Taking its name from the highway, Route Nationale 74, which runs directly through the Burgundy region of France, RN74 is a wine-centric French inspired restaurant.
RN74’s wine program, curated by Mina Group wine director and James Beard Award-winning author Rajat Parr, focuses heavily on the greatest producers and regions of Burgundy. However, the well-balanced list also showcases international and domestic selections. RN74 has been awarded Wine Spectator’s highest honor, the “Grand Award” every year it has been eligible starting in 2010.
RN74’s menus are clearly inspired by the wine program; built on a foundation of regional French cuisine, yet market driven with refined, modern American influences. Executive Chef Michael Lee Rafidi embraces the modern French bistro moniker and stays true to the restaurant’s roots.
Menu highlights include; Burgundian Escargot Croissants, Vadouvan-Spiced Smoked Bone Marrow, Shrimp Bisque with Pickled Corn, Lobster Thermidor, and a Whole-Roasted Crown of Duck for Two.
Every Monday, Sommelier David Castleberry opens a magnum with special stature during dinner service to be served by the glass.
Offered periodically, follow RN74 on Instagram to see when these Unicorn Wines (rare and special bottlings) are being poured at RN74. From very hard-to-find bottles, limited productions and other wines impossible to replicate, you won’t want to miss Castleberry’s Unicorn Wines.
We invite you to celebrate your special gathering with us in our modern French-inspired restaurant. Our Host will assist you with dining options to create the wow factor that San Franciscans have come to expect.
MICHAEL LEE RAFIDI
Michael Lee Rafidi is the executive chef of Chef Michael Mina’s RN74, a wine-centric French restaurant located in San Francisco where the Financial District and SOMA neighborhoods meet.
Rafidi’s focus has been to refine the RN74 dining experience, highlighting modern interpretations of French classics. Drawing on his years of experience, Rafidi works to incorporate locally-sourced ingredients from the Bay Area into RN74’s menu offerings, including a broad selection of shared items for the table, to eloquent tasting menus.
Born in Cleveland, Ohio, Rafidi grew up just outside of Washington, D.C. where he developed a passion for food at a young age, spending time in a professional kitchen with his grandfather, who was also a chef in Washington, D.C. From these roots, Rafidi’s passion for cooking grew and by age 17 he was working behind the stove and soon moved on to Pennsylvania Culinary Institute’s Le Cordon Bleu Program.
Early in his career, Rafidi worked his way through a number of notable kitchens. He spent years working alongside Chef Michael Santoro first at Blue Duck Tavern, then opening Talula’s Garden in Philadelphia,PA, named one of Bon Appetit magazine’s “Best New Restaurants” in 2011. Looking for a different challenge, Rafidi moved to Baltimore, joining the Mina Group as a member of the opening team of Wit & Wisdom, A Tavern by Michael Mina.
After a successful opening at Wit & Wisdom, Rafidi decided to further hone his culinary skills, traveling abroad and most notably spending time at Chef René Redzepi’s internationally-acclaimed Noma, located in Copenhagen, Denmark. While at Noma, his biggest take away was a newfound appreciation and knowledge for foraging, as well as learning new techniques from his worldly colleagues.
Returning stateside in July 2012, Rafidi reunited with Chef Santoro to open The Mildred as Executive Sous Chef where he held a strong leadership role driving menu development, along with setting up all of the initial kitchen operations and procedures. Rafidi returned to the Mina Group in 2014, when the opportunity arose to fill the role of Corporate Executive Sous Chef. In his first year back, he was responsible for driving the culinary operations behind seven different restaurant openings, while assisting in the global culinary management of Mina Group’s 27 total operations. Wanting an opportunity to put his name on one kitchen and focus all of his energy on a singular operation, Rafidi jumped at the opportunity to take over RN74 as Executive Chef in 2015.