RN74 Seattle features global interpretations of American and French cuisine with an extensive wine list highlighting the Burgundy region of France, and boutique wine producers from Washington and Oregon. Locally sourced, seasonal highlights include house aged steaks, vegetables from local organic farm and pristine Puget Sound seafood.
Signature dishes include Michael Mina’s Ahi Tuna Tartare, Roasted Foie Gras, Seared Day Boat Halibut, Painted Hills Steak Frites Au Poivre and for dessert, try the Beignets.
HoursParking Information Update
Thank you for choosing RN74 Seattle. RN74 no longer offers Valet parking, however, we would like to recommend a list of convenient parking options located nearby, found here. 520 Pike Located between 4th & 5th on Pike $7.00 after 4:00pm, $7.00 on Sat & Sun Century Square Garage Located between 3rd & 4th on Pike (334 Pike St.) $7.00 after 5:00pm, $7.00 on Sat & Sun Pacific Place Located on 6th & Pine $6.00 after 5:00pm $12.00 all day Saturday Luxe Valet on Demand www.luxe.com We look forward to welcoming you!
Large Party Contact
19-110 Seats Dining Room | 25-250 Standing Reception
18 Seats Chef’s Table | Full Restaurant Buyout
Celebrate your special event at our Chef’s table, invite your associates to a Wine Tasting or book the entire restaurant. Our Concierge will work with you one-on-one to craft an evening for business associates, your family or simply with a group of great friends.
BEN GODWIN, RN74
RN74 Executive Chef Benjamin Godwin started his path to the culinary world at a young age in his hometown of Clare, England. At just 16 years old, Godwin was already working in the kitchen, watching those around him and learning about the different facets of the restaurant industry.
“As cliché as it sounds, I started washing dishes and worked my way up,” Godwin says about his path to the coveted executive chef position. “I became obsessed with this profession after my first fine dining experience.”
Honing his skills in the kitchen and closely studying his peers and mentors, Godwin was able to learn how to develop flavors and create the ultimate fine-dining experience.
“I am most passionate about creating an experience that can’t be replicated at home,” said Godwin. “That for me is the single reason to go eat in restaurants. I live for the ‘wow’ moments.”
As he traveled the world, Godwin trained in internships to excel his skills and gain as much experience as possible, most notably at Alinea in Chicago, Noma in Copenhagen and The Fat Duck in Bray, England. After working in the United Kingdom, Godwin moved to New Zealand to become Sous Chef at the West Plaza Hotel in Wellington, followed by an appointment to Chef de Partie at Fenix in Melbourne. Married to a Seattle native, their travels led them next to Seattle, where he worked as a pastry cook at Crush.
From his memorable time staging at The Fat Duck, Godwin was offered a full time position as Chef de Partie at the Michelin three-star restaurant that was too good to pass up, and moved back to England. His experience at The Fat Duck became the most informative time in his career to date.
The decision to plant roots and start a family led Godwin back to Seattle in 2012. Most recently, Godwin was the Head Chef at Meat & Bread in Seattle, Chef de Cuisine at Salish Lodge & Spa in Snoqualmie, WA, and worked with Wolfgang Puck Catering as the Executive Sous Chef in Seattle.
A true Englishman, Godwin is a “die hard” Manchester United football fan. When he’s not watching football, he spends time with his wife, newborn daughter and dog, and they enjoy spending Sundays at the Ballard Farmers Market. To constantly find inspiration and stay up to date with his surroundings, Godwin enjoys discovering new restaurants and stumbling upon places that will spark his creativity.