RN74 Seattle features global interpretations of American and French cuisine with an extensive wine list highlighting the Burgundy region of France, along with boutique wine producers from Washington and Oregon. Locally-sourced, seasonal highlights include house-aged steaks, vegetables from local organic farms and pristine Puget Sound seafood.
Signature dishes include Smoked Bone Marrow, Foie Gras Torchon, Escargots à la Bordelaise, Dry-Aged Duck Breast with Rainier Cherries. For dessert, try the Hand-Cut Beignets.
Menus & Events
Burgers, Baguettes, Burgundy and Beer
Monday – Saturday 4 p.m. to 6 p.m.
White or Red Wine $7
Sparkling Wine $9
Shot & Beer $9
Food offerings $1.50 – $15 (see menu for details)
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.
Lafayette, Indiana native Thomas Griese first learned to cook at home using fresh, farmstead ingredients. It was then that he immediately recognized the ability of food to bring people together. Focused on a career as a chef, Griese graduated from renowned culinary and hospitality school Johnson & Wales University (Charlotte, NC) in 2006. He worked his way through many acclaimed restaurants, cooking alongside world-class chefs.
His expertise in French cuisine is reflected from the very start of his career, including classic French restaurant Bouchon Las Vegas; serving a stage apprenticeship at Thomas Keller’s three-Michelin-starred The French Laundry in Yountville, California; Las Vegas posts with celebrity chef André Rochat’s Andre’s; Alizé at The Palms Hotel; and Le Cirque Las Vegas at the Bellagio. In 2011, Griese joined The Setai Miami Beach (specializing in French-Mediterranean cuisine), a five-star luxury resort, where he was promoted to Chef de Cuisine.
Griese’s tenure with the MINA Group began in 2013, when he was appointed Chef de Cuisine at the acclaimed Michael Mina 74 in Miami. A fan of Mina’s philosophies on flavor balance and outstanding hospitality, he worked closely with Chef Mina on the restaurant’s sophisticated bistro-style menu. He later served as an independent culinary consultant, then back to MINA Group as part of the opening team of Mina’s Margeaux Brasserie in Chicago, which debuted in spring 2017.
Hand-selected by Mina to be RN74 Seattle’s interim Executive Chef in July 2017, Griese instantly clicked with the culinary and service teams, was awestruck by the abundance of fresh ingredients in the Pacific Northwest and set about reinvigorating the restaurant’s Northwest-inspired French bistro menu. Invited by Mina to stay on, he gladly took the permanent role as Executive Chef.