Hawks

About the Business

Specialties

At Hawks, we classify our cuisine as Modern American, using the finest seasonal and local products prepared with classical French and Italian technique. We make our own Charcuterie (the art of cured meat), from Salamis and Pates to our own Pancetta. We want our guests to feel comfortable coming to Hawks for both casual meals and fancy feasts. To accomplish this, our menu has everything from a killer burger with a house made bun and pickles to a foie gras terrine and scallops. For those looking for a true culinary adventure, we now offer both a 5 course and 7 course tasting menu at dinner service. The tasting menus are never printed, allowing the chefs to be spontaneous with their creations. Our Pastry Chef, Edward Martinez, makes all of our cutting edge desserts and petits fours from scratch. Our cocktail program emphasizes classic, proper cocktails featuring fresh squeezed juices.

History

Established in 2007.

Chef's Michael and Molly met and married while working at The Village Pub, a beautiful restaurant tucked away in the hills of Woodside, CA. After working together at the pub for several years, the two decided that it was time to make a move and that they were ready to take on the challenge of owning and operating their own restaurant. At this time, Molly and Michael were approached by Lisa Powers, the developer of the Quarry Ponds where Hawks is located. Coincidentally, Molly's family had recently relocated to the Granite Bay area. It was meant to be: the two relocated to Granite Bay to oversee the build out of their new restaurant, Hawks. The restaurant was constructed by the Hawks family, with the help of many local artisans.

Meet the Business Owner

Business owner information

Michael F.

Business Owner

Michael was born and raised in Westchester County, New York. He began his professional cooking career at the age of 18, attending the Culinary Institute of America in Hyde Park, New York. Feeling the need for adventure, Michael came to CA to work at Bix in San Francisco. He then headed back to New York to work at Oceana with Chef Rick Moonen. The winters were cold in New York; so cold that Michael gladly accepted the offer to return to California to help open the Village Pub, with Chef Mark Sullivan. It was the experience gained at the Village Pub that launched Michael into his own restaurant project, Hawks.