The Hottest Restaurants in San Francisco Right Now, January 2018 Siegel intuitively balances ingredients, turning out food that excites but never overwhelms the senses.- Michael Bauer/ May 2018 Eater SF He also offers a must-try nine-course tasting menu for $88 that includes some dishes on the ever-changing menu and a few new creations. one night he offered four bite-size cubes that look like petit fours layered with almond cake, duck liver mousse, hibiscus gelee and a tiny yellow flower garnish. the food is every bit as good as when he was cooking at the higher-end places. at his comfortable, relatively casual restaurant in San Anselmo, he’s joined by his wife, Kim, who handles the front of the house. He was also the first American chef to win the Japanese Iron Chef contest, and this Asian influence informs his cooking. ![]() He was one of the original cooks at the French Laundry and has proved himself at the now-closed Masa’s and Michael Mina. that sounds like a sweeping statement, but chef-owner Ron Siegel had a four-star track record at the Ritz-Carlton. Looking for the best food in Marin? Go to Madcap. Marin Independent Journal/November 2018 SAN FRANCISCO CHRONICLE TOP 100 RESTAURANTS Siegel, the first American chef to beat an “Iron Chef” on the original show, left Rancho Nicasio in late 2016 to focus on his then-unnamed solo venture. Siegel’s résumé spans three decades of award-winning Bay Area restaurants, including Michael Mina, Aqua, Charles Nob Hill, the French Laundry and the Ritz-Carlton, and most recently was at Rancho Nicasio’s Western Room. 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. Upscale yet friendly and approachable, Madcap is one of the Bay Area’s top destinations for contemporary dining.
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