Hawks, named for Molly Hawks (who owns the restaurant with fellow chef and husband Michael Fagnoni), combines French and Italian techniques with the bounty of local produce. The Granite Bay eatery’s philosophy is based on simple preparation that showcases the true flavors of food. Nearly all of the items are made in-house—from the pastas to charcuterie meats. Brace yourself for everything from slow-roasted short ribs to a potato gnocchi with red kuri squash, asiago pressato and sage brown butter cream. Some 450 wines are available, along with a few beers on tap—including a hazy IPA from Bay Area-based Cellarmaker—and the contemporary rustic feel and fine dining touches make both casual and dressed-up patrons feel at home.