Stockyards News

Fort Worth chef comes to the rescue with snappy restaurant in the Stockyards

Fort Worth chef comes to rescue with snappy restaurant in Stockyards

Provender Hall
If oysters and frosties can't lure in the locals, then nothing can. Photo courtesy of Provender Hall

American comfort food has arrived at the Fort Worth Stockyards, where chef Marcus Paslay has opened his newest restaurant. Called Provender Hall, it's open at 122 E. Exchange Ave., in Mule Alley, the former mule and horse barns now restored into a splendid collection of shops and restaurants that seem sure to draw in the locals and not just tourists from out of town.

A release expresses the faith and hope the developers have in Paslay's ability to modernize the district.

“We've been looking forward to this opening since we first heard the concept, and we're so excited to share Provender Hall with guests from Fort Worth and beyond," says Majestic Realty Co. Exec VP Craig Cavileer. "Provender Hall is one of the restaurants that makes Mule Alley so special and preserves our city's rich history. The restaurant exemplifies what the Stockyards represents, a place that honors traditional western culture with modern innovation."

Provender Hall is a Texas brasserie with a menu that includes:

  • oysters on the half-shell
  • chicken gumbo
  • buffalo tenderloin
  • crispy okra
  • cheddar-cheese grits

Many of the dishes rely on live fire, a trendy technique, such as a smoked half chicken with chimichurri and grilled lemons; blackened shrimp & grits with a blistered tomato beurre blanc; and smoked pork chop with white-bean stew.

The restaurant occupies a two-story lofted space, with an open kitchen on the first and a large dining room on the second level.

Decor features vintage bricks, clerestory windows, two catwalks that overlook the first floor, and original elements such as the early 1900's fire doors. A patio along Exchange Avenue will open in the coming weeks.

Paslay, who also owns Clay Pigeon and Piattello Italian Kitchen, is cooking with Piattello chef Scott Lewis, who is now overseeing kitchen operations at all of Paslay's restaurants. Front-of-house will be overseen by Kellen Hamrah, who also has a new role in managing bar and service for the three restaurants.

Shake Shack was the first eatery to open in Mule Alley, but The Biscuit Bar, Sidesaddle Saloon, and 97 West Kitchen in Bar at Hotel Drover in Mule Alley are coming later this year. Other recent openings include Lucchese and MB Mercantile.

For now, Provender Hall is open Sunday and Thursday, 4:30–9 pm, and Friday and Saturday, 4:30­–10 pm, with lunch hours to be announced.