Provender Hall Professional

Chef and restaurateur Marcus Paslay (Clay Pigeon, Piattello Italian Kitchen) brings a from-scratch sensibility and distinct culinary vision to the Stockyards’ Mule Alley development with Provender Hall. Its name a hat-tip to the area’s cattle-centric history, Provender Hall offers Paslay’s luscious take on American comfort food, with a playful menu spanning oysters on the half-shell to chicken gumbo to steak frites. Salads and sides such as crispy okra, braised greens and cheddar-cheese grits are also on offer. Entrees focus on the element of smoke, thanks to the open kitchen’s J&R smoker and J&R wood-burning grill. The Supper menu includes a smoked chicken half-bird with chimichurri, shrimp and grits with a rich sauce featuring house cured bacon and shitake mushrooms and a smoked beef rib with Texas caviar. The spirited near-5,000-square-foot, two-story lofted space features a greenhouse-like entry that gives way to a first-floor bar. On the second level, patrons can enjoy dinnerChef and restaurateur Marcus Paslay (Clay Pigeon, Piattello Italian Kitchen) brings a from-scratch sensibility and distinct culinary vision to the Stockyards’ Mule Alley development with Provender Hall. Its name a hat-tip to the area’s cattle-centric history, Provender Hall offers Paslay’s luscious take on American comfort food, with a playful menu spanning oysters on the half-shell to chicken gumbo to steak frites. Salads and sides such as crispy okra, braised greens and cheddar-cheese grits are also on offer. Entrees focus on the element of smoke, thanks to the open kitchen’s J&R smoker and J&R wood-burning grill. The Supper menu includes a smoked chicken half-bird with chimichurri, shrimp and grits with a rich sauce featuring house cured bacon and shitake mushrooms and a smoked beef rib with Texas caviar. The spirited near-5,000-square-foot, two-story lofted space features a greenhouse-like entry that gives way to a first-floor bar. On the second level, patrons can enjoy dinner