Truluck's

The story

Truluck's Dallas: Sustainable Seafood & Steakhouse with Wine Spectator Award

In the heart of Dallas’s Uptown neighborhood, at the corner of Maple and McKinney Avenues, Truluck’s has been a gathering place for more than three decades. The warm, unhurried atmosphere invites guests to slow down and settle in, whether for a milestone celebration or a Tuesday evening that deserves something special.

Born from a Conviction

Truluck’s was founded in 1992 on a straightforward principle: the finest dining begins with responsible sourcing. From the start, the kitchen partnered with harvesters who share a commitment to sustainable fishing practices—a promise that carries from ocean to table. This dedication earned the restaurant a Wine Spectator Award of Excellence, recognizing a wine program thoughtfully curated to complement the seafood and steakhouse cuisines.

The Defining Dish: Florida Stone Crab

From October 15 through May 1, Florida Stone Crab season is when the kitchen truly shines. Only the claws are harvested, allowing each crab to return to the sea and regenerate naturally. They arrive at the table chilled, pre-cracked, and paired with a house mustard sauce perfected over more than thirty years. This dish remains the heart of the menu.

Beyond stone crab, the menu spans sesame-seared ahi tuna, pan-roasted scallops, jumbo shrimp, freshly shucked oysters, king crab, and lobster—alongside seasonal catches. For those who prefer land, USDA Prime steaks including filets, New York strips, and Sunday slow-roasted Prime Rib with shallot-rosemary au jus round out the offerings.

Daily Indulgences

The bar comes alive nightly with lively piano entertainment starting at 6:00 PM. Happy Hour—offered daily—brings 50% off handcrafted cocktails, spirits, noteworthy wines by the glass, and oysters. For a more complete experience, the TRU Ninety-Two prix fixe offers three courses at $59, available daily.

The Team Behind the Table

Market Chef Manuel Vera leads the Dallas kitchen, bringing years of craft and care to every plate. Operating Partner Chris Davis and Sales & Events Manager Monica Leibowitz ensure that hospitality remains personal—from the knowledgeable servers to the attentive bartenders. At Truluck’s Dallas, the team’s genuine enthusiasm turns a meal into an evening well spent.