We Make It Here, Pt. 1
/When the first M’tucci’s restaurant opened in 2013, the phrase “If you ate it here, we made it here” was used on the menus and in marketing. Seven years later, the truth of that statement has gone way beyond a slogan and is the driving force behind the food and beverages at all M’tucci’s restaurants.
Company Chef & President, John Haas has led teams in boutique and corporate kitchens. He blended those experiences with his love of food to create menus that feature “House Made” products and that is also value driven. While there are many aspects to the success of M’tucci’s, if you had to choose one, it would be artisanal, craft-made products at a fair price.
Bread
The bread at M’tucci’s is legendary. Developed by Chef/Partners Cory Gray and Shawn Cronin, they started with a very old European starter and based all of the bread (and pizza dough) recipes on the concept of no commercial yeast. It’s a process that is time-consuming, but results in healthy and flavorful bread. You’ll find it on our menus and you will find loaves available for purchase in all of our restaurants, at Silver Street Market and area Albertson’s Markets. Choose from Sourdough, Rye, Whole Wheat, Ciabatta and Baguette.
Cured Meat
Chefs Shawn and Cory developed their interest in curing meat into a passion that is prominent on our menus. Our curing program was recently elevated by our partnership with Sackett Farms, producing a Heritage breed pork, and an Italian-owned processing plant which provides us with custom cuts. Capicola Carbonara (M’tucci’s Twenty-Five) features house smoked and cured pork shoulder, Five Pork Bolognese (all locations) uses pork shoulder, pancetta and sausage from our Sackett Farms pork. We also make our own Italian sausage which you can sample in pasta dishes and on our Neapolitan-style pizza.
Cheese
In Puglia, mozzarella and burrata are known as latticini, which are products made from milk and meant to be eaten fresh. You could end up in a serious argument with an Italian if you called mozzarella “cheese”. The quality of the milk is important, especially for the right balance of fat and acidity. Mozzarella is hand formed into balls and used fresh and smoked. You’ll find it on Charcuterie plates, Eggplant Parmesan and pizza. Burrata is mozzarella stretched around cream and bits of cheese (stracciatella). It’s more decadent and rich than mozzarella and adds another dimension to Chicken Milanese (served at all locations).
Pasta
The old argument between dried pasta and fresh pasta is a waste of time. Dried pasta made with good durum wheat, pressed through bronze dies and dried slowly will produce outstanding pasta. On the other hand, controlling the process from start to finish produces an exceptional pasta with texture and flavor. We use an Italian pasta machine with bronze dies (which produces a rough textured pasta, better for holding sauce), imported Italian durum wheat flour and filtered water. We make fresh ravioli, rigatoni, fettuccine, campanelle, pappardelle and spaghettini.
Gelato
The newest addition to our house-made lineup is creamy Italian Gelato. If you have ever had genuine Italian Gelato, then no explanation is necessary. The flavor and richness are supplied by fresh ingredients, not thick cream and lots of sugar. Our Executive Pastry Chef Brianna Dennis comes up with new flavors of Gelato and Sorbetto every week based on what is fresh and available (check out the weekend flavors by scrolling to the next section).
Part 2 next week is all about beverages: Shrubs & Wine.
Coming Soon!!
Weekend Specials
M’tucci’s Italian
Hand Cut 24oz Bone-In NY Strip - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $32
Pan-Seared Yellowfin Tuna - Garlic Mashed Potatoes, Grilled Artichoke, Sauteéd Arugula, Lemon Caper Sauce $21
Ravioli - Pesto Ricotta, Sautéed Pink Shrimp, Roasted Butternut Squash, Caramelized Onion, Sun-Fried Tomato, Arugula, Light Lemon Cream Sauce $23
Rotisserie - Smoked 1/2 Chicken Herb Rubbed & Roasted - Garlic Mashed Potatoes, Grilled Asparagus, Balsamic Reduction $23
Gelato: Double Chocolate
Sorbetto: Strawberry, Blood Orange
Sunday Only: Full Rack of Baby Back Ribs, Salt Water Potatoes, Sautéed Spinach and House BBQ Sauce for $27
M’tucci’s Moderno
6 oz Hand Cut Beef Tenderloin - Salt Water Potatoes, Grilled Asparagus, Italian Salsa Verde $26
Pan-Seared Rockfish - Creamy Garlic Mashed Potatoes, Roasted Artichokes, Sautéed Arugula, Lemon Cream Sauce, Capers, Prosciutto Powder $21
Crispy Chicken Risotto - Mushrooms, Celery, Carrots and Alfredo $19
Gelato: Lemongrass
Sorbetto: Pineapple
Sunday Only: House Made Lasagna with Herbed Ricotta, Five Pork Bolognese and Roasted Tomato Marinara. $16 (it’s large)
M’tucci’s Twenty-Five
Pan-Seared Ruby Trout - Grilled Escarole, Prosciutto Powder, Garlic Whipped Potatoes, Seared Artichokes, Topped with Prosciutto Powder, Lemon Caper Butter Sauce $23
Braised Lamb Shank - Mascarpone Polenta, Braised Italian Greens, Shallots, House Bacon, Red Wine Jus $23
Hand Cut 5 oz Beef Tenderloin - Roasted Garlic Mashed Potatoes, Grilled Asparagus, Smoked Blackberry Bone Marrow Butter $23
Gelatos: Lemongrass, Chocolate
Sorbetto: Mango
Thanksgiving Pies - 11/21 is the last day to order!
Pumpkin with Pumpkin Seed Brittle & Ginger Vanilla Chantilly Cream - $17
Apple with Oat Almond Streusel $15
Bourbon Pecan Pie with Vanilla Chantilly Cream $18
The toppings will come packaged separately, so you can add them when you are ready for dessert (or breakfast). Please call the restaurant closest to you to place your order and to arrange a pick up time ( online ordering is not available). Add a pint of House Made Salted Caramel Gelato for only $7.
Order no later than 11/21 and pick up no later than 11/25.
Catering
We are offering alternatives to the Christmas Office party. Call Taña today for details. 505-350-0019
Thanks for reading. See you next Friday. Ciao!
