Circa 1875 French Bistro

Supreme De Volaille (roasted chicken) was very good and moist. Salade De Betteraves (beet salad) was delicious. Soupe A L’Oignon Grantlnee (French onion soup) was just ok - the broth was not rich and flavorful; have had much better. The problem was the broccoli cheese soup (soup of the day) - first bowl came out and had broccoli pieces in it but was served like warm. Mentioned to server and he took back. Second bowl that came was totally different in texture and taste! Very odd, and it was so hot like heated in microwave and had a taste of being burnt. Very very slow service. We arrived before 6pm and entrees were served at 7:10pm. We did tip our server 22% for the effort. But he was an eccentric person with odd comments throughout meal. Table next to us thought the same. Expe

Atmosphere of bistro on some Paris streets. Everything was fine but I would like to have more taste. Wine was great.

A really enjoyable evening at Circa 1875. The escargot was excellent, and the beet salad was fresh and well balanced. The ribeye was one of the best steaks I’ve had in a long time, cooked perfectly and full of flavor. My wife loved the scallops and finished every bite. The service was great as well. Annie was attentive without hovering and did a fantastic job steering us toward the right choices on the menu. Overall, a great restaurant and a place we’ll definitely be back to.

Our waiter was extremely kind, comfortable and fast, he made us feel right at home! The Circa 1875 drink was tasty and unique, and the food was absolutely delicious! Scallops cooked to perfection. We were stuffed, otherwise we’d have tried the dessert! Next time we’re in Savannah!

Jeffrey is hands down one of the best bartenders I have ever come across. From the second you sit down, he makes you feel welcome without being overbearing, confident without being arrogant, and genuinely invested in making sure you have a great experience. His drink knowledge is deep and precise. Whether you order a classic cocktail or ask for something creative, he delivers every time with balance, consistency, and attention to detail. You can tell he actually cares about the craft and not just the pour. Beyond the drinks, Jeffrey runs the bar like a professional. He stays calm when it is busy, keeps things moving smoothly, and still finds time to connect with guests. He reads the room perfectly and adapts to whoever is in front of him, which is a rare skill. If you are lucky enough t