Circa harkens back to a time when soda was called pop, music was played with classic hi-fi stereo components, and time moved at a slower pace. We serve rustic, slow-cooked California comfort food paired with craft beers and great wines. Everything is proudly made from scratch using locally sourced produce, and all natural fresh meats.
Chef Mike Almos and his wife Terri opened Circa in 2014, their first joint venture, in the University Heights neighborhood of San Diego.
About Chef Mike Almos
Mike grew up in Leucadia and is a lifelong San Diegan. As a kid he surfed, skateboarded, played baseball and basketball, but it was soccer that really got him hooked (he still plays organized soccer when he’s not in the kitchen). Mike has always loved the ocean and lived aboard his sailboat for 12 years in Point Loma before meeting his wife Terri and moving ashore to live with her in their 1920s Spanish bungalow in South Park. Mike is drawn to all things vintage, from vinyl music on vintage hi-fi stereos, retro style clothes and cool hats, to rumbling in the mountains on his Harley Road King Classic.
Mike started cooking at the age of 15 and has worked in a wide variety of restaurants and catering environments. Mike has designed, opened, and worked in several San Diego restaurants (Piret's, 150 Grand Cafe, Delicias, Roger's on Fifth), and most recently served as regional executive chef for a North American catering company providing cuisine for Qualcomm Stadium and the San Diego Convention Center. Circa is Mike's first solo restaurant.
Mike has long been a proponent of local product and his philosophy is to buy fresh and buy local. He believes that Mother Nature is the best chef and the longer she touches the produce the better it will taste. Mike tries to stay out of the way of natural flavors and let the food speak for itself. While he is well versed in a wide variety of culinary styles and techniques, his focus is in French theory incorporating the regional flavors of the Southwestern/Baja California and old fashioned preparation techniques to make slow-cooked rustic dishes. He calls it California Soul Food!