Parmesan & Asiago Filet
Filet finished with parmesan and asiago, served over creamed collards and mashed potatoes.
A room with as much character as the plate.
Circa 1800 brings seasonal Southern cooking to one of downtown Fayetteville's most historic storefronts — a menu that moves with what's fresh, built around Carolina staples like bacon-braised collards, stone-ground grits, and blueberry moonshine barbecue.
The building came first. Cast-iron columns, a leaded glass transom, and a turquoise door that regulars spot from the far end of Person Street. We kept all of it, then filled it with the kind of food and drink worth crossing town for.
