Renowned chef Tyler Florence’s latest dining venue, Miller & Lux, can be experienced at the luxurious Four Seasons Hualalai on the enchanting island of Hawaii. This Hawaiian-style steakhouse has been a popular discussion topic on the Big Island in 2024.
Culinary maestro Tyler, known for his presence on the Food Network, has captivated numerous food aficionados through his Emmy-nominated shows ‘Tyler’s Ultimate’ and ‘The Great Food Truck Race’, alongside other well-received gastronomic programs. He has authored 16 cookbooks and delights in making captivating appearances to whip up innovative dishes on esteemed shows like Oprah, The View, and The Today Show.
Upon debuting his flagship Miller & Lux in San Francisco, it was acclaimed as the “Best of the Bay” by San Francisco Magazine and was spotlighted in the Michelin Guide. Now, his second outpost in Hawaii showcases premium steaks sourced from top-tier ranches across the nation.
Overlooking the 18th hole of Hualalai golf course, the vibrant bar has emerged as a favored post-golf hangout spot. It stands as a prime venue for golfers and resort guests to relish the sight of the sun descending over the ocean.
The verdant championship golf course, conceived by golf luminary Jack Nicklaus, stands out as one of the most charming courses on the island. The terrain boasts black lava formations, majestic palm trees, and views of pristine sandy beaches, appealing to golfers of all skill levels. This golf course plays host to the Mitsubishi Electric Championship, a PGA Tour Champions golf tournament in Hawaii.
In addition to steaks, Chef Tyler and his team curate freshly sourced sustainable seafood and farm-fresh vegetables, all elegantly displayed on their thoughtfully crafted menu. The servers take pleasure in recommending meticulously chosen wines and seasonal cocktails to complement your dining experience.
Diners kick off their meal with one of Chef Tyler’s acclaimed freshly baked popovers, served warm, featuring a crunchy exterior and a pillowy interior. These golden rolls offer a distinctive egg essence and effortlessly pull apart to be savored with a smear of butter.
Inventive starters include crispy tempura lobster with tempura hearts of palm overflowing a lobster shell. The dish is complemented by a light Louie aioli at the base of the plate, enhancing each generous bite-sized piece.
This appetizer pairs excellently with a glass of Miller & Lux 2020 Chardonnay from the Russian River Valley in Sonoma, California.
Another creative starter is the Bigeye Tuna tacos, artfully presented on a custom wooden Miller & Lux serving tray. The petite crispy wonton taco shells are filled with freshly diced ahi tuna and elevated with miso mayo, Asian pear chili crisp, and a zesty shiso leaf.
This starter is beautifully complemented by a glass of 2021 Pinot Noir ‘Alexana’ from Willamette Valley, Oregon.
The circular Steakhouse Wedge salad gleams with smoked bacon lardons, diced local Kamuela tomatoes, pickled red onion slices, crumbled blue cheese, and fresh herbs in a vinaigrette dressing.
Other salad options encompass a Hawaiian Big Eye Tuna Nicoise featuring haricot verts, hearts of palm, olives, and a basil pistou dressing. Moreover, Miller & Lux offers a Caesar Salad for Two, prepared tableside, where guests observe their server adding handpicked lettuce, Spanish anchovies, and crispy sourdough croutons to a bowl, before tossing it with a delightful Meyer Lemon dressing.
Under the Steaks & Plates section, you’ll find an 8-ounce Wagyu Skirt ‘Steak Au Poivre’, served with ample crispy and warm truffle french fries. This Prime Black Angus cut is skillfully cooked, tender to the bite, and its delightful flavors are enhanced by a rich butter and green peppercorn sauce.
Another tantalizing option is the 8-ounce beef filet paired with a bordelaise sauce, accompanied by onion jam and beef chicharron.
Japanese A5 Wagyu is delicately seasoned with Hawaiian sea salt, as are the 20-ounce Prime dry-aged Black Angus bone-in New York Strip, and the 52-ounce Prime Australian Sustainable Wagyu Tomahawk.
The M&L burger features a seasoned dry-aged blend patty, topped with melted Mt. Tam triple cream brie cheese, bacon jam, crispy onions, and truffle fries, making it one of the most opulent burgers on the island.
Elevate your meal by adding King crab with Bearnaise and tarragon sauce or by incorporating half an ounce of Burgundy Perigord truffles, shaved onto your plate tableside.
The dessert offerings at Miller & Luxe Hualalai are highlighted by a stunning 7-layer coconut cake with a rum caramel sauce served in a petite carafe. Guests can drizzle the desired amount of sauce over the alluring slice, frosted with white chocolate.
Other delightful conclusions to your meal include a Hawaiian fruit basket tart with pink guava sorbet, and Profiteroles with Lilikoʻi caramel, dark chocolate ganache, and macadamia nut gelato.
The pièce de résistance is the tableside preparation of Banana Foster for two, served with banana bread, macadamia nut brittle, and Hawaiian vanilla bean gelato.
In an interview with William Sonoma years ago, Chef Tyler recounted a memory from his early days as a fledgling chef. ‘In my first year at culinary school at Johnson and Wales, chef Victor Sumuro approached my station, picked up my knife, and felt the sharpness of the blade with his thumb. He laid it down, made eye contact with me and said, ‘Dull knife, dull chef.’
The meticulously curated menu at Miller & Lux leaves nothing to be desired. It’s thought-provoking, innovative, and ignites one’s senses and imagination.
Accommodations at the Four Seasons Hualalai Resort vary seasonally. Throughout the year, the resort offers promotions on specific dates, as well as nightly resort credits for you to indulge in a special meal at Miller & Lux.
