11/14/2022 0 Comments Madcap san anselmo![]() San Anselmo’s Madcap, Ron Siegel’s first restaurant, earned a coveted star from the Michelin Guide, it was announced Thursday. Michelin Guide 2019 MADCAP RECEIVES MICHELIN STAR Desserts are also artful and fun, as seen in a cube of Japanese cheesecake set on a lid over shiso-panna cotta with hot pink huckleberry foam. Highlights unveil house-made, toothsome tortelloni filled with delicately braised rabbit, resting on a miso-mushroom purée and capped with parmesan espuma. Both à la carte and fixed menus are offered and are sure to feature some of the kitchen’s more surprising concoctions. While each composition is likely to change with the seasons, every bite remains well crafted, balanced and teeming with unique flavor combinations. At its soul, this is a humble hangout, striving to highlight the best local and seasonal ingredients with little fuss. This is his first solo project and it reflects much of his background as a chef with Californian sensibilities and subtle Japanese influences-note the paper lamps and minimalist décor. The superb culinary skills on display should be no surprise considering that Chef/owner Ron Siegel worked at some of the West Coast’s more renowned kitchens, including The French Laundry and Masa’s. Upscale yet friendly and approachable, Madcap is fast becoming one of the Bay Area’s beloved destinations for contemporary dining. Sonoma duck breast composed with stone fruit purée and the season's greenery is lean and velvety.ĭesserts, such as the caramel pot de crème with a double hit of almond crumble and ice cream, are simple perfection. Highlights include heirloom tomato soup with wedges of tomatillo, crunchy croutons and cubes of charred beef, as well as crisped shrimp atop an array of cucumber and melon. While each composition is likely to change with the seasons, every bite remains well crafted, balanced and teeming with unique flavor combinations. Elegant, yet comfortable, the service here doesn't miss a beat.īoth à la carte and fixed menus are offered and are sure to feature some of the kitchen’s more surprising concoctions. Madcap reflects much of his background, but at its soul, this is a humble hangout, striving to highlight the best local and seasonal ingredients with little fuss. The superb culinary skills on display should be no surprise considering that Chef/owner Ron Siegel worked at some of the West Coast’s more renowned kitchens, including The French Laundry. 198 Sir Frances Drake Blvd., San Anselmo, 41.Upscale yet friendly and approachable, Madcap is one of the Bay Area’s top destinations for contemporary dining. Open for dinner Mon and Thu 5:30pm-9:30pm, Fri-Sat 5:30pm-10pm, Sun 5pm-9pm (closed Tue-Wed). The design was meant to be approachable but still sophisticated and destination-worthy. #MADCAP SAN ANSELMO PLUS#The 47-seat space was previously Lincoln Park Wine Bar and was completely remodeled with some help from designer Michael Brennan, now featuring Venetian plaster walls, chandeliers, dark wood tabletops, and velvet banquettes, plus there’s a cozy bar with a marble countertop. In addition to the wine and international beers (look for some Japanese selections), there are also some seasonal sake cocktails, like the Chiyo Chiller, with Choya umeshu (plum liqueur), lemonade, sparkling water, and mint. Dishes will feature Siegel’s technique-driven style, with plenty of Japanese influences (one of his trademarks). You can order à la carte ( menu here), but there’s also a chef’s tasting menu ($80 for 8 courses). Chef Ron Siegel has been a well-known chef at some of SF’s finer establishments (Michael Mina, The Dining Room at the Ritz Carlton, Masa’s, Charles Nob Hill, and Aqua), as well as Yountville’s The French Laundry, and now after two decades of working for others, he has opened his first solo restaurant, ~MADCAP~ in San Anselmo. ![]()
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