3rd Cousin San Francisco - Buy Reservations

I truly have no idea how this restaurant got a michelin star. We went in Feb 2020, called ahead to make sure they had vegan/vegetarian options, and were reassured that "of course they had options, it's san francisco". Honestly I felt rude for even asking. Then when we arrived, they were no vegan options on the menu, and when we asked the waiter - he rolled his eyes and said he'd have to check if the kitchen would be willing to make anything. I felt so embarrassed that I'd brought a vegan friend here. The food was greasy and mediocre. Really wish it had been a good experience. Based on more recent reviews, it sounds like the service hasn't gotten any better.

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We have been excited to try this restaurant! We finally got the table weeks ago with reservations.The food is unimpressive for the price we paid to be honest and the service is terrible. He gave us lots of attitude....we felt so upsetting because we are spending the money and he is giving us that attitude... oh well....maybe he had a bad day. We totally understand. And the" truffle " Ravioli without any of "Truffle" , I was confused why named it "Black truffle Ravioli" when there is No truffle ( not even the taste of it)Unfortunately, the food is so so... disappointed

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Hamachi - tiny portions but every bite was a revelation. Ravioli - half portion was enough and it was earthy and satisfying. The desserts - I tried every one at a shared table - were electrifying. Except for the banana dessert - bananas are gross.

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Food is excellent, impeccable attention to detail, excellent knowledgeable yet unpretentious service. This hidden gem is criminally under appreciated.

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We've been wanting to try this place for a while now, and finally got to it last nights. Dinner was unimpressive and service was subpar. We enjoyed the laid back atmosphere, it's a cool vibe but everything else is just meh. Nothing stands out to be honest. The tasting menu is $152 per person, 8 courses, wine pairing is $99 per person. value wise I think it's pretty cheap for a 8 course tasting menu in SF, but again, can you really use top of the line ingredients for that price taking into account the overhead cost. I also think the restaurant is trying to do too much as they offer regular menu too. Umm they have a tiny kitchen so execution is definitely going to be a like hard.Before I jump into the food review, lets start with the service. We had a reservation, and was quickly seated. upon seating the hostess brought us water. Then we were ignored for 20 minutes. For a solid 20-30 minutes, we watched other tables got food, servers taking away empty plates and glasses. I tried making eye contact with a few, but no luck, not even a smile or menu. Then we were given our menu. If I didn't prepay the meal, I would have left at that point. Throughout the night, different service brought us our dishes but almost all didn't want to explain the food. I mean for a regular menu, its fine, it's like here is what you ordered. For tasting menu, I expected more, a little more explanation or ingredients used or chef's concept would be a really nice touch. I really don't think the service deserved 20% prepaid tip. I don't recommend this place because I don't think it "fits". the tasting menu doesn't fit the laid back vibe, and the food and service are definitely not Michelin worthy.drakes bay oyster/ beet & lentil / carrot emulsion - the oyster was fried, but really hot or crunchy, beets and lentil was interesting but doesn't really compliment the texture of the oyster. like the lemony touch on the lentils, it's flavorful but yet different.kanpachi/ radish/ smoked applenero - was a good cut of fish, fresh, I like the soy marinate. uni crème brûlée/ reserve caviar/ trout roe/ yuzu tobiko/crostini - supposedly chef's signature dish, but it definitely didn't WOW us. The texture was great. the presentation lacks, some for the crostini was crunchier than others (smaller pieces are crunchier, bigger pieces are not), the uni was vert subtle which was nice. I think the flavors are all there, but just didn't stand out.striped bass/ salsify & crab/ golden beet/ fennel/ tom yum dashi - one of the best dish of the night. Fish skin was excellent and has a good crunch, fish was al dente, flaky but not overcooked. the beets fennel and tom yum broth lost me lol. I am not sure what to eat, or how to eat it? supposedly a bite of everything together? the brother was great with the fish, but by it self it's too salty.lobster risotto supplement - a bit on on the lemony side, lobster was slightly overcookedporcini & truffle ravioli, added truffle (supplement) - great ravioli, another one of the highlights of the night. again, a bit on the citrusy side which I don't mind, but it overpowered the truffle. They gave me a lot of truffle supplements on top, yet the smell of the truffle was very faint. hmm not sure if the truffle was not fresh? or the ravioli was too lemony. If they are going to add truffle to this dish, they need to adjust the sauce a little bit. it took away the richness of the truffle.venison loin/ bacon braised cabbage/ - the bacon cabbage was fantastic, the venison was good too. one of us got the scallop substitute instead of the venison, the scallop was a bit overcooked, the super salty, plus the sauce with the scallop was too salty as well. not goodA5 Miyazaki 2oz supplement - was super disappointed in this dish. Wagyu is our favorite and I eat a lot of wagyu and I can say this was not good. Wagyu melts at a little above room temperature. Medium rare is great, but needs to be executed right. If you cooked the wagyu too long, it gets very oily and fat and that's what happened here. I also don't understand by a 2oz steak was cut into 2 pieces? the worst part was that one fo the piece had a chewy tendon which killed the melting texture.chestnut/ huckleberry coconut panna cotta/ finger lime/ buckwheat granola/ rhubarb - was great! I like the concept and flavor profile. everything comes together here.passion fruit & white chocolate choux puff - was confusing to me because it's not soft/light enough to cut, are we suppose to take the whole thing up and bite it? lol Parking is horrible. There is no valet, and they are right in front of a bus stop in a residential district. We probably won't return anytime soon. oh on top of that, they just charged the supplement on credit card we prepaid with, without even asking us... not cool.

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Who charges $75 just to reserve a table, with the assurance that it will not be refunded if you cancel within 3 days? I just haven't seen this practice for just a regular dinner, at restaurants that are far better (such as those I note below), as opposed to a special occasion like New Year's Eve. We ate at 5:30pm on an ordinarily Saturday evening in February, and the only other people in the restaurant were one couple at another table and two at the bar. The service was not stellar, but okay. The food also appeared quite quickly. The wine was also excellent, if a bit overpriced. The spaghetti squash/comte/kale fritter appetizer was excellent, as was the potato leek soup. The lobster risotto ($31 for a half portion, $62 for full) wasn't even a rice that would ordinarily be used to make risotto, despite asking the chef. It was severely undercooked, so I had to send it back. The restaurateur, who we heard loudly criticizing one of his staff in the open kitchen, came out and defended it as al dente, how he was taught to make it. Taught by whom? Every risotto I have had, such as from Greens, Millennium, and in Italy, has been soft, ovular, and creamy, not straight, chewy, and tangy. The lobster chunks themselves were delicious (though they should have been bathed in more butter), but since I was sending it back, I only had one bite. My mother had the porcini mushroom ravioli. The flavors were lovely, but the pasta required cutting with a knife. This kind of pasta shouldn't be hard and chewy; it should melt in your mouth. As replacement for the risotto, I got the scallops and pork belly. Two scallops. Scallops are difficult to get right, I'll give you that. But they are delicate creatures, with subtle flavor, so seasoning them so intensely that they disappear isn't appropriate. Pork belly, on the other hand, usually is moist with rich fat and has strong, bold flavor of its own; these two little pieces were almost flavorless and a little dry. We didn't order dessert because it seemed that every item on that menu was trying to do five different things instead of focusing on the virtues of the main ingredient.

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Who charges $75 just to reserve a table, with the assurance that it will not be refunded if you cancel within 3 days? I just haven't seen this practice for just a regular dinner, at restaurants that are far better (such as those I note below), as opposed to a special occasion like New Year's Eve. We ate at 5:30pm on an ordinarily Saturday evening in February, and the only other people in the restaurant were one couple at another table and two at the bar.

The service was not stellar, but okay. The food also appeared quite quickly. The wine was also excellent, if a bit overpriced.

The spaghetti squash/comte/kale fritter appetizer was excellent, as was the potato leek soup.

The lobster risotto ($31 for a half portion, $62 for full) wasn't even a rice that would ordinarily be used to make risotto, despite asking the chef. It was severely undercooked, so I had to send it back. The restaurateur, who we heard loudly criticizing one of his staff in the open kitchen, came out and defended it as al dente, how he was taught to make it. Taught by whom? Every risotto I have had, such as from Greens, Millennium, and in Italy, has been soft, ovular, and creamy, not straight, chewy, and tangy. The lobster chunks themselves were delicious (though they should have been bathed in more butter), but since I was sending it back, I only had one bite.

My mother had the porcini mushroom ravioli. The flavors were lovely, but the pasta required cutting with a knife. This kind of pasta shouldn't be hard and chewy; it should melt in your mouth.

As replacement for the risotto, I got the scallops and pork belly. Two scallops. Scallops are difficult to get right, I'll give you that. But they are delicate creatures, with subtle flavor, so seasoning them so intensely that they disappear isn't appropriate. Pork belly, on the other hand, usually is moist with rich fat and has strong, bold flavor of its own; these two little pieces were almost flavorless and a little dry.

We didn't order dessert because it seemed that every item on that menu was trying to do five different things instead of focusing on the virtues of the main ingredient.

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The first two courses were unimpressive but each dish got better than the last and the menu was overfilling anyway, so really if they just cut the first two dishes off no one would complain about the decreased amount of food and they'd definitely have a Michelin star.

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Food: uní crème brulee, ravioli, and Wagyu filet were delicious. Burrata was good. I would skip the octopus next time (I like it more charred). Solid as usual!

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The service here is amazing! The chef came out and checked the tables and our waiter was attentive. The food is also quite good. We had the Valentines Day prefix. It was delicious with four yummy courses. The uni cream brûlée is definitely unique and fabulous. The team here shines, they make the experience feel warm and special. If you're celebrating a special event or just want some beautiful unique flavors to enjoy, I recommend trying this place. Bernal has excellent food and Third Cousin shines in this food paradise.

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A neighborhood spot in Bernal heights where the food is seasonal. What's not to love. We had a 830 reservation and was seated at 930. Saw them give away our table because the hostess was disorganized. 4 people were squished into a 2 people table and we were literally sitting on top of each other. I was sitting so close to the table next to us I had toKeep my mask on the entire time and took it off only to take bites of food. The owner promised something "special" for our troubles and we didnt get anything. $250 per person for mediocre food and probably Covid. Never coming back here again. The restaurant is greedy and only wants your money. They don't care about your time or your health.

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