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✔️Brunch ✔️Dinner ✔️Dine in ✔️Take out
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Intimate locale serving elevated seasonal California & Japanese mains plus wine, beer & sake.
Hours
| Friday | 5:30–9 PM |
| Saturday | 5:30–9 PM |
| Sunday | Closed |
| Monday | Closed |
| Tuesday | 5:30–8:30 PM |
| Wednesday | 5:30–8:30 PM |
| Thursday | 5:30–8:30 PM |
Address and Contact Information
Address: 198 Sir Francis Drake Blvd, San Anselmo, CA 94960
Phone: (415) 453-9898
Website: https://www.madcapmarin.com/
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MADCAP
… MADCAP. CONTACT · LOCATION · ABOUT. 198 Sir Francis Drake Blvd San Anselmo, CA, 94960 415-453-9898. Reservation Availability. Tuesday-Thursday 5:30pm-8:00pm.
Madcap – San Anselmo – a MICHELIN Guide Restaurant
Madcap. 198 Sir Francis Drake Blvd., San Anselmo, CA, 94960, USA. $$$$ · Contemporary, Asian Contemporary. Notes. Visited. Save. Favorite. Reserve a table. Book …
Madcap | San Anselmo CA – Facebook
Madcap, San Anselmo. 658 likes · 26 talking about this · 118 were here. Chef Ron Siegel is Chef/Owner of this intimate dinner only restaurant. Offering…
Reviews
Bruno Leveque
We had an amazing time at Madcap, what a great find! It felt more creative than most Michelin-starred restaurants in the Bay Area, and at the right price point.
Every dish was masterfully crafted, you can tell the team really pays attention to detail. The ingredients were fresh and seasonal, portions felt just right, and each plate was uniquely presented.
The staff was warm and welcoming, making sure the pace of the dinner was spot on.
The wine selection was solid, I’d recommend the Cobb (Klopp Vineyard on the Sonoma Coast near Sebastopol), which paired beautifully with every dish.
We’ll be back in 2026 to try the new menu!
… moreEvery dish was masterfully crafted, you can tell the team really pays attention to detail. The ingredients were fresh and seasonal, portions felt just right, and each plate was uniquely presented.
The staff was warm and welcoming, making sure the pace of the dinner was spot on.
The wine selection was solid, I’d recommend the Cobb (Klopp Vineyard on the Sonoma Coast near Sebastopol), which paired beautifully with every dish.
We’ll be back in 2026 to try the new menu!
Gal Gavish
Everything was excellent! The food, the service and the whole experience. And the price was fairly reasonable considering what it costs to dine out these days.
Loved it and highly recommend!
One tiny little comment is when I walked in, no one was sitting in the front room so I thought for a second I’ll be there by myself, but then I was shown into the back room and it was full. It would have been nice to see a few people up front.
We also got to chat with the owner a bit and that was very nice and educational.
Thank you!!
… moreLoved it and highly recommend!
One tiny little comment is when I walked in, no one was sitting in the front room so I thought for a second I’ll be there by myself, but then I was shown into the back room and it was full. It would have been nice to see a few people up front.
We also got to chat with the owner a bit and that was very nice and educational.
Thank you!!
Petra Sundström
It’s an amazing restaurant! Food is out of this world. It’s worth 3 stars. We have lost count on how many times we’ve been and never been disappointed. Service is super friendly, very attentive, helpful and knowledgeable but relaxed and not snobby.
… moreLaura Rabelo
It was one of the most incredible experiences I have ever had in my life. What a wonderful menu. Everything was well selected, the service was impeccable, and the place was very charming and elegant. I recommend it to anyone who wants to enjoy a gastronomic experience.
… moreRodrigo Funchal
Madcap is an incredible restaurant in Marin County. Michelin star rated with a minimum of 10 course tasting menu that is to die for. It’s an Asian American fusion and the menu changes with the seasons so you will always have a different experience. Every dish on the tasting menu will leave you breathless. Definitely a must try and it’s on the cheaper side for a Michelin star restaurant. I loved the at atmosphere, very moody. Take your special someone there if you are into Asian style cuisine. You won’t regret it.
… moreDavey Freeman
We traveled a couple hours to try this place out and we’re happy we did. Just about every dish was an intriguing mix of flavors, textures, and colors all plated very carefully. It is a fixed menu so can’t say what you’ll be getting, but our favorites were actually the off-the-menu small bites provided before the listed courses started. Staff were helpful and friendly, including a sommelier who helped us pair a sake to the menu. They also checked food allergies or restrictions and had a nice alternative for the one thing I didn’t want (swapped trout for a scallop). All in all a must try for foodies who find themselves around Marin county.
… moreSome guy who’s been there
Pound for Pound Chef always gets down.. A List chef who only seems to get better as the years go by.. always inspired cuisine… amazing wine list and unpretentious yet attentive service.. I’ve been three times and always very pleased!
Many chefs fade into not the sunset.. not this Chef. Still a very significant culinary presence in the Bay Area.. thanks chef for keeping it real.
Add on: Just had my 4th meal here and it was the best!
… moreMany chefs fade into not the sunset.. not this Chef. Still a very significant culinary presence in the Bay Area.. thanks chef for keeping it real.
Add on: Just had my 4th meal here and it was the best!
Bing G
Second time since 2021. While price has increased it still offers one of the best value in the area for tasting menu. Most of the courses are on point and creative. my favorite is the jidoji egg. The tortellini is a bit bland, but still good. I like that the atmosphere is intimate and unassuming.
… moreRaquel Araujo
This was a great dinner!
I ate the best egg of my life. I loved every dish. We got the two extra options, the caviar and the abalone. The abalone was so good. Honestly, it was so good and definitely worth the drive. We caught it on our way back from Mendocino.
… moreI ate the best egg of my life. I loved every dish. We got the two extra options, the caviar and the abalone. The abalone was so good. Honestly, it was so good and definitely worth the drive. We caught it on our way back from Mendocino.
Valerie
Madcap is a 1 Michelin-starred restaurant, so I came in with high expectations, but sadly, the experience left me underwhelmed. While nothing was outright bad, it didn’t deliver the level of creativity, precision, or excitement I’ve come to expect from a Michelin-starred establishment.
Some dishes lacked proper execution, which was disappointing. For example, the shrimp hasami came tempura-fried but arrived soggy, which undermined the dish entirely. The jidori egg in the Chawanmushi also missed the mark — the egg whites were overcooked, clinging to the edges of the bowl, which disrupted the silky texture one would expect. The dry-aged ribeye was another letdown, served slightly overcooked and at a cooler temperature than ideal. These details may seem small, but at this level, execution should be flawless.
What surprised me most was the lack of innovation. None of the dishes stood out as exciting or memorable, whether through unique pairings or fresh takes on classic recipes. Even the dessert, a meringue cake with vanilla ice cream, felt uninspired and forgettable, a far cry from the elevated finish I anticipated.
The service was fine, but again, nothing exceptional. It lacked the polished attentiveness that typically elevates a Michelin-starred experience.
In the end, the overall experience felt overwhelmingly average. Comparing Madcap to other restaurants in San Francisco at similar or even lower price points, I found myself questioning the Michelin distinction. While nothing was glaringly wrong, there wasn’t enough to make the meal special, and that’s not what I associate with a Michelin-starred restaurant.
… moreSome dishes lacked proper execution, which was disappointing. For example, the shrimp hasami came tempura-fried but arrived soggy, which undermined the dish entirely. The jidori egg in the Chawanmushi also missed the mark — the egg whites were overcooked, clinging to the edges of the bowl, which disrupted the silky texture one would expect. The dry-aged ribeye was another letdown, served slightly overcooked and at a cooler temperature than ideal. These details may seem small, but at this level, execution should be flawless.
What surprised me most was the lack of innovation. None of the dishes stood out as exciting or memorable, whether through unique pairings or fresh takes on classic recipes. Even the dessert, a meringue cake with vanilla ice cream, felt uninspired and forgettable, a far cry from the elevated finish I anticipated.
The service was fine, but again, nothing exceptional. It lacked the polished attentiveness that typically elevates a Michelin-starred experience.
In the end, the overall experience felt overwhelmingly average. Comparing Madcap to other restaurants in San Francisco at similar or even lower price points, I found myself questioning the Michelin distinction. While nothing was glaringly wrong, there wasn’t enough to make the meal special, and that’s not what I associate with a Michelin-starred restaurant.