Around the World

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The Around the World Pairing Dinner at M’tucci’s Twenty-Five on 11/9 gives our chefs and bartenders the opportunity to showcase their skills and creativity for you.

So, let’s take a trip around the world with food and photos.

PERU

Pisco is a spirit distilled from fermented grape juice and is popular in Peru and Chile. The Pisco Sour could be called the traditional cocktail of Peru. Anticuchos are grilled chunks of beef, usually beef heart. Anticuchos so popular that there is even a national day to celebrate them on October 17. In Peru, the beef is marinated in a paste made from yellow ají chile and cumin.

JAPAN

Some of the finest seafood in the world comes from the plankton-rich, cold waters of the Northern Region of Hokkaido. These are the most coveted scallops in the sushi culinary scene because of their size, meatiness, and amazing flavour as scallop sashimi - they're truly second to none. Awayuki Strawberry Gin is made from the world’s most precious and rare strawberries: Awayuki, White Pearl, and Kotoka Strawberries are hand-grown in Japan. The natural flavor of these luscious strawberries is harvested with careful attention to detail at the peak of ripeness; for a richer, more vibrant flavor that balances perfectly with the earthy tones of the juniper and other botanicals. The photos from Japan are courtesy of my niece, Amy Lewis Mahler, who is traveling there now with her husband, Drew.

WEST AFRICA

The countries of West Africa are predominantly Muslim and French-speaking. The region immediately south of the Sahara Desert is called the Sahel, where herders graze large flocks of goats. The kofta that you find in Mail and Niger is usually made with goat.

FRANCE

Small game birds have been cooked and served in France for hundreds of years. Goose, pheasant and duck are featured prominently in French cuisine. Quail were typically debonded and stuffed with fois gras before roasting and finished with calvados, a French apple brandy. Wrapping the quail with bacon keeps the lean, white meat moist. All of the photos were shot in Paris.

MEXICO

If you haven’t visited Mexico City (Distrito Federal - DF), you might be surprised at the variety of foods and creative cuisine available. Of course, you can find some of the best tacos in Mexico, but you’ll also find market filled with incredible produce, cheeses and meats, which find their way to some of the best restaurants in the city. Champurrado is a chocolate-based atole, a warm and thick Mexican beverage. It is prepared with either a masa, masa harina, or corn flour; piloncillo; water or milk; and occasionally containing cinnamon, anise seed, or vanilla. Ground nuts, orange zest, and egg can also be added to thicken and enrich the drink.

Order Your Thanksgiving Pies

Add a pint of House Made Salted Caramel Gelato for only $7

They must be picked up on Tuesday 11/21 or Wednesday 11/22.

Weekend Specials

M’tucci’s Italian

Ravioli - Roasted Butternut Squash & Ricotta Filling - Cotto Ham, Broccolini, Sun Dried Tomatoes, Candied Pecans, Pecorino, Brown Butter Sage Sauce $25

12 oz. Bone-In Hand-Cut Veal Chop - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $36

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

New Mexico Red Chile Braised Sackett Farms Pork Shoulder over Calabacitas, Caramelized Onion, Feta, Parsley $27

Weekend Cocktail

Yuz a Hottie - Sazarac Rye, Yuzu Lemongrass Puree, Fresh Orange Juice, Honey Simple Syrup, Hot Water


M’tucci’s Moderno

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

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

Crab Ravioli - Baby Scallops, Asparagus, Lemon Butter Sauce $31

Weekend Cocktail

The Widow - El Silencio Mezcal, Fresh Lemon Juice, Honey Simple Syrup, Muddled Blackberries and Basil, Orange Bitters

M’tucci’s Twenty-Five

Sausage Tortellini - Italian sausage, Mushrooms, Caramelized Onions, Fresh Mozzarella, Cheese Tortellini, Spicy Marinara Sauce $24

Pan-Seared Ruby Trout - Garlic Mashed Potatoes, Braised Greens, Artichoke Hearts, Lemon Caper Butter Sauce $25

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

Weekend Cocktail

Rose’s Equinox - Hendrix Gin, Aperitivo Rosato, Agave Simple Syrup, Fresh Lemon Juice, Pineapple Juice, Muddled Strawberry

M’tucci’s Bar Roma

Salsiccia Brasata - Braised Italian Sausage, Fresh Herb White Bean Puree, Sautéed Green Beans, Roasted Tomato Brodo with Italian Olives and Marinated Cucumber $25

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

Weekend Cocktail

Autumn Sour - Basil Hayden Bourbon, Cranberry Juice, Fresh Lemon Juice, Cinnamon Simple Syrup, Angostura Bitters

Live Music for November

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

Every Sunday: The Dee Brown Situation

11/8 RJ Perez 

11/15 Martin York

11/22 Johnny Lloyd

11/29 Shane Wallin

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

11/3 Grace Marks 

11/9 RJ Perez 

11/10 Eryn Bent

11/16 Matt Jones 

11/17 Lani Nash

11/24 Jacob Chavez 

11/30 Lani Nash

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

11/3 RJ Perez 

11/9 no music

11/10 Grace Marks

11/16 Eryn Bent

11/17 Shane Wallin

11/24 Matt Jones

11/30 RJ Perez

Thanks for reading. See you next Friday. Ciao!

Pie - It's Italian!

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The earliest mentions of pie and pie pastry were in the writings from ancient Greece. The plays of Aristophenes in the 5th century BC mentioned small pastries filled with fruit.

However, it was in a 1st century Roman cookbook where using pastry to encase meats was first mentioned. The earliest doughs in Rome were made with flour, oil and water. They were used to cover roasted meat and were intended to prevent the meat from drying out in the oven. The crust was usually discarded after baking. Eventually, the Romans created a richer pastry that encased small birds or eggs. The crust was now edible along with the filling. Pie - it’s Italian!

As the Roman Empire expanded, their vast road system led to pies gaining popularity throughout Europe. During medieval times, most pies contained meat or fish and were not considered a dessert item, primarily due to the high cost of sugar.

The first recorded fruit pie was a cherry pie served in England to Queen Elizabeth I in 1650. Around that time pumpkins were sliced and fried with herbs, then combined with sugar and eggs, creating the pumpkin pie. It traveled with the early colonists to America and became a national dish.

This year, Executive Pastry Chef Brianna Dennis and her Pastry Palace team have created three pies that will be available for pickup on Tuesday or Wednesday before Thanksgiving at all locations.

“Pie season is always a fun time for us! It gives us a chance to go outside our comfort zone and into comfort food. Brianna and her team go all out in creating familiar flavors but with better quality ingredients than I was accustomed to while growing up,” said Company Chef Shawn Cronin. 

“Every year they are hand making hundreds of pies and in all of that chaos Brianna is always looking to make it better and better. We used to make a Green Chile Apple Pie and although it was delicious, we still wanted to find new flavors as the years passed by.”

“So this year Brianna runs up to me and says ‘try this pie (Black Bottom Pie) and tell me what you think’. After one bite, I pre-ordered three for Thanksgiving. It has a rich cookie crust, a layer of French dark chocolate, the airy whipped cream and the little crunch of chocolate pearls. It's another reason that Brianna is one of the best in the state. She is never complacent and will never be happy with something short of perfection,” he said.

What makes them special?

“Adding ginger to whipped cream keeps the pumpkin pie even lighter and more refreshing. That’s just an addition we make to the classic - along with pumpkin seed brittle,” said Chef Brianna.

“I chose Black Bottom Pie because it’s different from the very popular chocolate cream pie or silk pie. Black bottom pie actually has 3 layers and while it has evolved over the years, it is still a complex classic.”

Call the restaurant closest to you and pre-order your pie, beginning November 1 (all $19). They must be picked up on Tuesday 11/21 or Wednesday 11/22.

Pumpkin Pie with Ginger-Whipped Cream and Pumpkin Seed Brittle

Old Forester Bourbon Pecan Pie with Vanilla Whipped Cream

Black Bottom Pie - Cookie Crust, Chocolate Custard, Vanilla Rum Mousse, Vanilla Whipped Cream and Dark Chocolate Pearls

Add a pint of House Made Salted Caramel Gelato for only $7

November Pairing Dinner

Weekend Specials

M’tucci’s Italian

Ravioli - Calabrian Chile & Pesto Ricotta Filling - Mushrooms, Guanciale, Red Onions, Arugula, Alfredo Sauce, Focaccia Breadcrumbs $27

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

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

Blackberry Shrub Sackett Farms Pork Shank - Sautéed Broccolini, Colonatta Butter, Polenta $29

Weekend Cocktail

The Mike Wazowski - Vara Rum, Fresh Lime Juice, Cream, Avocado Mix, Pineapple Juice, Vanilla Simple Syrup, Gummie Eyeball


M’tucci’s Moderno

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

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

Frutti di Mare -Clams, Baby Scallops, Mussels, Shrimp, Tomatoes, Spicy Marinara, House Made Linguine $25

Weekend Cocktail

Apple Cider Mojito - Bacardi Rum, Brown Sugar Simple Syrup, Fresh Lime Juice, Muddled Mint, Sparkling Cider Float

M’tucci’s Twenty-Five

Pan-Seared Chicken Breast - Lightly Smoked, Sun-Dried Tomatoes, Sage Pesto Cream Sauce, House Made Linguine $19

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

6 oz. Beef Tenderloin - Garlic Mashed Potatoes, Charred Broccolini, Creamy Horseradish Remoulade $33

Weekend Cocktail

ParaNorman - Pisco, Coconut Rum, Midori, Pineapple Juice, Fresh Lemon Juice, Glitter Simple Syrup

M’tucci’s Bar Roma

Braised Sackett Farms Pork Belly - Roasted Carrot Puree, Charred Kale & Potato Hash, Caramelized Onions $27

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

Weekend Cocktail

Peared Eagle - Eagle Rare Bourbon, St. Germain, Spiced Pear Liqueur, Amaro di Angostura, Fresh Lemon Juice, Peychaud Bitters, Soda Water

Live Music for November

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

Every Sunday: The Dee Brown Situation

11/1 Shane Wallin 

11/8 RJ Perez 

11/15 Martin York

11/22 Johnny Lloyd

11/29 Shane Wallin

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

11/2 Nathan Fox

11/3 Grace Marks 

11/9 RJ Perez 

11/10 Eryn Bent

11/16 Matt Jones 

11/17 Lani Nash

11/24 Jacob Chavez 

11/30 Lani Nash

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

11/2 no music

11/3 RJ Perez 

11/9 no music

11/10 Grace Marks

11/16 Eryn Bent

11/17 Shane Wallin

11/24 Matt Jones

11/30 RJ Perez

Thanks for reading. See you next Friday. Ciao!

Venice - La Serenissima

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Venice, or Venezia, is the group of islands which initially served as a refuge for the residents of the Veneto when Vandals invaded the Northeastern part of Italy in the fifth century A.D.

The fleeing merchants and farmers built houses on piles, and built lives fishing the lagoons and building boats. The islands provided protection and a home where they planted orchards, vineyards and vegetables.

Because of her location, La Serenissima (the most serene republic), became an indisputable sea power for eight centuries, dominating the trade routes to Persia, China and India. The power and influence of Venice spread throughout the Adriatic to include much of Italy and what is now Croatia.

The proximity to the lagoons and the clean waters of the Adriatic, means that Venetians eat more seafood than any other part of Italy. An early morning stroll through the Rialto Market, arguably one of the finest in Europe, takes you past beautiful displays of fresh fish, scallops, clams, octopus, spider crabs, lobsters and prawns. The produce is equally impressive.

During a September trip to Venice, we wanted to avoid the crowds of tourists. Venice is the 4th busiest cruise ship port in Europe and the hoards sometimes overwhelme St. Mark’s Square and the surrounding area. So we booked an Airbnb about as far away from St. Mark’s as possible, in the Cannaregio neighborhood. It offers no tourist attractions, save the historic Jewish Quarter. What it does offer is cafes, trattoria, osteria and cichetti bars.

Cichetti are the Venice version of Spanish tapas, small wine bars with a selection of seafood, meat and vegetables, creatively combined to make savory bruschetta. Several of the oldest cichetti bars are near the Rialto Market, but quite a few line the Misericordia canal in Cannaregio. We enjoyed Bar All’Arco and Cantina do Mori near Rialto and Vino Vero along the canal.

It was a perfect five days of walks, long lunches and joining the Venetians as they stopped at their morning cafes for cappuccino and, later in the day, we visited cichetti bars for small bites and an ombra (small glass of wine). Imagine a city with no cars!

Scenes in Cannaregio

Seafood, cichetti and an array of meat dishes are all found in this relatively quiet neighborhood. Since the charcuterie boards are very popular at M’tucci’s (and with me), we couldn’t resist Al Timon, a local restaurant that offered a “Meat Board”. Choose from Bistecca alla fiorentina, Hanger Steak, Tomahawk Steak or Beef Tenderloin with a side of roasted potatoes and grilled vegetables. After 11 days of seafood in Croatia and four more days of seafood in Venice, sometimes a “Meat Board” is what’s for dinner. We chose the bistecca. Incredible!

When you are staying where the locals live and where there are few tourist attractions, it’s easy to slow down and enjoy Italian life. Since I have seen the Vatican, the Duomo in Florence and St. Mark’s Square in Venice, my recent trips to Italy involve small towns or neighborhoods in the cities, where I can walk the streets and try to imagine life as an Italian. For me, few things surpass stopping at a cafe or bar and watching the street show with a glass of the local wine. Where, quite often, Italian life unfolds before you.

Weekend Specials

M’tucci’s Italian

Ravioli - Duck & Smoked Gouda Filling, Pancetta, Cherry Tomatoes, Caramelized Onions, Brown Butter, Arugula $27

14 oz. Ribeye - 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

Sackett Farms Pork Collar Braised in Apple Cider - Horseradish Mashed Potatoes, Sautéed Haricot Vert $27

Weekend Cocktail

The Old Master - Teddy Roe’s Rye, Jagermeister, Frozen Apple Juice Cube


M’tucci’s Moderno

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

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

Sackett Farms Pork Belly - Risotto, Mushrooms, Carrots, Celery Cream Sauce $25

Weekend Cocktail

Choco-Cherry Delight - Bailey’s Irish Cream, Cherry Heering, SloMo, Creme de Cacao, Espresso

M’tucci’s Twenty-Five

Creamy Beef Brodo Tortelloni - Seared Beef Tips, Caramelized Onion, Calabrian Mushrooms Spinach, Cheese Tortelloni, Creamy Beef Brodo $25

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

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

Weekend Cocktail

Trace of Fall - Buffalo Trace Bourbon, Apple Spice Alchemist, Fresh Lemon Juice, Honey Simple Syrup

M’tucci’s Bar Roma

Chicken Cacciatore - Roasted Chicken, Italian Olives, Caramelized Onions, Braised Red Wine San Marzano Tomato Sauce, Linguine, Cacio di Roma, Fresh Herbs with Cracked Black Pepper $21

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

Weekend Cocktail

Apple Bourbon Pie - Wellers Bourbon, Apfel, Fresh Lemon Juice, Cinnamon-Infused Simple Syrup

Live Music for October

M’tucci’s Bar Roma - 6:30pm Wednesday

10/22 The Dee Brown Situation (1:00pm) Special show

10/25 Lani Nash

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

10/20 Lani Nash

10/26 Oscar Butler

10/27 Matt Jones

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

10/20 Johnny Lloyd

10/26 Shane Wallin

10/27 Martin York

Thanks for reading. See you next Friday. Ciao!

Polenta - America's Gift to Italy

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Ancient Romans ground barley, fava beans and buckwheat to produce a porridge - long before Italians were eating polenta. However, the now-reviled Cristobal Colon returned from America with corn and it was first planted near Rovigo, southwest of Venice, in 1554.

Historians say that the first corn planted in Italy was a native American variety, Eight Row Flint, and was called the most flavorful polenta corn on the planet according to Glenn Roberts, a noted rare-seed collector. The corn thrived in the plains of the Po River and became a primary staple in Northern Italy.

Italians didn’t eat the corn while fresh, preferring to dry and grind it before boiling it. In the 18th Century, polenta was a popular street food in Venice, where vendors served it from cauldrons topped with butter or cheese - or both!.

The beauty of polenta is serving it warm as a side with butter and parmesan or gorgonzola, or as the base under sautéed greens or stewed meats. When it cools, it can be sliced and grilled or pan-fried.

On a recent trip to Venice, yellow polenta was served with guancia (pork cheeks) braised in red wine and porcini, while the fritto misto di pesce was served with white polenta.

In 2022, while we were forming a relationship with Mandy’s Farm in the South Valley (click here to read about the farm and it’s mission), Chefs Shawn and Cory were speaking with Paul, the man in charge of the crops program. He mentioned they would like to grow corn, so we imported seed corn from Italy and Mandy’s Farm planted, nurtured and harvested it for us. The initial planting only produced enough seed for two 50-foot rows, but they harvested enough seed this past month that we’ll plant four 100-foot rows next Spring. Then we’ll see some M’tucci’s Polenta!

Try our polenta in a variety of preparations at all of locations. M’tucci’s Bar Roma serves Herbed Polenta with Seared Duck Breast and has Rosemary Polenta as a side. M’tucci’s Twenty-Five has a Meatballs & Polenta Fritti appetizer and offers Creamy Mascarpone Polenta as a side. One of the most popular appetizers at M’tucci’s Italian is the Grigliata Mista, which serves grilled veggies over Grilled Roasted Garlic Polenta. Italian Sausage and Polenta is a favorite and the Roasted Garlic Polenta is available as a side dish. At M’tucci’s Moderno the Calabrian Braised Pork Shank is served with Creamy Mascarpone Polenta and has the same polenta as a side dish. Every location serves Sausage/Eggs & Creamy Mascarpone Polenta on the Brunch menu.

Last Weekend for 10:00am Brunch and Bloody Mary Bar at M’tucci’s Twenty-Five and M’tucci’s Bar Roma

Last Weekend for Special Balloon Fiesta Dessert!

Chocolate Budino Cake - Chocolate Meringue, Strawberry Creme Anglaise

Weekend Specials

M’tucci’s Italian

Ravioli - Gorgonzola Ricotta Filling, Cotto Ham, Roasted Sweet Potatoes, Caramelized Onions, Brown Butter Sage Sauce, Pecorino, Pumpkin Seeds $25

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

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

Sackett Farms Pork Shank Confit - Creamy Polenta, Sautéed Spinach $27

Weekend Cocktail

A Suffering Fellow - Old Forester bourbon, Vara Gin, Fresh Lime Juice, Angostura Bitters, Ginger Beer Float


M’tucci’s Moderno

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

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

Shrimp Diavolo - Caramelized Onion, Green Chile, Capers, White Wine, Marinara Sauce, House Made Spaghettini $23

Weekend Cocktail

Burbimpkin - Knob Creek bourbon, Pumpkin Syrup, Angostura Bitters

M’tucci’s Twenty-Five

Shrimp Risotto - Seared Shrimp, Roasted Fennel, Asparagus, Roasted Grape Tomatoes, Red Pepper Fennel Cream Sauce $24

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

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

Weekend Cocktail

Eclipse: Ring of Fire - Bailey’s Irish Cream, Creme de Cacao, Absolute Vanilla, Tiki Bitters

M’tucci’s Bar Roma

Sackett Farms Pork Chop - Spicy Blackberry Jam, Garlic Mashed Potatoes, Apple & Kale Cream Salad $25

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

Weekend Cocktail

Pour it Out for my Hombres - Dos Hombres Mezcal, Meletti Amaro, Fresh Lime Juice, Simple Syrup, Strawberry Basil Shrub

Live Music for October

M’tucci’s Bar Roma - 6:30pm Wednesday

10/18 Eryn Bent

10/25 Lani Nash

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

10/13 Jacob Chavez 

10/19 RJ Perez 

10/20 Lani Nash

10/26 Oscar Butler

10/27 Matt Jones

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

10/13 Justin Nuñez 

10/20 Johnny Lloyd

10/26 Shane Wallin

10/27 Martin York

Thanks for reading. See you next Friday. Ciao!

M'tucci's & Marble German Beer Dinner

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past Wine Pairing Dinner at M’tucci’s italian

One only needs to look at the menu for the October 12th German Beer Pairing Dinner with Marble Brewery at M’tucci’s Italian to realize that something very special has been created. Chefs Cory Grey and Shawn Cronin along with Marble Brewmaster, Josh Trujillo, collaborated on a menu for those who love lagers and creative cuisine inspired by Germany.

“When we decided we wanted to do a German food and beer dinner, we looked around for local German-style beers for our pairings. When Josh and Marble stepped up and said that they have enough German styles to supply the entire dinner, we were thrilled,” said Company Chef Shawn.

”Admittedly, one of my favorite Marble beers is their German Pilsner, which to my knowledge has won 6 awards in worldwide judging. We all knew this was going to be amazing.  Josh, aka Head Brewer/Beer Master, has an amazing food palate so every time we work together it's a blast talking about pairings.”

“Germany is a country known for beer and when you try Marble's German styles, it's hard to believe that Josh didn't grow up there. From the Marblefest to the Pilsner Burquell to the Vienna Lager, they are all really incredible and true to style,” he said.

Spend some time talking with Josh Trujillo (while sipping one of his beers) and you’ll quickly discover his passion for great food and beer - especially German/Czech/Austrian-style lagers. He said that he likes brewing and drinking those styles of beers, because they are harder to make. The technique and the balance of ingredients has to be right. You can’t hide bad technique with an abundance of hops.

“The Pilsner Burquell is our take on a traditional Czech-style pils, it’s got a quite a lot of Czech Saaz hops in it. It’s a little sweeter and more malt forward than our regular house pilsner. It’s delicious,” Trujillo said.

The second course features the classic Marble Double White Belgian beer, but with pumpkin pie spices.

“It’s really well balanced, I’m excited to taste it with the Roasted Bone Marrow Ravioli,” he said. “The Belgian yeast pushes the clove and the cinnamon spices up a little more than nutmeg and mace.”

“Vienna Lagers are a bit more maltier and toasty and ours drinks very dry and crisp. It has a big malt profile and is toasty and nutty and holds up well to fatty, caramelized meat,” he said.

Josh and the Chefs will be there to talk about the Pairings with you. Space is limited, so book your table now.

Balloon Fiesta Brunch!

Every Day at M’tucci’s Twenty-Five and M’tucci’s Bar Roma

During Balloon Fiesta

Special Balloon Fiesta Weekend Dessert at all locations.

10/7 & 8 and 10/14 & 15

Chocolate Budino Cake - Chocolate Meringue, Strawberry Creme Anglaise

Enjoy the Bloody Mary Bar at all locations every Weekend.

Weekend Specials

M’tucci’s Italian

Ravioli - Red Chile Ricotta Filling, Chicken, Mushrooms, Asparagus, Taleggio Cream Sauce, Pecorino, Crispy Prosciutto $27

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

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

Sackett Farms Pork Belly - Pineapple Rosemary Shrub Braise, Brown Butter Sage Gnocchi, Sun-Dried Tomatoes, Caramelized Onions, Arugula, Roasted Red Pepper Pineapple Relish, Micro Greens $27

Weekend Cocktail

Autumn Harvest - Aperol, China China Amaro, Fresh Lemon Juice, Orange Juice, Simple Syrup and dash of Cinnamon


M’tucci’s Moderno

6 oz. Black Angus Filet - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $35

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

Chicken Portobello - Roasted Portobello Mushrooms, Mozzarella, Garlic, Spinach, Roasted Garlic Demi Glacé, House Made Spaghettini $23

Weekend Cocktail

Spritzing into Fall - Plymouth Gin, Honey & Rosemary Simple Syrup, Fresh Lemon Juice, Muddled Blackberries

M’tucci’s Twenty-Five

Lamb Bratwurst with Tomato Caprese Linguine - Seasoned Ground Lamb Sausage Links with Smoked Tomato Mostarda, and Tomato Caprese House Made Linguine $23

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

24 oz. Porterhouse - Garlic Mashed Potatoes, Charred Broccolini, Creamy Horseradish Remoulade $45

Weekend Cocktail

Cinn-Cension - Buffalo Trace Bourbon, Cardamaro, Blood Orange Alchimist, Fresh Leon Juice, Agave Simple Syrup

M’tucci’s Bar Roma

Pumpkin & Mascarpone Ravioli - Toasted Walnuts & Golden Raisins, Arugula, Pancetta Cream Sauce, Fried Sage $27

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

Weekend Cocktail

Brazilian Gold Rush - Novo Fogo Barrel-Aged Cachaça, Italian Rosolio di Bergamot Liqueur, Fresh Lemon Juice, Honey Simple Syrup

Live Music for October

M’tucci’s Bar Roma - 6:30pm Wednesday

10/11 RJ Perez 

10/18 Eryn Bent

10/25 Lani Nash

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

10/6 Johnny Lloyd

10/12 Gilbert Uribe 

10/13 Jacob Chavez 

10/19 RJ Perez 

10/20 Lani Nash

10/26 Oscar Butler

10/27 Matt Jones

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

10/6 Eryn Bent

10/12 RJ Perez 

10/13 Justin Nuñez 

10/20 Johnny Lloyd

10/26 Shane Wallin

10/27 Martin York

Thanks for reading. See you next Friday. Ciao!

New M'tucci's Pasta

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Have you watched the popular YouTube series (and cookbook) Pasta Grannies? The videos show elderly Italian women making pasta at home, as they have been doing for generations. If you pay close attention, you’ll notice that there are two kinds of recipes for hand made pasta: those with flour and eggs and those with flour and water - no eggs. Eggs are primarily used in Northern Italy and for stuffed pastas like ravioli. Eggless pastas are the norm in Southern Italy and for most any shape of noodle.

Until a few weeks ago, M’tucci’s house made pastas used eggs. Company Chef Shawn Cronin and a few other chefs started experimenting with the Southern style and were surprised at the results. Our new recipe is more forgiving for cooking and actually has more flavor. Southern Italian-style pasta is also vegan.

The different shapes: Campanelle, Linguine, Fettuccine, Spaghettini, Rigatoni and Pappardelle are still made with the best quality 00 hard durum wheat flour and extruded through bronze cut dies, which give the pasta rough edges for holding sauces better.

Chef Shawn and Howie Kaibel recently appeared on New Mexico Living to talk about the new pasta and to do a cooking demonstration.

I may be a biased critic, but I had the Cacio di Pepe with Eggplant Parmesan at M’tucci’s Bar Roma yesterday. All the claims are true. The pasta was al dente and had more flavor. Try it and taste the difference.

Beginning Saturday, September 30, all M’tucci’s Locations will serve our new Brunch Menu and have our Bloody Mary Bar.

Balloon Fiesta Brunch is every day at 10:00am at M’tucci’s Twenty-Five and M’tucci’s Bar Roma - October 7 - 15. EVERY DAY!!

M’tucci’s Restaurants receive the annual Community Service Award from the NM Restaurant Association

M’tucci’s Featured on the TED Radio Hour on NPR

Our Four Day Work Week Receives National Attention

The TED Radio Hour featured our company and a conversation, Minister of Culture, Howie Kaibel, had with bestselling economist, Juliet Schor, about our four day work week! Company President John Haas had the inspirational vision and humanitarian chutzpah to trial and then implement this policy for our salaried chefs and managers, and we continue to see its success pay off with incredible retention rates, and true talent applying to join us. People, if a restaurant company can do this, so can you. Listen in on how we saw M'tucci's only perform better by giving our people their lives back.

Weekend Specials

M’tucci’s Italian

Ravioli - Pesto Ricotta - Lobster, Shrimp, Fresh Tomatoes, Capers, Spinach, Vodka Sauce, Pecorino, Saffron Bread Crumbs $27

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

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

Sackett Farms Pork Spareribs - Black Truffle Mashed Potatoes, Fennel Slaw, House Made BBQ Sauce $25

Weekend Cocktail

Cloud 9 - Vara Gin, Frangelico, Heavy Cream, Fresh Lemon Juice, Simple Syrup, Chocolate Bitters


M’tucci’s Moderno

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

Pan-Seared Scallops - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $37

Beef Tips Tortellini - Cajun Spiced Beef Tips, Grape Tomatoes, Green Onions, Rosa Sauce, Gorgonzola Cheese $25

Weekend Cocktail

Purple Haze - Dragonfruit Bacardi Rum, Lychee Puree, Fresh Lime Juice, Simple Syrup, Muddled Dragonfruit (pitaya)

M’tucci’s Twenty-Five

Blackened Chicken w/ Penne & Gorgonzola - Grape Tomatoes, Fresh Mushrooms, Caramelized Onions, Garlic, Alfredo Sauce $20

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

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

Weekend Cocktail

Hello Pumpkin - Woodford Reserve, Frangelico, Pumpkin Puree, Angostura Bitters, House Made Cookie Leaf Garnish

M’tucci’s Bar Roma

Chicken Scallopini - Seared Chicken Breat, Artichoke Hearts, Capers, Mushrooms, Prosciutto Crudo, Fresh Herbs, House Spaghettini, Lemon Beurre Blanc, Shaved parmesan and Fresh Basil $23

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

Weekend Cocktail

Strawmpari - Strawberry-Infused Campari, Tito’s Vodka, Fresh Lemon Juice, Simple Syrup

Live Music for September & October

M’tucci’s Bar Roma - 6:30pm Wednesday

 10/4 Shane Wallin

10/11 RJ Perez 

10/18 Eryn Bent

10/25 Lani Nash

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

9/29 Matt Jones

10/5 Nathan Fox

10/6 Johnny Lloyd

10/12 Gilbert Uribe 

10/13 Jacob Chavez 

10/19 RJ Perez 

10/20 Lani Nash

10/26 TBD

10/27 Matt Jones

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

9/29 Cali Shaw

10/5 Grace Marks 

10/6 Eryn Bent

10/12 RJ Perez 

10/13 Justin Nuñez 

10/19 Matt Jones

10/20 Johnny Lloyd

10/26 Shane Wallin

10/27 Martin York

Thanks for reading. See you next Friday. Ciao!

Our M'tutoring Program

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This week, we at M’tucci’s are especially excited to tell our fans about a very special program which has recently launched, something we’re affectionately titling “M’tutoring”. Nearly one year ago, company founder and visionary, Jeff Spiegel, set out to identify whether there were children within the extended M’tucci’s staff who could use additional educational assistance. A simple survey of company employees determined there were, perhaps, upwards of two dozen kids in need of some sort of help, from special needs to basic scholastic tutoring.

Moving into the summer of 2023, Jeff and his wife, Katie, committed a sizable budget of their own monies to the cause, and then tasked the company’s Minister of Culture, Howie Kaibel, with building the structure of the program and getting it started. Howie consulted with educators and decided the program should be streamlined and simplified, and together they agreed to limit the age range and areas of study. Ultimately, it was determined that kids aged 10 years old and younger would qualify, for tutoring in reading and math.

Next, Howie interviewed and vetted a number of candidates to helm the program, eventually identifing Sarah Weschler, a full time paraprofessional at Amy Biehl High School in downtown Albuquerque. Sarah then set out to interview the entirety of M’tucci’s staff – over 300 people. By the time Sarah had finished just two of the four restaurants, she’d identified eight eligible kids, and launched tutoring sessions. Since her schedule was already packed and they anticipated the program doubling in size, Howie hired a second tutor, Honoria “Sol” Andrews, who is set to begin teaching next week.

Sarah and two of our employee’s kids, Graci and emri, work on reading fundamentals at our moderno restaurant

Modeled to ideally host tutoring sessions in our own restaurants, Sarah and Sol also conduct sessions in the homes of our employees, if necessary. The next step of the process involves identifying reliable, annual funding resources, and that has led Howie to organizations such as the Albuquerque Community Foundation, private companies, and generous individuals, however nothing tangible has yet been established, so if you’d like to support this wonderful cause, please let us know! Howie is also finding strong support and resources via the APS Education Foundation, of which he is a board member. 

The outpouring of encouragement from M’tucci’s families, staff and guests has been heartwarming, and it reflects the goodwill of owners Jeff Spiegel and Katie Gardner (who was once an educator herself), people who built the company to do more than simply serve Italian cuisine. At M’tucci’s, we believe we are obligated to care for our people and their families, and make no mistake, M’tucci’s also greatly benefits from a business model that creates cyclical, generational employment. We love our people and, by extension, we care about their kids.

Weekend Specials

M’tucci’s Italian

Ravioli - Shishito Pepper Ricotta - Spicy Capocollo, Kale, White Lisbon Onion, Sungold Cherry Tomatoes, Gorgonzola Thyme Cream Sauce $27

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

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

Cioppino - Mussels, Clams, Shrimp, Bay Scallops, Seafood Tomato Brodo, M’tucci’s Bread, Lemon Zest $29

Weekend Cocktail

Italian’s Negroni - Campari, Beefeater Gin, China-China Amaro


M’tucci’s Moderno

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

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

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

Weekend Cocktail

White Negroni - Plymouth Gin, St. Germain Liqueur, M&R Blanco Dry Vermouth

M’tucci’s Twenty-Five

Sausage Tortellini - Cheese Tortellini, Sausage, Mushroom, Caramelized Onions, Fresh Mozzarella, Spicy Marinara Sauce $24

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

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

Weekend Cocktail

Negroni 25 - M’tucci’s Barrel Select El Tesoro Reposado, Campari, Carpano Antica Sweet Vermouth, Cynar 70 Proof Amaro

M’tucci’s Bar Roma

14 oz. Ribeye - Pecorino Risotto, Sautéed Red Onions, Toasted Almonds, Grilled Heirloom Tomatoes, Kale Salad Tossed with a Blackberry Shrub Syrup $45

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

Weekend Cocktail

The Gloria Negroni - Campari, Contratto Vermouth Bianco, Bombay Sapphire Distilled London Dry Gin, Cointreau

Live Music for September

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

9/27 Cali Shaw

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

9/22 Lani Nash

9/28 Justin Nuñez 

9/29 Matt Jones

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

9/22 RJ Perez 

9/28 Shane Wallin

9/29 Cali Shaw

Thanks for reading. See you next Friday. Ciao!

M'tucci's Partners With UNM Athletics

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Over the past several years, the founders and controlling partners of M’tucci’s Restaurants have made great strides embarking on the effort to be the Education Restaurant Company of New Mexico. Our initiative to send chefs to the culinary classes at Rio Rancho high school, and partnering with the APS Transitions program are examples of our efforts to improve education for our employees and their families. Now that we’ve completed one year of our sponsorship of UNM Athletics, we’d like to tell you how we’re putting a little bit of fun on the field, and on the court, and in our restaurants.

Soon after opening M’tucci’s Bar Roma in Historic Nob Hill, our company embraced an opportunity to bring us closer to the largest University in the state, encouraging our people to cheer for the Cherry & Silver. We launched the UNM men’s and women’s 2022 basketball season with “Shake Your Tucci” contests on the floor of The Pit during halftime, wherein the crowd judged the dance-off skills of two random fans, joined by the school mascots, Lobo Louie and Lobo Lucy. We capped the season with a competition between general managers Robin Dibble and Amanda Cronin.

Crowd members compete for a M’tucci’s prize during a “Shake Your Tucci” contest at The Pit.

Over the summer we produced fun, college-friendly cooking shows with UNM athletes, entitled “M’tucci’s Munchies”. In each segment, Chef Damien Lucero helmed the griddles of our cicchetti bar, showing student athletes fun and creative ways to take everyday cuisine, like grilled cheese sandwiches and quickly prepared pastas, to outstandingly tasty new levels. Find these videos on YouTube here, here and here, and feel free to up your own kitchen game.

student athletes cook up elevated college cuisine with chef damien Lucero on “m’tucci’s munchies”

This fall we continue the partnership on the gridiron of University Stadium with a series of baguette tosses during halftime. Our first toss happens at tomorrow’s game versus NMSU, and the second will be during a contest with UNLV on November 4. We’ll also host the tailgate festivities that day.

We anticipate more cooking classes and activities to come. Look for our logos on screens throughout the stadiums and streets lining UNM facilities, and don’t be surprised if you spot coaches and players savoring dishes in our restaurants. The University of New Mexico is an institution that many of our guests and staff have attended, and we’re proud to take this relationship to a whole new level in 2023. Go support collegiate athletics, and as always, Go Lobos!

M’tucci’s Moderno Sponsors The Enchantment Games

The Albuquerque Sign Language Academy Honey Badgers!  Sign up today for one of the competitive backyard game tournaments (Bocce Ball, Corn hole, or Spike Ball) before they fill up!  Be sure to check out and take a turn at our skateboarding and trike exhibitions. Support the only ASL school in the country that mixes hearing and hearing-impaired students in the same class. Buy the Honey Badger Cocktail at M’tucci’s Moderno and help the Honey Badgers!

Weekend Specials

M’tucci’s Italian

Ravioli - Roasted Red Pepper Ricotta - Shrimp, Puttanesca Sauce, Pecorino, Basil $27

12 oz. Bone-In Hand Cut Veal Chop - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $36

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

Braise - Sackett Farms Pork Shank - Tomatillo Salsa Verde Braise, Salt Water Potato Hash, Arugula, Caramelized Onions $29

Weekend Cocktail

Buffett in Paradise - Vara Rum, Giffard Passion Fruit Liqueur, Orange Juice, Kiwi Blueberry, Lime Juice


M’tucci’s Moderno

14 oz. Ribeye - Crispy Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $37

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

Sackett Farms Pork Piccata - Spaghetti, Arugula, Diced Tomatoes, Capers, Feta Cheese, Lemon Butter Sauce $24

Weekend Cocktail

Tropical Thunder - Bacardi Tropical, Malibu Caribbean Rum with Coconut Liqueur, Muddled Mint, Pineapple Juice, Passion Fruit Syrup, Lime Juice

M’tucci’s Twenty-Five

Grilled Salmon with Shrimp Risotto - Grilled Garlic and Herb-Marinated Salmon, Lobster Risotto, Seared Shrimp, Mushrooms, Asparagus, Roasted Red Bell Peppers $28

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

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

Weekend Cocktail

Somos Margaritas - Hornitos Tequila, Passion Fruit Syrup, Agave Syrup, Fresh Muddled Blackberry, Lime Juice

M’tucci’s Bar Roma

9 oz. Lamb Chops - Roasted Tri-Colored Carrots, Roasted Parsnips, Sautéed Kale, Parsley and Mint Marinated Artichokes, Caramelized Onions $36

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

Weekend Cocktail

Farewell Summer - Siegburg Apfel Apple Schnapps Liqueur, Hornitos Reposado Tequila, Hiram Walker Orange Curacao, Hypatia Rubi Amaro, Black Tea, Soda Water, Lemon Juice

Live Music for September

M’tucci’s Bar Roma - 6:30pm Wednesday

9/20 Lani Nash 

9/27 Cali Shaw

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

9/15 Eryn Bent

9/21 RJ Perez 

9/22 Lani Nash

9/28 Justin Nuñez 

9/29 Matt Jones

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

9/15 Melissa Rios 

9/21 Gilbert Uribe

9/22 RJ Perez 

9/28 Shane Wallin

9/29 Cali Shaw

Thanks for reading. See you next Friday. Ciao!

New M'tucci's Managers

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During the past few months, a few familiar faces have been promoted and a few new faces have joined us. Regular guests are used to seeing their smiling faces, now you can learn a bit more about some of important team leaders at M’tucci’s.

Josh Chavez - Facilities/Development Manager at M’tucci’s Bar Roma

“Born and raised in Albuquerque NM, I attended St. Pius X and eventually the University of New Mexico.   Started in the restaurant business at the age of 19 working for Buffalo Wild Wings, working there for 6 years starting as a server, cook, hourly manager, salary manager, a NRO (New Restaurant Opener).  After that, I became a bartender at Bonefish Grill in Coronado Mall is where my knowledge of fine dining and craft cocktails began.  When Bonefish closed I was picked up by Montevista Firestation in Nob Hill where I worked there for 7 years.  Started as a bartender there until Covid hit ,which eventually shut down Montevista.  During the shutdown I received the opportunity to work at PAAKO Ridge Golf Club and was in charge of the Bar program.  This consisted of creating and designing a menu to match our James Beard Award Winning chef, and the high quality of food he was creating.  I was in charge of the bar program until Montevista Firestation reopened after the shutdown and I returned as General Manager.  Learning how to run a college bar in an historic landmark was very key to my success there.  After a great run over at the Firestation, I started my journey with M’tucci’s training at the i-25 location then ending up at Bar Roma where I have the job title Facilities/Development Manager.”

Olivia Jordy - Service Manager at M’tucci’s Twenty-Five

Originally from Taos, Olivia (Liv) has been in the restaurant business for eight years. “There aren’t many roles in the front of house that I haven’t filled. First a host, a busser, then a server, a bartender, and ultimately a manager. The restaurant industry has been such an important part of my life, and as a manager, I get to support my staff in those roles everyday. I come to M’tuccis from Pittsburgh, Pennsylvania, where I spent almost 5 years with one restaurant group, moving up, growing up, and learning endlessly about the inner workings and beauty of the connections and opportunities found in restaurants. As restauranteur Danny Meyer writes in Setting the Table, ‘But hospitality, which most distinguishes our restaurants—and ultimately any business—is the sum of all the thoughtful, caring, gracious things our staff does to make you feel we are on your side when you are dining with us.’ With ambitions to keep learning, continuing my journey as a sommelier, and ultimately opening my own restaurant, M’tuccis is where I find myself cultivating the community and knowledge to grow.”

Justin Stamnos - Bar Manager at M’tucci’s Italian

I started at M’tucci’s almost 8 years ago as a barback with no previous restaurant experience. I was a barback for 1.5 years before I started bartending. I started off with some college after high school while also working in the retail business. I grew up with a family that ran their own business and I believe that’s where I got my love for this type of career. Justin is responsible for creating some of the Weekend Cocktails and working with the chefs on the Wednesday night Prix Fixe and the monthly Pairing Dinners.

Lazaro Guzman Lafont - Service Manager at M’tucci’s Moderno

“I was born in Havana Cuba, I came to the states in 1997 and grew up in Albuquerque, where I've been in the restaurant industry for 18 years and have helped multiple restaurants flourish, like the original Cocina Azul on 12th and Mountain. I have an Associates in Business Management from CNM. While I was managing at Hotel Andaluz inside the fine dining restaurant Mas Tapas, I received the 3rd Place Customer Service Award held for all Hilton properties worldwide. I like to give back to the community and am in the process of starting a non-profit Hope Helping Hunger, "Tri-H". I have three wonderful step-daughters that make me want to be better every single day!

M’tucci’s Bar Roma Mezcal Pairing Dinner

$75 per person, tax & gratuity not included. Reservations required.

M’tucci’s Online Store is Now Open!

M’tucci’s Moderno Sponsors The Enchantment Games

The Albuquerque Sign Language Academy Honey Badgers!  Sign up today for one of the competitive backyard game tournaments (Bocce Ball, Corn hole, or Spike Ball) before they fill up!  Be sure to check out and take a turn at our skateboarding and trike exhibitions. Support the only ASL school in the country that mixes hearing and hearing-impaired students in the same class. Buy the Honey Badger Cocktail at M’tucci’s Moderno and help the Honey Badgers!

Weekend Specials

M’tucci’s Italian

Ravioli - Green Chile Ricotta - Green Chile Bratwurst, Sun-Dried Tomatoes, Caramelized Onions, Taleggio Cream Sauce, Pecorino Fried Okra $27

12 oz. Bone-In Hand Cut Veal Chop - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $36

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

Braise - Pomegranate Red Wine 17/20 oz. Lamb Shank, Black Truffle Mashed Potatoes, Sautéed Garlic Spinach, Pomegranate Arils, Mint $31

Weekend Cocktail

The Summer Sunset - Tito’s Vodka, St. Germain, Limoncello, Goslings Ginger Beer, Muddled Blackberry, Lemon Juice


M’tucci’s Moderno

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

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

Lobster Ravioli - Patagonia Shrimp, Asparagus, Grape Tomatoes, Lobster Sauce $29

Weekend Cocktail

Honey Badger - Jameson Irish Whisky, St. Germain, Fresh Lemon Juice, Honey Simple Syrup, Muddled Cucumber

M’tucci’s Twenty-Five

Tuscan Sausage and White Bean Risotto - Creamy Risotto, Smoked Garlic Sausage, Our Signature Tuscan White Bean Soup, Spinach, Broccolini $23

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

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

Weekend Cocktail

Mint-To-Be - Nickel Gin, St. Germain, M’tucci’s Sparkling Wine, Muddled Mint, Lemon Juice

M’tucci’s Bar Roma

Pan-Seared Achiote-Marinated Salmon - Roasted Purple Potatoes Sautéed with Herb Oil, Grilled Asparagus, Arugula and Spinach Tossed with a Pineapple Shrub Vinaigrette $25

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

Weekend Cocktail

Roxy Rum Rum - Prichard's Crystal Rum, Goslings Black Rum, Almond Orgeat Syrup, Pomegranate Juice, Lemon Juice, Simple Syrup

Live Music for August & September

M’tucci’s Bar Roma - 6:30pm Wednesday

9/13 Shane Wallin 

9/20 Lani Nash 

9/27 Cali Shaw

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

9/8 Javier Ortega 

9/14 Shane Wallin 

9/15 Eryn Bent

9/21 RJ Perez 

9/22 Lani Nash

9/28 Justin Nuñez 

9/29 Matt Jones

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

9/8 Chessa Peake

9/14 Matt Jones 

9/15 Melissa Rios 

9/21 Gilbert Uribe

9/22 RJ Perez 

9/28 Shane Wallin

9/29 Cali Shaw

Thanks for reading. See you next Friday. Ciao!

Mezcal and M'tucci's

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You may have seen that the next monthly Pairing Dinner features Mezcal at M’tucci’s Bar Roma on September 14. Mezcal has certainly evolved in the last few years and, if you haven’t been paying attention, it has become one of the hottest spirits on the market.

Like tequila, mezcal is a spirit made from distilling the heart or piña of the agave plant. Unlike the best tequila, which uses only blue agave, mezcal is not limited to one variety. The most commonly planted and used is espadín (which means “small sword”). It is the most common agave grown in Oaxaca, which produces nearly 90% of Mexico’s mezcal.

Traditionally, mezcal was made by small producers called palenqueros. Now, large distillers have entered the market, some arguing that it has improved the product and others claiming it has made it tougher for small, artisanal producers to compete or to even survive. When my wife and I lived in Mexico, we made our first trip to Oaxaca in 2012. We rented a room from a retired Canadian lawyer, who is a major aficionado of mezcal. He has since published a book and several magazine articles about the spirit.

Alvin Starkman’s company, Mezcal Educational Tours, is the choice for visiting small distilleries when you go to Oaxaca. His tours were booked when we were there, but he sent us to two small places, where they made their mezcal by roasting the piñas in underground pits, then crushing them with a stone wheel that was mule-driven. They sold their products in plastic milk jugs.

At first I didn’t fall in love with mezcal, but learned that a small squeeze of citrus opens up the esters and actually softens it a bit. If you have never had an Oaxacan Old Fashioned, you are missing a special cocktail.

M’tucci’s Company Chef, Shawn Cronin, M’tucci’s Bar Roma’s Executive Chef, Damien Lucero and General Manager, Amanda Cronin sampled mezcals and created the menu to pair with each unique spirit. You’ll notice below the food is a M’tucci’s blend of Mexican and Italian.

“When we were trying to figure out what the theme was for the final pairing dinner at Bar Roma for this year, our service manager Audrey came up and said, ‘My friend sells really traditional mezcals, you guys should try them’. Never one to back down from tasting agave, we set it up,” Shawn said.

”As soon as we started trying these, we realized that we had no idea what mezcal was. I was always under the ignorant assumption that mezcal was a smoky form of tequila. Nothing was further from the truth. Finding out that a lot of the big names that I had tried were over-smoked and aggressive for no reason. We started tasting these and experienced so much more nuance, so many different flavors. Instantly we said let's go outside the box and south of the border for this menu.”

"Knowing that the majority of the mezcals we chose for this dinner came from Puebla and were influenced by Oaxaca, those were the flavors we wanted to try and show off albeit with a few twists. Tinga is a favorite of mine but usually calls for chicken. We thought the smoky chipotle and sweet onions would pair beautifully with lamb. Mole Poblano has an amazing depth and the more we thought about it, the more the duck seemed obvious.  All and all, once the chef team finished with this menu we knew we had to try and call in sick so we could sit down and enjoy this dinner.”

“A lot of people don’t like mezcal, because they say it’s too smokey. That isn’t the case with the five mezcals we are featuring,” Shawn said.

While most mezcal is produced in Oaxaca, our selection of five top shelf mezcals features Bosscal Damiana from Durango, Zinacantán and Montelobos from Puebla, and Ojo de Tigre, which is a blend of Oaxaca espadín and Puebla tobalá. The tobalá agave is a slow-growing, low-yield mezcal. The smaller agave piñas take 10-15 years to mature.

Zincantán Papalometl only produced 80 litres of their Pechuga in 2022 and a bottle will set you back at least $140. Traditionally made for special celebrations, Pechuga is a peculiar style of mezcal. A flavored, re-distilled version of the spirit, its name comes from the practice of including a chicken or turkey breast in the still during a second distillation. (Pechuga means breast in Spanish.)

As vapor passes through the meat, which is hung above the boiling mezcal, it infuses the spirit with full-bodied, earthy flavors. A range of other flavor-giving ingredients are also traditionally added to the boiling spirit, including fruits, vegetables, and spices.

M’tucci’s Online Store is Now Open!

New Menu Items at M’tucci’s Twenty-Five

M’tucci’s Moderno Sponsors The Enchantment Games

The Albuquerque Sign Language Academy Honey Badgers!  Sign up today for one of the competitive backyard game tournaments (Bocce Ball, Corn hole, or Spike Ball) before they fill up!  Be sure to check out and take a turn at our skateboarding and trike exhibitions. Support the only ASL school in the country that mixes hearing and hearing-impaired students in the same class. Buy the Honey Badger Cocktail at M’tucci’s Moderno and help the Honey Badgers!

Weekend Specials

M’tucci’s Italian

Ravioli - Calabrian Chile/Ricotta - Beef Tips, Red Onion, Spinach, Taleggio Cream Sauce, Pecorino, Micro Greens

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

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

Braised New Mexico Bison Ragù - House Made Pappardelle, San Marzano Tomatoes, Peorino, Parsley $29

Weekend Cocktail

Jolly Gin Giant - Aviation Gin, Gifford Passionfruit, Aperol, Coconut Alchemist, Egg White, Fresh Lime Juice, Peychaud Bitters


M’tucci’s Moderno

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

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

Chicken Scallopini - Artichokes, Capers, Mushrooms, Spaghettini with Lemon Butter Sauce $21

Weekend Cocktail

Honey Badger - Jameson Irish Whisky, St. Germain, Fresh Lemon Juice, Honey Simple Syrup, Muddled Cucumber

M’tucci’s Twenty-Five

Sackett Farms Herb Marinated Pork Tenderloin - Warm Beet and Pecan Salad, Citrus Dress Arugula $23

Pan-Seared Ruby Red Trout - Garlic Whipped Potatoes, Braised Greens, Artichoke Hearts, Lemon Caper Butter Sauce $23

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

Weekend Cocktail

Impassionable - M’tucci’s El Tesoro Reposado, Campari, Passionfruit Alchemist, Agave Syrup, Fresh Lime Juice

M’tucci’s Bar Roma

Sackett Farms Double Cut Pork Chop - Purple Potato Fingers Sautéed with Herb Oil, Grilled Asparagus, Mushroom Gravy $34

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

Weekend Cocktail

The Flamingo - House Infused Hibiscus Gin, House Made Lemonade

Live Music for August & September

M’tucci’s Bar Roma - 6:30pm Wednesday

9/6 Rj Perez 

9/13 Shane Wallin 

9/20 Lani Nash 

9/27 Cali Shaw

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

9/1 Cali Shaw

9/7 Gilbert Uribe

9/8 Javier Ortega 

9/14 Shane Wallin 

9/15 Eryn Bent

9/21 RJ Perez 

9/22 Lani Nash

9/28 Justin Nuñez 

9/29 Matt Jones

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

9/1  Javier Ortega 

9/7 Eryn Bent 

9/8 Chessa Peak

9/14 Matt Jones 

9/15 Melissa Rios 

9/21 Gilbert Uribe

9/22 RJ Perez 

9/28 Shane Wallin

9/29 Cali Shaw

Thanks for reading. See you next Friday. Ciao!

Best Italian Cook Book!

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Would you believe me if I told you that the best book on Italian cuisine and cooking was first published in 1954? Our regular readers might recall that I have said Marcella Hazan held that distinction. Her books are quite good, but I now think the best book on Italian cooking was written by Elizabeth David, an English author of cookbooks on France, Italy and the Mediterranean.

Born to upper-class parents in 1913 in Sussex England, David had a privileged and storied life, attending school in Paris at the age of 16. It was here, while living with a Parisian family, that she discovered food that was different from the typical English meat and potatoes. Subsequent years found her rebelling against the social rituals expected of upper-class young women and she moved to London to take up acting. In the theater company she met Charles Cowan, an older married man and began a torrid affair, of which her widowed mother strongly disapproved.

David’s biographer Lisa Chaney wrote: “Cowan was the ultimate outsider. He was working class, left wing, Jewish, an actor, a pickpocket, a vagabond, who lived in caves in Hastings for a time. Her mother called him a 'pacifist worm'. He was a sexual presence, and slept with anything that moved.”

To remove her from Cowan’s influence, David’s mother sent her on trips to Malta and then Egypt with family and friends in 1936, where she was exposed to different cuisines and cooking. After more travels to France and Corsica, she returned to England and reunited with Cowan. They purchased a small boat, sailed across the English Channel, through French canals and ended up in Antibes when the outbreak of WWII halted their progress. Gaining permission to leave, they sailed toward Sicily and were arrested by Italian authorities, where they were suspected of being spies. After 19 days in prison, their boat, books and money were confiscated and they were released and fled to Yugoslavia. As the war raged, they made their way to Greece, finally arriving in Egypt, where David (who spoke French and German) worked for the British government. All the while, she learned to cook.

She married a military officer, Tony David, in Egypt and they were soon posted to New Delhi. Health reasons forced her to leave India and return to England in 1946 where post-war rationing was a dreary fact of daily life.

"There was flour and water soup seasoned solely with pepper; bread and gristle rissoles, dehydrated onions and carrots; corned beef toad-in-the-hole. I need not go on," she wrote.

Eventually, she penned a few food-related articles for English magazines which were well received, paving the way for her first book, “A Book of Mediterranean Food”, which was published to glowing reviews in 1950. The next book, “French Country Cooking” was similarly successful. Her publisher thought her next book should be about Italian cooking, so she spent a year in Italy traveling the entire country, cooking and eating with Italian families.

When the book was published in 1954, many of the Italian ingredients necessary for the recipes were hard to obtain in England, since food rationing only ended in the summer of that year. Reading the book today, while trying to imagine the state of English (or even American) cooking in the 50s, one soon realizes that the book is revelatory. Each section has explanations of history, techniques, and how the foods differ from region to region. For decades, most Americans and British referred to “Italian food” as a monolithic cuisine (some still do), but in “Italian Food” she writes: “The term ‘Italian’ used in relation to food would in fact mean very little most Italians. To them there is Florentine cooking, Venetian cooking, there are the dishes of Genoa, Piedmont, Romagna, of Rome, Naples, and the Abruzzi, of Sardinia and Sicily; of Lombardy, Umbria, and the Adriatic Coast.”

She writes with authority, clarity and literary style, which makes her book a joy to read today. What’s more, it’s totally relevant for current Italian food aficionados. The book is loaded with recipes which cover the breadth of regional Italian cooking, however the inexperienced cook might find her recipes vague and confusing, since the recipes are written in a narrative style. She writes:

“Suppose I tell you to put two tablespoons of olive oil into a pan before starting off say a vegetable stew or pot-roast. Then what kind of pan are you using? How wide is it? How thick is it? With what kind of fuel are you cooking? What, in fact, you need is enough oil to cover the bottom surface of your pan; enough for your onions to be evenly spread out in it, neither swimming in oil . . . nor burning because there is not enough.”

In the 60s her popularity rose, writing food and travel stories for the top British newspapers and magaziens. Sales of her books skyrocketed when they were reprinted in paperback by Penguin Books, selling more than a million copies. She was considered the authority on cooking in England, which allowed her to open Elizabeth David Ltd in 1964, which sold high end kitchen equipment.

After many years of accolades and after receiving the highest British and French awards, and after suffering for six years of failing health, she died in 1992. The obituary in the Times of London said:

“Elizabeth David was the doyenne of English cookery writers. She influenced the generations who came after her, whether they, too, were intending to be culinary experts or merely taking a well-thumbed Elizabeth David Penguin from the kitchen shelf for the next day's dinner party. "Elizabeth David says ..." was the regular way of resolving how much spice—and which spices—should be added to a stew and how much garlic should be put in a dressing. At its best, her prose was as precise as her instructions, unlike that of some of her predecessors who sometimes wrapped up advice on what to do in the kitchen with impenetrable sentences. She was a pleasure to read, a stylist of true distinction. Perhaps only in Britain would she have been classified as a "food writer", too often rather a damning phrase. Elizabeth David combined a scholar's feeling for history with the traveller-aesthete's gift of conveying a sense of place.”

One of her comments sums up why I have named her book the Best Italian Cook Book, and why I think she will be of interest to our guests.

“Good cooking is honest, sincere and simple, and by this I do not mean to imply that you will find in this, or indeed any other book, the secret of turning out first-class food in a few minutes with no trouble. Good food is always a trouble and its preparation should be regarded as a labour of love, and this book is intended for those who actually and positively enjoy the labour involved in entertaining their friends and providing their families with first-class food.”

That pretty much sums up the culture and daily mantra at M’tucci’s. Buy this book!

New Brunch Menu and Bloody Mary Bar at M’tucci’s Twenty-Five

Saturday & Sunday 11:00 - 3:00

M’tucci’s and the Balloon Fiesta

M’tucci’s is a proud, local partner of the Balloon Museum Foundation.

BALLOON SKYLINES, VIP DINING AND PHILANTHROPY AT THE BALLOON MUSEUM, DURING BALLOON FIESTA® OCTOBER 7 - 15, 2023

The Observation Deck provides a unique VIP dining experience while also supporting the programming of the Balloon Museum. Museum Dining Events offer an indoor/outdoor area above the crowds, with delicious food and spectacular balcony views of morning balloon launches, evening balloon glows. The Observation Deck is a complete package which includes admission to Balloon Fiesta, admission to Balloon Museum, VIP parking pass, and golf cart rides to Balloon Fiesta Park. All catered by M’tucci’s.

Weekend Specials

M’tucci’s Italian

Ravioli - Smoked Cherry/Ricotta Filling, Guanciale, Shallots, Sun-Dried Tomatoes, Artichokes, Arugula, Brown Butter Sage Sauce, Pecorino $27

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

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

Braise - Sackett Farms Pork Cheeks Braised in Red Wine & Porcini, Creamy Gorgonzola Polenta, Haricot Vert $29

Weekend Cocktail

Weller Rabbit - Weller Bourbon, St. Germain, Fresh Lemon Juice, Simple Syrup, Muddled Strawberry


M’tucci’s Moderno

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

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

Sackett Farms Pork Picatta - Tomatoes, Capers, Arugula, Feta Cheese, Lemon Butter Sauce, Spaghettini $23

Weekend Cocktail

Lychee-tini - One Vodka, Creme de Cassis, House Made Lychee Mix, Plum Bitters

M’tucci’s Twenty-Five

Milk Braised Lamb Ragù - Slow Cooked Lamb Shoulder, Pappardelle Pasta, Fresh Herbs, Lemon, Pecorino $21

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

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

Weekend Cocktail

Sunset in Havana - Prichards Rum, Giffard Banana Liqueur, Fresh Lime Juice, Agave Syrup, Myers Rum Float

M’tucci’s Bar Roma

Shrimp Diavolo - Macerated Tomatoes with Calabrian Chiles, Mediterranean Herbs & Fresh Cilantro $23

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

Weekend Cocktail

Rose Bowl - M’tucci’s El Tesoro Reposado, Peach Bourbon Fresh Lemon Juice, Bergamot, Plum Bitters

Live Music for August & September

M’tucci’s Bar Roma - 6:30pm Wednesday

8/30: Chessa Peake

9/6 Rj Perez 

9/13 Shane Wallin 

9/20 Lani Nash 

9/27 Cali Shaw

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

8/25 Lani Nash

8/31 Eryn Bent

9/1 Cali Shaw

9/7 Gilbert Uribe

9/8 Javier Ortega 

9/14 Shane Wallin 

9/15 Eryn Bent

9/21 RJ Perez 

9/22 Lani Nash

9/28 Justin Nuñez 

9/29 Matt Jones

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

8/25: Chessa Peake

8/31 Matt Jones

9/1  Javier Ortega 

9/7 Eryn Bent 

9/8 Chessa Peak

9/14 Matt Jones 

9/15 Melissa Rios 

9/21 Gilbert Uribe

9/22 RJ Perez 

9/28 Shane Wallin

9/29 Cali Shaw

Thanks for reading. See you next Friday. Ciao!

Italian Risotto

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Who doesn’t love rice? It’s easy to cook and goes with so many different foods in a wide variety of cuisines. However, Italians prepare rice differently than in other cuisines.

Rice grown in the north of Italy is a medium grain rice, with the most common varieties being arborio, carnaroli and vialone nano. Carnaroli has a longer grain than arborio, takes longer to cook and holds it shape better. It is considered superior for risotto, which is why we use carnaroli at M’tucci’s.

In most countries, rice is boiled or steamed, but to make risotto the rice is braised in fat, then hot broth is slowly added and stirred constantly, a process that can take an hour. The initial step is usually to glaze chopped onion in butter and/or oil, then the rice is added for the critical step of tostatura, which pan roasts the rice to seal in the starch. After that, risotto can be made with a variety of ingredients, such as seafood, vegetables, or porcini. Cooking rice in this manner allows the rice to absorb the flavors and gives it a texture not possible with boiled rice.

Risotto is more popular in Northern Italy than in the South, although Sicilians use risotto to make the fried rice balls called arancini. Arancini means “little oranges” and the dish dates back to the 13th century when Muslims introduced oranges and saffron to Sicily. Sicilians made the rice balls by adding cheese or meat and frying them until a crispy crust develops. These were likely the first street food in Sicily. Sample the arancini at M’tucci’s Bar Roma, where they are made with Carnaroli Risotto, Pepe Nero Burrata and Pecorino Cream Sauce.

The late, legendary English food writer, Elizabeth David, wrote extensively about risotto in her seminal 1954 book, “Italian Food”. She goes into great detail describing how to make Risotto alla Milanese. Like most risotto, it is finished with butter and parmesan, but has the unique addition of saffron. This risotto is commonly served with osso bucco, while most risotto are served as a first course, not as a side dish. She includes descriptions for twelve more different ways to prepare risotto.

M’tucci’s for Lunch Meetings, Events and all Special Occasions

Dog Adoption with Watermelon Ranch at M’tucci’s Bar Roma

Sunday, August 20 - 12;30 - 3:30

Puppies and small breed dogs are available for adoption!

Weekend Specials

M’tucci’s Italian

Ravioli - Garlic Ricotta Filling, M’tucci’s Bacon, Shishito Peppers, Heirloom Cherry Tomatoes, Red Onions, Pesto Cream Sauce, Pecorino, Basil $27

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

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

Braise - NM Bison Short Ribs, Sous vide Blackberry Shrub, Black Truffle Gnocchi, Mushrooms, Caramelized Onions, Arugula $37

Weekend Cocktail

Fuegorita - Mi Campo Tequila, Fresh Lime Juice, Simple Syrup, Muddled Cucumber & Jalapeño


M’tucci’s Moderno

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

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

Half Smoked Roasted Chicken - Garclic Mashed Potatoes, Sautéed Broccolini, Cranberry Gastrique $23

Weekend Cocktail

Punch It! - Maestro Dobel Resposado Tequila, Fresh Lemon & Orange Juice, Vanilla Syrup, Pink Guava Puree, Apple Blossom Bitters

M’tucci’s Twenty-Five

Frutti di Mare - Scallops, Shrimp, Clams, Mussels, Marinara, Basil, Lemon Zest $27

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

24 oz. Porterhouse - Garlic Mashed Potatoes, Charred Broccolini, Smoked Blackberry Bone Marrow Compound Butter $42

Weekend Cocktail

Date Night 101 - Wild Turkey 101 Bourbon, Giffard Cacao, Agave Syrup, Fresh Lemon Juice, Muddled Strawberry, Aztec Chocolate Bitters

M’tucci’s Bar Roma

Gnocchi all’ Amatriciana - Hand Made Pillowy Gnocchi, Pancetta and Guanciale Ragù, Bianco tomatoes, Cacio de Roma and Olive Oil Garnish $24

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

Weekend Cocktail

Pisco Sunset - Caravado Pisco, Fresh Lime Juice, Simple Syrup, Goslings Rum Float

Live Music for August

M’tucci’s Bar Roma - 6:30pm Wednesday

8/23 Shane Wallin 

8/30: Chessa Peake

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

8/18 Melissa Rios

8/24: Chessa Peake

8/25 Lani Nash

8/31 Eryn Bent

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

8/18 Hilda Kirschner

8/24 Gilbert Uribe

8/25: Chessa Peake

8/31 Matt Jones

Thanks for reading. See you next Friday. Ciao!

Roman Pasta

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At M’tucci’s Bar Roma there is a section on the menu called Roman Classics. These dishes were inspired by our visit to the Eternal City a few years ago, before we opened on Historic Route 66. Executive Chef Damien Lucero took some of the classic dishes of Rome and put the M’tucci’s spin on them.

Three of the iconic pastas of Rome have their differences, but the use of Pecorino Romano sheep’s milk cheese is the common denominator. Carbonara, Cacio e Pepe and Amatriciana are the holy trinity of Roman pasta dishes on restaurant menus. Quite often, U.S. versions take liberties with the recipes, using bacon instead of guanciale (cured pork cheeks) or even Parmesan!! That will not happen in Rome.

Carbonara is traditionally made with Spaghetti, crispy pork (guanciale) and a blend of lightly cooked egg and cheese. M’tucci’s Twenty-Five makes an amazing version with Capicola (Applewood Smoked Pork Shoulder) and Prosciutto. Italians consider it to be one of the most popular pasta dishes in Italy, after Tagliatelle Bolognese.

Chef Damien takes Carbonara one step further and makes Linguine alla Gricia, which uses braised Pork Belly and an egg yolk to create a supremely rich dish with layers of flavor.

Cacio e Pepe is a deceptively simple dish, with only three ingredients: pasta (with some pasta water), cheese (Pecorino), and fresh cracked black pepper. However, it’s probably the one dish that most confounds home cooks who can end up with rubbery, chunks of cheese instead of a silky sauce that clings to the pasta (me included). All three of our restaurants serve this dish with our eggplant parmesan, except M’tucci’s Moderno puts a little twist on it and calls it Cacio e Pesto.

While Amatriciana is the only red pasta of the three, it is popular throughout Italy. It originated in the town of Amatrice, which is northwest of Rome in the mountains. An ancient city with Roman ruins, it was devastated by an earthquake in 2016, which killed nearly 300 people and destroying 75% of the buildings in town.

While many Italian sauces are harmonious, this is one sauce that has contrasts with the saltiness and richness of the pork, the sweetness of the tomatoes, and the zing of the red pepper flakes. The Italians are very passionate and rigid when it comes to the ingredients in this dish. A little wine is OK, Onions are OK, too, but never garlic. A few years ago, a celebrated Italian chef suggested on a television program that you could add garlic to Amatriciana. The country’s largest newspaper La Repubblica published an article the next day denouncing the chef.

In rome, (top to bottom): Carbonara, Gricia & Amatriciana

Weekend Specials

M’tucci’s Italian

Ravioli - Parsnip Ricotta Filling, Mushrooms, Chicken, Speck Roasted Poblano Smoked Gouda Cream Sauce, Pecorino, Pickled Red Onions $27

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

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

Braise - Herb Braised Sackett Farms Pork Shank, Mirepoix Lentil Soup, Spinach $29

Weekend Cocktail

Pink Oasis - Tito’s Vodka, St. Germain Elderflower Liqueur, Kiwi Blueberry Simple Syrup, Lime Juice


M’tucci’s Moderno

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

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

Sackett Farms Pork Tenderloin - Garlic Mashed Potatoes, Sautéed Broccolini, Dijon Lemon Butter Sauce $23

Weekend Cocktail

Violet Flower - St. Germain Elderflower Liqueur, Beefeater Gin, Muddled Blackberries, Lemon Juice, Simple Syrup

M’tucci’s Twenty-Five

Shrimp Risotto - Shrimp, Roasted Fennel, Mushrooms, Red Pepper Fennel Cream Sauce $24

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

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

Weekend Cocktail

Buffalo Thunder - Buffalo Trace Bourbon, Ginger Syrup, Pineapple Juice, Lemon Juice

M’tucci’s Bar Roma

6 oz. Beef Tenderloin - Polenta & Summer Squash Croquettes, Sautéed Sugar Snap Peas, Red Onions, Mushrooms, Colonnata Butter Béarnaise Sauce $31

Pan-Seared Icelandic Cod - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce $25

Weekend Cocktail

Peachy Tean - Old Forester Infused With Peach Tea, Contratto Infused With Mint Tea, Simple Syrup

Live Music for August

M’tucci’s Bar Roma - 6:30pm Wednesday

8/16 Justin Nuñez 

8/23 Shane Wallin 

8/30: Chessa Peake

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

8/11 RJ Perez 

8/17 Matt Jones

8/18 Melissa Rios

8/24: Chessa Peake

8/25 Lani Nash

8/31 Eryn Bent

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

8/11 Johnny Lloyd

8/17 Shane Wallin 

8/18 Hilda Kirschner

8/24 Gilbert Uribe

8/25: Chessa Peake

8/31 Matt Jones

Thanks for reading. See you next Friday. Ciao!

M'tucci's is Up for the Challenge

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M’tucci’s Bar Roma is joining area restaurants to showcase the flavors of meatless dishes in the Albuquerque Vegan Challenge. Last year Executive Chef Damien Lucero created an incredible Smoked Golden Beet Risotto. He rises to the challenge again this year with Oltre il Pomodoro: Smoked Tomato Ragù, Marinated Gigante Beans, Wine-Braised Escarole, Beyond Meat, Durum Wheat Pasta, Smoked Parsley Oil & Fresh Basil.

“When we entered the Vegan Challenge in 2022, Chef Damien took what I considered to be a very rustic Italian traditional side dish, risotto, and elevated it to a delightful vegan main course, the Risotto Oro - Smoked Golden Beet Risotto, Charred Fennel, Braised Greens, Served with a Vanilla Thyme Oil and Beet Chips. It was an entirely tummy-stuffing dish, so rich I could barely clean my plate, and it was hard to believe there wasn't cheese mixed into those grains of rice. Throughout the month, we saw new guests and old friends coming in specifically to get a taste of it, and we knew we were delighting a segment of diners that hadn't necessarily considered M'tucci's as a culinary go-to. It was a win across the board, and the dish landed an award for Best Presentation,” said Howie Kaibel, M’tucci’s Minister of Culture.

“This year, when we breached the subject of a new entree, I saw Damien's eyes light up, alongside a wide grin. "I'm thinking I want to do a ragu," he mused. "I mean, it's the ultimate Italian meaty dish, right? But I'm going to do it meatless. And people aren't going to believe it." That's precisely what the Chef has ultimately created, here, with the Oltre il Pomodoro, and I'm excited to watch the eyes of our Nob Hill guests light up after their first bite,” Howie added.

“Creating this vegan dish and also the vegetarian options we have at Bar Roma, has been extremely instrumental in developing deeper flavors for the entire menu. It’s been a blast rethinking and retooling the concept of our fundamental, deep connection to food. 

Fire - Smoke - Spice - Salt - Vinegar - Umami 

These can all be used to transform Vegetables, Fungi, Fruits, Nuts and Legumes into something truly magical. 

Anyone can grab a seat at the table and I wanna make sure they have something wonderful to eat when they do”, said Chef Damien.

Oltre il Pomodoro will be available during the month of August. After you have enjoyed it, please vote for us at the Challenge website. Click here to vote.

Better Hurry

Only a few Seats Left for the Steel Bender Pairing Dinner

Brunch every Weekend at M’tucci’s Bar Roma

11:00 - 3:00 Special Brunch Menu and Bloody Mary Bar - Cornhole on the Patio

DJ on the patio Sunday 12:30 - 2:30

Weekend Specials

M’tucci’s Italian

Ravioli - Lemon/Thyme Ricotta Filling, Pancetta, Caramelized Onions, Artichokes, Sun-Dried Tomatoes, Spinach, Brown Butter Sauce, Pecorino $27

12 oz. Bone-In Hand-Cut Veal Chop - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $36

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

Braise - Wagyu Beef Cheeks, Red Wine Porcini Braise, Creamy Polenta, Haricot Vert $29

Weekend Cocktail

Kentucky Pineapple - Old Forester 86, Pineapple Juice, Pineapple Rosemary Shrub, Honey Simple Syrup, Angostura Bitters


M’tucci’s Moderno

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

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

Seafood Pasta - Shrimp, Baby Scallops, Clams, Salmon, Sun-Dried Tomatoes, Chardonnay Cream Sauce, House Made Linguine $27

Weekend Cocktail

Crystal Pisco Punch - Bacardi Mago Chile Rum, Pisco, Clarified Lime Juice, Simple Syrup

M’tucci’s Twenty-Five

Herb Marinated Sackett Farms Pork Tenderloin - Mushroom Marsala Sauce, Pancetta-Wrapped Aspargus, Roasted Sweet Potato Mash, $26

Pan-Seared White Sea Bass - Garlic Whipped Potatoes, Braised Greens, Artichoke Hearts, Lemon Beurre Blanc Sauce $33

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

Weekend Cocktail

Purple Coin - Espolon Blanco Tequila, Cointreau, Muddled Blackberries, Orgeat Almond

M’tucci’s Bar Roma

Oltre il Pomodoro (Vegan) - Smoked Tomato Ragù, Marinated Gigante Beans, Wine-Braised Escarole, Beyond Meat, Durum Wheat Pasta, Smoked Parsley Oil & Fresh Basil $16

Pan-Seared Rock Fish - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce $24

Weekend Cocktail

The Jackrabbit - Jack Daniels, Giffard Banane du Bresil, Fresh Lemon Juice, Strawberries & St. Germain, Angostura Bitters

Dessert 

Chocolate Nonino Sorbetto - 7.00 

Live Music for August

M’tucci’s Bar Roma - 6:30pm Wednesday

8/9 Gilbert Uribe 

8/16 Justin Nuñez 

8/23 Shane Wallin 

8/30: Chessa Peake

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

8/4 Hilda Kirschner

8/10 Lani Nash 

8/11 RJ Perez 

8/17 Matt Jones

8/18 Melissa Rios

8/24: Chessa Peake

8/25 Lani Nash

8/31 Eryn Bent

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

8/4 Javier Ortega 

8/10 Eryn Bent

8/11 Johnny Lloyd

8/17 Shane Wallin 

8/18 Hilda Kirschner

8/24 Gilbert Uribe

8/25: Chessa Peake

8/31 Matt Jones

Thanks for reading. See you next Friday. Ciao!

What a Week!

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As our 10th Anniversary Month comes to an end. We are basking in the glow of your overwhelming support. It was great to visit with those who have become regular guests during the past ten years and to meet relatively new guests.

The celebrations were, in many ways, no different than a typical day at M’tucci’s: lots of laughs, great conversation, creative food and drinks. Here are a few photos from last week and a video from the Thursday night Wine Pairing Dinner at M’tucci’s Twenty-Five. The video should inspire you to make reservations for the next Pairing Dinner with our great friends at Steel Bender Brewyard, which will be at M’tucci’s Moderno on August 10th. Cheers to 10, let’s do it again!

Our Founders, Katie Gardner and jeff Spiegel

Blood Mary Board and New Brunch Menu at M’tucci’s Bar Roma

Weekend Specials

M’tucci’s Italian

Ravioli - Chipotle Ricotta Filling, Shrimp, Tomatoes, Caramelized Onions, Roasted Scapes, Creamy Tomato Velouté, Micro Greens, Lemon Zest $27

6 oz. Filet - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $33

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

Braise - Sackett Farms BBQ Pork Belly: Spinach and Fennel Slaw, Black Truffle Mashed Potatoes $29

Weekend Cocktail

M’tucci’s Sangria


M’tucci’s Moderno

24 oz Hand Cut T-Bone - Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $42

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

Chicken Portobello - Roasted Garlic Glaze, Sun-Dried Tomatoes, Garlic Spinach and House Made Spaghettini $25

Weekend Cocktail

Bourbon Estate - M’tucci’s Barrel Bourbon, Aperol, Fresh Lemon Juice, Pineapple Juice, Honey Simple Syrup, Angostura Bitters

M’tucci’s Twenty-Five

Balsamic Glazed Chicken - Crispy Saltwater Potatoes, Asparagus, Red Bell Pepper, Shallots, Topped with Shaved Black Truffle and Balsamic Reduction $26

Pan-Seared Yellowtail - Garlic Whipped Potatoes, Braised Greens, Artichoke Hearts, Lemon Beurre Blanc Sauce $34

6 oz. Beef Tenderloin - Garlic Mashed Potatoes, Charred Broccolini, Smoked Blackberry Bone Marrow Compound Butter $33

Weekend Cocktail

Sweet as Pie - Vanilla Vodka, Frangelica, Banana Liqueur, Liquid Alchemist Coconut

M’tucci’s Bar Roma

Double-Bone Elk Chop - Sautéed Mushrooms, Zucchini & Yellow Squash Risotto, Kale Slaw, Chimichurri Rojo $36

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

Weekend Cocktail

Summer Apple - Effen Green Apple Vodka, Fresh Lemon Juice, Simple Syrup

Live Music for August

M’tucci’s Bar Roma - 6:30pm Wednesday

8/2 Lani Nash 

8/9 Gilbert Uribe 

8/16 Justin Nuñez 

8/23 Shane Wallin 

8/30: TBD

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

8/3 Shane Wallin 

8/4 Hilda Kirschner

8/10 Lani Nash 

8/11 RJ Perez 

8/17 Matt Jones

8/18 Melissa Rios

8/24: TBD

8/25 Lani Nash

8/31 Eryn Bent

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

8/3 RJ Perez 

8/4 Javier Ortega 

8/10 Eryn Bent

8/11 Johnny Lloyd

8/17 Shane Wallin 

8/18 Hilda Kirschner

8/24 Gilbert Uribe

8/25: TBD

8/31 Matt Jones

Thanks for reading. See you next Friday. Ciao!

Cheers to 10!

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Events for our 10th Anniversary began on Wednesday when the M’tucci’s family took over the Fiesta pavilion at Isotopes Park to watch NM United take on Sunderland AFC from England.

Last night was the 6-Course Pairing Dinner at M’tucci’s Twenty-Five. I’m so proud to be part of this creative, talented and fun-loving group of people. Highlights of the evening included a few heartfelt words from founders Jeff Spiegel, Katie Gardner and John Haas. However, the main highlights were the stellar wines paired with some amazing food, notably the Alta Mora Rosso from Sicily, the 2013 Grand Cru St. Emilion, the soft-shell crab and the Foie Torchon (which took Chef Cory seven days to make). Enjoy a few photos from the first two days of our 10th Anniversary Week. The remaining events are today at M’tucci’s Moderno, Saturday at M’tucci’s Italian and Sunday at M’tucci’s Bar Roma.

Weekend Specials

M’tucci’s Italian

Ravioli - Green Chile & Ricotta Filling, Mushrooms, Pancetta, Rosemary Cream Sauce, Parsley $28

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

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

Braise - Cioppino: Seafood Tomato Broth, Scallops, Shrimp, Mussels, Salmon, M’tucci’s Sourdough Bread $28

Weekend Cocktail

Smoked Cherry Shrub - Knob Creek Bourbon, Fresh Lemon Juice, Simple Syrup, Local Smoked Cherry Shrub


M’tucci’s Moderno

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

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

Shrimp Diavolo - Marinara Sauce with Caramelized Onion, Capers, Green Chile and House Made Spaghettini $25

Weekend Cocktail

Princess Peach - M’tucci’s Barrel Bourbon, Fresh Lemon Juice, Simple Syrup, Muddled Mint & Peaches

M’tucci’s Twenty-Five

Lamb Loin - Crispy Saltwater Potatoes, Artichoke Hearts, Sautéed Spinach, Red Wine Beurre Blanc $34

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

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

Weekend Cocktail

Summer Delight - Buffalo Trace Bourbon, Fresh Lime Juice, Simple Syrup, Egg White, Muddled Strawberry & Mint, Rhubarb Bitters

M’tucci’s Bar Roma

Chicken Saltimbocca - Lightly Breaded Chicken Breast with Sage & Prosciutto, Salt Water Potatoes, Roasted Red Bell Peppers, Broccoli & Calabrian Chiles with a Lemon Butter Caper Sauce $23

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

Weekend Cocktail

Bloody Mary Board - Tito’s Vodka, M’tucci’s Bloody Mary Mix + Four Charcuterie Skewers

Live Music for June & July

M’tucci’s Bar Roma - Wed 6:30-8:30 

7/26 Shane Wallin

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

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 

7/21 Matt Jones

7/27 RJ Perez 

7/28 Lani Nash

Thanks for reading. See you next Friday. Ciao!

M'tucci's 10th Anniversary Week

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It’s here and we are so excited to share all of the special events that we have planned for next week. Our first event is Wednesday night, but it’s only for our employees (that’s how we roll!). The rest of the week is for you.

Below are event posters for each location, a video with our four GMs talking about their events and a 10-year slide show retrospective. Following that is a video of Jeff, John and Austin, who appeared on KRQE’s New Mexico Living talking about our last ten years. Last, but not least, are photos of the M’tucci’s Family, who are a large part of our success and our future. Hope to see you all next week.

Watch Jeff Spiegel, John Haas and Austin Leard on New Mexico Living.

Click Here

One-Year Anniversary Party at Teddy Roe’s

Friday, July 21


Enjoy an evening of music, magic, burlesque and cocktails.

Weekend Specials

M’tucci’s Italian

Ravioli - Mushroom & Ricotta Filling, Linguica, Asparagus, Porcini Mushrooms, Spicy Tomato Cream Sauce, Pecorino, Parsley $27

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

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

Braise - Pomegranate Red Wine Braised Lamb Shank, Horseradish Mashed Potatoes, Sautéed Garlic Spinach, Mint $31

Weekend Cocktail

Peaches & Cream - Old Forester 86, Fresh Lemon Juice, Peach Simple Syrup, Cream


M’tucci’s Moderno

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

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

Calabrian Sackett Farms Pork Ribs - Grilled Polenta, Cabbage Apple Slaw $21

Weekend Cocktail

Birds of Paradise - Dragon Berry Bacardi Rum, Campari. Simple Syrup, Pineapple Juice, Coconut Puree, 151 Rum Float

M’tucci’s Twenty-Five

Frutti di Mare - Scallops, Shrimp, Clams, Mussels, Spicy Marinara Sauce, Basil. Olive Oil $27

Pan-Seared Yellowtail - Garlic Whipped Potatoes, Braised Greens, Artichoke Hearts, Lemon Beurre Blanc Sauce $33

8 0z. Picanha Steak - Garlic Mashed Potatoes, Charred Broccolini, Smoked Blackberry Bone Marrow Compound Butter $33

Weekend Cocktail

25’s Paradise - Coconut Rum, Fresh Lime Juice, Simple Syrup, Cream, Muddled Mint, Graham Cracker Rim

M’tucci’s Bar Roma

Braised Sackett Farms Pork Shank - Grilled Asparagus, Creamy Mushroom and Peppadew Risotto $27

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

Weekend Cocktail

Wild Tiki - Wild Turkey, Fresh Lemon Juice, Pineapple Juice, Orgeat Syrup, Angostura Bitters

Live Music for June & July

M’tucci’s Bar Roma - Wed 6:30-8:30 

7/19 Lani Nash

7/26 Shane Wallin

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

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 

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 Night with NM United

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As we prepare to celebrate our 10th Anniversary during the third week of this month, we are starting the party a little early with our sponsorship of the New Mexico United game with Detroit FC Saturday night, July 8.

We have donated a large block of tickets to local military families, in addition to members of our M’tucci’s family (those who can manage to take Saturday night off!). Look for us in Section 103, visit our table set up in the concourse behind what is normally 1st Base, and watch for M’tucci’s team going through the stadium handing out M’tucci’s swag and gift cards.

We have been sponsors of our soccer team for several years now, providing lunches to the players and the staff several times a week during training camp and during the season. It’s been a great partnership.

“From the beginning, it was obvious to us just how much synergy there was between M’tucci’s and New Mexico United in our goals as companies. M’tucci’s believes so strongly that restaurants are community gathering places that bring people together to celebrate. There is no arguing that NM United hasn’t done that in spades since their first day. I feel we both really value finding ways that a business can serve and give back to a community. As people and as a company, we have immense love and respect for NMU and it’s always an honor and pleasure to collaborate. This match sponsorship was an excellent opportunity to share our appreciation for that as well as an early kick-off celebration for our upcoming 10th Anniversary as a company!”, said Company President John Haas.

“Another big aspect for me in developing our relationship with NM United was my friendship with Ron Patel. I knew him before we started M’tucci’s and had worked with him in some of his previous business ventures. He’s an incredible person, who has a brilliant business mind, and is someone who I wholly trust. All of his fine characteristics are found in everyone we’ve met throughout the New Mexico United organization,” he said.

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

Watch the video below to see what you missed last month at Vara Dinner at M’tucci’s Italian

Another fun evening pairing wine, cocktails and great food at M’tucci’s Italian.

Special Music Events Next Week with Riudoso’s Delaney Davis

Company President John Haas: “To me, one of the most exciting things about being a business owner is being able to bring back things you enjoyed from your travels to your business and community. I walked by Noisy Water Winery and heard Delaney & Valorie playing on the back patio, so I stopped in for a glass of wine and ended up staying for the last 60-90 minutes of their set.

I thought she had an amazing sound and a fantastic vibe for our restaurants and I wanted to share it. We spoke for a few minutes and she said she would be interested in playing in the ABQ area again. Luckily, a few months later, Austin was able to make all the bookings work!”

They will perform next Wednesday at M’tucci’s Bar Roma, Thursday at M’tucci’s Twenty-Five and Friday at M’tucci’s Moderno. Don’t miss this terrific duo. Check out her music on her website by Clicking Here.

Delaney and valorie

m’tucci’s new barbera and bianco are available in all locations!

Weekend Specials

M’tucci’s Italian

Ravioli - Spinach & Ricotta Filling, M’tucci’s Bacon, Caramelized Onions, Sun-Dried Tomatoes, Artichokes, Tallegio Cream Sauce, Pecorino, Parsley $27

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

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

Braise - Sackett Farms Pork Shank - Porcini Braise, Truffle Polenta, Haricot Vert, $29

Weekend Cocktail

Floating into Summer - Prosecco, House Made Limoncello, Strawberry Gelato


M’tucci’s Moderno

8 oz Hand Cut Picaña - Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $33

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

Crispy Chicken Confit Risotto - Mushrooms, Celery, Carrots, Creamy Risotto $21

Weekend Cocktail

Paolo Maldini - Espolon Reposado, Aperol, Fever-Tree Grapefruit Soda

M’tucci’s Twenty-Five

Smoked Portobello Risotto - Grilled Smoked Portobello Mushroom, Sautéed Mushrooms, Caramelized Onions, Red Bell Pepper, Spinach, Grilled Asparagus, Porcini Cream Sauce $18

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

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

Weekend Cocktail

Barbie’s Dream Drink - Vanilla Vodka, Amaretto, Fresh Lime Juice Cranberry Juice, Watermelon Juice, Muddled Strawberry

M’tucci’s Bar Roma

Black Truffle Brisket Risotto - Braised Wagyu Brisket, Button Mushrooms, Black Truffle Mushroom Risotto, Arugula, Citrus Fennel Salad $27

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

Weekend Cocktail

Daiquirinha - Novo Fogo Cachaça, Monin Blackberry Syrup, Fresh Lime Juice, Fever-Tree Elderflower Tonic

Live Music for June & July

M’tucci’s Bar Roma - Wed 6:30-8:30 

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  

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 

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

Don’t miss the schedule of all of our Anniversary events in next week’s La Gazzetta. Thanks for reading. See you next Friday. Ciao!

M'tucci's - Where it all Started

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As we approach Independence Day we would like to wish you a happy and safe holiday and to remind you that we are closed on the 4th.

In July we will celebrate our 10-year Anniversary. More to come on the events in the next couple of issues of La Gazzetta. In case you missed the story of how it came together, here it is for your enjoyment:

After nearly seven years as a health care consultant in Manhattan, Jeff Spiegel had an epiphany.

“Riding in a cab in mid-town Manhattan I saw a guy walking down Madison Avenue, hunched over, with an overcoat and a briefcase in hand . . . and I took a start and thought holy s**t, that’s me. It’s not what I had in mind. I turned around and went home and called my brother (his business partner) and said I’m done.”

That epiphany in 1982 put Jeff and Katie Gardner, his wife and partner, on the path that would eventually lead to Albuquerque and to M’tucci’s. A friend suggested they start a restaurant in NYC, because “we like to cook”, (usually a terrible reason for getting into the restaurant business). So, Jeff said sure, sounds like a good idea.

They planned for a year, walking the streets of Manhattan to understand the restaurant business, visiting good locations and commercial properties, then meeting the CEO of a public company that owned restaurants. They talked about doing a project together. While the deal didn’t happen, the CEO became an amazing mentor, guiding them to their initial restaurant space, providing the tools to get started, and even lent a bookkeeper to them.

In 1983 they opened Margaritas on the Upper East Side, serving the city’s first Mexican food in New York City that wasn’t “garbage” (Jeff’s description). They held a cooking competition for prospective chefs and hired Christine Keff (who went on to win a James Beard award for her Seattle restaurant, Flying Fish) who had never cooked Mexican food. Jeff and Katie both agreed that her food was fabulous.

Katie said they didn’t advertise, but they had the great idea of giving away margaritas for the first three nights and, of course, they were packed. Jeff said every restaurant they have ever opened since has always been packed. More restaurants followed, because as Katie says, “Jeff likes to start things. He likes the whole process of planning.”

After 23 years of operating 11 restaurants in Manhattan, they decided it was time for a change, so they sold their restaurants and moved back to Albuquerque, Jeff’s hometown, and worked on different projects until 2013. They said that they didn’t go out to restaurants that much, but when they did, the service was uniformly cold and impersonal. Jeff was working as a consultant for local economic development and realized that he could create 60 jobs just by opening a restaurant. That’s economic development!

“We knew exactly what we wanted to do,” Jeff said. As with all of their previous places in NYC, at M’tucci’s Italian they surrounded themselves with good people. “We’ve always had good people.”

Dave Herndon, writer, magazine editor and a former bartender at Margaritas said, “The real secret sauce has always been that they create a hospitable, loose, fun atmosphere where people can be themselves and feel at home. The vibe starts with Jeff and Katie’s fun loving personalities, which informs their staffing—they have highly tuned people instincts. They pick the right people, and the wrong ones get weeded out really fast. Customers are treated as friends and become regulars. Everybody wins.”

“When Katie and I decided  to reprise our restaurant experience in NM after 23 years in the restaurant business in NYC, I knew I wanted a chef partner,” Jeff said. “So I placed an ad in Craigslist.”

“As has always been our practice, I invited the top three candidates to join me at our home to cook. At the end of those three days, and after countless hours of conversations with John Haas, I pulled the trigger, hired him, and told him that he’d be a partner when the time was right to do the documents. It was the best partner decision I ever made. John cares about others, is a forgiving perfectionist and an excellent leader.”

“When I told Jeff ‘if I wouldn’t have been a chef, I would have been an accountant’, I think he thought, ‘I’ve found my chef’”, John said.

M’tucci’s company president john haas with executive pastry chef brianna dennis

In the time leading up to finding a location, they had discussions about the character of M’tucci’s. Would it be fine dining with white tablecloths? From day one, they decided that was not the kind of restaurant they would open.

“I think people want value and interesting ingredients. Our whole thing was big flavor, being non-pretentious, very approachable and to let the food speak for itself. We wanted the type of place where people could eat a couple of times of week, instead of only for special occasions.”

After ten years and with four M’tucci’s locations operating, what motivates John to continue to work long hours?

“I feel like I’ve been given a gift. Jeff gave me a chance and invested in me, and there is not a day that I don’t try to repay that gift. Part of (repaying that gift) is creating opportunities for other people, to give them the chance to grow and to prove how good they can be,” he replied.

. . . . to be continued.

Readers of La Gazzetta are getting an early look at our 10th Anniversary Pairing Dinner and a chance to book their table. Space is limited.

M’tucci’s 2021 Barbera is Here!

Tasting Notes:  This wine has lifted aromas of sweet spice, raspberry and plum. The palate shows deeper flavors of black cherry compote and ripe red raspberry, with sweet spice coming through on the finish.  It is medium in body, bright and lively on the palate.  The spice component and penetrating fruit make it an ideal pairing for any dish on the menu with a lot of flavor.  M’tucci’s 2021 Barbera can stand up to red pasta sauce, red meat, and pork belly, but with a brightness that makes it a bit more versatile than most big red wines.  

88% Barbera from the Columbia Valley

12% Merlot from the Bosque Farms, New Mexico

Weekend Specials

M’tucci’s Italian

Ravioli - Orange & Ricotta Filling, Pancetta, Pickled Fennel, Caramelized Onion, Sun-Dried Tomatoes, Fennel Cream Sauce, Pecorino, Micro Greens Orange Zest $27

24 oz. T-Bone - 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 - Sackett Farms Pork Belly - Pineapple Rosemary Braise, Creamy Risotto, Agave Braised Parsnips, Pickled Red Onions, Diced Haricot Vert, Pineapple Red Pepper Relish $29

Weekend Cocktail

The Amalfi Coast - House Cherry-Infused VARA Gin, Cherry Simple Syrup, Fresh Lemon Juice, float of M’tucci’s Sparkling Wine


M’tucci’s Moderno

8 oz Hand Cut Picaña - Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $33

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

Beef Tips & Tortellini - Cajun-Seasoned Beef Tips, Grape Tomatoes, Rosa Sauce, Cheese Tortellini and Gorgonzola $21

Weekend Cocktail

A Monkey’s Paradise - Howler Head Whiskey, Sunora Piñaa Bachanora, Orgeat Syrup, Coconut Cream, Pineapple Juice, Whipped Cream & Orange Zest

M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

Berry Bramble - Bombay Sapphire Gin, Fresh Lemon Juice, Simple Syrup, Creme de Cassis

M’tucci’s Bar Roma

Pollo Picante Ravioli - Braised Chicken Thighs, Roasted Peppedew Pepper Ragù, Cremini Mushrooms, Fresh Herbs, Smoked Parsely Oil, Shaved Parmesan $27

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

Weekend Cocktail

Royal Leis - Empress Gin, Pineapple Mango Syrup, Orgeat Syrup, Fresh Lemon Juice, Peychaud Bitters, Fresh Jalapeño Slice

Live Music for June & July

M’tucci’s Bar Roma - Wed 6:30-8:30 

7/5 TBD

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  

6/30 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 

6/30 Chris Dracup

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 Shrubs

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A popular question from new guests at M’tucci’s is: “What’s a Shrub?”

We use them to make cocktails, zero-proof cocktails, jams, and reductions for sauces. Still, what are they?

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.

M’tucci’s Shrubs are the creation of Partner/Vice-President Austin Leard. “I wanted to do something that would set us apart and that nobody else was doing. I had heard of Shrubs and did some research, but found very little information about them. So I started making small batches in mason jars. When I got the recipe right, I started experimenting with them in cocktails. The Collins-style with citrus, shrub and spirit has been an amazing combination,” he said.

Like many of the house made M’tucci’s products, our shrub process uses only fresh fruit and herbs and takes two weeks of maceration and stirring before they are ready to bottle.

Fans of Shrubs will find M’tucci’s Shrubs in Albertsons Market and Total Wine in addition to some of the area’s finer wine and liquor stores like Jubilation and Susan’s Fine Wines in Santa Fe. Our four main flavors are: Strawberry Basil, Blueberry Raspberry, Pineapple Rosemary, and Blackberry. They are for sale at all our locations or you can order them on Amazon. Click here.

Watch La Gazzetta for details on a special, new flavor that will be available during our 10th Anniversary in July. Hint: it’s local and it’s smoked!

Weekend Specials

M’tucci’s Italian

Ravioli - Linguica Sausage & Ricotta Filling, Calabrian Peppers, Mushrooms, Tropea Onions, Spinach, Gorgonzola, Thyme, Cream Sauce, Pecorino, Parsley $25

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

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

Braise - New Mexico Red Chile Pork Sparerib, Calabacitas, Roasted Corn, Onions, Colonnata Butter, Feta $27

Weekend Cocktail

Not Your Typical Tiki - Kahlúa, Giffard Banana Liqueur, Vara Rum, Cream, Vanilla Simple Syrup


M’tucci’s Moderno

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

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

Sackett Farms Pork Piccata - Spaghetti, Arugula, Diced Tomatoes, Capers, Feta Cheese, Lemon Butter Sauce $23

Weekend Cocktail

Boat Shoes Punch - Beefeater London Dry Gin, St Germain Liqueur, Aperol Liqueur, Grapefruit Juice, Lemon Juice, Orange Juice, Simple Syrup

M’tucci’s Twenty-Five

Sackett Farms Pork Tenderloin - Smoked With Sage, Citrus, Braised Beets, Pickled Kale, Pineapple Shrub Vinaigrette $23

Pan-Seared Arctic Char - Garlic Whipped Potatoes, Braised Greens, Artichoke Hearts, Lemon Beurre Blanc Sauce $34

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

Weekend Cocktail

Squeeze The Day! - Housemade Limoncello, Prosecco, Soda Water, Lemon Juice

M’tucci’s Bar Roma

Ciambotta Alla Gnocchi - Handmade Gnocchi, Zucchini, Eggplant, Red Pepper Ragú, Mint, Almond Gremolata Garnish $18

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

Weekend Cocktail

Coco Fashion - Coconut Oil Fat Washed M’tucci’s Barrell Bourbon, M’tucci’s Barrell Bourbon, Coconut Oil, Orange Bitters, Simple Syrup

Live Music for June & July

M’tucci’s Bar Roma - Wed 6:30-8:30 

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

6/25 Gilbert Uribe (Only Sunday in June) 

6/28 Shane Wallin

7/5 TBD

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  

6/23 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 

6/23 Cali Shaw

6/29 Lani Nash

6/30 Chris Dracup

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!