The 3rd Corner Wine Shop & Bistro pairs a working California-French bistro with an in-house retail wine vault, where guests pull from a rotating inventory of up to 1,000 bottles and uncork them at the table for a flat single-digit corkage rather than ordering off a printed list. The kitchen runs duck confit, escargot bourgogne, baked Humboldt Fog cheese, lamb cassoulet, short ribs, and chicken liver mousse — a French-bistro program that sits alongside the wine-bar work at Vinum Locus as the OB neighborhood's primary wine-forward dining options. Cheese and charcuterie boards rotate weekly alongside Mediterranean olive samplers, escargot, and shrimp scampi, with a small-plates program designed to bridge a multi-bottle dinner. An in-house wine club lets members take retail bottles home at a member rate, putting the bistro in the same special-occasion-dining tier as Cesarina for nights when the wine and the food are both the reason to book. The original Bacon Street room seeded sister locations in Encinitas and Palm Desert that replicate the same retail-shop-inside-the-bistro format — three California rooms where the wine list is a physical inventory rather than a printed menu, and where the kitchen is built to handle anything pulled from the shelf.