Truluck’s Washington, DC restaurant to open in May in Mount Vernon Triangle

Seafood chain location delivers a variety of creative seafood dishes, premium steaks

The Truluck’s chain restaurant in Washington, DC will officially open in May. The highly-anticipated seafood destination, located in Mount Vernon Triangle, will be led by Bond Davis, general manager. The restaurant industry veteran comes from Clyde’s restaurant in Gallery Place. Truluck’s specializes in fresh, creative takes on sustainable seafood as evidenced by South African lobster tail, Dutch Yellowtail, a refreshing plate of Hawaiian tuna crudo and lightly-seared New England scallops—all from Chef Laurence Cohen.

The prime location in the Shaw neighborhood is a masterful stroke, providing easy access to would-be diners as businesses reopen and visitors and workers start returning to the nation’s capital. The 10,000-square-foot space boasts sparkling chandeliers and signature red leather horseshoe booths. Floor-to-ceiling glass panes in the two-story eatery provide diners a great view into the surrounding neighborhood, which includes the Walter E. Washington Convention Center and Carnegie Library.

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Chef Cohen’s resume includes being sous chef at The Kennedy Center, where he provided diverse menu selections for lunch, dinner, and weekend brunch with on-trend flavor profiles and a keen awareness of evolving consumer tastes.

The restaurant will serve New England scallops, pan-seared with golden beet pesto and herb oil. Diverse textures and flavors will connect diners with the sea: a roasted whole fish Mediterranean branzino comes cooked with olive oil, lemon, olives and taramasalata. The Hawaiian tuna crudo comes decorated with a fresh grape and cherry tomato. One of the seafood chain’s gems—Florida Stone Crab—is temporarily unavailable due to seasonality.

The Truluck’s chain notes that artisans with over 100 years of experience have selected and curated the prime-beef cut selections. Seasoned and broiled at 1,200° F, with house steak seasoning and a roasted garlic bulb, the steaks are an appealing choice.

Truluck’s specializes in fresh, creative takes on sustainable seafood as evidenced by South African lobster tail, Dutch Yellowtail, a refreshing plate of Hawaiian tuna crudo and lightly-seared New England scallops—all from Chef Laurence Cohen.
Creative seafood dishes include South African lobster tail, Dutch Yellowtail, Hawaiian crudo, and New England scallops. Photo by Truluck’s.

Vegetable-focused selections complement the meal, or make the evening their own. Choices like the Sonoma greens salad mixed with spicy pecans, apples, kalamata olives and drizzled in a honey vinaigrette, and the vegan Bolognese based in noodles of butternut squash will surely emerge as favorites as we approach Summer. Vegetarians and flexitarians will appreciate the Impossible Burger vegan meatballs served with house made steak sauce.

As consumers seek safe places to enjoy a meal out, Truluck’s has doubled down on best practices on cleanliness. In addition, the air filtration system is none other than McLean, Va.’s airPHX, which is a thoroughly-tested air purification process.

Opening May 22, this 12th location of Truluck’s in the country will open from 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.

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Truluck’s 700 K Street Northwest, Washington, DC 20001

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