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Issue link: https://digital.miamilivingmagazine.com/i/1476125
COMPANY CULTURE Truluck’s invests heavily in the development and recognition of their people. From busboys to leadership, there are many employees whose tenure exceeds the industry standard for length of time with one company. Managing Partner, Kim Vazquez and Chef Odel Arencibia are wonderful examples of individuals who plays a crucial role in building the culture of Truluck’s through kindness, knowledge, and leadership. “We treat each other with the respect and dignity deserved. We find joy and self-worth in our work. We mentor those around us. We work hard to be great teammates. We help shape and contribute to the culture most have always wanted and could never find. We may not have been the first stop, but we work hard to be the last.” – Kim Vazquez, Managing Partner GLOBALLY SOURCED Today, Fresh Florida stone crab claws still take center stage, available in three standard sizes, alongside other seafood offerings such as Prime Alaskan King Crab, South African Lobster Tail, colossal New England Scallops, Dutch Yellowtail, Norwegian Salmon and Hawaiian Ahi Tuna. Cuts of beef are hand selected from true artisans with over 100 years of experience. All steaks are seasoned and broiled at 1200 degrees and finished with Truluck’s house steak seasoning. At Truluck’s, the beverage program is built to complement and enhance the culinary experience with over 70 wines by the glass and 250 by the bottle selections allowing for flexibility in dining and menu pairings. Truluck’s will have something for everyone from the adventurous to the connoisseur. Cocktails are lovingly hand-crafted with all the best spirits and mixers. Crab and Shrimp Napoleon