![\"SDUN](\"https:\/\/sduptownnews.com\/wp-content\/uploads\/2014\/06\/circa.jpg\")
<\/a>For starters, he retained the cherished, homelike ambiance established by the former Farm House Caf\u00e9. Modernizing the cozy space in faux-rustic elements or splashy d\u00e9cor would have killed it. Secondly, he chose a succinct, catchy name that has miraculously escaped other local restaurateurs despite its designation for culinary hotspots in San Francisco, Seattle and Washington, D.C.<\/p>\nMore importantly, Almos brings three decades of cooking experience to the table, having worked for numerous restaurants and catering companies throughout San Diego County that included Delicias, the former Vagabond and 150 Grand.<\/p>\n
\u201cI\u2019ve done haute cuisine, fusion, the whole nine yards,\u201d he said, explaining that his menu at Circa is driven expressly by San Diego\u2019s burgeoning craft-beer scene. \u201cThe food here is more blue jeans than slacks,\u201d he adds.<\/p>\n
He\u2019s right, and nobody\u2019s complaining about his use of beer in many of the dishes. An appetizer of house-made bratwurst receives the pale ale jus it deserves. It\u2019s presented over a bed of excellent sauerkraut and with beer-spiked mustard and house pickles parked alongside.<\/p>\n Another starter, Baja white shrimp, is bedded on a novel pottage of Belgian blonde ale and farmer\u2019s cheese. We couldn\u2019t detect the beer in this case, but a solid Mediterranean flair is achieved from the additions of tomatoes and fresh basil, leaving behind a thick, tangy sauce that we mopped up gleefully with complimentary spoon-drop biscuits.<\/p>\n The chorizo that\u2019s apparently woven into creamy hominy dip also evaded us, but the bright bursts of lemon oil and cilantro in the puree didn\u2019t. Served with warm corn tortillas, the dish is Mexico\u2019s clever answer to hummus.<\/p>\n Skipping over spinach salad incorporating smoked cheddar, green beans and potatoes \u2014 and another comprising locally grown butter lettuce, farmer\u2019s cheese and green-tomato dressing \u2014 we cut right to the chase with a couple of entrees that we trust won\u2019t disappear from the seasonal menu anytime soon.<\/p>\n The \u201cbeercan chicken & dumplings\u201d has been a top seller from day one. It packs the medicinal warmth of grandma-style chicken soup but with an herby essence you\u2019d expect if a French chef attempted the all-American recipe.<\/p>\n The lightweight dumplings are made to order from flour and cornmeal. They rest in a moat of Pilsner and chicken stock fortified with leeks, fresh sage, celery, carrots, onions and leaves from Brussels sprouts. Chunks of slow-cooked chicken (white and dark meat) provide generous measures of tender protein. All told, the dish exceeds its Midwest familiarity with nurturing textures and earthier flavors.<\/p>\n<\/a>