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
by 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. Continue reading
by Andrew Chalk
It has a quirky name and a slightly quirky location (being a few blocks away from two hot restaurant areas) but Fort Worth’s Clay Pigeon gave me one of the best-prepared meals that I have had this year when I attended as a media guest. Add to the food, a good wine list and thoughtful, attentive service in a restored brick dining room with lots of free parking right outside and you have all the elements of a successful destination restaurant. In fact, visitors to Fort Worth, driving from Dallas or elsewhere, should consider putting Clay Pigeon at the top of their list for New American food while in the city for the museums, performing arts, the rodeo or shopping. It is nearby all those things, but not embedded in one of the restaurant ‘clusters’.
Don’t be fooled by what realtors call the ‘drive up appeal’. It looks like a gas station because it started life that way. Although Clay Pigeon wasn’t on the site quick enough to symbolically preserve one of the gas pumps as did one restaurant in a former gas station that I once visited. Inside, the walls have been sanded back to the brickwork. It makes for a warm, inviting space with maybe too much squareness to be called ‘cosy’. On one side is a shaft of light from the open kitchen and at the back a functional bar that turns out specialty cocktails. The design keeps noise levels reasonable for conversation. Continue reading