Descend a palatial staircase for dinner at Son’z, where tables overlook a lagoon with white and black swans gliding by. This is classy digs for a steakhouse; imagine Ruth’s Chris with extra flavor and a fairytale atmosphere. Chef Geno Sarmiento knows how to prepare protein; his filet mignon is on point with “Mauishire” steak sauce, as are the slow-braised prime short ribs. Seafood options include catch of the day inspired by sibling restaurant Nick’s Fishmarket, with Molokai sweet potato hash browns, and delectable shrimp scampi with baked potato ravioli, mushrooms, and cherry tomatoes. Most sides are sold separately, with choices like grilled asparagus, four-cheese gnocchi, and the loaded baked potato, a decadent spud cooked low and slow (200˚ for 4 hr.) and sinfully stuffed with mascarpone, bacon bits, truffle butter, chives, and Parmesan. Finish with fudge lava cake, its warm, oozing center melding perfectly with haupia (coconut pudding) ice cream and fresh berries.