The classic fine-dining Truluck’s Ocean’s Finest Seafood and Crab restaurant will finally open its doors on Saturday, May 22, at the newly renovated K Street corner at Anthem Row (700 K St. NW).
The restaurant is a spacious 10,000 sq. ft. in two stories. It features sparkling chandeliers, red leather horseshoe booths, and elegant floor-to-ceiling views of downtown DC neighborhood near the Walter E. Washington Convention Center and Carnegie Library.
“After a year of delays due in part to the coronavirus, the grand opening of Truluck’s Washington, DC is an exciting chapter for the company, and we are thrilled to be a part of the city’s dynamic restaurant scene as we safely reopen into this new normal,” said Bond Davis, general manager at Truluck’s District location.
“We are in the “yes” business and committed to going above and beyond at every opportunity,” said Bond. “We are here to ensure every guest has a special occasion.”
Davis says guests can expect a hospitality company to be the core of Truluck’s, with a focus on sustainably sourced ingredients and a commitment to service both inside the restaurant and to the community. Familiar to District residents for the 15 years he spent at Clyde’s Gallery Place, Davis first started his role with Truluck’s at the Naples, Florida location. He went on to take an integral role in opening Truluck’s Boca Raton.
To direct their culinary program, Truluck’s has tapped Chef Laurence Cohen, who will anchor the fresh and sustainable seafood options, with superior ingredients, precise execution, and classic presentation. The former sous chef from The Kennedy Center offers an impressive range of menu selections for lunch, dinner and weekend brunch that’s in step with the evolving consumer palate.
On the menu, diners will find a South African lobster tail, while colossal New England scallops come pan-seared with golden beet pesto and herb oil. Diverse textures and flavors dot the menu of seafood dishes, among Dutch Yellowtail pan-seared with tomato, grape, mint, dill and lime; a roasted whole fish Mediterranean branzino cooked with olive oil, lemon, olives and taramasalata; and a flavorful Hawaiian tuna crudo embellished with fresh grape and cherry tomato medley.
Vegetables also make a shine at Truluck’s with selections that include the Sonoma greens salad mixed with spicy pecans, apples, kalamata olives and drizzled in a honey vinaigrette; vegan Bolognese based in noodles of butternut squash; and Impossible Burger vegan meatballs served with house made steak sauce.
It’s an interesting time to open a restaurant in any city. As the District relaxes many COVID precautions, Truluck’s has taken measures to ensure safe indoor dining. The restaurant has partnered with McLean-based airPHX systems.
airPHX charges atmospheric cold plasma to change a small percentage of the oxygen molecules in the air into a unique spectrum of reactive oxygen species (ROS) that kill bacteria, viruses, and mold, ensuring cleaner air and surfaces. In addition the restaurant is employing single-use menus, daily health screenings for staff and stringent cleaning and sanitation.
Truluck’s will celebrate their opening by hosting a soft opening charity dinner will to benefit the American Experience Foundation, a 501(c)(3) charity affiliated with Destination DC to support the next generation of hospitality industry professionals.
As part of Military Appreciation Month, active military and veterans with valid ID can receive a complimentary dessert at the new Truluck’s location, extended through mid-June.
Truluck’s Washington DC will be the company’s 12th location nationwide. Hours of operation will be 11:30 a.m. to 10:00 p.m. Monday through Saturday; and 11:30 a.m. to 9:00 p.m. on Sunday. Business casual attire is requested.
Truluck’s is hiring. For more details, or to complete an online application, interested candidates should visit www.trulucks.com/careers.