Parkside has anchored East 6th Street since 2008, when Chef Shawn Cirkiel opened it as the city's first gastropub — ingredient-driven, seasonally minded cooking before farm-to-table became Austin shorthand.
The raw bar is the centerpiece: freshly shucked Northeast Coast oysters with house-made mignonettes, alongside ceviche, raw bass, and beef tartare. A New York strip and other steaks round out a menu built on local produce and sustainably raised meats, with lamb chops and salmon drawing regulars back. The bar pours cocktails, wine, and a selection of Texas and agave spirits, and happy hour has developed its own following.
Beyond the main dining room, Parkside runs a private dining room with exposed brick and leather banquettes, plus a second-floor event space with a covered patio overlooking 6th Street.
The raw bar is the centerpiece: freshly shucked Northeast Coast oysters with house-made mignonettes, alongside ceviche, raw bass, and beef tartare. A New York strip and other steaks round out a menu built on local produce and sustainably raised meats, with lamb chops and salmon drawing regulars back. The bar pours cocktails, wine, and a selection of Texas and agave spirits, and happy hour has developed its own following.
Beyond the main dining room, Parkside runs a private dining room with exposed brick and leather banquettes, plus a second-floor event space with a covered patio overlooking 6th Street.