Fort Worth Chef Marcus Paslay Debuts a ‘Texas Brasserie’ in the Stockyards Soon | Eater Dallas

"Opening in March in Mule Alley (122 E. Exchange Avenue), this two-story, 5,000-square-foot Texas brasserie from chef Marcus Paslay emphasizes theatrical, smoky cooking using a J&R smoker and a wood-burning grill. The first floor features an open-air kitchen while a second-floor wood-and-brick dining room looks down from two catwalks. The menu riffs on American comfort food with oysters on the half-shell, chicken gumbo, and buffalo tenderloin, plus sides such as crispy okra, braised greens, and cheddar-cheese grits; dinner highlights include a smoked half-chicken with grilled broccolini, blackened shrimp and grits with a blistered tomato beurre blanc, and a smoked pork chop with white bean stew. Lunch service will be added in the coming weeks, and Piattello chef Scott Lewis has been promoted to head of kitchen operations across Paslay’s restaurants." - Tierney Plumb