Fall Comforts: RN74’s Lamb Cassoulet

RN74's . Photo by Charlie Ainslie.

Chef Michael Mina shares his French comfort secrets at RN74 Seattle.

RN74's Lamb Cassoulet. Photo by Charlie Ainslie.

The Scoop: RN74 is the original name of a railroad that runs through Burgundy, France. The road spans the landscape of this renowned wine region, with views of the area’s finest Grand Cru vineyards and picturesque geography.

RN74 is also the name of celebrity chef Michael Mina’s two Michelin-star restaurant in San Francisco. Born in Egypt and raised in Ellensburg, Mina’s unique culinary background and approach to cuisine allowed him to become an award-winning chef, restaurateur and cookbook author. His latest venture was last June’s opening of Seattle’s own RN74.

Crave Factor: Traditional cassoulet is a fall and winter staple in southern France. This slow-cooked casserole typically features duck as the centerpiece with beans, pork skin, white haricot verts and seasonal vegetables. Traditionally braised in a clay casserole vessel, this rich, warming dish has been made famous by chefs like Thomas Keller and Julia Child, and is regularly consumed by enamored foodies worldwide.

Mina’s Seattle mastermind, Chef Michelle Retallack, has taken her own liberties with this classic casserole. Focusing on lamb shank, RN74’s Lamb Cassoulet ($29) incorporates onion, celery, carrot, herbs, cannelini beans and merguez sausage with herbed garlic bread crumb crust on top.

Described by one of the restaurant’s servers as “a spa in your mouth,” this dish pampers the palate and the stomach. The hearty meal lines the belly of autumn eaters to prepare for the delicately plucked wine list of RN74.

Fun Fact: The main dining room hangs a list titled “The Last Bottle Served” on a functional train board, which gives the up-to-the-minute count of the wine bottle specials and discounts still available for patrons.

RN74 | 1433 4th Ave, Seattle | (206) 456-7474