Provender Hall

Chef and restaurateur Marcus Paslay (Clay Pigeon, Piattello Italian Kitchen, Walloon's) brings a from-scratch sensibility and distinct culinary vision to the Stockyards' Mule Alley development with Provender Hall.

Its name a hat-tip to the area's cattle-centric history, Provender Hall offers Paslay's 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.