I’ll admit that a review of this outstanding restaurant is long overdue. A few weeks back I had the opportunity to visit RN74 Seattle and sample their new spring tasting menu. This was the weekend for Taste Washington, so it was a rather hectic night in the city, as hundreds gathered following the first day of the grand tasting. RN74 was also presenting food at Taste Washington for the grand tasting event during the day, which likely presented other challenges with organizing things at the restaurant. Nonetheless, I was completely blown away with the food quality, creativity and service throughout my meal at RN74. I had a meal that is absolutely Michelin star worthy, from top to bottom. Chef Thomas Griese has previous stops at Bouchon as well as famed three Michelin star restaurant, The French Laundry. He is absolutely on top of his game.
Great photo here of advanced sommelier, Paul Swanson, with the 2015 Big Table Farm Rose (WWB, 93)
Before we discuss food, I must mention that RN74 has two of the top sommeliers in Seattle, Jeff-Lindsay Thorsen (also of W.T. Vintners fame) and Paul Swanson. Both have their advanced sommelier certificates through the Court of Master Sommeliers and both are actively working towards their Master Somm certification. Jeff and Paul work marvelously in tandem and offered some wonderful wine recommendations for the night. The wine list offers some very cool selections, from eminent Lebanese producer Chateau Musar to Oregon boutique producer Big Table Farm, to Grand Cru Burgundy (even DRC!) and First Growth Bordeaux. We chose the wonderful 2015 Big Table Farm Rose (WWB, 93) which would compliment a range of foods with its rich texture and wonderful structure. This Rose is truly one of the best in North America.
The amuse bouche was a spring gazpacho soup that had just a touch of spice and wonderful herbaceousness and acidity, an outstanding start to the night.
Highly creative, the next course was a deconstructed spring Ceasar salad with salmon roe. The salinity of the roe with the lemon Cesar dressing was outstanding and downright refreshing.
Decadent and delightful, the foie gras terrine enticed with a silky smooth texture as the dish was remarkably light, yet creamy and complimented the accompanying strawberry puree remarkably well.
My favorite dish, hands down, was the salmon course, served with a carrot puree. This was a melt in your mouth delightful treat that was perfectly cooked and tasted like it had been caught the same day.
Finally we finished up with the steak course with a red wine reduction sauce that was a perfect compliment for the stunning 2014 Domaine Serene ‘Clubhouse’ Pinot Noir (WWB, 94) coming from a near perfect vintage in the Willamette Valley.
As the night continued the Taste Washington after party, hosted by RN74, brought some of the greatest talents in Washington wine to the restaurant. We chatted with WIT Cellars winemaker Flint Nelson, as well as Will Wiles of Col Solare fame (both pictured right). We finished the night sharing a spectacular bottle of 2004 R. Lopez De Heredia 'Vina Tondonia Reserva' Rioja (WWB, 94) with the superstar winemaking team of Quilceda Creek (pictured left). It was a night to remember at RN74 Seattle.