"The Third Floor is the answer to FiDi’s late-ish dinner problem. This swanky Jay Hotel restaurant stays open until 10pm and almost always has a table available. Bring someone who would be awed by marble tables in front of bay windows and gold-plated lamps, and order the pork belly skewers and a solid bowl of duck dumpling noodle soup. If you're hitting the office early, The Third Floor serves breakfast starting at 6:30am and has a great breakfast sandwich." - patrick wong, julia chen 1, lani conway
"Lunch at a good hotel restaurant intrinsically feels special, and The Third Floor, at the refurbished Jay in Fidi, is a great contender for a little lunchtime adventure. Hide among indoor plants and clashing prints, and order the sweet and salty cauliflower and the seared black cod. A light, herbaceous cocktail wouldn’t be out of the question." - Flora Tsapovsky
"Prelude, located inside the Jay hotel, offers a fine dining experience that blends Southern grandma fare with California agriculture. Chef Celtin Hendrickson-Jones draws from family recipes and his experiences at prestigious venues like Niku Steakhouse and Morimoto. The decor, led by Sergio Mondragon of AvroKO, is inspired by the eucalyptus groves of the Presidio, featuring eucalyptus wood and custom-designed elements. Prelude stands out in San Francisco's dining scene with its elevated and unique approach." - Dianne de Guzman
"The Third Floor is a hotel restaurant on the (you guessed it) third floor of The Jay in FiDi. This spot comes from Omakase Restaurant Group, best known for Niku Steakhouse and Dumpling Time. This time they’re providing an all-day menu of American and pan-Asian dishes like a crispy chicken sandwich, egg noodle duck soup, and seared black cod. They’re also serving drinks, afternoon tea service, and a breakfast menu with dishes like pork belly eggs benedict and smoked salmon and avocado toast. " - Ricky Rodriguez
"The Third Floor inside the Jay Hotel serves a luxurious duck soup with homemade egg noodles, tender duck slices, and duck wontons. The broth is flavored with five-spice. The restaurant shows appreciation for the poultry industry despite challenges like bird flu." - Eater Staff