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From Texas to the Midwest, Meet Chef Partner 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…
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Family Matters – Chef Partner Manuel Vera
“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 to eat off the floor of….
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Wine
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 Fall 2023 There is something really special about the perfect pairing not only in terms of what’s on your plate and in your glass but in crafting and commemorating meaningful relationships. And in our business, we are reminded of…
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Unmatched Seabass: How Our Chilean Seabass Won Me Over
Unmatched Seabass: How Our Chilean Seabass Won Me Over 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, it can have long-term consequences, some far…
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All Rise. The King is Here.
Pristine and Purposeful: Learn the Full, Meaty Story Behind Our Prime King Crab Legs This story starts off in the cold, bitter, salty waters of the Bering Sea 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 you…
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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…
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A Conversation with Javier Pagés, President of the D.O. Cava
A Conversation with Javier Pagés, President of the D.O. Cava and Dave Mattern, Truluck’s Director of Beverage Javier Pagés has presided over the Regulatory Council of the CAVA Protected Designation of Origin since 2018. Over his long career, he has held important positions and gained considerable experience as a CEO, director, and president. He also…
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Raise a Most Special Glass with Champagne Coravin
Raise a Most Special Glass with Champagne Coravin By Truluck’s Beverage Director, Dave Mattern Let me ask you: is there anything better than great seafood and a bottle of spectacular Champagne leisurely enjoyed with friends and family? Of course, the mere mention of Champagne invokes a sense of celebration, as if something momentous has occurred…
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Craftsmanship and the Brothers Petrossian
“The best leather goods do not make a Hermes bag. The best champagne grapes do not make Dom Perignon, nor do the best sturgeon eggs make Petrossian caviar. None of these exist without the talent of the craftsman, or, rather the artist.” – Armen Petrossian Creating some of the world’s best caviar takes time and…
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Santa Barbara Spiny Lobster
Santa Barbara Spiny Lobster The Santa Barbra Spiny Lobster is a big deal to many, but unfortunately, most people living outside of California haven’t had the pleasure of trying this delicious dish. These lobsters are classic Spiny Lobsters, meaning they have large tails and no claws. Unlike Florida lobsters, they are from cold water and…
OCEAN'S FINEST SEAFOOD & CRAB