M’Tucci’s Italian Market & Pizzeria

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It just doesn’t get any better

MMD

Fifty-fourth visit: December 1,  2016
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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Posted in Bakery, Deli, Italian, Larry's Top Ten, Pizza | Leave a comment

Pad Thai Cafe

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The most flavorful Thai food in ABQ

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Sixth visit: November 17, 2016
First visit: March 31, 2016 

I have added Pad Thai Cafe to my coveted Top Ten List

Thai Cuisine

How di I love thee? Let me count the ways.
I love thee to the depth and breadth and height my taste buds can reach, when feeling out of sight For the ends of being and ideal grace. I love thee to the level of every day’s Most quiet need, by sun and candle-light. I love thee freely, as men strive for right.

Fried Insects

Fried Insects (from Wikipedia)

Thai cuisine (Thai: อาหารไทย; RTGS: Ahan Thai) is the national cuisine of Thailand. Balance, detail, and variety are of paramount significance to Thai chefs. In his 2010 book The Principles of Thai Cookery, celebrity chef, writer, and authority on Thai cuisine McDang writes:

“What is Thai food? Every country in the world has its own food profile. It reflects its culture, environment, ingenuity and values. In the case of Thailand, these words come to mind: intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor.
“We not only pay attention to how a dish tastes: we are also concerned about how it looks, how it smells, and how it fits in with the rest of the meal. We think of all parts of the meal as a whole – sum rap Thai (the way Thais eat), is the term we use for the unique components that make up a characteristically Thai meal.”

Bird Peppers

Bird Peppers (from Wikipedia)

Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. It is known for its complex interplay of at least three and up to four or five fundamental taste senses in each dish or the overall meal: sour, sweet, salty, bitter, and spicy. Australian chef David Thompson, a prolific chef and expert on Thai food, observed that unlike many other cuisines:

“Thai food ain’t about simplicity. It’s about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it’s got to have a smooth surface but it doesn’t matter what’s happening underneath. Simplicity isn’t the dictum here, at all. Some westerners think it’s a jumble of flavours, but to a Thai that’s important, it’s the complexity they delight in.”

Seafood Market

Seafood Market (from Wikipedia)

Thai cuisine is one of the most popular cuisines in the world. In 2011, seven of Thailand’s popular dishes appeared on the list of the “World’s 50 Most Delicious Foods (Readers’ Pick)”— a worldwide online poll of 35,000 people by CNN Travel. Thailand had more dishes on the list than any other country. They were: tom yam goong (4th), pad Thai (5th), som tam (6th), massaman curry (10th), green curry (19th), Thai fried rice (24th) and moo nam tok (36th).

There are 19 restaurants in Albuquerque that serve Thai food. Pad Thai Cafe is my favorite, and a cut below you will find Siam Cafe and Thai Kitchen.

Appetizers

Fish Cakes

Fish Cakes

Fish Cakes

Thai Fish Cakes Thot man pla (ทอดมันปลา)
10 pieces served with cucumbers and sweet and sour sauce

These silver dollar-sized fish cakes are deep fried to perfection. The tangy dipping sauce is out-of-this-world spicy. Incomparable.

Pot Stickers

Pot Stickers

Fried Potstickers

8 pork potstickers, seasoned with pepper, garlic, and fish sauce. Served with sweet and sour sauce.

Surely you have had pot stickers before in many types of restaurants. These are among the very best I have had anywhere. Never salty, but just plain delicious.

egg rolls

Egg Rolls

Egg Rolls

Four pork egg rolls served with sweet and sour chili sauce

Smallish egg rolls explode onto your palate. Expertly fried. The dipping sauce is amazing.

Warning: habit forming. You may crave these during the middle of the night.

Tom Yum

Tom Yum

Chicken Tom Yum

Tom Yum Gai (ต้มยำไก่)
Spicy & Sour Chicken soup with lemon-grass, galangal, mushrooms, tomato, lime, cilantro, onion, chili, and fish sauce.

I have eaten Tom Yum all over this country. The Dazzling Deanell agrees that this is the best we have ever had. The spicing is outrageously good. The lemongrass and chiles bathe your taste buds in a rich bath of complex flavors. Fabulous dish.

Entrees

Pad Thai Cafe has an extensive menu. Among mu favorite types of dishes are curries and noodle dishes. Here are some I have not tried yet:

  • Spicy Fried Rice with Chicken
  • Green Curry Fried Rice
  • Pad Lad-Nah (ผัดราดหน้า)
  • Pad Siu (ผัดซีอิ๊ว)
  • Stir Fried Eggplant
  • Spicy Chili Basil Pad Gra Phow (กะเพรา)
  • Pad ped (ผัดเผ็ด)
  • Chicken with Cashewnuts Kai phat met mamuang himmaphan (ไก่ผัดเม็ดมะม่วงหิมพานต์)
  • Moo Thod (หมูทอด)
  • Som tam Thai (ส้มตำไทย) (Papaya Salad), and
  • Laab (ลาบ) (Minced pork salad)

Here is a sampling of what I had. There will be more. Lots more.

Thai Curries

Thai curry refers to dishes in Thai cuisine that are made with various types of curry paste; the term can also refer to the pastes themselves. A Thai curry dish is made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs. Curries in Thailand mainly differ from the curries in Indian cuisine in their use of fresh ingredients such as herbs and aromatic leaves over a mix of spices.

The curries at Pad Thai Cafe are consistently the best I have ever had. The smoothness and mouthfeel are exquisite. The flavors explode onto your palate. The heat level can be anywhere you want, from mild to Thai hot (and more). Look at the image of Yellow Curry. I asked Noi to make this Thai hot. It was (see the flakes of red chile?). The heat does not mask the other spicing, a tribute to the excellence of this kitchen.

You can add chicken, beef, shrimp, or fried catfish to any of these. My favorite is the Panang with catfish.

Red Curry

Red Curry
Coconut Milk, curry paste, fish sauce, salt, sugar, basil, and red bell pepper.

Yellow Curry

Yellow Chicken Curry Kaeng Kure (แกงกะหรี่)
Chicken, coconut milk, yellow curry paste, fish sauce, salt, sugar, white onion, and potato

 

 

 

 

 

 

Green Curry

Green Curry
Coconut Milk, curry paste, fish sauce, salt, sugar, basil, and Bamboo shoot

Massaman Curry

Massaman Curry
Coconut milk, curry paste, chicken stock, fish sauce, salt, sugar, roast peanuts, yellow onion, and potato.

 

 

 

 

 

 

 

Panang Fish Curry

Panaeng Catfish phanaeng pla duk (พะแนงปลาดุก)
Catfish, coconut milk, panaeng curry paste, fish sauce, sugar, Kafir lime leaf.

Panang curry with chicken represents the diversity of Thailand’s southern region. Panang refers to the island of Penang in Northern Malaysia bordering southern Thailand. Use 4 tablespoons curry paste from a fresh curry paste recipe or 5 tablespoons pre-made curry paste if time does not permit making your own paste.

This delicious curry has become my top favorite, and has earned a coveted place on my Best Dishes of 2016 List.

Noodle dishes

Most Americans know a handful of Thai noodle dishes, such as Pad Thai and Drunken Noodles. You need to break out of this rut and widen your sights. Check out this list of Thai noodle dishes.

Pad Thai

Pad Thai

Pad Thai

Pad Thai (ผัดไทย)
Garlic, shallot, bean curd, rice stick noodles, green onions, bean sprouts, ground peanuts, & lime
Add beef, chicken, pork , or shrimp.

Stir fried medium size rice noodles (sen lek) with fish sauce, sugar, lime juice or tamarind pulp, ground peanuts, egg, bean sprouts, and Chinese chives (kuichai), combined with pork, chicken, seafood, or tofu.

This famous dish has become the most popular dish in many American Thai restaurants. In all other Thai restaurants I have tried, this dish is much too sweet and boring, At Pad Thai Cafe, all of the elements are perfectly balanced. Order it spicy to Thai hot.

A favorite of Ryan “Break the Chain” Scott.

Drunken Noodles

Drunken Noodles

Drunken Noodles 

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

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.

Sweets

There are only three desserts listed on the menu:

Khao tom mat sai kluai (ข้าวต้มมัดไส้กล้วย)
Sticky coconut and banana rice cake wrapped and steamed in banana leaf,

Mango Rice Khao niao mamuang (ข้าวเหนียวมะม่วง)
Sticky rice cooked in sweetened thick coconut milk, served with slices of ripe mango, and

Ice Cream Combo
Three Scoops of Mango, Green Tea, and Coconut ice cream, topped with toasted almonds.

When ordering a lunch special, a dessert-of-the-day will be included, such as one of the four pictured here. The sweet purple rice hes a thick, syrupy texture and is delicious. The tapioca and corn is to me the very best Thai dessert I have tasted. Not too sweet, but just right. If you are lucky, this will be the dessert of thr day, so jeep going back to see what comes up on your next visit.

Sweet Purple Rice

Sweet Purple Rice

Fruit

Fruit

 

Watermelon

Watermelon

Tapioca

Tapioca and Corn

 

 

 

You probably have had the rest. Now you need to treat yourself with the best. Often. Anw when you are finished, go into the Talin Market right next door and  stock up on the makings for creating these dishes right in your own kitchen. Don’t forget to pick up some fresh Bird Peppers. I cook with them all the time. HOT.

What others are saying

Gil Garduño — New Mexico’s Sesquipedalian Sybarite

Tom Yum and Dumplings

Tom Yum and Dumplings

“When you discover a restaurant as amazing as the Pad Thai Cafe, you’ve got to share it with your friends.  For the most part that means sharing my observations on this blog.  Among my cherished readers are three of my very best friends, fellow foodies who’ll drop what they’re doing to join me for a meal to validate the veracity of the claims on my blog. My second visit to the Pad Thai Cafe was with Ryan “Break the Chain” Scott: Larry McGoldrick, the professor with the perspicacious palate; and the Dazzling Deanell Collins.  They were all surprised at the diversity, explosiveness and balance of flavors in every dish we enjoyed.  By meal’s end, there was near unanimous consensus that the Pad Thai Cafe is the Duke City’s very best Thai restaurant.

“Named for a dish that had never before “wowed” me, the Pad Thai Café would be a restaurant we’d have on our regular rotation if we had a regular rotation. It’s one of the very best Thai restaurants in the Duke City.”


Pad Thai Cafe 

(505) 266-0567

PadThai01LocationFairgrounds 
110 Louisiana Boulevard SE Suite A,
Albuquerque,, NM  87108
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Mon – Sat: 
11 AM to 8 PM, except
Closed Tuesday
Sun:  
11 AM to 7 PM

Pad Thai Cafe Menu, Reviews, Photos, Location and Info - Zomato

 

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Previews of Coming Attractions

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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

  • Outstanding — among the very best that New Mexico has to offer, 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 Diners. Like this one at Blade’s.


Shrimp and Grits

Shrimp and Grits

The Point Grill

The Point Grill Menu, Reviews, Photos, Location and Info - Zomato

 

 

Death by Lemon for The Dazzler

Death by Lemon for The Dazzler

Savoy Bar and Grill

Savoy Bar and Grill Menu, Reviews, Photos, Location and Info - Zomato

 

 

Catfish

Catfish

Bucket Headz Southern Home Cooking

Bucket Headz Menu, Reviews, Photos, Location and Info - Zomato

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

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 


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

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M'Tucci's Kitchina Menu, Reviews, Photos, Location and Info - Zomato

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