3rd Cousin

The story

Crafted with passion, served with love

A Neighborhood Table with Serious Ambitions

Since 2015, 3rd Cousin has been a fixture on Cortland Avenue in San Francisco's Bernal Heights, the kind of place where the cooking is ambitious but the welcome feels genuinely personal. Chef-owner Greg Lutes built the restaurant around a simple conviction: nothing is more intimate than sharing a good meal with friends. The room reflects that — warm enough to feel like someone's home, refined enough to earn a Wine Spectator Award of Excellence in 2024.

Chef Greg Lutes and the Vision Behind the Food

Lutes describes his approach as a globally inspired take on California cuisine, rooted in the Bay Area's agricultural traditions and small-boat fishing history. He and his team work with local, organic, and seasonal ingredients, then layer in unexpected elements that keep the menu from ever feeling predictable. Level 2 Sommelier Caitlin Esquivel oversees a wine program strong enough to merit Wine Spectator's recognition, with pairing options ranging from a curated traditional progression to the more adventurous "YOLO Wine Pairing."

The Menus

Guests can choose between an 8-course chef's tasting, a 5-course format, a dedicated vegan tasting, or a chef counter experience — each rotating with the seasons. The current tasting menu moves through fried rockfish and Pacific oyster with fennel slaw and Vietnamese-inflected tartar, halibut crudo with yuzu buttermilk and daikon kimchi, handmade porcini and black truffle agnolotti, and south Texas venison with huckleberry and olive. The Japanese-influenced touches — A5 Miyazaki wagyu dumplings with chili crunch, yuzu tobiko, and tamari-marinated tofu — sit naturally alongside the California-forward dishes, reflecting the American and Japanese range that defines the kitchen's character.

The Dish People Come Back For

One starter has become the restaurant's calling card: the Uni Crème Brûlée. It takes the form of a savory appetizer — sea urchin set like a classic brûlée, topped with yuzu tobiko, reserve caviar, and trout roe, served on a crostini. It is precise, playful, and entirely its own thing. Eater editors named 3rd Cousin one of the 38 best restaurants in San Francisco, and this dish is a large part of why.

The Atmosphere

Bernal Heights is a residential neighborhood, and 3rd Cousin fits its surroundings — approachable from the outside, quietly special once you're seated. The restaurant accommodates private events and large groups alongside regular dinner service, making it a practical choice for celebrations without losing any of the intimacy Lutes set out to create.