Truluck’s– Is that oak?
This June’s event was another sterling showing by our esteemed group of gentlemen, as eight of us sat for the virgin feast at the grandly named Truluck’s Seafood, Steak and Crab House. Arrivals clustered in the 7:40-7:45 window, leaving time for one stout drink and a few tunes from the lounge singers before we headed to our prominently placed circular table. Views of a rolling fog covering the Southern Viagra Triangle region greeted us through the two-story windows, as we nestled in warmly to our surroundings of oak (or was that pine?) and gray hair.
The pace of play was set early by Sammy and his quiet assistants with the drawn out extraction of two bottles of Pinot from the back. This was to be a theme. Appetizers were fairly standard: shrimp cocktail, tuna tartare, and brisket meatballs with what might have been barbeque sauce. A well-reviewed chowder and lukewarm bisque followed many minutes later. Gaps in food consumption opportunities were filled with a lively banter around whether Devin Hester is amongst the top 20 Bears ever (yes), and some confusing lines of logic about how maybe the Kimbrel signing was a not a huge win for the Cubs.
The establishment adheres to the cannonballing philosophy of wine distribution, where a patron’s glass is perpetually kept at least half full and you have no idea how much you’ve had. I had a lot. Even through the 500 degree steak plate was displayed on the menu and the website as a staple feature of the restaurant, Sammy informed us that that was not an option at his tables, which was generally well accepted by the group. I ordered my standard bone-in filet, medium rare, and was satisfied. The staff enjoyed getting to use the word “ramekin” to describe the garlic-driven spice mixture that we each received with our meat, and I also just enjoyed typing it.
Hans received a birthday baked Alaska, along with a “top-3” piece of carrot cake. It was also mentioned that things that are good are described as “top-3” with frequency, usually without a predetermination of the item’s peers at the top of the category. Tales of Steak Nights past were regaled as we polished off the remainder of the decanter of right-bank Bordeaux. Rick walked free, which he mentioned “hasn’t happened very often,” with the exception of every one of the multiple sports-based contests that happen every year.
I disappeared into the foggy night and am unaware of antics that may have followed dinner. On the whole I found Truluck’s to be a pleasant experience, with strong food and an extremely well-priced, if quite short, wine list. I would happily return.
8/10
Filed under: General
Truluck’s has a few kinks to work out. The dining room is grand, and the bar was large and lively with the soothing sounds of an 80’s cover band. Although the waiter was top notch, the timeliness of the courses was an homage to Del Frisco’s which for those grading at home, was the worst experience in steak night history. As Mason mentioned, the wine pouring made you feel like you were being harvested for foie gras. Unfortunately this has become all too common and I don’t think I’ll be able to refrain from letting the wait staff know up front from here on out. Food was average at best. I’m not sure if the fact that the meatballs tasted like meatloaf is a good or bad thing. I love meatloaf but I expect five star restaurants to do better. I split the ribeye steak with Glick. We enjoyed it. No one was overwhelmed by its greatness. In addition, a bill well in excess of $200 / person is ridiculous considering that Bavette’s can get you in and out, fat and extremely happy, for $175. We’ve been in a groove lately with some larger groups which is awesome. Always a 10/10 with this crew, but the restaurant score stands alone.
6/10 – good luck on taking the lease to term
I think Crenshaw summed it up well. The service was certainly on the slow side. My NY Strip was good, but behind some of the premier steak places in town, although it did have nice char which is becoming a bit of a lost art.
The wine pouring did seem even beyond excessive here. Even worse than other places. Also, although not sure he noticed, they did fill Crenshaw’s with the wrong brand at one point.
The Carrot Cake was beyond amazing.
I did also enjoy the bar ambiance. Big room, good service.
Always excited to try a new place even if certain members aren’t. Location was former McCormick and Schmick’s and I like the trade.
Rick celebrated the release of the Bears all time 100 team by breaking out his orange blazer. He was a bit disappointed by Hester being #20 and I agree with him. (Worth noting that Steve McMichael who’s picture with Rick and I is somewhere on the site was #19 and he too isn’t in the hall of fame yet.)
Apps were ok, chowder was good. I enjoyed the ribeye cizzle and I split and escaping the cizzling plates.
Only complaint was it took over 3 hours for the meal tables around us seemed to be running laps.
Price was amongst the higher but that may be because we got some good wines so am not complaining.
Went to pippin’s after which is usually a treat but after 3 hours of dinner we didn’t quite have the same energy.
All in all another great time and congrats to the newest father to be – LT. Conway.
Overall: 9 for the company 8 for the food 7.5 for the speed of service.
Were we all at the same dinner? -This place sucked. Slow service, old patrons, bad food and expensive. While the company is always great this place will not be in existence in 12 months. It felt like we had been transported to Florida and the retirement home. Meatballs were soaked in sweet sauce that reminded me of something out my high school cafeteria. the sides were weak. My NY Strip was actually very good. Desserts were serviceable.
4/10
Happy to see Rick Ray win credit card
Perhaps they singled out Jev and myself due to our stunningly handsome looks and witty banter with the lackluster food and questionable experience or perhaps they didnt fill my glass as often as the others but I do not see myself ever returning nor providing anything less than apprehension when asked by others if they should dine at Trulucks. Starters lacked anything unique, let alone flavor at all when it came to the tartare. The meatballs were doused in ketchup mixed with molasses and a hint of turpentine. My steak was overcooked and lacked any seasoning. It was close to the “sock” that was served to Glick many moons ago at Chicago Chop House. On the redeeming side of the fare, the carrot cake was right up there with Gibsons and a few others we have been lucky enough to find gracing the steakhouse menus of Chicago. The price does seem to be escalating again which is most likely a function of the wine consumption as noted by all, but for an evening out with Chicago’s finest its worth every penny even if they serve up footwear on a 500 degree plate. I was disappointed to miss a nightcap at Pippins but an early morning appointment precluded my from joining. Everytime I am there I wonder who will finally break that one loose floor board and end up in the basement.
6/10 only because of the carrot cake
I agree with the last two gentlemen. Judging from the opening reviews, I am not sure all of us were even at the same dinner. Other than the $5 I spent on the tip jar for the lounge act to compel them to do Everybody Wants to Rule the World by Tears for Fears, there was not a better dollar spent at the place called Trulucks. This place will be struggling to be open in a year.
Do agree, though, they did end on a high note with the carrot cake and desserts, but the way there was slow and disappointing. Meatballs rolled in something resembling cane sugar, an unseasoned steak, and sides that really didn’t speak out, the main food was more than forgettable.
The service too was abhorrently lackluster and without much care, as noted above with misguided wine pours and the fact that this ended up being a 3-hour experience at the restaurant. Not sure I’d come back for anything but maybe some Color Me Badd if they were next week’s lounge act.
5/10
I thought it was a good call to go to Truluck’s. It’s a rare occasion when we go to a place and no one has been there previously. Would it be worth the trip and a worthy addition to the Chicago steak night scene is the million dollar question.
I enjoyed the set up and vibe of the bar area, a good jazz like ensemble really does help with the ambiance. In hindsight I wish I requested Shout just to keep the Tears for Fears theme going. I got to the bar later than usual because of a prior engagement so I sucked down a couple of Tito’s and soda’s with increased urgency which set the tone for the night for me.
We had a round table which always sets up for better conversation and spirited debate. Thoroughly enjoyed the lively Devin Hester banter. Let’s be honest sometimes people think I am having spirited debate when I don’t really care about a subject because my voice tends to travel just a tad and the volume is mistaken for passion. When we are talking about a subject that I am passionate about like the Bears the Long Island sound really comes out. Yes I loved watching him play, yes he is a great (maybe greatest) punt returner ever, yes he was exciting but there is no way he is the 20th greatest Bear of all time. It is ridiculously high for a special team’s player. I was tempted to go on a couple page dissertation to support my opinion but I will spare everyone.
As far as the appetizers I didn’t think the meatballs were that bad but they were unexpected and surprising. The New England clam chowder (is that the white or the red) was tremendous and by far the highlight of the meal. Some of the best chowder I have had outside of the New England area. Went with the Bone in Ribeye medium rare and it really was not very good. Overcooked and really just blah as far as flavor goes, just not a very good steak. I don’t remember any sides standing out, just kind of run of the mill. Carrot cake is the most over rated dessert of all time, it’s the Joe Namath of desserts. That Alaska bake thing was the best of the desserts. Besides the chowder I didn’t think the food was that good.
Headed to Pippin’s for after dinner drinks. Had not been there since Hans and I made an appearance on St. Paddy’s day like 8 years ago. Overall there is no reason to rush back to Truluck’s for steaks. If the clam chowder is any indication perhaps their seafood is better and worth a shot but I’ll pass on the steaks. Overall a great night.
We voted to move the July steak night to July 11th since the 4th is the first Thursday.