press

For press inquiries please contact Paula Biehler at Crave Communications.

Southern Living, August 2011
“After cooking in some of America’s toniest restaurants, Chef Shawn Cirkiel moved back to Austin … where he became the city’s youngest ever five-star chef”

Tribeza, May 2011
“Chef Shawn Cirkiel…The Innovator…one of the youngest chefs to bring a five-star restaurant to Austin… has a vision that includes a full-scale renaissance for this historic area.”
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Eater Austin, April 2011
“Winner of the 2011 Burger Week Reader Poll: parkside… there was just no beating this upscale Sixth Street burger.”
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Food Arts Magazine, Spring/Summer Menu Preview, March 2011
“Chefs rejoice…Chef Shawn Cirkiel…one of six happy chefs around the country describe what they’re going to cook as the season spigot lets loose a torrent of ingredients.”

Texas Monthly, November 2010
“Serious eaters…are rewarded with smart food…oysters and the creative raw bar or …a fried-egg-topped burger…cumin-dusted ceviche…the bar steak totally satis-fies, as do what may be the crispiest fries in town.”
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Tasting Table, June 2010
“Haute cuisine with an air of domestic bliss… tender pork jowls served over creamy, fragrantly spiced polenta…or baby back ribs that fall apart at the sight of a fork.”
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Austin Chronicle, June 2010
“Chef Shawn Cirkiel is among the best in town… offers affordable, off-menu items for children …a success for everyone.”
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Tribeza, May 2010
"With new trends pushing chefs to try new and inventive ways to make food, he (Chef Shawn Cirkiel) likes to keep his intent with cooking pure."

Esquire, April 2010
Where Men Eat"Sixth Street is Austin's nightlife nexus, and chef Shawn Cirkiel's Parkside combines a second-floor lounge, a first-floor casual restaurant, and a steel-topped oyster bar where you can knock back a dozen or two bivalves, crab fritters, a fried-egg sandwich, marrow bones, and any of twenty beers"
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Texas Monthly, April 2010
Where to Eat in Austin
"Elegant, French inspired, raw bar"
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Epicurious
“Chef Shawn Cirkiel knows how to get people coming back…garlic shrimp with smoked paprika and marrow bones…simple oysters on the half shell…five ceviche options”
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Austin American-Statesman, March 24, 2010
"Parkside...a credit to Shawn Cirkiel's food, which ranges from a first-class burger and fries to a full raw oyster roster to veal tongue and braised pork cheeks. Small plates with big flavors is Parkside's calling card."
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Huffington Post, March 17, 2010
SXSW Great Austin Eats
"Upscale place in the middle of East Sixth Street specializing in oysters and featuring divine French fries"
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Jet Blue, November 23, 2009
"With Parkside, Chef Shawn Cirkiel hit the jackpot — or, more aptly, his customers do."
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Texas Monthly - February 2009
"The Top 10 Best New Texas Restaurants of 2008"
"you should brave the hordes of hormone-fueled-twenty-somethings"

Rare Austin - February 2009
"one of the city's coziest spots for upscale dining"

Austin American-Statesman - February 2009
Pastry Chef Callie Speer was featured in the article "Desserts for 2" with her dozen "Thinking Outside the Box of Chocolates" "embraces imperfection and simplicity"

Bon Appetit - January 2009
"Hot 10 New American Taverns"

Foodarts.com, August 2009
"Parkside, created a buzz when it opened…quickly becoming the preferred after-hours hangout for chefs…"
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Fearless Critic Austin Restaurant Guide 2009
"late-night dining for food nerds who like their meats rare and their fish raw"

Tribeza Austin - September 2008
"as if a diner and a mod nightclub had made a baby"
"the impressive raw bar beats the pants off any other oyster menu in town"
"pork ribs so tender and delicious that even the pig would agree"

The Austin Chronicle - June 13 2008
"Downtown Austin is a better place because parkside is there"

John Mariani - May 2008
"If you wish to eat a little higher on the hog, I highly recommend the new parkside"

Austin Monthly - April 2008
"parkside refuses to be predictable"
"a wonderful home away from home"

Food Arts - April 2008
"easygoing ingredient driven"

people

Shawn Cirkiel
Widely recognized as one of Austin's most creative restaurateurs, Chef Shawn Cirkiel has been impressing area foodies and critics alike since the early 2000s, when he gained the honor of Austin's youngest five-star chef from the Austin American Statesman. Cirkiel was the first to introduce Austin to the gastro pub concept with his casually sophisticated parkside on Sixth Street. He also recently opened Neapolitan-style pizzeria, the backspace, and continues to inspire diners with his innovative approach to New American cuisine and authentic artisan pizzas.
Cooking fresh and local is in Cirkiel's blood, having grown up on a farm with a family whose livelihoods were rooted in the food business back as far as his great-grandparents. His training at the Culinary Institute of America provided Cirkiel a more refined cooking style while further encouraging his obsession with seasonal, local ingredients. This passion later led Cirkiel to become a founding chef of the Sustainable Food Center's Farmers' Market in downtown Austin. Hoping to instill is his two children and the younger generation a similar passion for fresh, local foods, Cirkiel is also a member of the Nutrition and Health Board for the Austin Independent School District's Highland Park Elementary, where he has played an instrumental role in building a variety of healthy-eating, exercise and gardening programs.
Actively participating in the community is also important to Cirkiel, who has long been dedicated to improving downtown Austin's historic Sixth Street district. His involvement as a board member and secretary for the Sixth Street Austin Association has been crucial in helping the preservation organization raise funds to continue restoring the legendary district, enhancing its historic character and better branding the area as a celebrated destination worldwide.
Since opening the award-winning parkside - known for its impressive oyster selections, raw seafood bar and seasonally rotating menu - Cirkiel has received much media attention, most recently noted in Food Arts Magazine. He has also graced the pages of the Los Angeles Times, American Way magazine, Spirit Magazine, and Cooks Illustrated, just to name a few. Texas Monthly magazine named parkside one of the "Top 10 Best New Restaurants in Texas" in 2009, and Bon Appetit Magazine crowned parkside one of the “Hot 10 New American Taverns” and a top destination for pub cuisine.
Despite his many regional and national accolades, Cirkiel remains focused on the delicate details of serving well-crafted food to each and every diner visiting parkside and the backspace.

Harlan Scott
Harlan Scott has a keen understanding of how to make a restaurant successful from the ground up. As the general manager of popular Sixth Street gastro pub, parkside, and sister restaurant, the backspace, a Neapolitan-style pizzeria, Scott has elevated the restaurants' service standards to that of their award-winning food - an enormous challenge in a fast-paced, casual-dining environment.
Scott was drawn to the restaurant industry at a young age, initially waiting tables at College Station's oldest and most famous café. By the age of 24, he had become general manager of the cafe's sister restaurant and within another two years' time, Scott was playing a leading role in the restaurant group as director of operations. He was pivotal in helping the restaurant group open its third lucrative concept, and while managing all three units, took great strides to develop better, more uniform standards for service and operations. Scott's experience in both consulting for growing restaurants and helping concepts succeed from their outset has gained him a distinguished reputation. For Scott, it's all about creating highly efficient restaurant-management systems and focused customer-service standards.
Scott's experience in opening new restaurants, combined with his affinity for structured policy and service, enabled parkside restaurateur and Chef Shawn Cirkiel to open his second concept, the backspace, without having to sacrifice the quality and reputation of parkside. The overall professionalism of the staff and management team at both restaurants has led to remarkable success. parkside's popularity has increased dramatically as Scott and Chef Cirkiel enhanced the service and atmosphere. In the past year alone, Scott has revamped the restaurants' training programs, enhanced staff communication with regard to menu updates and service issues, and helped to mature the cocktail and wine programs at parkside and the backspace.
While Scott has helped many good restaurants become truly great, his work with Chef Cirkiel is his biggest accomplishment to date. Indeed, his dynamic caliber of operations and service has become the perfect complement to Chef Cirkiel's celebrated Austin restaurants.


Dan Wyman
Assistant General Manager Dan Wyman found himself experimenting in the kitchen at home at an early age. This quickly blossomed into a love for unique cuisine and at 13 he landed his first cooking position at a small restaurant in Grand Lake, Colorado. It was here that he learned every element of restaurant operations under the wing of the chef who mentored him for the next several years. His passion for the industry continued to grow as he moved around the country managing restaurants. From Cincinnati's Via Vite to Poleng Lounge in San Francisco he acquired a love for fine wine and cuisine pairing. Dan brings his high energy and enthusiasm for food and wine to the Austin restaurant scene here at parkside.


Allison Gueli
Events Manager Allison Gueli was raised in the Midwest, moved to Austin in 2005, and seems is here to stay. Ten years of industry experience follows her as well as a degree in Hospitality Business from Michigan State University. Prior to parkside she spent several years of her career at Austin's Word of Mouth Catering where she focused on event planning. Whatever the occasion, Allison is here to make your event at Parkside one to remember.