M'tucci's Father's Day

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Happy Father’s Day from all of us at M’tucci’s. Treat Dad to a special day by doing something special with him or for him. We’ll have Weekend Specials with Fathers in mind, so give him a break from the grill and come see us.

Some of us at M’tucci’s would like to share memories and stories about our Dads:

Jeff Spiegel, Founder of M’tucci’s:

My Dad, Art Spiegel, worked until he was 86. He died at 92 in 2000. He and the family came to NM in 1949.

He managed people’s money including that of wealthy folks and public entities including NM tribes and The NM Public Employee Retirement Association. He was always following in his mother’s footsteps, dedicated to improving the lives of others in NM.

Above all, though, he was fiercely loyal. His three kids could do no wrong in his eyes and he ALWAYS backed us to the hilt in everything. I’m not saying that everyone in NM liked him. He never held his tongue and everyone always knew what he thought. He thought there were good guys and bad guys. He supported the good guys and really went after the bad guys.

He started, was on the boards of, or ran at least 10 not-for-profit organizations in NM: including United Fund, Museum of Anthropology, Santa Fe Institute, Presbyterian Hospital, NM Council on Crime and Delinquency, and the Governor’s Organized Crime Commission, among others.

He could get blood from a stone when it came to raising funds for what he believed in. He annoyed people on that front too, because he was relentless.

When I told him that I was going to go into the restaurant business in New York City, his first comment was, “what are you, crazy? After that, he never said anything negative again, and supported me to the utmost and got everyone he knew to do the same.

Art Spiegel at 80

Robin Dibble, GM at M’tucci’s Moderno:

“My dad, we call him Pops. I have never called him by any other name to his face that I can remember. Pops is a pretty funny guy and I definitely get a chunk of my humor and wit from him. He always has something to say, even when he shouldn't say it...some might say that sounds  like me as well! Pops taught me many things in life. He used to say things like, "I brought you into this world and I can still take you out"... joking about murdering your kids was more "tongue and cheek"  in the 80's. He loved to embarrass me when my friends came over and walked around the house in his undies, and not the long boxer shorts kind, they were much more "form-fitting". That was a sight to be seen, and then hopefully quickly forgotten! All jokes aside he was always there to pick me up when I stumbled. We went through some pretty tough times in my younger years when my mother battled cancer and ultimately lost that fight. We were all devastated and Pops was lost. She was the rock of our family, and we didn't know what to do without her. However, Pops always rose to the occasion, and did what he had to do to get us through the dark. He showed me that everything in life is precious, and we should never take that for granted because tomorrow is never a guarantee. He taught me that it's never too late to try something new, and life will go on whether you're ready or not. He taught me that material possessions don't matter in the long run and everything we need is always right in front of us, and nothing more. I'll leave you with one of the MANY quotes he loves. "Don't sweat the petty things, and don't pet the sweaty things!" Cheers to you Pops and Happy Father's Day! - Love, Buddy R

Michael Lewis, Marketing Manager:

My Dad was always known around town as “Gadget” instead of George. After college he returned to his hometown to work with his father and uncle at Lewis Brother’s Funeral Home, which was passed on to my brother and stayed in the family for more than 100 years. I’m sure the job had a lot to do with his outlook on life, which was to live each day as if it would be your last. He once said, “I’ve buried too many young men.” He taught me to never dwell on your problems, but to solve them, or move on. The most valuable thing he did for me was to give me the freedom to fail. When I wanted to quit college after the second year and move to Florida and then a year later to Aspen, CO, his advice was “you’ll never know if it’s the right decision if you don’t try.” He took advantage of my residence there to learn to ski in Aspen at the age of 48. Except for a short time in the Navy at the end of WWII (the Japanese surrendered on his 18th birthday), he spent his entire life in his hometown of 3,000 in NE Missouri. However, he loved to travel and passed that along to me. One of the greatest trips of my life was when he took my brother, David, and me on a 3-day canoe trip into the Quetico Wilderness of Minnesota/Canada when I was 15. Thirty-three years later, he joined me for a canoe trip to the same area while I was on assignment for National Geographic. We skied in the Alps, snorkeled in Mexico, road-tripped through Spain and went on safari in Kenya. He lived a very full 91 years and remained funny, cantankerous, and in love with his daily Manhattan cocktail until the end.

Fred Gallegos, Manager @ M’tucci’s Italian:

My Dad ,Ben Gallegos, Retired from the State of New Mexico in 2000. He worked for the Prison system in Santa Fe, Los Lunas (where I grew up), and he opened the women's prison in Grant, New Mexico.

Needless to say he was a stern man and there was a lot of discipline growing up so we did not always see eye to eye until I was a father myself. He taught me a lot growing up, my love of cars and the outdoors comes from him.

He is one of those people that can fix anything and taught me if I can do it myself I should.

Thanks Dad 

Howie Kaibel, Minister of Culture:

My father, Howie Jr., passed away in 2016 from pancreatic cancer, here in Albuquerque, after spending his entire life in Minneapolis. He spent his youth as an activist for the Civil Rights movement, working to protect and expand voting rights. He would later become an Administrative Law Judge and a Public Defender, ultimately taking a pay cut to represent and defend people who didn't have the means to afford attorneys, work he considered the most important of his life. The relationships of dads and sons are often complicated, messy, and ultimately unresolved, and we had our share of these things, but I do find that when I do important work in the world, "good trouble" as John Lewis put it, I think of my dad, I feel him inside me, he did impart a legacy in his own way. I'm glad he had an opportunity to meet my kids, before he left. Here he's pictured with my youngest, Iris, in his favorite football jersey which he wore, sometimes, for weeks on end. Happy Dad's Day, Bappa.

Taña Martinez, Catering Director:

My late father Vicente, was such a goofy, funloving guy with a passion for cooking and a love for helping others. His love for his family was unmatched and his dedication to serving his community was admirable. 

This Father's Day is going to be hard, but I know that he's at peace and we will meet again, one day. Forever missing you Dad 

I'm fortunate to have my step-father Robby, who has been a huge part of my life since I was 12 years old. He's an entrepreneur of sorts and loves tinkering in his garage with his latest toys. He loves me and my sisters and our children wholeheartedly. I give thanks to him for accepting us and raising us as his own. His heart is as big as his belly. We love you so very much Papa!  

Kaylene Malczewski, Bar Manager @ M’tucci’s Twenty-Five:

Growing up my dad was my step dad, technically still is. Today he is my dad. He’s the one who’s shown up. He’s the one that’s been there. He didn’t have to, but he stepped in and became a dad to a little girl that was learning what a real father was. We haven’t always seen eye to eye, but he’s one of my favorite people on this planet. I appreciate him so much! More than he’ll ever know. 

Chris O’Sickey, GM/Partner @ M’tucci’s Italian:

I have been blessed with three great father figures in my life, Dad, Step-Dad and Father-In-Law.  Each one of these amazing men have helped me throughout the years to understand the importance of family, work, integrity and fun.  Everyday seems to be a different life lesson that approaches me and I cannot help but think of these guys and how they would deal with it and look upon me with the decision I have made.  Throughout the years, they have turned into the sounding board for goals and aspirations but also great friends that I can turn to or hang out with to remind me of the joys in life.  Each one of them has had a major influence in my life as a father myself and how I want my children to look at me as they grow up and look back on the lessons they have learned.  I cannot begin to express how great these men have been in my life and how grateful I am that they are still here for me to call or text when life gives me the message.  Thanks Dads! Happy Father's Day!

Shawn Cronin, Company Chef/Partner:

My dad will always be the person that influenced me the most. He went through war, heart disease, cancer, lost half his hand in his second table-saw accident, got vertigo for life on a botched medical procedure and had to use a walking stick for the last 20 years of his life and still kept laughing. 

He was the youngest of 3 in the projects on the east coast, raised by a single mother that worked 2 to 3 jobs to try and feed the family. He stole a car to impress a girl and after being caught decided that joining the army would be better than jail. 

He spent 20 years in the army, 2 of those years in Vietnam. He was a bit of a paradox, being an E8 Master Sergeant in the army and being a hippy that didn't trust the government. 

He had 5 kids, me being the only boy, but always took the time to teach all of us independence and basic life skills (my sister can change a tire faster than you can.) Above everything else, he always asked us to always think and ask questions. He always wanted us to challenge everything and take nothing at face value. 

He always lived life his way and made sure we did the same. One of my favorite memories was being 13 and he asked me to watch the best of George Carlin with him. There is a small chance that I picked up a few choice words from that moment.

He battled cancer twice and his 6th heart attack (yes 6) finally killed him in 2021 but his crazy laugh, his tenacious drive and his ability to make people think will always be remembered. Love you dad.

Ken following the tradition of a beer or three with Shawn before a medical procedure.

Nob Hill Music Series

M’tucci’s Bar Roma is one of the venues for the summer music series. Two upcoming shows:

Weekend Specials

M’tucci’s Italian

Ravioli - Lobster, Goat Cheese & Ricotta Filling, Shrimp, Capers, Caramelized Onion, Grilled Local Garlic Scapes, Lemon Butter Sauce, Lemon Zest, M’tucci’s Breadcrumbs $29

14 oz. Ribeye - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $42

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

Braise - Honey Herb Lamb Leg, Creamy Risotto, Sun Dried Tomato, Tropea Onion, Kale, Grilled Local Garlic Scapes, Blackberry Mint Gastrique $31

Weekend Cocktail

Blackberry Bourbon Smash - M’tucci’s Barrel Bourbon, Fresh Lemon Juice, Simple Syrup, Muddled Blackberries


M’tucci’s Moderno

14 oz Hand Cut Ribeye - Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $42

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

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

Weekend Cocktail

Banana Hammock - Goslings Rum, Howler Head Rum, Fresh Lemon Juice, Cinnamon Caramel Syrup, Graham Cracker Rim, Flamed Marshmallow & Banana Chip

M’tucci’s Twenty-Five

Sackett Farms Pork Tenderloin - Garlic Mashed Potatoes, Grilled Asparagus & Mushrooms, Marsala Sauce $23

Pan-Seared Grouper - Garlic Whipped Potatoes, Braised Greens, Artichoke Hearts, Lemon Beurre Blanc Sauce $35

Veal Porterhouse - Garlic Mashed Potatoes, Charred Broccolini, Smoked Blackberry Bone Marrow Compound Butter $36

Weekend Cocktail

Old Havana - Bumbu Rum, Toasted Coconut Rum, Fresh Lime Juice, Simple Syrup, M’tucci’s Sparkling Wine Float

M’tucci’s Bar Roma

Frutti di Mare - Washington State Mussels, Pink Patagonia Shrimp, House Made Linguica Sausage, Calabrian Chile, Vodka Cream Sauce, House Made Linguine $25

Pan-Seared Tuna - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce $27

Weekend Cocktail

Violette Margarita

Live Music for June & July

M’tucci’s Bar Roma - Wed 6:30-8:30 

6/17 Jazz Traveler (Saturday Nob Hill Music Series - Noon - 2:00)

6/21 Justin Nuñez 

6/24 Jazz Brasiliero (Saturday Nob Hill Music Series)

6/25 Gilbert Uribe( Only Sunday in June) 

6/28 Shane Wallin

7/5 Shane Wallin

7/12 Delaney Davis (feature)

7/19 Lani Nash

7/26 Shane Wallin

M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30  

6/16 Nathan Fox

6/22 Cali Shaw

6/23 Gilbert Uribe

6/29 Amy Faithe

6/30 Alex Long

7/6 RJ Perez 

7/7 Javier Ortega 

7/13 Eryn Bent 

7/14 Delaney Davis (feature)

7/20 Matt Jones

7/21 Alex Long 

7/27 Chessa Peak

7/28 Cali Shaw

M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30 

6/16 Chessa Peak

6/22 Eryn Bent

6/23 Cali Shaw

6/29 Lani Nash

6/30 Alex Maryol

7/6 Matt Jones

7/7 Justin Nuñez 

7/13 Delaney Davis ( feature )

7/14 RJ Perez 

7/20 Jacob Chavez

7/21 Matt Jones

7/27 RJ Perez 

7/28 Lani Nash

Thanks for reading. See you next Friday. Ciao!

M'tucci's Bacon & Sausage

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Many good things have come from our association with Sackett Farms in Mt. Ayr, IA. Not least of these is a steady supply of heritage breed pork for our guanciale (cured pork cheeks), Smoked Pork Chops, and several cuts that appear on our menus regularly.

Our commitment to purchase a set number of pigs monthly meant that we could develop our own recipe for Italian Sausage and for Cured Bacon. Following the success of our Artisanal Italian Sausage, which was released two summers ago, we decided the world needed M’tucci’s Smoked Artisan Dry-Cured Bacon.

“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.

Executive Chef/Partner Cory Gray said that deciding on both the process for the bacon and the recipe for the sausage were not quick processes.

“We did a lot of experimenting with spices, cuts of pork to grind, ratio of fat to meat, and the best amount of red wine for the sausage. There was a lot of back and forth with the Italian/American family that runs the processing facility,” he said.

“The process for the bacon was more technical. We had to find the right amount and type of salt for curing and decided sea salt is best. Then we experimented with the time for curing, the right type of wood and the length of the smoking process. The entire process can take five to ten days based on the size of the belly”

Both of these are packaged and available in all of our restaurants and in area Albertsons Markets.

Cory demonstrates of few of his favorite uses for M’tucci’s Bacon.

The uses for our flavorful Italian Sausage are endless. Here is an easy recipe for your next meal. This recipe has origins in Southern Italy and usually features Orecchiette (little ears). For this dish Cory uses our House Made Campanelle.

Weekend Specials

M’tucci’s Italian

Ravioli - Spinach & Ricotta Filling, Roasted Chicken, Capers, Anchovies, Thyme Brown Butter $27

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

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

Braise - Pan-Seared M’tucci’s Green Chile Bratwursts, Horseradish Mashed Potatoes, Sautéed Pancetta and Kale, Dijon Mustard Créme Fraiche $29

Weekend Cocktail

Smokey Pica Fresa - Dos Hombres Mezcal, Maraschino Liqueur, Strawberry Infused Aperol, Fresh Lime Juice


M’tucci’s Moderno

14 oz Hand Cut Ribeye - Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $42

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

Roasted Chicken & Tortellini - Mushrooms, Red Oion, Roasted Garlic, Demi Glace, Tortellini $23

Weekend Cocktail

Wedding Season - Wheelers Gin, Hibiscus-Infused Wheeler Gin, Ramazotti Rosato, Ginger Syrup, Simple Syrup, Fresh Lemon Juice, Orange Bitters, Soda, Splash of Vera Wang Rosé

M’tucci’s Twenty-Five

Risotto agli Spinach - Spinach Risotto, Agave Braised Carrots & Parsnips, Fennel/Honey Glazed Smoked Prosciutto Cotto, Fresh Roma Tomatoes, Local Feta Cheese $21

Pan-Seared Swordfish - Garlic Whipped Potatoes, Braised Greens, Artichoke Hearts, Lemon Beurre Blanc Sauce $36

14 oz Hand Cut Ribeye - Garlic Mashed Potatoes, Charred Broccolini, Smoked Blackberry Bone Marrow Compound Butter $42

Weekend Cocktail

Back Porch Sour - Lavender Gin, Peach Alchemist, Fresh Lemon Juice, Agave Simple Syrup, Egg White

M’tucci’s Bar Roma

Cold Smoked Sackett Farms Pork Chop - Chia & Vanilla-Brined Pork Chop Seared with Butter & Brown Sugar, Char Roasted Ginger & Cardamaro Glazed Carrots, Braised Spinach, Crispy Salt Water Potatoes, M’tucci’s Strawberry Shrub Balsamic Reduction $27

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

Weekend Cocktail

Rainbow Bar - Featuring 9 Special Cocktails for Pride Weekend

Live Music for June & July

M’tucci’s Bar Roma - Wed 6:30-8:30 

6/10 - Justin Nuñez (Saturday Nob Hill Music Series - Noon - 2:00)

6/14 Gilbert Uribe

6/17 Jazz Traveler (Saturday Nob Hill Music Series - Noon - 2:00)

6/21 Justin Nuñez 

6/25 Gilbert Uribe( Only Sunday in June) 

6/28 Shane Wallin

7/5 Shane Wallin

7/12 Delaney Davis (feature)

7/19 Lani Nash

7/26 Shane Wallin

M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30  

6/9 Chessa Peak

6/15 RJ Perez 

6/16 Nathan Fox

6/22 Cali Shaw

6/23 Gilbert Uribe

6/29 Amy Faithe

6/30 Alex Long

7/6 RJ Perez 

7/7 Javier Ortega 

7/13 Eryn Bent 

7/14 Delaney Davis (feature)

7/20 Matt Jones

7/21 Alex Long 

7/27 Chessa Peak

7/28 Cali Shaw

M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30 

6/9 Jacob Chavez

6/15 Alex Long

6/16 Chessa Peak

6/22 Eryn Bent

6/23 Cali Shaw

6/29 Lani Nash

6/30 Alex Maryol

7/6 Matt Jones

7/7 Justin Nuñez 

7/13 Delaney Davis ( feature )

7/14 RJ Perez 

7/20 Jacob Chavez

7/21 Matt Jones

7/27 RJ Perez 

7/28 Lani Nash

Thanks for reading. See you next Friday. Ciao!

Vara Pairing Dinner

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The next monthly M’tucci’s Pairing Dinner is just around the corner. Our June 8th dinner is at M’tucci’s Italian and features wines and cocktails made with spirits from local winery and distillery, Vara. If you aren’t familiar with their products, this is the opportunity to get to know them.

From the Vara story: “Vara is an international family of Spanish and American wines and spirits celebrating the origin of the American wine experience thanks to the historical connection of Spain and New Mexico.

The history of wine in New Mexico is over 390 years old and is as rich and complicated as its colorful landscapes. The flavor of this ancient history plays out in the wines produced here from robust reds to crisp whites. Wine lovers will find Vara wines an enchanting experience.

In 1629, 140 years before the first Missions of California were established and planted, a Franciscan friar named García de Zúñiga and a Capuchín monk named Antonio de Arteaga planted the first European wine grapes in what is now the U.S. at a pueblo in the Rio Grande Valley of the Province of New Mexico.

Viticulture took hold in the valley, and by the year 1880 the New Mexico territory was the fifth largest wine producer in America. The cuttings brought to the new world by missionaries from Spain were of a Vitis Vinifera grape variety known as Listán Prieto, or the present-day Mission grape. This variety has been continuously grown and is still harvested in New Mexico today.”

Here is the lineup of some of the Vara products we will serve:

Tasting Notes

Weekend Specials

M’tucci’s Italian

Ravioli - Prosciutto & Ricotta Filling - Lobster, Roasted Cherry Tomatoes, Spinach Vodka Sauce, Pecorino, Crispy Prosciutto $27

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

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

Braise - Red Wine Blackberry Shrub Sackett Farms Pork Belly, Creamy Farro Risotto, Red Onions, Peas, Micro Greens $29

Weekend Cocktail

Mule Without Borders - Apple Crown, Campari, Fresh Lime Juice, Ginger Beer


M’tucci’s Moderno

14 oz Hand Cut NY Strip - Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $37

Pan-Seared Rockfish - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $25

Lobster Ravioli - Baby Scallops, Shrimp, Asparagus, Lobster Cream Sauce $29

Weekend Cocktail

Abuelito Amaron - Rittenhouse Rye, Amaro Nonino, Cherry Puree, Plum Bitters, Fresh Lime Juice, Simple Syrup

M’tucci’s Twenty-Five

Pappardelle Lamb Ragù - Milk Braised Lamb, Pecorino, House Made Pappardelle, Pecorino $21

Pan-Seared White Bass - Garlic Whipped Potatoes, Braised Greens, Artichoke Hearts, Lemon Beurre Blanc Sauce $31

24 oz Hand Cut T-Bone - Garlic Mashed Potatoes, Charred Broccolini, Smoked Blackberry Bone Marrow Compound Butter $42

Weekend Cocktail

Something Borrowed - Woodford Reserve Bourbon, Fresh Lemon Juice, Cucumber Oleo, Mint Leaves

M’tucci’s Bar Roma

Picante Ham & Creamy Polenta - Applewood Smoked Ham, Creamy Rosemary Polenta, Kohlrabi & Kale Apple Slaw, Calabrian Honey Mustard $23

Pan-Seared Ruby Red Trout - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce $24

Weekend Cocktail

Gin n’ Teani - Botanist Gin, Italicus, Tea Mix, Celery Bitters

Live Music for June & July

M’tucci’s Bar Roma - Wed 6:30-8:30 

6/7 RJ Perez 

6/10 - Justin Nuñez (Saturday Nob Hill Music Series - Noon - 2:00)

6/14 Gilbert Uribe

6/21 Justin Nuñez 

6/25 Gilbert Uribe( Only Sunday in June) 

6/28 Shane Wallin

7/5 Shane Wallin

7/12 Delaney Davis (feature)

7/19 Lani Nash

7/26 Shane Wallin

M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30 

6/2 Cali Shaw

6/8 Shane Wallin 

6/9 Chessa Peak

6/15 RJ Perez 

6/16 Nathan Fox

6/22 Cali Shaw

6/23 Gilbert Uribe

6/29 Amy Faithe

6/30 Alex Long

7/6 RJ Perez 

7/7 Javier Ortega 

7/13 Eryn Bent 

7/14 Delaney Davis (feature)

7/20 Matt Jones

7/21 Alex Long 

7/27 Chessa Peak

7/28 Cali Shaw

M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30

6/2 Nathan Fox 

6/8 Gilbert Uribe 

6/9 Jacob Chavez

6/15 Alex Long

6/16 Chessa Peak

6/22 Eryn Bent

6/23 Cali Shaw

6/29 Lani Nash

6/30 Alex Maryol

7/6 Matt Jones

7/7 Justin Nuñez 

7/13 Delaney Davis ( feature )

7/14 RJ Perez 

7/20 Jacob Chavez

7/21 Matt Jones

7/27 RJ Perez 

7/28 Lani Nash

Thanks for reading. See you next Friday. Ciao!

Let's Go to Italy

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If you are a regular reader of La Gazzetta, you know that the M’tucci’s team has made a couple of trips to Italy to eat, drink and soak in the atmosphere of the country that inspires us. You would also know that before M’tucci’s, I worked as a travel photographer and shot assignments for National Geographic. Italy was not one of my assignments for Nat Geo, but I visited several times before joining the M’tucci’s family.

I received an email the other day from MilleMiglia, the frequent flyer program for now-defunct Alitalia Airlines. The email invited me to travel soon and to invite family members to join the program. Unfortunately (or not), they declared bankruptcy and ceased operations in October 2021, just two weeks after we flew on the airline from Rome to Sicily. That email is the inspiration for today’s newsletter. First, a few photos to pique your interest in visiting Italy.

I strongly advise you to join your airline’s frequent flyer program and always download the airline’s app. More important than earning miles, you will get notifications when something goes wrong (set up a European plan on your cell phone before you go). For my first and last Alitalia flight, four of us arrived at Fiumicino (FCO) near Rome for our flight to Catania, Sicily with plenty of time to spare. After lunch we made our way to our gate and I received a text five minutes after arriving. Our flight was cancelled. I immediately jogged quite a ways down the concourse to the customer service desk we had just passed, while people stayed at at the gate arguing with the gate agent. I was able to get our party of four booked (confirmed seats - not standby) on the next flight. As I was thanking the agent, the crowds descended on the customer service desk (more yelling and screaming - the cops came and hauled away a women who was trying to strike an agent). Soon there were at least 75 people trying to rebook. They didn’t have the app! I started a conversation with a pilot who was behind me in line and who flew for WizzAir (an Hungarian budget airline). He told me of Alitalia’s financial woes and that they had been cancelling a lot of flights in the past few weeks. So, we decided to not trust our return flight on Alitalia and booked return flights on WizzAir. We absorbed the loss of $39 for each ticket on Alitalia - wonder why they went bankrupt!

If you go in summer, be prepared for crowds and lots of school groups. The last few years have been hotter, so make sure you book a place with A/C. Italy, like France, goes on vacation in August. The entire country doesn’t shut down, but you might find that the restaurant that is high on your list is closed for the entire month. Popular restaurants accept reservations - and you should make them. I was in Rome an additional day after the M’tucci’s team returned home in June of 2019 and I tried to have lunch at Roscioli near Campo di Fiore. At 1:30 they didn’t even have room for a single walk-in at the bar, but could get me in at 3:00. That evening? Fully booked.

Roscioli

Are you renting an Airbnb with a kitchen, planning to take advantage of the amazing markets? Pack a foldable shopping bag, because the plastic bag is rapidly disappearing from the markets.

If you will rent a car to visit some of the areas not accessible by Italy’s excellent train system, be prepared to drive. The Italian road system is one huge race track. It is highly unlikely you will encounter any bad drivers, however Italians drive fast in the city, on the autostrada and on winding mountainous roads. If the Formula 1 driver is sitting on your rear bumper and you are driving as fast as that FIAT will go, pull over and let them pass.

Cafe culture is serious in Italy. Like much of Europe, sitting at a table and ordering coffee or wine means you can linger as long as you like. People-watch to your heart’s content. However, cafes have a two-tiered pricing system. A morning cappuccino ordered at the bar is cheaper than a cappuccino at the table and is meant to be consumed at the bar. Buying a cappuccino at the bar and carrying it to a table will earn a stern reprimand from the waiter. Unless you want a tall warm glass of milk, don’t order a latte (it means milk in Italian and is not a coffee beverage).

With an extensive rail system and numerous budget airlines, travel in Europe has never been easier. Scrutinize the budget carriers closely. Some, like Ryanair, land at airports far from the city center. For example, Ryanair’s flights to London use Stanstead Airport, which can’t be reached by Tube, and required a 90-minute bus ride from the center the last time I was there.

Some tour companies in Italy, like Viator, offer airport transport in addition to their excursions. Are they worth it? The Leonardo Express train from FCO to Rome’s Termini station leaves every 15 minutes, takes only 32 minutes and costs 14€. Then you still have to stand in line for a taxi at Termini (I once waited for 35 minutes) and pay the fare to your accommodations, which could add another 10€ or more.

If there are 3, 4 or more of you, a private car will meet you and take you directly to your hotel/Airbnb. Our last trip for 4 people was a little less than $100. If there are more than 3 in your party, (most taxis will only take 3 people, sometimes four max), then you’ll have a spacious van. Remember that check-in at most places is 3:00 and most flights arrive from the U.S. around 8:30 - 10:00am. Be sure to make arrangements for your luggage to be stored at your hotel, or search for businesses who will store them for a few hours. TABAC (look for the sign) shops are similar to a convenience store and many will do this for an hourly price per piece.

If your gateway city is Rome, quite often the flights depart for the U.S. early in the morning, which could mean an early wake up call to arrive at the airport. The airport is named after the town of Fiumicino, which has good hotels less than 10 minutes from the airport. Try the Seccy or the Five-star Hotel QC Terme Roma. Good restaurants are within walking distance of both.

My next trip to Italy is planned for September with family. In addition to Venice and the Dolomites, we wanted to go to Croatia. At first glance, it seemed so easy because the two countries are practically neighbors. Then the research showed that it really isn’t that easy. Buses and trains were painfully slow between Croatia and Italy and flight connections were not always daily or convenient. While Croatia is a popular destination, there are few flights between Italy and Croatia. This was surprising until I discovered that Dubrovnik is a town of 45,000 people. Not exactly an urban air hub. British Airways flies from London, Lufthansa flies from Frankfurt and Munich, and Austrian Airways flies from Vienna. So, I backtracked my research to see how to best get to Dubrovnik, our first stop. Lufthansa and BA were expensive. Austrian Airways seemed like the best choice, but their prices were high, until I started breaking the flights down into segments.

So, we bought a roundtrip from Chicago to Vienna on Austrian Airways, then a one-way to Dubrovnik. Then we take a ferry through the islands from Dubrovnik to Split. Next a one-way flight to Venice (through Vienna). Then a one-way from Venice to Vienna with a few days to eat schnitzel before completing our RT back to Chicago. I tried booking that itinerary as a multi-city fare and it was nearly $2,000 more than booking each leg individually. A valuable site for deciphering a multi-city trip like this is called: Rome2Rio.com

Look forward to reports from Venice and the Dolomites (Valdobbiadenne - the home of Prosecco) this September. I first visited Venice in 1995. Here are few photos from that trip, with a side trip to Burano.

Five Course Wine Dinner with Vara Winery & Distillery

M’tucci’s Italian, Thursday June 8 @ 6:30

Our Pairing Dinner will feature four Vara wines and 2 cocktails made with their spirits. Start the evening off with a welcome glass of their Cava, which is overseen by famed winemaker Laurent Gruet. The 1st course will be a Negroni using Vara Gin and Sweet Vermouth.

Weekend Specials

M’tucci’s Italian

Ravioli - Spinach & Ricotta Filling - Mushrooms, Asparagus, Roasted Chicken, Red Pepper Cream Sauce, Pecorino, Micro Greens $25

Herbed Double Bone Elk Chop - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $39

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

Braise - 14 oz. Herb Braised Beef Short Rib, Tajin Arugula Hash, Chimichurri $29

Weekend Cocktail

Raspberry Fairy - Raspberry Vodka, Grand Marnier, Fresh Lemon Juice, Honey Simple Syrup, Absinthe Glass Spray


M’tucci’s Moderno

14 oz Hand Cut NY Strip - Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $37

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

Lobster Ravioli - Baby Scallops, Shrimp, Asparagus, Lobster Cream Sauce $29

Weekend Cocktail

Sundress Season - Espolon Reposado Tequila, Sunora, 03, Fresh Lime Juice, Mango Coulis

M’tucci’s Twenty-Five

Lamb Meatballs & Pappardelle - House Made Meatballs, Creamy Tomato Sauce, Cacio e Pepe, Hose Made Pappardelle, Balsamic Reduction & Mint $21

Pan-Seared California Halibut - Garlic Whipped Potatoes, Braised Greens, Artichoke Hearts, Lemon Beurre Blanc Sauce $31

16 oz Hand Cut NY Strip - Garlic Mashed Potatoes, Charred Broccolini, Smoked Blackberry Bone Marrow Compound Butter $39

Weekend Cocktail

Garden Gimlet - Hapenny Rhubarb Gin, Effen Cucumber Vodka, Muddled Cucumber & Mint, Fresh Lime Juice, Simple Syrup, Fever-Tree Sparkling Grapefruit

M’tucci’s Bar Roma

Brisket Ravioli - Five Cheese Stuffing, Braised Brisket, Sautéed Vegetable Medley, Roasted Beef Brodo,  $27

Pan-Seared White Sea Bass - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce $32

Weekend Cocktail

Peachy Keen - Aperol, 43 Licor, Deep Eddy Peach, Fresh Lime Juice, M’tucci’s Sparkling Wine

Live Music for May, June & July

M’tucci’s Bar Roma - Wed 6:30-8:30 

5/28 Lani Nash

5/31 Shane Wallin 

6/7 RJ Perez 

6/14 Gilbert Uribe

6/21 Justin Nuñez 

6/25 Gilbert Uribe( Only Sunday in June) 

6/28 Shane Wallin

7/5 Shane Wallin

7/12 Delaney Davis (feature)

7/19 Lani Nash

7/26 Shane Wallin

M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30 

5/26 Alex Long 

6/1 Eryn Bent 

6/2 Cali Shaw

6/8 Shane Wallin 

6/9 chessa Peak

6/15 RJ Perez 

6/16 Naghan Fox

6/22 Cali Shaw

6/23 Gilbert Uribe

6/29 Amy Faithe

6/30 Alex Long

7/6 RJ Perez 

7/7 Javier Ortega 

7/13 Eryn Bent 

7/14 Delaney Davis (feature)

7/20 Matt Jones

7/21 Alex Long 

7/27 Chessa Peak

7/28 Cali Shaw

M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30

5/26 Marissa Lynch

6/1 Lani Nash

6/2 Nathan Fox 

6/8 Gilbert Uribe 

6/9 Jacob Chavez

6/15 Alex Long

6/16 Chessa Peak

6/22 Eryn Bent

6/23 Cali Shaw

6/29 Lani Nash

6/30 Alex Maryol

7/6 Matt Jones

7/7 Justin Nuñez 

7/13 Delaney Davis ( feature )

7/14 RJ Perez 

7/20 Jacob Chavez

7/21 Matt Jones

7/27 RJ Perez 

7/28 Lani Nash

Thanks for reading. See you next Friday. Ciao!

Monthly Pairing Dinners

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The Monthly Pairing Dinners at M’tucci’s feature creative new dishes that pair with interesting beverages from breweries, wineries and distillers. The dinners also have become an evening of community, of celebration and of good cheer.

The most recent dinner at M’tucci’s Bar Roma, had all of these elements in abundance. The featured beverages of the evening were provided by Jefferson’s and Rabbit Hole, two distinctive whiskey distilleries from Kentucky. They brought a distinctive selection of stellar bourbons and Chef Damien and team created an exemplary menu to go with each bourbon.

Past dinners featuring spirits like tequila or whiskey paired a cocktail with each course. On Tuesday night, four of the courses came with a straight pour of bourbon, with small eyedroppers or glasses of water, bitters, simple syrup, house made lemonade, and ginger beer on each table. There was only one prepared cocktail, a boulevardier, mixed and served from an impressive ice sculpture. Enjoy the video and see why you shouldn’t ever miss a M’tucci’s Pairing Dinner.

The next Five-Course Pairing Dinner will be held at M’tucci’s Italian on June 8th and will feature wines and spirits from local Vara Winery/Distillery. Vara is an international family of Spanish and American wines and spirits celebrating the origin of the American wine experience thanks to the historical connection of Spain and New Mexico.

Our Pairing Dinner will feature four Vara wines and 2 cocktails. Start the evening off with a welcome glass of their Cava, which is overseen by famed winemaker Laurent Gruet. The 1st course will be a Negroni using Vara Gin and Sweet Vermouth. A cocktail with their Blanco rum will be served with Dessert. Watch for details in this space or on the M’tucci’s Italian Facebook page.

M’tucci’s Bar Roma at Taste of Nob Hill

Howie will be serving bites of M’tucci’s Meatballs, Gazpacho & Chef Brianna’s Cookies

Weekend Specials

M’tucci’s Italian

Ravioli - Pesto Ricotta Filling - Scallops. Sun-Dried Tomatoes, Artichoke Hearts, Capers, White Wine Butter Sauce, Pecorino, Parsley $25

24 oz Hand Cut 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 $33

Braise - Red Wine Red Sauce Sackett Farms Pork Shank, Sautéed Haricot Vert, Truffle Polenta, Braising Sauce, Microgreens $29

Weekend Cocktail

M’tucci’s Barrel Old Fashioned - M’tucci’s Barrel Bourbon, Peychaud’s Bitters, Simple Syrup


M’tucci’s Moderno

24 oz Hand Cut Porterhouse - Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $43

Pan-Seared Scallops - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $41

Sackett Farms Pork Tenderloin - Roasted Veggies, Mustard Lemon Butter Sauce $23

Weekend Cocktail

The Remedy - Espolon Blanco Tequila, Blue Curacao, Coconut Cream, Fresh Lime Juice, Simple Syrup

M’tucci’s Twenty-Five

Sackett Farms Pork Tenderloin - Garlic Mashed Potatoes, Sautéed Green Beans, Smoked Chimichurri Rojo $21

Pan-Seared Ruby Trout - Garlic Whipped Potatoes, Braised Greens, Artichoke Hearts, Lemon Beurre Blanc Sauce $29

14 oz Ribeye - Garlic Mashed Potatoes, Charred Broccolini, Smoked Blackberry Bone Marrow Compound Butter $43

Weekend Cocktail

Berry Toasted - Toasted Coconut Rum, Briottet Créme de Cassis de Dijon, Muddled Blackberries, Half & Half, Simple Syrup

M’tucci’s Bar Roma

Sackett Farms Pork Loin - Kohlrabi Mustard, Pecorino Risotto, Purple Kale & Caramelized Onions $24

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

Weekend Cocktail

Sangria Spritzer - House Made Sangria, Fresh Lemon Juice, Sparkling Wine, Soda Water

Live Music for May

M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm 

5/21 Shane Wallin

5/24 RJ Perez 

5/28 Lani Nash

5/31 Shane Wallin 

M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30

5/19 Lani Nash

5/25 Shane Wallin 

5/26 Alex Long 

M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30

5/19 Melissa Rios

5/25 Matt Jones

5/26 Marissa Lynch

Thanks for reading. See you next Friday. Ciao!

It's Whiskey Time!

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The Five-Course Whiskey Pairing Dinner at M’tucci’s Bar Roma features two distinct brands, Jefferson’s and Rabbit Hole. Both distilleries and their distillers respect tradition, but both have a modern take on what bourbon and rye can be.

Founded in 1997, Jefferson’s is the brainchild of Trey Zoeller and his father Chet, a famed bourbon historian. They were continuing a family whiskey tradition that goes back to Trey’s 8th generation grandmother who was arrested in 1799 for the “production and sales of spirituous liquors.” His curious and experimental mindset has allowed him to push the boundaries of bourbon whiskey. Upholding tradition, yet always discovering new possibilities.

Rabbit Hole was founded in 2012 by Kaveh Zamanian. His true calling was set into motion when he met and fell in love with his wife Heather, a native of Louisville. It was then that Kaveh’s passion for America’s native spirit took hold, leading him to ultimately step away from a successful career as a clinical psychologist and psychoanalyst to start his own spirits company. Kaveh and his family moved to Kentucky, where Rabbit Hole came to life. Driven by the desire to put Rabbit Hole at the forefront of the American spirits category, he put everything on the line to start a spirit brand that would do just that.

At the opening of the tasting center in 2018, Zamanian told Distillery Trail Magazine: “We’re opening Kentucky’s newest whiskey distillery. Out of nothing… on a place that was a run-down warehouse and a vacant lot, there is now a building that raises the bar in the science of distillation and the art of hospitality. In the heart of Louisville, a place where midwestern grit and southern hospitality come together, a modernist cathedral is built around the process of making whiskey. At Rabbit Hole, transparency is physically manifested in the building, as windows to every step of the operation is honored and in proud view. We look forward to welcoming enthusiasts and aficionados of bourbon and American whiskey to our home.”

The Third Course is paired with one of Jefferson’s bourbons that is unique in the American whiskey distilling scene.

Jefferson’s Ocean: Aged at Sea ® Bourbon – A boat is a singularly uncommon place to age bourbon whiskey. But when inspiration struck Trey Zoeller on the deck of his friend Chris Fischer’s research ship, he couldn’t help but imagine the possibilities. While watching Jefferson’s Reserve bourbon rock gently in its bottle, Trey and Chris wondered what would happen to bourbon aged on the bow of a ship. How would the constant agitation of the sea affect the aging process of Jefferson’s bourbon whiskey? Three years later, they got their answer: the constant agitation and changing climate imparted a sweet, caramelized flavor reminiscent of dark rum, while the salty ocean air and sea spray gave the bourbon the savory, briny character of an Islay Scotch whiskey.

Don’t miss the chance to taste these special Bourbons paired with a menu created by our chefs. Space is limited for the May 16th dinner, so click the button below the menu and reserve your table now. Our chefs and the Jefferson’s/Rabbit Hole Whiskey Ambassador will be on hand to describe each pairing.

Mother’s Day at M’tucci’s

There are only a few openings for reservations for Sunday (hint: Treat Mom on Saturday!)

Dessert for mom! Mixed Berry Chantilly Cake, Mango coulis, raspberry tuile

ABQ Journal People’s Choice Awards

Voting is open until May 15. Click here to Vote for Us

Best Italian - Best Business Lunch - Best Pizza - Best Upscale Dining - Best Cocktails

Best Seafood - Best Happy Hour - Best Chef: Shawn Cronin

Manhattan Project Winner

Your votes were counted and we have a winner!! Rome at M’tucci’s Bar Roma is the winner of the Manhattan Project and will be visiting Kentucky Bourbon country soon. Ask him for his winning Manhattan during your next visit.

Rome's Manhattan

Woodford Reserve Rye, Antica Carpano Vermouth, Luxardo Liqueur,Angostura & Plum Bitters, Luxardo Cherry Juice, Lemon Twist

Weekend Specials

Mother’s Day Specials Served all Weekend

M’tucci’s Italian - Weekend Cocktail

Sweet Like Mama - Hendrix Gin, Coconut Milk, Fresh Lemon Juice, Blueberry Lavender Syrup, Muddled Fresh Blueberries & Mint


M’tucci’s Modern - Weekend Cocktail

Flowers for Your Mom Spritz - Los Poblanos Lavender Gin, Ramazotti Rosatto, Lavender Bitters, Hibiscus Syrup, Fresh Lemon Juice, Splash of Soda, Sparkling Wine Float

Mama Mia! - Absolut Peach, St. George Pear, Prickly Pear Syrup, Fresh Lemon Juice, Hellfire Bitters, M’tucci’s Rosso Float

M’tucci’s Twenty-Five - Weekend Cocktail

Mom’s A Peach - Absolut Raspberry Vodka, Peach Alchemist, Fresh Lemon Juice, Honey Simple

Berry Passionate - Absolut Vanilla Vodka, Passion Fruit Alchemist, Fresh Lemon Juice, Simple Syrup, Muddled Blackberries

M’tucci’s Bar Roma - Weekend Cocktail

Tutti Netarre (Everyone’s Nectar) - Creator’s Cut Bourbon Whiskey, Amaro Montenegro, Peppercorn Bay Leaf Simple Syrup, Orange Bitters, Lemon Juice

Live Music for May

M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm

5/14 Gilbert Uribe

5/17 Justin Nuñez 

5/21 Shane Wallin

5/24 RJ Perez 

5/28 Lani Nash

5/31 Shane Wallin 

M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30

5/12 RJ Perez 

5/18 Oscar Butler 

5/19 Lani Nash

5/25 Shane Wallin 

5/26 Alex Long 

M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30

5/12 Justin Nuñez 

5/18 Javier Ortega

5/19 Melissa Rios

5/25 Matt Jones

5/26 Marissa Lynch

Teddy Roe’s Bar on Mondays

15th - Scott Hooker

18th Tracey Whitney

22nd Dave Grimm

Thanks for reading. See you next Friday. Ciao!

M'tucci's & Rio Rancho High School Culinary Program

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In 2021, M’tucci’s Restaurants founder Jeff Spiegel announced his intention of making M’tucci’s “the education restaurant company of New Mexico”. Setting this goal launched a series of initiatives, both public and private, that sought to connect employees and the company leadership with institutions of learning. This effort is ongoing and includes everything from nonprofit support of the special needs community at Mandy’s Farm (more details to come), to an exciting new partnership with Rio Rancho High School (RHSS). It is M’tucci’s engagement with the culinary program at RRHS that we’re going to explore in today’s La Gazzetta.

M’tucci’s was exploring a role a yet-to-be constructed skills-based training center in the City of Vision, when we were contacted by chef Billy Solivan, who directs the culinary program at RRHS. As it turned out, there was an immediate opportunity to get involved in the classroom. Solivan wanted to give his students exposure to people working in the culinary industry, particularly for the Seniors, who would be making their way into the work world soon. M’tucci’s Moderno brought in General Manager and Partner, Robin Dibble, and the pieces quickly fell into place.

Company Chef Shawn cronin, rhss culinary director billy solivan & m’tucci’s Moderno gm/partner robin dibble

Soon, both parties had worked out a program that had three major components: visitations from M’tucci’s chefs for hands-on cooking classes; opportunities for the students to “shadow” the staff at the restaurant to better understand what it’s like to work in the industry; and a funding angle wherein M’tucci’s would double Solivan’s classroom budget for supplies, by holding fundraisers in the restaurant.

As we approach the end of the school year, we’re happy to report that we’ve engaged in two of the three operations. Moderno hosted a fundraiser “Spirit Night” in November that donated 20% of proceeds to the program, along with a funding grant. Our chefs have visited three times, providing fun instruction on simple foods to make at home, including hand-pulled, fresh mozzarella, and easy vinaigrettes. We also held discussions on how our people began working in the industry, and why they’ve made it their passion. 

General Manager Robin Dibble has these reflections, thus far: “The coolest thing for me is to be able to pass down ideas and information that I didn’t learn until I was in my 20’s and 30’s to these high school kids. Practical experiences are almost a novelty coming out of a pandemic so their enthusiasm is great to see. I never would have imagined that I would be leading lectures and sharing my life’s work with high schoolers. The truth is that I dropped out of high school and wasn’t the best student at their age, so I’m honored and humbled to come back to school and share what I have learned. I think we all gain some perspective on life and the various paths you can choose.”

by Howie Kaibel - M’tucci’s Minister of Culture

Five-Course Pairing Dinner at M’tucci’s Bar Roma

May 16 @ 6:30 - $75 per person plus tax & gratuity

M’tucci’s Treats for Mother’s Day

Please make a reservation!

ABQ Journal People’s Choice Awards

Voting is open until May 15. Click here to Vote for Us

Best Italian - Best Business Lunch - Best Pizza - Best Upscale Dining - Best Cocktails

Best Seafood - Best Happy Hour - Best Chef: Shawn Cronin

Weekend Specials

M’tucci’s Italian

Ravioli - Honey Herb Ricotta Filling - Lemon Cream Sauce, Shrimp, Scallops, Cockle Clams, Capers, Broccolini, Calabrian Peppers, Saffron Bread Crumbs $29

14 oz Ribeye - Hand Cut Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $43

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

Braise - Red Wine Fig Braised Pork Belly, Horseradish Mashed Potatoes, Grilled Asparagus, Braising Sauce, Microgreens $29

Weekend Cocktail

Crumble Berry - Absolut Vanilla Vodka, Absolut Raspberry Vodka, Absolut Orange Vodka, Half & Half, Lemon Juice, Simple Syrup


M’tucci’s Moderno

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

Pan-Seared Arctic Char - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $31

Pasta Prestata - Chardonnay Cream Sauce, Pink Shrimp, Whole Clams, Baby Scallops, Mussels, Sun-dried Tomatoes, Linguine Pasta $29

Weekend Cocktail

Blood In The Water - M’tucci’s Rosso, St. George Spiced Pear Liqueur, Blue Curaçao Liqueur, Absolut Apeach Vodka, Hellfire Bitters, Lemon Juice, Simple Syrup

M’tucci’s Twenty-Five

Lamb Ragú Bianco - Homemade Pappardelle Pasta, Slow Braised Lamb Ragú, Cracked Back Pepper, Pecorino Cheese, Parsley $21

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

14 oz Ribeye - Garlic Mashed Potatoes, Charred Broccolini, Smoked Blackberry Bone Marrow Compound Butter $43

Braised Sausage & Cannellini Beans - M'tucci's Garlic Sausage, Kale Agrodolce, White Beans Braised with Herbed Tomato Brodo $19

Weekend Cocktail

Awesome Blossom - In-House Lemoncello, St. Germain Liqueur, Ruffino Prosecco, Soda Water, Muddled Strawberries, Strawberries

M’tucci’s Bar Roma

Sackett Farms Spare Rib Ragú - M'tucci's Pappardelle Pasta, Fresh Herbs, Roasted Tomatoes $25

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

Weekend Cocktail

Tutti Netarre (Everyone’s Nectar) - Creator’s Cut Bourbon Whiskey, Amaro Montenegro, Peppercorn Bay Leaf Simple Syrup, Orange Bitters, Lemon Juice

Live Music for May

M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm

5/7 Matt Jones

5/10 Shane Wallin

5/14 Gilbert Uribe

5/17 Justin Nuñez 

5/21 Shane Wallin

5/24 RJ Perez 

5/28 Lani Nash

5/31 Shane Wallin 

M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30

5/11 Matt Jones 

5/12 RJ Perez 

5/18 Oscar Butler 

5/19 Lani Nash

5/25 Shane Wallin 

5/26 Alex Long 

M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30

5/11 Alex Long

5/12 Justin Nuñez 

5/18 Javier Ortega

5/19 Melissa Rios

5/25 Matt Jones

5/26 Marissa Lynch

Thanks for reading. See you next Friday. Ciao!

M'tucci's Vital Provisions

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As we prepared to open our third restaurant, M’tucci’s Twenty-Five, in 2020, the decision was made to close the retail side of M’tucci’s Market and dedicate the space to making our breads, curing our meat and making our fresh cheese. In the months leading to the opening of M’tucci’s Bar Roma, we knew we could not continue to provide all four locations with those products from a 490 square foot kitchen. Luckily the mechanic’s bays behind the former car dealership/gas station in the future Bar Roma provided the space needed.

Also, it became apparent that we had three guys who were capable of managing M’tucci’s Provisions. Instead of choosing one, we asked all three to share the manager duties.

Juan Vallejos, Daniel (Alex) Morales, Patrick timlin - Managers of m’tucci’s provisions

Company Chef/Partner Shawn Cronin explains the decision:

“When the average workweek consists of producing 1,500 loaves of bread made without commercial yeast, 3,000 pounds of fresh pasta, 5,000 raviolis, 500 pounds of hanger steak, 500 pounds of fresh mozzarella and 1,200 balls of pizza dough, you have to have the right minds to keep that workweek flowing smoothly. We are beyond fortunate to have these guys running the show.

Juan has been with M'tucci's forever and his curious mind has always kept him learning how to do anything he could. From prepping at Italian, to being one of our pastry chefs, to making thousands of pounds of fresh pasta, he is constantly learning and growing. It was only a matter of time until he was overseeing the production facility and driving the standard.

Patrick came to us from Arizona with a deep interest in culinary arts. He has a mind that gravitates towards chemistry and mathematics. When you are doing bread recipes, there are times where the difference is adjusting the water can be as little as .0254% and he is usually the one to find that difference. He is constantly looking at the logistics of the operation and finding ways to improve the smallest details, which is what makes our food better and better every day.
Alex was hired when we opened the Twenty-Five location. Twenty seven days after opening, the pandemic hit and we tried to scramble to get hours to our people. We knew Alex had incredible talent, so we shifted him to Provisions and he certainly hit the ground running. Since that day, he has been driving the whole team to push the boundaries of what we can achieve.

The thing these guys all have in common is that they all stay curious and they all keep asking ‘How can we do this better? How can we get better ingredients, better tools to make better food?’ I firmly believe the secret to M'tucci's success is the unsung heroes behind the scenes that are making sure everyday, that every slice of bread, every pasta noodle, every ball of fresh mozzarella is better than yesterday.”

Juan Vallejos: “I have been with M’tucci’s for just under 7 years. I started in December of 2016. I was hired by my good friend Chris O’Sickey. I was a prep cook and pastry assistant at M’tucci’s Italian for 3 years. Then I joined the (market) provisions as a dough mixer/ baker. I have since become the manager of provisions. Learning from Shawn Cronin and Cory Gray and Chris has been a huge help to my growth with M’tucci’s. I have been in the service/restaurant industry for more than half my life and M’tucci’s is by far the best company I have worked for.”

Daniel (Alex) Morales: “I started working for M'tucci's at our very first location, M'tucci's Italian, in January of 2020. This was just before the pandemic hit. I was training to open our new location M'tucci's Twenty-Five, where I spent one year and a half in the kitchen working each station until I found my home in the pizza station. During my time at Twenty-Five, I was offered a position in our Provisions department, which I gladly accepted. After M'tucci's Provisions expanded I was offered the opportunity to be on the Management team! After three years with the company, I have grown and learned so much from my team. I cannot wait to see what the future will bring.”

Patrick Timlin: “In 2015 I made the leap from computer tech support and programming to culinary school in Phoenix for baking and pastry arts. In September of 2019 I started at M'tucci's Market as a dough person, then started baking, then became the delivery driver, then started helping with curing and making the tomato jam and mostarda. Now I’m on the management team at M'tucci's Provisions”

Don’t Hesitate to Make a Reservation for Mom!

ABQ Journal People’s Choice Awards

Voting is open until May 15. Click here to Vote for Us

Best Italian - Best Business Lunch - Best Pizza - Best Upscale Dining - Best Cocktails

Best Seafood - Best Happy Hour - Best Chef: Shawn Cronin

Manhattan Project - Sample and Pick a Winner

Using Woodford Reserve as a base spirit, our bartenders created their version of the iconic Manhattan. The top three at each location were selected and we invite you to sample, compare and to vote. The bartender with the most votes will fly to Kentucky for a few days in Bourbon Country. Voting ends on April 30. I sampled a few yesterday. It will be hard to pick a winner, but it will be tasty!

Weekend Specials

M’tucci’s Italian

Ravioli - Pesto Ricotta Filling - Cotto Ham, Cherry Tomatoes, Peas, Pesto Sauce, Shaved Parmesan, Pumpkin Seeds $27

14 oz Ribeye - Hand Cut Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $43

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

Braise - Confit Octopus, Linguica Sausage, Pickle Fennel, Sun Dried Tomatoes, Creamy Risotto, Lemon Zest, Micro Greens $27

Weekend Cocktail -

Manhattan Flight


M’tucci’s Moderno

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

Pan-Seared Rockfish - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $24

12 oz Veal Porterhouse - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Garlic Demi-Glace $33

Weekend Cocktail

Manhattan Flight

M’tucci’s Twenty-Five

Pork Shank - Creamy Risotto, Blackberry Shrub Braised Pork Shank, Carnaroli Rice, Sautéed Wild Mushroom, Black Truffle, Grilled Asparagus, Blackberry Beurre Blanc Sauce $27

Pan-Seared Ruby Red Trout - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $29

24 oz Porterhouse - Garlic Mashed Potatoes, Charred Broccolini, Smoked Blackberry Bone Marrow Compound Butter $43

Weekend Cocktail

Spicy Mamarita - Teremana Tequila, Ancho Reyes Verde Chile Poblano Liqueur, Agave Syrup, Liquid Alchemist Tamarindo Syrup, Lime Juice

M’tucci’s Bar Roma

Pink Shrimp Almond Ravioli - 5 Cheese Filled Ravioli, Smoked Berber Spiced Eggplant, Red Bell Peppers, Toasted Almond Goat Cheese Cream Sauce, Citrus Almond Gremolata $27

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

Weekend Cocktail

Sparkling Spring Gimlet - Botanist Gin, Mionetto Prosecco, Luxardo Maraschino Originale, Cucumber, Mint Leaves, Lime Juice, Simple Syrup

Live Music for April

M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm  

4/30 Jacob Chavez

M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30   

4/28 Melissa Rios 

M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30   

4/28 Eryn Bent

Thanks for reading. See you next Friday. Ciao!

Italian Style - M'tucci's Style

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Style is a broad term, subject to interpretation. Italy and Italians have been synonymous with style for decades. Fashion (Gucci, Versace), cars (Ferrari, Lamborghini, Alfa Romeo) design, food and the art of living are important to the Italian way of life. If you walk the streets of any Italian city or small town, Italian style is evident. At first, fashion style is obvious, as is the art of sitting in cafes conversing, enjoying life and looking fabulous.

After being in Italy for awhile you’ll notice that style also includes architecture. Even the simplest home or business adorns their walls and entryways with plants. That is especially noticeable in urban areas where residents may not have a yard. Here are just a few that have caught my eye during past visits.

Our efforts to bring Italy to Albuquerque isn’t limited to great food. We believe in creating a dining experience that showcases Italian style and we want you to appreciate the Italian philosophy of living life well.

A few years ago, Heather Washburn, a server at M’tucci’s Moderno asked GM Amanda Cronin who took care of the few plants at the restaurant. At that time, everyone helped by watering them when they needed it. Heather asked if she might be able to start being responsible for them. As the number of plants increased, they played in bigger role in the style and feel of the restaurant. Eventually, she was adding plants and caring for them at all of our restaurants.

“Just like our restaurants are full of life, plants and flowers give so much life to each location,” Heather said. “ I don’t have a background in botany, my mother is really the plant doctor and I guess I inherited her skills.”

“A little more than a year ago, we collectively decided we really wanted more plant life in our restaurants. Heather’s passion for plants and flowers and her time with the company made her an obvious choice. We just really wanted to bring more life and vibrancy to the entrances and dining rooms of all our locations, like you would experience in Italy. It’s been amazing to watch what she has done in just a year and we can’t wait to see it continue to evolve!” said Company President John Haas.

You may not always notice the plants and flowers, merely seeing them as part of the decor, but others have noticed and have asked Heather to work the same magic on their office space as Heather has for M’tucci’s.

M’tucci’s Named Best Brand at Annual B2B Event

ABQ Journal People’s Choice Awards

Voting is open until May 15. Click here to Vote for Us

Best Italian - Best Business Lunch - Best Pizza - Best Upscale Dining - Best Cocktails

Best Seafood - Best Happy Hour - Best Chef: Shawn Cronin

Manhattan Project - Sample and Pick a Winner

Using Woodford Reserve as a base spirit, our bartenders created their version of the iconic Manhattan. The top three at each location were selected and we invite you to sample, compare and to vote. The bartender with the most votes will fly to Kentucky for a few days in Bourbon Country. Voting ends on April 30. I sampled a few yesterday. It will be hard to pick a winner, but it will be tasty!

Weekend Specials

M’tucci’s Italian

Ravioli - Green Chile & Ricotta Filling - Mushrooms, Red Onions, Truffle Chicken Sausage, Pesto Cream Sauce, Pecorino, Micro Greens $27

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

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

Braise - Sackett Farms Pork Shank - Braised in Red Wine, Blue Corn Polenta, Sautéed Spinach, Micro Greens $29

Weekend Cocktail -

Manhattan Flight


M’tucci’s Moderno

14 oz Beck & Bulow NY Strip - Salt Water Potatoes, Grilled Asparagus, Salsa Verde $43

Pan-Seared California Halibut - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $28

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

Weekend Cocktail

Manhattan Flight

M’tucci’s Twenty-Five

14 oz NY Strip - Charred Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry Bone Marrow Butter $38

Pan-Seared Icelandic Cod - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $36

Bianco Lamb Ragù over House Made Pappardelle $21

Weekend Cocktail

I Love You So Matcha - Hard Truth Toasted Coconut Rum, Matcha and Condensed Milk

M’tucci’s Bar Roma

Saltimbocca Diavolo - Thick Cut Pork Loin with Spiced Capicola, Linguine with RedOnions, Oven Roasted Tomatoes, Artichokes, Capers in a Pecorino Cream Sauce $27

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

Weekend Cocktail

Manhattan Flight

Live Music for April

M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm  

4/23 Nathan Fox

4/26 Shane Wallin

4/30 Jacob Chavez

M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30  

4/21 Lani Nash 

4/27 Justin Nuñez 

4/28 Melissa Rios 

M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30   

4/21 Justin Nuñez 

4/27 Nathan Fox

4/28 Eryn Bent

Teddy Roe’s Bar

4/24 Xandra

Thanks for reading. See you next Friday. Ciao!

New M'tucci's Cocktails

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While food writers and food magazines are buzzing with the “new” popularity of cocktail culture, the art of crafting classic cocktails and creating new cocktails has been a hallmark of our bars from the beginning.

When M’tucci’s VP/Partner Austin Leard created our Shrub flavors in 2014 and used them in unique cocktails, our bartenders were inspired to create new flavors and new combinations, a creativity that has always been encouraged.

The evidence of that creativity is featured every weekend, when all M’tucci’s restaurants offer a unique “Weekend Cocktail” special. Created by the managers or the bartenders, everyone is given free rein to make something that we and our guests will like to drink.

You vote with your taste buds, since a popular Weekend Cocktail will often find a permanent place on the cocktail menu.

Austin mixing a shrub cocktail at M’tucci’s twenty-five

Soon after M’tucci’s Moderno opened, Austin was helping out behind the bar one night and two women asked him to create something for them with bourbon. He made a drink with Buffalo Trace Bourbon, Cassis Noir, Fresh Lemon Juice and Rhubarb bitters and called it “Bourbon & Berries”. It has been on the menu at M’tucci’s Twenty-Five since we opened and it is the most popular cocktail at that location. Also, it is my wife’s favorite cocktail. Recently, she loves ordering the Inner Flame, made with Sombra Mescal, St. Germaine, Ginger Liquid Alchemist, House Made Honey Syrup and Fresh Lemon Juice.

Of course, Italian cocktails have always been at the center of our cocktail program. You can be sure we will serve the best Negroni, Negroni Sabagliato (always with Prosecco) and Aperol Spritz. With a growing selection of Amaro, the bittersweet Italian spirits are being used in more of our cocktails.

“We started incorporating Amaro into our beverage culture four years ago and it has slowly taken off. Our staff is becoming more comfortable with them and using them in cocktails,” Austin said.

While all of the locations are creating cocktails with Amaro, the bartenders/managers at M’tucci’s Twenty-Five seem to be leading the charge, especially after their Amaro Pairing Dinner in March. Two recent Amaro cocktails have appeared as Weekend Specials: the Two-Way Street with Angel’s Envy Bourbon, Amaro Nonino & Zucca Rabarbaro, and for St. Patrick’s Weekend they mixed Slane Irish Whiskey with Campari.

There are no limits to the spirits you will find on our cocktail menus or in our Weekend Specials, but we love whiskey! Manhattans, Old Fashioned, Boulevardier (the perfect cocktail using Amaro & Whiskey), or the Paper Plane (once again using Whiskey & Amaro).

The next Five-Course Pairing Dinner will be held at M’tucci’s Bar Roma on Tuesday, May 16 and will feature cocktails and neat pours of whiskeys from Jefferson’s & Rabbit Hole, both Kentucky-based distilleries who make World-Class Bourbons and Rye. Our dinner will be held on the patio (weather permitting) and will be an event you won’t want to miss. Watch La Gazzetta and social media for a menu.

If you were not one of the lucky 50 guests to attend the 5-Course Pairing Dinner with Sheehan Winery, you missed an evening filled with great food paired with terrific New Mexico wine, and of course, lots of laughs and great conversation. Everything was really good, but the dinner started on a high note with the Scallops topped with slightly spicy Apricot Reduction served with the Cinsault Rosé, and ended on an even higher note with Chef Brianna’s Honey Brie Panna Cotta, with Cherry Gelee, Pistachio Cake Pieces, Blackberry Meringue and Vanilla Tule paired with a Port-Style Turas Dessert Wine.

The logical evolution of M’tucci’s cocktail culture was the birth of Teddy Roe’s Bar. With two of Albuquerque’s most creative bartenders, Jessica O’Brien and Arcy Law, at the helm, their list of classic cocktails and new creative cocktails make for an unforgettable evening. A new menu cocktail is Spring Migration - Gray Whale Gin, Sugar Snap Pea & Dandelion Cordial, Orange Blossom Water, Fresh Lemon Juice.

“Our vision was to bring “petrichor” to your palate. This cocktail is designed to taste the way rain smells in all its glory,” Arcy said.

For this weekend, Sara at M’tucci’s Bar Roma has created an inverted Tequila Sunrise, calling it the Tequila Sunset made with Espolon Blanco, M’tucci’s Strawberry Basil Shrub and Fresh Lemon and Orange Juices.

At M’tucci’s Italian, Lauren fires up the Pink Flame-ingo with Ford’s Gin, Pilla Select Liqueur, Lazzaroni Maraschino Liqueur, Red Raspberry Syrup and Fresh Lemon Juice.

While I am usually the M’tucci’s messenger, I suggested a cocktail at M’tucci’s Twenty-Five yesterday and Rebecca, Kaylene and Daizy went with it. My idea came from my love of both Margaritas and Amaro, especially Amaro with notes of citrus. The Photographer’s Dream is made with Espolon Blanco Tequila, Meletti Amaro, Agave Syrup and Fresh Lime Juice. I may see you at the bar having one!

A video of our Weekend Cocktails is posted every Friday on our TikTok and Instagram feeds. Follow us to see what we are mixing for you.

The Manhattan Project

Weekend Specials

M’tucci’s Italian

Ravioli - Pesto Ricotta Filling - Mushrooms, Red Onions, Turnip Greens, Italian Sausage, Roasted Red Pepper Cream Sauce, Pecorino, Parsley $27

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

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

Braise - Sackett Farms Pork Belly - Pineapple Rosemary Shrub Braise, Brown Butter Sage Sauce Gnocchi, Sun-Dried Tomatoes, Caramelized Onions, Arugula, Red Pepper Pineapple Relish, Micro Greens $29

Weekend Cocktail -

Pink Flame-ingo - Ford’s Gin, Pilla Select Liqueur, Lazzaroni Maraschino Liqueur, Red Raspberry Syrup, Fresh Lemon Juice


M’tucci’s Moderno

14 oz Ribeye - Salt Water Potatoes, Grilled Asparagus, Salsa Verde $43

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

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

Weekend Cocktail

Spring has Sprung - Espolon Reposado, St. Germaine, Blood Orange Puree, Fresh Lime Juice, Orange Bitters

M’tucci’s Twenty-Five

24 oz Bone-In NY Strip - Charred Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry Bone Marrow Butter $42

Pan-Seared Mahi Mahi - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $33

White Wine Braised Bison Short Ribs - Creamy Mascarpone Polenta, Tuscan White Beans, Sautéed Heirloom Spinach $32

Weekend Cocktail

Photographer’s Dream - Espolon Blanco Tequila, Meletti Amaro, Agave Syrup, Fresh Lime Juice

M’tucci’s Bar Roma

Lobster Ravioli - Five-Cheese Stuffed Ravioli, Butter Poached Slipper Lobster, Braised Leeks, Oven Roasted Tomatoes, Saffron Cream Sauce $27

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

Weekend Cocktail

Tequila Sunset - Espolon Blanco Tequila, M’tucci’s Strawberry Basil Shrub, Fresh Lemon & Orange Juices

Live Music for April

M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm  

4/16 Shane Wallin 

4/19 RJ Perez 

4/23 Nathan Fox

4/26 Shane Wallin

4/30 Jacob Chavez

M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30  

4/14 RJ Perez 

4/20 Jacob Chavez

4/21 Lani Nash 

4/27 Justin Nuñez 

4/28 Melissa Rios 

M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30  

4/14 Lani Nash

4/20 Oscar Butler 

4/21 Justin Nuñez 

4/27 Nathan Fox

4/28 Eryn Bent

Teddy Roe’s Bar

4/17 Alex Murzyn (sax, piano and vocals)

4/24 Xandra

Thanks for reading. See you next Friday. Ciao!

M'tucci's Slow Food

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I’m always a bit taken aback when I read an online review that claims a sauce or dish “must have come out of a can”. I know firsthand that our food is made in house by a team of 140 cooks and chefs.

Our slogan “if you ate it here, we made it here” is a phrase that is so intertwined with our developmental culinary thought process, that it’s where we start with everything we do. The ingredients to making it better are a superior product, skill, and, most importantly, time. Here are just a few examples.

Pancetta

Pancetta is essentially unsmoked Italian bacon. We cure it for four weeks, then use it in soups, sauces and a few cichetti dishes, such as Piadini Roma at M’tucci’s Bar Roma.

Guanciale

Guanciale is the Italian word for “cheek” and is cured pork cheek. It is a required ingredient for classic Roman pasta dishes such as, alla Gricia and all’ Amatriciana. We cure our guanciale for 6 weeks.

M’tucci’s Breads

We never use commercial yeast, instead our breads are leavened with a natural 100-year-old starter that we have been nurturing for more than 8 years. It takes three days to produce our bread beginning with mixing, then proofing (the rise), resting and baking.

M’tucci’s Shrubs

M’tucci’s Vice President Austin Leard created our Shrubs, a tangy combination of fruit, vinegar and sugar. Shrubs are an Old World method for preserving fruit. We use fresh hand-chopped fruit, add our secret ingredients (not so secret since they are listed on the label) and macerate them for two weeks before they are ready for bottling.

Five Pork Bolognese

Five Pork Bolognese Sauce is made with Prosciutto, Guanciale, Pancetta, Ground Pork and Pork Shoulder. Then we add a vegetable soffrito and tomatoes, then slowly braise it for four hours.

Some of our ingredients may come in a can, but our dishes most definitely do not.

Only a Few Seats Left

Teddy Roe’s POLICY Wheat at all M’tucci’s

Brewed by Steel Bender Brewyard

Weekend Specials

M’tucci’s Italian

Ravioli - Pesto Ricotta Filling - Spicy Capicola, Mushrooms, Parsnips, Spinach, Gorgonzola Thyme Cream Sauce, Pecorino, Parsely $27

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

Pan-Seared Ruby Red Trout - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $27

Braise - Confit Octopus, Sun-dried Tomatoes, Pickled Fennel, Pea Risotto, Lemon Zest, Micro Greens $29

Cioppino (Seafood Stew) - Shrimp, Scallops, Mussels, Clams, Seafood Tomato Brodo, M’tucci’s Bread $28

Weekend Cocktail -

Sun on the Horizon - Teremana Blanco Tequila, China China Amaro, Fresh Lime & Orange Juice


M’tucci’s Moderno

14 oz Ribeye - Salt Water Potatoes, Grilled Asparagus, Salsa Verde $43

Pan-Seared Mahi Mahi - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $28

8 oz. Grilled Lamb Strip Loin - Garlic Mashed Potatoes, Roasted Spring Veggies, Port Wine Sauce $31

Weekend Cocktail

Some Bunny Needs a Daiquiri - Bacardi Blanca Rum, Vara Añejo Rum, Peach Puree, Fresh Lime Juice, Simple Syrup

M’tucci’s Twenty-Five

24 oz Hand Cut Porterhouse - Charred Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry Bone Marrow Butter $43

Pan-Seared Ruby Trout - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $36

Lobster & Shrimp Risotto - Sous Vide Lobster Tail, Patagonia Pink Shrimp, Lobster Cream Sauce $34

Weekend Cocktail

The Desert Bird - 818 Reposado Tequila, Citronge, Strawberry Shrub, Fresh Lime & Orange Juice

M’tucci’s Bar Roma

Chicken Cacciatore Pasta - Braised Chicken Thigh, White Wine, Mirepoix, Roasted Tomato Ragù Lemon Butter Caper Sauce with Spaghettini $19

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

Weekend Cocktail

Lemon Meringue - Absolut Vanilla Vodka, M’tucci’s Limoncello, Fresh Lemon Juice, Half & Half, Graham Cracker Rim

Live Music for April

M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm  

4/9 Marisa Lynch

4/12 Nathan Fox

4/16 Shane Wallin 

4/19 RJ Perez 

4/23 Nathan Fox

4/26 Shane Wallin

4/30 Jacob Chavez

M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30  

4/7 Nathan Fox

4/13 Shane Wallin 

4/14 RJ Perez 

4/20 Jacob Chavez

4/21 Lani Nash 

4/27 Justin Nuñez 

4/28 Melissa Rios 

M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30  

4/7 Jacob Chavez

4/13 Javier Ortega 

4/14 Lani Nash

4/20 Oscar Butler 

4/21 Justin Nuñez 

4/27 Nathan Fox

4/28 Eryn Bent

Teddy Roe’s Bar

4/10 Scott Hooker and Fam

4/17 Alex Murzyn (sax, piano and vocals)

4/24 Xandra

Thanks for reading. See you next Friday. Ciao!

Sheehan Wine Pairing Dinner

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M’tucci’s Moderno is looking forward to our April 13 Pairing Dinner with Sheehan Winery, one of New Mexico’s most prolific wine makers. With a significant line up of varietals and blends, Sheehan sources all of their grapes from their vineyards in Corrales, Albuquerque’s South Valley and Bosque Farms, as well as from several grape growers around our state.

Sean Sheehan worked at several wineries before starting his own in 2015. Our Pairing Dinner at M’tucci’s Italian last year was a huge success, with every seat filled by long-time Sheehan fans and by guests who were not familiar with some of his wines. Sean will be at M’tucci’s Moderno to introduce and describe each wine paired with the five courses.

The dinner begins with two single varietal wines that use grapes that are popular in France for Rhone and Provencal wines. The Cinsault Rosé has become a popular wine at M’tucci’s Bar Roma and certainly one of our favorite rosés. The grapes are grown in the Las Cruces area and the wine has balanced berry flavors and a crisp finish that pair nicely with the Scallops.

The next course features another varietal, Mourvèdre, which originated in Spain and is also widely grown in France for blends in the Rhone Valley. The Sheehan version is made from grapes grown by Don Pabst in Las Cruces.

The Ollphiest is a wine unique to Sheehan. What is it? Winemaker Sean Sheehan explains:

“The Ollpheist is a red blend made from obscure old vine varietals.  Ollpheist means "monster" in Gaelic.  The reason we call it this, is that the unusual varietals (Baco Noir, Leon Millot, Rougenne, Regent) are considered to be a monster to deal with, and are often believed to be impossible to make good wine from.”  

“We beg to differ.  We have won multiple gold medals for our Ollpheist, including the best wine in the state in 2019 (Premier Award at the State Wine Competition).   It is now our best selling red wine, and something we are very proud of.”  

“The Turas is an exciting new project for us.  It is 100% late harvest Syrah.  These grapes are picked late in the growing season to accentuate their fruity character, and provide natural sweetness for the wine.   Fermentation is stopped with brandy made from our wine, in collaboration with Hollow Spirits Distillery here in ABQ.  The resulting wine has amazing structure and depth, with it's sweetness balanced to the fruit and natural acidity in the wine.”

The fourth course Ribeye will be paired with Aglianico, a big wine from a grape that is one of the top three grapes in Italy and is grown primarily in Basilicata and Campania in the South. Chef Brianna has created her own Panna Cotta (a classic Italian sweetened cream) for the final course, which will pair with a classic Port-style dessert wine, Turas.

The Sheehan Pairing Dinner at M’tucci’s Italian sold out and so will this dinner. You can book your table and prepay by clicking the button below. The dinner is $98.51 per person, which includes tax and gratuity. See you there!!

All New Italian Cheesecake at all M’tucci’s

House Made Graham Cracker Crust, Strawberry Shrub + Ginger Jam & Mint Shortbread Cookies

Please nominate us, then vote!

Weekend Specials

M’tucci’s Italian

Ravioli - Sun Dried Tomatoes Ricotta Filling - Roasted Chicken, Shallots, Poblano Roasted Cream Sauce, Crispy Prosciutto $27

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

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

Braise - Half Chicken braised in White Wine & Rosemary, Sweet Potatoes Mash, Sautéed Broccolini, Braising Sauce, Parsley $29

Weekend Cocktail -

Orange You Glad it’s the Weekend? - Aperol, China China, Fresh Orange Juice, Simple Syrup


M’tucci’s Moderno

14 oz NY Strip - Salt Water Potatoes, Grilled Asparagus, Salsa Verde $36

Pan-Seared Yellowtail - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $24

Seafood Pasta - Pink Jumbo Shrimp, Celery & Onions, Seafood Sauce $25

Weekend Cocktail

The Angry Dragon - Hibiscus-Infused Wheeler’s Gin, Hollow Spirits Gin, O3, Fresh Lemon Juice, Dragonfruit Simple Syrup, Rose Water

M’tucci’s Twenty-Five

14 oz Hand Cut Ribeye - Charred Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry Bone Marrow Butter $43

Pan-Seared California Halibut - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $36

Shrimp Fettuccine al Nero di Sepia - Garlic Butter Shrimp, Broccoli, Italian Style Marinated Tomatoes, Tomato Cream Sauce, House Made Squid Ink Fettuccine $25

Weekend Cocktail

Two-Way-Street - Angel’s Envy Bourbon, Amaro Nonino, Zucca Robarbaro, Pio Cesar, Dos Dues

M’tucci’s Bar Roma

Giardino di Polenta - Cold Smoked Balsamic Glazed Portobello Mushroom, Rosemary Polenta, Sautéed Red Onions & Red Peppers, Grilled Asparagus $19

Bluenose Sea Bass - Garlic Whipped Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $35

Weekend Cocktail

Spa Water - Prairie Cucumber Vodka, Muddled Cucumber & Fresh Mint, Fresh Lime Juice, Simple Syrup, Grapefruit Bitters

Live Music for March & April

M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm 

4/2 Lani Nash

4/5 Shane Wallin 

4/9 Marisa Lynch

4/12 Nathan Fox

4/16 Shane Wallin 

4/19 RJ Perez 

4/23 Nathan Fox

4/26 Shane Wallin

4/30 Jacob Chavez

M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30  

3/31 Alex Long

4/6 Justin Nuñez 

4/7 Nathan Fox

4/13 Shane Wallin 

4/14 RJ Perez 

4/20 Jacob Chavez

4/21 Lani Nash 

4/27 Justin Nuñez 

4/28 Melissa Rios 

M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30 

3/31 Matt Jones

4/6 RJ Perez 

4/7 Jacob Chavez

4/13 Javier Ortega 

4/14 Lani Nash

4/20 Oscar Butler 

4/21 Justin Nuñez 

4/27 Nathan Fox

4/28 Eryn Bent

Teddy Roe’s Bar

4/3 Tracey Whitney

4/6 Steph Sugar

4/10 Scott Hooker and Fam

4/17 Alex Murzyn (sax, piano and vocals)

4/24 Xandra

Thanks for reading. See you next Friday. Ciao!

M'tucci's Italian Desserts

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With our tempting array of appetizers and generous entrée portions, there isn’t always room for dessert. Which would be a shame, because you could be missing one of the highlights of dining at M’tucci’s. Our dessert and pastry team, led by Executive Pastry Chef, Brianna Dennis, creates Italian classics like Semifreddo, Affogato, Gelato and Tiramisu.

“My love of baking came from being in culinary school and seeing a piece of chocolate or danish completely change a person’s day, emotions and attitude. Being able to help cheer up someone’s day with a simple pastry made me fall in love with the patience and science of baking,”said Brianna.

In the next week, each M’tucci’s will offer the same dessert menu, with a few new items and most of your favorites. All are made in the affectionately-named Pastry Palace, which occupies a small corner of the building at M’tucci’s Twenty-Five.

“We were beyond fortunate to get Bri on our team a few years back. Anyone in this industry knows she’s one of the top Pastry chefs in the state. Her teaching background allows her to juggle a million tasks and still be able to show someone on her team how to correctly create confections,” said Company Chef Shawn Cronin.

”Bri and Maricella have created a team that has excelled beyond anything we thought was possible. From making more than 400 tiramisu weekly, to 300 pies annually for Thanksgiving, to the intricate desserts for our pairing dinners, they do it all and do it well,” he said.

M’tucci’s President John Haas and executive pastry chef brianna dennis at the 9th anniversary dinner.

“Before we opened M’tucci’s Twenty-Five, we made the decision we wanted to have an elite pastry program.  Brianna was already family to us through many of the connections and time we had shared.  There really was no other choice, if you want to be the best, you’ve got to surround yourself with the best!  She is the type of person you are thankful to see when you walk into work everyday.  She makes everything and everyone around her better…..as long as she’s not feeling cantankerous that day (he chuckles),'“ said M’tucci’s President John Haas.  

When you are thinking of Italian desserts, it’s hard not to place Tiramisu (literally pick-me-up in Italian) at the top of the list. The stories behind the creation of this Italian classic are many, but it’s likely that it was created in the city of Treviso in the 1960s. In 2013 Veneto governor Luca Zaia applied for EU certification for the dessert based on the ingredients used when it was invented in 1970 in the Alle Beccherie restaurant in Treviso, near Venice. Traditional tiramisù is made from egg yolks and sugar whipped with mascarpone cheese layered over coffee-soaked , ladyfinger biscuits (Savoiardi) topped with a dusting of cocoa powder.

Tiramisu 2.0

“When we first starting talking about Tiramisu, Bri and I both thought it was an obvious classic, but that any dessert should have a crunch. She came up with placing spiked espresso-soaked ladyfingers in a cloud of mascarpone and putting that on a chocolate graham cracker. She knew that coffee was a huge part of any tiramisu so she created espresso meringues to go on top. We tried it and knew she had created a winner, which is by far our most popular dessert,” said Shawn.

Look for the new dessert menu to arrive in the next week at all M’tucci’s. It will include a few dessert cocktails, as well as some terrific Amaro suggestions. Remember, save room for dessert!

On tap at M’tucci’s and in pint cans at teddy roe’s bar

Read about Teddy Roe’s POLICY Wheat in today’s ABQ Journal!

April 13 Sheehan Wine Pairing Dinner @ M’tucci’s Moderno

Click Below to Reserve Your Table

Weekend Specials

M’tucci’s Italian

Ravioli - Beef Ricotta Filling - Roasted Butternut Squash, Red Onions, Artichoke, Cajun Cream Sauce, Pecorino, Basil $27

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

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

Braise - 14 oz. Marsala Wine Braised Short Rib - Parsnip Puree, Haricot Vert, Chives $31

Weekend Cocktail -

Tastes Like Summer - Aviation Passion Brewed Gin, M’tucci’s Pineapple Rosemary Shrub, Fresh Lemon Juice, Simple Syrup


M’tucci’s Moderno

6 oz Black Angus Filet - Salt Water Potatoes, Grilled Asparagus, Salsa Verde $36

Pan-Seared Yellowtail - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $24

Half Herb Roasted Chicken - Grilled Asparagus, Cranberry Gastrique $23

Weekend Cocktail

Pisco Grapefruit Sour - Caravedo Pisco, Aquafaba, Grapefruit Juice, Fresh Lemon Juice, Simple Syrup, Angostura Bitters

M’tucci’s Twenty-Five

24 oz Hand Cut T-Bone - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry Bone Marrow Butter $42

Pan-Seared Mahi Mahi - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $31

Lobster & Shrimp Risotto - Sous Vide Lobster Tail, Patagonia Pink Shrimp, Lobster Cream Sauce $34

Weekend Cocktail

Matcha Matcha Man - Vanilla Vodka, Matcha Tea, Half & Half, Simple Syrup

M’tucci’s Bar Roma

12 oz. Cold Smoked Veal Porterhouse - Rosemary Polenta, Seared Cauliflower, Red Onion, Fresh Herbs, Pancetta, White Wine Demi Glaze $37

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

Weekend Cocktail

Pomegranate Whiskey Smash - Stranahan’s Whiskey, Pomegranate Juice, Muddled Orange, Simple Syrup, Angostura Bitters

Live Music for March & April

M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm

3/26 Lani Nash

3/29 Gilbert Uribe 

4/2 Lani Nash

4/5 Shane Wallin 

4/9 Marisa Lynch

4/12 Nathan Fox

4/16 Shane Wallin 

4/19 RJ Perez 

4/23 Nathan Fox

4/26 Shane Wallin

4/30 Jacob Chavez

M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30 

3/24 Matt Jones

3/30 Shane Wallin 

3/31 Alex Long

4/6 Justin Nuñez 

4/7 Nathan Fox

4/13 Shane Wallin 

4/14 RJ Perez 

4/20 Jacob Chavez

4/21 Lani Nash 

4/27 Justin Nuñez 

4/28 Melissa Rios 

M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30 

3/24 Oscar Butler 

3/30 Cali Shaw

3/31 Matt Jones

4/6 RJ Perez 

4/7 Jacob Chavez

4/13 Javier Ortega 

4/14 Lani Nash

4/20 Oscar Butler 

4/21 Justin Nuñez 

4/27 Nathan Fox

4/28 Eryn Bent

Thanks for reading. See you next Friday. Ciao!

M'tucci's & Steel Bender Brewyard

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M’tucci’s collaborates with many local businesses, but one of our longest-running and closest relationships is with Steel Bender Brewyard (SBB). During the past few years, we have done pairing dinners, created desserts to pair with their stouts at Christmas, and passed our Maker’s Mark bourbon barrels to them for aging their sensational Belgian-Style Quad, Amelia. Several more beers with our barrels are coming soon!

This week they celebrated their 6th anniversary with new beer releases and live music. Check out their website, Instagram feed or Facebook page for details. Despite the busy anniversary week, Shelby Chant, SBB Marketing Director & Co-Owner, sat down with La Gazzetta at M’tucci’s Twenty-Five to talk about the long history between our families and our businesses. The history between the Chant and the Spiegel families that spans seven decades.

“As a family, we have been fans of the (M’tucci’s) restaurants, fans of the food, fans of the staff - just the incredible ambiance that has been created. This building (M’tucci’s Twenty-Five) is such a sentimental favorite for us because we designed most of Steel Bender sitting at that bar (when it was previously Chama River Brewing Co.),” she said.

Steel Bender was built by the Chant brothers (Ethan, Chris, Greg) on land they owned along 2nd St. in the Village of Los Ranchos. They didn’t originally intend to go into the brewing business. When they were meeting with the Village leaders about what they might build on the nearly five acre lot, the suggestion was made to build something that would bring people into the village and bring the village together: Chris Chant said, “what about a brewery?” The suggestion was enthusiastically received.

Chant Associates usually builds large buildings and finishes them to suit the tenant. Initially, they thought they would build a brewery and then find a tenant. Then they asked themselves, “why don’t we give it a shot and do it ourselves”?

Shelby said the brothers are like puzzle pieces, experts in their particular areas, and work together very well, but they know what they don’t know and they know to surround themselves with the best people - who may know more than they do. So they found their team and opened in 2017.

“It (our relationship) started with M’tucci’s Moderno, which was our first distribution account in the city. Since then we reach out to them (M’tucci’s) about projects and they reach out to us. It’s just been a long, lovely relationship,” she said.

Chef Brianna created the Irish Car Bomb Gelato with a Steel Bender Brickie Stout Brownie for St. Patrick’s Day Weekend. It will be available this weekend at all M’tucci’s restaurants.

The next big collaboration between Steel Bender and M’tucci’s will be released next Tuesday. Teddy Roe’s POLICY Wheat beer will be on tap at the restaurants and in 16 oz. cans at Teddy Roe’s Bar. One of Teddy Roe’s Bartenders/Managers, Arcy Law, approached Shelby & Ethan and asked if SBB would brew a beer just for Teddy Roe’s. After several meetings between Arcy, Jess, M’tucci’s Partners and the SBB team, the beer was brewed early in March and is on the canning line today. It’s a German Hefeweizen-style with German yeast and hops.

“We really take pride in all of our local partnerships and are excited to be working with Steel Bender again. The beer is obviously amazing but it's more about our relationship with Shelby, Ethan and the whole crew over there. When it came time to talk about brewing a beer for Teddy Roe's, Steel Bender was the obvious choice (especially when they were already Teddy Roe’s members). I'm a big fan of the POLICY wheat they created and can't wait to pair it with different charcuterie, ribs, sausages, laying in a hammock, camping, Tuesday nights etc.,” said Company Chef Shawn Cronin.

label designed by award winning designer jamie gros from field theory lab

Teddy Roe’s POLICY Wheat Canning Day at Steel Bender Brewyard

Weekend Specials

St. Patrick’s Day Dessert

Irish Car Bomb House Made Gelato - Belle Meade Bourbon, Kahlúa, Bailey’s Irish Cream & Steel Bender Brickie Stout Brownie with Chocolate Ganache

Available at all locations Friday until it’s gone

M’tucci’s Italian

Ravioli - Spicy Sage Ricotta Fill - Cotto Ham, Asparagus, Caramelized Onions, Gorgonzola Thyme Cream Sauce, Pecorino, Parsely $27

Double Bone Herb Rubbed Elk Chops - Hand Cut Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $39

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

Braise - 20 oz. Red Wine Pomegranate Braised Lamb Shank - Horseradish Mashed Potatoes, Vegetable Medley, Mint $39

Weekend Cocktail -

Finnegan’s Proclamation - Proclamation Irish Whiskey, Fresh Lemon & Orange Juices, Maple Syrup, Egg


M’tucci’s Moderno

24 oz Porterhouse - Salt Water Potatoes, Grilled Asparagus, Salsa Verde $41

Pan-Seared Monkfish - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $28

Chicken Confit Risotto - Mushrooms, Celery, Carrots, Alfredo Sauce $21

Weekend Cocktail

M’tucci’s Zero Proof Cocktails - Aficionada, Spice of Life & Elder & Wiser

M’tucci’s Twenty-Five

12 oz Veal Porterhouse - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry Bone Marrow Butter $36

Pan-Seared Ono - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $36

Special Seafood Gnocchi - Homemade Pan Seared Gnocchi - Patagonia Pink Shrimp, Chopped Wild Clams, Roasted Sweet Corn, Green Bell Peppers, Wine Cream Sauce $24

Weekend Cocktail

Peachy Leprechaun - Slane Irish Whiskey, Campari, Fresh Lemon Juice, Honey Simple, Peach Puree

M’tucci’s Bar Roma

Braised BeefBrisket - Purple Kale & Apple Slaw, Garlic Whipped Mashed Potatoes $19

Pan-Seared Ruby Red Trout - Garlic Whipped Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $25

Weekend Cocktail

Black is the New Green - Jameson’s Black Irish Whiskey, Contratto Rosso Vermouth, Strega, Angostura Bitters

Irish Slammer - Guinness Stout, Jameson’s Irish Whiskey, Bailey’s Irish Cream

Live Music for March & April

M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm

3/19 Shane Wallin 

3/22 Cali Shaw

3/26 Lani Nash

3/29 Gilbert Uribe 

4/2 Lani Nash

4/5 Shane Wallin 

4/9 Marisa Lynch

4/12 Nathan Fox

4/16 Shane Wallin 

4/19 RJ Perez 

4/23 Nathan Fox

4/26 Shane Wallin

4/30 Jacob Chavez

M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30 

3/17 Cali Shaw

3/23 Lani Nash

3/24 Matt Jones

3/30 Shane Wallin 

3/31 Alex Long

4/6 Justin Nuñez 

4/7 Nathan Fox

4/13 Shane Wallin 

4/14 RJ Perez 

4/20 Jacob Chavez

4/21 Lani Nash 

4/27 Justin Nuñez 

4/28 Melissa Rios 

M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30 

3/17 RJ Perez 

3/23 Marisa

3/24 Oscar Butler 

3/30 Cali Shaw

3/31 Matt Jones

4/6 RJ Perez 

4/7 Jacob Chavez

4/13 Javier Ortega 

4/14 Lani Nash

4/20 Oscar Butler 

4/21 Justin Nuñez 

4/27 Nathan Fox

4/28 Eryn Bent

Thanks for reading. See you next Friday. Ciao!

M'tucci's Craft

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Editor on Vacation: This is a reprint, slightly updated, from the second La Gazzetta, published on Friday, March 29, 2019.

We hear the word Craft a lot these days: Craft beer, craft brewing, craft cocktails. Craft is defined as “a skill or technique”.

At M’tucci’s, we take the word “craft” seriously, whether it concerns our food or our beverages. However, there is another very important element that must be paired with the word “craft” and that is “time.” Because good food and cocktails not only take skill to prepare, they require time to prepare properly. While the “Slow Food” movement doesn’t seem to be mentioned much anymore (perhaps because it’s become normal instead of different), we still embrace the concept and make it part of our daily routine.

We are very proud of our house made products, including pasta, cured pork, mozzarella and burrata. A few years ago we started working with Sackett Farms, a small family-owned farm in Iowa that raises a Duroc/Hampshire cross, which results in superior pork. In addition to fresh cuts, we cure their pork for our guanciale, pancetta, capicolla and bacon.

A few years ago our managing partner in charge of our beverage program, Austin Leard, revived the 17th century tradition of Shrubs. Shrubs are a sharp, tangy infusion of fruit, vinegar and sugar. They can be traced back to American colonial days, though regions across the globe, from the Middle East to Asia, have offered their own unique interpretations. The American version of the shrub dates back to 17th century England where vinegar was used as an alternative to citrus juices to preserve berries and other fruits.

At M’tucci’s, we have revived this preservation method (which is becoming popular across the country) and built an amazing beverage program around it. Since 2014, we have experimented with many different combinations of fresh fruit, local herbs, and various vinegars. Needless to say, we have created many winning combinations. With more than 50 flavors in the last 3 years, we continue to push the envelope with many more to come. The process for making our Shrub flavors takes two weeks.

Since July 2017, M’tucci’s Restaurants has been bottling our four core flavors:  Strawberry Basil, Blueberry Raspberry, Pineapple Rosemary, and Blackberry. They are for sale at all of our locations and are used in our carefully crafted cocktails. Two popular Shrubs are: Smoked Peach Shrub (Knob Creek Bourbon, Smoked Peach Shrub, Fresh Lemon Juice and Club Soda) and the Strawberry Basil Shrub (Effen Cucumber Vodka, Strawberry Basil Shrub, Fresh Lime Juice and Club Soda).

Sheehan Wine Pairing Dinner at M’tucci’s Moderno

Thursday, April 13 @ 6:30

Details coming soon on Facebook, Instagram and in this space.

head mixologist Michael Trujillo Chills glasses and amaro with liquid nitrogen at the M’tucci’s twenty-five amaro pairing dinner on 3/9. What surprises are planned for the next pairing dinner?

Weekend Specials

M’tucci’s Italian

Ravioli - Beef and Ricotta - Rosemary Cream Sauce, Sun Dried Tomatoes, Napa Cabbage, Anchovy, Feta, Parsley Oil, Microgreens $27

Boneless Ribeye: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $49

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

Braise - Red Wine Red Sauce Bison Short Rib - Creamy Gorgonzola Polenta, Sautéed Haricot Verts, Mint $31

Weekend Cocktail -

Mint Mojito - Bacardi Superior Rum, Mint Leaves, Sparkling Water, Lime Juice, Simple Syrup


M’tucci’s Moderno

24 oz. T-bone - Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $39

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

Shrimp Diavolo Spaghetti - Pink shrimp, Marinara, Celery, Green Chile, Capers, Caramelized Onions, Pepper Flakes $21

Weekend Cocktail

Spice of Life - Dulce Vida Pineapple Jalapeño Tequila, O3 Triple Sec, Tequila Espolon Reposado, Angostura Bitters, Pineapple Rosemary Shrub, Lemon Juice, Lime Juice, Honey Simple

M’tucci’s Twenty-Five

14 oz. Ribeye - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $49

Pan-Seared Grouper - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $38

Salmon and Crab Cannelloni - Stuffed Pasta with Herb Ricotta Cheese, Salmon Confit, Crab Meat, Lobster Cream Sauce, Mozzarella Cheese, Basil, Shaved Parmesan $27

Weekend Cocktail

Orange Creamsicle - Captain Morgan Spiced Rum, Amaro Nonino, Passion Fruit Alchemist Syrup, Peach Alchemist Syrup, Half & Half, Lemon Juice, Simple Syrup


M’tucci’s Bar Roma

14 oz. Brown Sugar Crusted Ribeye - Carnival Cauliflower Risotto with Red onions, Kale, Crispy Shallots $45

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

Weekend Cocktail

Ryes of the Almonds - George Dickel Rye Whiskey, Liquid Alchemist Almond Orgeat, House Grenadine, Lemon Juice

Live Music for March

M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm

3/12 Alex Long

3/15 RJ Perez 

3/19 Shane Wallin 

3/22 Cali Shaw

3/26 Lani Nash

3/29 Gilbert Uribe 

M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30

3/10 Eryn Bent

3/16 Nathan Fox 

3/17 Cali Shaw

3/23 Lani Nash

3/24 Matt Jones

3/30 Shane Wallin 

3/31 Alex Long

M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30

3/10 Lani Nash 

3/16 Matt Jones

3/17 RJ Perez 

3/23 Marisa

3/24 Oscar Butler 

3/30 Cali Shaw

3/31 Matt Jones

Thanks for reading. See you next Friday. Ciao!

M'tucci's Amaro Pairing Dinner

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To most of us who love Italian cuisine, an Italian meal is not complete without wine and maybe an espresso to finish. An Italian might suggest that you’ve omitted an important part of the meal - an Amaro. A few years ago, my knowledge of these wonderful bitter-sweet beverages didn’t go beyond Campari (which I drank with club soda and lemon) and Jagermeister (which I hate).

I have discovered that there is one thing universally loved by management, the chefs and the bartenders at M’tucci’s - and that is amari (plural of amaro, which means bitter in Italian). Because of their influences and a few recent trips to Italy, my spirits cabinet usually has 2-3 different amari.

Amanda Romero, the General Manager at M’tucci’s Bar Roma, says they are much more than just an aid to digestion.

“I love that each amaro has different flavors and layers, mixing between bitter, herbal & nutty. Although I have my favorite brands, I will always order an Amaro that I've never tried to see what flavor combinations it has to offer. All Amaro are different which means you can order one to match your mood! There are sweeter amaro, extra bitter amaro, earthy amaro, the list is endless. My favorite amaro has remained Cynar,” she said.

Spend some time at our bars, or at any bar that cares about the craft of cocktails, and you’ll notice the increasing number of amari on the shelf.

A centuries-old beverage, amari began as healing tonics or elixirs used for medicinal purposes. While there are an astounding number of styles and makers of amaro throughout Europe, nearly all of them begin with a neutral spirit or wine that is macerated with bitter barks, seeds, spices, flowers, vegetables, herbs and citrus peels, then balanced with sugar. Some of the bitter agents include gentian root, angelica root, wormwood and cinchona bark. You might find anise, cardoon, clove, rhubarb, cardamom, licorice and juniper among the herbal profiles. Some amari are barrel-aged for complexity. The recipes are all closely guarded secrets.

The flavor profiles of amari are definitely local. Amari made in the North rely more on the herbs and flowers available in the mountains, while Southern amari might use more citrus peels.

Humans are born with an aversion to bitter flavors and many of us (Americans) have more interest in the flavors: sweet, sour and salty - even umami. So, a little palate education is necessary to appreciate bitter flavors, and we are acquiring that appreciation by drinking IPAs, cocktails with tonic water, and even coffee and tea. Italians embrace bitter foods early in their lives (greens, chocolate, espresso) and consequently have a long history with bitter flavors and especially with amari.

To an Italian a liqueur is an amari if it is consumed after dinner, which would leave Aperol, Campari and many vermouths off of the list. Is a vermouth an amaro? Technically it’s not, but you would have to consider them bitter cousins, vermouth is usually the lower alcohol cousin. Vermouths fall into the category of aperitvo (before dinner), not digestivo.

M’tucci’s Zero Proof Cocktails

Do you want a tasty cocktail without the alcohol? Then we have some specials for you at all locations beginning next Wednesday.

SPICE OF LIFE MARTINI

Ritual Tequila Alternative, Lyres Triple Sec, Liquid Alchemist Tamarindo Syrup, Fresh Lime Juice, Simple Syrup, Tajin Salt Rim

ELDER & WISER

Seedlip Grove 42, Liquid Alchemist Passion Fruit Syrup, Fresh Mint, Muddled Lemon, Simple Syrup, Elderflower Fever-Tree Tonic

AFICIONADA

House Smoked Ritual Tequila Alternative, Seedlip Garden, Lyres Triple Sec, Fee Brothers Grapefruit Bitters, Agave Syrup, Fresh Lime Juice, Orange Zest, Half Salt Rim

aficianada, Spice of life and Elder & Wiser

Weekend Specials

M’tucci’s Italian

Ravioli - Pesto Ricotta Fill - Lobster, Shrimp, Roasted Cherry Tomatoes, Turnip Greens, Vodka Sauce, Pesto Bread Crumbs $27

Hand Cut 14 oz Ribeye - Hand Cut Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $49

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

Braise - 14 oz Beef Short Rib - Blueberry Shrub Braise - Gnocchi, Wild Mushroom, Caramelized Onions, Beef Brodo $31

Weekend Cocktail -

Crème Brûlée Martini - Absolut Citron, Frangelico, Half & Half, Vanilla Syrup, Chocolate Bitters


M’tucci’s Moderno

14 oz NY Strip - Salt Water Potatoes, Grilled Asparagus, Salsa Verde $36

Pan-Seared Ruby Trout - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $24

Pasta Prestata - Chardonnay Cream Sauce - Pink Patagonia Shrimp, Baby Scallops, Whole Clams, Diced Salmon, Sundried Tomatoes, Cream Sauce, Linguine Pasta $24

Weekend Cocktail

Estremamente Rosa - Pink Whitney Vodka, Sandia Watermelon Cider, Apple Blossom Bitters, Grapefruit Juice, Pineapple Juice, Simple Syrup

M’tucci’s Twenty-Five

12 oz Veal Porterhouse - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry Bone Marrow Butter $36

Pan-Seared Ono - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $36

Special Seafood Gnocchi - Homemade Pan Seared Gnocchi - Patagonia Pink Shrimp, Chopped Wild Clams, Roasted Sweet Corn, Green Bell Peppers, Wine Cream Sauce $24

Cicchetti Special

Duck Pâté - Agave Braised Apples, Pickles, Red Onions, Arugula, Herb Crostini, Smoked Shrub Jam

Weekend Cocktail

Basil Smash - Aviation Gin, Passion Fruit Syrup, Muddled Basil, Citrus


M’tucci’s Bar Roma

Garlic Sausage & White Clam Pizza - Linguica, Pink Patagonia Shrimp, Marinated Peppers, Calabrian Chili, Aged Mozzarella, ‘NDuja Butter, Fresh Herbs $16

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

Weekend Cocktail

La Mariposa - Red River Gin, Montenegro, Creme De Cassis, Lemon Juice, Simple Syrup

Live Music for March

M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm

3/5 Oscar Butler

3/8 Shane Wallin 

3/12 Alex Long

3/15 RJ Perez 

3/19 Shane Wallin 

3/22 Cali Shaw

3/26 Lani Nash

3/29 Gilbert Uribe 

M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30 

3/3 Lani Nash 

3/9 RJ Perez 

3/10 Eryn Bent

3/16 Nathan Fox 

3/17 Cali Shaw

3/23 Lani Nash

3/24 Matt Jones

3/30 Shane Wallin 

3/31 Alex Long

M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30 

3/3 Alex Long

3/9 Shane Wallin 

3/10 Lani Nash 

3/16 Matt Jones

3/17 RJ Perez 

3/23 Marisa

3/24 Oscar Butler 

3/30 Cali Shaw

3/31 Matt Jones

Thanks for reading. See you next Friday. Ciao!

New Menus at M'tucci's

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We create Weekend Specials for several reasons: to offer our regular guests something not usually on the menu, to give our chefs the opportunity to create new dishes with fresh seasonal products and to discover which items are the most popular and will become a regular item on our menus.

Recently, Company Chef/Partner Shawn Cronin, M’tucci’s Italian GM/Partner Chris O’Sickey and Chef/Partner Cory Gray put their heads together and added ten new or reimagined dishes to the lunch and dinner menu at M’tucci’s Italian.

“We are using a few ingredients that some people are not familiar with, like fennel and butternut squash, and used them in a couple of ways,” said Cory. “By pickling or sautéing a vegetable, it changes the flavors and makes it shine. Neither of these ingredients are just one-dimensional.”

“We’ve always been a traditional from-scratch kitchen and we are using ingredients that are very common in Italy, but may not be familiar to New Mexico, like Calabrian Chiles. Most of our guests probably like chiles, but have never had a Calabrian Chile,” he said.

The new items adhere to the M’tucci’s philosophy, which is deeply rooted in Italian cooking traditions: find the best ingredients and prepare them simply. Technique and recipes are designed to make each ingredient shine.

“All of these dishes are very simple and let the high quality of the ingredients speak for themselves. That’s the beautiful thing about Italian food, the preparation is not complicated. We like to take an ingredient and show the many ways it can be prepared. Like a carrot - you can make it bitter, make it sweet or make it savory.”

The Octopus for the Pulpo Flatbread is imported from Spain. Cory said that even though the octopus is difficult to prepare consistently, Chef Damien from M’tucci’s Bar Roma discovered a 12-15 hour technique for tenderizing the octopus and the results are amazing. Sorry, we aren’t sharing our secret, but you can come and taste the results!

Amaro Pairing Dinner at M’tucci’s Twenty-Five

New Cocktails and New Dishes

New Menus at M’tucci’s Moderno

The main menu has new appetizers, such as: Roasted Apple Hummus and Saffron & White Wine Mussels. New entrees include Sackett Farms Pork Loin Milanese and Linguine di Mare.

Weekend Specials

M’tucci’s Italian

Ravioli - Roasted Agave Fennel & Ricotta - Diced Salmon, Cockle Clams, Asparagus, Capers, Tomatoes, Lemon Cream Sauce, Pecorino & Parsley $27

24 oz. Hand-Cut T-Bone: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $39

Pan-Seared California Halibut - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $37

Braise - Red Wine Braised Sackett Farm Pork Shanks - Gorgonzola Creamy Polenta, Sauteéd Garlic Spinach $29

Weekend Cocktail -

The Razzmanian Devil - Absolute Razz, Blue Razz Syrup, Lemon Juice, Orange Juice


M’tucci’s Moderno

6 oz. Black Angus Filet - Salt Water Potatoes, Grilled Asparagus, Salsa Verde $36

Pan-Seared Rockfish - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $24

Pan-Seared Atlantic Salmon - Garlic Mashed Potatoes, Sautéed Broccolini, Madeira Herb Pan Sauce $25

Weekend Cocktail

Easy Breezy - Absolut Vanilla, Absolute Citron, Lemon Juice, Liquid Alchemist Passion Fruit, Simple Syrup, Orange Bitters

M’tucci’s Twenty-Five

24 oz. Porterhouse - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $43

Pan-Seared Dry Scallops - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $42

Frutti di Mare - Shrimp, Mussels, Clams, Scallops, Spicy Crushed Tomatoes, Basil on House Made Linguine $26

Cicchetti Special

Duck Pâté - Agave Braised Apples, Pickles, Red Onions, Arugula, Herb Crostini, Smoked Shrub Jam

Weekend Cocktail

Cherry Bomb - Absolut Citron, Bombay Bramble, Lemon Juice, Simple Syrup, Cherry Bitters and Maraschino Cherries


M’tucci’s Bar Roma

Cold-Smoked Za’atar-Spiced -Bison NY Strip - Crispy Salt Water Potatoes, Pan-Seared Haricot Vert, Red Onion & Marinated Sweet Red Peppers with Balsamic Glazed Cherries $39

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

Weekend Cocktail

Notavardier - Woodford Private Reserve, Carpano Antica, Aperol

Live Music for February & March

M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm

2/26 Shane Wallin

3/1 Alex Maryol

3/5 Oscar Butler

3/8 Shane Wallin 

3/12 Alex Long

3/15 RJ Perez 

3/19 Shane Wallin 

3/22 Cali Shaw

3/26 Lani Nash

3/29 Gilbert Uribe 

M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30

2/24 Justin Nuñez 

3/2 Marisa 

3/3 Lani Nash 

3/9 RJ Perez 

3/10 Eryn Bent

3/16 Nathan Fox 

3/17 Cali Shaw

3/23 Lani Nash

3/24 Matt Jones

3/30 Shane Wallin 

3/31 Alex Long

M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30

2/24 Javier Ortega 

3/2 Nathan Fox 

3/3 Alex Long

3/9 Shane Wallin 

3/10 Lani Nash 

3/16 Matt Jones

3/17 RJ Perez 

3/23 Marisa

3/24 Oscar Butler 

3/30 Cali Shaw

3/31 Matt Jones

Thanks for reading. See you next Friday. Ciao!

M'tucci's Fresh Pasta

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Two things prompted todays topic: the first is the addition of another pasta machine at M’tucci’s Provisions that makes ravioli. In the past, the dough was rolled, filled and cut by hand - 10 ravioli at a time. A slow, laborious process that limited how often we could offer house made ravioli on the menu. The second was the discovery of the YouTube Channel and the cookbook called “Pasta Grannies”.

With hand made pasta becoming a lost art in Italy, the series and the cookbook shows how home cooks shouldn’t consider making pasta by hand a chore. The Italian grandmothers (nonne) show you that’s it just a matter of practice, something they have been doing daily for most of their lives. Making pasta is relatively simple, using only two ingredients for Northern and Southern Italian pasta; flour & egg for pasta such as tagliatelle or pappardelle and flour and water for shapes common to Southern Italy, like orecchiette or tonnarelli.

Pastas made with egg use an extra-finely milled, soft wheat flour called “00”. We use Italian and American “00” flour. It generally has a 9-11% gluten content. Eggless pastas are made from a distinct species of hard wheat called durum or semolina. The pastas of Southern Italy use this flour for their eggless pastas, since that is where most of this wheat is grown.

When Shawn and John took the pasta making class in Rome, they made pasta with eggs, which produced ravioli and fettuccine. Both were mixed by hand, then worked by hand on a floured board (avoid plastic cutting boards). A pasta machine (get an Italian machine by Imperia) will make the thickness of your pasta more uniform.

At M’tucci’s we make most of our pasta, then it is lightly dried. While it is not rolled and cut by hand, we use Italian-made machines with bronze-cut dies that ensure the pasta is rough, which allows a sauce to coat the pasta, just like you would find in Italy. Currently, we make our own rigatoni, pappardelle, campanelle, spaghettini, linguine, fettucine and ravioli.

“From the start of M’tucci's our philosophy has always been to provide the best service, atmosphere and artisanal food. Naturally when we had a chance to make our own pasta we jumped on board,” said Company Chef Shawn Cronin.

“We didn't realize that it would end up with having to make 3,000 lbs. a week in addition to 5,000 raviolis. Even with that production, we do it because we know that the taste and texture are incredible and we know where the ingredients come from. From the linguine in the Carbonara, to the rigatoni in the Bolognese, the spaghettini in the Cacio e Pepe, or the different raviolis we have across the board, I know they are great dishes because our people are making the pasta fresh daily.“

This is the episode of Pasta Grannies that hooked me on making fresh pasta:

If you aren’t interested in making your own pasta, no worries, at M’tucci’s we’ve got you covered!

M’tucci’s 30-Minute Lunch Menu

When you want to sit down to a great meal but have limited time at lunch, each M’tucci’s has combined a smaller portion of a Soup or Salad and and an Entree with a Lemon Ricotta Cookie for only $16 and we’ll get it to you in 30 minutes. Of course, we welcome you to sit for a traditional 2-hour Italian lunch.

Locations offer unique items, but all have Eggplant parmesan and a house salad,

M’tucci’s Bar Roma

M’tucci’s Moderno

M’tucci’s Twenty-Five

M’tucci’s Italian

Explora Science of Wine

M'tucci's will be at Science of Wine at Explora on February 24! Join us for charcuterie bites at this 21+ only event complete with tastings, cash bars, hands-on wine-themed activities, and all of Explora at your fingertips! Tickets are pre-sale only and can be purchased at:

Weekend Specials

M’tucci’s Italian

Ravioli - Raspberry Shrub Jam/Ricotta filled Ravioli, Elk Chops, Sun-Dried Tomatoes Tea Butter Sauce, Goat Cheese Crème Fraiche, Pecorino & Micro Greens $27

Bone-In Hand-Cut Veal Chop: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $36

Pan-Seared Norwegian Ocean Trout - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $33

Braise - Mirepoix Herb-Braised Sackett Farm Pork Cheeks: Au Gratin Potatoes, Sautéed Broccolini $27

Weekend Cocktail -

Absolute Cosmopolitan - Absolute Vodka, Grand Marnier, Cranberry Juice, Lime Juice


M’tucci’s Moderno

6 oz. Black Angus Filet - Salt Water Potatoes, Grilled Asparagus, Salsa Verde $36

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

Beef Tips Tortellini - Cajun Spiced Beef Tips, Grape Tomates, Rosa Sauce, Gorgonzola Cheese $21

Weekend Cocktail

Desert Rose - Vara Rum, Hibiscus-Infused Hollow Spirits Triple Sec, Blackberry Lemon Thyme Shrub, Lemon Juice, Strawberry Demarara Syrup

M’tucci’s Twenty-Five

14 oz. Ribeye - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $43

Pan-Seared California Halibut - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $37

Chicken Marsala - Grilled Chicken, Garlic Mashed Potatoes, Green Beans, Herbed Marsala Sauce $22

Weekend Cocktail

Pink Panther - Diplomatico Rum, Liquid Alchemist Coconut, Pomegranate Juice, Lime Juice, Simple Syrup & Cinnamon


M’tucci’s Bar Roma

Pork Shank Ragù - Red Wine & Roasted Tomato Braised Pork Shanks, Caramelized Onions, Linguine, Prosciutto Crudo $27

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

Weekend Cocktail

Devil’s Doubloon - Mount Gay Rum, Montenegro Amaro, Lemon Juice, Honey Simple Syrup & Maple Bitters

Live Music for February & March

M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm

2/19 Lani Nash

2/22 Eryn Bent

2/26 Shane Wallin

3/1 Alex Maryol

3/5 Oscar Butler

3/8 Shane Wallin 

3/12 Alex Long

3/15 RJ Perez 

3/19 Shane Wallin 

3/22 Cali Shaw

3/26 Lani Nash

3/29 Gilbert Uribe 

M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30

2/17 Matt Jones

2/23 Shane Wallin

2/24 Justin Nuñez 

3/2 Marisa 

3/3 Lani Nash 

3/9 RJ Perez 

3/10 Eryn Bent

3/16 Nathan Fox 

3/17 Cali Shaw

3/23 Lani Nash

3/24 Matt Jones

3/30 Shane Wallin 

3/31 Alex Long

M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30

2/17 Eryn Bent

2/23 Alex Maryol

2/24 Javier Ortega 

3/2 Nathan Fox 

3/3 Alex Long

3/9 Shane Wallin 

3/10 Lani Nash 

3/16 Matt Jones

3/17 RJ Perez 

3/23 Marisa

3/24 Oscar Butler 

3/30 Cali Shaw

3/31 Matt Jones

Thanks for reading. See you next Friday. Ciao!

Love at M'tucci's

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In case you forgot, Valentine’s Day has its origins in Italy. 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. It was 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.”

Did you spend the last two weeks procrastinating and now you can’t get a reservation for Valentine’s Day? Or maybe you hate going out on one of the busiest nights of the year? Don’t despair, because all four M’tucci’s have created a special menu with special cocktails and yummy dishes for Valentine’s Day and will offer it beginning tonight through Tuesday night. So you can love the one you’re with any night between now and Monday by taking them to dinner at M’tucci’s. (Tuesday night is pretty full at all locations).

Quilaberry, ryeberry and ginberry at M’tucci’s Bar roma

M’tucci’s 30 Minute Lunch

Beginning Wednesday, February 15, we will offer a special lunch menu for you who have limited time on your lunch break. All menus will be posted next week.

Explora Science of Wine

M'tucci's will be at Science of Wine at Explora on February 24! Join us for charcuterie bites at this 21+ only event complete with tastings, cash bars, hands-on wine-themed activities, and all of Explora at your fingertips! Tickets are pre-sale only and can be purchased at:

Live Music for February

M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm

2/12 RJ Perez

2/15 Shane Wallin

2/19 Lani Nash

2/22 Eryn Bent

2/26 Shane Wallin

M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30

2/10 Lani Nash

2/16 RJ Perez

2/17 Matt Jones

2/23 Shane Wallin

2/24 Justin Nuñez 

M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30

2/10 Justin Nuñez

2/16 Matt Jones

2/17 Eryn Bent

2/23 Alex Maryol

2/24 Javier Ortega 

Thanks for reading. See you next Friday. Ciao!

Mortadella ain't Baloney

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If memories of childhood baloney (bologna) sandwiches have kept you from eating Mortadella, I want to convince you that you have been missing something special. I had too many bologna/ketchup/white bread sandwiches in my childhood and mortadella looked too much like bologna. Don’t let the similarities in appearance fool you. Mortadella tastes nothing like American bologna. Yesterday I tasted imported mortadella for the first time. I admit, in the past I opted for prosciutto or salami and said “no thanks” to mortadella. Those days are over - another childhood phobia conquered!

Mortadella originated in Bologna in Emilia Romagna sometime in the 1300s. It is certified as a IGP product (Indicazione Geografica Tipica), which means that it is made under specific guidelines set by the Italian government. It is made from ground or hashed pork and must be consist of 15% cubes of pork fat. Modern and Sicilian versions contain pistachios and it is usually spiced with myrtle, pepper and garlic. IGP designation includes mortadella produced in several regions of Italy, including Piedmont, Veneto, Lombardy and Tuscany.

The sausage was originally made in a large mortar, cooked, then stuffed into a large casing. Mortadella is popular worldwide, with a version in Spain that includes olives, versions in the Middle East that use chicken and the bland cousin (bologna) in the U.S. and Canada that omits the cubes of fat.

In Bologna, it is one of the meats used in traditional Ragù alla Bolognese and in a local sandwich called Piadine Romagnole, which is a flatbread stuffed with mortadella, cheeses, arugula and then grilled. In Rome, Pizza Bianca con Mortazza, isn’t pizza at all, but a popular street food that uses plain pizza dough which is baked, cut into pieces like a pita, then stuffed with mortadella.

At M’tucci’s Bar Roma, we make a Piadina e Mortazza by lightly grilling slices of mortadella, and adding soft brie, sun-dried tomatoes, basil, a drizzle of a balsamic reduction and stuffed into our House Made flatbread. At lunch we have an Italian Cold Cuts sandwich with Prosciutto, Calabrese Salami and Mortadella. Recently, at Chef Shawn’s insistence, I had the sandwich on focaccia, with fresh mozzarella and thinly sliced mounds of mortadella. It was incredible. Rich, silky pork flavors that practically melt in your mouth. Ask for it the next time you come to lunch.

At M’tucci’s Twenty-Five it is one of the choices for a Salami Charcuterie Board. As always, it is sliced very thin, like prosciutto.

Give it a try. Just don’t call it bologna or baloney!

M’tucci’s Valentine’s Weekend Begins 2/10

Valentine’s Day Menus

Every location will have a special Valentine’s Day Dessert created by Chef Brianna and M’tucci’s Pastry Palace

Cherry Shortcake Entremet: Cherry Morello Mousse, Vanilla Cake, Cherry Compote, Vanilla Cherry Shortcake Crumble, Velvet Cocoa Cookie, Limoncello Cherries

M’tucci’s Italian

Cold-Smoked Ocean Trout Tartare (Braised Golden Beets, Toasted Pistachios, Sias Farms Baby Beet Greens, Strawberry Mignonette

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

Veal Porterhouse, Creamed Leek Potato Au Gratin, Grilled Broccolini, Blackberry Shrub Balsamic Reduction

Pan Seared - Skate Wing, Creamy Garlic Mash Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Beurre Blanc

M’tucci’s Moderno

6 oz. Filet, Herb Roasted Carrots, Port Beurre Rouge, Roasted Purple Potatoes    

Lemon Pistachio Crusted Ruby Trout, Warm Orzo Salad, Spinach, Sun Dried Tomatoes, Garlic Tarragon Bearnaise 

Pan Seared MonkFish, Roasted Artichoke, Garlic Sauteed Broccolini, Mashed Potatoes, Lemon Caper Butter Sauce, Smoked Prosciutto Powder

24 oz Porterhouse, Salsa Verde, Crispy Salt Water Potatoes, Garlic Sauteed Broccolini

Lobster Ravioli, Shrimp, Bay Scallops, Lobster Cream Sauce

M’tucci’s Twenty-Five

Pan Seared Chilean Sea Bass, Garlic Whipped Mashed Potatoes, Grilled Broccolini, Seared Artichoke Hearts, Lemon Caper Butter Sauce

Ahi Tuna & Scallop, Fresh Mango, Braised Heirloom Carrots, Roasted Turnips, Saffron White Balsamic Reduction

Fried Oysters- Nduja Aioli, Fresh Orange, Marinated Fennel, Spring Mix

Bison Short ribs, Braised Root Vegetables, Smoked Tomato Mostarda,Sauteed Spinach, Roasted Fennel Farrotto

Brodetto (Cioppino), Clams, Mussels, Shrimp, White Wine Tomato Brodo. Served With M’tucci’s garlic bread


M’tucci’s Bar Roma

Prix Fixe Menu

We will have a Prix Fixe menu for couples beginning Thursday 2/9 through 2/14 in addition to our regular menu. The meal begins with a Strawberry Spritz, then a choice of one of the three appetizers, one of the three entrees, and a shared dessert. Each couple has a choice of a bottle of M’tucci’s Private Label Wine (Rosso, Sangiovese, Bianco or Sparkling).

Appetizers (Choose one)

Pesce Fresco: California Halibut, Extra Virgin Olive Oil, Micro Greens, Citrus Reduction, Passion Fruit Pearls. 

Charcuterie: 2 Year-old Prosciutto, Double Cream Brie, Onion Mostarda, M’tucci’s Sourdough Bread. 

Insalata d’Arte: Shredded Purple Kale, M’tucci’s Vinaigrette, Pecorino Romano, Garlic Butter Toasted Bread Crumbs. 

Entrees (Choose one)

Ravioli di Mare: Butter Poached Sugar Snap Peas, Slipper Lobster, Pink Patagonian Shrimp, 5 Cheese Ravioli, Pancetta and Lobster Brodo, Shaved Parmesan, Micro greens. 

Osso Buco Bianco: Milk Braised Pork Shank, Rosemary Polenta, Braised Greens, Parsley Glass, Cacio Di Roma. 

Melanzane Ragù: Cold Smoked and Roasted Eggplant Ragù, Roasted Tomatoes, Caramelized Onions, Red Wine, M’tucci’s Rigatoni, Fresh Herbs, Pecorino. 

Dessert: Vanilla Vodka Mousse, Morello Cherry Compote, Chocolate Glaze, Dark Chocolate Brownie, Pine Nuts, Caramelized Rice Puffs.

February 4 Fundraiser

We’ll serve Chef Cory’s Green Chile Stew with Sackett farms pork

Explora Science of Wine

M'tucci's will be at Science of Wine at Explora in February! Join us for charcuterie bites at this 21+ only event complete with tastings, cash bars, hands-on wine-themed activities, and all of Explora at your fingertips! Tickets are pre-sale only and can be purchased at:

Weekend Specials

M’tucci’s Italian

Ravioli - Fennel Orange Zest/Ricotta filled Ravioli, Sautéed Pink Shrimp, Sun Dried Tomatoes, Calabrian Chiles, Roasted Butternut Squash Cream Sauce, Pecorino & Micro Greens $27

Double Bone Herbed Elk Chops: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $39

Pan-Seared California Halibut - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $37

Braise - Red Wine Braised Sackett Farm Pork Shanks: Horseradish/Garlic Mashed Potatoes, Grilled Asparagus, Grilled Lemon Chimichuri $29

Weekend Cocktail -

Bee My Honey - Maker’s Mark, Fresh Lemon Juice, Honey Simple Syrup, Orange Bitters


M’tucci’s Moderno

New Permanent Menu Items added this Weekend

Coming Soon!

Weekend Cocktail

Island Time - Lychee Infused Hendrick’s Gin, Falernum, Fresh Lemon Juice, Angostura Bitters, Simple Syrup, Rosewater

M’tucci’s Twenty-Five

14 oz. NY Strip - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $36

Pan-Seared California Halibut - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $37

Pecorino Brodo Braised Sackett Farms Pork Shank - Mascarpone Creamy Polenta, Roasted Cannelloni Beans, Prosciutto, Pancetta and Italian Herb Sauce $25

Weekend Cocktail

Barbados - Bumbu Rum, Meletti Amaro, Chocolate Bitters


M’tucci’s Bar Roma

Tri Color Ravioli - Spinach & Five Cheese Filling, Lamb, Pancetta, Red Onions, Sautéed Mushrooms, Pecorino Brodo $25

Pan-Seared Bronzino - Garlic Whipped Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $37

Weekend Cocktail

False Spring - Absolute Grapefruit vodka, Drambuie, Fresh Lemon Juice & Grapefruit Juice, Herbed Simple Syrup

Live Music for February

M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm

2/5 Gilbert Uribe

2/8 Nathan Fox

2/12 RJ Perez

2/15 Shane Wallin

2/19 Lani Nash

2/22 Eryn Bent

2/26 Shane Wallin

M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30

2/3 Gilbert Uribe

2/9 Alex Maryol

2/10 Lani Nash

2/16 RJ Perez

2/17 Matt Jones

2/23 Shane Wallin

2/24 Justin Nuñez 

M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30

2/3 RJ Perez 

2/9 Shane Wallin 

2/10 Justin Nuñez

2/16 Matt Jones

2/17 Eryn Bent

2/23 Alex Maryol

2/24 Javier Ortega 

Thanks for reading. See you next Friday. Ciao!