A contrasting dollop of white Parmesan mousse seeps in from the top.įour entrees run $28 to $39 and change nightly. On one side of the flat bowl is the creamy braising liquid and the other, the dumplings, diced squash, chanterelles and greens. This perfectly pressed homemade pasta dough holds rich, saucy short rib shreds. As all tomato soups need a little something on the side to soak it up, the imaginative, magical combo here is a flaky crescent pastry with Point Reyes Toma, dehydrated olives, Parmesan and basil inside.īringing something more filling into the meal, we chose braised beef short rib tortelloni ($16). As with all of the plating, the food is a vision highlighted on hand-thrown pottery from artisan ceramics in the East Bay and Seattle.īy autumn, the opportunity to slurp the fruits of our summer markets with heirloom tomato soup will have passed, but it’s a testament to how these are spun - piping hot and smooth with a visceral tomato taste and touch of art with the micro-thin zigzag of olive oil ($7). This savory bundle rests on pureed basil schmear with vibrant cherry tomatoes. On the a la carte menu, we started out with a bang with bigeye tuna circled in a unique avocado wrap with a lettuce liner and flaked with salt ($9). I went twice and equally enjoyed both experiences. Although dishes sporting foam aren’t what one might consider easy-access, in family- or wallet-friendliness, you can keep it reasonable with a glass of wine and a couple of first courses, or choose the tasting menu for a more elaborate experience. Siegel’s intention is to make the restaurant accessible enough that it becomes a regular on the local’s dining-out rotation. There’s also an eight-course chef’s tasting menu ($80). It’s divided into four sections - small bites, first courses, entrees and desserts. While the often-changing menu is limited, it has breadth and the advent of Siegel’s meticulous attention to seasonal ingredients. The mid-century-style chairs and smooth wood tables chosen by Siegel soften the interior design action. But ultimately the walls provide a handsome backdrop for swaths of color emanating from Brennan’s oversized, splashy oil paintings and inject vibrancy into the space.Īttention to detail continues with eye-catching floral arrangements in primary colors. 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.

Madcap marin dress code