{"id":113,"name":"Provender Hall","url":"https:\/\/provenderhall.com\/","description":"Chef and restaurateur Marcus Paslay (Clay Pigeon, Piattello Italian Kitchen, Walloon\u2019s) brings a from-scratch sensibility and distinct culinary vision to the Stockyards\u2019 Mule Alley development with Provender Hall.\r\n\r\nIts name a hat-tip to the area\u2019s cattle-centric history, Provender Hall offers Paslay\u2019s luscious take on American comfort food, with a playful menu spanning grilled trout to chicken gumbo to steak frites. Salads and sides such as crispy okra, braised greens and cheddar-cheese grits are also on offer.\r\n\r\nEntrees focus on the element of smoke, thanks to the open kitchen\u2019s 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.\r\n\r\nThe 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 in the rehabbed wood-and-brick accented dining room, flanked by period details such as two catwalks that overlook the first floor.","link":"https:\/\/restvuniverse.xyz\/new\/?author=113","slug":"provender-hall","avatar_urls":{"24":"https:\/\/secure.gravatar.com\/avatar\/630797865709b431458a5aaa841408708b78d7b81511950886730bdf6fe9aaa7?s=24&d=mm&r=g","48":"https:\/\/secure.gravatar.com\/avatar\/630797865709b431458a5aaa841408708b78d7b81511950886730bdf6fe9aaa7?s=48&d=mm&r=g","96":"https:\/\/secure.gravatar.com\/avatar\/630797865709b431458a5aaa841408708b78d7b81511950886730bdf6fe9aaa7?s=96&d=mm&r=g"},"meta":[],"_links":{"self":[{"href":"https:\/\/restvuniverse.xyz\/new\/index.php?rest_route=\/wp\/v2\/users\/113","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/restvuniverse.xyz\/new\/index.php?rest_route=\/wp\/v2\/users"}]}}