Austin Way Magazine - GreenGale Publishing - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.
Issue link: http://digital.greengale.com/i/461140
photography by knoxy knox photography Parkside offers a dozen varieties of oysters, including a platter of Caraquets, Malpeques, and Shiny Seas. On Wednesdays guests can enjoy the luscious morsels at half price. continued on page 66 When Shawn Cirkiel brought Parkside's upscale dining to Sixth Street in 2008, his enthusiasm wasn't necessarily shared (it's called "Dirty Sixth" for a reason). "People thought it was a crazy idea—even my friends," says Cirkiel. After shunning advice to try the Warehouse District, Cirkiel enlisted veteran restaurant architect Michael Hsu to transform a nearly century-old former steakhouse into "a beacon of light on the corner." Whether working a quiet weeknight or a crushing SXSW Saturday, Cirkiel always aims to make all his patrons feel important. And he says that simple mission "helps prepare us for SXSW." Although Parkside was conceived as a spot for oysters, burgers, and downtown fun, its menu evolved as regulars of Fine-Dining Oasis During SXSW, SHAWN CI IEL'S PArKSiDE iS A rEFugE FOr FOOD LOVErS nAVigATing THE MADnESS OF SiXTH STrEET. by tom thornton AUSTINWAY.com 65 taste this Issue: Rock-star Restaurants