Billy’s Let’s Eat Review: Brasserie Circa

Some restaurants impress you. Others charm you. And then there are places like Brasserie Circa that make you realize halfway through the evening that you’re not just having dinner—you’re having a moment. The kind where the wine keeps flowing, laughter gets a little louder and you suddenly understand why people keep coming back again and again.

Located in Macon and open since 2013, Brasserie Circa has long been a staple for locals who appreciate good food without the attitude. In January 2025, the restaurant entered a new chapter when Chris Barton officially took ownership, though his connection to Circa goes back much further than a title on paper. Along with Miramar, Circa now sits under the same ownership umbrella, and while the restaurant has evolved over the years, its heart has remained firmly in place.

The first thing you notice when you walk into Brasserie Circa isn’t the menu or the wine list — it’s the room. Guests greet each other before they even make it to their tables. Conversations overlap. Familiar faces light up. It feels less like a restaurant and more like an extension of the neighboring country club, where everyone seems to know everyone, and if they don’t, introductions happen quickly. It’s polished but approachable, elevated but friendly and comfortable without ever feeling casual in the wrong way.

Chris Barton’s story feels very Macon. Born and raised here, he left college without finishing his degree, spent some time working construction, and eventually found himself back home, unsure of what was next. A job waiting tables — thanks to a friend managing a restaurant — changed everything. The instant gratification of hospitality, of making people happy in real time, hooked him. From there, he worked his way through nearly every role in the industry, learning the business from the ground up and training under some of Macon’s most respected chefs. He even worked for the man who originally started Circa, making his eventual ownership feel less like a takeover and more like destiny catching up.

What drives Chris now is the idea of bringing things to Middle Georgia that diners don’t always expect. He sources fresh seafood that isn’t easy to come by locally, sometimes receiving photos of fish just pulled from the waters off New England, only to have them land in his kitchen two days later. It’s that level of intention that keeps the menu exciting while still feeling accessible.

And while Macon diners can be famously cautious about trying new things, Circa has found ways to gently push boundaries without losing its audience. A sushi roll added to the menu took off almost immediately. A surf and turf special — a tempura-fried lobster roll topped with filet mignon — flies out of the kitchen every Friday and Saturday night. Chris knew it would be a hit, and he was right.

The menu itself walks a careful, confident line. It’s approachable but thoughtful, familiar but elevated. Chris is quick to tell anyone who will listen that the Blackened Mahi Mahi is wildly underrated, and once guests try it, they tend to agree. Manager Kristin has her own favorite in the Circa Burger, made with specialty beef from Rocking Chair Ranch in Forsyth, the same source used for other premium cuts throughout the restaurant.

Behind the scenes, one of Circa’s greatest strengths is something diners may not immediately see but absolutely feel: consistency. Staff retention here is remarkable. The sauté chef, Bert, has been cooking seafood and pasta since opening day in 2013. Sushi chef Gabe has been there for a decade. Kitchen Manager Suleman has been manning the grill since 2018. Several front-of-house team members have also crossed the ten-year mark. That kind of loyalty translates directly to what lands on the plate and how guests are treated — it’s confident, seamless and calm.

There’s also a sense of playfulness tucked into the walls. Somewhere around the restaurant, there are smiley faces drawn in pen by a former employee who left more than two and a half years ago. They’re still finding new ones to this day, like tiny little time capsules reminding everyone that restaurants, at their core, are built by people.

Brasserie Circa doesn’t just serve the community — it actively participates in it. During the holidays, the restaurant chooses a charity and encourages both staff and guests to contribute, matching donations to amplify the impact. This year’s focus is Toys for Tots. They also help feed children from the Otis Reading Camp and regularly give back in ways that feel genuine rather than performative.

Catering has become another growing extension of the Circa brand. Originally launched in 2018, paused during COVID and reimagined in 2022, the program now includes weddings, corporate events, charity functions and even intimate dinners hosted in people’s homes. It’s another example of how Circa adapts without losing itself.

There’s also no denying that Brasserie Circa shines brightest during romantic moments. The lighting, the pacing, the energy — it all lends itself perfectly to date nights, Valentine’s dinners and Galentine’s celebrations. On Feb. 8, Circa will host a Galentine’s Day Brunch from 11 a.m. to 2 p.m., complete with a drawing for a gift basket, giving friends an excuse to gather, toast and linger just a little longer.

And then there are the wine events — like the one that started this whole love affair. Thoughtful pairings, a relaxed crowd and the kind of atmosphere that makes time disappear. It’s easy to see why these nights are such a hit. They capture everything Circa does best: great food, great people and a space that encourages you to stay awhile.

Brasserie Circa isn’t trying to reinvent dining in Macon. It’s doing something far better. It’s refining it. Honoring the past, investing in the future and creating a place where locals feel seen, welcomed and well fed.

If you’ve been, you already know. If you haven’t, your table’s waiting. Until next time Macon, Let’s Eat!

Billy Hennessey is the food columnist for The Melody. Write him an email at newlifenkiss@gmail.com.