![]() At Madcap, the entire table must participate in the eight courses, which could play off the menu or vary completely.Ĭheck out the menu for opening day, Thursday, August 17 below. That reboot includes a tasting menu, something Siegel thought he was sick of after years of crafting them in San Francisco. ![]() I still have this itch that I can’t shake, so I’m rebooting.” The dishes aren’t the familiar comfort food one expects in Marin. And after 20 years of commuting, he’s ready to dig in. When I glanced over the menu at Madcap, Ron Siegel’s new restaurant in San Anselmo, the offerings seemed a little edgy. 300.00 per person includes food and champagne. Chef Ron Siegel will be preparing a beautiful six-course tasting menu to partner with Hervieux-Dumez's offerings. This intimate dinner will feature host Clement Hervieux pouring his collection of exquisite champagne. In San Anselmo in Marin County, a short drive from San Francisco, Michelin-starred Chef Ron Siegel has opened Madcap. Join us for a special tasting menu with Champagne Hervieux-Dumez of the village of Sacy in France. “I loved what I did in the city, but I just didn’t want to be in the city anymore.”Ĭombined with the growing staffing issues and labor expenses in the city, it made more sense to Siegel to stay closer to home. Madcap Restaurant, San Anselmo: See 38 unbiased reviews of Madcap Restaurant, rated 4.5 of 5 on Tripadvisor and ranked 6 of 41 restaurants in San Anselmo. “We wanted to be more of a place where we do a really nice job and are serious about food and service, but not a price point that’s prohibitive to people coming once a week for dinner,” said Siegel. The menu includes dishes with the Japanese influences for which Siegel is known, like king salmon with dashi and pickled radish ($15), and shima aji with kombu, melon, and radish ($16), as well as homier dishes like Sonoma duck breast with blackberries and purple beans ($32). Now Siegel has landed closer to his home in San Anselmo, where he hopes to deliver the same level of reverence for food and service, but in a more neighborhood setting with room for walk-ins. Madcap is a follow-up to Siegel’s year-long stint at Marin’s Rancho Nicasio previously, he was executive chef at Michael Mina, The Dining Room at the Ritz-Carlton, and other luminary Bay Area restaurants like Masa’s. Madcap opens tomorrow, centered around the Bay Area’s superior produce, with meat and seafood fitting in where they make sense. After years of city fine-dining, chef Ron Siegel will debut his first solo project in San Anselmo.
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