Madcap started with a simple idea: cook the food we actually like to eat, and do it well enough that the whole neighborhood feels welcome at the table. Our kitchen was built by cooks who came up in Manhattan fine-dining rooms and wanted to trade the tweezers for something warmer.
That means a burger we are a little obsessed with, a mac and cheese we are not ashamed to call comfort food, brunch that runs all week, and specials that follow the market and the seasons. We bake off our own buns, cut our own fries, and keep the specials board honest.
What we pour
Behind the bar we are proud to pour Other Half on draft, a short and well-made cocktail list, and the kind of wines that go with a Tuesday as easily as a celebration. Come for the Aperol spritz in summer, stay for the room.
The neighborhood table
We are a Carroll Gardens cafe and bar first. Laptops in the morning, families at brunch, friends at the bar after work. Read a little press, flip through the journal, or just stop in.