Creating an elegant, award-winning Sixth Street restaurant that appeals to foodies with its continually updated menu of new American specialties, impressive raw seafood bar and one of the city’s most noted happy hours, while also maintaining a sense of approachability for throngs of Austin tourists and pleasure-seeking college students is a challenge few eateries could live up to.

Yet, for several years, that’s precisely what Parkside has done, to remarkable success. Since opening in February 2008, Parkside – an innovative, chef-driven gastro pub meets casual, comfort-food bistro – has been raising the bar in Sixth Street dining.

Thanks to restaurateur and Executive Chef Shawn Cirkiel’s respect for smart, well-crafted food, and his dedication to the world-famous district his restaurant calls home, Parkside has changed locals’ attitudes about braving the hullaballoo of East Sixth Street for the opportunity to partake in a soul-satisfying meal served in a cozy, handsome atmosphere.

“The most exciting change with diners is that Austinites are embracing East Sixth Street because Parkside’s reputation has made them step out of their comfort zone,” says Parkside General Manager Harlan Scott. “We change the menu at Parkside at least twice a week every week. Even if he’s out of town, Chef Cirkiel will call our sous chef with ideas, and put his stamp on the menu.

“It’s just incredible, but it makes perfect sense. It’s why we get busier every month we’re open.”

Recently, the success of Parkside’s popular Wednesday happy hour, featuring half-priced champagne and appetizers, led the restaurant to expand with a daily happy hour and new bar menu, served from 5 to 7 p.m.

After a hard day’s work, who could resist sliding into a seat at the bar, sipping on some Strawberry Sunshine (Stoli Strasberi, lime and cava) and diving into a dish of crispy calamari with smoked paprika and aioli or indulgent lump crab fritters?

Other specialties include grilled bar steak and Parkside’s superlative fries, risotto fritters, the fresh oyster platter, classic ceviche with avocado and Cirkiel’s immensely satisfying fried egg sandwich.

Parkside has done a lot in recent months to continue elevating its food, service and setting. Scott works daily to bring Parkside’s service to a level that is worthy of Cirkiel’s inventive menu, a task he does not take lightly.

In the past year alone, Scott has revamped Parkside’s training programs, enhanced staff communication and matured the cocktail and wine program. But he credits the entire staff’s loyalty and hard work with the restaurant’s success.

“I think we’ve added a level of formality and consistency without hiding the eclectic personalities of each of our servers,” he says. “That, along with the food, is the reason Parkside has been so successful.”

Sommelier Ashley Gaas, Pastry Chef Steven Cak and Head Bartender Tara Deming are among those who dedicate countless hours to enhancing the Parkside experience.

A student of molecular gastronomy whose considered somewhat of a mad scientist, Cak can often be found in the Parkside kitchen as early as 6 a.m., experimenting with his many spices, culinary chemicals and cooking methods to concoct new dessert recipes with engineer-like precision.

Deming embraces the Parkside approach of crafting simple, yet imaginative cocktails, a technique that aligns well with Cirkiel’s menu philosophy of creating perfectly balanced plates with just a few fresh ingredients.

And Gaas, an ambitious level-two certified sommelier, has been integral to growing Parkside’s wine program. Along with Scott, she crafted the wine lists for both Parkside and sister restaurant The Backspace, hosts weekly wine seminars for restaurant staff and, known as “the palate,” she’s become a trusted expert at every wine tasting.

“I know when wine is good, but only she can tell me, ‘This wine kind of tastes like a leather saddle dipped in chocolate dusted with a little white pepper,’” Scott says. “She’s great with making wine more relatable. Our staff is taking a bigger interest in our wines now, and they share that enthusiasm with our guests.”

In addition to attracting new diners with its dynamic menu, Parkside has built a robust business with its private events offerings. The restaurant’s upstairs banquet space is booked upwards of four nights a week, and Events Manager Allison Gueli keeps busy coordinating private dining events for rehearsal dinners, corporate meetings and happy hour celebrations, birthdays and anniversaries and holiday parties.

Upstairs, Parkside has expanded its six-table balcony dramatically, and now boasts the largest patio in the entertainment district, capable of hosting even larger special events and dinners, intimate happy hours and romantic wedding receptions.

Refined plates and sophisticated cocktails served in an outdoor setting overlooking historic Sixth Street, combined with some of the most entertaining people-watching in the state of Texas, have affectionately earned Parkside’s balcony-dining experience the nickname, “dinner and a show.”

Indeed, the Sixth Street show is part and parcel to Parkside. And no one knows better the appeal and enchantment of Sixth Street than Cirkiel, who has long been dedicated to improving the historic downtown district.

His involvement as a board member for the Sixth Street Austin Association has been crucial in helping the preservation organization raise funds to continue restoring the area, enhancing its historic character and better branding the district as a celebrated destination worldwide.

“Chef Cirkiel has a saying that as long as we keep trying to improve everyday things, business will only get better,” Scott says. “Every time we climb another step, he wants to go to the next. I think he’s instilled this idea in his staff, while also being a role model for how to continuously improve Parkside, The Backspace and the district we all love.”

For more information, visit www.parkside-austin.com.