The latest culinary establishment for renowned chef Tyler Florence can be found at the upscale Four Seasons Hualalai on the island of Hawaii. Known as Miller & Lux, it’s a Hawaiian-style steakhouse that has been a topic of conversation on the Big Island in 2024.
Chef Tyler, a television personality on Food Network, has mesmerized countless food enthusiasts with his Emmy-nominated show ‘Tyler’s Ultimate’ and ‘The Great Food Truck Race’, along with other well-received culinary programs. He has penned 16 cookbooks and takes pleasure in making guest appearances to prepare inventive dishes on popular shows like Oprah, The View, and The Today Show.
Upon opening his initial Miller & Lux in San Francisco, it was hailed as the “Best of the Bay” by San Francisco Magazine and was featured in the Michelin Guide. Now, he has launched his second branch in Hawaii, utilizing top-notch steaks from the finest ranches in the country.
With a view overlooking the 18th hole of Hualalai golf course, the lively bar has become a favored spot following a game of golf. It’s also one of the prime locations for golfers and hotel guests to witness the sun setting over the ocean.
The lush green championship golf course, envisioned by golf legend Jack Nicklaus, stands as one of the most striking courses on the island. The landscape features black lava, towering palm trees, and vistas of white sandy beaches, appealing to golfers of all levels. This golf course hosts the Mitsubishi Electric Championship, a golf tournament on the PGA Tour Champions in Hawaii.
In addition to steaks, Chef Tyler and his team prepare freshly sourced sustainable seafood and farm-fresh vegetables, all showcased on their meticulously crafted menu. The servers are delighted to suggest carefully selected wines and seasonal cocktails to complement a meal.
Diners begin with one of Chef Tyler’s renowned freshly baked popovers, served warm, with a crispy exterior and a soft, fluffy interior. These golden rolls offer a distinct egg flavor and are effortlessly pulled apart to savor with a swipe of butter.
Innovative starters include crunchy tempura lobster with tempura hearts of palm overfilling a lobster shell. An airy Louie aioli awaits at the bottom of the plate, enhancing the generous bite-sized pieces.
This appetizer is well-paired with a glass of Miller & Lux 2020 Chardonnay from the Russian River Valley in Sonoma, CA.
Another imaginative starter is the Bigeye Tuna tacos, presented on a custom wooden Miller & Lux serving tray. The small crispy wonton taco shells are filled with freshly chopped ahi tuna and are elevated with miso mayo, Asian pear chili crisp, and a spicy shiso leaf.
This starter complements well with a glass of 2021 Pinot Noir ‘Alexana’ from Willamette Valley, OR.
The circular Steakhouse Wedge salad shines with smoked bacon lardon, diced local Kamuela tomatoes, pickled red onion slices, crumbled blue cheese, and fine herbs in a vinaigrette dressing.
Other salad options include a Hawaiian Big Eye Tuna Nicoise with haricot verts, hearts of palm, olives, and a basil pistou dressing. Additionally, Miller & Lux prepares a Caesar Salad for Two tableside, as guests watch their server add handpicked lettuce, Spanish anchovies, and crunchy sourdough croutons to a bowl, before tossing with a delightful Meyer Lemon dressing.
Under the Steaks & Plates section is an 8-ounce Wagyu Skirt ‘Steak Au Poivre’, served with a generous portion of crispy and warm truffle french fries. This Prime Black Angus is expertly prepared, tender to cut, and its delightful flavors are intensified by the butter and green peppercorn sauce.
Another option is the 8-ounce beef filet with a bordelaise sauce, accompanied by onion jam and beef chicharron.
Japanese A5 Wagyu is lightly seasoned with Hawaiian sea salt, as are both 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 is crafted with a dry-aged blend patty. Melted Mt. Tam triple cream brie cheese, bacon jam, crispy onions and truffle fried make this one of the most luxurious burgers on the island.
Guests can elevate their meal by adding King crab with Bearnaise and tarragon sauce or incorporating half ounce of Burgundy Perigord truffles, shaved onto the plate tableside.
Desserts at Miller & Luxe Hualalai are highlighted by an impressive 7-layer coconut cake with a rum caramel sauce presented in a small carafe. Guests can drizzle the desired amount of sauce over the enticing slice, frosted with white chocolate.
Other delectable concludes to the meal include a Hawaiian fruit basket tart with pink guava sorbet, and Profiteroles with Liliko’i carmel, dark chocolate ganache, and macadamia nut gelato.
The pièce de résistance is the tableside preparation of Banana Foster for two. It is served with banana bread, macadamia nut brittle, and Hawaiian vanilla bean gelato.
In a William Sonoma interview years ago, Chef Tyler shared a memory from his early days as a novice 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.’
There is nothing lacking from the thoughtful menu at Miller & Lux. It’s stimulating, inventive, and evokes one’s senses and spirit.
Accommodations at the Four Seasons Hualalai Resort vary with the seasons. Throughout the year, the resort offers promotions on specific dates, as well as nightly resort credits to savor a special dinner at Miller & Lux.
