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…

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…

From Texas to the Midwest, Meet Chef Shane Flynn

Shane Flynn, Chef Partner We are lucky to work with a number of highly skilled leaders with incredibly diverse backgrounds. As the newest chef-partner among the ranks, Chef Flynn gets the honor of being the guinea pig for this kind of feature.  I have known and worked with Shane for almost a decade and was…

Training in a New World, Operation De-Goop and the Search for New and Exciting Products

 Brian Wubbena, Truluck’s Director of Culinary Welp, there is no getting around it. It is a strange new world out there. While there is certainly plenty to mope about, for the people that are willing to embrace the challenge and pivot, it can be exciting as well. I’ve personally learned a few things that interest…

Bollinger Champagne Harvest

My Face-to-Grape Meeting with French Royalty.   Dave Mattern, Truluck’s Beverage Director I am the luckiest guy I know. I’m fortunate enough to work in the Hospitality industry, which means I am granted the privilege of creating lasting memories for nice people. On top of that, my role as Beverage Director enables me to introduce…