Apropos of Oysters

It's the new year, yes? So, I thought instead of focusing on things that were sad, difficult, meandering, or meditative, I'd spout words of adoration for a restaurant that I have a serious crush on. This is not a review, for reviews come from better palates than mine, but a little love note for the food, the atmosphere and the eye candy of parkside on Sixth.

Parkside. Say it with me. Park. Side. Located on Sixth and San Jac, it's a sexy urban upscale, low-attitude joint run by a chef who really knows food and is completely passionate about it. Really.

I've had the pleasure of eating under (eating from? eating with? There isn't a phrase that doesn't sound delightfully provocative) Chef Cirkiel for years now, first when he was leading the culinary crew at Jean Luc's and now at parkside.

He loves food.

The food is fresh, local as humanly possible, adventurous – from raw fluke and almonds to cooked sweetbreads and tongue, beautifully plated and meaningfully prepared.

The drinks are big.

The desserts will short out your pleasure center.

(Everyone working at the restaurant is gorgeous.)

The entire experience is unique in my opinion because it combines decadence with this sense of earnestness. It's a total pleasure, and pleasure is in short supply these dark days, pleasure is radical, pleasure is heresy, and pleasure keeps me coming back to parkside again and again.

So, what are you waiting for? Happy hour starts at 5!