For a limited time only, Truluck’s is bringing the beach experience of a seafood boil to you. The Seaboard Social is a feast for your senses. Enjoy a crab and seafood boil stocked with shellfish, 3 kinds of crab, Andouille sausage, fingerling potatoes, corn, artichokes and plated alongside crisp coleslaw, tater salad, Continue Reading
COVID-19 got you feelin’ crabby? Truluck’s has recently introduced an amazing new entree that’s perfect for Summer and will cure your pandemic blues. The Crab Napoleon consists of blue crab, shrimp, and mango formed atop a sliced tomato on a bed of smoked tomato vinaigrette ($24). It’s savory and smokey, but also light and delicious! In addition to their staff wearing gloves and Continue Reading
Lobsters are interesting – and delicious – creatures. Did you know that in the colonial era, lobsters were the go-to prison food? Only the poor, indentured servants, and prisoners ate lobsters because they were cheap, too plentiful, and considered “tasteless.†According to 19th century Kentucky politician and social observer, John Continue Reading
Join Truluck’s on Friday, July 26, 2019 at 7:00 PM when they present an Exclusive Four-Course Dinner Event. You’ll enjoy their signature fresh seafood dishes and house-made desserts, sumptuously paired with an array of champagne selections from Champagne Bollinger. The cost is $150 per person (includes tax and gratuity). Reserve your seat Continue Reading
Located on Windrose Ave, Kai brings its own take on modern upscale Asain infused dishes. If you are looking to experience something new, here is where your next date night should be. They have different rooms that range from three bars, full-service lounge area, two outdoor patios and Continue Reading
Seasons 52 is celebrating Fall by introducing a delicious three-course menu costing $29.95 from now until November 21st. It’s all about keeping the freshest of ingredients on hand to create a seasonal menu that you and your family can enjoy. So what makes their food so yummy? Each location selects ingredients at their Continue Reading
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