Clay Pigeon Is Right On Target

clayby Trey Moran

Just a little outside the West 7th area in Fort Worth sits Chef Marcus Paslay’s Clay Pigeon restaurant.  It’s an unassuming white building surrounded by warehouses and auto repair shops but once you pass through the heavy wooden doors you will find the place to be very comfortable and energetic.  Chef Paslay is an Arlington native and was the Executive Chef at Neighborhood Services in Dallas.  The idea at Clay Pigeon is to make as much as possible from scratch and use the best available ingredients. Sauces, breads, ice cream, pickles and more are all made in house and you can taste the different. They also butcher all their own meats.  There is a fresh quality to all the food served here.   Many items are cooked over a wood fire using a combination of oak and mesquite which gives a really nice flavor and the smoke is subtle and not overbearing.  


While the menu is ever changing with the seasons, appetizers, or small plates, included Foie Gras Torchon, Prime Beef Tartar and Fire Roasted Bone Marrow.  The bone marrow was silky, meaty and slightly smokey . It was topped with fennel and lemon and served with nicely toasted sourdough bread.

On the suggestion of the bartender, I ordered a combination of the two flatbreads.  One has soppressata, over easy egg and chili flake, the other pork belly confit, roasted garlic, gruyere cheese and ramps. Putting the two together was genius and the whole thing was just bursting with pork flavor from the confit.


Large Plates consist of Herb Crusted Lamb Chops, Grilled Niman Ranch Tomahawk Pork Chop, a seafood selection,  a pasta selection and a daily Prime Cut selection which today was a Prime eye of ribeye served with whipped potatoes and grilled asparagus. The steak was perfectly seasoned and as tender as could be. This was more like a tenderloin cut but with the flavor you get from a ribeye. The asparagus though was exceptional. It was heavily seasoned with salt and pepper then tossed onto the wood fire to give it a little bit of smoke. It was a very nice preparation indeed.

Desserts offered were a mixed berry cobbler topped with house made vanilla ice cream, strawberry shortcake which had a very dense house made shortbread as the base, a pot de crème and a couple of ice cream selections.  The cobbler was the star of the desserts. The crust was firm while the vanilla ice cream melted into the berries to make a very addictive filling.  But I can’t say you would go wrong with any of the selection here.

Clay Pigeon also has a very nice wine selection, a full bar with a few house cocktails such as the Jalapeno Margarita which uses house made jalapeno infused syrup. It was spicy but not over the top.



One item not to miss is only available at lunch. The CP Burger ($15) is one of the best burgers in town.  It’s a thick, well-seasoned patty topped with smoked cheddar and a house made sauce with a house made bun. If that wasn’t enough there is also a thick slice of tomato, pickled red onion and bibb lettuce.  The burger is served with a side of house cut fries and house made pickles. You will need a big appetite and a few napkins for this one.

Clay Pigeon is located at 2731 White Settlement Road, Fort Worth 817.882.8065

Lunch:  Monday through Friday, 11:00am – 2:30pm

Dinner:  Monday through Saturday 5pm – 10pm with the bar opening at 4:30pm.

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