A Texas Brasserie & Smokehouse in Mule Alley

As a Stockyard Restaurant, we believe patrons are served best when you serve every sense. Entrees served at Provender have a focus on the element of smoke, elevated by the open kitchen’s J&R smoker and J&R wood-burning grill. By serving every sense, our concept commands patrons to kick back, relax, and engage in a world-class dining experience.

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PROVENDER HALL – A STOCKYARD RESTAURANT

Chef Marcus Paslay (Clay Pigeon, Piattello Italian Kitchen, Walloon’s) brings his from-scratch approach and culinary expertise to the Stockyards’ Mule Alley development with Provender Hall, a standout Stockyard Restaurant.

Named in homage to the area’s cattle-driven history, Provender Hall serves up Paslay’s unique take on American comfort food, offering everything from oysters on the half-shell to chicken gumbo and steak frites. Sides like crispy okra, braised greens, and cheddar-cheese grits complement the menu.

The entrées focus on the element of smoke, thanks to the J&R smoker and wood-burning grill in the open kitchen. The supper menu includes smoked chicken with chimichurri, shrimp and grits with house-cured bacon, and a smoked beef rib with Texas caviar.

This lively, nearly 5,000-square-foot, two-story Stockyard Restaurant features a greenhouse-inspired entry leading to a first-floor bar, with a second-level dining room adorned with wood-and-brick accents and catwalks overlooking the first floor, adding to the unique dining experience.

MEET Provender Hall

Provender Hall bar, kitchen, and second floor
Provender Hall second floor dining room