Review of Prelude SF: A Southern Journey in Fine Dining

Prelude, the latest venture from the Omakase Restaurant Group, offers a fresh interpretation of Southern cuisine within a sophisticated, contemporary setting at San Francisco’s The Jay Hotel. Chef Celtin Hendrickson-Jones, deeply inspired by his Alabama roots, crafts a unique menu where Southern flavors meet California’s local produce.

With Hendrickson-Jones’ refined plating and dedication to technical precision, Prelude delivers a fine-dining experience that connects with the heart and celebrates a personal interpretation of Southern cuisine.

Menu Highlights

Prelude’s menu allows diners to experience the elegance of a tasting menu with the flexibility of à la carte ordering, making it easy to craft a personalized culinary journey.

Recently introduced, this format encourages guests to savor a range of Southern-inspired starters, family-style sides, and inventive mains, exploring the essence of Southern cuisine in any combination. Signature starters like the Deviled Egg topped with crispy chicken skin and the Stuffed Chicken Wing with dirty rice bring nostalgia with a refined touch.

Throughout the menu, techniques like preservation and fermentation skillfully blend tradition with innovation. Among the noteworthy dishes is the Heritage Duroc Pork Chop, served with Fuji apple BBQ sauce and an herb salad—a showcase of Southern flavors with a California twist.

For dessert, the Creamsicle Ambrosia Salad, featuring passion fruit, candied pecans, and a hint of absinthe, has quickly emerged as a crowd favorite, offering a refreshing yet nostalgic conclusion to the meal.

Wine Pairing and Cocktails

Prelude’s wine program, curated by Master Sommelier Morgan Harris and the trio behind Maison Healdsburg Wine Bar, complements its Southern-inspired flavors. The wine list focuses on selections from small-production and under-the-radar producers, reflecting Prelude’s dedication to discovering hidden gems. Each wine has been carefully selected to enhance the menu’s complexity, with pairings that elevate both the dishes and the wines themselves.

Notable pours include the Kerner Kloster Neustift, known for its refreshing minerality, ideal for lighter, delicate dishes. The Schloss Lieser Thomas Haag Riesling 2021 adds bright acidity, pairing well with dishes that feature earthy or creamy notes.

The Sancerre Domaine Paul Prieur offers crisp, balanced flavors that elevate smoky or savory dishes, while the Moulin Touchais 1996, with its aged complexity, is an excellent match for richer, heartier mains like the A4 Wagyu Ribeye served with P1 steak sauce and braised greens.

The cocktail program, led by Franco Bilbaeno, adds an imaginative twist to classic Southern flavors. The Country Pie, an apple pie-inspired cocktail crafted with John Barr Scotch, pommeau, apple cinnamon, allspice, clove, and carbonation, perfectly balances sweetness and spice. For dessert pairings or an after-dinner treat, this cocktail offers a memorable finish.

Atmosphere and Design

Designed by AvroKO, Prelude’s interior captures the feeling of walking through a eucalyptus grove, inspired by the natural beauty of San Francisco’s Presidio. The décor invites diners into a sophisticated yet warm ambiance, with eucalyptus wood paneling, quartzite stone accents, and deep green hues reminiscent of the forest floor.

The layout encourages exploration, with distinct spaces such as the eucalyptus-framed bar, an art-adorned private dining room, and the main dining area adorned with a stained-glass installation by artist Debbie Bean, all creating a sense of immersion in nature.

Details such as custom banquettes upholstered in green leather and the warm amber glow of seed pod-inspired lighting add depth and warmth to each space. The design speaks to Prelude’s connection to the Southern landscape while maintaining an elevated, contemporary aesthetic that aligns with its fine-dining approach.

Final Thoughts

Prelude is a memorable addition to San Francisco’s culinary scene, offering an ambitious and refined take on Southern cuisine. Chef Hendrickson-Jones’ nostalgic yet elevated dishes, paired with the restaurant’s thoughtfully curated wine selection, create a sensory journey that pays homage to Southern heritage.

With an interior design that captures the natural beauty of the Presidio, Prelude is more than just a restaurant—it’s an immersive experience that bridges past and present, tradition and innovation, leaving diners with a sense of warmth, sophistication, and deep connection.