The Circle

Our group of 4 all had the Chef’s tasting menu for $100. The presentation of the food and certainly the food itself was flawless. One of our group was gluten and dairy free and the chef was able to prepare her the same menu with some slight deviations without making her feel like she was missing anything. Justin, our server made our evening very special with his enthusiasm and charm.

I am a foodie and I looked to NJ Magazine top 30 restaurants to find a new place to try. Out of the 30 for 2022, I have eaten at half of them within the past year. When considering value, the quality of food and service needs to be included for review plus the ambiance of the location. Comparing The Circle to other high-end restaurants in New Jersey, it falls short in service and catering to individuals who are gluten free. At other restaurants when I advised that I am gluten free, the staff brings out two sets of breads/chips. I also am not sure if the amuse-bouche served last night was gluten free. I ordered the foie gras which was served on toast, probably not gluten free. Michele, the waitress, should have advised me against it if it could not be served with a gluten free option. The menu looks as if it is printed on a weekly basis and gluten free options should be clearly marked. Thank goodness I am not a celiac but choose not to eat gluten. The service was mixed. Our water and wine glasses were left empty for a long time. I poured my own wine but could not refill the water glasses since no bottle was left at the table. Our dinner reservations were for 7:30 pm. I assumed that no one was going to be seated after us. There were also empty tables in the room. I felt rushed. The bus boy came by multiple times to clear our plates while during our conversation. As many of the reviewers noted, the portions are small. So if there is food left on the plate, we are taking a break to chat between bites, not necessarily done or full. The universal hint to staff that a patron is done eating is the fork and knife is left together at 5 o’clock on the plate. These are training issues that the chefs need to address with the staff. Now, lets look at the food. The presentation was beautiful, you eat with your eyes. The flavors were good for the foie gras and proteins of the main course, hanger steak and diver scallops. The steak came with 2 sides, steak fries and squash with smoked gouda. The smoked gouda overpowered the squash. We thought it was a cheese dip and not a vegetable side dish. The diver scallops did not come with any type of side or starch. The scallops were served more like an appetizer than a main course. Again, the portions were small and the waitress advising us that the menu is designed to make sure you enjoy 3 courses without being full should be a warning to all. The cost of our 1 appetizer, 2 main courses, and 2 cappuccinos was $160 before tax. Quality of food is 5-star but the lack of service, the small portions, and the limited options do not reflect the high value the cost demands.