![]() ![]() 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. Aesthetics will be an afterthought if funds are available.The wait is over. (He also said he wasn't interested in names that were too difficult to explain - "like artichoke or apple or something.")Ĭonsidering how it's his first solo project, Siegel said he's working on a shoestring budget getting the space ready to open. "No offense to anyone else that does it, but it just seemed pretentious, for me anyway," Siegel said. ![]() It's a name he's had in mind for years, mainly because he never wanted to name a restaurant after himself. The unpredictable nature of the business is part of the reason Siegel decided to name the restaurant Madcap. "Now I have something that I've wanted for years. "I had hoped Nicasio would work out, but it just couldn't," he said. (Chronicle critic Michael Bauer gave the place three stars.) About six months after Bauer's review, Siegel left. Siegel's last significant post was at Rancho Nicasio, where his tasting menu of California cuisine at the building's Western Room received critical acclaim. The chef isn't committing to specific dishes just yet, but he did say there will be handmade pastas and raviolis, several fish dishes and salads. They can vary even from week to week," he said. "I'm not a vegetarian, but there's just so much you can do with vegetables. Siegel even plans to tie the restaurant's days of operations - Thursday through Monday - to the Marin County farmers' markets. The menu is American and Japanese-influenced fare, with a focus on vegetables. ![]()
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