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New arena at Will Rogers takes shape


The proposed Will Rogers Memorial Center arena continues to take shape as voters head for a Nov. 4 election to decide whether to approve new taxes to help pay for the $450 million facility.

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Cooking Class: Fort Worth chef brings home the gold

Toques off to Timothy Prefontaine. The executive chef at the iconic Fort Worth Club is currently the best in the nation, according to the American Culinary Federation. Prefontaine earned the title of 2014 U.S.A.’s Chef of the

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Fort Worth-based Woodmont plans $80M Hard Rock Hotel retail center

Woodmont Outlets of Fort Worth, an affiliate of The Woodmont Co., has partnered with Cherokee Nation Businesses for a proposed upscale retail development at Hard Rock Hotel & Casino Tulsa.

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Fort Worth firm 'simplifies' advertising

Reaching customers requires more than price slashing and flashy ads. In today’s competitive marketplace, machines – not men and women – are essential to tapping new markets and

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Trinity Valley School leader to leave in May 2015

Gary Krahn, head of school for the past eight years at Trinity Valley School in Fort Worth, will leave his position in May 2015 when he and his wife Paula will move

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Farm-to-market restaurant set for Fort Worth

Celestina Blok

Fort Worth Business Press Food Correspondent

managingeditor@bizpress.net

Come November, the former Lambert’s Steaks, Seafood & Whiskey space at 2731 White Settlement Rd., which has sat vacant with boarded windows for a year and a half, will be home to a new farm-to-table dining destination. Chef Marcus Paslay, an Arlington native and Culinary Institute of America graduate, will open Clay Pigeon Food and Drink, featuring a “from-scratch kitchen” where ingredients will be sourced locally as much as possible.
“The more local I can do, the better,” said Paslay, who once served as executive chef at Dallas’ Neighborhood Services and recently wowed diners at a Fort Worth Food & Wine Festival Twenty at the Tower dinner this summer. “We’re looking to reach out to purveyors and see what’s out there. It’s something I’ve always been passionate about.”


Prior to cooking in Dallas, Paslay worked in kitchens in Alaska and Hawaii and helped open the Four Seasons in Vail. He returned to North Texas to cook for chef Gerard Thompson of Rough Creek Lodge in Glen Rose while envisioning one day owning his own kitchen.
“I’ve lived all around the country but Fort Worth is home to me,” he said. “It’s always been a dream of mine to come back and open up a restaurant, so here we are.”
Paslay said he’s been looking for more than a year to find “the right spot,” but when he came upon the former Lambert’s space, he fell in love with the location and the building, which was originally a gas station, then the kitschy Pedro’s Trailer Park.
“It’s got a lot of character to it. I got attached to it pretty quick,” he said. “We’ll do a remodel, mostly on the interior, so that it has a different look and you don’t think it’s Lambert’s all over again.”
The restaurant will be open for dinner, with lunch and brunch service to come sometime next year. Paslay says everything from breads, pastas and ice creams will be made in-house, and he’ll age and butcher his own meats. Diners can expect to find wild game features, but the restaurant won’t be game-focused.
“The menu is going to be seasonal and will change quite a bit,” he said.
As for the name Clay Pigeon, Paslay said there are several personal connections that led to the moniker.
“I’m an avid sportsman and shooting sporting clays is a sport I enjoy. Plus squab, or pigeon, is one of my favorite things to eat.”
Additionally, Paslay shares the middle name Clay with his father.
“About seven years ago, we were shooting clay and I thought Clay Pigeon would be a great name for a restaurant,” he said. “It also kind of symbolizes taking a shot at something, and we’re certainly doing that.”

Downtown will set The Main Table
Downtown Fort Worth, Inc. will set Fort Worth’s biggest outdoor dining table on Sunday, Sept. 8. The event, called The Main Table, features a steak dinner paired with wines from one of five participating downtown restaurants, including Del Frisco’s, Grace, Ruth’s Chris Steak House, The Grille and Reata. Each venue will serve a multi-course meal and guests can list their restaurant preference upon registration. The long table will sit in the middle of Main St. between Sixth and Ninth streets. Seats are $125 and in the event of rain, dinner will be honored at participating restaurants.

Del Frisco’s two-story
patio is now open

Del Frisco’s Double Eagle Steak House now has a double-decker patio. Featuring a wraparound upper level terrace, which resembles a Bourbon St. balcony and captures views of both Main and Eighth streets, and lower level seating just outside the entrance, the outdoor spaces combine to add more than 50 additional seats to the restaurant’s dining capacity.
Access to the upper level is via Del Frisco’s upstairs bar area.


Central Market adding beer bar
Central Market Fort Worth will unveil a new 19-tap microbrew bar late August offering local craft beers, including varieties from Granbury’s Revolver Brewing and Fort Worth’s Martin House Brewing. Growlers, or jugs intended for filling with the brew and carrying home, will also be for sale in 32- and 64-ounce sizes. Revolver recently began bottling its Blood & Honey wheat ale, now for sale at Central Market, and will sell its Mother’s Little Fracker, High Brass and Bock via the new Central Market taps. Martin House Brewing’s new There will be Stout pretzel-infused beer will also be available
 

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What do you think of the new plans for a new Will Rogers arena and changes at the Convention Center?