Hawk’s Tavern Mill Valley Far From Run of the Mill

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By Emma Krasov,photography by Yuri Krasov

There are at least two reasons to dine at Hawk’s Tavern in Mill Valley,California, even if you have to take a drive for that. First is the wine list. Compiledby the Sommelier/General Manger Chris Lamm, it is seriously comprehensive andsignificantly value-priced.  Suffice itto say that Sine Qua Non Grenache is there, as well as Dunn cabs of differentvintages, and a pinot noir list includes Beaux Freres, Penner-Ash, Femme Fatale by Clouds Rest, Freeman,and other sought after labels.Two iconic California wineries that defeated the French onceand for all in the historic Parisian blind tasting back in the 1970s – Stags Leapand Chateau Montelena – grace the bottle selection, while Sequana pinot,Seghesio zin, and Fisticuffs cab are available by the glass along with Roedererbrut rose, Walter Hansel char, Long Meadow Ranch sauv blanc – and the list goeson...   The second reason to dine at Hawk’s Tavern is the new chef,Safir Rezzoug and his new menu, featuring “international classics” cuisine.Chef Safir, recently arriving from Paris, used to work with Alain Ducasse amongother masters of the trade. Now he brings his Michelin-star experience to theNorthern California town, where he pursues the neighborhood restaurant’s commitmentto serving seasonally inspired offerings prepared using locally sourced,sustainable, and organic ingredients.    On the night we dined, our meal started with a glass ofSierra Nevada Torpedo IPA and the Tavern’s traditional complimentary appetizerof a warm soft pretzel and whole-grain mustard on a side. The beer list is alsobrimming with rare and excellent choices. Hawk’s Tavern is the first and onlyrestaurant in Mill Valley to offer an artisan selection of cask ale beer with anew brew tapped weekly. It has eight locally crafted lagers and ales on tap andtwelve available in bottles and cans.  We tried two new dishes prepared by the Chef from theupdated menu that moved from a small plate format to a full meal with startersand entrées.Our traditional Spanish paella was comprised of saffronrice, chicken meat, chorizo, clams, mussels, shrimp, and topped with basil microgreens.The short rib plate contained the most succulent smoked babyrib meat with crispy skin, smothered with tangy balsamic reduction sauce andgarnished with lightly caramelized apples that maintained their wonderful colorand texture, and crushed red-skinned potatoes deemed irresistible by truffleoil.      Hawk’s Tavern’s ambience is stylishly rustic with reclaimedbarn wood walls, a fireplace, mid-century brushed brass lamps, and vintage Westernart on the walls. The main dining room seats 45, and the heated front porch 35.The restaurant recently introduced weekend brunch service (Saturday and Sunday,11:30 a.m. to 3:00 p.m.) and Happy Hour (Monday through Friday, 3:00 p.m. to6:00 p.m.). Hawk’s Tavern islocated at 507 Miller Avenue, Mill Valley, California. Dinner is served nightlyuntil 10:00 p.m. with weekday lunch and weekend brunch beginning at 11:30 a.m.daily. For more information or reservations call (415) 388-3474 or visit www.HawksTavern.com.