M'tucci's Celebrating Six Years in Albuquerque

At the beginning of my association with M’tucci’s, I was impressed by their commitment to quality and by their devotion to Italian food - and absolutely amazed that the chefs had not been to Italy (although the founders Jeff and Katie had traveled and eaten their way through the country before starting the restaurant).  

As a fan of Italy and of Italian food for many years and as an admitted “food and wine snob”, I was thrilled with my involvement with the M’tucci’s culture.

A recent trip to Italy underscored M’tucci’s commitment to creating the best possible Italian food for New Mexico. They sent four chefs (and one lucky photographer) on an eating, drinking and cooking trip through Tuscany. Our guests will be the beneficiaries of this trip for many months to come. However, the 6th Anniversary Dinner tomorrow night, July 20 will be the first opportunity to taste some of their experiences.

The 7-course menu, paired with six wines and one drink, was inspired by different meals or classes during our visit. 


Every day in Tuscany was scheduled with meals and visits to farms, food producers and wineries, except on our one Sunday. John Haas (Executive Chef/Partner) suggested we drive a bit north to Livorno to see what this busy port city had to offer in the way of seafood. Our lunch was in an unassuming restaurant near the commercial docks and was one of the few places we chose that hadn’t been recommended to us or arranged for us. 

At Il Porto, we ordered our usual 8-9 plates from the appetizers, first course and second course menu. The seafood crudo plate featured salmon, sea bream and tuna dressed with different sauces. Our Anniversary first course was inspired by the food at Il Porto, as was the finishing drink. Shawn was looking at the amari selection and the server told him not to order an amaro, but to order the drink, Poncé, which often follows every meal in Livorno. Our last dessert course will be paired with M’tucci’s Poncé.

During a workshop at a well-known butcher shop in Chianti, the chefs learned to make several dishes that are served in the shop’s restaurants. We will use one of the local techniques for making the third course Chianina Beef Tartare. One of the courses in our massive 8-course lunch was the inspiration for the 5th course, Bone Marrow Braised Beef Shank Roast (being paired with one of my favorite Italian wines from the Bolgheri area, Antinori Guado al Tasso ‘Il Bruciato’).

The second course drew on two items that we were served for our family-style lunch in Colonnata at Lardarium (also know as the Lard Rock Cafe). The lunch followed a fascinating trip through the marble caves in nearby Carrara that has been the source for the marble for centuries of Italy’s most iconic statues and sculptures (like Michelangelo’s David). The first course was an amazing plate of marinated vegetables, dressed perfectly and lightly. Our third course was loaded with charcuterie; local meat and cheese with Lardo taking the starring role. Lardo, which is made from the strip of fat along the pig’s back, was a traditional food for the miners. Processed for six months with herbs and spices, it has a long shelf life and it provided fuel for the worker’s  12-hour shifts in the marble mines of Carrara.

We know some of these dishes will reappear as specials in the future, or maybe even as permanent menu items. However, don’t miss your chance to celebrate our 6th Anniversary on Saturday night with a very special meal and some very special wine from Tuscany.

Here is the menu, don’t hesitate to make a required reservation, because space is now very limited. $125 pp.

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M’tucci’s @ Lava Rock Brewing Co.

M’tucci’s and Lava Rock Join Forces

M’tucci’s kitchen is now open at Lava Rock Brewing Co. Chef Fred Gallegos is heading a team of talent in the kitchen (making those great pizzas that you all love), and he has created a menu to complement the beers made by Ram Khalsa at the brewery. Click here to see the menu, a map of the location, and the hours.

The big event this weekend is the Car Show put on by the New Mexico Desert Kings. Last year there were more than 100 low-riders and exotic sports cars. Saturday, July 20 from 11:00 - 1:30. FREE!

We think you are going to love the food and beer pairing at Lava Rock. Come visit Lava Rock at 2220 Unser Blvd (about a mile north of I-40). Call (505) 836-1022 for details. Their website is: http://lavarockbrewpub.com/

Check out the site and follow them on Facebook: @LavaRockBC and Instagram: @Lavarockbc

M’tucci’s Sausage Pizza and Lava Rock Valles Lager

M’tucci’s Sausage Pizza and Lava Rock Valles Lager

M’tucci’s Italian Café & Market

The new Café & Market continues to wow our guests, primarily because of the amazing pastries in our display case every day. Our new hours are 8:00am - 6:00pm. We carry the same great Italian imports, all of our artisan breads, and a wide variety of imported, domestic, and house made cheese and meat. There is an expanded selection of coffee and pastries. We’ll still have charcuterie boards to eat in or take out. Click here to see our new menu.

Just a few treats that have flown out the door in the past week:

M’tucci’s 6th Anniversary Week

Celebrate with us beginning Saturday with our special 7-Course menu paired with 6 Italian wines and an Italian beverage. Continue the celebration with a week-long 3-Course menu at both M’tucci’s Italian and at M’tucci’s Moderno. Reservations are not required for these dinners which are available from July 22-28. Cost is $30 per person for the 3 courses paired with three wines.

Here is the menu for that week:

First Course:

Olive Brined Shrimp, M’tucci’s Baguette, Olive Tapenade, Dressed Greens

Wine: Fantini Trebbiano

Second Course:

Porcini Ravioli, Mushroom Consommé, Marinated Zucchini, Truffle Pecorino or

Italian Style Sirloin, Colonnata Style Butter Tossed Salt Water Potatoes, Marinated Red Bell Peppers or

Seared Yellowfin Tuna, Potato-Chive Croquettes, Oyster Mushrooms, Salsa Verde

Wine: Sassoregale Sangiovese or Oliver Hill Shiraz or Caymus Conundrum

Third Course:

House Gelatos- Pistaccio and Apricot Gelato, Champagne Biscotti

Wine: Folinari Prosecco

$30 Per Person

No Substitutions

Tax & Gratuity Not Included

M’tucci’s Moderno

Weekend Specials

Pork Piccata $20: Lightly floured and seasoned Pork Loin pan fried topped with a light sauce of tomatoes, capers, feta, lemon and butter , served with Spaghettini and sautéed baby kale.

Frescobaldi Remole Super Tuscan, Italy: Chocolate and jam overtones, gentle palate with a smokey finish, medium tannic levels. $7/28

Pan Seared Baramundi $26: White and flaky yet meaty texture, buttery flavor.

Kiona Reisling, Washington, Bright floral notes along with apricot and honey aromas. $8/32

Hand Cut Steak of the Day: 24 oz T-Bone $33

Molly Dooker "The Scooter" Merlot, South Australia: Vibrant red Merlot with rich flavor and a soft touch of oak. $7/25

New Happy Hour Cocktail Menu

$3 Select Taps

$1 OFF all wines by the glass

$5 Aperol Spritz

$5 House Sauza Margarita

$6 House Infused Hollow Spirits Vodka Mule

$7 Tito's Martini

$7 Drink of the Week

New House Infused Hollow Spirits Vodka Mule

New House Infused Hollow Spirits Vodka Mule

M’tucci’s Italian

Weekend Specials

The Braise

Sautéed Harris Ranch Beef, Roasted Summer Squash, Red Bell Pepper, Arugula, Five Cheese Tortelloni, Lemon Cream Sauce

Pan Seared Fish

Fresh Sea Scallops, Garlic Mashed Potatoes, Sautéed Arugula, Roasted Italian Artichokes, Caper-Lemon Beurre Blanc


Braised Harris Ranch Beef & Goat Cheese Stuffed Ravioli, Garlic Roasted Yukon Gold Potatoes, Hericot Verts, Wild Mushroom Cream Sauce

Cut of The Day

24oz Hand Cut T-Bone, Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction, Grilled Lemon

Weekend Brunch: 11:00 - 3:00

New menu for drinks and food. Click here.

Our new Mimosa tray: Prosecco with Orange, Grapefruit, and Blood Orange Juice and Lavendar Honeydew Peppercorn Shrub, plus fresh fruit garnish - Get Creative!

Our new Mimosa tray: Prosecco with Orange, Grapefruit, and Blood Orange Juice and Lavendar Honeydew Peppercorn Shrub, plus fresh fruit garnish - Get Creative!



Our market items can be purchased at a couple of locations. We deliver our fresh bread every Tuesday and Friday to Silver Street Market at 2nd and Silver. Choose from Sourdough, Fennel Rye, Wheat, Baguette, Ciabatta, Raisin Rosemary and Focaccia. Look for our pastries in some of the area’s best coffee shops soon.

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.


Area service industry workers can get a Service Industry card from us by showing proof of employment. With the card you receive 10% off your check every day and 20% off on Sundays from 6:00 - 9:00. Dine in only.


Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.


Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

See you next Friday - Ciao!