3rd Cousin

"I was visiting my cousin who lives in the Bay Area. I’ve never been to California before, and this was the first fancy restaurant I’ve been to. We reserved a table for NYE, and we were immediately greeted with smiles and positivity. We brought my cousin’s dog, so we sat in a cozy outdoor seating arrangement, which was heated. The servers were very kind and knowledgable about the menu. Everyone working there seemed content and happy to help, even with the reservations full. The food was incredible, and the textures and flavors of each component harmonized perfectly. I unfortunately didn’t get a picture of the Wagyu steak, but it was exceptionally phenomenal. I am from Montana, and I’ve had Wagyu before, but… WOW. I loved it."

"Absolutely tasty. Tasting menu was phantastic. Wine pairing was so interesting and fitted the dishes well. Highly recommend checking the restaurant out!"

"My friends and I decided to give this place a try during SF restaurant week because it had been on our list for quite some time. Our 3-course restaurant week menu was priced at $75/person with the option to add wine pairing for an additional $49. The menu also had some extra items that we could order for an additional cost. Since there were 3 of us, we tried to order as many different items as we could. Here is the list of items that we tried - **1st course** - Crudo and tartar of Hawaiian tuna **2nd course** - Snake river farms flat iron - Baja striped bass **Extras** - Signature uni creme brulee - Lobster risotto **3rd course** - Hojicha and coconut panna cotta - Banana fosters pot d'creme - sorbet (raspberry, apple, and one other flavor) The Hawaiian tuna was decent. The dish by itself had very mild flavors, so the pickle really helped add some sourness to the dish. The tuna was fresh. Signature uni creme brulee was pretty good. It consisted of reserve caviar, mendocino uni, tobiko, and trout roe along with crostini. The uni creme brulee was very creamy, but the crostini wasn't as good. The lobster risotto was very creamy and flavorful. The rice was cooked perfectly. The lobster may have been a bit overcooked because it was a little bit chewy, but the dish still packed a lot of flavor. It was acidic but just the right amount. We could have gone for another round of this dish. The snake river farms flat was delicious. The meat was cooked well, and it was juicy. The sauce that it came with was really good, but there wasn't enough of it to dip the meat in. The polenta on the side had a creamy, smooth texture and rich buttery flavor and had us craving for more. Usually I'm not a big vegetable person but the bok choy that came with the dish was cooked really well so I devoured that to my own surprise. The Baja striped bass was a bigger portion size compared to the farms flat iron. The fish was fresh, and it had a moist and flaky texture with slightly sweet flavor. The desserts were, unfortunately, the least exciting course. The panna cotta was mild, but it was decent in both the size and the flavors. The gronola and the pear were a nice touch, and for me personally, they only worked well individually rather than all together. The banana foster was rich and sweet, but it was a smaller portion compared to other desserts. The sorbet was okay. The staff was very welcoming and attentive. 3rd cousin is a small restaurant with dim lights and intimate dining setup, and overall, we enjoyed our dining experience."

"Cozy neighborhood fine dining restaurant. Service was great and the menu had lots of great items to choose from. Soup was the highlight of our meal and the other items had some decent flavor."