3rd Cousin

Ww had a family dinner. People are super nice and very accommodating. Everything was so delicious. We had dumpling, hamachi crudo, wagyu steak, sea bass, and pasta. Then finished with ice cream. The best food we had. The portion was perfect(very small for restaurants in America) for us. Perfectly seasoned(not salty not so sweet). Very pleasant experience. Tucked in the corner of not so busy street.

Meals like this is what makes life worth living. Have been here twice so far this year and it's my new favorite SF restaurant. Loved every single dish and the entire dining experience. Food: 5 Service: 5 Atmosphere: 5 Cost to worth it rating: 4 (for the quality of food, it was SF affordable) Opentableable: no but Tock Return worthiness: yes! Highlights: - Uniqueness: selections had a different flair to them with cool fresh ingredients like green strawberries and white gooseberries found at the farmers market. - Chef/owner: we were into our meal when we realized the chef was our waiter! He was amazing pitching in all around the dining room and so fun to talk to. He also didn't cut us off from our standard over ordering. ;-) - Consistency: it's very rare to order so many dishes and not just love every single one but not even find a nit picking flaw in any of them. We cleaned every plate. - Soft shell crab: such light airy batter, meaty, and no fishy taste at all-- best I've had. Awesome pickled cucumbers and green strawberries too to cut the fried. 5 stars - Pork chop: one of best we've had. Thick and juicy with a wonderful flavor from the char. Bonus for an extra rib with the bone. And the simple bok choy was somehow great too. 2nd visit was just as stellar. 5 stars - Lobster risotto: my fave dish for our return visit. Loved the yuzu citrus pop, crunch of the snap peas, and perfect texture for the risotto which I don't often see--not too goopy or runny. - Scallops and pork belly such a great scallop and the belly was cooked well and not too fatty. Missed this dish our 2nd visit. 5 stars - Casarecce: unexpectedly our fave pasta. It had a light creamy sauce made from gouda cheese and fresh pop with fresh asparagus. Pasta was toothsome with almost bucatini like little short duos stuck together. 5 stars - A5 Dumpling: melt in your mouth ground meat filling with a spicy vinegar chili sauce on top. Note 1 comes in an order so you may want to get a few. 5 stars - Uni creme brûlée: like a seafood version of foie gras. Decadent and smooth texture to top on pieces of bread. Slices of uni in addition to 3 types of fish eggs: yuzu tobiko, caviar, and trout roe. 5 stars - Pappardelle Bolognese: fresh wide noodles with a tasty ground meaty combo and a dollop of cheese on top. Also a return order and money again. 5 stars - Spaghetti swash and kale fritters: from our 2nd visit they almost were like beignet like with the dough but so crispy outside and bits of toma cheese inside. Sofrito added a bit of tang. - Asparagus soup: velvety without being too creamy with nice bits of ramps and spring onions. 5 stars - Cauliflower and potato soup: 2nd visit - Mushroom and truffle ravioli: nice savory mushroom filling with a brown butter type sauce. Reorder as well. 5 stars - NY strip: I'm usually not a strip cut fan, but of course here somehow I enjoyed it a lot. 5 stars - Focaccia: fluffy with the right amount of salt. 5 stars - Parmesan ramp butter: simple yet delectable with lots of shaved parmesan on top. 5 stars - Bagna cauda: Thai basil dip was slightly bitter from the anchovies. 5 stars - Tallegio cheese fonduta: from our second visit, loved this super spreadable yet not gooey cheese--my fave of the dips. 5 stars - Pistachio cake: light with crunchy texture. 5 stars - Souffle cake: classic for our 2nd visit executed perfectly with an exterior crunch and oozy inside. Loved the pairing with black sesame ice cream. 5 stars - Outdoor atmosphere: parklet outside with 3 tables and heaters. Playing chill 80s music had a nice ambiance. - Indoor: small and comfortable. - Wine: good amount by the glass including 3 choices of sparkling and reasonable bottle prices with many options under $100. Lowlights: - Not easily accessible by Bart or Caltrain, however if you drive there didn't seem to be an issue with street parking. Went with some of my best friends who are going through a hard time, so was appreciated to bring some happiness and joy into their lives. The second time they were comforted knowing they could count on a stellar meal.

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.

September 2023: Came here for a team dinner and we were lucky to try the tasting menu. The restaurant is a little small so I would recommend making a reservation. The wine list is quite extensive. I opted for a Bare bottle hazy IPA.... They had a nice selection of local 🍺. The tasting menu was all super delicious 😋. My favs were the scallop, the ravioli, the duck breast, and the sea urchin creme brulee with caviar. The two desserts were a treat. Liked both the panna cotta and the cake 🍰! Would definitely come back again for more delicious food!

Very delicious food, nice atmosphere. We had uni crème brûlée, which was a very interesting dish and it was very tasty and it was the highlight of the meal. Mushroom ravioli and steak was also great. We didn’t have trouble finding reservation but we must have been very lucky because the place was super busy. Still, the service was fast, and the staff was very kind.

1 Michelin star! Get the UNI CRÈME BRÛLÉE 💜💜 Came during restaurant week - 3 course -75 buck. Surprisingly got full. Loved the white asparagus and potato and spring onions soup. River snake flat iron - had morel mushroom which are bomb!!! Sauce was bomb - celery purée was good The Baja Sea bass - fish sauce vinaigrette yummm crispy goodness Oyster crudo with smoked trout and pickled cucumber - it was good 👍🏻 but like if everything it was the last of favorites (of savory - but still very good) I liked the fish roe. Lemongrass panna cotta bomb!!! Banana foster was good - but I didn't like the rum part as much