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.
Large Party Contact
19-110 Seats Dining Room | 25-275 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.
DAVID VARLEY, RN74
David Varley developed a passion for the culinary arts at a young age while watching his mother tend the family’s organic garden which served his family and the local restaurants of Sussex, NJ. During his formative years, Varley was educated in the true meaning of eating locally and seasonally, an approach instrumental to crafting menus with Michael Mina for Mina Group’s restaurants across the country as well as his appointment to Executive Chef at RN74 Seattle.
“During the season most of our meals were grown in our own backyard and the surplus was sold to local restaurants,” says Varley. “I also grew up hunting and fishing which helped me understand the cycle of food and production. At a young age, I realized that a life in food was the only thing I wanted to pursue.”
Varley earned a culinary degree from the renowned Culinary Institute of America in Hyde Park, New York. Since 2001, Varley has cooked all over the country honing his skills in various top-tier restaurants including Clio in Boston, MA, The Ryland Inn in White House, NJ, and the Parcel 104 in Santa Clara, CA.
In 2005, Varley moved out to Las Vegas, NV to work as Chef de Cuisine for Bradley Ogden within the Caesar’s Palace Hotel and the Casino. At Caesar’s Palace, Varley led his team to earn back-to-back Mobil Four-Star reviews, Five-Diamond awards and in 2007, Bradley Ogden’s first Michelin star. Varley’s positions in Las Vegas also included Chef de Cuisine of the Trump International Hotel and Tower in Las Vegas, a position he accepted to launch the food & beverage program for the 1,232-suite property. Prior to this appointment, he served as Chef de Cuisine from July 2007 to March 2008, for Pure Management Group overseeing the creation of the Company American Bistro brand in Las Vegas. During this time he was named “Chef to Watch, Up & Coming Rising Star,” by Vegas magazine