Oenophiles flock to this Michael Mina restaurant, named after the highway that crosses through Burgundy (Route Nationale 74), due to the involvement of celebrated sommelier Rajat Parr. But those who come to the Bay Area to eat the famous Nor Cal produce will also be pleased. A self-described vegetable evangelist, executive chef Adam Sobel has given equal time to produce, with dishes like heirloom beets bourguignon—in it, a Yukon potato is cut to evoke bone marrow. The
clever dining room has a train station motif (wines are listed on large departure boards). A post-work crowd tends to dominate the bar and lounge, while the dining room is welcoming to business diners and those on a date.