by Steven Doyle
The glorious seafood tower is a dish of raw and cooked shellfish served cold on a platter, usually on a bed of ice. The serving platter is generally held above table level with a stand and sometimes can contain multiple, elaborate tiers. This is both for visual effect, and because the shellfish are often served in the shell, or on the half shell, which causes them to take up a large area while containing only a bite or two of meat.
We found some very nice versions in Dallas. Although they are not particularly inexpensive, as would be expected when you start adding King Crab and elusive oysters, but typically you may order several levels to feed a varying amount of people you are dining with. However, one might make an entire meal of such platter along with a special bottle of wine.
Enjoy this bit of extravagance which is appropriate for any occasion. See our list, in no particular order. Prices listed, otherwise the tower is market-priced. Continue reading
Truluck’s takes great pride in the Art of the Cocktail. They use the best possible ingredients and techniques to ensure that every drink served is an experience. Only fresh fruit and hand-squeezed citrus juices are used every day. Premium spirits are used and they pour all sodas and mixers from bottles. Continue reading
Lobsters are interesting – and delicious – creatures. Did you know that in the colonial era, lobsters were the go-to prison food? Only the poor, indentured servants, and prisoners ate lobsters because they were cheap, too plentiful, and considered “tasteless.” According to 19th century Kentucky politician and social observer, John Rowan, the lobster quickly became synonymous with lower classes of society and quipped “Lobster shells about a house are looked upon as signs of poverty and degradation.” Continue reading
by Steven Doyle
Today we begin what will be a series that checks in to various cities across the nation with a great history of tourism. Places to dine, great or boutique hotels across economic lines, and terrific sights that may be less traveled.
We begin our travel series with Chicago, often thought of for great dining and a history that is more than colorful. From storied tales of Al Capone, who still has a mark on the streets, to Oprah Winfrey, which is the ultimate Cinderella story, Chicago has a story for you to unfold. Continue reading
by Steven Doyle
If you like eating crabs, then you will absolutely adore the soft shell crab.
Maryland is famous for its many fresh seafood varieties such as blue crab, oysters and fish. Arguably the most delicious variety of them all, however, is the soft shell crab.
So what’s the difference between a regular crab and a soft shell crab, you ask? A soft shell crab is essentially a crab that has outgrown the size of its hard shell and thus shed its exterior layer by a process called molting. Molting consists of a soft shell being formed underneath a crab’s hard shell. Continue reading
In addition to their regularly amazing menu of steak and seafood selections, Truluck’s will showcase some special offerings for the Easter holiday on Sunday, April 21, 11:00 AM to 8:00 PM at both Dallas-area locations. Reservations are not required, but are highly recommended. Continue reading