SUNDAY SUPPER BRINGS BACK MEMO- ries 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 inGranite Bay has recreated "Sun-


day Suppers"with amodern flair: fresh, local food served with understated elegance. The prix-fixe Sunday Supper menu


changesweekly depending onwhat's in sea- son. An examplemight include purée ofwild mushroomsoup; 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 offeredmonthly aswell. "It's like having dinner at home, but it's at


ourhouse," saysMollyHawks, the restaurant's chef-ownerwith spouseMichael Fagnoni. Hawks is a standout in an area domi-


nated 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 Fran- cisco and New York, respectively, where they worked at the finest restaurants for years. The couplemet at the Village Pub inWoodside, amainstay of Silicon Valley elite since the '30s, where Apple CEO Steve Jobs dineswithU2 lead singer Bono. Hawks' menu is modern American cui-


sine, 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 heir- loom tomato "greek salad," with cucumber and pickled red onion and feta. Dinner entrees include crispy duck con-


Molly Hawks


fit,withwarmfrisée and smoked bacon, and fingerling potatoes. There's slow-roasted short ribs, with pommes purées and roasted vegetables.Day boat scallops are servedwith creamy orzo and Bloomsdale spinach and Zante currants. Hawks gets its fruits and vegetables from


local farmers, including Pierce's Farm(toma- toes) and PineHillOrchard (citrus including a delicious "Mandarin-quat," a cross between aMandarin and kumquat). Both of the farms are located in Loomis and members of PlacerGROWN (see pages 14-15). 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


FoodWineArt 9 |


STOUT PHOTOGRAPHY


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40