Written & Photographed by Sirui
At the refined intersection of culinary craft and operatic ambiance, Prelude offers a four-course tasting menu that feels like a quiet encore of French elegance. Tucked inside a moody, gold-toned space with velvet textures and a sweeping wine bar hidden behind its glowing brass accents, each course tells its own story one plated detail at a time.
A Chef’s Vision: Celtin Hendrickson-Jones
Prelude is the latest concept by Chef Celtin Hendrickson-Jones, whose culinary approach marries deep-rooted French technique with seasonal California produce and minimalist storytelling. Every dish reflects his philosophy of time, fermentation, and finesse built on layers of flavor that echo through textures, temperature, and tone. His calm, intentional presence anchors the experience, transforming Prelude into something more than a meal: a quiet performance of culinary craft.
I Opening Notes: Cantaloupe, Butternut Squash Miso & Fresh Herbs
A delicate overture begins with a chilled salad of French cantaloupe, marinated in housemade butternut squash miso (a fermentation that began last winter and now blooms in umami depth). Balanced with shishito peppers, pea tendrils, mint, and creamy dots of crème fraîche, the dish is plated like a sculptural garden: vibrant, textural, and refreshingly complex.
📸 Image: “Cantaloupe Crème Fraîche”
📸 Image: “Cantaloupe Crème Fraîche”
II Movement: Black Swordfish Crudo
A luminous crudo follows, prepared with black swordfish sliced to near-translucence and layered with citrus oil, radish petals, cucumber ribbons, and a whisper of chili. Every element is chilled and precise, singing with sea-bright clarity.
📸 Image: “Crudo”
📸 Image: “Crudo”
III Crescendo: The French Meat Pie
The entrée arrives with drama: a golden French meat pie, stamped with a bold "P" and served with a pour-over sauce on vintage floral china. Its crust is buttery, the filling savory and soulful—rooted in classical technique but plated with modern restraint.
📸 Images: “Hero Pouring Sauce,” “P-marked Meat Pie”
📸 Images: “Hero Pouring Sauce,” “P-marked Meat Pie”
IV Finale: Wild Blueberry Tart on Gold
The final note lingers sweetly—a wild blueberry pie slice on a shimmering gold plate. The filling is lush and jewel-toned, encased in a buttery lattice that glows against its reflective setting. Simple. Stunning.
📸 Image: “Blueberry Tart on Pedestal”
📸 Image: “Blueberry Tart on Pedestal”
Textures, Shadows, and Stillness
Behind the marble counter lies a curated library of spirits and books—titles on mixology, whisky, and sensory craft line the edge of a stone bar, framed by soft mid-century lamps. A gold-lit wine wall towers behind, humming quietly like the back row of a grand opera house.
Beyond the plates, the space itself becomes part of the story. Rich wood walls hold a textile art installation that resembles marine life in deep tide, woven with copper threads, seed pods, and glass. It evokes the natural stillness echoed across each course.
📸 Image: “Wall Sculpture Detail”
📸 Image: “Wall Sculpture Detail”
