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I had a ravishing meal at Hawks recently, seated out on the restaurant’s lovely outdoor patio area which overlooks Quarry Pond. The wild-caught salmon, placed carefully atop sweet summer corn and wild mushrooms, had been seared so beautifully that the skin had the texture of a crispy potato chip, yet the interior was deliciously moist. But the stunner of the night was the dessert – a light-as-air, crumbles-when-you-bite-it rose-flavored French macaron cookie, topped with an oval scoop of intense bitter chocolate sorbet and surrounded by luscious squiggles of rose petal jam. I am continually impressed with the quality, creativity and exuberant freshness of this Granite Bay restaurant’s cuisine.