Known for its fresh seafood and prime steaks, Truluck’s is back in Fort Lauderdale and already making waves in the foodie scene. The world-famous establishment, which closed its Galleria Mall location about three years ago during COVID, is now at home on the beach at 701 N. Fort Lauderdale Beach Blvd. And it’s still serving the best in seafood, especially Florida stone crab. “We are absolutely thrilled to reintroduce Truluck’s to the vibrant Fort Lauderdale community and couldn’t have asked for a more exhilarating and picturesque setting,” says operating partner Todd Perry. “We firmly believe that Truluck’s will not only add to the magnificent Central Beach dining scene but elevate it to even greater heights.”
To guarantee the best Florida stone crabs, the company has an in-house team during the season dedicated to bringing the crustaceans from sea to plate. They humanely and sustainably capture and prepare the crabs and have maintained unwavering standards for three generations. The crab in any Truluck’s dish was captured less than 24 hours earlier, assuring that freshness is never a question. “Truluck’s makes choices that honor the plate, the palate and the planet by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. They will never serve endangered, overfished species, and always follow Ocean Conservancy guidelines,” says Perry.
In addition to Florida stone crab, Truluck’s also takes pride in their other seafood dishes. Among their standout selections are South African Lobster Tails, Sesame Seared Tuna and Miso-Glazed Sea Bass. Perry promises specials as well: “The menu will be enriched by periodic offerings of the finest, seasonally available seafood delicacies from around the globe, each flown in fresh, ensuring a truly ocean-to-table experience.”
However, locals are in for a treat as this location is also offering exclusive dishes only available here. “Our culinary team has been working hard for the last several months on additions we believe our guests will enjoy in this beachside setting such as Shrimp Campechana, Blue Crab-Stuffed Lobster Tails and Sweet & Spicy Grouper, to name a few,” shares Perry.
Of course, the exceptional food is not the only reason people flock to Truluck’s. The cocktails speak for themselves. The menu includes VOILA! (a sensory tour de force of dry ice smoke, vodka, cava, Chambord, pineapple juice and raspberries), Spicy Blackberry Margarita (Plata Tequila, orange liqueur, blackberry puree, habanero lime syrup and lime juice) and Smoke in the Garden (Mezcal, botanical liqueur, hibiscus and fresh lime).
To enhance the welcoming ambiance, a carefully curated catalog of musical stylings encourages guests to enjoy their time during and after dinner. Notes Perry: “We have set the standard for fine dining in an elegant yet inviting atmosphere so our guests can gather for an unforgettable evening featuring their favorite seafood delicacies, lively libations and warm hospitality.”
Truluck’s new location also comes with new exclusive events to solidify their involvement with the community and make a local splash. As part of Fort Lauderdale Magazine’s DINE Fort Lauderdale wine-pairing dinner series, Truluck’s will be hosting dinner on March 21, 2024. The event will feature an exclusive menu curated by chef partner Odel Arencibia and wines paired with each dish in the five-course dinner. At the end of the series that also features three other upscale restaurants, Truluck’s will participate in the Fusion dinner, where all four chefs come together to each prepare a dish for guests.
For more information on DINE Fort Lauderdale, please visit flmag.com/dine.
The Dish: Florida Black Grouper
Ingredients:
- (2) 8 oz. pieces of black grouper
- 1 cup white wine
- 1 tsp. lemon zest
- 1 tsp. orange zest
- 1 oz. banana liqueur
- 5 peeled garlic cloves, ends removed
- 6 oz. heavy cream
- 1 tbsp. butter
- 1/4 cup chopped basil
- 1/3 tsp. salt and pepper
- 1/4 tsp. red pepper flakes
- 1 tbsp. Parmesan cheese
- 3 average-sized Yukon gold potatoes, washed and scrubbed
- 1 tsp. chopped shallots
- 1/4 cup chopped spinach
- 1 tbsp. fresh blood orange juice
- 1 tbsp. sherry vinegar
- 1/4 tsp. honey
- 1/4 cup avocado oil
- 2 cups mixed greens
- 4 oz. jumbo lump crab meat
- 1 red bell pepper, deseeded and julienned
- 1 green bell pepper, deseeded and julienned
Optional garnish:
- 1/3 cup sliced sautéed shitake mushrooms
- 1 tbsp. basil chiffonade
- Pinch of salt and pepper
Method:
Florida Black Grouper
1. Season the grouper with salt and pepper.
2. Place in a Dutch oven with lemon and orange zest, banana liqueur and white wine.
3. Steam for about 10 minutes. Remove from heat and allow to rest in the cooking liquid.
Basil Smashed Potatoes
1. Boil 3 Yukon gold potatoes in salted water. Once boiled, smash with a fork.
2. Simmer garlic cloves in 6 oz. of heavy cream until garlic is tender.
3. Add 1 tbsp. of butter, 1/4 cup chopped spinach, 1/4 cup of chopped basil, pinch of salt and pepper, pinch of red pepper flakes and Parmesan cheese. Blend in a high-speed blender.
4. Fold the mixture into the potatoes with a wooden spatula and set aside.
Citrus Sherry Crab Salad
1. Vinaigrette – in a mixing bowl, whisk together 1 tsp. chopped shallots, 1 tbsp. sherry vinegar, 1/4 tsp. honey, 1 tbsp. fresh blood orange juice; emulsify with 1/4 cup of avocado oil.
2. Pour over 2 cups of mixed green salad, 4 oz. jumbo lump crab meat and 2 julienned bell peppers.
Plating
Place the basil smashed potatoes in the center of the plate, place the grouper to the right of the mashed potatoes and top the grouper with the citrus sherry crab salad. Garnish with butter-seared shitake mushrooms; drizzle with a little vinaigrette and basil chiffonade.
