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Chefs Andrew Dilda and Marcus Pasley now a team at notable Fort Worth restaurant


Marcus Paslay has hired a new chef and launched a new menu at his Clay Pigeon restaurant in Fort Worth. Pasley says former Reata chef Andrew Dilda is now in the kitchen. The two chefs have added PEI mussels, tuna crudo with roasted beets, and lobster rolls to Clay Pigeon’s fall menu, which also now includes braised lamb shanks, prime steaks and roasted mushrooms.  You’ll probably recognize Dilda from previous kitchens that range from Dallas restaurants Barter and Independent Bar & Kitchen to Fort Worth’s Reata and Woodshed Smokehouse.

Clay Pigeon is open for dinner Monday through Saturday from 4:30 to 10 p.m.

Paslay also operates Piattello Italian Kitchen, where former Nonna and Sprezza chef Scott Lewis rides the range.

photo: Andrew Dilda, courtesy of Brian Hutson

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The Ranch Las Colinas

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