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

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