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RN74 Seattle-GALDONES PHOTOGRAPHY-8
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1433 4th Ave & Pike St Seattle , WA 98101
(206) 456-7474
Hours

 

RN74

RN74 Seattle is the global interpretation of French cuisine infused with a healthy dose of flair and fantasy from the mind of Chef Michael Mina. RN74, named after the famous highway in Burgundy, is the Pacific Northwest’s very own “French Connection,” boasting an award-winning wine list. Highlighting the Burgundy region of France as well as Washington boutique wine producers, this is one of Seattle’s most robust selection of craveable wines, sure to win over any oenophilia.  

Situated just a short walk from Pike Place Market, both locals and visitors relish in the best high-quality seafood and rib-eye steak expertly prepared and drawing from cross-cultural influence to deliver a truly modern take on French classical cooking techniques. Locally-sourced, seasonal highlights keep the unique menu at RN74 rich, nuanced, and always fresh – a perfect blend for pairing with your favorite wine and best concluded with our sinfully rich, hand-cut beignets. 

Parking Information Update
RN74 no longer offers Valet parking, however, we would like to recommend a list of convenient parking options located nearby, found below.

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!

rn74
12 / 13 / 2019

Our Menu

To view this menu, use the button below.

RN74 & CAVIAR MAN OSETRA CAVIAR PACIFIC NORTHWEST SHELLFISH PLATEAU

dungeness crab, oysters, clams, penn cove mussels, prawns

HORS D'Œuvres

fruits de mer

POTATOES AU GRATIN

gruyère, béchamel

TRUFFLED MACARONI & CHEESE

accompagnements

BRUSSELS SPROUTS DUCK FAT FRIES TRUFFLE BAGUETTE

warm camembert, garlic

PAN-SEARED SCALLOPS GRIMAUD FARMS DUCK BREAST

chickpea panisse, chiogga beets, celery leaf, coffee spice

CARROT CAVATELLI

lacinato kale, leeks, goat cheese, garlic streusel

ALASKAN BLACK COD

heirloom carrots, green raisins, walnuts, turnips, tarragon gremolata

BRAISED PORK SHANK 'OSSO BUCO'

anson mills grits, brussels sprouts, pink lady apple mostarda |

PETITE GRANDE SPICE-POACHED PRAWN COCKTAIL 1/2 DOZEN PACIFIC OYSTERS ON THE HALF SHELL Dinner Menu 1433 4TH AVE & PIKE ST. SEATTLE, WA TEL. 206 456 7474 WWW.MICHAELMINA.NET WINE DIRECTOR JEFF LINDSAY-THORSEN GENERAL MANAGER JAMES URYU Winter Selectio

Add on CRAB OSCAR-STYLE ARNAISE SAUCE AU POIVRE

les steak frites

CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.

To view this menu, use the button below.

To view this menu, use the button below.

To view this menu, use the button below.

To view this menu, use the button below.

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Private Dining & Events

19-110 Seats Dining Room | 25-250 Standing Reception
18 Seats Chef’s Table | Full Restaurant Buyout

No matter the occasion, we’ve got you covered. Check out our full suite of options to book for all of your special and private events and experiences needs. For more information, contact Annie Cooper at 206.456.7474 or events-seattle@rn74.com.

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Gift Cards

A Gift For Every Craving

Give the gift of an unforgettable dining experience.

America’s 100 Best Wine Restaurants – Wine Enthusiast

12 Fabulous French Wine Restaurants in the US – Wine Spectator

Hottest Happy Hours in Seattle – Eater Seattle

About Our Chef: Shawn Applin

Shawn’s fascination with food and cooking was harnessed at a young age where he learned to cook at the knees of his grandmother during Sunday family dinners in Elmira, New York. His grandmother made everything from scratch, including chicken and dumplings, roast pork over potatoes, and chocolate pudding, which laid the groundwork for Shawn’s culinary intrigue. He quickly realized that the best part of his day was being in the kitchen. The first time he made something all on his own he skipped school to whip meringue by hand. He spent countless hours as a child pouring over the pages of his grandmother’s cookbooks. 

After graduating from the Culinary Institute of America Hyde Park, Shawn headed out west to Seattle to explore a burgeoning food city. He worked his way through kitchens, learning from James Beard Award-winning chef Christine Keff at Flying Fish and Fandango.

After spending several years in Seattle, Shawn was ready for a new challenge and a bigger city, setting foot in San Francisco. It was his time in San Francisco that helped set the bar for high culinary standards and allowed him to refine his cooking skills, working at several prestigious restaurants including Fog City Diner, Scalas Bistro, Azie and more.

Shawn soon realized that his heart was in Seattle and returned to the Pacific Northwest, initially with McCaw Hall. Most recently, Shawn was the Executive Chef at Sazerac in Hotel Monaco, which he helped transform into the new Outlier Restaurant with his culinary direction.

Throughout his career, Shawn has enjoyed creating relationships with local purveyors and small farms, seeking the highest-quality ingredients for his guests. He gets great satisfaction from cooking with the seasons, including braising and slow roasting in the winter, and creating lighter fare in the summer, such a crudo and mussels in white wine sauce. 

Working under the direction of one of his culinary inspirations, Michael Mina, Shawn executes classic French techniques and recipes at RN74. His menu delivers inspired, locally-driven, and beautifully presented French fare.

In his free time, Shawn can be found sailing on the Puget Sound, preparing for his annual trip to the British Virgin Islands on a chartered sailboat with friends. Shawn lives in Seattle with his girlfriend and their rescue dog, a terrier mix named Charlie.

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