THIS RESTAURANT HAS CHANGED LOCATIONS Circa by John Bragg

THIS RESTAURANT HAS CHANGED LOCATIONS Circa by John Bragg Restaurant Review:

Trained at Le Cordon Bleu in France, chef John Bragg knows a thing or two about fine foods. But he hasn’t forgotten his Southern upbringing. The two worlds meet with updated Southern classics such as sorghum-cured rack of lamb and sweet potato shiitake flan. Bragg relies on fresh, locally sourced produce so menus vary by season, and a choice of small-plate portions is available for quick, light dinners. Wine is a focal point with a list that steers clear of the usual suspects. If you are looking for a good food-wine match, you’ll find suggestions both on the menu and from the servers. Bragg’s Wall of Wine, quirky blonde-wood wine rack partitions filled with various wines, separates the tables in this elegant establishment.