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focuses on Big Island fare sourced from dozens of local farms as well as fresh local fish and shellfish. On the top floor is Noio, a sushi lounge named after a native bird whose presence signaled Hawaiian sailors and navigators that land was near. e lounge specializes in Japanese food, including a seven-course omakase experience which loosely translates to "I leave it up to you." In other words, it's the chef 's choice. Miller & Lux Hualalai, overlooking the 18th green, is Chef Tyler Florence's first steakhouse in Hawaii, featuring many of the favorites found at his San Francisco outpost including the 46-ounce dry-aged Black Angus Tomahawk steak, as well as Caesar salad prepared tableside with quail eggs and island greens. Fresh fish and shellfish including Kauai shrimp and Kona lobster are also on the menu. Crispy Lobster Louie is a guest favorite. For dessert, indulge in seven-layer coconut cake or banana bread topped with Tahitian vanilla ice cream and rum. If you can't bear to leave, real estate opportunities include custom homes, homesites, and villas. Property owners can join the Hualalai Club with members-only access to the private Ke'Olu Golf Course and clubhouse, concierge services, special events, and all resort amenities. fourseasons.com/hualalai detour destinations << MAIN Miller & Lux Hualalai, the steak-and-seafood house from Chef Tyler Florence, offers fine dining overlooking the golf course ABOVE The resort's guestrooms, suites, and villas boasts stunning views of the ocean and pools PHOTOGRAPHY COURTESY OF FOUR SEAONS RESORT HUALALAI ranchandcoast.com 68 MAY 2025 RANCH & COAST MAGAZINE