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Acclaimed Fort Worth chef and restaurateur Marcus Paslay just spilled details on his new “Texas brasserie” coming to the Stockyards in March.
Provender Hall, named after the historic neighborhood’s cattle-centric roots, will debut in Mule Alley in March (122 E. Exchange Avenue).
Paslay (Clay Pigeon, Piattello Italian Kitchen) puts a spin on American comfort foods at his latest two-story venture. The cooking process is a theatrical and smoky event, thanks to a J&R smoker and wood-burning grill.
The menu includes oysters on the half-shell, chicken gumbo, and buffalo tenderloin, paired with salads and sides like crispy okra, braised greens, and cheddar-cheese grits. Dinner orders include smoked chicken half-bird with grilled broccolini, blackened shrimp and grits with a blistered tomato beurre blanc, and a smoked pork chop with a white bean stew.
“This is really the way I like to eat,” Paslay says in a statement. “I find a lot of comfort in this style of dining—it’s like a Texas brasserie.”
The opening also marks the promotion of Piattello chef Scott Lewis to head of kitchen operations at all of Paslay’s restaurants.
The 5,000-square-foot setup includes an open-air kitchen on the first floor and a second floor wood-and-brick dining room with two catwalks overlooking diners below. Lunch will join the mix in the coming weeks.
