Get oysters and seafood at new restaurant from Fort Worth chef Marcus Paslay
A new seafood restaurant called Walloon's, from Fort Worth chef Marcus Paslay, is opening in The 701, a mixed-use development at 701 W. Magnolia Ave., at the corner of and Hemphill in Fort Worth’s Near Southside district.
The restaurant, which has been hosting friends and family previews, is still in "soft opening" mode — official opening set for August — with a menu focused on seafood and Southern cuisine, with oysters, deviled eggs, and redfish beignets.
Paslay also owns restaurants such as Clay Pigeon, Piattello Italian Kitchen, and Provender Hall. He says in a statement that he's happy to be in the neighborhood.
"I'm excited to finally be in the Near Southside and create a restaurant that fits the eclectic and cool vibe of the district," he says. "We've had our eye on this neighborhood for quite some time and wanted to become a part of the growing community."
Walloon's features a raw bar plus American grill items like steak frites, sandwiches, and entree salads.
Starters include oysters rockefeller, deviled crab dip, steak tartare, French onion dip, Louisiana BBQ shrimp, beer-battered redfish beignets, and "Church Lady" deviled eggs.
Four salads include a wedge; a calamari salad with Brussels sprouts, cabbage, hazelnuts, strawberries, green apple, mint, and basil in a poppyseed vinaigrette; chopped salad with lettuce, cucmber, radish, avocdo, sunflower seeds, and salmon in green goddess dressing; and a steak salad with arugula, cherry tomato, avocado, cucmber, radish in chimichurri.
Sandwiches include a burger with American cheese, lobster roll, and Chicago-style Italian beef with sirloin, provolone, and giardinera on a French roll.
A raw bar offers oysters, shrimp cocktail, spicy tuna crudo, and a two-tiered seafood tower with oysters, shrimp, and tuna crudo on ice, with Saltines on the side.
Walloon's boasts a handsome old-school neon sign.Walloon's
- trout Almandine with green beans
- steak frites
- moules frites
- bouillabaisse with redfish, mussels, shrimp, tomato
- short rib with potato puree and roasted vegeteables
- seafood mac & cheese with lobster, shrimp, and three cheeses
- salmon with leeks and potatoes
Three desserts include affogato, bread pudding, and "something chocolate" ( seems to be chocolate mousse topped with whipped cream).
Prices are not-outrageous by current standards: from $22 for moules frites to $39 for steak frites.
The location was previously home to the Fort Worth National Bank, established in 1873, and there's an insignia on the wall marking its roots. The interior feels urban and bright, with windows lining the perimeter, cherry-red banquettes, a painted tin ceiling, and gleaming brass accents. Outside, there's a handsome old-school neon sign done in blue-and-white depicting a mermaid.
Paslay says he lets the neighborhood define the restaurant, not the other way around.
"We never start with a restaurant concept and try to find a home," he says. "Instead, we discover a neighborhood we want to be a part of and develop a concept to complement the existing people and tastes."
"I believe that Walloon’s will do just that .. with a mixture of fresh quality food in a laid-back environment where everyone feels like a regular, with a spot created just for them," he says.