Name: 3rd Cousin
Address: 919;921 Cortland Avenue, San Francisco, California, 94134, United States
Telephone: (415) 814-3709

Place Categories: American Cuisine RestaurantsPlace Tags: 3rd Cousins Californian cuisine Elevated dining Fine dining SF Locally sourced ingredients New American cuisine Restaurants Seasonal cuisine Upscale restaurant San Francisco

3rd Cousin: A Culinary Home in Bernal Heights

Since opening its doors in 2015, 3rd Cousin has become a cherished fixture in San Francisco’s Bernal Heights, offering a globally inspired and elegant take on California cuisine. Founded by Chef-Owner Greg Lutes, the restaurant was created to feel as intimate as sharing a meal in a family home.

The community immediately embraced Lutes and his unique concept: taking cosmopolitan dishes and adding a touch of small-town love to each one. The kitchen is renowned for fusing local, organic, and seasonal favorites with unexpected, innovative ingredients, ensuring that guests never have the same dinner experience twice.

Whether guests are enjoying the Chef’s Tasting Menu, the dedicated Vegan Tasting, or exploring the curated wine list featuring “YOLO” pairings, the atmosphere remains warm and unpretentious. At 3rd Cousin, high-end gastronomy meets the comfort of neighborhood hospitality, inviting everyone to take a seat at the table.

Services & Features:

Dining Options: Chef’s Tasting Menu, à la Carte, Vegan Tasting Menu.

Drinks: Extensive wine list with traditional and “YOLO” wine pairings.

Events: Private dining and full buyouts available.

Reservations: Available online.

Accessibility: Wheelchair accessible.

Behind the Scenes of 3rd Cousin: An Interview with Greg Lutes

We asked Greg to walk us through his menu and highlight some of his most popular dishes.

The uni crème brûlée is my top dish and my signature dish. It’s startling, good, and unique. The pasta and risotto are big draws, as are other seafood dishes, such as local black cod and scallops. The tasting menu is how 40% of all diners go with my chef’s tasting menu, which includes the Uni creme brûlée and several dishes that are not on the à la carte menu, like Elk with white asparagus, Japanese Wagyu, and my chocolate hoho, which leads me to any of my housemade desserts. My menu is seasonal, with local produce arriving and departing with the seasons.