A Texas Brasserie & Smokehouse in Mule Alley

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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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 oysters on the half-shell to chicken gumbo to steak frites. Salads and sides such as crispy okra, braised greens and cheddar-cheese grits are also on offer.

Entrees focus on the element of smoke, thanks to the open kitchen’s J&R smoker and J&R wood-burning grill. The supper menu includes a smoked chicken half-bird with chimichurri, shrimp and grits with a rich sauce featuring house cured bacon and shitake mushrooms and a smoked beef rib with Texas caviar.

The spirited near-5,000-square-foot, two-story lofted space features a greenhouse-like entry that gives way to a first-floor bar. On the second level, patrons can enjoy dinner in the rehabbed wood-and-brick accented dining room, flanked by period details such as two catwalks that overlook the first floor.

MEET Provender Hall

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