Prelude

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Prelude from the Omakase Restaurant Group is located within San Francisco's Jay Hotel, at the intersection of Jackson Square, the Embarcadero, and the North Financial District. The restaurant deftly reimagines the rich traditions of Southern cooking using contemporary culinary techniques and the quality of Bay Area ingredients. Executive Chef Celtin Hendrickson-Jones spent his childhood in California yet was deeply influenced by the foods prepared by his maternal grandmothers who hailed from Alabama. Paying homage to these cherished family recipes, many passed down through oral tradition, Celtin leverages his experience at notable restaurants like Niku Steakhouse, Commis, Verdant, and Morimoto to reimagine them with sophisticated twists.

Prelude’s cocktail program also builds on the nostalgia for beloved classics, while adding unexpected elements. Led by Franco Bilbaeno, the program allows guests to savor drinks steeped in tradition as well as innovative Southern-inspired creations. The wine offerings, curated by the team behind Maison Healdsburg, spotlight both under-the-radar producers and wines from established regions dating back to an era when they were still unknown, embodying the essence of being a “prelude” to something exceptional.

Our space takes inspiration from the Presidio of San Francisco and its natural landscape of fog and eucalyptus groves. Penned by AvroKO Design, to evoke warmth and welcoming with plush fabrics, walnut tabletops, and amber lighting setting the tone for the entire restaurant"

Southern