Food Philosophy

Chef Marc Collins draws inspiration from many cuisines around the world to create a menu that is truly unique to Charleston’s fine dining restaurant scene. Drawing inspiration from historic Southern dishes and always highlighting what is local and in season, Chef Collins puts a healthful, distinctive spin on classic Lowcountry dishes. This means there is less butter and cream than typically found on Southern menus. Whole grains are incorporated to dishes and ingredients are used at the peak of flavor. The result is satisfying dishes that retain their bright, bold flavors without the large amounts of fat found in many restaurant dishes. From our Plantation Rice Bread Rolls made in house daily, to the selection of local fresh seafood, to Pastry Chef Lovorn’s incredible desserts, Circa 1886 promises one of the best restaurant experiences in Charleston, the region we call home.

Service Philosophy

Circa 1886 Restaurant knows that a great dinner isn’t just about the food or wine, but about creating a memorable and unique fine dining experience. Our professional staff is attentive, experienced and treats every guest like part of the family. Each staff member is extremely knowledgeable about the preparation and ingredients of every selection on the menu. Our servers can also assist guests as they navigate the wine list to find the perfect bottle for both food pairing and budget.