Tag Archives: Andrew Dilda

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. Continue reading

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