The Pearl Oyster Bar

Truluck's has long been known as a luxurious fine dining restaurant, having opened in 1992 with 11 restaurants now located around the country. The Rosemont location opened in 2018 offering the finest in seafood selections. Located near O'Hare Airport, it focuses on sustainable seafood, prime steaks, choice wines and more.

Last month, they launched a new concept, The Pearl Oyster Bar. The new elevated, intimate dining experience is open Fridays and Saturdays from 5-10 p.m.

The 2nd floor space features a curated menu of fresh East and West Coast oysters, premium crab selections, caviar and a varied list of small bites, including Grilled Spanish Octopus, Mini Lobster Rolls and Ahi Tuna Tostados, along with a refined martini program - with a portion of martini sales going to support the PTSD Foundation of America to benefit veterans.

A menu highlight is the Crab flight of Dungeness crab from the Pacific Northwest, Red King Crab from the Bering Sea and Wild Bairdi Crab from Alaska. There's also an nice assortment of East and West Coast Oysters that you can mix as you wish.

Crab flight

An assortment of East and West Coast Oysters.

Beyond the extensive wine list, is an array of cocktails. Two signature drinks that you'll want to try are the Smoke in the Garden and the Voila! The Smoke in the Garden contains mezcal, botanical liqueur, hibiscus and fresh lime with a tajin rim.

The Voila! cocktail 

The Voila! is a cools sensory experience of dry ice smoke pouring from the concoction of vodka, framboise, fresh lime and pineapple.

You can also order from the dinner menu and can customize a surf and turf meal to whatever you're in the mood for. I opted for some filet medallions along with scallops. Hubby has the petite Ora King Salmon. 

There's a number of other lovely seafood options, among them the Blue Crab Stuffed Lobster Tails, Miso-Glazed Seabass, Mediterranean Branzino and Sesame-Seared Tuna. The Tru Fare includes pastas, shrimp scampi, steak fries, heritage pork milanaise and more.

Select an after dinner drink from among the ports, bourbons, whiskey and more. Dessert is hard to pass up - with Baked Alaska, Key Lime Pie, Chocolate Malt Cake and Affogato. I opted for the decadent "World Class Carrot Cake topped with spicy pecan, which was amazing.