From the extensive selection of rolls, the sake kawa ($12) with smoky grilled salmon skin, shiso and bonito flakes is fantastic with a pint of beer. The chef-selected sets of nigiri (seven for $32, 12 for $60) and sashimi (10 for $36, 18 for $78) could be priced much higher considering the top-class quality of the yellowtail, McFarland trout and albacore included. Ingredients are selected with sustainability in mind, with the provenance of each fish listed on the menu. Takatoshi Toshi, whose work earned both Sushi Ran and Kinjo Michelin stars, took up the lead role at Masa's after his mentor, Masayuki Ogawa, retired in 2017. Masa's is a rare treat of a restaurant, one where a chef with high-end experience offers his skills at an affordable price. Come here with an open mind and you’ll be duly rewarded.įind a wide range of rolls and seasonal nigiri at this gem in Novato. The Avatar’s Dream ($9.45), the only dessert on the menu, is really something special: Almond and vanilla gelato are served with chocolate and pistachios, with the whole package sitting atop sweet and sour mango and rose petal sauces.
He can easily tempt skeptics with the restaurant’s popular enchiladas ($17.95), blanketed in cheese, yogurt, tamarind and the house’s curried enchilada sauce. He’s used to the questions about why he’s serving Jamaican jerk chicken ($21.95) and will tell you all about Indians’ storied history in the island. Owner Ashok Kumar, a consummate salesman, is a common sight in the dining room, his geniality setting the tone for service here. You don’t normally order the enchiladas when you’re looking for Indian food, but somehow, Avatar’s makes that feel like a great call. Madcap - 98 Sir Francis Drake Blvd, San Anselmo - Scheduled to open by mid-summer.A unique North Bay restaurant group successfully combines Indian cooking with Jamaican, Mexican and other influences. Stay tuned for more details as the opening approaches.
He doesn't offer an explanation for the name, Madcap, but just says it's something he's had in mind for a number of years and he thinks it feels "pretentious" to name a restaurant after oneself. Siegel says he wishes the arrangement had worked out, but now he's getting to do what he's always dreamed of doing, right in the town he lives in, building out his own, personal restaurant. Most recently, Siegel had been heading up the Western Room at Rancho Nicasio, a position he left in December, just six months after Michael Bauer had given the place a rave review. He's also promising several fish dishes on the menu, as well as handmade pastas. It's taking shape in the former Lincoln Park Wine Bar space at 198 Sir Francis Drake Blvd, and Siegel tells the Scoop that, as has been his signature in the past, his plans are for a menu of American and Japanese-influenced fare with a focus on vegetables, simply because of the abundance that surrounds him in Marin. Inside Scoop has the news, and the name of the project, which is he hopes to open by mid-summer, is Madcap.
Chef Ron Siegel, who in his time as executive chef at the Dining Room at the Ritz-Carlton earned four stars from the Chronicle and many other accolades, and who later would take over the kitchen at Michael Mina when Mina himself decided to step back into a management role, earning raves there as well, has emerged yet again and this time he's opening his very own solo operation in San Anselmo.
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