Ceekay Jones

7/25 Myles Chavez

7/26 Maiya Dominguez 

8/1 RJ Perez 

8/2 Gilbert Uribe 

8/8 Shane Wallin 

8/9 Cali Shaw

8/15 Justin Nuñez 

8/16 Melissa Rios 

8/22 Nathan Fox

8/23 RJ Perez 

8/29 Robb Janov 

8/30 Myles Chavez  

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

7/19 Robb Janov

7/25 Shane Wallin 

7/26 Chris Dracup 

8/1 Gilbert Uribe 

8/2Melissa Rios 

8/8 Robb Janov 

8/9 Javier Ortega 

8/15 Maiya Dominguez 

8/16 Eryn Bent

8/22 Shane Wallin 

8/23 Myles Chavez 

8/29 Justin Nuñez 

8/30 Chessa Peak 

Thanks for reading. See you next Friday. Ciao!

M'tucci's 11th Anniversary

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An Anniversary week of specials at every restaurant and special live music performances will culminate with a 7-Course Dinner at Old Town Farm on Saturday, July 20.

“This event will not be just a pairing dinner – this will be a full immersive M’tucci’s Restaurants experience,” said John Haas, M’tucci’s Restaurants President. “The setting will be spectacular, complete with an amazing New Mexico sunset, local musicians performing, dancing, a unique photo booth and parting gifts for all attendees.”

One of the highlights will be two New Mexico musicians – Delaney Davis, who lost her home in the Ruidoso fires, will perform during the meal; and Robb Janov will be playing during the appetizer/mingling portion of the event. The event begins outside on the grounds of the Farm and will move inside to the atmospheric barn for the dinner.

Old Town Farm

The owners, Lanny Tonning and Linda Thorne, consider Old Town Farm to be the “green heart of the city”. Located just west of Old Town and just east of the Rio Grande, OTF is situated on 12 acres in one of the most historic settings in New Mexico. Although Albuquerque was settled in 1706, Pueblo Indians lived and farmed here long before the Spanish arrived as evidenced by the many pot shards found while digging post holes. The Duranes Lateral, which forms the western boundary of OTF, is reputedly the oldest registered ditch in North America. To this day, the “Madre de Duranes” provides water to irrigate their pastures.

“Since 1977, Old Town Farm has operated as a horse facility and produce farm. But in those 44 years, the city has truly grown up around us. The Bio Parks, the museums and the bike paths now surround us, all within walking distance. Our dream for OTF is to keep its farming character while adjusting to its urban location.”

The setting, combined with M’tucci’s creative food and stellar wines from Italy and California will make for a memorable evening. Don’t miss the M’tucci’s event of the year.

Anniversary Week Events - 7/15 through 7/20

Mili Monday

Half-price Chicken Milanese ($9.50)

Half-price Eggplant Parmesan ($8.50)

Tiramisu Tuesday

Half-price Tiramisu ($4.50)

Wine Wednesday

Half-price bottles of M’tucci’s House Wine ($18)

Half-price bottle of Giuseppe’s 2019 Tribute ($39)

Live Music (see list below)

Teddy Thursday

Half-price Teddy Roe’s Policy IPA ($3)

Progressive Pairing Dinner at Teddy Roe’s & M’tucci’s Bar Roma

Live Music (see list below)

Friday

Live Music (see list below)

Saturday

Anniversary Pairing Dinner, 6:00 @ Old Town Farm

Live Music

Wednesday

Nathan Fox @ M’tucci’s Moderno

Justin Nuñez @ M’tucci’s Twenty-Five

Ceekay Jones @ M’tucci’s Bar Roma

Thursday

Gilbert Uribe @ M’tucci’s Moderno

Ceekay Jones @ M’tucci’s Twenty-Five

Chessa Peake @ M’tucci’s Bar Roma

Friday

Ceekay Jones @ M’tucci’s Moderno

Robb Janov @ M’tucci’s Twenty-Five

Javier Ortega @ M’tucci’s Bar Roma

Weekend Specials

M’tucci’s Italian

Five Cheese Ravioli - M’tucci’s Bacon, Red Onions, Asparagus, Gorgonzola Thyme Cream Sauce, Micro Greens $25

24 oz. Porterhouse - 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

Red Wine Braised New Zealand Lamb Shoulder - Garlic Mashed Potatoes, Sautéed Green Beans, Amaro Glaze, Mint $27

Weekend Cocktail

White Peach - Absolut Peach Vodka, Orgeat Syrup, Fresh Lemon Juice, Simple Syrup, Cream


M’tucci’s Moderno

14 oz. Bison Ribeye - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $43

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

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

Weekend Cocktail

Orange You Obsessed - Campari, Sweet Vermouth, Prosecco, Walnut & Plum Bitters

M’tucci’s Twenty-Five

Sausage Pappardelle - M’tucci’s Sausage, Smoked Cauliflower, Roasted Corn & Pepper Mix, Creamy Beef Brodo, Pecorino, Sage, House Made Pappardelle $19

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

Hibiscus Margarita - M’tucci’s El Tesoro Reposado Tequila, Meletti Amaro, Fresh Lime Juice, Hibiscus Simple Syrup

M’tucci’s Bar Roma

10 oz. Wagyu Flank Steak - Garlic Whipped Potatoes, Braised Spinach, Truffle Cream Sauce $41

Pan-Seared White Sea Bass - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $29

Weekend Cocktail

You Think I’m Funny? - Prichard’s Rum, Illegal Mezcal, Orgeat Syrup, Fresh Lime Juice, Simple Syrup

Live Music for July & August

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

7/14 Michael Rascon 

7/17 Ceekay Jones 

7/18 Chessa Peak 

7/19 TBD

7/21 RJ Perez 

7/24 Justin Nuñez 

7/28 Robb Janov

7/31 Cali Shaw 

8/4 Justin Nuñez 

8/7 RJ Perez 

8/11 Nathan Fox 

8/14 Robb Janov 

8/18 Johnny Lloyd 

8/21 Shane Wallin 

8/25 RJ Perez 

8/28 Eryn Bent 

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

7/12 Javier Ortega

7/17 Nathan Fox

7/18 Gilbert Uribe

7/19 Ceekay Jones

7/25 Myles Chavez

7/26 Maiya Dominguez 

8/1 RJ Perez 

8/2 Gilbert Uribe 

8/8 Shane Wallin 

8/9 Cali Shaw

8/15 Justin Nuñez 

8/16 Melissa Rios 

8/22 Nathan Fox

8/23 RJ Perez 

8/29 Robb Janov 

8/30 Myles Chavez  

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

7/12 Nathan Fox 

7/17 Justin Nuñez 

7/18 Ceekay Jones 

7/19 Robb Janov

7/25 Shane Wallin 

7/26 Chris Dracup 

8/1 Gilbert Uribe 

8/2Melissa Rios 

8/8 Robb Janov 

8/9 Javier Ortega 

8/15 Maiya Dominguez 

8/16 Eryn Bent

8/22 Shane Wallin 

8/23 Myles Chavez 

8/29 Justin Nuñez 

8/30 Chessa Peak 

Thanks for reading. See you next Friday. Ciao!

Anniversary Wine Dinner

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The menu for the 11th Anniversary Wine Dinner has been announced and posted on our website and social media pages. Our chefs and managers have put together another delicious and creative pairing featuring wines from California and Italy.

The evening will be more than just another pairing dinner, with the setting of Old Town Farm, local musicians performing, a photo booth and dancing.

Except for two of our Private Label wines, all of the wine we are serving will be new to our restaurants. Why did we choose the ones that made the list?

“I’m always partial to Giuseppe’s Tribute for sentimental reasons and red wine because of my palate…but the Bernardus Chardonnay was super cool, fun, and delicious. On top of that, the winery has a great story and I liked it not being from a highly recognized appellation,” said company President John Haas.

The menu is posted below, but let me introduce the seven wines to you.

M’tucci’s Sparkling Wine begins the evening with small bites. Our bubbly is made in partnership with award-winning New Mexico winery, Gruet. A glass of this is a dry, crisp and refreshing start to the evening.

2022 La Scolca Gavi is a Piedmontese white wine from the hill town of Gavi, not far from my friend’s house in Avolasca. The vineyards are blessed with the sea breezes from the Ligurian Coast to the south and have produced Gavi wine since 1919. Cortese grapes in the territory from Gavi to Novi Ligure, produce a wine that is mineral and intense, long and elegant; and, within the borders of the small municipality of Gavi. If there was in Italy a vineyards classification as in France, Rovereto di Gavi would undoubtedly be the “Grand Cru of Cortese”.

Grape harvest in the Piedmont near gavi

A Charcuterie plate of House Cured Lamb Pastrami, Jamon Serrano and aged Gouda is paired with a bold, Sicilian red made with Nero d’Avola and Syrah. The 2021 Cusumano Benuara, located in the northwest region of the island, consistently scores in the 90s from some of top wine publications in the U.S. and Italy.

The next course follows with 2021 Sesti Monteleccio, an IGT Sangiovese from the Montalcino region in Tuscany. In Sesti’s lineup of world-class Brunellos and Rossos, the IGT Toscana plays an important role: it introduces Sangiovese to uninitiated palates by capturing the grape’s youthful charm, bright acidity, and punchy fruit qualities. The 2021 bottling is earthy, inviting, and zingy, and ready to drink and pair in abundance with Italian classics, especially game and sausage.

Giuseppe’s 2019 Tribute, was inspired by our late founder, Jeff Spiegel. This 100% Cabernet Sauvignon from Rutherford in Napa Valley, California. Giuseppe’s Tribute has a perfumed bouquet of wild dark berries, and toasty oak spice, while the flavor is full of classic Cabernet character. The Cab has flavors of blackberry, cassis, and black forest cake, with subtle hints of violet, toast and mocha, which add complexity. The focused tannins are broad, exhibiting the signature cocoa powder texture and expansive character upon which Rutherford is known.  It is a very full-bodied wine and will be a perfect pairing for Sea Salt Crusted Beef Tenderloin.

For Dessert, Chef Brianna has created a Honey Cake with the interesting combiination of Goat Cheese, White Pepper Budino (an Italian pudding) and Almond Brittle. We are pairing it with Bernardus Chardonnay from Monterey County, California. The grapes come from two distinct areas Arroyo Seco and Santa Lucia Highlands, which create a Chardonnay with “extraordinary character and finesse”. “The Bernardus 2020 Monterey Chardonnay exhibits aromas of mango, apple and vanilla. The pallet has focused flavors of melon, tropical fruits and peach with hints of citrus . The finish is supported by a crisp acidity, this wine is a great example of a refreshing and modern California Chardonnay .”

Topping off your meal is an intriguing Bon Bon with Luxardo Amaro Abano. If you follow this newsletter or spend any time at M’tucci’s, you probably know that we have a fondness for Italian amari. Luxardo’s Abano is named after the Roman spa town in the Veneto, famous for it’s hot springs and mud baths. It was created in 1952 using wild, local herbs and botanicals. It has herbaceous notes of orange peel, mint, black pepper and has a balanced bitterness .

Weekend Specials

M’tucci’s Italian

Pesto/Ricotta Filled Ravioli - Roasted Chicken, Sun-Dried Tomatoes, Fresh Peas, Caramelized Onions, Pesto Cream Sauce Pecorino, Crispy Prosciutto $25

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

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

Porcini Braised Beef Short Ribs - Black Truffle Mashed Potatoes, Sautéed Kale and Lions Mane Msuhrooms $25

Weekend Cocktail

All American 76 - Sipsmith Orange Gin, Orange Juice, Simple Syrup, Muddled Mint, M’tucci’s Sparkling Wine float


M’tucci’s Moderno

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

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

Beef Tips Pasta - Beef Tips, Cayenne Seasoning, Mushrooms, Red Onion, Chipotle Sauce, Campanelle Pasta, Gorgonzola Cheese $21

Weekend Cocktail

M’tucci’s Twenty-Five

Pork Chop Piccata - Two Bone-in Sackett Farms Pork Chops, Garlic Mashed Potatoes, Charred Broccolini, Capers, Green Onions, Lemon Butter Sauce

Pan-Seared Mahi Mahi - 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

Piña Refresher - Absolut Peach Vodka, Aperol, Pineapple Juice, Peach Alchemist, Sprite Float

M’tucci’s Bar Roma

Pork Cordon Bleu - Sackett Farms Pork Tenderloin, Brie, Mushrooms, Caramelized Onions, Japanese Panko, Mashed Potatoes, Grilled Asparagus $23

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

Weekend Cocktail

Thyme of My Life - Sigil-Infused Gin, Thyme Simple Syrup, Fresh Lemon Juice, Soda & Prosecco Float

Live Music for July & August

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

7/3 Nathan Fox

7/7 Gilbert Uribe 

7/10 Shane Wallin 

7/14 Michael Rascon 

7/17 Ceekay Jones 

7/18 Chessa Peak 

7/19 TBD

7/21 RJ Perez 

7/24 Justin Nuñez 

7/28 Robb Janov

7/31 Cali Shaw 

8/4 Justin Nuñez 

8/7 RJ Perez 

8/11 Nathan Fox 

8/14 Robb Janov 

8/18 Johnny Lloyd 

8/21 Shane Wallin 

8/25 RJ Perez 

8/28 Eryn Bent 

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

7/5 Robb Janov

7/11 Michael Rascon

7/12 Javier Ortega

7/17 Nathan Fox

7/18 Gilbert Uribe

7/19 Ceekay Jones

7/25 Myles Chavez

7/26 Maiya Dominguez 

8/1 RJ Perez 

8/2 Gilbert Uribe 

8/8 Shane Wallin 

8/9 Cali Shaw

8/15 Justin Nuñez 

8/16 Melissa Rios 

8/22 Nathan Fox

8/23 RJ Perez 

8/29 Robb Janov 

8/30 Myles Chavez  

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

7/5 RJ Perez 

7/11 Maiya Dominguez 

7/12 Nathan Fox 

7/17 Justin Nuñez 

7/18 Ceekay Jones 

7/19 Robb Janov

7/25 Shane Wallin 

7/26 Chris Dracup 

8/1 Gilbert Uribe 

8/2Melissa Rios 

8/8 Robb Janov 

8/9 Javier Ortega 

8/15 Maiya Dominguez 

8/16 Eryn Bent

8/22 Shane Wallin 

8/23 Myles Chavez 

8/29 Justin Nuñez 

8/30 Chessa Peak 

Thanks for reading. See you next Friday. Ciao!

Pizza in America

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New York Times reporter Brett Anderson, after eating dozens of pizzas in 18 states, claims that America has become the capital of great pizza. It’s true, like craft-brewed beer a few decades ago, pizza has undergone a transformation.

He writes that we have come to expect: “Mozzarella that melts into pools. Crust that invites comparisons to fresh bakery bread. These are qualities found in the Neapolitan-style pies served at the wood-fire-oven pizzerias that are now fixtures of urban America.”

Sausage & mushroom pizza from m’tucci’s twenty-five

“In recent years, they’ve become fixtures outside cities, too, drawing diners to the types of small communities — from southern Illinois and coastal New England to rural Wisconsin and Oregon — whose restaurant cultures are often dominated by national chains. All those fussed-over pies, with their blistered crusts, basil sprigs and hot honey drizzles, taught Americans they could ask more from a dish routinely eaten from a cardboard box — and consumed by about one in eight people on any given day, according to U.S. Department of Agriculture research.”

Regardless of the increase of artisan pizzas in the U.S. pizza is synonymous with Italian cuisine. However, it was the arrival of tomatoes from the New World that gave Italy the most popular topping for the flat breads that had been prepared in Naples. Historians believe the first pizza was created in 1734 at a small corner shop near the port, where the food was popular with sailors going to sea. The first pizza was the marinara (Italian for sailor) and was topped with crushed tomatoes, olive oil, oregano and garlic. Antica Pizzeria Port’Alba is considered to be the first pizzeria and is still operating at the original port location.

In Naples, pizza was considered food for the poor and was not embraced by royalty until 1889, when Raffaele Esposito from Pizzeria Brandi served Queen Margherita and King Umberto I his famous creation; tomato and mozzarella pizza topped with fresh basil. Bearing the colors of the newly-created Italian flag (red, white and green), the dish became a hit and is still one of the most commonly ordered pizzas in Italy.

While the types, shapes and ingredients of pizzas around the world vary wildly (squid in Japan, green beans in Brazil), the Associazione Verace Pizza Napoletana is the Naples-based, international governing body that sets forth the rules for Pizza Napoletana. They stipulate the ingredients and the size, and that it must be cooked in a wood-fired oven at temperatures between 806-896 degrees F and be finished in 90 seconds or less. There are even guidelines for the thickness of the center and the edges of the crust.

However precise, these rules result in the nearly perfect food with all of the taste groups covered. You have salt from the dough, sweetness from tomatoes, sour from the mozzarella di bufala and some bitterness from the lightly charred crust (the char should look spotty).

Eleven years ago, when M’tucci’s Italian opened, M’tucci’s Italian Market soon followed with Chefs Shawn Cronin and Cory Gray in charge of breads, pizzas, making mozzarella and curing meat. They had worked together at Farina Pizzeria and had a few ideas about creating the best pizza. According to them, the most important ingredient isn’t what’s on top - it’s the crust. It’s the most difficult ingredient to get right, and it’s the most critical to the flavor, the mouth feel and the integrity of the pizza.

Also, they wanted to create food that was more natural, that was easier to digest, and that would have a distinctive flavor. So, they tossed out the dry yeast and created their own starter for leavening. They also lowered the temperature and extended the time for proofing the period that the dough rises). That sourdough starter, special flour, water and salt is what makes M’tucci’s pizzas unlike any other pizza in the area.

While pizza is normally a simple food, making one is full of potential pitfalls: the dough can be too wet, or it can have too much flour, or it can be kneaded too much. It takes experience and technique to create a sublime pizza. All of our pizza chefs (pizzaiolo) agree on the most challenging part of making a pizza - the stretching of the dough. Some use a technique to stretch flat on the pizza peel and a few like to give it a light toss in the air (frowned upon by AVPN) to achieve an even stretch.

From the $6 pizzettas on the Bar Menu at M’tucci’s Italian (shown above) to the Spicy Calabrese pizza at M’tucci’s Bar Roma, all are made with the best ingredients we can find and a crust that will make you think of Italy.

All M’tucci’s Restaurants are closed on July 4th. Have a safe holiday!

Weekend Specials

M’tucci’s Italian

Beef/Goat Cheese/Pecorino Ravioli - Beef Tips, Oyster Mushrooms, Caramelized Onioins, Taleggio Beef Brodo Creamy Sauce, Pecorino, Parsley $27

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

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

Orange Duck Confit (Leg & Thigh) - Parsnip Puree, Vegetable Medley of Cauliflower/Roasted Corn/Jalapeño, Orange Glaze, Micro Greens $25

Weekend Cocktail

Monkey Business - Howler Banana Whiskey, Kahlua, Banana Cinnamon Agua Fresca


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 Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $29

Shrimp Pasta - Pink Shrimp, Mushrooms, Garlic, Spinach, Lemon Butter Sauce $23

Weekend Cocktail

Strawberry Rhubarb Gin Sour - Ford’s Gin, Acuafaba, Fresh Lemon Juice, Simple Syrup, Muddled Strawberry, Rhubarb Bitters

M’tucci’s Twenty-Five

Veal Parmesan - Breaded Veal, Burrata, Marinara, Spaghettini with Olive Oil, Basil, Roasted Cherry Tomatoes & Fresh Mozzarella $23

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

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

Weekend Cocktail

Hot Girl Summer - Barrel Aged Novo Fogo Cachaça, Triple Sec, Jalapeño Simple Syrup

M’tucci’s Bar Roma

Pumpkin & Ricotta Ravioli - Butternut Squash Cream Sauce, Ginger, White Wine, Fresh Sage, Shaved Parmesan &Local Micro Greens $25

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

Weekend Cocktail

Not Your Trinnydaddy - Top Hat Infusion, Orgeat, Fresh Lemon Juice, Egg White

Live Music for June

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

6/30 RJ Perez 

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

6/28 RJ Perez 

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

6/28 Myles Chavez 

Thanks for reading. See you next Friday. Ciao!

Puglia - Finally

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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!