When viewed with the human eye under the optical window of the electromagnetic spectrum, Hawks' menu can cause hunger, impatience, and salivation. Sink your canines into meaty goodness with the house-made charcuterie plate, which encompasses all of the meat group's meat groups (soppressata, pate, rillette, and ciccioli, $16). Rustle through the main courses for a farm-to-feast entree such as the St. John heritage pork duo with local figs, arugula, and Riesling mustard jus ($30), or the wild Alaskan halibut with delta asparagus and butter beans, garnished with sauce romesco ($32). For a more burgery meal, try the Hawks Burger, which adorns the classic patty with over-under bun barrels and special picked cucumbers, served with a side of french-fried potato filets ($12). Or, have a beef with your stomach and devour an order of slow-roasted short rib, served with summer vegetables, potato rosit, and red wine jus ($28).
From hand-selecting all of the restaurant's produce at a local farmers' market to testing recipes to ensure authenticity, the owner of My Thai Table influences every dish that emerges from the kitchen. Each platters carry an additional personal touch from the chefs, whose close ties to Phetchabun, Thailand ensure that their entrees simmered, stir-fried, and spiced according to the country’s culinary traditions. Noodle staples such as pad thai and pad see ew accompany four types of curry and three kinds of fried rice, as well as signature house specialties such as shish kabobs that bookend beef, shrimp, and chicken with mushrooms and pineapples.
A chic lounge attached to the dining area beckons guests to recline on sky blue ottomans and benches. The square tables set throughout the space play host to glasses of Napa Valley wines and frothy bottles of imported Chang and Singha beers. During private events, the rhythms of smooth jazz float from the restaurant’s live ensemble, enticing passersby to glance through the floor-to-ceiling windows and try to catch the echoes of a fading bass line with their bare hands. Starting December 20, customers can revel in live jazz every Thursday from 6—9 p.m.
Vaiano Trattoria's husband-and-wife owners, Nathan Hickok and Patrizia Russo-Hickok, must have felt proud when the Granite Bay View called their food "authentic, fresh, and real." Patrizia hails from Vaiano, Italy, and runs this eatery with her restaurant-veteran husband as a way to recapture the food crafted by her mother and grandmother. On a menu that's rustic and flavorful—like a chocolate-covered log cabin—the chefs top pappardelle with braised wild boar and mostaccioli with mushrooms and pancetta. The interior complements the food, with mottled walls in a golden yellow and iron wall sconces mirroring that of an Old World trattoria. The staff also enjoys updating the wine list with new finds from Italy and pairing them with house specials.
Mr. Pickle, Big Jake, and Fast Eddy aren't characters from a documentary show about digging for gold in Alaska—they're the names of specialty sandwiches at Mr. Pickles Sandwich Shop. Each sandwich has a personality of its own: Mr. Pickle is piled high with chicken, bacon, avocado, and melted jack cheese and the Fast Eddy is hot roast beef smothered with bbq sauce and melted cheese. The shop is equally adept at crafting such classics as tuna salad sandwiches or make-your-own options with a choice of meat, cheese, and bread.