Son'z Steakhouse

Son'z Steakhouse Restaurant Review:

Executive chef Geno Sarmiento has left Son’z Steakhouse, but diners can continue to enjoy the contemporary European and Hawaii regional cuisine offered in the open-air setting next to the swan-occupied lake and waterfalls of the Hyatt's lush landscape. Son’z Steakhouse features the largest wine cellar in the state, holding up to an impressive 3,000 bottles sourced from around the world. We enjoyed the Surfing Goat cheese ravioli appetizer with Kula corn, edamame, Hamakua mushrooms, prosciutto and a sherry vinegar pan sauce. We also recommend the Hawaiian opakapaka piccata with artichokes, caperberries, Lisbon lemon and sweet potato hash browns, as well as the coq au vin. The menu offers rack of lamb with pumpkin gnocchi and mint pesto, slow-braised beef short ribs with potato-squash gratin and a pan-roasted free-range veal chop with rosemary spätzle. Steaks range from a bone-in rib-eye to filet mignon. Finish with the crème brûlée and lemon biscotti or the cheesecake.