Chef News

Fort Worth top chef Marcus Paslay cooks up new Stockyards restaurant

Fort Worth top chef Marcus Paslay cooks up new Stockyards restaurant

Provender Hall/Marcus Paslay
Deviled eggs — so Southern, so comforting. Provender Hall

One of Fort Worth's top chefs has cooked up something new: Marcus Paslay, founder of award-winning restaurants Clay Pigeon and Piattello Italian Kitchen, will open a restaurant in the Stockyards' Mule Alley development, at 122 E. Exchange Ave.

It's called Provender Hall, and Paslay says he hopes to have it open by March.

"Provender" is a wink to the Stockyards' historical connection to cattle; the definition of provender is animal fodder or foodstuff.

Paslay describes the restaurant as a "Texas brasserie." The cuisine is American comfort food, with a strong Southern/Gulf influence, seen in dishes such as oysters on the half-shell, chicken gumbo, deviled eggs, skillet cornbread, and pimento cheese spread with crackers.

Appetizers will include smoked trout dip, bone marrow with toast, and venison tartare. Salads include a seafood Cobb and a wedge.

Entrees include chicken fried steak with mashed potatoes and peppered gravy; redfish with sweet potato hash; and a burger with fries.

There's also an entire section of steaks that include an Akaushi flatiron, buffalo tenderloin, Prime New York strip, coffee-rubbed venison back-strap, and a 36-ounce Prime bone-in tomahawk ribeye for $135.

Sides are especially Southern, including crispy okra, braised greens, and cheddar cheese grits.

"I find a lot of comfort in this style of dining," Paslay says. "This is really the way I like to eat."

The restaurant employs the "live fire" trend, with many dishes smoked or charred, including a smoked half chicken with broccolini, blackened shrimp & grits, and smoked pork chop with white-bean stew.

The restaurant is a 5,000-square-foot, two-story lofted space. There's an open-air kitchen on the first floor, with a lounge for pre- or post-dining. The dining room is on the second floor, flanked by two catwalks that overlook the first floor.

With the opening of Provender Hall comes a new role for Scott Lewis, chef at Piattello's Kitchen: He'll oversee kitchen operations at all Paslay restaurants.

Paslay has earned a reputation as one of the most acclaimed chefs and restaurateurs in Fort Worth. In CultureMap's annual Tastemaker Awards — the most prestigious dining awards in DFW — Paslay was nominated for Chef of the Year in 2016. His Clay Pigeon was nominated for Restaurant of the Year in 2016 and won in 2019. Piattello Italian Kitchen won Restaurant of the Year in 2018.