The classic fine-dining Truluck’s Ocean’s Finest Seafood and Crab restaurant is finally open at the newly renovated K Street corner at Anthem Row, 700 K Street, NW. The restaurant is a spacious two-story, 10,000 sq. ft. destination, which features a vibrant Stone Crab Lounge, sparkling chandeliers, signature red leather horseshoe booths, and elegant floor-to-ceiling views of the thriving downtown D.C. neighborhood near the Walter E. Washington Convention Center and Carnegie Library. 

Under the direction of industry veteran General Manager Bond Davis, guests can expect a hospitality company at its core, bringing memorable dining experiences, all with a focus on sustainably sourced ingredients and a commitment to service both inside the restaurant and to the community. With more than 15 years of experience, Davis returns to the upscale restaurant from his former role as general manager at Clyde’s in Gallery Place. His previous Truluck’s experience began when he first started his role at the Naples, Florida location, which soon grew to an integral role in opening their restaurant in Boca Raton.

Truluck’s Washington, D.C. along with its 11 restaurants nationwide, has partnered with McLean-based airPHX systems – the leading solution in producing clean air and safe indoor surfaces. airPHX devices have been thoroughly tested in laboratory and real-world commercial space including hospitals and athletic facilities. As part of Truluck’s commitment to the health, safety and well-being of its ambassadors and guests, the restaurant will further amplify its measures with:

• Single-use menus 

• All staff wears frequently changed masks

• All staff undergo daily health screenings 

• Additional hand sanitizer stations for guests and ambassadors

• Stringent cleaning and sanitization 

• Premises routinely deep-cleaned and sanitized

“After a year of delays due in part to the coronavirus, the grand opening of Truluck’s Washington, D.C. 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,” states Bond Davis, general manager at Truluck’s Washington, D.C. “We are in the YES business and committed to going above and beyond at every opportunity. We are here to ensure every guest has a special occasion.”

Truluck’s culinary program tapped Chef Laurence Cohen, who’ll 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 in step with the evolving consumer palate.

Although the highly anticipated and signature Florida Stone crab will not be on the opening menu due to seasonal availability, diners can 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.

An array of prime beef cuts are hand selected by true artisans with over 100 years of experience. All steaks are seasoned and broiled at 1,200° F, cooked to perfection and served with house steak seasoning and a roasted garlic bulb. 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.