Truluck's Debuts in Washington, DC This April
Upscale Seafood Restaurant Brings Fresh-Catch Menu & Live Music to Burgeoning Mount Vernon Square Neighborhood
Washington, DC – Truluck’s Ocean’s Finest Seafood and Crab (700 K Street NW; 202-898-0680) will open its 13th location in the heart of the nation’s capital in April. The restaurant will be a two-story, 10,000 sq. ft. salute to premium dining and live music, perfectly situated between the city’s convention center, Capitol Hill, and thriving downtown.
A hospitality company at its core, Truluck’s is designed to create memorable dining experiences, all with a focus on sustainably sourced ingredients and a commitment to service both inside the restaurant and to the community. The company began in 1992 with a restaurant in Houston, Texas and has since expanded to serve diners throughout Texas and Florida, in southern California, and Chicagoland. Truluck’s will open in Washington, D.C. with its signature half-price Social Hour and elegant dinner service, adding lunch and brunch in the weeks following. Each night, a curated lineup of area musicians will take the stage in the restaurant’s Stone Crab Lounge, entertaining with an eclectic range of classic and contemporary hits.
Under the direction of Chef Laurence Cohen, the menu at Truluck’s is built around fine sustainable seafood options, classic and original steak preparations, and an impressive range of vegetarian and vegan options that is in step with the evolving consumer palate.
Washingtonians can get a taste of Truluck’s fresh Florida stone crab claw platter (left) and the miso-glazed seabass (right) served atop crab fried rice garnished with chilled cucumber slaw.
Fresh Florida stone crab claws take center stage, available in three standard sizes, alongside classically prepared crab appetizers and Alaskan King Crab. A petite South African lobster tail is stuffed with jumbo lump crab cake, while colossal New England scallops come pan-seared with golden beet pesto and herb oil. Diverse textures and flavors dot the menu of seafood dishes, among Dutch Hamachi pan-seared with tomato, grape, mint, dill and lime; gulf coast redfish Pontchartrain mixed with crawfish tails, shrimp and blue crab atop Creole rice pilaf; and simply seared sesame crusted Hawaiian ahi tuna complemented by parmesan mashed potatoes and tamari wine sauce.
An array of prime cuts comes from a 1,600-degree broiler, as well as a vegan cauliflower steak, blistered and topped with a cashew béarnaise, hearts of palm and Caviart. The steak lover need not worry, however, as Truluck’s proudly offers prime grade bone-in and center-cut choices ranging in size from seven to 20 ounces. The crown jewel is Chef Laurence’s filet Oscar Royale, a stack of seven-ounce filet, fresh blue crab, asparagus and béarnaise, spiked with mild, briny Petrossian Royal Daurenki caviar.
Vegetables shine at Truluck’s with selections that include king oyster mushroom vegan ceviche marinated and seared with tiradito watermelon radish; vegan Bolognese based in noodles of butternut squash; and Impossible Burger meatballs served with house made steak sauce.
At Truluck’s, the beverage program is built to complement its incomparable food. Premium spirits are served with bottled sodas and fresh fruit, cold-pressed citrus mixers, with a diverse and deep wine collection built to both excite and elevate flavor. The curious can start at Social Hour, where hand crafted cocktails and wines by the glass are available at prices that allow exploration. Selections will evolve, but inaugural offerings include Voila! – a blend of vodka, cava, Chambord, pineapple juice and raspberries cloaked in dry ice smoke; and seven variations of an Old Fashioned or Manhattan that tempt with everything from Ancho Reyes and West India Orange bitters to butter-washed rye and maple.
The restaurant includes a sweeping staircase that leads to the mezzanine level. Dining rooms are split between the ground level and first floor featuring backlit onyx bar tops, dramatic, hanging chandeliers, red leather horseshoe booths, warm mahogany wainscoting, and floor-to-ceiling windows that bathe each room in natural light.
“Truluck’s coming to Washington, D.C. opens an exciting chapter for the company, and we are thrilled to be a part of the city’s dynamic restaurant scene,” states general manager, Bond Davis. “We are in the YES business and committed to going above and beyond at every opportunity. We are here to make good things happen for other people. That’s southern hospitality.”
Sustainability at Its Finest
For three generations, Truluck’s has enlisted the support of a single, dedicated team of crabbing professionals that has provided the restaurants sustainable Florida stone crabs. Each meaty, protein-rich claw is cooked, chilled, pre-cracked, and ready to enjoy. Once the crabbers remove one claw, the crab is returned to the Gulf of Mexico waters to regenerate, making the population sustainable for generations to come.
Full hours of operation will be announced soon. For more information about Truluck’s, how to schedule a tour, or to request for hi-res photos, contact Catherine Llamido at catherine@lindarothpr.com.
About Truluck’s Ocean's Finest Seafood and Crab
Truluck’s Ocean’s Finest Seafood & Crab was founded in 1992 with the opening of our first location in Houston, TX. Since our inception, we have been committed to staying relevant to the markets we serve by continually evolving our menu and our restaurants. Truluck's Ocean's Finest Seafood and Crab has been a premier, high-end seafood restaurant for many years. For more information about Truluck’s, please visit www.trulucks.com. Visit Truluck’s on Facebook, Instagram, Twitter and YouTube.
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