Hi, y\u2019 all! Welcome to Truluck\u2019s of La Jolla, the seafood, steak and crab house, located in the Aventine, the brightest new addition to the already shining food scene in this village by the sea. If you detect a drawl or two amongst the personnel it\u2019s because many of them are from the big state and veterans of the other Truluck\u2019s \u2014 six in Texas, two in Florida, with a couple more scheduled this year down in Miami and Ft. Lauderdale. Although the emphasis is on seafood other items like rib eye, center-cut filet, medallions of Angus beef, New York strip and prime pork T-bone, all from Niman Ranch, along with poulet rouge chicken (for some strange reason listed along with the steaks and chops) done simply grilled or topped with Maine Peekytoe crab, as in filet of beef Oscar, or in the case of beef Rockefeller, medallions topped with spinach, fried fresh oysters and jalapeno b\u00e9arnaise, a dish fit for a millionaire. Switch over to the seafood creations list and find simply grilled fish like New Zealand king salmon, black cod, Gulf red snapper and Texas redfish, then check out items like New England monkfish osso bucco, miso glazed black cod, trout almandine, sesame tuna, jumbo fried shrimp and grits (you know you\u2019re in the South when you see that on a menu), cioppino (a seven fish feast) and the item that caught my eye, fresh Maine Lobster. Sorry, the Baja kind just doesn\u2019t cut it for me. And of course, the Florida stone crab claws that come from fisheries in Naples, Fla. My first experience with those delights was more years ago than I care to talk about on a trip to Miami, where the first place to dine on everyone\u2019s list was Joe\u2019s Stone Crab with its delightful mustardy sauce. I never forgot it, and now it\u2019s here and top of the line. Side dishes include crab mac and cheese, snap peas, creamed leaks, sweet potato fries and braised wild mushrooms \u2014 I had to sample the latter two and they were delish. By the by, on Mondays Truluck\u2019s features all the medium stone crabs you can eat for $49.95 \u2014 and if the customers have appetites like mine, the restaurant will lose money. Let me back up a bit. Before I ordered, our server asked for drink orders and when I thought I would like a pinot grigio he suggested the Santa Margherita and, of course, he was right. There\u2019s lots from which to choose: sparkling, dry whites, fruity ones, ros\u00e9s and reds of every variety, plus groups of wine flights to make the choice easier. The full bar also features cocktails of every description along with piano music to set the mood. Back to the food, I decided to pass on the Brazilian Pacu fish ribs with watermelon barbecue sauce, although I was assured they were terrific, and began instead with the saut\u00e9ed super lump crab cake. Other than the fact they are made with Dungeness, not Maryland, crab, it was spectacular with piles of meat, virtually no unnecessary filling but a heap of piquant spicy flavor \u2014 at least as good as those I\u2019ve eaten in Maryland. There was an array of salads but I rarely order those out. Next up was the osso bucco, sans monkfish, also with a bit of a bite and definitely yummo. Now it was time for my lobster, male, as requested, broiled as requested and a healthy 2-pounder. Way to go, Truluck\u2019s! By the way, did I mention that the Pacu fish ribs are related to the piranha? Manager Matt Huntsman (he\u2019s single, gals) said they want to tantalize all the senses and that they do, from the elegant decor to the delicious food to the well-trained personnel. Ours, seeing that I was having difficulty reading the menu, lent me a lighted magnifying glass. What else can a lady ask for? Truluck\u2019s is open seven nights a week until 10 p.m., 11 p.m. on weekends, at 8990 University Center Lane. For information, call (858) 453-2583.<\/p>","protected":false},"excerpt":{"rendered":"
Hi, y\u2019 all! Welcome to Truluck\u2019s of La Jolla, the seafood, steak and crab house, located in the Aventine, the brightest new addition to the already shining food scene in this village by the sea. If you detect a drawl or two amongst the personnel it\u2019s because many of them are from the big state […]<\/p>","protected":false},"author":726,"featured_media":284725,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11560","_seopress_titles_title":"Texans, better known for beef, bring seafood to La Jolla","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11549,11560],"tags":[],"class_list":["post-284724","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-arts-entertainment","category-la-jolla-village-news"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/284724","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/users\/726"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/comments?post=284724"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/284724\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/284725"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=284724"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=284724"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=284724"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}