Prelude, The Jay
Most guests at Prelude are coming strictly for the food, which is understandable, considering the quality of Southern cuisine as envisioned by chef Celtin Hendrickson-Jones. But the cocktail program is equally as laudable, taking its flavor cues from similar regions of the country. Franco Bilbaeno, the beverage director, allots an entire section of his menu to Classic Southern Inspiration. It includes best-in-town renderings of a Vieux Carré as well as a Sazerac, and a Cognac-fueled Brandy Crusta that’s pure dynamite. He also carries quite the hometown pedigree, so he can’t resist infusing selections with some of the Bay Area’s renowned penchant for innovation, best evidenced in a Magnolia Fizz, rendered with roasted banana.
Discover on PearlPearl is the En Primeur Club membership app — saves, bookings, and concierge access live there. Same editors, same standards.
Most guests at Prelude are coming strictly for the food, which is understandable, considering the quality of Southern cuisine as envisioned by chef Celtin Hendrickson-Jones. But the cocktail program is equally as laudable, taking its flavor cues from similar regions of the country. Franco Bilbaeno, the beverage director, allots an entire section of his menu to Classic Southern Inspiration.
It includes best-in-town renderings of a Vieux Carré as well as a Sazerac, and a Cognac-fueled Brandy Crusta that’s pure dynamite. He also carries quite the hometown pedigree, so he can’t resist infusing selections with some of the Bay Area’s renowned penchant for innovation, best evidenced in a Magnolia Fizz, rendered with roasted banana.
Continue exploring
