PROVENDER HALL

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.

The spirited near-5,000-square-foot, two-story lofted space features a greenhouse-like entry that gives way to a first-floor bar. On the second level, patrons can enjoy dinner in the rehabbed wood-and-brick accented dining room, flanked by period details such as two catwalks that overlook the first floor.

HOURS:
Monday | Closed
Tuesday | 5pm – 10pm
Wednesday – Saturday | 11am – 10pm
Sunday | 11am – 10pm

ADDRESS:
122 E. Exchange Avenue, Suite 110
Fort Worth, TX 76164

PHONE:
817.782.9170

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