Madcap
Californian restaurant · San Anselmo ·
Intimate locale serving elevated seasonal California & Japanese mains
Intimate locale serving elevated seasonal California & Japanese mains
"At the base of Mount Tam, a former French Laundry chef serves hyper-seasonal menus with a little less fuss. (1 star)" - Eater Staff
"Upscale yet approachable, Chef/owner Ron Siegel's Madcap is one of the Bay Area’s best for contemporary dining. Well-crafted bites on the prix fixe may include a quenelle of tuna tartare with ginger and sesame seeds tucked with a crisp rice cracker that is deliciously simple. Next, a tender, almost-sweet coin of charred octopus rests over a pureed base of fermented pimentos and Tokyo turnip for a clean counterpoint. Supple slices of tart umeboshi, "noodles" of daikon and a creamy ponzu is a creative, pleasure-packed dish, while a tranche of crisp skin-on trout with cauliflower purée and ribbons of kohlrabi is bested with a tableside pour of dashi. The caramel pot de crème with a double hit of almond crumble and ice cream is perfection." - Michelin Inspector
"The 10-course prix fixe menu tilts Japanese but embraces global flavor at chef Ron Siegel’s upscale yet casual restaurant Madcap. The beverage list gives great consideration to bubbly wine — nearly two pages of mostly French Champagne plus a few Americans and Italians — that play well with celery root, black truffle, and citrus salad or vadouvan-inflected short rib tortelloni. The house has earned one Michelin star for as long as the publisher has printed its California guide." - Christina Mueller
"Chef Ron Siegel is owner and operator of this upscale, yet casual dining spot located about 20 miles north of San Francisco in the small town of San Anselmo in Marin County. Using only the freshest ingredients, Chef Ron consistently brings out the best of whatever he is preparing. Through his tasting menu, he gives the diner an experience to remember."
"Ron Siegel’s San Anselmo restaurant was doing curbside pickup of family-style dinners and bottles of wine, but is now back with indoor and outdoor dining, specifically serving the chef’s tasting menu (no a la carte, for now)." - Luke Tsai
