Hawks elegant cuisine in Granite Bay

SUNDAY SUPPER BRINGS BACK of a relaxing meal enjoyed with family and friends, much like the famous scene Norman Rockwell painted in the Saturday Evening Post in the ’40s. Hawks in Granite Bay has recreated “Sunday Suppers” with a modern flair: fresh, local food served with understated elegance.

The prix-fixe Sunday Supper menu changes weekly depending on what’s in season.
An example might include purée of wild mushroom soup; grilled hanger steak; “little
gem” lettuces with Shaft’s artisan blue cheese (made in Rocklin) and steak fries; and heirloom apple galette, with vanilla bean gelato.

Buttermilk fried chicken, with starters such as heirloom tomato corn salad or English pea soup, is offered monthly as well. “It’s like having dinner at home, but it’s at our house,” says Molly Hawks, the restaurant’s chef-owner with spouse Michael Fagnoni.

Hawks is a standout in an area dominated by franchise restaurants but would hold its own in any food obsessed city. The restaurant showcases farm-to-table cooking.

Molly and Michael come from San Francisco and New York, respectively, where they worked at the finest restaurants for years. The couple met at the Village Pub in Woodside, a mainstay of Silicon Valley elite since the ’30s, where Apple CEO Steve Jobs dines with U2 lead singer Bono.

Hawks’ menu is modern American cuisine, reflecting the owners’ culinary skills. Starters might include a salt-roasted beet salad, with pickled fennel and arugula—akin to a salad we remember from the Village Pub. There’s also Ahi tuna tartare and heirloom tomato “greek salad,” with cucumber and pickled red onion and feta.

Dinner entrees include crispy duck con-fit, with warm frisée and smoked bacon, and fingerling potatoes. There’s slow-roasted short ribs, with pommes purées and roasted vegetables. Day boat scallops are served with creamy orzo and Bloomsdale spinach and Zante currants.

Hawks gets its fruits and vegetables from local farmers, including Pierce’s Farm (tomatoes) and Pine Hill Orchard (citrus including a delicious “Mandarin-quat,” a cross between a Mandarin and kumquat). Both of the farms are located in Loomis and members of PlacerGROWN.

Hawks seats up to about 150 people—in the dining room, on the patio and at the bar. The ambiance is elegant but casual. Hawks also features private rooms for weddings or other intimate gatherings.

5530 Douglas Blvd., Granite Bay
916-791-6200, HawksRestaurant.com

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