Daily Dining News: Hawks to Expand Dowtown?
September 28, 2011
To foodies, Hawks Restaurant may be best known for its Sunday night fried chicken supper. Located out in Granite Bay, it's not exactly a short drive. But there may be some good news for those of us who live on or near The Grid soon, reports Allen Pierleoni in the Sac Bee:
It's early in this particular game, but... Chef Molly Hawks and her chef-husband, Michael Fagnoni, co-owners of Hawks restaurant in the Quarry Ponds Town Center, are planning an expansion.
"It's definitely something that's been on our minds and we're looking at a spot near the intersection of Alhambra and Stockton boulevards (in the forthcoming Stockton Boulevard Medical Building)" Hawks said on the phone today. "It's under construction, so we couldn't open until a year from now. We haven't signed a lease, so if that location doesn't pan out, we'll keep looking for another one."
Read the entire article in the Sac Bee.
Sacramentan to be featured on "Top Chef: Texas" - This just in: the cast has been revealed for Bravo's "Top Chef Texas" and Sacramento's own Tyler Stone made the cut. He's a 22-year-old personal chef who's cooked for the Sacramento Kings, the Doobie Brothers and a variety of dignitaries. Chris Macias in the Sac Bee.
Ettore's lands former chef of Selland's Market-Cafe - In this latest news on the local chef's scene, a change recently went down at Ettore's, the Fair Oaks Blvd. bakery and restaurant that also makes one of Sacramento's best burgers. Pedro Depina, the former executive chef of Selland's Market-Cafe, started Monday as the new executive chef at Ettore's (2376 Fair Oaks Blvd., Sacramento; 916-482-0708). Depina also served as the executive sous chef for Ella Dining Room & Bar, before heading about a year ago to Selland's to lead its kitchen. Depina's resume also includes an eight-year run at Biba. Chris Macias in the Sac Bee.
Now That's a Pizza - I recently swooned over OneSpeed’s fabulous “Rick’s” pizza: scattered with chunks of soft potato, melty-sweet caramelized onions, bits of salty pancetta and tangy goat cheese, the pizza got an extra punch of strong flavor from kalamata olives and fresh arugula leaves. Kira O'Donnell in Sac Mag.
Alcohol Isn’t Worth the Trouble for Some Chain Restaurants - Some restaurant chains are turning to the bottle during the rough economy, but the liquoring up has produced mostly headaches, not happiness. Stephanie Clifford in the New York Times.