Hawks, named for Molly Hawks (who owns the restaurant with chef 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 breads to pastas to charcuterie meats. Brace yourself for everything from slow-roasted short ribs to a potato gnocchi with wild mushrooms and Parmesan cream. The contemporary rustic feel and fine dining touches make both casual and dressed-up patrons feel at home. Some 300 wines are available, along with a few beers on tap—including a rotating “Hawks Brau”—and brunch is offered on the second Sunday of every month.