The Perfect Pairing: Rioja Wines Travel to Truluck’s for a Limited-Time Only

As the Beverage Director, Sommelier, and Managing Partner at Truluck’s since 2001, I’ve had the privilege to taste thousands of wines a year so that I can bring the very best few to our menu. Sounds like a tough job, right? Well, it’s more like a delicious puzzle because not every great wine I taste…

Unmatched Seabass:  How Our Chilean Seabass Won Me Over

Unmatched Seabass:  How Our Chilean Seabass Won Me Over by Chef Brian Wubbena, Director of Culinary I have a confession: I don’t love seabass. Many years ago, I had an experience that put me off of the deep-water white fish for years. But this is a great example of when the ingredient is not respected,…

Unboxing a New Deep Sea Discovery

(BO)X-Files Crab Case #3 18 1 2 By Chef Brian Wubbena One time during my shift a manager told me, “There has to be something else out there during the summer.” Frustrated, I responded, “They aren’t making new crabs!” Well, turns out that new crabs might not be invented, but they are being discovered. Enter…

All Rise. The King is Here.

Pristine and Purposeful: Learn the Full, Meaty Story Behind Our Alaskan Prime King Crab Legs This story starts off in the cold, bitter, salty waters of the Alaskan/Russian coasts where for a 10-day period in October, our trusted boats and crabbers hand-select brawny, massive Prime King Crabs from their hauls to ship our way for…

The Ups and Downs of Stone Crab Season

We’re Extremely Particular About the Claws We Serve Only when our trusted fishermen and packers have a good day on the boat, will we have a robust Stone Crab supply to serve our guests. Since we only work with a select few just as committed to quality and sustainable practices as we are, when their…

Sweet Home Chicago

Chef Jose Orozco by Brian Wubbena Truluck’s is gearing up to reopen its downtown Chicago restaurant—and it’s set to be better than ever. The gentleman behind the location’s rebirth and driving the culinary ship is Chef Jose Orozco. Known for his leadership and high-quality standards, Chef Jose has spent the last year traveling the Truluck’s…

The New Kid on the Block

Chef Laurence Cohen The New Kid on the Block   Chef Laurence Cohen is the newest edition to the Truluck’s culinary team. He’s tasked with launching our DC restaurant that’s opening in May, and we’re so excited to witness his dedication and leadership unfold. Although the restaurant isn’t open yet, the year of 2020 provided…

Bond Davis: A Gentleman and a Scholar

Bond Davis: A Gentleman and a Scholar An impeccable addition to our Truluck’s team; Bond Davis, General Manager of Truluck’s Washington, D.C. Bond was born and raised in Pittsburgh, Pennsylvania and attended Penn State University to study Psychology. While working his way through college, he found a home at his first fine-dining restaurant, The Waterfront….

An American Dream

An American Dream By Riley Hutton, Managing Partner This dream I’m referring to isn’t Yohan Vajifdar’s though.  You’ll read about how worldly his experience is, living in exotic faraway locations.  You might even fall in love with his accent when you meet him.  The American I’m speaking of is me.  It was my dream on…

Johnson Olawunmi, Our Rock

Chef Johnson Olawunmi is one of, if not, the very-first member hired to the Truluck’s team. He started before our first Truluck’s location was even open. He is one of the most kind, shy, loving, and loyal person that I have ever met. Johnson moved to the United States in 1979 from Nigeria with a…