While he was the executive chef of Charles Nob Hill, Siegel was selected as one of Food & Wine Magazine’s 10 “Best New Chefs in America.” Three years later, Siegel left The French Laundry to become Chef of Charles Nob Hill in San Francisco, a fusion of French and California cuisine. In 1993, Siegel moved to New York to work at Daniel, and returned a year later to work at The French Laundry in Yountville, California as an opening sous-chef to Thomas Keller. Siegel attended the California Culinary Academy in San Francisco and began working as a line cook in the Bay Area at Aqua Restaurant in 1991.
He began delving into the culinary world as a butcher in Palo Alto California. Siegel moved to San Francisco from New York when he was 7 years old. Read this phenomenal review by Michael Bauer of the SF Chronicle He recently opened Madcap in Marin County, a dinner-only menu focused on local farmers market bounty in a comfortable environment - “a place that people feel like they could come once a week,” Siegel says. After decades in the restaurant industry, Siegel has shown an impressive culinary background and now he has ventured out on his own. I believe Chef Ron Siegel took a Michelin Star this year it was deserved.Siegel is known for his 1998 appearance on Iron Chef, becoming the first ever U.S. It is not inexpensive, but it is certainly worth the price.
As the web page reflects, one can have a starter and main for considerably less if you are not celebrating with a menu degustation. The tab was a bit over $400 for two for everything. We thought the price/quality ratio was well within reason given the fact that we ordered the tasting menu with accompanying wines. Again, while not a Japanese restaurant the courses very much had a kaiseki touch. The chef "pulls this off" very nicely.Īs it was an anniversary we ordered the tasting menu with paired wines (which included one sake). It is not a Japanese restaurant, but the influence can be seen in the presentation and the taste of the food. But we did not know then that the food reflects a Japanese influence. When presented the menu and wine list we noticed that a flight of sake was on offer and thought that was a bit unusual. Decor probably not going to win an award, but very comfortable with the tables nicely spaced. Service was first-rate attentive but not overwhelming. We dined last evening and it was excellent. Madcap is a welcome addition to Marin County. Staff were friendly and attentive and earned the tip, but we won't be back. If you include the tip as standard, then just include it in your prices. I'd also prefer to decide what to tip instead of them including the 20% as a standard. The desert which should be precise was inconsistent and the chocolate base ranged in thickness from 1/4 inch to over an inch in the one small slice. The two of use had very different portions served. Portion size is also hugely inconsistent. We couldn't taste any truffle on the truffle dish and the caviar flavor was lost in a soup of foam/sauce. You don't taste the main ingredient and some things (fig with steak) seem like an afterthought on the plate. Loads of foam and sauce, but the star ingredient never shines through. Would really have preferred them to slow down. The service is good, but we felt they were in a rush to get every dish served as fast as possible.
This is really disappointing since we have such great wild salmon that is in. Waiter proudly announced that the Salmon is farmed new Zealand Salmon. Went to try it out based on a post on FB. Mexican Restaurants for Lunch in San Anselmo.American Restaurants for Breakfast in San Anselmo.Hotels near (STS) Sonoma County Airport.Hotels near (OAK) Metropolitan Oakland Intl Airport.
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