New Directions — Healthy and Great Tasting Food

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Last Revised on August 9, 2018. 

You should be interested in eating healthy food that tastes really good. I have prepared a lengthy article that describes what it is, where you can get it in a restaurant, and how you can cook this way in your own kitchen. Check out this page:  Healthy But Great Tasting Food. 


As I get older and wiser, I find that my eyesight is slowly deteriorating. It is getting more trying to write as many reviews as often as has been my habit. From now on, I will be very selective about what I post here. Here is my plan:

All restaurant reviewed here must be

  • Healthy food that is really good (and good for you, too),
  • Outstanding — among the very best that New Mexico has to offer, and/or
  • Unique — in a class all by itself.

I won’t write a review until I have been there at least four times. As always, I welcome your suggestions. Here is what is in the queue right now.

Except for some special events such as Wine Pairing Dinners. Like this one at Blade’s.

PS: I am no longer linking to Zomato. They pissed me off. Try Yelp instead.
I will continue to write short reviews on everyplace I visit, and they will appear on Yelp. Check them out.


Reviews Coming Soon

Pork Chop

Pork Chop

Campo at Los Poblanos

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Death by Lemon for The Dazzler

Death by Lemon for The Dazzler

Savoy Bar and Grill

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Ceviche

Best Ceviche I have had in 41 years.

Poki Poblano Fusion Lounge
Best Newcomer 2018 already.

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Posted in Fun Stuff, Gossip, Information, Restaurant Posts | Leave a comment

Namaste

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Best Indian in ABQ? Undoubtedly…

Forty-fifth visit  visit: June 21, 2018
First visit: November 10, , 2008 

On June 20, 2018, Namaste Rio Rancho moved to a new location a few hundred yards to the east on Deborah. Same delicious food and smiling staff. I feel like a family member here, and have for the past ten years.
Namaste.

Interior

New Location, June 20, 2018

Best Newcomer

As we walked in, we were welcomed with a warm greeting, Namaste, a sweet smile by Sandhya Gurung, and heavenly aromas wafting from the kitchen. Namaste means “I bow and respect to the divine spirit within you,” used in India and Nepal to greet each other. The term has many meanings — my favorite is, “I honor the Spirit in you which is also in me.”

Namaste Cuisine of India and Nepal was started August 2008 by Shree Prasad Gurung, his charming wife, Sandhya, and hrother-in-law Hem. This family-run restaurant is the first Indian and Nepalese restaurant in the Duke City area. The room is quite lovely, the staff quite friendly, and the service is exemplary. But this is true of many Indian restaurants here. What sets Namaste apart from the pack is the food, and that’s why we go there.

The Master Chef

Aah, the food! The spicing is delicate and the sauces are complex — never over-the-top shouting at you, “I’m Indian, therefore cayenne-hot.” The balance is so close to being perfect that you can taste everything — amazing in this Enchanted Land of Chile.

The menu is not so huge as to be overwhelming. But you will surely find your favorites here. Chicken, lamb or goat, seafood, biryanis, vegetables, and much more. Tandoori, korma, vindaloo, tikka masala, and more.

Fish and Shrimp Dinner

Visiting sister had the Seekh Kabob (ground lamb, spiced, and cooked in the tandoori), which she declared first-rate. Jane had Saag Paneer (spinach and paneer cheese in a gentle creamy sauce), which we all declared among the very best we ever had. I ordered off-menu (as I often do) and asked Sandhya to see if the kitchen would prepare Fish Korma for me. White fish cubes prepared in a complex, cashew-laden white sauce. Simply perfect. [About a month after I had this dish, it appeared on an updated menu.] The basmati rice with peas was fine. The Nan was beautifully done.

This quickly became one of our favorite restaurants. It’s just up the hill from where we live. Perfect Friday night place for us. You, too, maybe.

The Buffet

The Buffet Table

Here is a sampling of the table:

  • Daily:
    Tandoori Chicken, Meat Balls, Dal, Saag, two desserts, salad, fruits, chutney, raita, dressing, an appetizer, rice, naan are daily featured on the buffet, along with two other meat items are changed as given below on the day-by-day chart, and two vegetables are changed daily.

    Tandori Chicken, Meatballs from the Buffet (Courtesy Gil Garduño)

  • Sunday:
    Lamb Curry, Chicken Makhani, Gajar Ka Halwa, Spinach Pakora, Chicken Tikka Masala
  • Monday:
    CTM, Ch vindalu, Fish pakora. Spinach pakora
  • Tuesday:
    Veg Noodle, Chicken Makhani, Fish Pakora, Sheek Kabob, Spinach Pakora
  • Wednesday:
    Goat Curry, Chicken Tikka Masala, Gajar Ka Halwa, Spinach Pakora
  • Thursday:
    Noodle, Sheek Kabob, Fish Pakora, Chicken Makhani Spinach Pakora
  • Friday:
    Chicken Vindalu, Chicken Tikka Masala, Shrimp, Samosa
  • Saturday:
    Goat Curry, Gulab Jamun Spinach Pakora

The buffet lunch is a fine way to sample many of the dishes on the regular dinner menu. Among my buffet favorites are Saag Paneer (perfect), Chicken Tikka Masala (with dark meat — my favorite way to prepare this dish), and the Meatballs, which are melt-in-your-mouth tender and as delicious as anything Indian you are likely to encounter in this city. But nothing’s perfect — the Tandoori Chicken was a tad too dry.

Onion Naan

Onion Naan

Most buffets are but a mere shadow of the wizardry of the cooks. Not the case here, where each dish stands on its own merits. Never stale or lukewarm, each dish is carefully replenished as necessary. This is among the very best buffets of any kind that I have had anyplace, and outshines the regular menu in most other (and lesser) Indian restaurants.

Bargain, too. Accompanied by Naan and Black Tea, it came to $10.14 including the Governor’s contribution. Around the same price as a Green Chile Cheeseburger with fries, but lots better tasting and better for your arteries. And waistline.

Return to our spicy favorites

On our latest visit, I decided to abandon my Fish Korma favorite for something very spicy. Green Chile Chicken Curry popped off the menu at me. But I really wanted Lamb Saag, another of my favorites. Jane ordered her favorite, Saag Paneer, I ordered Lamb Saag, and we both decided to share a half-order of the chicken. Onion Naan completed our choices.

Green Chile Chicken Curry

Green Chile Chicken Curry

Green Chile Chicken Curry

This dish is not some lame New Mexican imitation made by adding green chile to chicken stew, but a phenomenal scratch Indian curry to which fine New Mexican green chile has been added. The spice blend is stunning. This is a highly complex dish, and at the end of the year, will place prominently on my Best Dishes of 2012 List on mu blog.
Thanks, Shree. You did it again. Anazing.

Lamb Saag

Lamb Saag

Lamb Saag

I asked for this dish to be prepared very spicy (hot). It was But like every other dish at Namaste, the heat never overshadows the other spices. Very tender and tasty cubes of lamb with an incredibly tasty and creamy saag, this dish has become my benchmark with which I shall judge any other Lamb Saag that I come across. Perfection. Phenomenal.

Green Chile Chicken Curry, Basmati Rice, ans Lamb Saag.

Green Chile Chicken Curry, Basmati Rice, ans Lamb Saag. Onion Naan and Saag Paneer are toward the back.

Jane’s Saag Paneer was, as usual, perfect. This has become her favorite Indian dish, and she uses the Namaste version as a benchmark.

This was yet another perfect meal at Namaste. But why not — this is the best Indian restaurant in New Mexico.

The real surprise of the evening was the chicken. Sandhya told me that it has become teir most popular dish. But of course. My only regret this evening is not ordering a full portion of that stupendous chicken. I’ll know better next tine.

Sandyha and Shree Prasad Gurung

Sandyha and Shree Prasad Gurung

 

What Others Say

My friend Gil Garduño on his blog rates Namaste at 24, and especially likes Naan, Kasmiri Naan, Lamb Momo, Mix Grill Tandoori.

Lamb and Chicken Dinner

Sally and Andy Wasowski, hypercritical gastronomes, and our dear friends and dining companions from Taos, declared, raving, that Namaste serves the very best Indian food in the state. And who am I to disagree. I took them to Budai for lunch the next day, and it, too, blew them away, cementing in their minds my reputation as a best-of-breed picker.

Go there. Eat. Enjoy.

Namaste.

Namaste

new signTop Ten Rank: #6

(505) 896-3126
1580 Deborah Rd. SE  Map.d3049aa
Rio Rancho, NM 87124

www.namastenm.com
www.facebook.com/pages/Namaste…

View menu on Namaste’s website

Namaste HoursView on Yelp

 

Posted in Indian, Larry's Top Ten | 3 Comments

Best Dishes of 2017

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Last updated December 27, 2017

2017 was a great year for Green Chile Cheeseburgers, New Mexico’s iconic lunch. Two even made their way onto my coveted Hall of Fame GCCB list. And Dennis Apodaca has resurfaced in a new downtown eatery, Maya Cuisine, which shares a symbiotic relationship with Monk’s Corner Taproom.

My favorite lunch of the year? Easily the GCCB with slaw and a glass of Treble Reserve at Maya/Monks. You will probably see me there with some geezer retirees around Noon on most Wednesdays.

Happy eating.


General Recommendations

  1. Anything at M’Tucci’s Italian Market and Pizzeria. I have been there 72 times. Cory Gray and Shawn Cronin are inventive culinary wizards.
  2. Anything at Maya Cuisine/Monk’s Corner Taproom. I eat/drink here a lot.
  3. Fresh Bistro. Jon Young’s family operated restaurant on 4th is truly amazing.

Specific Recommendations

GCB

GCCB

Green Chile Cheeseburger at Ironwood Kitchen 

The burger is fashioned from chuck ground at the Rio Rancho Meat Market and is hand formed in the kitchen. 8 oz of juicy, tasty, and tender meat cooked between rare and medium rare. Cheddar and green finish it off, and it is served on a lightly toasted bun. I asked for it to be served competition style (garnish on the side. This is a great burger. I had an excellent coleslaw on the side. Light vinegar-based dressing (no mayo) makes this a light and fresh tasting slaw–the way I make it at home.

Duroc Pork Chop

Duroc Pork Chop

Duroc Pork Chop at M’Tucci’s Moderno

House Cut 12oz Porterhouse, Artichoke-Parmesan Crust, Rosemary Mustard Butter Sauce, Grilled Garlic Polenta, Sautéed Baby Spinach.

Dry Aged Porterhouse pork chop has superior natural marbling. It’s a grill’s best friend. Compart Duroc pork contains a higher degree of flavor naturally, without any added water or ingredients.

port wine bread pudding

port wine bread pudding

Bread Pudding at M’Tucci’s Moderno 

Brioche Bread Pudding with Port Wine Cherries, Chocolate Ganache, Whipped Mascarpone.

If this dessert geets to the regular menu,it will earn a place near the top of my Hall of Fame Bread Pudding List.

 

Gnudi

Gnudi

Gnudi at M’Tucci’s Moderno

Fresh Handmade House Ricotta Dumplings, Preserved Lemon, Olive Oil, Sautéed Spinach, Caramelized Onion, Pecorino, Bread Crumbs.

Gnudi is somewhat like Gnocchi, but with the potato replaced by Ricotta Cheese. I still have dreams about this John Haas creation.

Peaches and Cream French Toast

Peaches and Cream French Toast

Peaches and Cream French Toast at Fresh Bistro

The Dazzler and I shared this Sourdough French toast with peaches and sweetened mascarpone and a brandied syrup.

Unbelievably good.

Pork Cheek Pappardelle

Pork Cheek Pappardelle

Pork Cheeks on Pappardelle at M’Tucci’s Moderno

This dish is not on the menu, but it should be. The cheeks may be the tastiest part of the pig. Slow cooked and served with an excellent pappardelle.

Beg John Haas to put this on the menu. Tell him that you are a Cubs Fan.

drunken noodles

drunken noodles

Drunken Noodles at Pad Thai Cafe 

Drunken Noodles (Thai Hot!). Those Red things are Thai Bird Peppers. Hot ^^3.

Drunken Noodles Kuai-tiao phat khi mao (ก๋วยเตี๋ยวผัดขี้เมา)
Stir fried wide rice noodles with fish sauce, chili, garlic, basil, baby corn, carrot, and broccoli
Beef, chicken, pork, or shrimp. I had mine with catfish.

The Dazzling Deanell Collins could not stop raving about this fabulous dish. Aces for appearance, taste, and texture. You will not find a better version anywhere else in New Mexico. Pad Tai Cafe consistently prepares some of the very best Thai dishes I have had, The Drunken Noodles are the best Thai noodle dish anywhere.

#4 GCCB

#4 GCCB

Green Chile Cheeseburger at Monte Carlo Steak house

The GCCB at Monte Carlo (competition style, of course) ranks #5 on my Best GCCB List (and best in Albuquerque). The Green has a good burn and is correctly smoky. The beef (medium rare, of course) is hand ground and hand formed and is three-napkin juicy. American cheese for taste and god melting qualities. The Dazzler was dazzled by this magnificent creation.

Get onion rings. perfect.

 

Pork Shanks

Pork Shanks

Pork Shanks at Season’s Rotisserie & Grill

For many years, I have had the Lamb Shanks at Season’s after attending an Opera Southwest production. Alas, the Lamb Shanks have been discontinued.

Not to worry — They have been replaced with Braised Pork shanks with creamy Polenta and Garlic Broccoli. The rich, brown braising liquid (a red wine reduction) is among the tastiest I have had in ABQ, and I will return as often as I can specifically for this excellent dish.

Start your meal wih a Rye Manhattan (Crater Lake) and have a 1000 Stories Mendocino Zinfandel with your entree. I now keep this delightful Zin in my cabinet at all times.

Maya GCCB. Superb.

Maya GCCB. Superb.

Green Chile Cheeseburger at Maya Cuisine/Monk’s Corner Taproom 

Dennis Apodaca displays his unique mastery here. Maya and Monk’s Corner Taproom are symbiotic and have become close to the top on my weekly lunch ramble.

The Green chile Cheeseburger has already earned the #4 spot on my GCCB Hall of Fame (this is a highly selective list). This burger, made from American Kobe Beef (Wagyu), is very tasty and perfectly cooked (which, to me, means three-napkins juicy).  The Cole Slaw is Best in Show.

The Monk’s Belgian Ales are the very best that I have had. Each brew is Best of Breed, and the Treble Reserve is Best in Show in The Duke City.

This is a perfect lunch.

And finally, no year would be complete without these:

Larry's Maryland Crabcakes

Larry’s Maryland Crabcakes

Larry’s prizewinning Maryland Crabcakes from Casa de la Vieja Escuela Mariscos

I created these crabcakes in the kitchens of Casa de la Vieja Escuela Mariscos for a Christmas dinner at Chez Chase in Corrales.

You, too, can make these in your kitchen. Here is my recipe as it appeared in Albuquerque The Magazine.

 

 

 

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M’Tucci’s Moderno Italian Restaurant

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Another jewel in the M’Tucci’s diadem

sign

Latest visit: March 25, 2017
First visit: January 26, 2017 

Best Newcomer: 2017

Best Newcomer: 2017

M’Tucci’s Moderno Italian Restaurant is the fourth jewel  in the crown of the M’Tucci’s empire. The owners, Jeff Spiegel and Katie Gardner, know how to put together a crowd pleaser. Inventive food and exemplary service are the rule in their places. Moderno is on my Best Rio Rancho Restaurants List, my ABQ Top Ten List, and I have bestowed on it my coveted Best Newcomer of 2017 Award even though the year is not yet one-quarter finished. That’s how good it is.

The Dazzler  and I were bedazzled by the food served at a soft opening of M’Tucci’s newest location in Rio Rancho two days before their grand opening.  Excellent food, ambience, and service all around. This is destined to become my newest favorite.
Moderno had its full public opening on Friday, January 27. Go there. Here is a few words about some of the dishes on our first visit:

Charcuterie

Charcuterie

Charcuterie Board 

Sopressata Salami, Morbier Cheese, Homemade Rosemary Mustard, Olive Oil, Sea Salt, Market Bread

Easily among the best I have tasted.

 

Spinach Fonduta

Spinach Fonduta

Spinach Fonduta

Spinach, Garlic, Heart of Palm, Four Cheeses, Toasted

Looks like an ordinary boring cocktail; party dip with pita wedges. Looks  are deceiving.  Full rich and tasty mixture will have you begging for more.

 

Pan-Seared Salmon

Pan-Seared Salmon

Pan-Seared Salmo

Seared Fresh Atlantic Salmon, Roasted Artichoke, Sautéed Arugula, Mashed Potatos, Fried Capers, Lemon Butter Sauce, Smoked Prosciutto Powder. (Deanell substitutes polenta for the mashed potatos).

All the M’Tucci’s venues do salmon insanely well. Moderno is no exception.

Gnudi

Gnudi

Gnudi 

Fresh Handmade House Ricotta Dumplings, Preserved Lemon, Olive Oil, Sautéed Spinach, Caramelized Onion, Pecorino, Bread Crumbs.

Surely you have had Gnocchi before. Gnudi is a relative, but made with ricotta instead of potatos. This is a real taste treat, and has become a new favorite.

Port Wine Bread Pudding

Port Wine Bread Pudding

Brioche Bread Pudding 

Port Wine Cherries, Chocolate Ganache, Whipped Mascarpone.
If this dessert gets to the regular menu,it will earn a place near the top of my Hall of Fame Bread Pudding List.


Three days after our first visit I returned and was treated to a house full of delighted patrons. This is without any advertising. Word of a good thing spreads quickly.
It is now my newest favorite, and the Bread Pudding will appear near the top of my Best Bread Pudding List. More dishes:

 

Cream of Mushroom Soup

Cream of Mushroom Soup

Cream of Wild Mushroom Soup

Wild Mushrooms, Cream, Brandy, Roasted Portabella

This is not the cream of mushroom soup that you threw some chicken and rice into and baked in a casserole when you were a graduate student. It IS one of the very best soups I have ever had. Rich and smooth with a hauntingly earthy taste, it will have you crying for more.

 

Calamari

Calamari

Calamari with Garlic Aioli. 

Arugula Salad

Arugula Salad

Arugula Salad 

Roasted Red Peppers, Hearts of Palm, Goat Cheese, Arugula, Sweet Potato Hay, and a Balsamic Vinaigrette

Lightly dressed with a very tasty vinaigrette. The dressing does not mask the slightly peppery taste of the arugula.

 

Duroc Pork Chop

Duroc Pork Chop

Duroc Pork Chop

House Cut 12oz Porterhouse, Artichoke-Parmesan Crust, Rosemary Mustard Butter Sauce, Grilled Garlic Polenta, Sautéed Baby Spinach.

Whether you grill, broil or bake these chops, they are known as the juiciest and most flavorful chops. Duroc pork chops are the equivalent of a bone in rib steak. They’re also 100% antibiotic and hormone free. Individually packaged & flash frozen to lock in freshness and flavor.
The exact origin of the Duroc breed is unknown. A number of red pig strains developed around 1800 in the United States in areas such as New York and New Jersey. The modern Duroc originated from crosses of the Jersey Red of New Jersey and the Duroc of New York.

John Haas performs his usual magic on them.

Brioche Bread Pudding

Brioche Bread Pudding

Brioche Bread Pudding 

Port Wine Cherries, Chocolate Ganache, Rich Vanilla Gelato. Superb.

Same dish as we had at the soft opening, but with a different presentation.

 

Pork Cheek Pappardelle

Pork Cheek Pappardelle

Pork Cheeks on Pappardelle

This dish is not on the menu, but it should be. The cheeks may be the tastiest part of the pig. Slow cooked and served with an excellent pappardelle.

This dish appears on my Best Dishes of 2017. A new favorite.

From the bar.

Austin Leard behind the bar is every bit as much a magician as is John Haas in the kitchen. I love Rye Manhattans, and Austin will prepare a flight of three made from different very good ryes. His shrubs are unbelievably good, too.

Rye Manhattans

Rye Manhattans

 


What others are saying

Gil Garduño—New Mexico’s Sesquipedalian Sybarite

“Habitues of the M’Tucci restaurant family will recognize the influence of Chefs Haas, Gray and Cronin on the menu at M’Tucci’s Moderno, a menu which mostly resembles that of the flagship albeit with more steaks and chops than its brethren.  In some ways, Moderno combines the best of its predecessors, offering for example, the charcuterie boards and market bread from the Market & Pizzeria as well as some familiar entrees heretofore available only at the mothership.  The menu is a delight to peruse.  Segmented into sections–antipasti, insalata & zuppa, pasta, secondi, artisan pizza/lavosh flatbread and contini–makes it easy to navigate though you might have a hard time deciding what to order.

 of Wild Mushroom<br>[Gi;]

of Wild Mushroom
[Gil]

“We also found every nuanced morsel absolutely delicious.  On a blustery February day, the cream of wild mushroom soup especially hit the spot.  Constructed from wild mushrooms, Shiitake, Cremini, Portabella, heavy cream, brandy and olive oil, it’s got the comforting, soul-warming properties of all great soups.  It’s a soup that penetrates deep into your taste buds and thoroughly satisfies your palate and belly.  It’s the type of soup this multi-time judge would love to see at the Roadrunner Food Bank‘s annual Souper Bowl next January (hint, hint).”

Pat Zimmernam—Yelp Elite 2017

Calamari

Calamari

“From beginning to end, everything was delightful including the exceptional service.  My server was so knowledgeable about the menu, advising me of the portions and ingredients.  I went for the calamari with garlic aioli and a margarita.  Great choice!  Their attention to detail was apparent with surprising touches, like the slice of cucumber in the water, very refreshing.  The calamari was battered with a crispy coating that was light and non-greasy.  It was tender, delicious and cooked perfectly.  With the garlic aioli, the flavor was over the top!

“If the excellence of the calamari portends what’s to come, we’re in for delectable bounty from experienced, thoughtful food experts who dedicate themselves to providing the finest produce for your pleasure and enjoyment.  This is a dinning experience that will create a wonderful memory for you and you’ll return again and again to be pampered and appreciated.”

Pan


M’Tucci’s Moderno 

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M’Tucci’s Italian

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One of the best Italian restaurants in New Mexico

Panorama

Twenty-second Visit: November 13, 2016 
First Visit: February 19, 2015 


And the winner is.

And the winner is.

There are many Italian restaurants in The Duke City, but few can touch M’Tucci’s  Italian for brilliance. This is the flagship of the M’Tucci’s empire, which consists of an Italian Market and Dali (I’ve eaten there 46 times so far), a Cocina/Grill at the NHCC, and a catering business.

This is not a red-sauce-pasta house, and it is not a Northern Italian (Piedmont) place. It is a modern American Italian place, and as such, it excels at presenting the unusual but amazing dishes you won’t find anywhere else. The owners, Katie Gardner and Jeff Spiegel  (he’s the one in the Hawaiian shirt), and the highly talented chef and GM, John Haas, have created an institution that is unique.  And I love it. It has earned a place on my coveted Top Ten List.

Brunch and Lunch

Sunday brunch is not to be missed. Most restaurants servr Eggs Benedict, but none like this.

eggs Benedict eggplant

eggs Benedict eggplant

Eggs Benedict 

This excellent verso of Eggs Benedict does not sit on an English muffin. Rather, it sits on a lightly breaded slice of eggplant that has been gently fried to a tender crispiness while the interior is soft and runny like melted cheese. The egg yolks are perfectly runny. Good home fries with gently caramelized onions complete this dish.

This dish appears on my Best Dishes of 2016 List.

Tuna Tacos

Tuna Tacos

Blackened Tuna Tacos

My friend Jack Reynolds had these and was quite pleased. The side salad was nicely dressed with a tasty vinaigrette.

Pork Belly Tacos

Pork Belly Tacos

Pork Belly Tacos

Crispy Duroc Pork Belly, Roasted Tomato Vinaigrette, Green Apple, Pickled Red Onion, Local Feta

I am a pork belly freak. These were among the best I have ever had. Lovely blend of ingredients. I want these again.

Dinners and Extras

Here is where John Haas really shines. Listen carefully as your server rates the daily specials. I rarely order from the menu. The specials are amazing.

Espresso Martini

Espresso Martini

Chocolate Martini

Chocolate Martini

The wine list has most anything you might want. The bartender creates very fine (and sometimes unusual) drinks. Try the Chocolate Martini and the Espresso Martini. Ask your server about the Shrubs. These sweet martinis are fabulous. Google the recipes.

Both surprised me, and I will continue to order them from time to time. I an a Bombay Sapphire extra dry with a twist guy.

Pappardelle and Salciccia

Pappardelle and Salsiccia

salsiccia

Pappardelle con Salsiccia  

Pappardelle, house-made sausage, kale, and a white wine-chicken stock sauce, and lemon zest.

This great dish is no longer on the menu, bi John will make it for me anytime.

The sausage is available at M’Tucci’s Market and Deli. I make this at home for guests visiting Casa de la Vieja Escuela Mariscos. Chicken stock, white wine, and lemon zest (adds brightness).

Grilled Salmon

Grilled Salmon

Grilled Salmon 

Wild Salmon, Grilled Asparagus, and Creamy Grilled Polenta

Perfectly grilled salmon with tender asparagus and a cake of grilled polenta. The polenta is slightly crispy on the outside, and the inside is soft and creamy. Never dry.

This dish has become a favorite of several of my gastronome friends. Rightfully so.

Hanger Steak

Hanger Steak

Hanger Steak

Herb Marinated, Grilled Asparagus, Mashed Potatoes, Balsamic Reduction, Grilled Lemon

Perfectly grilled medium rare. Tasty and tender. The asparagus is always amazing here. Tender and never stringy. This also is a favorite of several of my friends, including Dazzling Deanell’s brother Darren.

Risotto

Risotto

RISOTTO CARNAROLI DE PESCE  with  

This is a beautifully prepared risotto. The fresh mussels are tender, juicy, and tasty. The texture of the rice could no be better. This dish kept my friend Pam from talking (nearly impossible). She finally came up for air when the dish ws nearly gone.  It’s that good.

Pork Shank

Pork Shank

Pork Shank 

Braised pork shank in a creamy sauce with sauteed greens

Whenever I can, I order Lamb Shanks in Italian and Greek restaurants. This was my first try at pork shanks. Delicious. Perfect appearance, taste, and texture. Slow cooked to the almost-falling-off-the-bone doneness, they are a big hit with me.

I had this dish two times in a row. Not on the current menu (they were a special), ask for them in advance. Get lucky.

Desserts and Fun Stuff

Chocolate Mousse 

Linda's Birthday

Linda’s Birthday Mousse
The sparklers are free

 

 

Fried Twinkie

Birthday Twinkie

Darren’s Birthday Fried Twinkie
Sounds disgusting, but it’s not.
At least, that’s what Darren says

 

M'Tucci's Panorama

What others are saying

Gil GarduñoNew Mexico’s Sesquipedalian Sybarite

Jeff Spiegel & Katie Gardner

Jeff Spiegel & Katie Gardner
Owners and Operators

“Katie Gardner and her husband Jeff Spiegel moved to Albuquerque, his hometown, in 2007. Eventually they started to miss the hustle and bustle of the restaurant business and launched M’Tucci’s Kitchina in July, 2013. The “M’Tucci” in the restaurant’s name is in honor of Richard Matteucci, a friend of Jeff’s. A framed black-and-white photo of Jeff, Richard and an unidentified frolicker celebrating a (very) good time hangs among the bric-a-brac. You’ve got to love an owner who shares in his fun.

John Haas

John Haas Chief Magician

“The visionary behind the menu is John Hass, executive chef and member of the restaurant’s ownership triumvirate. John’s interpretation of traditional foods often involves their deconstruction, refining and reinvention. You’ll still recognize the traditional dishes with which you’ve grown up, but they might not be exactly as you  John is already so highly regarded that he was named “best chef” runner up in the Alibi‘s Best of Burque Restaurants 2013.  Traditional items he prepares might not be exactly as you may remember them. They’ll be better! The ricotta stuffed cannelloni dish, for example includes both marinara sauce and New Mexico red chile which is why it’s sub-titled “Enchiladas Italianas” on the menu.”


M’Tucci’s Italian

Open Hours(505) 503-7327
Table reservation recommended

Paradise Hills
6001 Winter Haven Road
Albuquerque, NM 87120

gazeboMap

Website
Facebook
Dinner Menu

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The Point Grill (Closed. Moved to High Point Grll)

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I’ll get right to the Point: The Point Grill rocks.

Shrimp

Taste of Rio Rancho 201

People’s Choice—Taste of Rio Rancho 201

Fifth visit: February 14, 2017
First visit: January 26, 2016

You say that Rio Rancho has no good eating places and refuse to cross the river? I say that there are at least four excellent Rio Rancho restaurants: Joe’s Pasta House, Namaste, M’Tucci’s Moderno, and The Point Grill. Gasoline is inexpensive now, so fire up your auto and get on over here.

Chef Mike White’s Point Grill is only a few minutes north of the Santa Ana Star Center, and it is a pretty drive to its Mariposa location. Mike’s cooking is highly inventive and downright excellent. This is why he won the People’s Choice Award at the 2016 Taste of Rio Rancho.

The Point does not have a huge menu, but the flavors are huge and the presentation is artistic. The view from the patio (soon to be enclosed)  is beautiful. Watch the mountain watermelon as you quaff your happy hour beverage (try the Bosque Brewery IPA—rich, flowery hops taste that  love).

Here is a sampling of some of my favorite dishes

Shrimp and Grits

Shrimp and Grits

Cajun Shrimp and Grits

Creamy jalapeno grits with Cajun spiced shrimp. Topped with maple bacon, smoked provolone, a sunny-up egg, and scallions.

This is my favorite dish here. The combination of sweet (from the maple), salty (from the bacon), spicy (from the jalapeños), and cheesy make a flavor profile that will haunt you for days. This dish made its way onto my Best Dishes of 2016 List.

And now, in somewhat chronological order, comes the rest of the est.

Shrimp Po Boy

Shrimp Po’ Boy

Shrimp Po’ Boy

Served with ‘bang!’ sauce and house made pickles.

You needn’t fly to NOLA for a fine po’ boy. This is it, right here. Succulent shrimp lightly battered in a spicy coating, the tastes will tickle your palate. The sauce has a nice bang. Order it with a nice ale, and you will never go anyplace in the Duke City for a po’ boy.

Baked Ziti

Baked Ziti

Baked Ziti

Spicy Italian sausage, house made meatballs, grilled peppers and onions, and mozzarella.

When you try this,you will be transported to Italy. As is true for all of Mike’s dishes, this is a near-perfect blend of fresh tastes that just pop on your palate. The sauce barely coats the tender ziti.

 

Artichoke Chicken

Artichoke Chicken

Artichoke Chicken 

Grilled chicken and goat cheese on angel hair with artichoke, lemon, and capers

I have had this delightful dish several times, the latest being yesterday with the Dazzling Deanell. The light sauce is gently herby. The goat cheese is an outstanding and tasty addition. The angel hair is as good as it gets, and perfectly cooked. Another outstanding dish.

Crabcake Benny

Crabcake Benny

Crabcake Eggs Benedict

Cajun crab cakes atop dressed spring mi; topped with poached egg, hollandaise and Cajun seasoning

Many of you know that I am a crabcake freak. I grew up near the Chesapeake Bay, and I still make them at home from my prize-winning recipe.  Mike is from Virginia Beach, and adores blue crab. It shows in his dish. Perfect Hollandaise atop prperly poached egg atop his cracake. Wonderful. I want more.

Sunrise Burger

Sunrise Burger

Sunrise Burger

Served with avocado, bacon, Havarti, and a sunny-side-up egg.

I usually am a Green Chile Cheeseburger (competition style), but this amazing burger has changed mi mind: It is fabulous. Medium-rare juicy beef, and loaded with taste, this should not e missed. Sloppy—you might need a knife and fork, or at least a pile of napkins.

Bacon & Bleu$Burger

Bacon & Bleu$Burger

Bacon & Bleu$Burger

Served with crispy bacon and gooey melted blue cheese.

This is one heckuva mouthful. One of the very best burgers I have ever had (and I certainly have had my share). Perfectly cooked juicy medium-rare beef drips down your cheeks. Difficult to handle if you have a beard.

Get sautéed mushrooms on the side. Yum.

Lobster Bisque

Lobster Bisque

Lobster Bisque

Just loaded with large, succulent chunks (not those puny bits) of lobster tail meat.


Mike presented us with a preview cup of one of the dishes that will be served Last night (Valentine’s Day) this evening. The special dinner was all sold out. These events are popular, so if you want to go to one, get your oar in early. 

Epilogue

Point has been open for about 18 months. It is going strong. For lunch yesterday, it was so crowded that Dazzler and I had to sit at the bar (along with two other couples. There are several reasons for this success. First, I think Mike White is a genius in the kitchen. He is partners with the building owner (my entrepreneur friend Dale Hansel).

It is so successful that they will expand into the vacant space next door (you read it here first).  I think that the excellent food, marketing, and management will ensure that Point will continue to be a rousing success.

The Point is now listed in Larry’s Top Ten.


What Others are Saying

Gil GarduñoNew Mexico’s Sesquipedalian Sybarite 

Sausage and Peppers

Sausage and Peppers

“The Point Grill in Rio Rancho’s Mariposa master-planned community. If you’re thinking “that’s too far,” think of going there as a New Year’s resolution (we’re not that deep into 2016) to journey outside your neighborhood in pursuit of new culinary adventures.  Better still, think of it as a treat (you owe it to yourself) in that you’ll get to experience a meal that competes with Joe’s Pasta House and Namaste as the best in the city and among the best in the metropolitan area.  That’s what our friends Dave and Joe have done and they live almost as far east as you can go while still being in Placitas. Dave and Joe introduced us to The Point which has become one of their favorite restaurants, distance be damned.

Apple Cobbler

Apple Cobbler

“By popular request, Chef White has figured out how to package his magnificent desserts for guests who want to enjoy them at home.  While it’s possible their aesthetic appeal may lose something by virtue of being jostled on the ride home, they’re bound to be just as delicious once you get there (at least during the winter when the cold prevents ice cream from melting).  These are desserts you’ll dream about.  Just ask my friends Larry McGoldrick and Dazzling Deanell who’ve made the trek to the Point several times and are still raving about it.

“Get to The Point! It may be a bit of a drive for many of you, but the destination is worth the drive. The Point is destination dining at its best!”


The Point Grill Details 

Hours pointMap

2500 Parkway Ave
Rio Rancho, NM 87144
Phone number(505) 903-7453

locationWebsite
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Fresh Bistro

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Seventhth Visit: March 2, 2017 
First Visit: January 12, 2017

Jon and Melissa

Jon and Melissa

Chef Jon Young and his lovely wife, Melissa, have put together a delightful new restaurant to accompany their Fresh Mobile Bistro, which is usually parked outside the restaurant.
Jon is a wizard in the kitchen. He has a passion for good, fresh, excellently prepared food, and that’s precisely what you will get here.

There are two menus: lunch and brunch (weekends only, but the lunch menu is available on weekends). My first visit, accompanied by the Dazzling Deanell, was on a Thursday, and the experience was so delightful that we returned on the next Sunday to sample the brunch. What a treat.

Lunch Stuff 

Soups, pastas, sandwiches, and salads abound.

French Onon Soup

French Onion Soup

French Onion Soup

French onion soup is outstanding. Lots of onions add their sweetness to the rich, dark broth. Just the right amount of salt makes all the other tastes pop.

This is the best French Onion Soup that I have had in the Duke City.

 

Chicken Pot Pie Soup

Chicken Pot Pie Soup

Chicken Pot Pie Soup 

This is an excellent chicken pot pie without the pastry crust. Great for low-carb fans, like me. The body of the soup  is light and creamy, and the soup is loaded with chicken and mushrooms and topped with fresh herbs. Low salt, as usual.

This soup is not on the menu, and Jon offers it as a special. Luckily  for me, it was available every time I was there. You should be so lucky, too.

Seafood Linguini

Seafood Linguini

Seafood Linguini

The Seafood Linguini is the very best version of this classic I have ever had. Sun-dried tomatos, spinach, artichoke hearts, and assorted seafood atop a bed of house-made linguini. The clear marinara is perfect, and just enough to lightly coat the pasta.

This is a light dish that satisfies the palate. Exceptional.

Carbonara

Carbonara

Carbonara

All too often, Carbonara is served swimming in sauce  drowning the pasta. Not here.

The fresh pasta is lightly coated with a white sauce with lots of pancetta. The pancetta is cooked in water first to remove excess salt and then lightly crisped. Perfect blend of flavors fills the mouth. This is the way that Carbonara should be done.  

Chicken Penne

Chicken Penne

Chicken Penne

Chicken breast served with Romano cheese, sun-dried tomatos, and a garlic cream sauce.

This dish scores tens for appearance, taste, and texture. The lovely cream sauce coats the pasta and does not puddle in the bottom of the bowl. The sun-dried tomatos taste great, a fine addition to the sauce.

House Ravioli

House Ravioli

House Ravioli

Wild mushrooms, ricotta cheese, and herbs in a fresh marinara.

The pasta is house-made. The mushroom stuffing is earthy and delicious. The light marinara has that perfect balance between acidity and sweetness, and is low on salt—just enough to make the flavors pop. This is very fresh tasting stuff. Easily a favorite of The Dazzler.

Vegetable Croissant and Butternut Squash Stew

California Croissant and
Butternut Squash Stew

California Croissant with Butternut Squash Stew 

The California Croissant (smoked turkey, fresh tomato, avocado, radish microgreens with a roasted red pepper pesto) drew raves from the Dazzling Deanell. You must try this.

The Butternut Squash Stew is thick and rich. It is quite spicy with a bit of green chile, just the way I like it.

Chocolate Mousse

Chocolate Mousse

Chocolate Mousse

For dessert, Jon prepared a chocolate mousse with fresh berries on the top for us. The dark, rich chocolate is hauntingly good, and barely sweet. The bitterness of the chocolate shines through. A perfect dish that you must try.

Once again, the Dazzler was dazzled by this dish. She still, wistfully, talks about it.

 

Bourbon Pecan Bread Pudding

Bourbon Pecan Bread Pudding

Bourbon Pecan Bread Pudding 

By now you should know that I am a bread pudding freak.

This is an example of a perfectly done bread pudding—not too dry, not too soggy, but just right Goldilocks would have loved it.

The bread is from baguettes, and as the right amount of moisture. The pecans add a Southern flair. The slightly sweet bourbon sauce Complements everything, is very tasty, and holds the entire ish together. This will be in my Bread Pudding Hall of Fame soon. Delightful.

And then there was brunch three days later.

Brunch Stuff

Eggs Benedict

Eggs Benedict

Eggs Benedict

Two poached eggs and ham atop toasted sourdough bread with an excellent Hollandaise.

You can get Eggs Benedict in most places here that serve brunch.  There are many variations as there are restaurants— eggplant, bacon, Canadian bacon, crabcakes, green chile biscuits, and more — and they are all good. Jon’s version is my current favorite for one reason: the hollandaise is  the best I have had in New Mexico. Lemony with a velvety mouth feel. Perfection!

Eggs Benedict Carne Adovada

Eggs Benedict Carne Adovada

Eggs Benedict Carne Adovada

Two poached eggs and Carne Adovada  atop toasted sourdough bread with an excellent Hollandaise.

Same as above with the ham replaced with Carne Adovada. The Carne is very good, spicy, but not too hot. Your grandmother would love this.

 

Chicken and Mushroom Crepes

Chicken and Mushroom Crepes

Chicken and Mushroom Crepes  — Frenchilada

Gluten-free crepes filled with roasted chicken breast and mushrooms in a light garlic sauce. The GF crepes are slightly thicker that classic French crepes, but that should not put you off. This dish scores aces in appearance, taste, and texture.

Outstanding.

Peaches and Cream French Toast

Peaches and Cream French Toast

Peaches and Cream French Toast

The Dazzler and I shared this Sourdough French toast with peaches and sweetened mascarpone and a brandied syrup.

Unbelievably good.

 

Tarragon-Infused Fresh Lemonade

Tarragon-Infused Fresh Lemonade

Tarragon-Infused Fresh Lemonade

During our first visit, Jon suggested that on our return, we should try his lemonade. Glad we did. Fresh lemonade is barely sweetened, and the tarragon gives the drink a unique pop. Caution—this may be habit forming.

 

You get the idea. I really love this place. You will, too.

The Fresh Mobile Bistro

This is where it all started. I will visit this Restaurant-in-a-Coach soon and report back here. I will probably hire it for my 82nd birthday.

Fresh Mobile Bistro

Fresh Mobile Bistro. Seats 12 for dinner prepared in the coach’s kitchen.

 

Fresh Bistro Details 

HoursMap
  • 7319 4th St NW
    Los Ranchos de Albuquerque,
    NM 87107

    DeskNorth Valley/Los Ranchos
    Get Directions
    Phone number(505) 985-8449

Website
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M’Tucci’s Italian Market & Pizzeria

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It just doesn’t get any better

MMD

Fifty-eighth visit: April 11, 2017
First visit: March 24, 2015 

There are dozens of delis in the Duke City. There are, to my knowledge, only two Italian New York style delis: Tully’s and M’tucci’s Italian Market & Pizzeria (MMP). Tully’s is a long-time favorite of mine, and prepares the best Italian Hoagies in New Mexico. I still go there to abate my hoagie craving. In late 2014, MMP arrived on the scene and took  the city by storm. I discovered MMP last March (2015) and have been there twenty-seven times as of this writing. I guess that makes MMP my new favorite.

Lunches. Dinners. Wine pairing dinners (I had the Piedmont pairing, see below for some details). Meats. Cheeses. Salads like you wouldn’t believe (the beet salad is insanely great). Fresh-baked breads. Every mouthful here is an OMG experience. Almost everything is hand-made.

MMP, a tiny place with 12 seats inside and about a half-dozen outside, is in a class all by itself. It has already garnered a substantial collection of regulars (most of whom recognize each other—it’s that kind of place), none of whom would ever consider entering a fast-food joint.

The staff will usually know you by name after your second visit.

Who are they 

Cory Gray – Executive Chef, and Shawn Cronin – Sous Chef

Shawn and Cory

Cory Gray – Executive Chef
Shawn Cronin – Sous Chef

“Cory and Shawn had already collaborated for years, before the  opening of M’tucci’s Market & Pizzeria (MMP),  and they are at it again as they bake, cook, age, and cure their way to creative culinary bliss.

“Prior to joining M’tucci’s, Cory was the Chef at Farina Alto in Albuquerque which he helped to open and where he began the meat curing program  for their pizzas.  Before Farina, Cory worked at the Artichoke Café for 6 years from 2003 and from there went  to Farina and finally on to Farina Alto.

“Shawn came to MMP from Farm and Table where he was the Sous Chef. He went there from Farina Alto where he was Sous Chef. Before Farina Alto, Shawn worked at both Artichoke Café and Farina. ”

Jeff Spiegel & Katie Gardner

Jeff Spiegel & Katie Gardner — Owners and Operators

Jeff Spiegel & Katie Gardner
Owners / Operators

“Just two years ago, in 2013, Jeff and Katie decided to open another restaurant, this time in Albuquerque, a dramatic decision, having left behind the restaurant business in 2006, after 23 years and 11 restaurants in NYC. Now, fully committed to building their business in NM, the two, together with partner John Haas, have opened a restaurant, a market & deli and recently M’tucci’s Cocina Grill at the National Hispanic Cultural Center.  “We are building a retail food business here that we are defining by our commitment to perfection!”

Note added December 1, 2016

This favorite of mine has changed its name and mission: in addition of spectacular Italian deli food, they have installed a new triple-decker pizza oven and serve up some of the mods delicious sounding gourmet pizzas.

For my last dozen or so visits, I don’t even look at the menu. Cory and Shawn know what I like and what is healthy for me, and automatically start a custom meal as soon as I walk in the door. Here is what they prepared for the Dazzling Deanell and me today.

Seared shrimp and peppers

Seared shrimp and peppers

Seared shrimp and peppers

Seared shrimp and peppers

Grilled chicken with root vegetables

Grilled chicken with root vegetables

 

These are among the very best dishes I have had in this town, and I have come to expect such perfection here.

The Food

All the food is lovingly hand-made. Here is a sampling of some of my favorites. The scratch-made pastas are not floating in sauce, but are gently coated with some of the very best sauces in town.

Ziti and Pork

Ziti and Pork

Ziti and Pork

Later in this review I advise you to ask about the daily specials. This amazing dish is indeed special, and displays the talents of the kitchen.

Almost all Italian places prepare some version of Ziti, but none come even close to this. The pork is slow-cooked and very tender and tasty. The sauce is the thing here: Incredibly tasty. Beautifully herbed and spiced.  MMP should bottle this for sale in the deli section.

Pepperonata Pasta

Pepperonata Pasta

Peperonata Pasta

Red bell pepper, garlic cream sauce. Optional: add MM hot Italian sausage or sweet Italian Sausage. Served over homemade pappardelle.

By all means add the sausage. House-made with just the right amount of aromatic fennel seed. [I keep this sausage in my home.]

This dish is a favorite of many of the regulars at MMP. Rightfully so. Mine, too.

Pastrami

Pastrami

Pastrami Sandwich with Lentil Salad

MM pastrami, herbed goat cheese, fresh red onion, MM mustard, on MM rye

My favorite Pastrami in the Duke City. Juicy and fatty, the way it should be. No dried-out stuff here. This pastrami is on hand-made rye bread, with a hint of sourness. Delicious. The Lentil Salad (pickled onion, carrot, zucchini, rosemary, sage, thyme, Tucumcari gouda) is exemplary.  Buy some to take home.

Pastrami and Rye.

Pastrami and Rye.

While you’re at it, get some pastrami and a loaf of that fantastic bread.

Oh, what the heck: just buy a bag full of the goodies from the  deli case. You may have to wait in line — it gets crowded with regulars. Just strike up a conversation. You will make a new friend.

Muffaletta with Orzo Salad

Muffaletta with Orzo Salad

Muffaletta with Orzo Salad

MM capicola, mortadella, salami, olive tapenade, MM smoked mozzarella, on MM ciabatta.

From Wikipedia: “The muffuletta is both a type of round Sicilian sesame bread and a popular sandwich originating among Italian immigrants in New Orleans, Louisiana using the same bread.”

OK, here I go again: This is the very best sandwich I have had in ages. Even though it is not served on the classic muffuletta (ciabatta is used here), it ranks right up there with the muffulettas I have had in New Orleans.

Orzo salad (roasted zucchini, roasted eggplant, roasted leeks, red bell pepper, fresh basil on tender orzo) is a fine accompaniment  to this (or any) sandwich.

MMD Market Salad

MMPMarket Salad

Beet Salad

Beet Salad

Beet Salad:
Local stout-balsamic vinegar reduction, braised beets, pickled red onion, watermelon-radish with local feta, butter leaf and frisee.

I would eat this stupefyingly great salad every day were in not for a medical condition that requires me to limit my intake of foods containing oxalates, which for me tends to create kidney stones (ouch!). One serving each month is safe for me, and I intend to have  just that.

Prosciutto-Wrapped Apricot Balls

Prosciutto-Wrapped Apricot Balls

Prosciutto-wrapped Apricots with 10-year-old Balsamic

Make sure to ask your server about the daily specials, or you might miss out on a gem like this.

Shawn found some fresh, local apricots one morning and created this excellent appetizer.  He wrapped the fruit with some 2-year-old prosciutto from the deli case and splashed the plate with some 10-year-old balsamic. Shawn’s hunt was my good fortune. Terrific combination.

The Wine Dinners

Once or twice each month Cory and Shawn put together a Wine and food Pairing Dinner. I was fortunate to get two seats for the Piedmont Pairing. Get your reservations (call MMP) early — these things fill up fast.

M'Tucci's Piedmont Dinner

Bread

Bread and Oil

Stuffed Onion

Stuffed Onion

 

 

 

 

Saffron Risotto Souffle with Coppa

Saffron Risotto Souffle with Coppa

Duck Terrine with caramelized onion coulis and house grown mustard greens

Duck Terrine with caramelized onion coulis and house grown mustard greens

 

 

 

 

 

 

Polpettini di Maiale—Pork Meatballs agridolce served in brodo

Polpettini di Maiale—Pork Meatballs agridolce served in brodo

Dolce Tomma Della Rocca Panna Cotta with Fig compote and Hazelnut Brittle

Dolce Tomma Della Rocca Panna Cotta with Fig compote and Hazelnut Brittle

 

 

 

 

 

 

Epilog

MMP is perfection in a small deli.  And it has earned the #6 spot on my ABQ Top Ten  List.

During the last several months, I have come to expect the unexpected. Cory and Shawn are experimentalists, constantly honing their prodigious talents. I eagerly await my next visit where I expect to be blown away by something new and fabulous. Come and join me. You, too, will get hooked, which is a good thing. And remember that good things come in small packages that belie their brilliance.

What Others Are Saying

Two of my favorite foodies weigh in on MMP:

MMD Interior

MMP Interior

Gil Garduño
New Mexico’s Sesquipedalian Sybarite

“The hard-liners among us will never accept  that Schlotzky’s, Jason’s, McAlister’s and others of that ilk are delis despite what their signage may say.  Nor will we ever be duped by the deception of diners daring to call themselves delis.  It goes without saying that we don’t believe a deli should  feature products burnishing the labels of Oscar Mayer, Hormel, Kirkland, Butterball or even the ubiquitous Boar’s Head.  An authentic deli should preferably cure, salt, dry and cut its own meats and make at least some of its cheeses–and if it doesn’t do that, it should procure and sell only the finest, most authentic meats and cheeses available.

“With the December, 2014 launch of M’Tucci’s Italian Market & Pizzeria, Albuquerque once again has an authentic Italian deli in the tradition of delis for which hard-core deli aficionados have pined for far too long.  It’s a deli in which I’d proudly break bread with Dave Hurayt, Bruce Schor, Bob Sherwood and Gary Feaster with whom I’ve commiserated about the absence of an authentic deli in Albuquerque.  Best of all, it’s a deli with a pedigree that promises authenticity and deliciousness.”

The Charcuterie Board is one menu choice at M’Tucci’s Italian Market and Deli on the West Side. (Adolphe Pierre-Louis/Albuquerque Journal)

The Charcuterie Board is one menu choice at M’Tucci’s Italian Market and Pizzeria on the West Side. (Adolphe Pierre-Louis/Albuquerque Journal)

Andrea Lin —
Albuquerque Journal

“Don’t overlook the condiments: onion jam, tomato relish, mustard and more – perfect for smearing on the bread in between bites of charcuterie.

“The rest of the menu veers toward the prosaic-sounding like salads and pastas – the caveat is that they’re made with M’Tucci’s’ impeccable deli ingredients. I love the Beet Salad ($6 half, $11 full) and its braised ruby veggies, pickled onions, feta and housemade vinaigrette.

“Because this is a deli, there are, of course, sandwiches galore from classic Cubano to a southern Muffaletta ($11) stuffed with three meats, olives and smoked mozzarella on their ciabatta.

“Honestly, the pastas here are fantastic and it takes discipline to work through the menu rather than just having your favorite every time. Before leaving, don’t miss the deconstructed Cannoli Pila ($6) for dessert, a stacked sweet pile of ricotta, cherries, and crunchy shell. Magnifico!”

 

Deli stuff

M’tucci’s Italian Market & Pizzeria

(505) 639-4819 

6001 Winter Haven Rd NW,

Albuquerque, NM 87120

Don James eats well at M'Tucci's Deli

Don James eats well at M’Tucci’s Deli

Hours: Mon – Sun: 11:00 am – 8:00 pm

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