It’s been thirty years this month since the first Truluck’s opened on Westheimer Road in Houston in a shiny, curvy diner-style building that was as unique as it was enticing, introducing to Texas the then relatively unknown Florida stone crab. The experience of savoring those plump, freshly cracked claws for the first time at Truluck’s is seared into the minds of many a Texan.
Chris Davis is the managing partners of Truluck’s The Woodlands. The restaurant sits on the shoreline of Lake Woodlands in Hughes Landing, its dining room outlined in floor-to-ceiling windows that pull you into the gorgeous view. But the view and the architecture are playing a supporting role--it’s the ethereal nature of its fresh seafood offerings that Truluck’s is known for, along with the warm and impeccable service.
Davis says the founders of Truluck’s forged strong relationships with Florida crabbers from the very start. They bought their own fishery and created a foundational commitment to quality and freshness that the restaurant has taken care to stay true to for three decades. That commitment extends across the menu, and is also reflected in the restaurant’s dedication to sustainability and conservancy. Support of the community is also a priority, says Davis.
“The Woodlands is unique out of all of our markets,” he explains, not only its appearance and it’s picturesque location but also the way in which Truluck’s and the community are connected. Each month the restaurant holds a special breakfast to benefit a different local non-profit, which receives all proceeds from the meal. Recent honorees include Interfaith of The Woodlands, Children’s Safe Harbor and Yes to Youth Montgomery County Youth Services. “We’re putting back into the community the support they’ve given to us,” says Davis.
Truluck’s “nothing but the best” ethos is reflected in new dishes just added to the menu last month: a decadent Maine lobster mac and cheese, a King Crab heirloom tomato salad with warm bacon, Dutch yellowtail crudo finished with fresh lime and Maldon sea salt, and a salmon crudo with cucumber, lemon and curried crème fraiche.
Such thoughtfully conceived new dishes are a fitting addition during this celebrational year for the restaurant. “Celebration” is what Truluck’s is all about, says Davis. “We’re a restaurant geared to the community, who holds a party every evening for their guests.”
Happy 30th, and may there be many more to come!
