Clay Pigeon Recruits Former Reata Chef

andrew dilda

Marcus Paslay’s Clay Pigeon has unveiled a new seasonal menu and hired Andrew Dilda as executive chef, bringing the former Reata chef back to Fort Worth.

Clay Pigeon’s new menu features a focused selection of small plates like PEI Mussels and Tuna Crudo; the Roasted Beet Salad and the Wedge Salad with duck confit; shareables such as Smoked Salmon Dip and Lobster Rolls; and entrées that include Braised Lamb Shank, three prime angus steaks and the popular CP Burger, now available daily. Seasonal sides include Brussels Sprouts Amandine and Roasted Mushrooms.

CP Porterhouse 7-1_preview

Executive chef Dilda returns to Fort Worth after stints in Dallas as the executive chef at both Barter and Independent Bar & Kitchen. He previously was the executive chef at Reata and chef de cuisine at Woodshed Smokehouse in Fort Worth.

“I’m excited be back in a Fort Worth kitchen,” said Dilda. “To work with Marcus and his creative talents at Clay Pigeon makes the return that much sweeter.”

Clay Pigeon is open for dinner Monday through Saturday from 4:30 to 10 p.m.

CP Beet Salad 1-1_preview

Paslay’s other restaurant, Piattello Italian Kitchen, recently debuted its $20 express lunch. Diners enjoy two courses with choice of salad or soup and a pasta or sandwich, plus a pastry to-go from Piattello’s coffee bar. Piattello is open daily for coffee, lunch and dinner with brunch service on the weekends.

For more information, please visit their website.

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Filed under Crave, Steven Doyle

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