San Francisco Chronicle:
“…one of the best meals I had was at Hawks Public House, which opened in December. Chef Justin Green masterfully uses the area’s bounty in such items as Humboldt Fog goat cheese with local honey, summer bean salad with figs and fried almonds, and braised pork with bronze fennel. What he creates would easily stand with the best in San Francisco.” Read full article online here.
Hawks Public House
When I saw Justin Green repeatedly pull sprigs of herb out of a large container on the counter between him and the open kitchen to garnish the plates, it became evident that this kitchen has it together. This sense of detail is evident in the menu: Radishes with roots and tender leaves attached on black garlic butter; seared squid on a soupy bed of heirloom beans with generous chunks of sausage; and rack pork sliced and presented on a cutting board arranged with seasonal fruit, squash and black pepper honey. The excitement I felt in the savory courses held through dessert, with an apricot tart and the signature Public House bar with chocolate, peanuts feuilletine and caramel.
1525 Alhambra Blvd.; (916) 588-4440. www.hawkspublichouse.com. Lunch and dinner continuously Sunday-Friday, dinner Saturday.