Elevating Community Dining: The Culinary Journey of Chef Greg Lutes at 3rd Cousin
Nestled in San Francisco's vibrant Bernal Heights neighborhood lies a culinary gem, 3rd Cousin, where Michelin-starred Chef Greg Lutes has transformed a neighborhood eatery into a dining destination. With a vision of fostering community through food, Lutes invites guests to share in the intimacy of a good meal among friends.
Since its inception in 2015, 3rd Cousin has captivated locals with its globally inspired California cuisine. Thanks to the steady hand of Chef/owner Greg Lutes, whose eclectic seasonal cooking earned him many a fan at a series of pop-ups that funded this venture, word was bound to get out. Locals now pack this intimate spot for hand-made pastas, like porcini- and black truffle-ravioli; as well as less conventional indulgences, like uni crème brûlée with caviar. Meaty mains like the Wagyu flat iron steak with maitake-bordelaise also hit the mark.
One standout creation that has garnered widespread acclaim is Lutes' Uni Crème Brûlée. A tantalizing fusion of flavors, this appetizer showcases yuzu tobiko, reserve caviar, and trout roe atop a delicate crostini, delivering a symphony of taste and texture.
Don't overlook dessert though. A pistachio cake with caramelized apples, white chocolate, and silky pistachio ice cream will seal your meal on a sweet note.
Lutes' culinary journey traces back to his roots in Malden, Illinois, where his passion for cooking blossomed. After honing his skills at prestigious establishments like Daniel in New York City and Everest in Chicago, he found his culinary home in San Francisco. Inspired by the city's dynamic food scene, Lutes launched the Kinfolk pop-up series, laying the foundation for 3rd Cousin's eventual success.
In recognition of his culinary prowess, 3rd Cousin was featured in the 2021 Michelin Guide for California as a 'New Discovery' restaurant, cementing its status as a beacon of fine dining excellence.
Beyond accolades, Lutes remains committed to nurturing the next generation of culinary talent. Through initiatives like cooking classes and mentorship programs, he opens 3rd Cousin's kitchen to aspiring chefs, imparting his knowledge and passion for gastronomy.
At the heart of 3rd Cousin lies a spirit of inclusivity and creativity, where every guest is welcome to savor a truly unique dining experience. By blending his culinary expertise with a genuine desire to connect with the community, Chef Greg Lutes has elevated 3rd Cousin from a neighborhood haunt to a culinary institution where gastronomy meets generosity.
When one thinks of Greg Lutes and his restaurant, 3rd Cousin, the first word that comes to mind is community. Greg doesn’t believe fine dining should just be for the one percent – everyone should be able to sit around a table and enjoy delicious, unique, and high-caliber dishes no matter their background. Greg is so passionate about giving back to his community that he often opens up 3rd Cousin’s kitchen to aspiring young chefs, offering cooking classes and sharing his deep love of food with all.
Not only does he respect the craft of cooking, but he also respects the journey. The most compelling dishes are not afraid to adapt with the season. Greg works closely with local farmers, trusted partners, and sommeliers to make sure every dining experience is truly unique. No two dishes are ever the same which keeps his creative juices flowing and his guests guessing what he will come up with next. By mixing his passion for fine dining with compassion, Greg has built a space where everyone can thrive.
For inquiries and reservations, call 415-533-7189.
