New M'tucci's Managers
/During the past few months, a few familiar faces have been promoted and a few new faces have joined us. Regular guests are used to seeing their smiling faces, now you can learn a bit more about some of important team leaders at M’tucci’s.
Josh Chavez - Facilities/Development Manager at M’tucci’s Bar Roma
“Born and raised in Albuquerque NM, I attended St. Pius X and eventually the University of New Mexico. Started in the restaurant business at the age of 19 working for Buffalo Wild Wings, working there for 6 years starting as a server, cook, hourly manager, salary manager, a NRO (New Restaurant Opener). After that, I became a bartender at Bonefish Grill in Coronado Mall is where my knowledge of fine dining and craft cocktails began. When Bonefish closed I was picked up by Montevista Firestation in Nob Hill where I worked there for 7 years. Started as a bartender there until Covid hit ,which eventually shut down Montevista. During the shutdown I received the opportunity to work at PAAKO Ridge Golf Club and was in charge of the Bar program. This consisted of creating and designing a menu to match our James Beard Award Winning chef, and the high quality of food he was creating. I was in charge of the bar program until Montevista Firestation reopened after the shutdown and I returned as General Manager. Learning how to run a college bar in an historic landmark was very key to my success there. After a great run over at the Firestation, I started my journey with M’tucci’s training at the i-25 location then ending up at Bar Roma where I have the job title Facilities/Development Manager.”
Olivia Jordy - Service Manager at M’tucci’s Twenty-Five
Originally from Taos, Olivia (Liv) has been in the restaurant business for eight years. “There aren’t many roles in the front of house that I haven’t filled. First a host, a busser, then a server, a bartender, and ultimately a manager. The restaurant industry has been such an important part of my life, and as a manager, I get to support my staff in those roles everyday. I come to M’tuccis from Pittsburgh, Pennsylvania, where I spent almost 5 years with one restaurant group, moving up, growing up, and learning endlessly about the inner workings and beauty of the connections and opportunities found in restaurants. As restauranteur Danny Meyer writes in Setting the Table, ‘But hospitality, which most distinguishes our restaurants—and ultimately any business—is the sum of all the thoughtful, caring, gracious things our staff does to make you feel we are on your side when you are dining with us.’ With ambitions to keep learning, continuing my journey as a sommelier, and ultimately opening my own restaurant, M’tuccis is where I find myself cultivating the community and knowledge to grow.”
Justin Stamnos - Bar Manager at M’tucci’s Italian
I started at M’tucci’s almost 8 years ago as a barback with no previous restaurant experience. I was a barback for 1.5 years before I started bartending. I started off with some college after high school while also working in the retail business. I grew up with a family that ran their own business and I believe that’s where I got my love for this type of career. Justin is responsible for creating some of the Weekend Cocktails and working with the chefs on the Wednesday night Prix Fixe and the monthly Pairing Dinners.
Lazaro Guzman Lafont - Service Manager at M’tucci’s Moderno
“I was born in Havana Cuba, I came to the states in 1997 and grew up in Albuquerque, where I've been in the restaurant industry for 18 years and have helped multiple restaurants flourish, like the original Cocina Azul on 12th and Mountain. I have an Associates in Business Management from CNM. While I was managing at Hotel Andaluz inside the fine dining restaurant Mas Tapas, I received the 3rd Place Customer Service Award held for all Hilton properties worldwide. I like to give back to the community and am in the process of starting a non-profit Hope Helping Hunger, "Tri-H". I have three wonderful step-daughters that make me want to be better every single day!
M’tucci’s Bar Roma Mezcal Pairing Dinner
$75 per person, tax & gratuity not included. Reservations required.
M’tucci’s Online Store is Now Open!
M’tucci’s Moderno Sponsors The Enchantment Games
The Albuquerque Sign Language Academy Honey Badgers! Sign up today for one of the competitive backyard game tournaments (Bocce Ball, Corn hole, or Spike Ball) before they fill up! Be sure to check out and take a turn at our skateboarding and trike exhibitions. Support the only ASL school in the country that mixes hearing and hearing-impaired students in the same class. Buy the Honey Badger Cocktail at M’tucci’s Moderno and help the Honey Badgers!
Weekend Specials
M’tucci’s Italian
Ravioli - Green Chile Ricotta - Green Chile Bratwurst, Sun-Dried Tomatoes, Caramelized Onions, Taleggio Cream Sauce, Pecorino Fried Okra $27
12 oz. Bone-In Hand Cut Veal Chop - 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
Braise - Pomegranate Red Wine 17/20 oz. Lamb Shank, Black Truffle Mashed Potatoes, Sautéed Garlic Spinach, Pomegranate Arils, Mint $31
Weekend Cocktail
The Summer Sunset - Tito’s Vodka, St. Germain, Limoncello, Goslings Ginger Beer, Muddled Blackberry, Lemon Juice
M’tucci’s Moderno
6 oz. Black Angus Filet - Crispy Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $41
Pan-Seared Yellowtail - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $29
Lobster Ravioli - Patagonia Shrimp, Asparagus, Grape Tomatoes, Lobster Sauce $29
Weekend Cocktail
Honey Badger - Jameson Irish Whisky, St. Germain, Fresh Lemon Juice, Honey Simple Syrup, Muddled Cucumber
M’tucci’s Twenty-Five
Tuscan Sausage and White Bean Risotto - Creamy Risotto, Smoked Garlic Sausage, Our Signature Tuscan White Bean Soup, Spinach, Broccolini $23
Pan-Seared Swordfish - Garlic Whipped Potatoes, Braised Greens, Artichoke Hearts, Lemon Caper Butter Sauce $33
8 oz. Picanha- Garlic Mashed Potatoes, Charred Broccolini, Creamy Horseradish Remoulade $33
Weekend Cocktail
Mint-To-Be - Nickel Gin, St. Germain, M’tucci’s Sparkling Wine, Muddled Mint, Lemon Juice
M’tucci’s Bar Roma
Pan-Seared Achiote-Marinated Salmon - Roasted Purple Potatoes Sautéed with Herb Oil, Grilled Asparagus, Arugula and Spinach Tossed with a Pineapple Shrub Vinaigrette $25
Pan-Seared Mahi-Mahi - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem On Artichokes, Lemon Caper Butter Sauce $31
Weekend Cocktail
Roxy Rum Rum - Prichard's Crystal Rum, Goslings Black Rum, Almond Orgeat Syrup, Pomegranate Juice, Lemon Juice, Simple Syrup
Live Music for August & September
M’tucci’s Bar Roma - 6:30pm Wednesday
9/13 Shane Wallin
9/20 Lani Nash
9/27 Cali Shaw
M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday
9/8 Javier Ortega
9/14 Shane Wallin
9/15 Eryn Bent
9/21 RJ Perez
9/22 Lani Nash
9/28 Justin Nuñez
9/29 Matt Jones
M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday
9/8 Chessa Peake
9/14 Matt Jones
9/15 Melissa Rios
9/21 Gilbert Uribe
9/22 RJ Perez
9/28 Shane Wallin
9/29 Cali Shaw
Thanks for reading. See you next Friday. Ciao!
