We hear the word Craft a lot these days: Craft beer, craft brewing, craft cocktails. Craft is defined as “a skill or technique”.
At M’tucci’s, we take the word “craft” seriously, whether it concerns our food or our beverages. However, there is another very important element that must be paired with the word “craft” and that is “time.” Because good food and cocktails not only take skill to prepare, they require time to prepare properly. While the “Slow Food” movement doesn’t seem to be mentioned much anymore (perhaps because it’s become normal instead of different), we still embrace the concept and make it part of our daily routine.
We take a lot of pride in our house made products, including pasta, mozzarella and burrata. We are the only restaurant in New Mexico that is allowed to sell our house cured pork and beef to the public. We buy only Heritage Duroc pork for our pancetta, coppacola and bacon. Our pastrami is cured for three weeks before it is ready for slow roasting. The Duroc Pork Collar at the Market is braised for 14 hours.
A few years ago our managing partner in charge of our beverage program, Austin Leard, revived an old 17th century tradition of Shrubs. Shrubs are a sharp, tangy infusion of fruit, vinegar and sugar. They can be traced back to American colonial days, though regions across the globe, from the Middle East to Asia, have offered their own unique interpretations. The American version of the shrub dates back to 17th century England where vinegar was used as an alternative to citrus juices to preserve berries and other fruits.
At M’tuccis, we have revived this lost method and built an amazing beverage program around it. Since 2014, we have experimented with many different combinations of fresh fruit, local herbs, and various vinegars. Needless to say, we have created many winning combinations. With more than 50 flavors in the last 3 years, we continue to push the envelope with many more to come. The process for making our Shrub flavors takes two weeks.
Since July 2017, M’tuccis restaurants will be bottling our four core flavors: Strawberry Basil, Blueberry Raspberry, Pineapple Rosemary, and Blackberry. They are for sale at all our locations and are used in our carefully crafted cocktails. Two popular Shrubs are: Smoked Peach Shrub (Knob Creek Bourbon, Smoked Peach Shrub, Fresh Lemon Juice and Club Soda) and the Strawberry Basil Schrub (Effen Cucumber Vodka, Strawberry Basil Shrub, Fresh Lime Juice and Club Soda).
We encourage everyone at M’tucci’s to bring their creativity to work. One of our servers, Liz, and Chef Damian have created a special Four-Course dinner paired with four tea-infused cocktails. This event is called “Flight of the Four Seasons” and is scheduled for 4:00, Sunday April 7. Reservations are required and the event is $55 per person.
Also, our new Spring cocktail menu is here and ready for you to discover new beverages. One of the additions are several new cocktails created by our servers and bartenders. Try the White Lavender by Taña or the Sophisticated Sunrise by Joe.
EVENTS COMING UP
April 7, 4:00 - Flight of the Four Seasons: Four-Course dinner paired with tea-infused cocktails at M’Tucci’s Italian. Space is limited, reservations required - $55 per person (service not included).
March 28, 7:00 - Stanlie Kee live in our lounge
March 29, 8:30 - Lani Nash live in our lounge
MARKET & PIZZERIA
May 31, 6:00 - Beer Week Collaboration with Dialogue Brewing. Four course menu paired with Dialogue’s European style beers. Tickets available at Dialogue Taproom, 1501 1st St NW. $40 per person.
Monthly Photo Contest
Post a photo from M’tucci’s on your Facebook page or on your Instagram feed and use the hashtag #lovemtuccis. On the last day of the month, we’ll pick the best photo from the three photos with the most engagements (likes, shares and comments) and the winner will receive a $50 M’tucci’s gift certificate. Each month’s winner will be entered in the annual contest for the Grand Prize (tbd). Photos are being posted now for the April contest which ends on the last day of that month.
Pastry Specials at Market & Pizzeria
Our pastry chefs, Kelly, Lauren and Moriah create fresh goodies daily. You can almost always find baguettes, ciabatta, sourdough and rye bread; Lemon Ricotta cookies, Dulce de Leche Pecan Sandies, and brioche donuts - HoneyMaple Bacon or Lemon Meringue topped with toasted Almonds. Specials might include cream puffs, savory empanadas, fruit tarts or Lemon Bars with Citrus Chocolate Mousse.
Thanks for reading and spending some time with us. We look forward to having you as our guest at our three locations.
NEXT WEEK: More news, specials, and some Italian/M’tucci’s cooking techniques.