Dining
BY JOVANNA AGUILAR
Renovations at Truluck’s included new tables and chairs as well as updated lighting xtures.
COURTESY DAVID AGUILAR, MEEK MONSTER MEDIA
Renovations to the interior of Truluck’s were completed in April at The Woodlands location.
COURTESY DAVID AGUILAR, MEEK MONSTER MEDIA
Truluck’s marks decade serving prime seafood
A decade after planting roots in The Woodlands and weathering everything from devastating oods to the upheaval of COVID-19, Houston-born seafood destination Truluck’s Ocean’s Finest Seafood & Crab is charting its next chapter. Celebrating its 10-year anniversary this year, the restaurant was recently renovated in The Woodlands. A location is also planned to open this year in Town and Country, operating partner Chris Davis said. Known for its pristine stone crab from the Florida Keys, its approach to tailoring each location’s design, and pairing polished service with a com- mitment to community, the homegrown brand is continuing to build a presence while celebrating its newly revamped location. What’s special about it With 12 operating locations, Davis said each location boasts unique design features. Founded in March 2016, The Woodlands location is located at Hughes Landing on a waterfront property with a 360-degree view of Lake Woodlands that can be enjoyed through its window-lined dining room. Davis said the recent renovation included several small enhancements that refreshed the overall ambiance, such as new tile, tables and chairs, updated lighting xtures, and the addition of fresh owers and candles. Beyond its ambiance, Truluck’s prides itself in its fresh quality seafood including its seasonal stone crab available from October through May. “The core identity is going to be the ocean’s nest
seafood. We know how competitive the seafood market is and how dicult it is to provide quality seafood, because it’s very perishable. It’s very delicate.” Davis said. “And so where we focus from a food perspective is on fresh ingredients, globally sourced sustainability is incredibly important to us, and the limited use of plastics.” Staying local While focusing on seafood with seasonal avors such as oysters, salmon and seabass, Truluck’s also oers a variety of steak options butchered in-house, Davis said. This summer the eatery plans to oer snow crab and dungeness crab. To pair with its dishes, Truluck’s serves signature cocktails made with its own barreled bourbon and tequila. Along with a wine wall containing over 2,300 red wines, the eatery boasts thousands of wine bottles sourced globally with bottles running from $50-$1,500. To support its community, Truluck’s donates $1 for every coee or espresso martini sold to Camp Hope, a nonprot organization that aids military combat veterans dealing with post-traumatic stress disorder. As a company focused on community, Davis said Truluck’s partners and supports several local organizations including Yes to Youth and Interfaith of The Woodlands. “Being privately owned allows us to make really specic decisions that keeps us hospitality focused,” Davis said.
Truluck’s serves a variety of steak dishes butchered in- house as well as seafood such as lobster tails (prices vary).
COURTESY TRULUCK’S
The fresh Florida stone crab claws ($12-$39) are priced by size.
COURTESY TRULUCK’S
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1900 Hughes Landing Blvd, Ste. 600 www.trulucks.com
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THE WOODLANDS EDITION
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