HAUTE CUISINE
Tomahawk ribeye at Miller & Lux
H OM E CO U RT ADVANTAG E:
TYLER FLORENCE’S MILLER & LUX The Food Network star’s Thrive City fine dining restaurant exudes throwback glamour that guests find irresistible. BY FRAN MILLER | PHOTOS BY JASON PERRY PHOTOGRAPHY
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T’S EARLY FRIDAY EVENING PRIOR TO A GOLDEN STATE Warriors playoff game and Thrive City’s Miller & Lux is hopping. Proprietor Tyler Florence, author of 16 cookbooks and longtime star of the Food Network, greets his Warrior logo-donned guests as if they are entering his home. Warm and charming, Florence’s hospitality is genuine, as are his culinary skills which he demonstrates tableside while making an incredibly delicious and entirely curated Caesar salad for which the restaurant is well known. Each ingredient has a backstory which Florence describes in detail as he mixes the dressing and scissor cuts purple Romaine lettuce leaves from a single stalk, grown specifically for the restaurant and for this salad at Sonoma Hills Farm in Petaluma by the former garden manager of The French Laundry. 28
Tyler Florence
