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:
Tues | 5PM to 9PM
Wed & Thurs | 11:30AM to 9PM
Fri | 11:30AM to 10PM
Sat | 11AM to 10PM
Sun | 11AM to 9PM
Mon | Closed

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

(817) 782-9170

provenderhall.com | @provenderhall

Now Serving Brunch:
Sat & Sun | 11AM – 3PM

Happy Hour:
Tues | 4PM – 6PM
Wed – Sun | 2PM – 6PM

Whiskey Wednesday:
All Day | 20% Whiskey Pours & select $12 Cocktails