Where ‘made from scratch’ Rings True
Executive Chef Marcus Paslay's passion for food, as well as how it is sourced and prepared, shines through in each and every dish at this Fort Worth establishment. Having lived all over the United States, including stints in Alaska, Colorado
, Hawaii, and Washington, Marcus’s culinary expertise developed in each destination, and he draws upon those influences to craft everything from scratch. All his cobblers, ice creams, and cakes are made with seasonal ingredients and in-house at the Clay Pigeon. When the ice cream selection on the menu simply reads, “Today’s Ice Cream,” you know you’re in for a treat when you trust the chef here.