Named after Route National 74, the major thoroughfare passing through the heart of France’s Burgundy region, RN74 is the much-anticipated collaboration between longtime Mina Group Wine Director and expert sommelier Rajat Parr, former Thomas Keller Sous Chef Jason Berthold and Michael Mina. Designed by acclaimed New York City design and concept firm, AvroKO, RN74 brings a contemporary interpretation of the flavors, look and feel of Burgundy to San Francisco.

Divided into two distinct areas – a wine bar and restaurant – RN74 offers a unique food and wine experience suitable for all guests, built around a world-class wine list and creative, modern, but simple interpretations of regional French cuisine. “The beauty of RN74 is that there is something for all guests to easily experience – whether it’s a casual glass of wine with friends and quick bite at the wine bar or a more expansive dining experience in the restaurant,” explains Wine Director and restaurant partner, Rajat Parr. “It is designed to be an accessible dining destination for our guests to feel comfortable on any occasion.”

The restaurant features an expansive wine list created by Parr showcasing the best expressions of red and white Burgundy, as well as new world pinot noirs and chardonnays and a selection of varietals from other world regions offered at excellent value. Key to the wine bar experience, guests can select from a list of over 50 wines by both the glass and taste, through a custom-made enomatic machine. RN74 also features special bottlings of Parr and Berthold’s own wines, Parr Selection and Courier wines, respectively, as well as contributions from renowned wine collector Wilf Jaeger, who has given Parr exclusive access to his exceptional cellar for use at the venue.

As both a winemaker and chef, Berthold’s cuisine at RN74 is a perfect complement to the wines – with the sentiment and rich traditions of Burgundy and the surrounding areas featured in form through modern twists on classic country dishes. Boeuf Bourguignon, and Duck Cassoulet share a setting with more decadent ingredients like Hamachi Sashimi and Garlic Agnolotti. Local California fare is also highlighted in such dishes as Vegetables a la Grecque from San Francisco’s famed farmers market served with naturally raised Kurabuta Pork Belly, and organic flour Pastas made daily.

“The cuisine of RN74 is vibrant and pure, allowing the ingredients to speak for themselves by being minimally treated and composed in such a way to showcase their inherent identity, flavors and textures,” explained Executive Chef Jason Berthold. “Guests can choose from a menu of unique and exciting dishes designed to hold up to the beauty and complexity of the wines, without overwhelming the palate.”

About the opening, project partner, Michael Mina states, “RN74 is the realization of a decade-long dream for Raj, one of the most knowledgeable and respected wine experts in the country. Raj has created a wine bar and restaurant built around a beautiful wine program, perfectly supported and complemented by the high caliber of culinary creativity and expertise that Jason is known for.”