Chef Marcus Paslay’s new restaurant, , will open this holiday season in Fort Worth’s new Waterside development.
The menu will feature from-scratch, seasonal dishes, including selections of antipasti, soups & salads, housemade pastas & pizzas, fresh sides and desserts. Daily specials will be available on a rotating schedule. Appetizers will range from $6-$10, and entrees will range from $15-$28. A full bar menu with craft beer, a curated selection of wines, and local spirits will be available.
Part of the restaurant will be open every morning as Piattello Coffee Bar, serving handcrafted coffee beverages from AVOCA Coffee Roasters, as well as a selection of housemade, grab-and-go breakfast items, such as muffins, pastries and yogurt parfaits.
“Piattello’s menu will stay close to my cooking philosophy of what’s in-season and freshest,” said Paslay. “I’m excited to breathe new air into the world of Italian cuisine while crafting traditional dishes that have my own unique spin.”
As a nod to his first restaurant, Piattello, meaning “plate” in Italian, also refers to the term “clay pigeon.” The 5,300 square-foot restaurant will have an 800 square-foot patio and seat approximately 175 inside and 30 outside.
Designed by Mitchell Garman Architects, the interior space will have a casual, modern vibe with concrete floors, metal-framed windows, and brass light fixtures. The Wood Stone pizza oven will be faced in red penny tiles.
Kellen Hamrah has been hired as general manager; he has nine years of experience in the restaurant industry, most recently serving as manager of training for a national fine dining restaurant group based in New York. The opening of Piattello will bring approximately 60 full-time jobs and several part-time positions to the local economy. Piattello is hiring for most positions, and interested applicants can visit the Piattello website. The restaurant will be open for breakfast, lunch and dinner seven days a week.
Chef Marcus Paslay is also the executive chef and owner of Clay Pigeon.