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Chef Tyler Florence at Miller & Luxe Hualalai
The newest culinary venue for celebrity chef Tyler Florence is at the luxury Four Seasons Hualalai on the island of Hawaii. Named Miller & Lux, it’s a Hawaiian-style steakhouse that is the talk of the Big Island in 2024.
Chef Tyler is a television star on Food Network, captivating millions of foodie viewers on his Emmy-nominated ‘Tyler’s Ultimate’ and ‘The Great Food Truck Race’, among other popular cooking-theme shows. He has authored 16 cookbooks and enjoys making guest appearances preparing creative fare on Oprah, The View, and The Today Show.
When Chef Tyler opened his first Miller & Lux in San Francisco it was recognized as “Best of the Bay” by San Francisco Magazine and featured in the Michelin Guide. Now he has opened his second location in Hawaii, using the highest-quality steaks from the best ranches in the country.
Overlooking the Hualalai golf course’s 18th hole, the robust bar is a popular spot after a round of golf. It’s also one of the best sunset viewing venues for golfers and hotel guests to watch the sun dip into the ocean.
The verdant green championship golf course designed by golf legend Jack Nicklaus is one of the most dramatic courses on the island. Black-lava landscaping, towering palm trees and white-sand beach views appeal to golfers of all skill levels. This golf course is home to the Mitsubishi Electric Championship, a golf tournament on the PGA Tour Champions in Hawaii.
Crispy Lobster Louie. Photo Jill Weinlein
Besides steaks, Chef Tyler and his kitchen prepare fresh sustainable seafood and farm-direct vegetables featured on the thoughtfully curated menu. Servers are happy to recommend hand-selected wines and seasonal cocktails to pair with a meal.
Diners start with one of Chef Tyler’s iconic fresh out of the oven popovers. They are served warm and are crisp on the outside and soft inside. These golden rolls offer a distinctive egg flavor and are easy to pull apart to enjoy with a swipe of butter.
Innovative starters include crispy tempura lobster with tempura hearts of palms overflowing out of a lobster shell. An ethereal Louie aioli is on the bottom of the plate for swirling and enhancing the large bite-sized pieces.
This starter pairs nicely with a glass of Miller & Lux 2020 Chardonnay from the Russian River Valley in Sonoma, CA.
Miller & Lux Bigeye Tuna Tacos. Photo Jill Weinlein
Another creative starter is the Bigeye Tuna tacos served on a custom wood Miller & Lux serving tray. The small crispy wonton taco shells are filled with fresh chopped ahi tuna and are heightened with miso mayo, Asian pear chili crisp and a spicy shiso leaf.
This starter pairs well with a glass of 2021 Pinot Noir ‘Alexana’ from Willamette Valley, OR.
Miller & Lux Steakhouse Wedge. Photo Jill Weinlein
The circular Steakhouse Wedge salad dazzles with smoked bacon lardon, chopped local Kamuela tomatoes, pickled red onion slices, crumbled blue cheese and fine herbs in a vinaigrette dressing.
Other salads include a Hawaiian Big Eye Tuna Nicoise with haricot verts, hearts of palm, olives and a basil pistou dressing. Miller & Lux also prepares a Caesar Salad for Two tableside. Guests watch their server add hand-harvested lettuce, Spanish anchovies, and crunchy sourdough croutons in a bowl, before tossing with a delicious Meyer Lemon dressing.
Wagyu Skirt ‘Steak Au Poivre’ at Miller & Lux. Photo Jill Weinlein
Under the Steaks & Plates section there is an 8 ounce Wagyu Skirt ‘Steak Au Poivre’ served with a heaping amount of crisp and warm truffle french fries. This Prime Black Angus is cooked perfectly and is tender to cut. The butter and green peppercorn sauce intensify the pleasing earthy flavors.
There is also an 8 ounce filet of beef with a bordelaise sauce, accompanied with onion jam and beef chicharron.
A Japanese A5 Wagyu has a little Hawaiian sea salt added, as do 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 made with a dry-aged blend patty. Melted Mt. Tam triple cream brie cheese, plus bacon jam, crispy onions and truffle fried make this one of the most decadent burger’s on the island.
Guests can have their meal elevated with an addition of King crab with Bearnaise and tarragon sauce or add half ounce of Burgundy Perigord truffles that are shaved onto the plate tableside.
Miller & Luxe Coconut Cake with Caramel Sauce. Photo Jill Weinlein
Desserts at Miller & Luxe Hualalai include an eye-catching 7-layer coconut cake with a rum caramel sauce served in a small carafe. Guests can pour the desired amount of sauce over the appealing slice frosted with white chocolate.
Other sweet endings of 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 piece de resistance is Banana Foster prepared tableside for two people. It’s served with banana bread, macadamia nut brittle and Hawaiian vanilla bean gelato.
Sunset at Four Seasons Hualalai. Photo Jill Weinlein
In a William Sonoma interview years ago, Chef Tyler reflected on a memory starting out as a new chef. ‘In my first year of culinary school at Johnson and Wales, chef Victor Sumuro walked over to 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 dull about the thoughtful menu at Miller & Lux. It’s exciting, innovative and ignites one’s senses and soul.
Accommodations at the Four Seasons Hualalai Resort fluctuate based on seasons. Throughout the year the resort promotes offers on certain dates, as well as nightly resort credits to use for a special dinner at Miller & Lux.
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