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parkside Restaurant Review: Chef Shawn Cirkiel’s dedication to fresh, seasonal ingredients and boldly forward-thinking (yet not overreaching) creations yields a menu to match the lively setting, smack in downtown Austin’s bar scene. The bare brick walls add a feeling of coziness that suits the pub-meets-fine dining concept. Always of note is parkside’s raw bar, with ten to 12 oyster varieties starring alongside elegant selections like raw fluke bathed in lemon and topped with a crunch of almonds and pop of fresh chives. The lightly fried oysters balance the fleshy texture with delicate crisp and ever-changing preparations to keep one coming back for this treat alone. Entrée standouts include the Hill Country rabbit duo --- loin wrapped in its own flank and grilled, and the hind leg braised in rabbit stock. The grilled Angus steak is among the town’s best, thanks to a frothy blue cheese mousse and spinach-bacon salad. Side dishes include down-home favorites, and a must-have polenta with smoked cheddar and maple syrup. Desserts range from simple (fresh berries with shortbread and sorbet) to rich (frozen goat cheese mousse) to creative (s'more donut with Nutella powder and honey cinnamon foam). Bar seating is plentiful, and keeps you closer to the equally inventive cocktails, though, thankfully, there’s also plenty of room for the classics, with a generous scotch and bourbon menu to complement the wine list, heavy with European and Californian selections. The half-price happy hour menu is available in the dining room as well.