{"id":28130,"date":"2018-03-14T15:03:40","date_gmt":"2018-03-14T20:03:40","guid":{"rendered":"https:\/\/urbanmatter.com\/chicago\/?p=28130"},"modified":"2018-03-14T15:06:01","modified_gmt":"2018-03-14T20:06:01","slug":"trulucks-seafood-steak-crab-house","status":"publish","type":"post","link":"https:\/\/urbanmatter.com\/chicago\/trulucks-seafood-steak-crab-house\/","title":{"rendered":"Truluck’s Seafood Steak & Crab House Splashes Into the Gold Coast"},"content":{"rendered":"
\"truluck's\"<\/a>
Florida stone crab is in season at Truluck’s Seafood Steak & Crab House in the Gold Coast. Photo by Truluck’s Restaurant Group.<\/em><\/figcaption><\/figure>\n

Awash in elegant surroundings, a new upscale seafood and steak restaurant has made its Midwestern debut in the Gold Coast neighborhood.<\/p>\n

The Texas-based Truluck\u2019s Seafood, Steak & Crab\u00a0House<\/a> offers an exceptional dining experience rooted in sustainability and environmental stewardship. Known for its signature fresh-catch seafood and seasonal crab, the restaurant also delivers prime steaks and a world-class wine selection. In the lounge, live entertainment takes the stage nightly.<\/p>\n

\u201cWe do very timeless, classic stuff with a focus on old-school techniques that people don\u2019t do anymore,\u201d said Brian Wubbena, Truluck\u2019s corporate director of culinary. \u201cAs an example, you can get a piece of pan-seared fish anywhere. Ninety-nine percent of the time, it\u2019s cooked on a griddle and it\u2019s delicious. But it\u2019s not as good as taking the time to take a French steel saut\u00e9 pan, basting the fish in clarified butter with aromatics.\u201d<\/p>\n

The specialty of the house is fresh crab, the variety being what\u2019s in season here. Right now, it\u2019s Florida stone crab claws, flown from Truluck\u2019s own fisheries to your table within hours. Depending on market conditions, claws can weigh up to eight ounces. That\u2019s bigger than some lobster tails!<\/p>\n

Cold and hot appetizers include oysters Rockefeller, escargot, Petrossian caviar, prime meatballs and braised boneless short ribs.<\/p>\n

Steaks are locally sourced and butchered, broiled at 1600 degrees and served on a sizzling 500-degree plate with a head of roasted garlic. Seafood lovers may be challenged to choose from fried lake perch, almond-crusted walleye pike, Faroe Island salmon and sweet-and-spicy wild striped bass. A gluten-free menu is available as well.<\/p>\n

\u201cWe just try to take basic ingredients and present them in the best way possible,\u201d Wubbena says. \u201cWe\u2019re not trying to reinvent the wheel or serve stone crab with chocolate. We don\u2019t need to do that.\u201d<\/p>\n

\"truluck's\"<\/a>
Live entertainment takes the stage nightly at the new Truluck’s Seafood Steak & Crab House. Photo by Truluck’s Restaurant Group.<\/em><\/figcaption><\/figure>\n

The dessert menu will not disappoint. Selections are made by the in-house pastry chef and may vary, but we can attest to delectable chocolate and super-moist cakes.<\/p>\n

After dinner, plan to linger in the Stone Crab Lounge, where Truluck\u2019s mixologists have perfected the art of the cocktail with bottle-pours and hand-squeezed citrus. We highly recommend the specialty drink, Voila! Yes, that\u2019s the name, exclamation point included. It\u2019s a sensory tour de force of vodka, Chambord, fruit juice, cava and fresh raspberries in a sugar-rimmed glass. A pebble of dry ice adds bubbles and smoke. Voila!<\/p>\n

Located in the space formerly occupied by McCormick & Schmick\u2019s Seafood & Steaks, the two-story venue has been luxuriously renovated with polished black granite floors, backlit onyx bar tops, a glass showcase wine cellar, luxurious mahogany millwork and rich leather booths.<\/p>\n

Founded in 1992 and privately-owned, Truluck\u2019s operates a dozen restaurants in Texas, California and Florida. Wubbena and the team are thrilled to add Chicago to the portfolio.<\/p>\n

\u201cChicago has so many great restaurants, but we\u2019ve been allowed to grow because of what we\u2019ve done,\u201d Wubbena says. \u201cWe believe in our brand and the strength behind it. I think we\u2019re going to knock it out of the park.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

Awash in elegant surroundings, a new upscale seafood and steak restaurant has made its Midwestern debut in the Gold Coast neighborhood. 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