The Ins and Outs of Florida Stone Crab Season

by Brian Wubbena, Director of Culinary Florida Stone Crab season is upon us, and for Truluck’s it always brings an air of excitement similar to Christmas morning. For just about 30 years, the Florida stone crab has been the cornerstone of Truluck’s, and the reason is simple:  they are absolutely delicious. There is no dish…

Pouring with Purpose
J. Lohr Wine Pairings at Truluck’s this October

One Wine With a Purpose: J. Lohr and Truluck’s team up in October against Breast Cancer With sustainably farmed estate vineyards in Monterey, Paso Robles, and Napa Valley, J. Lohr is one of California’s best-known wine producers. What you may not know is that the winery is approaching its 15th anniversary and is still family-owned…

South African Cold-Water Lobster

The Rolls-Royce of Lobster by Brian Wubbena, Director of Culinary   I guess that we should get this out of the way first: it’s my belief that South African lobster tail is the best lobster dish that you’ll ever taste. Nothing else even comes close. Now, with that in mind, let’s chat about them in…

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…

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,…

Ōra King Salmon

How I Spent My Summer Vacation (in 2007ish) by Brian Wubbena, Director of Culinary I love being a chef. I especially love being a chef geared towards high-end seafood. It’s a niche that a lot of people don’t get to dive into and it affords me experiences that a younger Brian would have never thought…

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…

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…

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…

Family Matters

by Director of Culinary, Brian Wubbena “Some people don’t believe in heroes, but they haven’t met my dad.” – Unknown “Starched, creased, suited and booted” – Chef Manny Vera Manuel (Manny) Vera has been with the Truluck’s Restaurant Group since 1998. He’s a chef partner, strong leader, and runs a kitchen that I’d be happy…