Le Menu
Hawks brings upscale dining to Granite Bay
Date Published: December 2007
Michael and Molly (Hawks) Fagnoni in their Hawks restaurant.
Although Molly and Michael Fagnoni didn't grow up in Granite Bay, their connection to the community runs deep.
Not only did they decide to open their upscale, yet comfortable restaurant in the heart of Granite Bay, but Molly's large family relocated to Granite Bay seven years ago and run Hawks Construction.
In fact the Hawks (Molly's maiden name) family constructed the elegant establishment and are investors in the restaurant. So it seems natural that the restaurant should be named Hawks, right?
Actually, Michael and Molly agonized over trying to find the right name for their labor of love. After settling on Ponde, they found there was some confusion over the pronunciation (the e is silent) and so it was back to the drawing board.
Then Michael suggested Hawks.
Like the restaurant itself, the name felt instantly comfortable, yet elegant.
"Kind of upscale homelike," adds Michael.
Which could also describe the food.
The menu includes everything from a burger and fries to day boat scallops, but all of it is made with the care and attention one would expect from a fine dining establishment.
The French fries, for example, are made from Kennebec potatoes, which are cut fresh every day, then blanched in oil, then cooked again when ordered. This process keeps them crisp and light.
As Executive chefs, the couple makes the base for everything - stocks, sauces, soups - and does all the butchering.
"We get everything the majority of the way there and then the cooks come in and do fine knife cuts and all of the little things that they need to be ready for service," says Michael.
All the fish is wild and is brought in whole. Produce is delivered seven days a week and the Fagnonis try to buy from local merchants.
"We are making a big effort to support small and local farms and purchase farm direct when possible," says Molly.
Now that the restaurant has been open a few months, this is getting easier. Molly explains that often diners come in and recommend area growers. The couple buys from local growers Otow Orchards, Pine Hill Orchards and Peirce's Heirlooms, to name a few.
With a menu that is constantly changing, the Fagnonis hope to keep things fresh for both their cooks and customers. The service, however, remains constant.
"That is one of our goals is to go above and beyond everyone's expectations with this restaurant and bring back some of the bygone fundamentals of guest service," says Molly. "You don't go to restaurants much anymore and really get taken care of."
Hawks aims to change all of that.
For reservations, call 791-6200.
Not only did they decide to open their upscale, yet comfortable restaurant in the heart of Granite Bay, but Molly's large family relocated to Granite Bay seven years ago and run Hawks Construction.
In fact the Hawks (Molly's maiden name) family constructed the elegant establishment and are investors in the restaurant. So it seems natural that the restaurant should be named Hawks, right?
Actually, Michael and Molly agonized over trying to find the right name for their labor of love. After settling on Ponde, they found there was some confusion over the pronunciation (the e is silent) and so it was back to the drawing board.
Then Michael suggested Hawks.
Like the restaurant itself, the name felt instantly comfortable, yet elegant.
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"As far as the look we wanted to create something that was trendy but timeless," says Molly."Kind of upscale homelike," adds Michael.
Which could also describe the food.
The menu includes everything from a burger and fries to day boat scallops, but all of it is made with the care and attention one would expect from a fine dining establishment.
The French fries, for example, are made from Kennebec potatoes, which are cut fresh every day, then blanched in oil, then cooked again when ordered. This process keeps them crisp and light.
As Executive chefs, the couple makes the base for everything - stocks, sauces, soups - and does all the butchering.
"We get everything the majority of the way there and then the cooks come in and do fine knife cuts and all of the little things that they need to be ready for service," says Michael.
All the fish is wild and is brought in whole. Produce is delivered seven days a week and the Fagnonis try to buy from local merchants.
"We are making a big effort to support small and local farms and purchase farm direct when possible," says Molly.
Now that the restaurant has been open a few months, this is getting easier. Molly explains that often diners come in and recommend area growers. The couple buys from local growers Otow Orchards, Pine Hill Orchards and Peirce's Heirlooms, to name a few.
With a menu that is constantly changing, the Fagnonis hope to keep things fresh for both their cooks and customers. The service, however, remains constant.
"That is one of our goals is to go above and beyond everyone's expectations with this restaurant and bring back some of the bygone fundamentals of guest service," says Molly. "You don't go to restaurants much anymore and really get taken care of."
Hawks aims to change all of that.
For reservations, call 791-6200.
Susan Jameson is the editor of the Granite Bay View. She can be reached at susanj@goldcountrymedia.com.
