Madison Originals Magazine Madison Originals Magazine February 2012 - Page 21 | 21 plans for booths and high tables in the bar side. “I’ve tried to soften the look, to create an atmosphere that’s more casual and relaxing, that’s eclectic. It’s a place college kids want to bring their parents. However, after 10:00 p.m., Hawk’s denitely transforms into a bar,” he says. A gallery of black and white as well as color framed photos offers plenty of nostalgia for Hawk and customers alike. “They are all iconic pictures that meant something to me as a child growing up, and anyone between 25 and 45 years old will recognize most of them.” There’s also an impressive collection by renowned Chicago photographer, Chester Sheard, whose work features jazz musicians. “His work denitely stands the test of time,” Hawk says. Beyond early exposure to his father’s restaurant career, Hawk continued to be drawn to restaurant work, bussing at local restaurants when he was in high school. “I was a dishwasher at the Avenue Bar and bussed tables at Imperial Garden East. I began bartending when I was 19, and discovered I was good at it. I was bar manager at Amy’s Café and waited table at Café Continental. I wanted to own something similar, but with no wait staff—a place where you can order at the grill,” says Hawk, who later completed Madison College’s Hospitality Management program. “My vision was to serve food that was more upscale than traditional bar fare—items such as baked brie and calamari,” Hawk explains. With that in mind, the gregarious bartender opened Hawk’s Bar and Grill. “We are both bar oriented and kitchen oriented,” Hawk says. That is reected by the two separate entrances; one leads to the bar, the other to the open kitchen area with tables for dining.Customers order food at the counter and wait for their name to be called. “It takes the same or less time as if we had a waitstaff. As soon as your name is called, the food is up. No one gets cold food here,” Hawk says.Hawk’s extensive menu includes seven salads, or you can create your own. “We make our soups, sauces, and dressings (608) 256-8348Build ConnectionsBuild SkillsBuild Your Business 2012 Business Expo & Small Business Conference April 24 GREATER MADISON CHAMBER OF COMMERCE LEADERSHIP AT WORK Italian Specialties & Delicatessen Cook with the same ingredients as the Madison Originals! Since 1971 M-F 9-7; Sat 9-6; Sun 9-5 /WEN2OADs-ONONA 608-222-6632 M-F 9-7; Sat 9-5; Sun 11-4 2EGENT3TREETs-ADISON 608-256-0546Two Great Locations! Imported Olives & Olive Oils, Pasta, Cheeses, Tomato Products, Frozen Filled Pastas Only from Fraboni’s: For Over 50 Years… Our Original “Porketta” Roast Fraboni’s Regent Huge Deli Featuring Take-Out Dinners & Homemade Entrées s Lasagna & Mostaccioli s Spaghetti with Meatballs s Hot & Cold Sub Sandwiches s Deli Salads s Artisanal Pastas from Italy s Homemade Spaghetti Sauces s Meatballs & Sausages (hot or mild) s Turkey & Chicken Sausage (hot or mild)