Truluck’s has its own oyster brand, True Pearl, sourced from Maine; True Pearl is served at all Truluck’s locations. (Courtesy Truluck's Ocean's Finest Seafood and Crab)
Truluck's Ocean's Finest Seafood and Crab opened in The Arboretum over 20 years ago, bringing fresh seafood and fine dining experiences to Northwest Austin neighbors for decades.
Truluck's offers exclusive oysters and wine from around the world, though the restaurant’s true bread and butter is its genuine hospitality, Fernando Nunez, general manager of the downtown Austin location said.
“I was a guest of Truluck’s,” Nunez said. “I walked in one day for happy hour at The Arboretum, and by the end of the meal, I told my wife, ‘This is where I want to be. I want to work here.’ And I was blown away by that. It's just the ambiance, the people—it's everything.”
Truluck’s was founded in Houston in 1992. The restaurant has 12 locations in Florida, Texas and Illinois—with an additional spot coming soon to Houston. (Courtesy Truluck's Ocean's Finest Seafood and Crab)
On the menu
Truluck's is known for its Florida Stone Crab, which is harvested sustainably and delivered from trap to table within 24 hours, according to the restaurant’s website, which ensures freshness and flavor. The restaurant also offers a special called “Crab, Crab, Crab,” which features Dungeness crab from the Pacific Northwest, wild Bairdi crab from Alaska and red king crab from the Bering Sea.
Other seafood dishes include the jumbo lump crab cake, ahi tuna tartare, fresh oysters, Mediterranean branzino and caviar service. For those craving surf and turf, Truluk’s offers filet mignon, New York strip, steak frites and roasted lamb rack. Sides include asparagus, brie mac and cheese, sauteed or creamed spinach, truffle fries and crab fried rice.
It’s 5 o’clock somewhere
At Truluck’s, patrons can find wines from around the world, Nunez said. The restaurant’s beverage director prioritizes bringing in wines that people may not be familiar with, according to Nunez. The wine menu includes pours from Napa to New Zealand, including Two Paddocks, a pinot noir from Central Otago.
Truluck’s also partners with distilleries around the country for its single barrel program. The house old fashioned is crafted with bourbon, spiced orange, angostura and orange bitters, while the single barrel margarita is made with Truluck’s Single Barrel El Tesoro Reposado Tequila, Grand Mariner and fresh lime.
The miso glazed seabass features crab fried rice and shaved asian vegetables (full: $56; petit: $44). (Courtesy Truluck's Ocean's Finest Seafood and Crab)
What’s special about it?
Each team member at Truluck’s is hospitality driven, Myriam Chiny, general manager of the Arboretum location said. The team hopes to craft a memorable experience for every guest, making them feel welcome.
“The moment that you're walking to the building, I want you to feel like you're at home, Nunez said. “When you're being seated and the person that's taking care of you comes to the table, I want you to feel that you've known this person for 15-20 years and you're in good hands.”
On the other hand, there are guests who have been coming to Trulucks for decades now, Chiny said. The staff focuses on building relationships with guests, she explained, tailoring the experience to their preferences and allergies.
“The guests could have gone somewhere else, but they really wanted to come into Truluck’s for their first time, or as a repeat,” Chiny said. “We have guests who have been going there for their birthday for 20 years.”
One more thing
Guests at The Arboretum location can find live music at the restaurant, seven days a week, Nunez said.
