Walking through the door at Truluck’s, I feel like I am being transported back to the 1920s, to a classic underground signature steak house complete with high-back red leather booths and a live piano bar. It’s the perfect romantic hideaway for you and that special someone to cuddle in a corner and dine the night away.
From the balanced and well-priced wine list to the classically trained waiters serving mounds of stone crab on silver platters, three words define this eatery — Texas-style portions. Nothing beats a generous starter of eight gigantic fresh Florida stone crab claws and oysters from the Pacific Northwest atop a tower of ice chips, each perfectly paired with Bollinger, Special Cuvee Brut, Champagne bubbly from France.
Executive chef Nate Boothe breathes new life into the art of making barbecued ribs, offering a brilliant twist with the Brazilian Pacu Fish Ribs, a white fish that is farm-raised in Brazil and gloriously matched with fennel Napa cabbage slaw and grilled watermelon. Pair with Honig Sauvignon Blanc, Napa Valley 2007 — it’s a definite crowd pleaser.
Playing on brilliant colors while taking inspiration from the clean flavors of the season, the Ahi Tuna Tower is a delight from top to bottom boasting crab, avocado, crunchy sea beans, and citrus soy reduction. The best part of this dish is the side of shrimp chips that taste as light as air and are ideal for scooping up each mouthful of savory ingredients. Pair with Burgans, Albarino, Rias Biaxas, Spain, 2007.
The meal would never be complete without Shrimp and Grits, which offers an unbelievably enormous portion of sweet king shrimp from the waters of Eastern Africa. Sipping on Rombauer Vineyards Chardonnay, Carneros, 2007 while dipping each bite of succulent shrimp into Anson Mills heirloom grits, warm spinach, bacon salad, and truffled corn sauce is Southern comfort food at its best.
The Australian Cold Water Lobster Tail, recognized worldwide as the Rolls-Royce of lobster, is ten to 12 ounces of rich succulent lobster tail, brushed with lemon and garlic butter. Served with signature Parmesan mashed potatoes and grilled asparagus, it pairs nicely with Joseph Drouhin, Pouilly-Fuisse Chardonnay, France 2006. Add a tender, juicy, thick-cut, and specially seasoned grilled Prime New York Strip Steak paired with Elyse, Nero Misto, California, 2007.
Save room for dessert because the Carrot Cake is a gigantic luxury beyond words. Layer upon layer of moist and delicious cake is smothered in cream cheese frosting, drizzled with warm caramel sauce, and topped with spicy walnuts. Pair with Graham’s 10 Year Old Tawny Port and you’ll discover a match made in heaven. (858/453-2583, www.trulucks.com) MARIA DESIDERATA MONTANA
