4. Restaurants

circa 1880

1100 S 1st St, Milwaukee, WI, 53204
  • (414) 431-9271
  • Store is closed

circa 1880 Menu

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Visit below restaurant in Milwaukee for healthy meals suggestion.

Auntie Anne’s ( 2500 N Mayfair Rd )

Visit below restaurant in Milwaukee for healthy meals suggestion.

Auntie Anne’s ( 2500 N Mayfair Rd )

  • Jamie Z.

    My wife and I had dinner here last night. Even turned down an invite to the Packers game and I'm glad I did. Yes, you hear me right...I'm glad I did!! We opted for the chef's 5 course tasting menu. One of the things I like about this tasting menu is you get options. I'm perfectly willing to be at the mercy of a chef (especially at a restaurant of this quality), but my wife isn't quite as adventurous, so we appreciated the options that convinced my wife to try the tasting menu. I love a good amuse bouche and the start here did not disappoint. A mini version of their beet salad (which I normally would never think to order) got us off to a wonderful start. The potato in it was interesting and delicious. Try it and you'll know I'm talking about. Next up was a delicious Chestnut Veloute. Just the smell of this dish would have been enough, but luckily, we got to eat it too! Creamy, perfectly balanced and just plain delicious. Not sure what mushrooms were in there, but they were exceptional. Next course was Pork Belly (me) and Crab (wife). Both were very good. The crab was fresh and plentiful. The pork belly, while not the best I've ever had, was certainly very good served over what was called forbidden rice. Unusual combo, but it worked. Trout (me) and Scallops (wife) was next. The trout was served over a sweet potato puree with lentils. Now, honestly, you could serve a dirty old shoe over a good sweet potato puree and I'd probably not bother complaining. But while the sweet potato puree was exceptional, the trout was the star of this dish. Perfectly cooked, sweet and smoky and simply delicious. The scallops were well seared and served over a white chocolate puree with sunchokes and almonds. An unusual combo and I found the puree to be just a tad too rich. But since it was a tasting menu portion, it was enough to satisfy. I'm not sure I would have been happy ordering this as a main course had we not done the tasting menu. I think the puree would have been too much. But an interesting dish and the couple bites I had were satisfying. On to the meat course and we got the short ribs and veal cheek. Both were very good and the veal cheek was something I was glad I tried. I would normally go for the short rib, but was happy to try both. Great combo of flavors (brussel sprouts, garlic and romaine) and the veal cheek was very tender. Was starting to get full, so only had one bite of the short rib. Short ribs seem to be the "it" item lately, so I've had my fair share over the last year, and this one seemed to stand up with the best. For dessert, the whatchamacallit was as good as advertised. I love the combo of chocolate and peanut butter and this dessert did not let us down. Also tried the pineapple dessert and it was a nice surprise. Refreshing and sweet all at the same time. All in all, this was one of the better meals I've had in a long time. The tasting menu, at $75 pp, was a bit on the pricey side, but worth the splurge. Service was good and efficient and our tandem of servers complemented the meal nicely. You will not be disappointed and it was worth missing the Packers game for!

    (5)

  • Rebecca S.

    I struggled between three and four stars, so we'll give this a 3.5* review. There was good, really good, and then just ok. The Good: The interior space is incredible- it's a great little gem. The waitstaff was very attentive and took excellent care of us. The Really Good: The food was delicious. I ordered the tasting menu with the wine pairing and had some incredible bites of food. The asparagus soup was incredible; as was the small beet starter we had (I never thought of pairing beets and horseradish- and now I want to all the time!). The Just Ok: the wine pairings were an incredibly small pour and I don't know that they were a rock solid pairing with all of the courses. I went with three other people and there's a small caviat that if one person orders the tasting menu, everyone at the table has to as well. I'm not sure why... That wasn't a huge issue, because three of us planned on the tasting menu, and one was easily swayed to try it as well. I also thought it was a little pricy for the size of the plates and the pours of wine. Now before I get eaten alive for this- I have no problem paying money for good food. Seriously- I will drop money on a meal at Bacchus and not think twice about it. That being said, this isn't Bacchus. It was a solid meal, but just a little overpriced for my liking.

    (3)

  • Matteo B.

    Very neat environment. Pork belly appetizer was delicious. Lamb entrée was good, the meat was excellent but I did not care for the eggplant\crunchy pita bread crouton mix underneath. Very good Rehorst dirty martini! I will definitely return!

    (4)

  • Virginia L.

    I thought that I would be "wowed", but alas I wasn't. The food is way over-priced and not too extraordinary. I ordered the beef cap, which weighted about 4 oz., and was very disappointed. It was tough, tough, tough. Hard to chew and difficult to cut. My friend had the salmon was was equally unimpressed. would I go back? NO. There are too many "better" eateries in Milwaukee. Portion size too small for the price. Check the menu before you visit. Cool place. Too high priced with nothing to warrant it. Seek out other options.

    (2)

  • Jess L.

    Debated giving c1880 4-5 stars, but could not. Part of the overall experience is the level of service. Based on that, I would give the service a 1. Our waiter took about 10 minutes to greet us and after ordering drinks, took another 10-15 minutes to get them to our table. Besides that, the food was super! The butternut squash soup was excellent and my Lamb with babagonoosh was so tasty. Will make the trip again and will hope the service gets it together.

    (3)

  • Amy G.

    I stopped talking when I got my scallops because they were so good. This place is well worth a visit!

    (5)

  • Danielle S.

    Absolutely the best restaurant in all of the Milwaukee area! To start, the owners had the great sense to pad the tables to help absorb sound and make the dining experience ever so enjoyable. We started with the FOIE GRAS, which came served with raspberry sorbet; this was an interesting, pleasurable and ever so tasty! EVERYONE in our party raved about their entree. The plating was presented cleanly and all ingredients tasted freshly picked. We had planned to forego desert but quickly changed our minds when the hostess described some of the delicious offerings. The staff was pleasant, explanatory and attentive but not over bearing. Every detail of the dining experience was perfect.

    (5)

  • Brian M.

    We wanted to love C1880 based upon all of the positive reviews. Unfortunately, the combination of a very, very slow service and some missteps with the food didn't live up to the hype or the expectations. First, I am a big fan of taking a look at the menu ahead of time to see what may be of interest. What is sad is that many restaurants don't keep their online menus up to date. C1880 actually had three different menus last night. The first was the one displayed on their website, the second was the downloadable PDF menu and the third was the one actually in use that night. Consistency is not optional for this and if you are going to change the menu weekly, your online menus should be listed as "sample" or "representative." We were seated at 7:30 for a table of four. The service at the beginning was quite attentive with very good descriptions of the menu items. We had the young lettuce salad, the crab with cilantro and jalapeno, the foie gras, and the beet salad. The salads were disappointing. Basically both were large plates of varied lettuce (none of which were the micro greens as described by the server) with some cubed beets for the beet salad. The foie gras and the crab were very good and very well presented. After the appetizer course, the service, attentiveness, and pace all slowed considerably. We were asked about a second bottle of wine, agreed to one, but it never arrived until we asked again. The wait between appetizers and the entrees was about 45 minutes and this with a somewhat busy, but not packed restaurant. Our entrees were the BLT scallops, the salmon, and the center cap. The scallops were well prepared and presented, albeit it a bit cold when served. The combination of flavors were very good overall. The salmon arrived cold, but was prepared well and served with potatoes, onions, and other good vegetables. The center cap was quite good, prepared well and came with a great side sauce. Unfortunately, the service was not too great after the entrees arrived, with no return visit to check in for quite some time. Desserts were a highlight with the Whatchamacallit and the Lemon being very good. The "brew at your table" coffee service was a nice touch, albeit a slow way to get your coffee especially when the process began at the same time that desserts arrived at the table. The coffee was complete after desserts were almost done. We waited once again for the check to complete our meal around 11:00pm. Not that we mind a long dinner service, but if properly paced, we could have been done around 10:00. Overall, the combination of service issues and some food issues combined to give us a lukewarm experience overall. The décor is great, but the noise factor is LOUD with sound bouncing everywhere. Even at our table of four, it was often difficult to hear each other and our server. Some acoustical deadening materials would do wonders. We wanted to like it, but it just didn't hit on all cylinders for us...

    (3)

  • Kevin R.

    C.1880 is now my favorite Milwaukee restaurant, and I've been to Braise, Hinterland, Roots (and Wolf Peach), Bacchus, Maxie's, etc. so that's saying something. Had the venison tartare and the veal loin and both were fantastic. Service was a little slow and I had a problem with the noise, they sat us next to a big party of LOUD people who were done eating but just hanging out and drinking, and they were actually yelling to each other. Talk about rude! The food made up for it though, and hopefully next time it will be a little quieter.

    (5)

  • John B.

    C and I joined Paul and Tom here to celebrate Tom's birthday last Friday night. The service was okay, but for a restaurant of this caliber, I expected better attention. The server knew her stuff, insofar as the menu items, but she was slow to arrive at our table and did not pay much attention to us throughout the evening. Also, there were bread plates on the table, but she never brought any bread. Not sure what to make of those plates. Rather than getting bogged down in details, let me just say that everything that came out of the kitchen was spectacular in every way. We were all blown away. Everything was sublime. I noted other comments about too much salt, too little salt ... everything we had was simply perfect. We really liked the interesting and sophisticated industrial meets historical in a casual fusion design scheme. Warm and cozy, with candles everywhere. Could be more romantic if it wasn't so noisy. The place was packed, seating is close together, and people talk loud. What can you do. Ask for a corner table somewhere, I suppose. I ordered a special cocktail, giving the server clear and simple directions/quantities. The drink that arrived was only a distant cousin to the real McCoy. But it tasted good as a new drink that I might call Circa Tito's Hammock. (The original Tito's Hammock is a signature drink at Tiny Lounge in Chicago). What disappointed me was the wine issue. We had an exquisite bottle of wine that we hand carried from Buenos Aires and wanted to enjoy at the celebratory dinner. C called in advance and learned that the corkage fee is $25. Outrageous for providing four glasses and a bottle opening. So we reluctantly decided to leave the wine behind and to order from the menu. Paul selected a nice red that cost $40. It was perfectly good, but didn't taste anything like a $40 bottle of wine. Or even a $25 bottle. Indeed, I later Googled it and found that it's $16 retail. I'm sorry, but marking up wine 250% is highway robbery, plain and simple. I know that this is not uncommon in the U.S., but there is no excuse for it. In other countries the mark up is in the 10-25% range. And discouraging people with a $25 corkage fee only adds to the crime. In Buenos Aires, for example, the mark up is generally 10%. And wait staff receive tips in the 5-10% range ... 10% being considered a really nice tip. Of course, staff are considered professional and receive an actual wage. If it wasn't for the server's inadequate attention and the wine rip-off, I would have rated C.1880 a solid four stars. My one star is in retaliation for being ripped off on the wine. Notwithstanding all that, we left a 20% tip anyway.

    (1)

  • Brian K.

    The food is both innovative and complex. And it's delicious. Crab appetizer was amazing and has flavor combinations unlike anything I've ever tasted. Decor was nice and understated. The $3 PBR tallboy is a nice Milwaukee touch.

    (5)

  • Stephen G.

    First time to try a American New style food. Surprised. Delicious.

    (5)

  • Karen S.

    Was really looking forward to this place since it was my husbands birthday celebration and I picked it because they said they supported local farmers, which I do also. I have to say we were all pretty disappointed. It started off with the drinks....our son got rum drink with absynthe in it and couldn't really taste any alcohol in it and mentioned it so the waiter had them make it again and it was just the same so my son said he would pay for an extra shot so it had some flavor so the waiter brought him that. We started off with the fresh pea soup as an appetizer which was good but not great. We also had the foie gras which was definately the worst I've tasted in Milwaukee. The way in which it was presented might have had something to do with it. It was on on bed of "Rhubarb Fruit Leather"......which was described as a sauce by our waiter, but when it came to the table and I tried to take a bite of it I couldn't scrape the rhubarb gel off the bottom of the plate until I took the back of my spoon and scraped at it for several seconds. Ridiculous. They did prepare the foie gras a second way, as a custard, which was actually quite nice, I talked to the host about the dish and he acted like......"and what is your problem lady?.....that's the way it's supposed to be. I then told our waiter about it and he said he would mention it to the chef but he never came back and said anything to us. The reason we mentioned it also was the waiter had said to please let them know how we liked everything because they had just opened a week before. I got the feeling that actually the chef really didn't want to know. It wasn't because they were too busy either because the restaurant only had a few tables all night long. I had the lamb for my entree and I did not like the presentation at all. Two medallions of lamb were prepared "sous vide" and I would not recommend this method of preparation as the meat came out tasting bland and flavorless........perfectly cooked but more like just eating "dead meat". Then they cooked another cut of lamb braised with a sauce and served it on the side and this was better. My husband and son order the salmon and trout I think, and they said it was fine. The final let down was the "Strawberry Puff Pastry" dessert, which was supposed to come with "2 kinds of strawberries" one macerated and the other I can't remember because it was unmemorable, I think they were just chopped up and plain, and then it was supposed to come with some kind of "flavored meringue. I LOVE meringue and this is probably not a good thing because there was a paper thin smattering of it on the plate, not enough to barely even taste it. What hutzpah these chefs have I thought to charge $9 for a small piece of puff pastry and a few measly strawberries and NO meringue to even taste. They made it sound as if it was going to be this amazing dessert and we all thought it was nothing special. What we all agreed on, was that the customer service was really lacking, even though our waiter was a very nice guy and really trying, he was not able to pay attention to our table and we were waiting around too much and there was a lack of caring that for a brand new restaurant doesn't serve you well. We won't be back anytime soon.

    (2)

  • Jo S.

    We had a WONDERFUL dinner! Two of us had the lamb (melt in your mouth), Pheasant was excellent, and great short ribs. Delicious and great service. We also had steak tar-tare and crab salad YUM. We will be back!!

    (5)

  • Patrick S.

    First off, I would rate this @ 4.5 stars with the potential for five stars with a few changes. The decor/vibe is great. Think industrial loft with vintage touches. One of the better renovation I have seen recently. The food was phenomenal. Our party had appetizers, which were more like good sized small plates. Everything was impeccably prepared and presented. We had the salmon, pork belly and crab salad. The desserts were all prepared fresh by the in-house pastry chef. We all left full and satisfied, even though no one in the party ordered a main dish. Now here comes the only real complaint. The wines on the wine list were well selected, but the wine list was small and the arrangement didn't make any sense. We could find no rhyme or reason to the list order. It was almost non-nonsensical in nature. Additionally the wines by glass that were offered did not have an option to buy a bottle, only a glass. We would have considered a few of them if the bottle option had been available.

    (5)

  • Jill T.

    My husband and I walked in off the street to check this place out. I don't know what Karen S's issue with the drinks is - I also ordered the rum and absynthe drink and, on an empty stomach, lee me assure you, theere is, indeed enough alcohol in the drinks! The cocktails are creative and well made. I can't comment on the food since we weren't expecting to spend a lot on dinner (meals at C 1880 are about $19-32) but we did stay for a cocktail just to get the flavor of the place. We definately plan on coming back when we want a nicer evening. Our one issue with the place was the menus. This restaurant features low lighting and the menus are printed in black text on darker brown paper in small font. My husband has poor eyesight and couldn't read it at all. I have great eyesight and had difficulty seeing it. What wouild a senior citizen experience? No customer wants the embarassment of having to ask the waiter to read the menu for them - C 1880 should consider printing menus on white or ivory paper in larger font.

    (3)

  • Chris W.

    This is a world class restaurant in Milwaukee. Everything was phenomenal from the moment we walked in until we left. I recommend it highly!

    (5)

  • James O.

    This place is amazing! Ask super-nice Carlie to make you their version of a dark 'n stormy...incredible. If you're looking for a great meal and impeccable service...look no further.

    (5)

  • Mike R.

    Food was excellent! Service was very good. I would definitely go back! Wine list is very good and affordable. But, there was something lacking. We were there early on a Friday night (6:00 PM). Our server(s) were very nice, but in a semi-sterile way. The atmosphere is really nice, but we were sitting by the door and it's fall, so when someone would come in a strong draft would go through. Reconfiguring how people enter or putting a better wind block inside the front door may help; and turn up the heat. The atmosphere inside needs to be warmer (temp) to compliment the aesthetics particularly in the fall/winter.

    (4)

  • Lorna B.

    Top three meals ever had. Ever. We love. See you reeealll soon.

    (5)

  • Sara S.

    so so so good. every person in the place cares about your experience - but at times they aren't all on the same page. be patient. the food is inventive and well executed. if you are a fan of craft cocktails and meat - this is your spot.

    (4)

  • J S.

    I live in Chicago and we came up to Milwaukee a couple months ago for the weekend and wanted to check out Circa 1880. We had an excellent time! The ambiance was great, and the food was amazing. I had the scallops and he had the lamb and both were Delicious! We tried a couple of the desserts which were both fabulous. You could tell the food was all prepared with a ton of attention to detail. We sat in a big booth area up in the raised area of the restaurant and it was very comfy. Wine and scotch were good too :)

    (5)

  • Gary S.

    Great new venue in Milwaukee. Very creative menu with particular favorite being the skate wing along with the crabmeat appetizer. Whatsmacalic is fabulous.

    (5)

  • donna o.

    my husband and I dined here last nite and was underwelmed from the beginning to end...our waiter was nice enough but barely cracked a smile and had to be asked for any additional comments on food and minimally answered our questions. The menu is very scarce on item descriptions so anything extra from the wait staff is appreciated. We started with a Cucumbersome drink made with Hendriks Gin and cucumber-my husband loves this gin...too bad no mention of the fact it also contained a simple syrup which didn't play well with the sea salt rim and made the drink just a little off. When asked, our waiter simply shrugged and said he would ask...we declined the offer and ordered a glass of wine to accompany our dinner selection. We had ordered the pork belly appetizer but was slightly disappointed in that it had never achieved the crispy outer layer needed to make this really pop..Don't try to wow the client with techniques such as sous vide which came up numerous times, just serve a great product. Our entrees came and again, we just felt things fell short. My veal, though pleasantly appealing visually, had large amounts of fat that seemed to have a ratio of 1:1 fat:meat. Don't know why a chef would believe this is pleasing...veal is usually absent of large amounts of fat. Again, the sous vide method we were told...OK. My husband was told that the duck was wonderful, so he was excited to taste and enjoy the duck with cherry and apricot. Instead, he was served very large, thick slices of duck breast with large amounts of fruit and compote covering and overwhelming the entree. We had the whatchumacallit for dessert. Interesting plating technique but ice cream is better at Kopps. We did finish it and he was enjoying a coffee when a woman approached and asked us about our meal and said she was the chef's mother...maybe it was the owner's mother. Either way, when I described some of our disappointments she looked blankly at me and just stood there....I was extremely polite and was very brief, unlike this review, but I have never had a MOTHER who didn't appear to have the slightest idea or interest in what I was saying approach a customer without really wanting to engage in a conversation about son's business....that was SO WRONG on so many levels! If she needs a job, check out some other area for her to hang out....DO NOT send your mother!! For the price, I will look elsewhere. Do appreciate the local ingredients, but this place will be gone by 2013.

    (2)

  • Lori L.

    I hate to move c1880 down to four stars but my latest visit was very good but not great. The service was good but not as impeccable to give them five stars again. Bread service used to be on-going and considering we both had appetizers that required bread it was a little disappointing. Water service as well was not as prompt and the restaurant was not really full. We started with the foie gras and the beef tartare appetizers. The foie gras was perfectly silky smooth with a delightful apricot spread underneath. Since you only get one toasted brioche it would have been nice to have additional bread served with this appetizer. The steak tartare was definitely not what I anticipated. I have never had a tartare that was so spicy it was barely edible. The ingredients spelled out on the menu were onion marmalade and peanut served on rye bread. Never did it say "hotter than hell" with it. Also, the onion flavor took over the star of the appetizer which was the steak. The positive is that the waiter saw that we really didn't eat much of it and took it off the bill. I was hoping for something amazing with the beautiful egg yolk cracked in the middle but it just wasn't a good flavor pairing. My friend got the duck with this amazing cascara, chocolate and cherry sauce. I tried a little taste and this is the type of dish that I remember from c1880. The unexpected flavors worked so well together I was jealous that I didn't order this dish. The duck was a perfect medium rare with a "lick off your plate" delicious sauce. My scallop dish was good but didn't have the "wow" factor like the duck. Two of the scallops didn't have a nice golden sear but were cooked to the right temperature and texture. The scallops were on a bed of heirloom tomatoes with roasted garlic slivers. I LOVE garlic but the slivers seemed out of place and were a little large to eat with the bite of tomato and scallop. The dish was well executed but just lacked the signature c1880 adventure. Don't get me wrong, I LOVE c1880 and maybe I have set the bar too high based on past dining experiences. I loved the edgy flavor combinations that used to be prevalent through most of the menu. It seems that some of it was toned down...maybe for good reason and more mass appeal. Next time I return I will opt for a adventurous dinner selection!

    (4)

  • Jake B.

    We went for happy hour. On a night of touring restaurants. You know, kid-less for 24hrs. We started with a hamachi salad. Nope. Bad. The bread service - white top - was awesome. And then... Oh man. A gnocchi dish. And then this place came alive. The reason it bares the 4.xx starts. Ugh. Yes.

    (3)

  • Dallas W.

    Best pork belly I've ever had. Loved this place! Try anything that looks weird or sounds unfamiliar... That seemed to work really well for us.

    (5)

  • David W.

    mmmmmmm! Top notch food and service. I cannot say enough about this small, farm to table restaurant. You'd never know from the outside what a gem lies inside. Enjoyed the foie gras, duck (seasonal) and whatchamacallit desert. My wife also enjoyed her scallops. Excellent wine/cocktail pairings too. My server was extremely knowledgeable about the menu and, despite all my questions, steered in the right direction every time. Next time I am in town, I will definitely return.

    (5)

  • Rick R.

    I stopped in a few weeks ago to get a bite before a Halloween party. It was close to 5:30 on a Friday evening, so the dinner rush had not yet arrived. I grabbed a seat at the bar and perused the menu. I remembered how amazing my visit was earlier this year, so it was a struggle to figure out what to order. I decided to go small plates on this visit. I started with the Butternut Squash Soup, which featured vadouvan (a blend of spices with French influence), hazelnuts, and brown beech (type of mushroom). The soup texture was smooth and creamy, contrasted by the crunch of the hazelnuts. I normally would not order butternut squash soup, but I made an exception and it paid off. This one was delicious! Several Yelpers sampled this soup atthe Wine and Dine Wisconsin event, and I know they would concur. The Smoked Salmon arrived next with roe, avocado, and pumpernickel. Wow! The salmon was fresh and light. The sour cream, horseradish and dill complemented perfectly creating an explosion of intense flavors with a perfect amount of saltiness! Pumpernickel crisps added a contrasting crunch to the otherwise soft textures of the dish. Everything on this plate served a purpose and executed well. You must try this! My meal ended with Pork Belly, with brassica (greens from the mustard family), polenta, and fermented chili. The pork belly is cooked slowly for 18 hours! It arrived tender and lightly seasoned with a perfect meat to fat ratio. A delicious cheese polenta and broccoii rabe accompanied the pork belly. The plate was garnished with a broccoli puree, peanuts for texture, fermented chili, and pickled radish. Yum! I had no room for dessert! I was stuffed! I've always felt that in order to leave a restaurant like c.1880, you needed to spend $50 to $75. My bill was just over $30 for 3 courses of very high quality ingredients prepared masterfully, and I could't add another bite. That is what I call "value." I still think the best way to enjoy c.1880 is with a 5 or 7 course tasting with or without wine pairings, similar to what I enjoyed earlier this year. That bill will be closer to $50 to $100, or more with wine pairings, but it will be worth every penny, and you deserve to treat yourselves every now and then, don't you? The key take away here was that I was able to get a great 3 course meal for around $35 plus tip. The menu changes seasonally, if not more often. If you haven't been to c.1880 yet, you're missing out.

    (5)

  • Unyime E.

    So I will go ahead and happily give this restaurant four stars. Wife and I decided to try it out before an MSO performance. Really nice place from a design standpoint. I'm not one for describing the aesthetics of a restaurant, but it was very tasteful - a lot of dark wood, great lighting, etc... For starters we had the asparagus appetizer. I honestly wasn't expecting much from the dish, but I was pleasantly surprised. The steamed/poached the asparagus to the point where it was fluffed up to double the size I would expect. Perhaps it had something to do with them removing the skin. Very soft and tender. The accompanying hollandaise sauce had great depth. I spoke with our server about the sauce, asking if they were open for brunch. Unfortunately, they're not. A shame really, because with that hollandaise you could make an outstanding eggs benedict. It was upon eating this dish that I really started to take this place seriously as a fine dining establishment. I ordered the duck a l'orange with some trepidation. In my experience, this entrée is always a risk because you could get the improperly cooked duck, the improperly rendered duck fat, or the too sweet orange sauce. They knocked this one out of the park. Duck was perfectly cooked, with great richness from the slightly liver-like earthiness. Duck fat seared properly and rendered where I didn't have to suffer through too much chew. And the orange sauce, just spectacular. I highly, highly, highly, recommend this dish. Desserts were good. My wife had a whatchamacallit, and I had the ice cream quartet. Good, but I'll probably wrap things up with a cheese plate this time. I wasn't a huge fan of the wines by the glass, the pinot was weak, and it stand up to the richness of the duck. You're better off sticking with the mixed drinks, which are incredibly good. Four drinks, an appetizer, two entrees, and two desserts. Damage was around $170...well worth the money. Can't wait to go back.

    (4)

  • Tyan S.

    Had dinner here on Saturday night We've eaten here before but this time, it truly deserves a great review. The entire experience was fantastic!! Great wine list. Had a pinot noir and then a merlot/cab franc. There were 4 in our party and we shared 3 apps.. Tomato, hamachi and foie. Such bright flavors, beautiful presentation..perfect for sharing. We had the short ribs, scallops, monkfish and gnocchi for entrees...all delicious!!! Service was fantastic. Tom was great and Josh was phenomenal...very knowledgeable and attentive. He read our table perfectly and we felt so well taken care of!! The acoustics are a bit challenging buy the energy is great. Thank you, c.1880!! Kudos!!

    (5)

  • Lowell P.

    We went here with another couple recently and took advantage of their tasting menu. The food was good but not great and we had good service. With a price point between Wolf Peach and Ardent, i expected a bit more. Nonetheless, it wasn't terrible and I may try again but it won't be my first choice.

    (4)

  • Pamela M.

    Save your shiny pennies for something extraordinary at Circa 1880. It's definitely high-end here so be prepared accordingly. I'd call this a perfect spot to have a work/colleague dinner or a special night with significant others and/or good friends. This was my third time at Circa. First time was just an appetizer for the Walkers Point food crawl and second was just for dessert. The ambience is very cool and the staff is classy & top-notch. The lights on the ceiling give that rustic, repurposed feel. Every time I look up, they remind me of spider legs in a totally cool and artistic way of design. I love it. Circa has that nostalgic feeling that a house with tons of character has. I dined with two others so when they both decided the chef's tasting was the way to go, I did not want to be the "odd man" out and to share in that experience together. For me the chef's tasting is so personal, carefully selected. One word before I go much further: Monkfish! My favorite if the evening. It was delectable and the sauce consisted of the ingredients that dreams are made of. 5 courses: (included an amuse bouche) melon/tomatillo/cucumber cool gazpacho, smoked salmon with pickled onions and dill, MONKFISH!, lamb three ways, strawberry dessert. The gazpacho was a pretty, refreshing and fun start to the meal with cool, clean, fresh flavors. The salmon was also one of my favorites, it was so delicate and balanced, the pickled sides were just enough to complete the dish. Just perfect. Not a spec too much or too little of any flavor. As mentioned above, I really enjoyed the monkfish most and would highly recommend ordering that as a meal. I'm still dreaming about the buttery, brown flavorful sauce. The boys loved the lamb dish. It was two slices of roasted lamb rounds with a nice char on the outside, lamb meatballs and a lamb jerky/bacon belly. Lastly was a choice of dessert between the whatchamacallit, which I've had before so I went with option 2: strawberry. It was a sugary cookie underneath topped with strawberries, strawberry ice cream and a 1,000 vanilla bean ice cream. That 1,000 vanilla bean was so fabulous! It had texture and crunch because it had so much vanilla bean. I would love a dessert that was centered around that ice cream, featuring vanilla flavor with a buttery and creamy surrounding, where it's sweet enough to be a dessert - but sugar is not the star. For my palate, the desserts at Circa are enormously sweet and I've now tried four of them. I might be more sensitive to sugar than the average person, just not a big fan of it across the board. I much prefer either a more buttery or slightly salty or spicy/herbaceous type of dessert. In-your-face-sweet I can't handle as much. But, lots of people can, so I wouldn't want to say that one or the other is necessarily right or wrong. It's be nice to offer a variance, though for people like me. The Sprecher Triple Abbey ($7) was delicious and I recommend that highly. My Chef's tasting meal with two Sprecher beers, tax + tip was $115. Definitely one of the highest bills I've ever paid for an individual dinner and not something I can swing on a regular basis. It was completely satisfying, however, and I was full even before the end. When I visit again, I'd like to order off of the menu and check out the portion sizes and I anticipate experiencing just as much flavor and satisfaction as I did with the chef's tasting.

    (5)

  • Ashley Z.

    Oh my goodness. This place. I stumbled upon c. 1880 during a last-minute Yelp search for a nice spot to have our anniversary dinner (which happened to coincide with Valentine's Day) that still had an open reservation. Having procrastinated, my boyfriend and I didn't know how successful we would be. Thankfully c. 1880 was the first restaurant we found, and I am SO glad that we did! Our reservation was at 10 pm, but this made the experience more intimate. The restaurant is decorated with vintage hanging Edison bulbs which set the tone nicely, and by the end of dinner we basically had the restaurant to ourselves. The amuse bouche was a bright, refreshing little bite which left me excited for the next courses. We then had a deconstructed mushroom soup which was wonderfully rich. J was particularly fond of this dish and raved about it for days. For course 3, I had a crab and fruit salad and J had pork belly with polenta, which we each loved. We each had trout for course 3, which was also very good- the fish was covered with a rich broth made from its sweat, which tasted much better than it sounds. Course 4 was short ribs with root vegetables for me and baba ganoush for J. By this point I was getting VERY full (and very tipsy) but I still enjoyed my plate. J's lamb was UH-mazing- I will be ordering that when we go back. The next phase was dessert: we started with a fun, bubbly house-made palate cleanser which was essentially a little sorbet shot. Dessert was "The Financier" for me- a sweet, buttery shortbread balanced with pleasantly tart cranberries and white chocolate shavings on top. J had the Whatchamacallit- a peanut buttery, chocolatey, ice-creamy plate of goodness. (We each tried all of each other's courses, if you couldn't tell.) Holy wow. Also worth noting: our waiter was very pleasant, patient, and informative when taking our orders and when introducing each course; this was even after what I imagine was quite a difficult day for restaurant staff everywhere. Bravo to him. c. 1880 is so worth the splurge.

    (5)

  • Joshua P.

    Spectacular food which is served as if it were art work - and it is. My compressed Watermelon Salad looked like a Picasso painting. The incredible food does not dissapoint. Each course was better than the next. The 5-Course tasting menu is an amazing experience as is the Wine Spectator Award winning wine list. I was in foodie heaven. Congrats to Chef Hauck and his team for an amazing experience I won't soon forget.

    (5)

  • Melanie C.

    Visiting the area on business. This place did not disappoint. The service was prompt and the food was fantastic. I really appreciated that the beer menu was local so I didn't have to sift through the unfamiliar names to find a local beer. My one tiny criticism is the young lettuce salad was a tiny bit salty for my taste, but so are many things. I got the duck for my entree and was almost giddy about how good it was. The bok choy was a perfect addition to the dish. Will return if/when I'm back in the area!

    (5)

  • Ilana O.

    The place: the curb appeal (or lack thereof) doesn't let on to the subdued ambiance inside. The bathrooms for one have old time-y articles (half naked men) on the walls. Not a huge place, but bigger than it initially seemed. We made reservations for 7:30 pm on a Saturday night, a month prior. We were finally seated at 8:07, and offered our first morsel of food at 8:29pm. That's where a star is lost. With a 7:30 reservation, I didn't anticipate staying until 11pm, but that is when we left. The taste: we were celebrating things all around the table, so we all opted for the 5 course tasting menu with the wine pairings, for a total of $466 for 4 people, pre-tip. There was a 3-bite salad with some special foam for the amuse bouche, the corn soup which they poured over a crunchy garnish of jalapeño, corn, possibly some carrot threads...the soup- creamy, rich, warming. From there, our choices diverged, but I had the crab, the trout, the lamb(cooked 3 ways, including this sort of lamb jerky that was divine), - then surprise, an anise smelling, pineapple tasting palette cleanser, followed by dessert. I opted for the plum over an olive oil cake, while my fellow diners got the whatchamacallit. Everyone was satisfied with pretty much every bite --- we could have probably done without one of the protein courses, we were absolutely stuffed by the end. The next morning, I still didn't feel hungry, but I felt like I should eat breakfast. My face: a wine induced smile, followed by a yawn. (It was a long evening) the wine pairings were pretty great- I'm not a huge drinker, but I drank and enjoyed all of them, except for the very last one. I am impressed with how many dishes came across our table throughout the course of the evening - new silverware and glasses with every course. Pleased with the service.... Oh and the white chocolate mini cookie at the end was a great surprise. $280 later.... This is definitely a place for a special occasion, but I would definitely consider going back if we ever have anything to celebrate again.

    (4)

  • David S.

    I consider myself a beer tartar and carpaccio aficionado and this place gets my bid for milwaukee's best beef tartar. It is simply Devine. Tenderloin chopped with a egg yolk, fresh radish shavings, and a 'secret' sauce. Be ware that it is surprisingly filling. I ordered it has an app and couldn't finish my entree because of it. While is a very high end joint, if feel the prices are a bit extreme. When I was there only 3-4 table were seated on a Friday night at 8pm. Maybe a little change in price would get people to return more often. The beet salad was also astounding as well. Will gladly go back once I can find another special occasion to justify it.

    (4)

  • Cory Z.

    Really enjoyed the tasting menu. Great wine selection too. It's in an interesting location which. Not what I expected. It's small but inviting. The tables seem a tad dated. Ask to sit up in the back. It's a lot more romantic and private. It's also feels warmer up there (tone not temp). Milwaukee has some nice small gems. I'd add c 1880 to that list.

    (4)

  • Jerry R.

    This was our first visit here and after reading so many overwhelmingly positive reviews my wife and I were both excited to try it! The restaurant is a very cool place, with a nice little upper section in the back in addition to the main dining area where we sat. We started out with a Moscow Mule, which came in a very cool (copper, I think) mug. I have a picture of this for your viewing pleasure. Our server (JP) did a great job of explaining the menu, which wasn't very big but did include a 5 course tasting option. He raved about the celeriac soup, so we both ordered a bowl of it. It was AWESOME!!! After the soup, we had the pork belly app. Which was also very good and just enough for 2, although it would be easy to split with another app if you had a table of 4. For dinner my wife had the lamb (3 ways) and I had the short rib. Both we're VERY good, well presented and fair portions. For dessert we had to try the Whatchamacallit which we had read so much about. This was also AMAZING!!! I'd say it was big enough to split with another couple except that it wouldn't be if that couple was my wife and I! I'd have absolutely no problem stopping in here after dinner somewhere else to enjoy a drink at the bar and this amazing dessert! Overall this was a great meal at a very cool restaurant. Our total cost (which included 2 drinks each) was $157 and it was well worth it. I feel that I have to give special mention to our server JP as he was not only spot on with his recommendations but provided us with a truly terrific dining experience. If I had a vote for Milwaukee Server of the Year for 2014 I'd have to say JP is getting that vote! Needless to say....we'll be back!

    (5)

  • Jennifer A.

    My first visit to c1880 was shortly after opening. My only regret is that I do not dine her more often. Most places tend to wow me in a particular category but c1880 managed to delight me across the board. The cocktails were well-balanced and appropriate for the season. The salad was perfectly dressed. The scallops were buttery in contract to the crunchy, roasted hazelnuts. And the dessert managed to play off childhood nostalgia while still being well executed and playful in a fine dining setting. I was also pleased by their responsible portion sizes. I enjoy that I could enjoy several small plates or select a larger entree. I left the restaurant feeling full and not uncomfortable. They also try to support local farms and other providers which makes the bites fresh and seasonal. The service was exceptional. The house staff was wonderful. Several members of the chef's family were in to help out too. I also was happy that the chef took a moment to check and see if we were enjoying the meal as well. It made me smile. I was confident in choosing c1880 to relax and celebrate. In fact, I plan to stop back and celebrate again. Their menu is ever-changing so I am excited to try a completely different line up. Other fun facts: Make your reservations through OpenTable in advance and take a moment to browse the menu. The descriptions, however simple and humble, include combinations of foods/words that make me salivate. c1880 is the perfect setting for a romantic dinner or a high-profile business meeting.

    (5)

  • Cynthia H.

    I was so happy to have found this gem of a restaurant on a recent business trip. Being from a state that has had a foie gras ban for the last few years, I hungrily searched for foie the minute I landed at the airport. Lo and behold Yelp directed me to Circa 1880. My first impression - the interior decor is really cool. The clusters of Edison lights hanging from the ceiling, the patina of the furniture, and the overall ambiance is quietly chic, elegant, and modern. The waitstaff - warm and knowledgeable. Someone immediately took our coats and got us seated, and our waiter quickly brought us menus and started recommending delicious things to eat. The food - outstanding. The foie appetizer was a generous slice of torchon, with streaks of blood orange painted on the plate, and served with a buttery brioche. If I had stacked it up, it would have amounted to a medium-sized foie burger. Delicious and oh so decadent. I followed it up with the black cod, perched over a pool of rich buttery leek sauce. The cod was perfectly cooked and the sauce was so good I wanted to bathe in it. Dessert was fantastic as well - a goat cheese cheesecake with a delicate squash ice cream, which was so interesting and surprisingly light (considering everything else I had eaten.) The total bill for my and my coworker came out to just over $100 including tip, which I thought was an outstanding value for the caliber of the meal. I would so be a regular at Circa 1880 if I lived in the area. As it is, I am already looking forward to the next time I have the opportunity to be in the Milwaukee area, because I will definitely be stopping by Circa 1880 for dinner.

    (5)

  • Mandy S.

    This was our first time here and I must say the it was fantastic. They focus on traditional Classic French cooking. Their techniques from souse vide to impeccable plating. Entrees range from 22 to 35 and all four from our party walked away impressed. Two people ordered the lamb 3 ways which had house made meatballs served on a slice of eggplant. I could have eight twenty of them they were so good. The had a lamb bacon along with a lamb chop that was souse vide making it amazingly tender. There was also a shiitake pate to dip it in. I ordered the black cod which was cooked perfectly fell apart and very moist. Served over red quinoa very very tasty. The other dish was the short rib which I tried a bite of. Very creative as they used onions for noodles with a cream based sauce and along with the theme perfectly falling apart tender short ribs. Last but definitely not least was the deconstructed whatcha ma callit. Just like the old candy bar but pieced together in perfect chocolate caramel crunchy harmony. Don't leave without at least splitting one with the group. Oh and their drinks were tasty but I have written enough at this point...5 stars for sure!

    (5)

  • Kraig M.

    Food and ambience 4 1/2 stars; Service 3 1/2. The starters, main courses, and dessert we had were wonderful. Their steak tartare was a nice twist on a classic with wonderfully carmelized onion marmalade. The halibut "Cioppino" was also delicious, though was not actually Cioppino, just cioppino-inspired. As other reviews have pointed out the Watchamacallit is a great dessert. The service was good but not great. The server was confused by fairly basic questions about the menu and described the Halibut Cioppino as a classic Cioppino (which it wasn't; for the record it was halibut on a bed of heirloom cherry tomatoes, and was quite delicious but doesn't resemble anything you would find if you google "cioppino"). The server called the host over to assist with questions about the wine list, which wasn't helpful. When I asked for a light-bodied red white that would pair with the halibut, he steered me away from the Pinot Noirs that I was looking at towards a Grenache. The Grenache was delicious, but very full-bodied; dark and inky and not a good pairing for fish at all. We saved the wine and drank it with dessert. There were gaps between courses that were long enough to feel they didn't quite have the sequencing of service perfected (our three courses took about three hours) and not sure whether this was the server or the kitchen's shortcoming. The space itself is classic, warm, and comfortably decorated.

    (4)

  • Shannon C.

    I have been wanting to check out c.1880 for a long time before finally heading there for drinks a few weeks ago. My two friends and I sat at the bar and had exemplary service -- the bartender who doubled as our server was attentive without being intrusive, and she definitely added to our experience. Their cocktails are a m a z i n g. We tried four between us and were dazzled by every sip. One of the girls and I split the five-course tasting menu (without wine pairings), and the food was delicious. The portion sizes were perfect to share, too -- we left feeling sated but not stuffed. I can't say enough good things about c.1880. We will definitely be back.

    (5)

  • Brad S.

    Not to be weighed down by concepts or trends, 1880 simply focuses on producing the finest food they can with the ingredients to which they have access. I got the tasting menu. It started a little worryingly - the amuse bouche was a menagerie of persimmons, figs, serrano, and about a dozen other ingredients that I forgot before my server left - while it was certainly tasty, it was pulling me in a lot of different directions, and I didn't know if I could handle an entire meal like this. Thankfully, things became a lot more focussed once we started going through the courses. A chestnut and porcini velouté was rich and umami-filled, offering rich, warm, and sharp presentations of the two ingredients of mention. Pork belly was done right and served alongside some Moroccan spices, but really, if you serve me pork belly I'm not paying attention to much else on the plate. Monkfish with fennel "five ways". Pickled, shaved, sliced, Sleepy, Dopey, and Doc. What really got me going was my lamb. It was served medium rare and taken in a middle eastern direction with fried sweet potatoes and a generous smear of baba ganoush. Serving the popular eggplant dip as a sauce was daring, and I think it worked. Dessert was the Watchyamacallit or whatever. Just eat it. There was nothing about Circa that was trendy or looking to capitalize on what's popular - it's just a team pumping out great food in a small kitchen in a highly renovated Walkers Point bar. I'm certainly a fan.

    (5)

  • Clay K.

    I'm fortunate to try fine restaurants in many different cities and after finally trying c1880, which has been on my list for a long time, I can say it would merit this rating in any city, not just Milwaukee. The menu has an interesting format. The dishes are identified by one main ingredient and three sub-ingredients. This can be befuddling as you don't really see a description of the preparation. Don't be put off by this. Use it to engage in conversation with their affable and knowledgeable waitstaff. We started with three appetizers. First up was crab with cantaloupe, macadamia and serrano peppers. The dish was a perfect way to start. It's light and citrusy. Balance and restraint are earmarks of great cooking and this dish immediately communicated those concepts. Next up was the pork belly with smoked potato, baharat and heirloom tomato. This dish had us reaching for superlatives. It has hints of middle eastern flavors with a rich tomato sauce. The pork belly was very meaty and delicious. We also had the carrot salad with golden beet, cilantro and moroccan spice. The dressing was so light it resembled foam. Another absolutely delicious plate. We shared an entree of lamb, baba ghanoush, pita panzanella and pickled cherry tomato. WHOA!!! This one made our eyes roll back with delight. Baba ghanoush is a middle eastern eggplant puree. c1880's version was rich and creamy with a texture more like hummus with tahini. The portion of lamb was more than two of us could eat. The lamb was a chop from the rack which had been removed from the bone and was devoid of fat. The flavor was so fantastic I asked what the preparation was. The lamb is brined for days then cooked using a sousvide, a device that seals the meat in an airless bag. The lamb is then partially cooked by submersion of that bag in simmering water. This method drives any marinade deep into the meat. This is one of my favorite dishes in all of Milwaukee. Simply fantastic. We were celebrating my girlfriend's birthday so we indulged in two deserts. One is a creative take on the whatjamacallit candy bar. It had two canals of house made ice cream, a chocolate mousse and a delightful crunch that resembled the inners of a butterfinger. The wine list is deep with excellent choices. We enjoyed a class of pinot noir with the lamb. Before dinner we enjoyed one of their very creative craft cocktails "The old man and the sea". Service was beyond attentive. Even the bartender came over to check on our satisfaction with the drinks and explained how they were made. I made a request via Open Table for a particular type of table and that was honored. The dining room is comfortable and unpretentious. The room is very comfortable and lighting is appropriate for fine dining. Simply put - GO - you'll love it! This is certainly one of Milwaukee's top 5 restaurants. It also has another characteristic of great restaurants - uniqueness.

    (5)

  • Matt M.

    I dined at c.1880 again tonight and the experience that the staff and kitchen provided was exceptional, as always. Service was spot on and the food was generally outstanding. The only downside of our evening was the rudeness of the table next to us. A young woman ordered the "wrong" wine (the list is actually very well put together and easy to navigate), which was $12 or $15 more than her "intended" choice. She caused a stink and quite frankly, embarrassed herself when she was clearly the one in the wrong. I felt so bad for the server, the same young man who provided flawless service and knowledge for my party and I.

    (5)

  • Meade S.

    I've been to Circa 1880 four times now, every experience has been fantastic. There's a lot of great restaurants in Milwaukee now, and I'm fortunate enough to get to eat out in them all pretty often. For me, for the last year or so, Circa has held the place as the best restaurant in Milwaukee. Everything about the restaurant, ambience, service, and the incredible food is fantastic. Each time that I've been, the menu has been different, and it just keeps getting better. Last night my partner and I had the foie gras appetizer, the unusual, but very good crab appetizer and two spectacular entrées of lamb and duck. Everything was creative, unique, very, very flavorful and artfully prepared. The wine selection is very good, and includes many bottles not found in other Milwaukee restaurants. Even the banquette seating, which I generally very much hate, is done a little better here. There's a decent amount of space between the tables, so you're not essentially eating at a four-top with strangers, as in some other restaurants in town. Put all of that together with a reasonable price tag, and it's only the general sluggishness of Milwaukee nightlife that keeps this place from having a one week waiting list to get in. If circa 1880 was in Chicago instead of Walkers Point, it would cost three times as much and be jammed to the rafters with people every night. And I would still go. :-)

    (5)

  • Chef J.

    The food, service, decor and ambience are outstanding at circa 1880. We had foie gras which was a round slice of bloc de foie gras with some dark lined patterns of cocoa. The plate had bits of salad, quince and bites of brioche. Perfect. The celeriac soup is stunning in its velvety smoothness. The presentation is first rate as they pour the soup into your bowl at the table over a thick veg reduction. We shared the scallops for an entrée. There was plenty for us both. The scallops were perfectly seared and hot. The polenta was as it should be. The rabe was the right level of bitterness, and perfectly cooked. The wine was superb. We had a 2007 Savenierres which is the mark of a selective wine list. While our server was a bit tight, she was still doing all the right things. SO were the rest of the staff. The service was that of a more expensive restaurant. Even terry cloth washcloths in the restrooms. This is a Milwaukee gem. Being from the Madison area, we always try to find a new Milwaukee restaurant, trying to continue exploring so we can expand our repertoire. But c. 1880 will keep us coming back.

    (5)

  • Melanie B.

    Bottom Line: Just go. Other details: I admit I was a little hesitant that the food was going to be "too fancy" for me based on other reviews. This was not the case however it is a special occasion place (at least for us) however I wish I could dine here weekly if my budget allowed. It was pricey but worth.every.penny. I'm serious. I got the salmon and my husband got the short ribs. Both were outstanding dishes with sides to accompany them that also could stand on their very own! The crab/corn side that same with my salmon about blew my socks off. So. good. We did not try dessert but will definitely indulge next time. Service was good. Ambiance was romantic and cozy. I'm thinking of my next special occasion right now so I can dine here again.

    (5)

  • Irene T.

    This is the kind of restaurant that would hold its own in the NYC dining scene. Scrap that, I wish I had this place in my neighborhood in NYC! I've eaten here a few times when I lived in MKE, and was impressed every time. Memorable, sophisticated food in a non-pretentious atmosphere: It really doesn't get any better than this.

    (5)

  • Jessica O.

    I'm going to come right out and state my beef with C 1880. Because seriously, this food would have been the best I've ever had. Better than Sanford. Better than some ritzy Vegas places I've been to. BUT half of our courses were in DIRE need of salt. Enough to merit a star loss. I'm a total food nerd, and I frequently find myself watching shows where food gets judged. And until eating at C 1880, I've always wondered what the heck judges were talking about when they say "This is amazing, but I'm missing salt." NOW I get it. My companion and I ordered a light, semi-dry bottle of wine and started on the five-course tasting menu. Our amuse bouche was the beet salad. It was a couple of delightful spoonfuls of a delicious beet/potato mixture, highlighted with horseradish and yogurt. It was an interesting combination that I never would have thought to order on my own, and was glad to have tried. But it definitely could have done with just a dash of salt, and ended on a rather bland note. The first course was the carrot soup. No complaints here. This dish was silky and hearty and pure perfection. There were golden raisins for sweetness, and some kind of nut (I THINK pistacchios, but I've forgotten) for crunch. It was heavenly. The second course was crab tartar with avocado and grapefruit. There was a grapefruit reduction artistically dotted across our plate that was beautiful to look at, but super bitter when tried alone. Mixed in with the creamy crab salad, smooth avocado puree, and fresh grapefruit slices, it was quite good. We didn't miss the salt AS much here. The third course was the halibut, and was the one that REALLY fell flat for us. Which was a shame, because it was so expertly done. The halibut was cooked absolutely perfectly. There was a sauce made with beets that tasted like a rich beef broth, and the fennel and onions were crunchy and sweet. However, when you made a perfect bite, it felt like every taste bud was singing, except one. There needed to be a little kick of salt to round the dish out. For the fourth course, my companion and I split paths and tried different things. I did the short rib with mustard and vegetable slaw. Again, little to no salt, just a bit of acidity from the mustard. But the short rib was tender and the vegetable slaw was delicious. My friend got the lamb with baba ghanoush and pita panzanella. The baba ghanoush FINALLY had the salt that we'd been craving, and we had this like...collective sigh of relief as that note was finally hit. We actually spread some on the short rib to make that dish better. The desserts were spectacular. We got both offerings - the Whatchamacallit and the pineapple, and both were superb. The Whatchamacallit is a whimsical treat with chocolate and brown butter ice cream, and plenty of sauce and candy bits to drag your spoon around in. (Brown butter ice cream is amazing, btw - it's not until the end that the taste of brown butter fills your mouth and it's just sooooo good). The fresh pineapple dessert was also amazing. There were rum and coconut elements, and a tuille-shaped garnish on top that turned out to be a grown-up, pineapple flavored version of a fruit roll-up. Our final bite was a small brownie petit-four that tasted just like that perfect chewy crust on the side of the brownie pan that I fight my brother for. I could have had easily twenty of those. BUT...seriously with the salt. If you're going to be a bold enough restaurant not to put it on the table, then it had better be in the food. At the end of the meal, we noticed that several tables had requested a shaker, but didn't think to do it on our own, because we felt like it would be poor etiquette. Oh well. I would give it another go, but will definitely request a salt shaker next time.

    (4)

  • Katie H.

    Great experience sitting at the bar at c1880 last weekend! We skipped the tasting menu (but would definitely return for it if we had a table reservation), opting instead for 2 starters, 2 entrees and a dessert. In contrast to the excellent small plates concept restaurants in Walkers Point, we enjoyed that the menu was a bit smaller here, since it was just me and hubby. Cocktails: the bartender made me a delicious mocktail that tasted so good I thought it might actually have alcohol in it! Hubs tried a couple of the house cocktails and was impressed as well. Starters: we had the crab - new on the menu the week we were there, and KILLER. Honestly you must get it, and it's hard to split so get one for everyone in your party. We also had the cauliflower which was good - a nice mix of textures, but not a must-try in my opinion. Entrees: someone else said the short rib was too small. I completely disagree, unless it's the only thing you're eating that day. I'm a hungry Preggo and I thought the portion was perfect along with the veggies, potatoes and heavenly horseradish sauce. My hubby got the sablefish and was also impressed. Dessert: Whatchamacallit. Epic, and nicely paired with the palate cleanser and cardamom shortbread last bite. I really enjoyed the extra little touches at the end of our meal - a sign that the kitchen really cares about the details. We will be back soon!

    (4)

  • Lanre O.

    Omg. I still have the euphoria of sitting and dining in there enjoying the amazing food that was served. The atmosphere was perfect and I cannot absolutely wait to go back and done here again. Gosh it was epic.

    (5)

  • Evan K.

    Delicious food. I had salmon when I was there. It was amazing. The deserts were tasty. The appetizers were wonderful. A great choice for special occasions or dates. My only warning is that it is very expensive. Worth it but expensive.

    (4)

  • Thomas P.

    Dinner here on Saturday night with party of seven. Absolutely world class, best restaurant in Milwaukee hands down. I had the carrot salad - sounds sort of boring but so good. For entree I had the monkfish - fantastic - the sauce is unbelievably good. For dessert, my wife and I split the whatchamacallit - as good as it gets. I would give this place six stars if I could.

    (5)

  • Dana D.

    This place is fantastic! The chef does a great job carefully preparing and presenting the food. It's all in the details! The service is top notch. The servers know the menu, and can explain it well. It is quiet enough to actually have a conversation with the people at your table without having to shout. I think it is the best restaurant in Milwaukee right now.

    (5)

  • Linn E.

    I expected a good meal, but didn't have the highest hopes after an "okay" experience at Odd Duck - we Milwaukeeans often go overboard with praise when something is new and slightly different. That being said, this was definitely in one of my top-five (if not three, but I hate to give it all up on a first date) meals - and that number includes Sanford. Beautiful and creative plating, excellent combinations of flavor and texture, and perfect wine pairings. I'm so happy this restaurant is here!

    (5)

  • Rachel F.

    Was here for a private event this past weekend, and while I wasn't able to partake in dinner service proper as it exists the other 99.9% of the time at C 1880, I feel I can pen a first, cursory review as I was thoroughly impressed with the space and the service. Situated in the old Marchese's Olive Pit space, C 1880 boasts the exact same layout but has been re-done completely; large sepia-toned prints of Milwaukee past adorn the walls, warm woods and rustic furniture fill the space, filament bulbs of varying heights dot the entire landscape (they're secured to their clustered outlets by black, draping cords... the lighting scheme is almost Burton-esque in nature). To me? It's steampunk meets late twentieth century library, folks. The cocktail list is simple yet well-crafted, the wine selections thoughtful and curated, the beer selections solid... and while you can order a pricey bottle of bubbles, you can also order a $3 tallboy of PBR. Oh, to be a Milwaukeean... The staff created a special cocktail for the evening involving GLD's Roaring Dan, pear, allspice, some Bittercube bitters... tasty! I sadly didn't snag any of the passed appetizers, but the mister certainly seemed to appreciate his bite of pork belly. It looked good, that's for sure. After perusing their dinner menu while nestled in the corner with my cocktail, I decided a few things: 1. The menu looked both simple and inventive simultaneously, the merits of which did not go unnoticed by myself, and. 2. that same menu seemed as though C 1880's working with concepts and ideas that will push the collective boundaries of Milwaukee's palate a bit... further? God I wish I could pull the trigger on their $185 truffle dinner in January. Or late December. I can't remember when it is, but oh my god I wish. (I'm like Skee-Lo.) In sum: I can't wait to go back and give this place a whirl... seems as though it's the real deal, Milwaukee.

    (4)

  • Kailey W.

    Food was pretty good but butter was super salty, so were the scallops. And scallop dish looked messy, presentation could be cleaner and more pretty. Decent restaurant. Service was good :)

    (3)

  • Tamper J.

    In short...we will be going the next time we are in town! This place is great. Loved it. Really great atmosphere. Semi formal. The waiters are dressed nicely (maybe a bit stuffy too) but the atmosphere is turn of the century, casual, and relaxed; old world mix with new. Wine is reasonably priced. The food is awesome and not too pricey. I had the Gazpacho soup and it was fantastic. Everyone at our table enjoyed their experience here. Highly recommended.

    (5)

  • Heidi M.

    The food and service at C 1880 was outstanding! I had the pork belly/forbidden rice appetizer, which was one of the most flavorful things I've ever eaten. The veal was superb as an entree. My husband ordered the crab appetizer and pheasant entree, and raved about the delicate balance of complex flavors. Dessert was a fruit crisp with rhubarb ice cream. Delicious! We're from Chicago and didn't expect to find such sophisticated food in Milwaukee. Truly, this was one of the my favorite dinners EVER. Space was intimate, unique. Staff was über-attentive and professional. Don't think twice. GO!

    (5)

  • Matt T.

    Fantastic meal. Certainly lives up to the reviews they've been receiving. Black cod was unreal.

    (5)

  • Cheri G.

    It all started with a tweet. I was looking into c1880 when I landed on their twitter page. Right away, I noticed they used a Chemex Coffee Maker, which made me miss mine. It's still packed and being shipped from Los Angeles. Chemex is amazing. I tweeted @circa1880, and the rest is history. Right when we walked inside and I gave my name, the dapper gentleman at the door, Josh, remembered me right away from said tweet. That kind of personal touch was just the start of a truly spectacular dinner. As we sat and ordered drinks, our server (I can't remember your name, but you were the sweetest!) came to discuss the dinner menu with us. Although the Foie Gras was speaking my language (and also very hard to get where we come from since most restaurants in Los Angeles stopped serving it - long story), we decided on the Crab for appetizer and Short Ribs for our Main Course. The Crab arrived and although the portion may look small, it was easily shared between myself and my girlfriend. You never fully understand how complimentary a fruit like cantaloupe can be until you've had it prepared the way Circa does. I could not stop eating it. Bits of serrano and macadamia nut were just the finishing touches it needed. In between our appetizer and main course, word traveled to the kitchen that we had come to enjoy a coffee later that evening, and the chef sent us a dish to our table: Cucumber Gazpacho. Now, I have never really had a gazpacho soup before, but I have to say this was such a surprise. The flavors of the yogurt nestled at the bottom mixed with the melon and ham...Let's just say my first gazpacho experience did not disappoint (Thank you, Chef!!)! Our main course, the Short Rib...I think I could have sat there and eaten it all night. Those giant beans (described by our server as silky) were velvet smooth. I have never had a bean like that. The short ribs were tender and cooked perfectly. Really: Get the Short Rib. After the main course and before dessert, we were brought a watermelon soda as a palate cleanser. A very nice touch. And now: The aforementioned Chemex Coffee and a dessert of Whatchamacallit: Chocolate ganache, peanuts, caramel with two modest spoon fulls of ice cream...I was in heaven. We noted that the dessert was dangerous, you really can't stop yourself from eating the entire thing. We asked to meet the Chef and he came out to see us. So: Thank you Chef Hauck, your dishes and restaurant was a great "First Dinner in Milwaukee" experience. We could not have asked for better. Your generosity and your lovely staff will have us back in again, soon. Thank you to Josh, the "jack of all trades GM," the personalized touches you infused into our time dining at Circa gave our dinner bonus points, and to our server who came to check on us often and answer all of our questions, you were very awesome and knowledgeable about the entire menu. Thank you, Circa!!!

    (5)

  • Anthony S.

    Outstanding ambiance. Tremendous service. Most importantly, delicious food. I had the Carrot Salad for my appetizer and the Short Ribs for my entree. In a word, YUMMY! My buddy had the lamb and gave me a taste. That was even better! This is a hidden jewel definitely worthy of a repeat visit, and another, and another, and another....

    (5)

  • Mike C.

    Great new Milwaukee restaurant whose reputation preceded it and it did not disappoint. We went big for our first experience and ordered the 5-course tasting menu. As such, you'll likely have an item that might not suit your pallet, but if you enjoy trying food made with skill and care, you'll really enjoy the multi-course option. We certainly did. The service was expert and each course was fully described as it was served. In addition to the 5 courses, an amuse bouche, pre-dessert, and post-dessert petite fors were served. We paired our meal with a Spanish bottle of wine that was only $30. We're fans of zingy Spanish wines (I think it was a tempranillo) and to get a bottle for that price, we had to do all we could do to not order a second! My wife and I each ordered opposite courses where we could (e.g. her the scallops, me the trout) so we could try everything. When all was said and done, our favorites were the lamb, trout, and veal. The desserts are eye-popping, but resist the temptation to order the Whatchamacallit. It's okay, but you'll be missing the opportunity to have a dessert made from seasonal fruits that are more exquisite. If you're a Milwaukee-area diner, you may ask, "If you liked it so much, Mike, why did you only give it 4 stars instead of 5?" The answer is simply because I reserve 5 stars for the truly knock-out places. I put Milwaukee's Sanford in this category. c.1880 is close and I'd give them 4.5 if I could. I suspect it won't be long before "circa" is on par with the top joints though and you should go now while you can still get a table! ;)

    (4)

  • Peter C.

    I went here for our anniversary and this place far exceeded by expectations. After originally not being able to get a reservation at the place we wanted to we made a reservation here. Let me tell you, I am glad we did! This place is really cool lower of what seems to be an old house. You walk in and the front area has about 5 tables and the bar with more seating in the back area of about 8 tables. The cocktails are all old school and really well done. All the tables seemed to be repurposed wood and different sizes and heights, which created a cool look. The place was packed! It had a great atmosphere of people enjoying good cocktails, company, and food. They do chef's dinners where the chef makes a 5 or so course meal and is all planned out with or without wine pairings but we passed on this to order some of the small plates and a big plate. We got a few small plates and soup to start off. All of these were amazing and the presentation was what really took it to the next level. The service was that of a Sanfords in regards to the details. The entrees were great and the dessert was really interesting how they did the Whatchamacallit in such a cool fashion. I would highly recommend this place to take someone out to a special meal. I would definitely go here again but mostly on a special occasion since it is rather pricey and that is why it isn't getting the full five stars.

    (5)

  • Sharon S.

    I booked a business dinner for 10 in the brand new private dining room and the next morning every guests RAVED about the service, the food and the atmosphere. They had a truly excellent dining experience and will highly recommend this venue for private dining events for smaller groups.

    (5)

  • Karen D.

    Four of us were excited to eat at C 1880 because it had great reviews, both on Yelp and in local publications. We were curious to see how the place had been transformed from the casual eatery previously at the location. The food was good. We shared carrot salads and ordered salmon, trout and short rib. The fish was tasty but the short rib dinner was exactly that: one small short rib. While the presentation was pretty, one short rib atop a dab of mashed potato makes for a scant and expensive entree. Two would have made a world of difference - at least in terms of how it appeared on the plate. For dessert, we enjoyed sharing the quartet of ice cream. So our dinner was nice - but not a standout relative to the many fine choices our great Milwaukee restaurant scene affords. Given that C 1880 is rather expensive, I think the eating experience would benefit greatly from a few ambiance enhancers: 1) the interesting industrial decor needs warming up - artwork, creative colorful lighting, or plants - - - something. It's too stark and not really pulled together well. 2) the front dining room bar area is crowded- too many tables making maneuvering around them tricky, and by extension creates quite a bit of noise. We don't necessarily avoid restaurants that are a little noisy because it can be fun to eat in an enthusiastic atmosphere. But at C 1880 there were too many distractions: noise from the bar, staff hurrying to and fro from the kitchen and the back dining area, and my slender friend mid-dinner having to "scoot in" her chair so that a couple could squeeze into their table. 3)our waiter was efficient and pleasant- but rattled far too quickly through his explanations. We had to ask for a repeat (or each other) quite a few times, which made it uncomfortable for all and made us feel hurried. "Warming up" the decor, removing a table or two, encouraging the staff to take a deep breath once in a while - and oh yeah, throwing in an extra rib, will go a long way in creating a superb dining experience at C 1880.

    (3)

  • Lisa E.

    I love this place . My friend and I stopped in and luckily we found a seat at the bar. The staff was very friendly and we talked to the bartender throughout our course. We first ordered the crab appetizer which was great but our meals were even better. My friend ordered the venison and I ordered the pheasant. You can tell this place highly values taste and presentation. What's even better is they use local produce and food. The ambience has a French/romantic feel to it. It's a good place for a date or a get together with close friends. Everyone should check this place out.

    (5)

  • Lisa J.

    The lamb was mind blowing delicious! Nice and crisp on the outside, tender & juicy on the inside. Steak tartare was good-peanuts were a nice surprise that really added to the dish. Wasn't a huge fan of the halibut. Staff was friendly, loved the ambiance!

    (5)

  • Brennan B.

    Great cocktails. Try the English Pea Soup w/ mussels & curry. Insanely good. Veal, beef cap and trout (best ratatouille I've ever tasted...) are all very delicious entrées. Desserts are phenomenal. WHATCHAMACALLIT is heaven.

    (5)

  • Dax P.

    I have been wanting to try this restaurant for some time now, and after one of my colleagues recently dined there, he said nothing but great things about the menu. We made an online reservation and dined with a group of four. The wait staff was very attentive and also well informed about their menu, being able to explain each dish an answer any questions we had about the menu. We had a few appetizers including a crab salad, a spring pea salad, and a pork belly. The dishes were very well presented, and tasted really good. It was a great start to the dinner service. Dinner included a beef rib, trout, and their signature lamb with a pita panzanella salad and a baba gounoush smear. Everything was cooked really well. The rib was nice and tender, the trout had a perfect crisp skin with moist filet, and the lamb was rock solid. What I noticed was the plating was very similar with many of the dishes and you can tell the chef like to paint, or smear whatever puree onto the plate. It was a nice touch, but not sure how I ultimately felt about it, granted I forked everything up. Coffee was fine, and being from Anodyne, I was expecting that great blend that Braise offers, but it was not the same. Coffee comes served in a Chemex which is also a nice addition to that service. Dessert was shared and we had a Watchamacallit, as well as an olive oil cake. The watchamacallit was amazing, and the olive oil cake, was just mediocre. The atmosphere is laid back, and casual. There is a dining area in the rear which we would have preferred as it was a bit more intimiate, however the table area where we sat was just fine. We all agreed the chairs were a bit uncomfortable. The cocktails, beer, and wine selection were also very good. We would return, but all agreed we would tackle a few more restaurants in town before returning.

    (4)

  • Beth Z.

    Excellent food. The 5-course tasting menu looked fantastic, although we opted for entrees and apps instead. Venison encrusted in cocoa & cardamom was exquisite and I am ordinarily not a huge venison fan. Monkfish served over honey crisp apples and a frothy sauce also excellent. Paired with lovely Pinot noir from Chile -- will definitely be going back!

    (5)

  • Laurie S.

    We had a delightful dinner here. Great small restaurant. Not pretentious. Creative food without being over the top. Good wine selection. Excellent service. One of the most pleasant dining experiences I have had in a long time. GO!

    (5)

  • Todd L.

    This was our first experience at c.1880 and it won't be our last! We did the tasting menu and it was the best dining experience we've had in a while. Our first course was the the celeriac soup, followed by my favorite, the pork belly, then scallops, veal cheek, a grapefruit julius palate cleanser, then the watchamacallit dessert. My wife's favorite was the crab, which she had instead of the pork belly. We moved to the area from Chicago a little over a year ago and c.1880 is on par with some of the best new restaurants in Chicago. The service and ambience were very welcoming as well. Aaron, our server, was great! We will definitely be back!

    (5)

  • Kevin T.

    I try to branch out and try new places, but while finishing dinner at C.1880 last night, I asked my dining companion, "Why do we eat at other places?" Dinner was just that fantastic last night...and having just spent four days in NYC, I can say that what comes out of the kitchen at C.1880 is truly top notch. We both had the tasting menu for $75 and split one wine pairing. The amuse bouche was a few bites of the beet salad: it was delicious with a perfect, crunchy texture and a slightly sour yoghurt dressing. They then dust it with horseradish, which I think is the secret. Whatever it was, beets were a great start... The soup was carrot, which gave us a bit of pause, but when it was beautifully presented in a bowl with carrot strips, toasted hazelnuts, and golden raisins--we were won over quickly. The soups was rich and flavorful, and the hazelnuts added a perfect texture. The wine pairings started here, too. We mixed it up on the next selection, sharing the crab and the pork belly. The crab/avocado/grapefruit dish was our least favorite of the night, but it was still very good. The pork belly was fantastic, though. I would have never paired parsnips with pork belly, but it works and it works well. The next course was halibut for each of us. It was accompanied with beets, fennel, and some pearl onions. The sauce (I believe that it had beets in it) was stellar. The fish was cooked flawlessly. The chardonnay pairing was perfect as well. The main course was a split of lamb and spare rib. Each was amazing, but I preferred the lamb slightly only because the accompanying vegetables with the short rib were sweet/sour slaw, while the lamb can with baba ghanoush. I love halibut as much as I love Heidi Klum, but the lamb was the best dish of the evening. The pairings were tempranillo (lamb) and cabernet (short rib)...each of which worked well. We were given a grapefruit "julius" as a palate cleanser between courses. Nice... The finale was the olive oil cake and the whatchamacallit. There isn't a bad choice here, they are just vastly different desserts. The olive oil cake is light and delicate, the whatchamacallit is decadent, chocolate-laden, and rich with caramel. Pick your poison. ...and have some port. We ate at the bar last night, but our service was excellent and well-paced. Each course was expertly detailed by our servers. Our bartender was knowledgeable about the wine pairings. She was also polite and very attentive. I truly cannot say enough good things about C.1880. I just hope that more people love it as much as I do, because I want Chef Hauck and team to do well for a long, long time.

    (5)

  • Tammy Z.

    Circa 1880 is one of my favorite Milwaukee restaurants. I can't possibly stop in there without having their featured soup which changes seasonally. Always, the best soups I have ever had. I dined at 1880 last night. My friend and I sat at the bar, our preferred seating. The bartender, Courtney, was very pleasant and knowledgable. We shared a nice bottle of wine, each had the celeriac soup, to our delight. We then shared three vegetable dishes that were all outstanding: Carrots, Califlower and Rutabega. I have eaten at Circa many times and have yet to have a meal less than outstanding! We are always greeted by knowledgable staff and we are very happy with the attention and service from Courtney. This place really never disappoints us!

    (5)

  • J Danger W.

    Our original dinner plans fell through with our choice restaurant being closed, so we did a nearby "dinner" search, & came across C. 1880. We're very glad we did!

    (5)

  • Justin G.

    Circa 1880 did not disappoint. It is a locally sourced, organic as it can be restaurant with a menu that changes daily/weekly depending on what ingredients are available. The decor was simple, but classy and had a unique look and theme that was carried through from the lighting fixtures to the table format. If this spot had a lake view, it would have been flawless. Prices are high but you pay for the table experience. This had to be the best table service I have ever received in Milwaukee. The server and hosts were very attentive and changed out our plates and silverware frequently. Any concerns with the food were promptly addressed and the chef's mother even stopped by for a table visit! A very nice surprise. We ordered the five course special for the table. This is recommended if you want a taste of what is on offer that week. The timing of the delivery of each of the courses was a pleasant pace and it never felt like we were waiting. The presentation itself was very unique and funky. The taste profiles of each of the dishes was a definite departure from my typical standard but wowed me. Each bite had its own unique taste. The food was extremely fresh and top notch. I tried my best to take my time and savor all of the smells and tastes, but it tasted so good I couldn't help but scarf it down pretty quickly. Our table had a slight concern with how the rib eye was cooked (a bit chewy) but the staff went to extreme measures to make sure that we were satisfied overall (offered another course to replace it, but we were too full so they comped a round of drinks for the table) and it made up for this small issue with our dinner. Highly recommended, and will be back. (We also had a gluten-free diner with us and she was able to enjoy 90% of the food served to us.)

    (5)

  • Becca M.

    Excellent food- and seriously cool decor. We were seated in the back of the restaurant near the fireplace and so even though it was a bright sunny evening, the darker tones set a nice quiet mood. My husband took me here for my birthday and it was fabulous. He got the scallop "BLT" and I got the salmon- not only was it perfectly cooked, but it was a decent sized piece of salmon and my husband had 5 nice sized scallops. When I go to a $25 a plate place I am paying for flavors/ingredients etc. and I don't expect tons of food- and although this was definitely not the typical giant "American sized" meal, it was also a nice portion size for the quality of restaurant. We didn't have dessert (we had a giant piece of chocolate cake from C.Adams bakery in the public market waiting at home) but the couple at the table next to us ordered icecream of some sort which they loved so much they interrupted us to offer us a bite. We declined, but it must have been pretty good to offer a bite to the stranger at the next table over. Definitely recommended.

    (5)

  • Geri P.

    After accidentally driving right past this little hidden gem, I had one of the best dinner dining evenings in the city! The staff was attentive, the mood was intimate, and the tastes were both exceptional and plentiful. The menu is changing often but the balance of flavors is exquisite. Save room for dessert! The vegan friendly dairy-free trio of sorbet (coconut/pineapple/strawberry) was a pleasant surprise especially paired with authentic Italian limoncello. Overall: exceptional, the perfect place for an intimate dinner with one or two couples.

    (5)

  • Amanda S.

    This place has been on my radar but I didn't have a chance to go until my boyfriend suggested we go for my birthday last week. We are serious foodies so we were dying to make the trip. The staff genuinely cares about making sure you have a fine dining experience. The food was very tasty and inventive, definitely out of the ordinary for Milwaukee, especially in a semi-casual establishment in a semi-casual part of town. Our waiter was very knowledgeable about the menu and the history of the building, and the spiel is obviously part of the experience they want you to have at the restaurant. The decor is awesome, featuring many historic lithographs of Milwaukee. They have a small but good wine list and several local beers on tap. I had a wine flight and my boyfriend had Lakefront IPA. The wine list changes seasonally with the menu. The malbec was fantastic. We started with the Beet appetizer, which was out of this world. Arugula tossed with almond vinaigrette and topped with slivered almonds, goat cheese, red beets, golden beats, and dehydrated beet chips, served on a plate painted with an eye-popping hot pink beet and goat cheese puree (which we scooped up with crostini). Perfection. I had the salmon entree, which was terrific. The salmon was perfectly cooked and incredibly flavorful, served with a creamy red pepper sauce, purple and fingerling potatoes, and onions. The chef kindly accommodated me by preparing the dish sans bacon, as I do not eat pork, but I am sure it is delicious with it as well. My boyfriend was somewhat underwhelmed by his veal (he thought it was too salty and kind of bland) but felt he would have really enjoyed something else on the menu, so he plans to return. We were given a delightful palette cleanser which was their version of an "orange julius," orange sorbet served with orange juice, sparkling soda, and foam. For dessert we had the Whatchamacallit, which is caramel and chocolate ice cream served on chocolate ganache and sprinkled with crunchy rice clusters. Very delicious. It is appropriately pricy, but we will certainly return for our next special occasion.

    (4)

  • Sally M.

    Just had dinner at c.1880 tonight and we were blown away! The food is absolutely fabulous and can't wait until we can eat here again. Pricey but well worth it. We had the lamb and the scallops and both were out of this world delicious.

    (5)

  • Karen J.

    I tried out this place within a few weeks of its opening--with new restaurants, I sometimes expect "growing pains" as they adjust and find their rhythm. However, my experience was great! The dishes are unique, creative, tasty, and well presented. The head chef and owner has a penchant for all things pickled, which I found to be fun. Prices are high for me, but for foodies willing to invest in the experience it is worth at least a try.

    (4)

  • Jason K.

    The food is ridiculously good! Great for that special night or to grab a drink and some food with some friends.

    (5)

  • Lynn B.

    This was my first time at c. 1880 and it won't be my last. While at first I was hesitant due to the fact it always looks empty, I had heard great things. Once we were seated, it was clear why it looks empty; not only do they seem to seat you in the back first, but it's one of those later dinner places, where most of the diners were arriving at 8 and 9pm. The food was unbelievable. One of the best meals I have ever had (short rib with polenta.) Our waiter JP was ridiculously fantastic and attentive. He knew the menu inside and out. The ambience was wonderful, although I actually found myself wishing the lighting was dimmer. I don't have a single complaint about anything. From the moment we walked in, we felt welcomed. Be forewarned you will be spending a pretty penny, but you will have no regrets. (The entrees vary from about the $25-35 range). I have eaten gourmet meals all over the world, and this one was on par with them all.

    (5)

  • Marvin M.

    High class place to go out for a nice dinner. I went on a Wednesday and was one of just a few tables, so it's a great time of week to give this place a try. I've heard weekends are difficult to get reservations. I shared and ate multiple appetizers for dinner, so I can't really speak to the entrées. I can say that the shrimp was very flavorful. If you're squeamish about seeing the whole shrimp--eyes and all--stay away from this dish. The meaty area of the shrimp was exposed so you don't have to peel them. The soup was also excellent. The presentation and serving of it is high class. My only disappointment was not being able to sit in the bench seating area in the back. They would allow us to sit there; I'm guessing because it would spread the few people apart and make it feel empty. All in all I'd go back. Good was well prepared and tasty.

    (4)

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Map

Opening Hours

  • Tue

Specialities

  • Takes Reservations : Yes
    Delivery : No
    Take-out : No
    Accepts Credit Cards : Yes
    Good For : Dinner
    Parking : Street
    Bike Parking : Yes
    Good for Kids : No
    Good for Groups : Yes
    Attire : Dressy
    Ambience : Trendy
    Noise Level : Average
    Alcohol : Full Bar
    Outdoor Seating : No
    Wi-Fi : No
    Has TV : No
    Waiter Service : Yes
    Caters : No

circa 1880

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