Madcap

“Had a really good experience at Madcap. The service was great and very attentive throughout. The food was delicious, and the presentation made everything feel even more special. Definitely enjoyed the overall experience!”

“Madcap | San Anselmo, CA Visit Date: December 30, 2021 (Retrospective Audit) It is a rare pleasure to reflect on the work of Chef Ron Siegel. Having followed his career from the legendary days of Masa’s and the Ritz-Carlton to his historic "Iron Chef" win, seeing him in his own intimate space at Madcap remains a benchmark for what a neighborhood Michelin-starred experience should be. Even years later, the technical precision of this 11-course meal stands as a corrective to the "institutional failure" I’ve encountered at larger European houses recently. The Tasting Experience The $110 menu was a rhythmic progression of texture and temperature, handled with a "humble hangout" soul that belies Siegel’s French Laundry pedigree. The Sea: The Smoked Trout Roe and Tuna with Asian pear and pine nut was an ethereal opening. The Shima Aji with satsuma mandarin and blood orange granita remains one of the most daring plays on cold textures I’ve encountered. The Technique: The Slow Cooked Egg with candy cap mushroom spuma and pistachio was an amazing lesson in umami manipulation. Earthy, sweet, and perfectly grounded. The Savory Peak: While the menu featured duck, we opted for the Dry Aged Flannery Beef Ribeye supplement. Siegel’s relationship with Flannery is the gold standard for beef in the Bay Area. Searing it on a blistering plancha created a technical crust that contrasted beautifully with the plush, marbled interior. The Finish: The Hazelnut Chocolate Cake and the tray of mignardises—specifically the canelé—offered a level of caramelized crunch that many larger pastry departments fail to achieve. The Verdict Madcap is a reminder that excellence doesn't require a sprawling view or a massive staff—it requires the integrity of the chef. Ron Siegel has never lost his curiosity, and this meal remains a 5/5 standard in my personal 90-star record. Food: 5/5 Service: 5/5 Atmosphere: 5/5 Kevin Coley | San Leandro, CA”

“We had an amazing time at Madcap, what a great find! It felt more creative than most Michelin-starred restaurants in the Bay Area, and at the right price point. Every dish was masterfully crafted, you can tell the team really pays attention to detail. The ingredients were fresh and seasonal, portions felt just right, and each plate was uniquely presented. The staff was warm and welcoming, making sure the pace of the dinner was spot on. The wine selection was solid, I’d recommend the Cobb (Klopp Vineyard on the Sonoma Coast near Sebastopol), which paired beautifully with every dish. We'll be back in 2026 to try the new menu!”

“Everything was excellent! The food, the service and the whole experience. And the price was fairly reasonable considering what it costs to dine out these days. Loved it and highly recommend! One tiny little comment is when I walked in, no one was sitting in the front room so I thought for a second I’ll be there by myself, but then I was shown into the back room and it was full. It would have been nice to see a few people up front. We also got to chat with the owner a bit and that was very nice and educational. Thank you!!”

“As a whole we enjoyed our dinner. We had the 4 course tasting + Caviar add on. The sparkling Cava by the glass ($23) was delicious. The service was sharp, professional and attentive. We really appreciated that. The food was good. There were choices: the fish course and the entree course. And everything was very tasty. But, this restaurant seems to pride itself on the experience...which was great. But, would I go back, no. One and done. Also, it was so quiet, we had to talk with out voices lowered.”