Marcus Paslay

CLAY PIGEON 2731 White Settlement Road, Fort Worth claypigeonfd.com

Marcus Paslay is the chef and owner of Clay Pigeon restaurant in Fort Worth. He shares his insider knowledge on the best restaurants of Fort Worth.

What do you think are the quintessential flavours of Fort Worth?

The Fort Worth dining scene is becoming more and more diverse, with different flavour profiles at every restaurant, but the ones that have been here since the beginning are smoke (oak and mesquite woods), spice from peppers (heavy Mexican influence), savory red meat (we love our proteins cooked over a wood burning fire).

How much has your childhood influenced your cooking within Clay Pigeon?

My childhood influenced my cooking quite a bit. My grandfather had a small farm that produced its own produce – eggs, poultry, rabbit and various other things. Growing up I was also an avid outdoorsman, which granted access to wild game and fish. We cook ‘From Scratch’ all the way here at the restaurants, and I believe it’s partly because of my childhood that I feel obligated to cook this way.

Could you describe a regular customer at Clay Pigeon?

The Clay Pigeon regular is very likely someone from the nearby neighbourhoods. They appreciate quality and we all know each other by name.

What is the one must-try menu item currently at Clay Pigeon?

The Grilled Duck breast is one of my real favourites right now.

Apart from your own restaurant, what eateries would you recommend to visitors to Fort Worth?

White Tablecloth: Grace; Sushi: Little Lilly Sushi; Chinese: Cannon Chinese; Tacos: Salsa Limon; Coffee: Avoca or Craftwork; Bar: Thompson’s Book Store.