Part of a small, Texas-based chain of restaurants, it is anything but cookie-cutter. The dining room seems oversized at first, but its popularity fills the warm, welcoming space at the back of Inn on Fifth. Patrons come for their fix of various varieties of crab, lobster, New Orleans BBQ shrimp, miso-glazed sea bass, Scottish salmon bearnaise, cioppino and Idaho trout amandine, plus fine steaks and chops. The restaurant professes a commitment to sustainable seafood. The “Chilean sea bass,” for example, comes from South Georgia. Every afternoon from 4:30 to 6:30 p.m., Truluck’s Stone Crab Lounge runs its Cocktail Hour specials, which include half-priced drinks and a specially priced appetizer menu.