M'tucci's is Home

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

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

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

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

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

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

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

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

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

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

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

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

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


M’tucci’s Receives

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


New Dessert Menu Today at All Locations


Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

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


M’tucci’s Moderno

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

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

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

Weekend Cocktail

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

M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

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

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

M’tucci’s Bar Roma

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

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

Weekend Cocktail

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

Live Music for March

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

3/17 TBD

3/20 Gilbert Uribe 

3/24 TBD

3/27 Lani Nash 

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

3/15 Cali Shaw

3/21 Oscar Butler 

3/22 Alex Maryol 

3/28 Shane Wallin 

3/29 Grace Marks

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

3/15 TBA 

3/21 RJ Perez 

3/22 Javier Ortega 

3/28 Eryn Bent 

3/29 Gilbert Uribe 

Thanks for reading. See you next Friday. Ciao!

Women's History Month

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

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

M’tucci’s Bar Roma

M’tucci’s Twenty-Five

M’tucci’s Moderno

M’tucci’s Italian

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


Steel Bender Brewyard Collabs

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

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

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

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

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



Weekend Specials

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

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

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


M’tucci’s Moderno

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

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

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

Special Appetizer - Fresh Oysters, Southern Cocktail Sauce $11

Weekend Cocktail

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

M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

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

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

M’tucci’s Bar Roma

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

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

Weekend Cocktail

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


Live Music for March

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

3/17 TBD

3/20 Gilbert Uribe 

3/24 TBD

3/27 Lani Nash 

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

3/15 Cali Shaw

3/21 Oscar Butler 

3/22 Alex Maryol 

3/28 Shane Wallin 

3/29 Grace Marks

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

3/15 TBA 

3/21 RJ Perez 

3/22 Javier Ortega 

3/28 Eryn Bent 

3/29 Gilbert Uribe 


Thanks for reading. See you next Friday. Ciao!

New Mexico Wine Pairing Dinner

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

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

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

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

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

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

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

crawfish fritters with a smokey chipotle aioli and apple cole slaw

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

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

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

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

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

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

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

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

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

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

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


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


Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

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


M’tucci’s Moderno

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

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

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

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

Weekend Cocktail

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

M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

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

M’tucci’s Bar Roma

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

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

Weekend Cocktail

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

Live Music for March

Special Performance for Two Nights Only!

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

3/10 Jacob Chavez

3/13 Kirk Matthews 

3/17 TBD

3/20 Gilbert Uribe 

3/24 TBD

3/27 Lani Nash 

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

3/8 RJ Perez 

3/14 Kirk Matthews 

3/15 Cali Shaw

3/21 Oscar Butler 

3/22 Alex Maryol 

3/28 Shane Wallin 

3/29 Grace Marks

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

3/8 Alex Maryol 

3/14 Shane Wallin 

3/15 TBA 

3/21 RJ Perez 

3/22 Javier Ortega 

3/28 Eryn Bent 

3/29 Gilbert Uribe 


Thanks for reading. See you next Friday. Ciao!

M'tucci's Patriarch: Jeff Spiegel

Jeff Spiegel

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

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

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

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

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

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

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

- by Joanie Griffen, Sunny 505

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

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

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

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

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

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


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

Hasta luego, El Jefe! Gracias por todos!

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


Pairing Dinner at M’tucci’s Moderno


Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

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


M’tucci’s Moderno

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

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

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

Weekend Cocktail

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

M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

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

M’tucci’s Bar Roma

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

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

Weekend Cocktail

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


Live Music for March

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

3/3 Shane Wallin

3/6 Shane Wallin 

3/10 Jacob Chavez

3/13 Kirk Matthews 

3/17 TBD

3/20 Gilbert Uribe 

3/24 TBD

3/27 Lani Nash 

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

3/1 Lani Nash 

3/7 Gilbert Uribe 

3/8 RJ Perez 

3/14 Kirk Matthews 

3/15 Cali Shaw

3/21 Oscar Butler 

3/22 Alex Maryol 

3/28 Shane Wallin 

3/29 Grace Marks

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

3/1 Matt Jones 

3/7 Johnny Lloyd 

3/8 Alex Maryol 

3/14 Shane Wallin 

3/15 TBA 

3/21 RJ Perez 

3/22 Javier Ortega 

3/28 Eryn Bent 

3/29 Gilbert Uribe 


Thanks for reading. See you next Friday. Ciao!

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

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

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

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

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

From Ben Lenetsky - Head Brewer

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

From Monica Mondragon - Brewery Production Manager

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

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


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



Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

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


M’tucci’s Moderno

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

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

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

Weekend Cocktail

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

M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

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

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

M’tucci’s Bar Roma

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

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

Weekend Cocktail

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


Live Music for February & March

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

2/25 Jacob Chavez

2/28 Javier Ortega 

3/3 Shane Wallin

3/6 Shane Wallin 

3/10 Jacob Chavez

3/13 Kirk Matthews 

3/17 TBD

3/20 Gilbert Uribe 

3/24 TBD

3/27 Lani Nash 

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

2/23 Alex Maryol 

2/29 Johnny Lloyd 

3/1 Lani Nash 

3/7 Gilbert Uribe 

3/8 RJ Perez 

3/14 Kirk Matthews 

3/15 Cali Shaw

3/21 Oscar Butler 

3/22 Alex Maryol 

3/28 Shane Wallin 

3/29 Grace Marks

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

2/23 RJ Perez 

2/29 Shane Wallin 

3/1 Matt Jones 

3/7 Johnny Lloyd 

3/8 Alex Maryol 

3/14 Shane Wallin 

3/15 TBA 

3/21 RJ Perez 

3/22 Javier Ortega 

3/28 Eryn Bent 

3/29 Gilbert Uribe 


Thanks for reading. See you next Friday. Ciao!

M'tucci's Recognized for Business Ethics

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

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

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

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

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

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

Jack and donna rust

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

Cheers to ten, let’s do it again!


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



Weekend Specials

All Valentine’s Day Specials Available All Weekend!

M’tucci’s Italian

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

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

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

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

Weekend Cocktails

Chocolate Cherry Gimlet

Chocolate Orange Manhattan

M’tucci’s Moderno


M’tucci’s Twenty-Five

M’tucci’s Bar Roma

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


Live Music for February & March

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

Every Sunday: The Dee Brown Situation

2/21 Lani Nash

2/28 Javier Ortega 

3/6 Shane Wallin 

3/13 Kirk Matthews 

3/20 Gilbert Uribe 

3/27 Lani Nash 

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

2/16 Lani Nash 

2/22 Gilbert Uribe 

2/23 Alex Maryol 

2/29 Johnny Lloyd 

3/1 Lani Nash 

3/7 Gilbert Uribe 

3/8 RJ Perez 

3/14 Kirk Matthews 

3/15 Cali Shaw

3/21 Oscar Butler 

3/22 Alex Maryol 

3/28 Shane Wallin 

3/29 Grace Marks

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

2/16 Javier Ortega 

2/22 Oscar Butler 

2/23 RJ Perez 

2/29 Shane Wallin 

3/1 Matt Jones 

3/7 Johnny Lloyd 

3/8 Alex Maryol 

3/14 Shane Wallin 

3/15 TBA 

3/21 RJ Perez 

3/22 Javier Ortega 

3/28 Eryn Bent 

3/29 Gilbert Uribe 


Thanks for reading. See you next Friday. Ciao!

M'tucci's Valentines

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

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

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

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

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

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


Make Your Reservations Now


Join Us for an Evening of Food, Fun & Prizes


Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

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


M’tucci’s Moderno

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

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

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

Weekend Cocktail

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

M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

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

M’tucci’s Bar Roma

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

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

Weekend Cocktail

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


Live Music for February & March

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

Every Sunday: The Dee Brown Situation

2/14 Gilbert Uribe 

2/21 Lani Nash

2/28 Javier Ortega 

3/6 Shane Wallin 

3/13 Kirk Matthews 

3/20 Gilbert Uribe 

3/27 Lani Nash 

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

2/9 Eryn Bent 

2/15 Shane Wallin 

2/16 Lani Nash 

2/22 Gilbert Uribe 

2/23 Alex Maryol 

2/29 Johnny Lloyd 

3/1 Lani Nash 

3/7 Gilbert Uribe 

3/8 RJ Perez 

3/14 Kirk Matthews 

3/15 Cali Shaw

3/21 Oscar Butler 

3/22 Alex Maryol 

3/28 Shane Wallin 

3/29 Grace Marks

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

2/9 Grace Marks 

2/15 Cali Shaw 

2/16 Javier Ortega 

2/22 Oscar Butler 

2/23 RJ Perez 

2/29 Shane Wallin 

3/1 Matt Jones 

3/7 Johnny Lloyd 

3/8 Alex Maryol 

3/14 Shane Wallin 

3/15 TBA 

3/21 RJ Perez 

3/22 Javier Ortega 

3/28 Eryn Bent 

3/29 Gilbert Uribe 


Thanks for reading. See you next Friday. Ciao!

The Bloody Mary

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

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

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

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

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

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

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

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

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


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

Blueberry Opera Torte

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


Show Your Love Some Love at M’tucci’s

Make your reservation soon!


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

Catered by M’tucci’s

Click on the image to book tickets


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

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


Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

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


M’tucci’s Moderno

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

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

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

Weekend Cocktail

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

M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

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

M’tucci’s Bar Roma

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

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

Weekend Cocktail

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


Live Music for February & March

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

Every Sunday: The Dee Brown Situation

2/7 Shane Wallin

2/14 Gilbert Uribe 

2/21 Lani Nash

2/28 Javier Ortega 

3/6 Shane Wallin 

3/13 Kirk Matthews 

3/20 Gilbert Uribe 

3/27 Lani Nash 

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

2/2 Cali Shaw 

2/8 Matt Jones 

2/9 Eryn Bent 

2/15 Shane Wallin 

2/16 Lani Nash 

2/22 Gilbert Uribe 

2/23 Alex Maryol 

2/29 Johnny Lloyd 

3/1 Lani Nash 

3/7 Gilbert Uribe 

3/8 RJ Perez 

3/14 Kirk Matthews 

3/15 Cali Shaw

3/21 Oscar Butler 

3/22 Alex Maryol 

3/28 Shane Wallin 

3/29 Grace Marks

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

2/2 Gilbert Uribe 

2/8 Alex Maryol 

2/9 Grace Marks 

2/15 Cali Shaw 

2/16 Javier Ortega 

2/22 Oscar Butler 

2/23 RJ Perez 

2/29 Shane Wallin 

3/1 Matt Jones 

3/7 Johnny Lloyd 

3/8 Alex Maryol 

3/14 Shane Wallin 

3/15 TBA 

3/21 RJ Perez 

3/22 Javier Ortega 

3/28 Eryn Bent 

3/29 Gilbert Uribe 


Thanks for reading. See you next Friday. Ciao!

Dining in the Dark

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

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

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

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


Valentine’s Day Specials - a Sneak Peek

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

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

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

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

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

Full menus will be posted here next Friday



Albuquerque Business First 2024 Philanthropy Awards

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


Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

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


M’tucci’s Moderno

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

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

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

Weekend Cocktail

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

M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

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

M’tucci’s Bar Roma

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

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

Weekend Cocktail

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


Live Music for January, February & March

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

Every Sunday: The Dee Brown Situation

1/31 Gilbert Uribe

2/7 Shane Wallin

2/14 Gilbert Uribe 

2/21 Lani Nash

2/28 Javier Ortega 

3/6 Shane Wallin 

3/13 Kirk Matthews 

3/20 Gilbert Uribe 

3/27 Lani Nash 

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

1/26 Lani Nash

2/1 Oscar Butler 

2/2 Cali Shaw 

2/8 Matt Jones 

2/9 Eryn Bent 

2/15 Shane Wallin 

2/16 Lani Nash 

2/22 Gilbert Uribe 

2/23 Alex Maryol 

2/29 Johnny Lloyd 

3/1 Lani Nash 

3/7 Gilbert Uribe 

3/8 RJ Perez 

3/14 Kirk Matthews 

3/15 Cali Shaw

3/21 Oscar Butler 

3/22 Alex Maryol 

3/28 Shane Wallin 

3/29 Grace Marks

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

1/26 Cali Shaw

2/1 RJ Perez 

2/2 Gilbert Uribe 

2/8 Alex Maryol 

2/9 Grace Marks 

2/15 Cali Shaw 

2/16 Javier Ortega 

2/22 Oscar Butler 

2/23 RJ Perez 

2/29 Shane Wallin 

3/1 Matt Jones 

3/7 Johnny Lloyd 

3/8 Alex Maryol 

3/14 Shane Wallin 

3/15 TBA 

3/21 RJ Perez 

3/22 Javier Ortega 

3/28 Eryn Bent 

3/29 Gilbert Uribe 


Thanks for reading. See you next Friday. Ciao!

M'tucci's 2023, Pt. 2

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

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

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

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

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

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

“Our theory on bacon is the same theory we follow with all of our house made products, keep it simple and don't take shortcuts. The process we use for curing bacon is the same that people have used for more than 100 years. When it came time to produce it on a large scale, we knew we needed to keep this process. That means that it takes twice as long as most bacon to cure, but it makes a difference in the flavor,” said Company Chef/Partner Shawn Cronin.

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

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

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


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


Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

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


M’tucci’s Moderno

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

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

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

Weekend Cocktail

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

M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

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

M’tucci’s Bar Roma

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

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

Weekend Cocktail

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


Live Music for January, February & March

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

Every Sunday: The Dee Brown Situation

1/24 RJ Perez 

1/31 Gilbert Uribe

2/7 Shane Wallin

2/14 Gilbert Uribe 

2/21 Lani Nash

2/28 Javier Ortega 

3/6 Shane Wallin 

3/13 Kirk Matthews 

3/20 Gilbert Uribe 

3/27 Lani Nash 

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

1/19 Grace Marks 

1/25 RJ Perez 

1/26 Lani Nash

2/1 Oscar Butler 

2/2 Cali Shaw 

2/8 Matt Jones 

2/9 Eryn Bent 

2/15 Shane Wallin 

2/16 Lani Nash 

2/22 Gilbert Uribe 

2/23 Alex Maryol 

2/29 Johnny Lloyd 

3/1 Lani Nash 

3/7 Gilbert Uribe 

3/8 RJ Perez 

3/14 Kirk Matthews 

3/15 Cali Shaw

3/21 Oscar Butler 

3/22 Alex Maryol 

3/28 Shane Wallin 

3/29 Grace Marks

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

1/19 Eryn Bent

1/25 - no music because of special event

1/26 Cali Shaw

2/1 RJ Perez 

2/2 Gilbert Uribe 

2/8 Alex Maryol 

2/9 Grace Marks 

2/15 Cali Shaw 

2/16 Javier Ortega 

2/22 Oscar Butler 

2/23 RJ Perez 

2/29 Shane Wallin 

3/1 Matt Jones 

3/7 Johnny Lloyd 

3/8 Alex Maryol 

3/14 Shane Wallin 

3/15 TBA 

3/21 RJ Perez 

3/22 Javier Ortega 

3/28 Eryn Bent 

3/29 Gilbert Uribe 


Thanks for reading. See you next Friday. Ciao!

M'tucci's 2023, Pt 1

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

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

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

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

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

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

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

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

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


Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

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


M’tucci’s Moderno

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

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

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

Weekend Cocktail

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

M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

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

M’tucci’s Bar Roma

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

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

Weekend Cocktail

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


Live Music for January, February & March

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

Every Sunday: The Dee Brown Situation

1/17 Lani Nash

1/24 RJ Perez 

1/31 Gilbert Uribe

2/7 Shane Wallin

2/14 Gilbert Uribe 

2/21 Lani Nash

2/28 Javier Ortega 

3/6 Shane Wallin 

3/13 Kirk Matthews 

3/20 Gilbert Uribe 

3/27 Lani Nash 

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

1/12 Javier Ortega 

1/18 Gilbert Uribe

1/19 Grace Marks 

1/25 RJ Perez 

1/26 Lani Nash

2/1 Oscar Butler 

2/2 Cali Shaw 

2/8 Matt Jones 

2/9 Eryn Bent 

2/15 Shane Wallin 

2/16 Lani Nash 

2/22 Gilbert Uribe 

2/23 Alex Maryol 

2/29 Johnny Lloyd 

3/1 Lani Nash 

3/7 Gilbert Uribe 

3/8 RJ Perez 

3/14 Kirk Matthews 

3/15 Cali Shaw

3/21 Oscar Butler 

3/22 Alex Maryol 

3/28 Shane Wallin 

3/29 Grace Marks

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

1/12 RJ Perez 

1/18 Oscar Butler 

1/19 Eryn Bent

1/25 Cali Shaw

1/26 Grace Marks

2/1 RJ Perez 

2/2 Gilbert Uribe 

2/8 Alex Maryol 

2/9 Grace Marks 

2/15 Cali Shaw 

2/16 Javier Ortega 

2/22 Oscar Butler 

2/23 RJ Perez 

2/29 Shane Wallin 

3/1 Matt Jones 

3/7 Johnny Lloyd 

3/8 Alex Maryol 

3/14 Shane Wallin 

3/15 Kirk Matthews 

3/21 RJ Perez 

3/22 Javier Ortega 

3/28 Eryn Bent 

3/29 Gilbert Uribe 


Thanks for reading. See you next Friday. Ciao!

M'tucci's New Giuseppe's Tribute

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

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

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

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

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


M’tucci’s 2024 Gala

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


Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

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


M’tucci’s Moderno

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

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

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

Weekend Cocktail

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

M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

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

M’tucci’s Bar Roma

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

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

Weekend Cocktail

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


Live Music for January, February & March

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

Every Sunday: The Dee Brown Situation

1/10 Johnny Lloyd 

1/17 Lani Nash

1/24 RJ Perez 

1/31 Gilbert Uribe

2/7 Shane Wallin

2/14 Gilbert Uribe 

2/21 Lani Nash

2/28 Javier Ortega 

3/6 Shane Wallin 

3/13 Kirk Matthews 

3/20 Gilbert Uribe 

3/27 Lani Nash 

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

1/5 Chris Dracup

1/11 Cali Shaw

1/12 Javier Ortega 

1/18 Gilbert Uribe

1/19 Grace Marks 

1/25 RJ Perez 

1/26 Lani Nash

2/1 Oscar Butler 

2/2 Cali Shaw 

2/8 Matt Jones 

2/9 Eryn Bent 

2/15 Shane Wallin 

2/16 Lani Nash 

2/22 Gilbert Uribe 

2/23 Alex Maryol 

2/29 Johnny Lloyd 

3/1 Lani Nash 

3/7 Gilbert Uribe 

3/8 RJ Perez 

3/14 Kirk Matthews 

3/15 Cali Shaw

3/21 Oscar Butler 

3/22 Alex Maryol 

3/28 Shane Wallin 

3/29 Grace Marks

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

1/5 Javier Ortega 

1/11 Matt Jones 

1/12 RJ Perez 

1/18 Oscar Butler 

1/19 Eryn Bent

1/25 Cali Shaw

1/26 Grace Marks

2/1 RJ Perez 

2/2 Gilbert Uribe 

2/8 Alex Maryol 

2/9 Grace Marks 

2/15 Cali Shaw 

2/16 Javier Ortega 

2/22 Oscar Butler 

2/23 RJ Perez 

2/29 Shane Wallin 

3/1 Matt Jones 

3/7 Johnny Lloyd 

3/8 Alex Maryol 

3/14 Shane Wallin 

3/15 Kirk Matthews 

3/21 RJ Perez 

3/22 Javier Ortega 

3/28 Eryn Bent 

3/29 Gilbert Uribe 


Thanks for reading. See you next Friday. Ciao!

2023 - A Year for M'tucci's Giving

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

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

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

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

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

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

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

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


New Year’s Eve Menus Available all Weekend

New Year’s Eve Hours

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

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

We will be closed Monday and Tuesday January 1 & 2


Live Music for January

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

Every Sunday: The Dee Brown Situation

1/3 Alex Maryol 

1/10 Johnny Lloyd 

1/17 Lani Nash

1/24 RJ Perez 

1/31 Gilbert Uribe

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

1/4 Oscar Butler 

1/5 Chris Dracup

1/11 Cali Shaw

1/12 Javier Ortega 

1/18 Gilbert Uribe

1/19 Grace Marks 

1/25 RJ Perez 

1/26 Lani Nash

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

1/4 Gilbert Uribe 

1/5 Javier Ortega 

1/11 Matt Jones 

1/12 RJ Perez 

1/18 Oscar Butler 

1/19 Eryn Bent

1/25 Cali Shaw

1/26 Grace Marks


Thanks for reading. See you next year. Ciao!

Liquid Holiday Cheer

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Eggnog Ingredients:

  • .75 oz Old Grand Dad 114 bourbon

  • .50 oz Pierre Ferrand 1840 Cognac

  • .50 oz Smith and Cross Jamaican rum

  • .50 oz Blandy’s 5yr Rainwater Madeira

  • 1.5 oz Sugar

  • 1 Egg

  • 2 oz Heavy cream

  • 3 oz Whole milk

Directions:

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

  • Blend until sugar is dissolved.

  • Chill, then serve.

  • Garnish with grated nutmeg.

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

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

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


Around The World Dinner at Teddy Roe’s

12/28/23


New Year’s Eve Specials at M’tucci’s

Reservations strongly recommended


Only 10 days left to buy a Holiday Gift Card and

a Holiday Cookie Box!


Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

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

Suntory Hibiki Japanese Whiskey (neat)


M’tucci’s Moderno

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

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

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

Weekend Cocktail

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

M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

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

M’tucci’s Bar Roma

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

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

Weekend Cocktail

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

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


Live Music for December

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

Every Sunday: The Dee Brown Situation

12/27 RJ Perez 

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

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

12/22 Cali Shaw

12/28 Rj Perez 

12/29 Shane Wallin

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

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

12/22 Oscar Butler 

12/28 Shane Wallin 

12/29 Matt Jones

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


Thanks for reading. See you next Friday. Ciao!

Time for Prosecco!

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

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

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

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

This is from the website of a winemaker in Asolo:

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

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

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

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

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

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

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


ABQ the Mag - Best of City

Best Italian - Five Years in a Row!


Around The World Dinner at Teddy Roe’s

12/28/23


New Year’s Eve at M’tucci’s


Holiday Cookie Box - $19

Please call the restaurant closest to you.

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


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


Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

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


M’tucci’s Moderno

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

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

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

Weekend Cocktail

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

M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

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

M’tucci’s Bar Roma

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

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

Weekend Cocktail

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


Live Music for December

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

Every Sunday: The Dee Brown Situation

12/20 Gilbert Uribe

12/27 RJ Perez 

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

12/15 Matt Jones

12/21 Javier Ortega 

12/22 Cali Shaw

12/28 Rj Perez 

12/29 Shane Wallin

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

12/15 Gilbert Uribe 

12/21 Johnny Lloyd 

12/22 Oscar Butler 

12/28 Shane Wallin 

12/29 Matt Jones


Thanks for reading. See you next Friday. Ciao!

M'tucci's Cookbook Guide

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

John Haas, Founder/Company President:

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

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

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

Shawn Cronin, Partner/Company Chef:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The editor’s bookshelf

Happy Holidays and happy cooking from us.



Holiday Cookie Box - $19

Please call the restaurant closest to you.

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


New Menu Items at M’tucci’s Italian

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


Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

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


M’tucci’s Moderno

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

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

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

Weekend Cocktail

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

M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

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

M’tucci’s Bar Roma

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

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

Weekend Cocktail

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


Live Music for December

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

Every Sunday: The Dee Brown Situation

12/13 Alex Maryol

12/20 Gilbert Uribe

12/27 RJ Perez 

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

12/8 Marty York

12/14 Shane Wallin

12/15 Matt Jones

12/21 Javier Ortega 

12/22 Cali Shaw

12/28 Rj Perez 

12/29 Shane Wallin

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

12/8 Cali Shaw 

12/14 Rj Perez 

12/15 Gilbert Uribe 

12/21 Johnny Lloyd 

12/22 Oscar Butler 

12/28 Shane Wallin 

12/29 Matt Jones


What is in their glasses?

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


Thanks for reading. See you next Friday. Ciao!

Italy without Italians?

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

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

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

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

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

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

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

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


Only a Few Spots Left for Thursday Night

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



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

$19 - Please call the restaurant closest to you.

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

Mini Olive Oil Loaf



Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

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


M’tucci’s Moderno

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

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

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

Weekend Cocktail

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

M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

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

M’tucci’s Bar Roma

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

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

Weekend Cocktail

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


Live Music for December

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

Every Sunday: The Dee Brown Situation

12/6 Cali Shaw

12/13 Alex Maryol

12/20 Gilbert Uribe

12/27 RJ Perez 

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

12/1 Gilbert Uribe 

12/7 Johnny Lloyd 

12/8 Marty York

12/14 Shane Wallin

12/15 Matt Jones

12/21 Javier Ortega 

12/22 Cali Shaw

12/28 Rj Perez 

12/29 Shane Wallin

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

12/1 Grace Marks 

12/7 Javier Ortega 

12/8 Cali Shaw 

12/14 Rj Perez 

12/15 Gilbert Uribe 

12/21 Johnny Lloyd 

12/22 Oscar Butler 

12/28 Shane Wallin 

12/29 Matt Jones


Thanks for reading. See you next Friday. Ciao!

Giving Thanks

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

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

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

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

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

  1. A loving and supportive wife

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

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

  4. M’tucci’s Sourdough

  5. New Mexico Craft Breweries

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

  7. Chimayo Red Chile

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

  9. Living in the Land of Enchantment

  10. Good health

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

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

Happy Holidays everyone.


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



Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

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


M’tucci’s Moderno

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

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

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

Weekend Cocktail

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

M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

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

M’tucci’s Bar Roma

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

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

Weekend Cocktail

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


Live Music for November

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

Every Sunday: The Dee Brown Situation

11/29 Shane Wallin

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

11/24 Jacob Chavez 

11/30 Lani Nash

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

11/24 Matt Jones

11/30 RJ Perez


Thanks for reading. See you next Friday. Ciao!

M'tucci's Catering for the Holidays

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

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

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

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

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

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

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


Sunday is the Last Day to Order Your Thanksgiving Pies

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


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

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


Pairing Dinner to Benefit Mandy’s Farm


Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

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


M’tucci’s Moderno

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

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

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

Weekend Cocktail

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

M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

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

M’tucci’s Bar Roma

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

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

Weekend Cocktail

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


Live Music for November

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

Every Sunday: The Dee Brown Situation

11/22 Johnny Lloyd

11/29 Shane Wallin

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

11/17 Lani Nash

11/24 Jacob Chavez 

11/30 Lani Nash

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

11/17 Shane Wallin

11/24 Matt Jones

11/30 RJ Perez


Thanks for reading. See you next Friday. Ciao!

Jackson Family Wine Dinner

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

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

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

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

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


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

A great time last night!


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


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

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

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

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

Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

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


M’tucci’s Moderno

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

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

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

Weekend Cocktail

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

M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

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

M’tucci’s Bar Roma

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

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

Weekend Cocktail

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


Live Music for November

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

Every Sunday: The Dee Brown Situation

11/15 Martin York

11/22 Johnny Lloyd

11/29 Shane Wallin

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

11/10 Eryn Bent

11/16 Matt Jones 

11/17 Lani Nash

11/24 Jacob Chavez 

11/30 Lani Nash

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

11/10 Grace Marks

11/16 Eryn Bent

11/17 Shane Wallin

11/24 Matt Jones

11/30 RJ Perez


Thanks for reading. See you next Friday. Ciao!