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Truluck's touts itself as a corporate food chain with a conscience, which means a pledge to "never serve endangered, overfished species" and to "follow all Ocean Conservancy guidelines." It sources only antibiotic-and-hormone-free beef, pork, and lamb from Niman Ranch. Other things we admire about the elegant restaurant is its classic steak-house-style dining rooms with a piano man playing casual tunes, and the army of waitstaff that reinforces our positive feelings with amiable and attentive service. Crabs are the house specialty: Truluck's owns a fishery outside Naples, Florida, and employs its own group of crabbers. On our visits, there were Alaskan king crab legs, Dungeness crab, whole Norton Sound king crab, and Jonah crab claws. A trio of medium-size Jonah claws was $13, making them the poor man's Florida stone crabs. Fish entrées are offered pan-seared or grilled with only olive oil, lemon, and sea salt. Alaskan halibut and Cook Inlet wild sockeye salmon were delectable, but as you read this, there might be other catches on the menu; Truluck's keeps its stock of seafood seasonal. There are also supplemental garnishes to add to fish, as well as precomposed plates such as blackened grouper Pontchartrain. Truluck's steaks are solid, come in large portions, and boast prices a bit more inviting than competing seafood/steak houses. Enormous wedges of carrot cake and chocolate malt cake are worth saving room for.