Tuesday, April 28, 2009

Taste of Sixth Street at El Sol on Monday, May 4

6ixth Street Austin invites you to a very special evening of food, live music and fun at the district's newest culinary hot spot: El Sol y La Luna.

The Taste of Sixth Street
7:30 p.m., Monday, May 4
El Sol y La Luna (6th and Red River)
Purchase tickets online (through Alamo's ticketing system).

Enjoy passed appetizers and a five-course meal from the following 6th Street restaurants:

* Parkside * Alamo Drafthouse * Iron Cactus * BD Riley’s * El Sol y La Luna *

Cocktail reception with tastings of Forty Creek Whisky and appetizers begin at 7:30 p.m. Dinner begins with paired wines from the Mosaic Wine Group at 8:15 p.m. Plus, sample the live music of Austin’s own Gina Chavez.

Sixth Street is the most iconic district of Austin. Known as the nightlife center of the city and the hotbed of the Austin's live music scene, Sixth Street is also home to some of the city's best restaurants.

Purchase tickets online (through Alamo's ticketing system). For more information, contact info@6thstreetaustin.com or 512-203-7280.

All proceeds benefit 6ixth Street Austin's clean and safe initiatives. A non-profit association, 6ixth Street Austin’s mission is to make the E. Sixth Street National Register Historic District a source of pride to the Austin community by:

  • Advocating for the preservation and enhancement of the district’s unique historic character.
  • Creating a vibrant mixed-use district, which locals and visitors alike will use its diverse offerings.
  • Making E. Sixth Street an important economic and cultural asset to the community for today and future generations.


BD Riley’s
El Sol y La Luna
Iron Cactus
Alamo Drafthouse


Passed appetizers and cocktail reception.
-Beef skewers with sofrito, from parkside
-Salmon and goat cheese pate on crostini, from Alamo

Course I: Shepherd's Pie from B.D. Riley’s
Sometimes referred to as "Cottage Pie", a traditional Irish dish created from a recipe borrowed from the Guinness Brewery. Fresh Ground beef in rich brown gravy with onions, carrots and peas. Topped off with lightly browned mashed potatoes.

Course II: Posole from El Sol y la Luna
Award winning soup of made from chicken and white hominy. Served with oregano, chile de arbol, onion and lime on the side.

Course III: Grilled Salmon Belly from parkside
Grilled Salmon Belly with fennel almond soup, artichokes, olives, and ramp puree

Course IV: 40 Creek Sirloin Medallions from Iron Cactus
Tender sirloin grilled medium served with our exclusive 40 Creek buttered pecan sauce

Course V: Dueling Cannoli from Alamo Drafthouse Ritz
Sicilian style pastries filled with Mascarpone, orange, bittersweet chocolate with pecans vs. strawberry, ricotta, white chocolate and hazelnut