Fine Dining At Truluck’s Seafood, Steak And Crab House

Truluck’s Seafood, Steak and Crab House (Photos courtesy of Truluck’s Seafood, Steak and Crab House)

I was all too excited and honored to dine at Truluck’s Seafood, Steak and Crab House during my trip. Exuding elegance and sophistication, the chain restaurant recently opened its doors in Chicago and has received so much more than a warm welcome according to Andrea Gentry, managing director for the restaurant.

“Residents, merchants and even our competition in the area have gone out of their way to visit with us and make us feel at home here,” she said. “The live entertainment in our lounge has immediately attracted a regular legion of repeat guests.”

That too, was the feeling that my husband Bryan and I received upon sitting down for dinner. A table offering of fresh-baked Parmesan bread with an almost melted butter gets the meal going. To really feel like royalty, a platter of citrus and cucumber to infuse purified water is brought to the table as a constant refreshing beverage throughout the night. A massive wine selection is available as well as craft beers and specialty spirits and cocktails.

A dinner at Truluck’s is intended to be relaxed and enjoyable, so don’t rush, Order a soup, salad or oysters to start and sit back and take in the atmosphere: dark wood, white linens and live music.

I was starving, to say the least after flying in from New York so we decided to go all out, sampling the best Truluck’s has to offer. For my appetizer, I ordered the ceviche, a fresh, bright combination of scallop, lobster, shrimp, avocado and jalapeños in a piquant roasted pepper sauce. It was cold and satisfyingly refreshing. Bryan chose the fresh Florida Stone Crab (upon strong recommendation as a must-have menu item that did not disappoint). Delivered from trap to table in hours, the claws were served chilled over rice and pre-cracked with a specialty mustard. For my entrée, I ordered the South African lobster tail with asparagus and Bryan enjoyed salmon béarnaise with Parmesan mashed potatoes and a side of Brussels sprouts. Other selections include pan-seared scallops, miso-glazed sea bass, King Crab legs and several choice cut steaks to choose from.

“The ever-changing variety of fresh crab we offer from around the globe year-round distinguishes Truluck’s from others in our category, as does our deep-rooted commitment to hospitality, and live entertainment seven nights a week,” said Gentry, as if fresh crab wasn’t enough to entice you to come here, there’s also the dessert.

Chef Daniel Sanchez

Ever since I was a kid, I always saved room for dessert and Truluck’s does it well, making their desserts in-house daily. Trying the best they have to offer, I chose the dessert sampler, a sweet trio of crème brûlée, carrot cake and chocolate cake while Bryan chose the popular Baked Alaska, ice cream and a brownie piled high and covered in meringue that is enflamed at your table. If you saved even more room, order the cheesecake, key lime pie or fresh berries and cream. Chef Daniel Sanchez truly outdid himself that evening.

“Memory-making is our business,” said Gentry. “Guests choose Truluck’s for an experience that lives on in their hearts and minds.”

For a truly unforgettable dining experience, make a reservation at Truluck’s Seafood, Steak and Crab House, by calling 312-982-0050 or visit Truluck’s is located at 41 E. Chestnut St., Chicago.

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