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Perhaps you’ve been to Hawks in Granite Bay. Maybe you’ve even grabbed dinner at the newer East Sacramento Hawks Public House outpost. But have you tried brunch? Yes, you say? But have you tried it under the new chef, Dan Bloom? If not, put an “X” on your calendar for an upcoming Sunday and get yourself to Alhambra and P Street. If so, you already know “X” marks the spot.

After eight years at the original Hawks and a stint as Chef de Cuisine at Grange, Bloom says it’s “good to be part of the family again.” Once he added his own touches to the dinner menu, he thought it was time to “sexy it up a little bit” on the brunch front.

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To complement the ethos of husband-and-wife owners Mike Fagnoni and Molly Hawks, with their approachable, casual elegance, Bloom looks to maintain the relaxed atmosphere and elevate the seasonality and shareability of some new menu items.

Where to start:

Mimosa Kit. Duh.

The juices are squeezed Saturday night to prepare for Sunday service and are served in carafes that allow you to mix and match to your heart’s content. The day we visited, we got to choose between grapefruit hibiscus, Earl grey sour cherry, and orange juice to mix with our Brut Cava (Spanish sparkling wine).

Some highlights:

Croque Madame

The rich man’s ham and cheese sandwich, the croque madame is a French classic that’s got all of the trappings of the Hawks philosophy: make as much in house as possible. Topped with a local egg, we say oui!

The Hawks Burger

Chef Bloom is aiming for 1950s Americana with this bad boy. Cooked medium-rare, the house-ground Wagyu beef patty is topped with aged white cheddar, housemade pickles and aioli, and served in a housemade brioche bun proofed that morning.

Cinnamon Fritters

If you’re looking for something sweeter, there are plenty of housemade pastry options, and these little pillows of joy — dusted in cinnamon sugar — really hit the spot. Be sure to dip them in the housemade salted caramel!

Breakfast Sandwich with house-cured bacon, eggs, and cheddar

Chef Bloom sings the praises of pastry chef Misty Olson-Green by telling us that “people die for her biscuits.” We’ll keep our lives, thank you, but we’ll gladly take one of the Buttermilk Biscuit Breakfast Sandwiches, nonetheless. Chef Bloom reminisces that “Hawks was always the crown jewel on [his] résumé” because of owners Mike and Molly, and because they afford chefs a “brilliant kitchen,” equipped with toys like pasta cookers, a wood-fired grill and pasta extruder —  all “above and beyond what a normal kitchen in Sac offers.” Now that he’s back at Hawks, be sure to see that jewel sparkle for yourself on the new brunch menu.

Brunch at Hawks Public House:
Sunday starting at 10:00 am
1525 Alhambra Ave.

 

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