05/15/2026
Circa 1886 Restaurant
149 Wentworth Street
Charleston, South Carolina
Some restaurant reviews are immediate. Some take a day or two. And then there are places like Circa 1886 that require a bit of reflection because what they are doing is not trendy, loud, flashy, or chasing the latest culinary buzzword. What they are doing is consistency. Quiet confidence. Old-world hospitality. And in Charleston, that is becoming increasingly rare.
One of the things that has always fascinated me about Charleston’s culinary scene is how dramatically it changes season to season, year to year. Concepts shift. Menus evolve. Culinary trends come and go. Yet somehow, for more than 26 years, Executive Chef Marc Collins has remained remarkably consistent in both his presence and his approach to cuisine. That consistency matters. It says something.
Located inside the carriage house at the Wentworth Mansion, Circa 1886 feels like stepping backward in time in the very best possible way. From the moment you walk through the doors, there is an unmistakable sense of classic Charleston hospitality. Not forced. Not theatrical. Just polished, attentive, elegant service.
The restaurant offers two tasting menus — The Ashley and The Cooper — both priced at $135, which frankly feels very reasonable considering the level of ex*****on, service, pacing, and overall experience. There is also an à la carte menu available, which several of us explored alongside the tasting menu experience.
Aesthetically, the evening was flawless. One of the most impressive details was the acoustics. Even seated in a booth, we never felt crowded or overwhelmed by neighboring conversations. No yelling across tables. No feeling like diners were seated on top of one another. The room breathes beautifully.
Service throughout the evening was attentive and gracious. I will say our server was not quite as familiar with French Bordeaux selections as I would have preferred, but to their credit there was absolutely no hesitation in bringing over the sommelier, who guided us brilliantly from there.
To begin, I had the LaBelle Farms foie gras served with kumquat marmalade, charred onion meringue, benne seed angel food cake, and sweet-savory accompaniments. Presentation-wise, absolutely stunning. The table thoroughly enjoyed it, though admittedly I failed to account for the cream component within the meringue, limiting my own enjoyment slightly. Still, visually and compositionally, it was beautifully executed.
For my entrée, I chose the pork chop served with spicy garlic broccolini, crispy onions, sweet potato, and beurre blanc. Exquisite preparation. Balanced. Refined. Comforting without becoming heavy.
Another standout at the table was the catch of the day accompanied by what may have been one of the most creative dishes of the evening: a Lowcountry minestrone with field peas, green parmesan, and clam broth. A Lowcountry minestrone is simply not something you encounter often, and my goodness was it delicious.
Now let’s discuss the Cooper tasting menu.
It began with laminated brioche bread service paired with lemon chive butter, immediately setting the tone. From there came an elegant opening course featuring truffle, pistachio, pickled mustard seed, dill, truffle vinaigrette, and yuzu bright, layered, and palate-awakening.
The Royal Red shrimp course was Chef Collins’ interpretation of shrimp and grits, elevated without losing its Lowcountry soul.
Then came something you almost never see in Charleston anymore: antelope. Yes, antelope. Served with buttered turnip purée, Dijon, chow chow, green apple, and Pinot Noir syrup. Stunningly tender and deeply memorable.
The beef course followed with coriander roasted beets, potatoes, summer squash purée, and a rich beef bacon demi-glace that tied everything together beautifully.
And finally, dessert.
The strawberry shortcake soufflé completely stole the evening for one of our guests, who still has not stopped talking about it. Served with vanilla bean soufflé, Grand Marnier ice cream, and strawberry syrup, it is one of those desserts that reminds you why patience matters. Important note: order it early because perfection takes time. Allow roughly 30 minutes.
Circa 1886 is not where you go for modern gimmicks. You go for classic cuisine, elevated hospitality, polished service, an exceptional wine program, and a dining experience rooted in timeless Charleston elegance.
Absolute five stars in the HCA world.
