Siegel says he was fine to let the beauty of the finish stand unadorned he likes simplicity and wanted to avoid pretension. The latter two sections are available for walk-ins if reservations pose a challenge.Īrtist and restaurant designer Michael Brennan did the faux Venetian plaster walls, hued and textured in deep earth tones, and the light fixtures. At the far end is a marble counter for wine and dining for four. Sounds serious but it’s casually comfortable.ĭeep red booths in plush velvet and leather have replaced the bar, and line the wall opposite a pair of tables for two. It’s an art show creatively colliding what visually meets the eye with what scintillates the taste buds. What you’ll find at Madcap is a harmonious alignment among three elements - space, food and service. Siegel says the size is just right as he prefers the manageability of more-intimate surroundings after having worked in large restaurants, both in size and caliber, like San Francisco’s high-profile Charles Nob Hill, Masa’s and Michael Mina. There’s an air of sophistication in the storefront space on San Anselmo’s main boulevard with two, cozy side-by-side rooms holding 47 seats. If digging slightly deeper into the wallet means being well taken care without the need to get gussied up or keep your voice down, the 2-month-old restaurant that has taken over the Lincoln Park Wine Bar is your spot. Meet Madcap, where order and balance bloom without affectation or fluff.
Esteemed, Michelin-starred chef Ron Siegel carries his credentials to his hometown of San Anselmo to run the show at his first restaurant while Marin reaps the reward with a new, edgy but calculated place. The bread was delicious, from Brickmaiden, but they charge for it.The wait is over. It seems the chef is trying very hard to be creative and it didn't seem to work for us. Our dessert was a lemon cake which had the consistency of a soft spongy cheesecake which also was strange and not very good.
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The duck had been stripped of skin and fat and was not that flavorful or juicy.
It was a deep gold color and tasted strongly of cumin which doesn't complement duck very well. I always order duck when it is on a menu but this preparation had a thick sauce again spread under the slices of duck.
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Fortunately I didn't crack a tooth! For the entrees we had scallops which were cooked well and were quite good. However as I bit down on the tortolloni there was a bone in the mixture. Next was the best dish of the evening the rabbit tortelloni in a delicious broth. This was followed by avocado hamachi rolls which were fine but were served on a swath of something black spread across the plate which looked unappetizing. We started with the lobster shot which was a warm milky liquid, tasting of lobster and was somewhat distasteful and strange. I was excited to try this new restaurant after reading favorable reviews, and so was surprised to find many of the dishes lacking in flavor, presentation and texture.
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