Friday, December 16, 2011

parkside to Host New Year’s Eve Bash & One-of-a-K​ind Dining Engagement - Austin, Texas

parkside to Host New Year’s Eve Party and Special Dining Engagement:
Upstairs Event Features Live Music & Open Bar;
 Restaurant Serves Up Chef Cirkiel’s Prix Fixe Menu

parkside, Austin’s innovative Sixth Street gastro pub, is welcoming 2012 with a night of disco, boogie, funk, soul, hip hop and, of course, the most mouthwatering upscale dining experience downtown Austin has to offer. This New Year’s Eve, parkside is the place to be for partiers looking to ring in the new year with raucous flair, and for diners who desire to celebrate with a one-of-a-kind New Year’s Eve dinner prepared by renowned parkside Chef Shawn Cirkiel.
parkside’s New Year’s Eve party, presented by Strangetribe Productions and Downstairs Apparel, kicks off at the restaurant’s spacious upstairs event space on Dec. 31 at 10 p.m. Featuring musical performances from DJ Resinthol, DJ Jah Mighty, DJ Mahealani, MC Tigre Liu and percussionist El Cocinero, this 21-and-up party ($100 per person) will rock into next year, until 2 a.m. on Jan. 1. The party includes an open bar, a midnight Champagne toast, hors d’oeuvres and sweets prepared by Chef Cirkiel, and a special New Year’s Eve photo booth.
Downstairs, in the main parkside dinning room, guests will be treated to an upscale New Year’s Eve prix fixe menu ($60 per person) featuring four courses prepared by Chef Cirkiel. The first course offers a choice of sweetbreads and blue prawns served with fennel, potatoes, tomato, celery and roasted shrimp jus; handmade raviolo served with a farm egg, foraged mushrooms, rich truffle butter and shaved vegetables; goose pastrami served with pickled kohlrabi, mustard leaves, a purple dijonaise sauce and caraway tuile; or raw-prepared fluke served with pickled persimmons, lemongrass, jalapenos and lime.
Chef Cirkiel’s second course features a choice of wild mushroom broth served with a celeriac flan, baby carrots and fried Japanese negi onions; a sumptuous potato tart served with citrus-chive crème fraîche, pickled onions, caper berries, caviar and watercress; avocado “carpaccio” served with hearts of palm, citrus, baby vegetables and micro greens; or an heirloom carrot salad with goat curd, fennel, cumin, celery seed and a masala vinaigrette.             
The third course of Chef Cirkiel’s extravagant New Year’s Eve menu includes a choice of beef duo served with mascarpone polenta, grilled boletus mushrooms and candied hedgehog mushrooms; succulent lamb loin served with a parsnip puree, pears, apples, charred sprouts and baby root vegetables; a dish of arctic char with pancetta, a warm potato salad, braised celery, crisp onions and a red wine sauce; dorade, a prized Mediterranean fish, served with pistachios, cauliflower fonduta, golden raisins, butter croutons and fontina lace; or parkside’s house tofu served with miso broth, braised root vegetables, black garlic, shiso chili oil and taro chips. Family-style sides of braised greens and black-eyed peas also accompany the third course.
With the fourth course, Pastry Chef Steven Cak is serving up decadence, offering diners a choice of chocolate beignets with kabocha squash custard, candied pecans, chocolate paint, brown butter soil and bourbon pecan ice cream; citrus green-tea mousse with yuzu foam, green-tea cake, blackberry preserves, dried apricots, mirin gel, yuzu curd, jasmine rice glass and micro shiso; a good old fashioned Texas apple terrine served with cinnamon crème fraîche and calvados caramel; piloncillo crumble with toasted barley ice cream, puff sheets, bric tuile and caramel raisins; or a coconut kefir lime semifreddo served with poached pineapple, basil seeds, mint-almond soil, ginger chips, mango gel and passion fruit sorbet.
Diners may also add to their New Year’s Eve meal wine pairings chosen by parkside Sommelier Ashley Gaas for an additional $35, and begin their meal with parkside’s famous oyster platters for an additional $28.
 Tickets for parkside’s upstairs New Year’s Eve party are available at or at Downstairs Apparel, located at 3100 S. Congress Ave. Reservations are recommended for parkside’s prix fixe New Year’s Eve dinner, and can be made by calling the restaurant at (512) 474-9898  or purchased online at
parkside islocated in downtown Austin at 301 E. Sixth St. Valet parking available seven nights a week, including on New Year’s Eve. For more information about parkside and the New Year’s Eve party and prix fixe menu, call (512) 474-9898, or visit

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