Clay Pigeon
Photo courtesy of Clay Pigeon
Former Neighborhood Services chef and Arlington native Marcus Paslay struck out on his own with this rustic, farm-to-table restaurant in the old Lambert's spot. Mostly everything on Paslay's small menu is made from scratch, including bread and ice cream. The small menu is comprised of small and large plates, a half-dozen each, along with two flatbreads and a handful of sides. Large plates consist of a rotating housemade pasta, grilled duck breast with blue cheese grits, and a grilled Niman Ranch pork chop. There are also craft cocktails and an extensive wine list.
