Proprietor and chef Mike Almos says that his new restaurant is serving "regionally sourced comfort food to a live vinyl soundtrack"; he spins a revolving collection of jazz, blues and swing and encourages diners to bring in their own records.
Circa does dinner nightly and Sunday brunch. The main menu highlights local produce (including "Wall-Greens" grown in the dining room's vertical hydro-garden) and craft beer; a housemade hopped brat is braised in homebrew and Almos' chicken and dumplings gets and infusion of Belgian blonde ale.
Other comfort food offerings include meatloaf made with grass fed beef and a lamb pot roast with Belgian abbey ale gravy. For dessert, there's homemade ice cream, from a Cola float with smoked porter caramel and burnt apple cinnamon ice cream to a banana split with spiced date vanilla bean ice cream.
· Circa [Official Site]
· All Opening Alerts on Eater [~ESD~]
[Photo via Facebook]