Provender Hall
Restaurant · Stockyards ·
Live-fire cooking, comfort food, smoked ribs, steak frites
Live-fire cooking, comfort food, smoked ribs, steak frites
"Set in the restored Mule Alley in the Stockyards since June 2020, this is where local horse and cattle raisers dine alongside tourists over ranch-style plates—smoked trout dip, fried green tomatoes, cowboy-cut rib-eyes, grilled trout, fish and chips, and a slow-smoked beef rib for two—delivering a distinct taste of Texana." - Courtney Dabney
"Helmed by acclaimed Fort Worth chef Marcus Paslay, this much-anticipated Texas brasserie opens inside the Mule Alley development at 122 East Exchange Avenue and centers on live-fire cooking using a smoker and wood-burning grill built by J&R Manufacturing. Occupying a sprawling 5,000-square-foot former hayloft reimagined as a two-story space by interior architect Kate Murphy, it blends rustic touches—exposed brick, a vintage "COLD BEER" sign, and cowboy-inspired art by Jon Flaming—with modern industrial sensibilities. The first floor offers an open-air kitchen and a cocktail lounge, while an intimate upstairs dining room provides ample seating; a large outdoor patio overlooking Exchange Avenue is currently under construction. The menu leans into Texas flavors with dishes like venison tartare with horseradish aioli and capers, crispy Texas redfish with sweet potato hash, beef cheek tacos, and a selection of steaks including a coffee-rubbed venison backstrap and Akaushi flat iron, plus sides such as crispy okra and poblano-cheddar grits and desserts like Dr. Pepper chocolate sheet cake, apple cobbler, and cinnamon sugar donuts. The restaurant debuts on Saturday, July 4, and will be open evenings Sunday–Thursday 4:30–9:30 p.m. and Friday–Saturday 4:30–10:00 p.m., with lunch service to follow." - Amy McCarthy
"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
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