Truluck's touts itself as a corporate chain with a conscience, which means a pledge to “never serve endangered, overfished species” and to “follow all Ocean Conservancy guidelines.” It sources only antibiotic-and-hormone-free beef, pork, and lamb from Niman Ranch. Other things we admire about the elegant restaurant is its classic steakhouse-style dining rooms with a piano man playing casual tunes, and the army of waitstaff that reinforces our positive feelings with amiable and attentive service. Crabs are the house specialty: Truluck's owns a fishery outside Naples, Florida, and employs its own group of crabbers. Fish entrées are offered pan-seared or grilled with only olive oil, lemon, and sea salt. Alaskan halibut and Cook Inlet wild sockeye salmon were delectable, but as you read this, there might be other catches on the menu – Truluck's keeps its stock of seafood seasonal. The steaks are solid and come in large portions, and prices are a bit more inviting than competing seafood/steakhouses.
Nicole Danna is a journalist at various publications, including Miami New Times and New York Times. She focuses on food and beverages, with a particular emphasis on beverage production, drinks and spirits, and packaged beverages. Nicole's work has been featured in New Times Broward Palm Beach, The Palm Beach Post, and Yahoo News, among others.
