Trulucks

The Cuisine: American: Seafood and Steak
The Beverage: Liberty School Cabernet, from Paso Robles (it is in California.) Exceptionally mild and mellow, very easy and subtle to drink.
The Food: Officially called ‘The Mixed Grill’, I ordered a ‘sauté of tenderloin medallions, grilled shrimp and chicken in a duet of sauces with grilled onion rings and garlic potatoes.” While the shrimp and chicken seemed more then slightly overcooked, a bit strong and nothing subtle about them, the tenderloin was a thing of fables and folklore. It was the most tender, almost flaky steak I have ever had, medium rare to perfection. The flavors I remember being quite complementary, though it is quite frankly lost in a haze of culinary pleasure.
The Atmosphere: I am a big fan of this restaurant. It is very New York, with a raised dining room, dark mahogany and cherry furnishings, low hung art-deco light fixtures. The bar was “marble” with lights under neath, which sounds over the top but really had a pleasant effect. Wait staff was attentive but reserved; wearing traditional white, double breasted coats you don’t see often enough. It was rather quiet, a few business meetings and dates but more of a frequented spot to relax then a place to be seen. I like that.
Rating: 8 of 10