Circa 1886

Reserve

Circa 1886 Review

If you're celebrating, come to this dining room in a carriage house behind the Wentworth Mansion, where the sound level is low enough that you needn't strain to hear your companions. There's a formality here, and the wait staff has both skill and decorum. Chef Marc Collins has created dishes that are real originals; don't resist the Vidalia onion cream soup or the foie gras with crushed almonds. Crab is the central ingredient in his signature soufflé. The coffee-rubbed strip loin with corn pudding, asparagus, and truffles is remarkable. After all that beef, you may experience a chemical need for dessert—try the chocolate tasting with wonders like chocolate-chunk-brownie gelato.