Chef Marcus Paslay's Piattello Italian Kitchen to Celebrate Grand Opening Jan. 14
Scott Lewis named executive chef
FORT WORTH, Texas, Dec. 15, 2016 /PRNewswire/ -- Chef Marcus Paslay's new restaurant, Piattello Italian Kitchen, will celebrate its grand opening Jan. 14 in Fort Worth's new Waterside development.
The menu will feature from-scratch, seasonal dishes, including selections of antipasti, soups & salads, housemade pastas & pizzas, fresh sides and desserts. Daily specials will be available on a rotating schedule. Appetizers will range from $6-$10, and entrees will range from $15-$28. A full bar menu with craft beer, a curated selection of wines and local spirits will be available.
Starting Jan. 2, part of the restaurant will be open every morning as Piattello Coffee Bar, serving handcrafted coffee beverages from Fort Worth-based AVOCA Coffee Roasters, as well as a selection of housemade, grab-and-go breakfast items, such as muffins, pastries and yogurt parfaits.
"Piattello's menu will stay close to my cooking philosophy of what's in-season and freshest," said Paslay. "I'm excited to breathe new air into the world of Italian cuisine while crafting traditional dishes that have my own unique spin."
Scott Lewis has been named executive chef of Piattello. Lewis, who studied at Le Cordon Bleu in Dallas, has worked in the culinary industry for nearly 16 years. He got his start working for Julian Barsotti – ascending from line cook at Nonna to sous chef at Carbone and eventually the opening head chef of Sprezza earlier this year.
As a nod to Paslay's first restaurant, Piattello, meaning "plate" in Italian, also refers to the term "clay pigeon." The 5,300 square-foot restaurant will have an 800 square-foot patio and seat approximately 175 inside and 30 outside.
Designed by Mitchell Garman Architects, the interior space will have a casual, modern vibe with concrete floors, metal-framed windows and brass light fixtures. The Wood Stone pizza oven will be faced in red penny tiles.
Kellen Hamrah has been hired as general manager; he has nine years of experience in the restaurant industry, most recently serving as manager of training for a national fine dining restaurant group based in New York. The opening of Piattello will bring approximately 60 full-time jobs and several part-time positions to the local economy. Piattello is hiring for most positions, and interested applicants can visit the Piattello website. The restaurant will be open for breakfast, lunch and dinner seven days a week.
Follow Piattello on Facebook, Twitter and Instagram for updates. For more information, please visit piattelloitaliankitchen.com.
ABOUT CHEF MARCUS PASLAY
Chef Marcus Paslay is the executive chef & owner of Clay Pigeon and Piattello Italian Kitchen in Fort Worth, Texas. Following his in-season cooking philosophy, Paslay's restaurants capture his lifelong deep appreciation of food with from-scratch dishes made with the freshest ingredients. He opened in first restaurant, Clay Pigeon, in 2013 to critical and commercial acclaim. His second restaurant, Piattello Italian Kitchen, will open in January 2017.
Paslay has been featured in local and national media, including: CBS This Morning: Saturday, Food & Wine, USA Today, Men's Journal, Men's Health, Texas Monthly, Good Day Fox 4, Fort Worth Star-Telegram, 360 West, CultureMap, Dallas Morning News and more. He was also named one of 16 chefs redefining Texas cuisine by Zagat.
For more information, visit claypigeonfd.com and piattelloitaliankitchen.com.
MEDIA CONTACT
Beth Hutson
Hutson Creative
[email protected]
817-602-0211
SOURCE Piattello Italian Kitchen
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