Chef and restaurateur Marcus Paslay (Clay Pigeon, Piattello Italian Kitchen) brings a from-scratch sensibility and distinct culinary vision to the Stockyards’ Mule Alley development with Provender Hall. Its name a hat-tip to the area’s cattle-centric history, Provender Hall offers Paslay’s luscious take on American comfort food, with a playful menu spanning oysters on the half-shell to chicken gumbo to steak frites. Salads and sides such as crispy okra, braised greens and cheddar-cheese grits are also on offer. Entrees focus on the element of smoke, thanks to the open kitchen’s J&R smoker and J&R wood-burning grill. The Supper menu includes a smoked chicken half-bird with chimichurri, shrimp and grits with a rich sauce featuring house cured bacon and shitake mushrooms and a smoked beef rib with Texas caviar.
Hours of Operation:
Mon | Closed
Tues | 5PM – 9PM
Wed, Thurs, Sun | 11:30AM – 2PM & 5PM – 9PM
Fri & Sat | 11:30AM – 2PM & 5PM – 9PM
122 E. Exchange Avenue, Suite 110 | Fort Worth, TX 76164