Hushed conversations, stringent etiquette requirements and an air of exclusivity often define the stereotype of fine dining. Hawks, tucked along Douglas Boulevard, challenges that expectation by pairing their Michelin-par expertise with accessibility, warmth and comfort.

Identifying as “Modern American,” Hawks restaurant in Granite Bay draws heavy inspiration from French culinary techniques, all while grounding themselves in approachability. The restaurant was co-founded by spouses Molly Hawks and Michael Fagnoni, who met working at a Bay Area fine dining restaurant together. 

When scouting the Granite Bay area, the pair noticed a substantial gap in eatery options. 

“When we were looking around, there used to mainly be large fast food chains…not many nice restaurants,” Hawks said.

Rather than leaning into the formality often associated with fine dining, Hawks offers an experience more involved and intentional; a certain comfort to be paired with precision. 

“At your own pace” was the phrase our server used more than once throughout the experience — reflecting a larger mindset of welcoming diners, all while maintaining the highest caliber of quality.

That philosophy was created where the food begins – the kitchen. Chef de Cuisine, Ed Lopez, said he prefers cooking “from the soul,” a mindset that translates to encouraging creativity and innovation as opposed to rigidity. 

Experimentation among staff is urged by its owners, whether that be seen through their ever-changing menu options or their flexibility to cater to the dietary needs of the consumer. Their kids menus open up options for families to experience dining at a young age. When visiting the back of the kitchen during clean-up after hours, staff member Edward Lopez shows off the marbled pasta colors he had been experimenting with previously that day. The result is food that feels expressive and personal, rather than dishes that feel overly curated or untouchable. 

Beyond the careful input into the products they create, Hawks also carefully considers the output of such labor and meals into the community. Focused on accessibility to fine dining among a diverse range of people, the eatery curates pre-basted meats and prepared side dishes for the holidays so families can enjoy distinguished cooking in the comfort of their own homes. Furthermore, the National Charity League, among other philanthropic groups, hosts meetings during weekends, and Hawks consistently hires Granite Bay High School alumni onto their team.

Hawks’ identity is deeply rooted in that of Granite Bay’s, being a key part of the community since 2005. The Hawks team’s multifaceted commitment to the sourcing of their ingredients extends within a 50-mile radius, partnering with local farmers to support the abundance of produce Northern California holds.

“We’ve gotten to the point where the farmers will ask us what we need before even growing,” Hawks said.

This love for sustainable sourcing comes from a passion for being eco-friendly, quality and locally sourced ingredients.

The Slow Food Movement highlights the connection to sourcing local produce within a 100- mile radius. This practice directly supports local farmers, eliminating the middleman while providing the freshest fare to consumers.

 “The Slow Food movement has kind of always existed, but there wasn’t much awareness until 10 years ago when Visit Sacramento decided to capitalize on what people were already doing,” Hawks said. 

Local farmers support Hawks by determining the next season’s crops based on the specific needs or preferences of the restaurant.  In turn, Hawks usually focuses their menu on what fruits and vegetables are in season. Diners should not expect a tomato-free hamburger in winter — Hawks simply prefers to remain true to the seasonal variety they hold at the time.

To set the mood for the dining experience, an amuse-bouche (a small savory item) such as a sip of mushroom soup or other special surprise, may appear at the table to give guests a varied sense of that night’s specials. 

The soup was warm and almost nostalgic, as it felt like a dish that might be made at a grandparents home during the holidays or for a family gathering. It was a delicious taste that definitely set the  mood for the rest of the evening. 

One seasonal favorite is the  Potato Gnocchi, a warm, comforting dish with a hint of richness, smoked ham and black pepper. Another example is the Roasted Pitman Farms Chicken entree, which features California-sourced protein, with caramelized Brussels sprouts and tender fingerling potatoes layered in bacon jus. 

The Gnocchi was soft and tender, with a slight chewiness. The flavor of the sauce paired extremely well with the delicious pieces of smoked ham. 

The dessert menu offers Steamed Lemon Pudding, which is as pretty as it is tasty, topped with local fresh flowers and a lacy tuile decoration. Another excellent choice is the Warm Brioche Beignets, offered with a salted caramel sauce and dusted with fine confectionery sugar to finish what promises to be a delicious experience.

The beignets were pillowy and soft, and the caramel sauce added flavors that complemented the desert, and helped to offset the sweetness.

The owners of Hawks seamlessly tie in food fresh from the farm, to a dinner table set in a fashionable room with comfortable, cushioned chairs and plush velvet booths. The restaurant offers a sense of community with a splash of luxury in an intimate space, allowing guests to feel close, comfortable and cared for.