RN74 - Page 2

Rev up that Renault, gourmands: Michael Mina's new venture takes a highly accessible road through French-influenced cuisine

|
(0)
Hamachi sashimi, Frenchified

The main courses are marginally less compelling, mainly because they are star-driven and tend to rely on large masses of protein rather than artful interlacings of varied ingredients. Still, protein has its charms: halibut ($27) poached in olive oil to an almost confit-like denseness and plated with asparagus and snap peas; a pair of rounds of center-cut ribeye ($30), still gorgeously purple-pink in the middle and riding a coarse magic carpet woven from green garlic and trumpet mushrooms, while a ravioli filled with potato mousseline sat to one side like a cupcake; a filet of striped bass ($28), intoxicatingly scented with herbs and served with little pebbles of crisped chorizo.

Beignets seem to be well on their way to joining crème brûlée and molten chocolate cakes on just about every dessert menu around. At RN74, the beignets ($9) look like little throw pillows someone spilled sugar all over, and you dip them in a whiskey-caramel sauce with a little whipped cream. More interesting was a chocolate-praline bar ($9) — if your tailor made bespoke candy bars, they'd be something like this. You can get throw pillows anywhere.

RN74

Dinner: Sun.–Thurs., 5:30–10 p.m.; Fri.-Sat., 5:30-10:30 p.m.

Lunch: Mon.–Fri., 11:30 a.m.–2 p.m.

301 Mission, SF

(415) 543-7474

www.RN74.com

Full bar

AE/DS/MC/V

Bearable noise even when full

Wheelchair accessible

 

Also from this author

  • The last supper

    Food writer Paul Reidinger bids farewell after more than a decade covering the San Francisco food scene

  • Radish

    Staging well-crafted feats of new all-American, neatly tucked away from the Valencia Street h-words

  • Boxing Room

    A warm Hayes Valley spot that punches up the Cajun trend with lagniappe, mirilton, and po'boys