Dilda brings a storied career, having former served as the executive chef at Dallas-based Barter and Independent Bar & Kitchen. Clay Pigeon represents Chef Paslay's first restaurant as a chef/owner. Marcus cures his own bacon, bakes his own bread (including sourdough from yeast cultures he has maintained for decades), serves meat and fish he butchers, and offers desserts of home-churned ice cream.
Courtney Dabney. I can’t even begin to explain how the chef created such fantastic dishes. Chef Marcus Paslay. Chef Paslay is an Arlington native and was the Executive Chef at Neighborhood Services in Dallas. We are honest and trustworthy.
Company Description: A small local family run American bistro with a passion for good tasty fresh food.Our Values:• Value- always go that extra mile, no matter what your role in the team• Team – there's no I in team, every role is integral and we treat each other with respect• Integrity – we're positive and our employees are loyal. Clay Pigeon represents Chef Paslay's first restaurant as a chef/owner. We are a product driven restaurant and thus our menu will change frequently to reflect local, organic and fresh ingredients. He's worked in the kitchens of Four Seasons Vail in Colorado, Canlis in Seattle, and Rough Creek Lodge in Glen Rose, Texas, among others, but opening his own restaurant has always been a dream.
At Clay Pigeon we are passionate about everything food and drink from growing to preparing to serving you.
At Clay Pigeon, Chef Paslay has become known for his mussels with bacon, fennel, leeks, white wine, and sourdough, and his wood-roasted bone marrow with cured fennel, parsley, and radish. Emblazoned on the Clay Pigeon’s stucco walls are the words “Made From Scratch.” Chef Marcus and the Clay Pigeon do exactly that. Always searching for the best chow, drink, chef's and good times for our fans and followers!
Trey Chapman.
He's worked in the kitchens of Four Seasons Vail in Colorado, Canlis in Seattle, and Rough Creek Lodge in Glen Rose, Texas, among others, but opening his own restaurant has always been a dream. The restaurant’s name came about because of his affinity for shotgun shooting, a sport that uses clay discs in … Paslay, who created Clay Pigeon and Piattello Italian Kitchen, calls the new restaurant a “Texas brasserie,” noting that the dishes at this coming-soon restaurant are “the way I like to eat.”
Trey Chapman is the Creator of Trey's Chow Down, Drink With Trey, and Trey's Chow Down T.V.. Every single dish I tried left me on the border of perfection and dreamland. Marcus Paslay is the executive chef & owner of Piattello Italian Kitchen and Clay Pigeon in Fort Worth, Texas. They also butcher all their own meats.
Shop today for the best deals on trap throwers and automatic trap throwing systems at Cabelas.com! Marcus Paslay, executive chef and owner of Clay Pigeon, will open his second restaurant this fall in Fort Worth’s Waterside development. Take your best shot with clay shooting supplies from Cabela's.