Hawks Public House -- Sacramento, CA (gastropub)

I stepped into this dimly lit, long space, and was greeted, first, by the back glow of the shelves holding many spirit bottles behind the bar, and then, by the friendly hostess. Located at 1525 Alhambra Blvd, the ambiance of this establishment is a quieter oasis from the bustling streets outside. The welcoming, friendly service was genuine and much appreciated.

The menu was focused, with seasonal ingredients from local farms and purveyors, and fit with the varied cocktail selection. I was the designated driver for this particular evening, so I begrudgingly passed on a cocktail this time. But I did not hold back on the food, and a number of my favorite things were offered. 

https://hawkspublichouse.com/


Here are some of the things I've enjoyed.


Deviled Egg. A delightful two-bite appetizer with a cacio e pepe, and gremolata seasoned yolk mixture. This gave it an herbaceous fragrance. A sprinkle of chives, and a bit of extra lemon zest added freshness, and a dusting of parmigiano reggiano added a fantastic boost of umami.

Duck Liver Mousse. Perfectly toasted Acme sourdough bread and an ample side of dijon mustard was served with this smooth, satisfying starter. The topping of pear cider gelee gave it a gentle sweet and acidic touch that added to the enjoyment of this dish.

Public House Bacon Cheeseburger. A well-made burger, cooked to my desired doneness (medium rare). It was an adequate, palm-sized burger, just right for my appetite. The soft bun had structural integrity and was nicely toasted, the meat was steak quality, and the crispy bacon and dill pickles balanced each bite. I swapped the kennebec fries for a side salad, which was made with arugula, tart apples and lightly dressed with a mild vinaigrette. 

Jalapeno Scallion Slaw. An accompaniment to the ribs (below), this was wilted cabbage and carrot that was dressed lightly with mayonnaise, vinegar and just the right amount of seasoning. Crunchy and refreshing, it made for a very nice palate cleanser. 

Sunomono Cucumbers. These crunchy pickles were also served with the ribs, and were cured with a mix of vinegar and sugar. Not too acidic, these could have been eaten on their own as a snack. 

Five Spice Sticky Ribs. Tender, while still toothsome, these pull-apart pork ribs were marinated with an Asian-inspired sweet and savory glaze, grilled until charred on the outside with a nice smoky aroma. These were succulent and finger-licking good. 

I will be more than happy to return for another dose of deviled eggs and food. As this is a gastropub, I may also indulge in one of their many offerings of whiskey, gin, wine, or some other adult beverage from their booklet of options.