Truluck's

The story

Crafted with passion, served with love

Ocean's Finest, Straight from the Trap

Truluck's has built its reputation on a single, uncompromising standard: the highest quality, sustainable seafood, prepared with precision and served with the kind of hospitality that makes guests feel like regulars from the moment they walk in. The Plano location on Bishop Road is part of a group that spans twelve cities, yet the kitchen culture here is anything but corporate. It is personal, driven by chefs who have spent decades earning their place at the pass.

The signature is Florida stone crab — and the story behind it matters. About 98% of all stone crab harvested in the United States comes from Florida, and Truluck's works directly with crabbers along the Gulf and Atlantic coasts. Only the claws are taken; the crab is returned to the water to regenerate. From trap to table in less than 24 hours, never frozen. The restaurant serves over 300,000 fresh claws each season (October 15 through May 1), a figure that reflects both the scale of the operation and the depth of the sourcing commitment.

A Culinary Team Built on Longevity

The people behind the food are worth knowing. Dallas Regional Chef Partner Manuel "Manny" Vera has been with the Truluck's group for more than 25 years, starting as a grill cook and rising through sheer consistency and craft. Corporate Executive Chef Thomas Dritsas leads menu development alongside Director of Culinary Operations Chef Samir Canaan, who has been with the brand for nearly two decades. Their philosophy is straightforward: signature seafood and steaks must be flawless at every location, while seasonal updates and local touches keep the menu alive. As Chef Canaan puts it, guests get "the comfort of their favorites and the thrill of something new."

Standout plates include the miso seabass — praised internally for the skill required to execute it — and the Ōra King Salmon, a rare, responsibly raised variety featured as a seasonal highlight. On Sundays, the TRU Ninety-Two prix fixe brings slow-roasted prime rib to the table alongside savory au jus and a classic baked potato, offered as three courses for $59.

Drinks with Depth

The beverage program earned Truluck's a Wine Spectator Award of Excellence in 2025, recognition that reflects Beverage Director Dave Mattern's careful curation. The wine list leans into Italian varietals — Vermentino, Verdicchio, Timorasso — chosen specifically to complement seafood, alongside robust Nebbiolo and Amarone for the steak side of the menu.

The cocktail list is equally considered. The Martini Experience offers four distinct martinis, from the Bon-Ton (Monkey 47 gin, Carpano Bianco, elderflower) to a Single Barrel Manhattan built around a private-label Elijah Craig bourbon aged over nine years at 132.2 proof — hand-selected barrel by barrel by Mattern himself. A nightly Happy Hour in the bar offers half off cocktails, wines by the glass, and freshly shucked oysters.

Events and Private Dining

Truluck's Plano accommodates everything from rehearsal dinners to corporate gatherings, with dedicated event staff — including Vanessa Sbraga, who manages both the Southlake and Plano locations — handling every logistical detail. Flexible floor plans, personalized menus, and a team that actively flags contract watchouts and budget considerations make the private dining program genuinely useful rather than merely decorative.