Madcap

• "Madcap as a Humble Hangout Highlighting Local and Seasonal Ingredients"
  Despite its Michelin star status and upscale culinary skills, Madcap is described as a humble, approachable hangout that focuses on showcasing the best local and seasonal ingredients with minimal fuss, balancing elegance with comfort and attentive service.

• "French/California Cuisine with a Japanese Bent and Unique Flavor Combinations"
  Chef Ron Siegel’s style at Madcap blends French and California influences with a Japanese touch, resulting in thoughtfully composed dishes that are delicate yet allow each element to be distinctly tasted. Examples include innovative dishes like cannoli with smoked trout roe and uni, and duck tortelloni paired with basil ice cream.

• "Intimate Setting Run by Chef and Wife with a Relatively Affordable 10-Course Tasting Menu"
  Madcap is a small, intimate restaurant personally run by Chef Ron Siegel and his wife, offering a 10-course tasting menu priced around $125, which is considered a bargain for the quality and caliber of the meal. The atmosphere is casual enough to accommodate both special occasion diners and those in casual attire.

The most honored or signature ingredients at the Michelin-starred restaurant Madcap in San Anselmo include:

• Japanese Shimi Aji (Horse Mackerel): Served as sashimi with playful garnishes like radish cut into fish shapes, shiso gel, yuzu gel, and Syrah grape sauce, highlighting delicate yet refined flavors with a Japanese influence.

• Candy Cap Mushrooms: Used in a spuma with miso and lemongrass that covers a soft Jidori egg, imparting an intense maple syrup-like aroma and flavor, paired with buttered toast points for an elevated egg dish.

• Duck (especially in tortelloni): Duck tortelloni with a chanterelle and miso broth is a staple, blending Italian and Japanese culinary elements, showcasing supple pasta and juicy duck filling.

• Ora King Salmon: Presented with both stewed and roasted eggplant, crisp skin, and a robust dashi broth, emphasizing umami and delicate balance.

• Heirloom Tomatoes and Tomatillo: Featured in a signature soup with crunchy croutons and cubes of charred beef, highlighting local and seasonal produce.

These ingredients reflect Madcap’s style of combining French/California cuisine with Japanese influences, focusing on peak seasonal and local ingredients with elegant yet approachable presentations.