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3rd Cousin
New American
Greg Lutes's Bernal Heights dining room sits quietly uphill from the city's noise, where hand-rolled pastas and unexpected luxuries—uni crème brûlée with caviar, Wagyu with maitake—signal a chef uninterested in convention. The intimacy here feels earned, built on the steady work of someone who knows how to close a meal, whether with truffle ravioli or pistachio cake.
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