Circa By John Bragg
Circa offers contemporary American Cuisine influenced by Chef Bragg's Tennessee roots and classic French training at Le Cordon Bleu. Using the freshest regional ingredients at our disposal, we strive to achieve the "Circa" experience: special culinary moments reminiscent of the finest dining experiences you've had. In the center of Circa's dining room is the stunning Wall of Wine, consisting of exciting wines selected specifically for their sense of newness, originality, and affinity with Circa's cuisine. The staff, led by General Manager and veteran Sommelier Randy Caparoso, has been thoroughly trained to execute service with a sense of caring and attention to detail rarely seen in Memphis. Private Dining is available for up to 18 in The Boardroom and for up to 8 at The Chef's Table. Reservations are required for private dining facilities. Catering and rooftop dining also are available.