Chef Moves
Fort Worth restaurant Clay Pigeon hires Tastemaker nominated chef
The Marcus Paslay restaurant Clay Pigeon has a new menu and, in bigger news, a new chef: Andrew Dilda. For Dilda, this appointment represents a return to Fort Worth; he served as chef at Fort Worth's famed Reata restaurant in 2015-2016.
The updated menu features new small plates including mussels and tuna crudo. Two new salads include a roasted beet salad and a wedge with duck confit.
There are shareable items such as smoked salmon dip and lobster rolls, although are lobster rolls really shareable? Dip yes, but it seems like most people ordering lobster rolls might not want to share.
New entrées include braised lamb shank, three new prime Angus steaks, and a burger that is now served daily.
Seasonal sides include Brussels sprouts amandine and roasted mushrooms.
Dilda is a roaming DFW figure whose appointments in Dallas have included Barter in Uptown and CBD Provisions in downtown Dallas, and he helped open Independent Bar & Kitchen in Deep Ellum. He first carved out a name for himself under chef Tim Love as chef de cuisine at Woodshed Smokehouse.
He was also nominated as a Rising Star Chef in CultureMap's 2014 Tastemaker awards. It doesn't get much better than a Tastemaker award.
Open for dinner Monday-Saturday from 4:30-10 pm, Clay Pigeon opened in 2013. Paslay also owns Piattello Italian Kitchen, which serves hearty Italian dishes, including housemade breads, pastas, cheeses, and pizzas cooked in a wood burning oven, which he opened in 2017.
