RN74

www.michaelmina.net

Why You'll Love It

Michael Mina knows taste-bud bliss. It’s simple: bold, balanced flavors. The perfect blend of acidity, sweetness, spice, and richness. At RN74, you get all this in the warm atmosphere of a train station in France, where every dish is the ultimate pairing for Seattle’s hottest wine list. No wonder the accolades just keep on comin’.

The Mina Group is the definition of a dream team. The Bon Appétit-lauded chef and Andre Agassi partnered up in 2002, and Rajat Parr—a James Beard Award-winning sommelier—helped take it to the next level. In true Mina fashion, RN74 is a harmony of genius, inspiration, and impeccable taste.

Don’t wait to snag a spot in one of RN74’s Saturday with the Sommeliers classes. Each is an in-depth exploration of wine varietals that's fun and personal, yet still totally educational. You'll share your sommelier’s passion for wine (there’s even time for one-on-one chats), and leave with new knowledge to impress friends and make every bottle that much more fun. Plus, these aren’t just any sommeliers—Jeff Lindsay-Thorsen, Chris Tanghe, and Luke Wohlers are three of the Mina Group's best. Comprised of a single-vineyard winemaker, lifetime foodie, and contributor to a James Beard award-winning team, this trio rises above the rest.

– Kristen, Bloomspot Staff Writer

Featured dinner menu items

Hudson Valley Foie Gras Sliders

Caramelized onion jus, Sylvetta, apple mustard

Mini Dungeness Crab Cakes

Gazpacho, pickled watermelon, cilantro

Sweet Corn Soup

Dungeness crab, piquillo pepper, bacon

Neah Bay King Salmon

Basil and potato purée, rhubarb, vanilla

Trio of Northwest Lamb

Grilled chop, Merguez sausage, shoulder crépinette, chickpeas, romesco

See full dinner menu

Featured lunch menu items

Black Truffle Popcorn

Sea salt, chives

Ahi Tuna Tartare

Scotch Bonnet pepper, pine nuts, mint, sesame

Frisée Salad “Lyonnaise”

Soft poached egg, goat cheese, croutons, warm bacon dressing; add dungeness crab, chicken breast, or flat iron steak

Smoked Salmon BLT

Hills applewood-smoked bacon, tomato, avocado mousse

Grilled Chicken “Paillard”

Zucchini, fennel, green olive tapenade

See full lunch menu

Saturday with the Sommeliers Classes

August 11, 2012, 2–4PM: Bordeaux

Join RN74's Lead Sommelier Jeff Lindsay-Thorsen as he explores and demystifies Bordeaux, the world’s most coveted and largest wine region. In Bordeaux, Cabernet Sauvignon is king and Merlot is queen, but all vines are not created equal. A multitude of classifications, chateaus, soil types, vintage variation, and technological innovation all shape the wine’s style. Sip and swirl your way into a deeper understanding of Bordeaux and its wines.

September 15, 2012, 2–4PM: Pinot Noir

Is Pinot Noir the most controversial red grape? From Burgundy to California and Australia to Oregon, experts and wine drinkers continue to talk about the authentic Pinot Noir experience. Could it be that thing called terroir? Find out while joining one of RN74's sommeliers, Luke Wohlers, who will lead you through the world's major growing regions for this grape and explain why no two Pinots are created equal.

October 20, 2012, 2–4PM: The Rhone Valley

Washington's latest vinicultural darlings, Syrah and Grenache, reach their apex in France on the steep granite slopes of the North and in the river-washed galets of the the South. From legendary villages like Hermitage and Cote Rotie, the Northern Rhone Valley is home to the greatest expression of Syrah. Chateaunuef du Pape, named after the Pope’s short stay in the 1300's, has become the archetype for Grenache, and its neighbors offer some of the best value wines in the world. Join RN74 Lead Sommelier Jeff Lindsay-Thorsen as he takes you on a tour of the varied terroir of the Rhone Valley.

November 10, 2012, 2–4PM: Food and Wine Pairings for the Holidays

Nailing that perfect pairing elevates both the wine and the dish. With a focus on holiday flavors, learn the key points to perfect food and wine pairings. We will taste our way to a deeper understanding of why different dishes with different wines can go so right, and how to keep them from going so wrong with Lead Sommelier Jeff Lindsay-Thorsen.