Truluck’s is proud to welcome Brian Perry to their executive team to be the General Manager of their Uptown Dallas location.
“The culture at Truluck’s is just amazing,” said Perry. “The relationships that have been built and formed here are incredible and I look forward to being a part of their amazing team.”
Continue readingFiled under Steven Doyle
For the month of September, Truluck’s will offer patrons a unique opportunity to enjoy Ora King TYEE Salmon. This King Salmon’s flavor is full, rich and pronounced with a buttery, almost silky texture and large, soft flakes. Truluck’s will serve a 10 oz. portion served pan-seared, brushed with lemon garlic butter and finished with Maldon sea salt for $99. Truluck’s is the only place in the country to find Ora King TYEE Salmon – so it’s a real treat for foodies always on the hunt for that next interesting dish.
Continue readingFiled under Steven Doyle
On Sunday, June 20, Truluck’s will celebrate Dad’s with a special offering for Father’s Day. In addition to their regular menu of steak and seafood selections, Truluck’s will serve a featured dish of Ossobuco – a tender fall-off-the-bone veal shank with a rich pan sauce and truffle aioli (60) available for a limited time.
Service will be from 4:30 PM to 9:00 PM at both the Dallas and Southlake locations. Reservations are highly recommended.
LOCATIONS: Uptown: 2401 McKinney Ave, Dallas, TX 75201, 214-220-2401
Southlake: 1420 Plaza Place, Southlake, TX 76092, 817-912-0500
Filed under Steven Doyle
by Steven Doyle Gemma Bar
Valentine’s Day is one where we thinking about hooking up for a grand date, and Dallas has plenty of choices for prix fixe meals and specials for the night for that special someone in your life. But what if we are playing solo for the big night? Don’t play into the hype and feel you need to hunt a date, we have you covered for a perfectly acceptable night on the town with no regrets. Don’t stay at home, get out there and enjoy. It is always fun to people watch, especially the couple who just met for the first time from Match.com.
Reservations of tables for one are up 62 percent nationally over the past two years, according to OpenTable’s analysis of its online reservations. That makes it the fastest-growing party size, if one person could indeed be considered a party, the company said. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
One of our very favorite restaurants in Dallas is Truluck’s. This is the place known for pretty awesome steaks, but especially their stone crab. For those unfamiliar, stone crab is this beautiful claw which can be quite large, massive actually. The meat is quite dense and sweet and best served cold with a dab of a special mustard sauce. Continue reading
Filed under Crave, Steven Doyle
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
Filed under Crave, Steven Doyle
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
Filed under Crave, Steven Doyle
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
Filed under Crave, Steven Doyle
