Family time

The kids will be in for a real treat during dinner at DUO Steak & Seafood’s new Family Time.

Set in a luxurious poolside garden setting at the Four Seasons Resort Maui in Wailea, DUO is traditionally renowned as the place to go for perfectly aged cuts of beef and the freshest seafood and island produce, along with a distinctive collection of international wines, many of which are featured by the glass.

Now, in addition to it being a date-night hotspot, DUO is appealing to mom, dad and the whole ohana.

“Family Time features an early menu of very approachable items aimed at families with young children,” says DUO’s assistant restaurant manager Charlie Cross. “We have a face painter or a balloon artist in house each evening just for this.”

Family Time launched last month and will continue from 5 to 6:30 p.m. daily (except Fridays) through April 19.

“Our Four Seasons service levels remain the same. But it’s a kid-friendly atmosphere and families love it,” he adds.

DUO Chef de Cuisine Bryan Beneke says that kids are squealing with delight over the crisp-on-the-outside, tender-on-the-inside buttermilk fried chicken with Kula corn, whipped potatoes and chicken gravy; and the spaghetti Bolognese with garlic focaccia and parmesan. The prices are moderate, geared toward families.

“Of course, we still have our regular keiki menu and our teen menu; and you can still have a nice, big, juicy steak as our full menu is always available from opening until 9 p.m.,” Beneke adds.

Go casual and order the little ones a grilled rosemary-spiced ham and gruyere cheese on brioche bread. Or let them bite into flat bread with Italian sausage, bacon and mozzarella. Two kinds of burgers, salads and vegetarian options are also available.


Launching Friday, Market Night will put DUO into a whole new light, and keiki are also welcome.

“Market Night will run from 5 p.m. to closing, and we’ll have a kids zone in the back dining room, so parents may enjoy some down time and relax over their meal,” says Cross. “Kids For All Ages attendants will be in there supervising children 5 and older. They get to watch flatscreen TVs, eat from the keiki buffet, enjoy the balloon artist or face painter and cotton candy.”

As for adults and families who wish to dine together in the main dining room, you will be greeted with a farm-to-table concept. It will be casual, too.

“All of the staff will be in jeans, polo shirts and navy aprons by Chefware USA,” says Cross. “And, DUO’s look will be different. Basically, we’re designing a whole new restaurant one night a week, and it will be ongoing every Friday.”

Walk in the door and see action stations in a marketlike ambience. Salad chefs will be tossing on the left. Meat cutters will be at the charcuterie station at the right. One of Maui Brewing Co’s brewmasters will be there with a kegorator with three taps and fresh Maui root beer and Oahu sodas.

“We even went to Del’s Farm Supply and bought a windmill for a decoration,” says Cross. “We’ll have butcher paper tablecloths and rollup napkins. Water will be served in mason jars, and large water carafes will be milk bottles.”

“Each table will have a polished rock with a number, and you take it to the raw bar and point out what piece of fish or steak you want. DUO chefs put your desired meat on the tray with your stone and cook it the way you like. The hot entrees come to your table composed with two sides.

The build-your-own salad bar, the assorted sliced charcuterie and the endless dessert display are all a la carte. In true Four Seasons style – all you have to do is point at what ingredients you want and the expert culinary team will prepare it for you; and then bring it to your table.

Farmer entrees include the slow-cooked baby-back ribs; and Malama Farm pork from the free-range fields of Haiku. Fishmonger entrees range from blackened-mahi tacos with pineapple-cabbage slaw to local catch with shishito peppers. Butcher cuts include prime Brandt Farms New York steaks and Nebraska ribeyes. Of course, the keiki will just love the spaghetti Bolognese.