Description: Chef-owner Marcus Paslay grew up hunting and foraging, so it’s no wonder Clay Pigeon reflects that. Local ingredients and Texan flavors shine, and almost everything is made in-house, from bread to ice cream.
Description: Step inside Fort Worth’s 1927-vintage 1st National Bank building, now the home of this fish and shellfish emporium from Marcus Paslay, and find classic seafood dishes in a comfortable dining room.
Description: Chef-owner Molly McCook named her restaurant after the street her grandparents lived on, showcasing deft modern elaborations of traditional dishes, full of local produce.