About Madcap
Madcap - Marin County's Michelin-starred gem in downtown San Anselmo, where California ingredients meet Japanese precision under Chef Ron Siegel's singular vision. Pro tip: reservations go fast - book early, especially for Friday and Saturday seatings.
There are restaurants that surprise you. And then there are restaurants that stop you - that make you set down your fork mid-bite and recognize, with quiet certainty, that you are in the presence of something genuinely exceptional. Madcap, tucked into a corner storefront on Sir Francis Drake Boulevard in downtown San Anselmo, is that kind of place. Finding one of the region's most compelling tables in San Anselmo is not as strange as it sounds when the chef behind it is Ron Siegel, one of the most decorated culinary talents in the Bay Area, cooking entirely on his own terms in the community he calls home.
Upscale yet approachable, Chef/owner Ron Siegel's Madcap is widely recognized among the Bay Area's top contemporary dining destinations - an achievement underscored by Michelin's One Star designation, reserved for high-quality cooking worth a special trip. For Marin County, a region better known for extraordinary landscapes than white-tablecloth acclaim, Madcap's Michelin star is a genuine landmark, placing this intimate restaurant among the Bay Area's most celebrated kitchens.
The Chef - A Resume Unlike Any Other in Marin County
Understanding Madcap means understanding Ron Siegel. His resume spans three decades of high-level Bay Area cooking: Michael Mina, Aqua, Charles Nob Hill, The French Laundry, and the Ritz-Carlton. He was one of the original cooks at The French Laundry, earned four stars at the Ritz-Carlton, and led Michael Mina - each of those roles alone would define most culinary careers.
Siegel's most singular distinction belongs to him alone: he was the first American chef to beat an Iron Chef on the original Japanese show, a moment that announced his command of Japanese culinary technique to millions and foreshadowed the California-Japanese sensibility that defines Madcap today.
After leaving Rancho Nicasio in late 2016 to focus on his solo venture, Siegel opened Madcap in 2017. Bay Area food media response was immediate and emphatic, and that early acclaim has only deepened over time.
The Food - California Ingredients, Japanese Soul
Madcap is neither strictly Japanese nor strictly Californian. It is a deeply personal expression of both traditions, filtered through decades of mastery and the agricultural abundance of Marin and the North Bay.
The seasonal prix fixe menu shifts constantly. Guests may encounter tuna tartare with ginger and sesame, charred octopus over fermented pimento and Tokyo turnip puree, umeboshi with daikon and creamy ponzu, or crisp skin-on trout finished with a tableside pour of dashi. Other menus have featured kaluga caviar, abalone ravioli with nettles, rabbit tortelloni, and herb-roasted chicken with bok choy and romesco. The throughline is always the same: precise technique in service of ingredient clarity.
Desserts carry the same attention to detail. The caramel pot de creme with almond crumble and ice cream has become a recurring favorite, and a fitting final note to a tasting menu built on balance and control.
The Space - Intimate, Art-Filled, and Calmly Confident
Madcap offers an intimate dining room where art and gastronomy converge. The aesthetic is minimalist but warm: subdued lighting, contemporary artwork, thoughtful ceramics, and an open-kitchen energy that lets guests feel close to the craft without disrupting the calm of the room.
The 45-seat format creates a sweet spot - small enough to feel special, lively enough to feel alive. Guests consistently describe the experience as both relaxed and extraordinary, a difficult balance that Madcap sustains with remarkable consistency.
Marin County's Most Important Restaurant
For diners searching for the strongest fine-dining experience in Marin County, Madcap has become the benchmark. In a county that values quality, seasonality, and place, it delivers a meal that feels fully aligned with those values - intelligent, local, and memorable long after the night ends.
198 Sir Francis Drake Blvd, San Anselmo, CA 94960 (415) 453-9898 madcapmarin.com
Open Tuesday-Thursday 5:30 PM-8:30 PM, Friday-Saturday 5:00 PM-9:00 PM. Closed Sunday and Monday. Prix fixe tasting menu. Reservations strongly recommended.
Pro Tip: Reservations at Madcap are genuinely competitive, so book as far in advance as possible, particularly for Friday and Saturday seatings. Come hungry and commit to the tasting flow rather than searching for heavy substitutions - Chef Siegel builds each sequence intentionally. If your budget allows, add the wine pairing; it is thoughtfully selected and meaningfully elevates the progression of courses.