Fort Worth’s Clay Pigeon Builds a Restaurant Family
A strong team at Clay Pigeon frees Chef Paslay to open a second concept.
It’s easy to compare opening a second restaurant to having a second child. Having the first is one thing. But even though you think you have things down pat, going from one to two successfully takes even more planning, hard work, and patience.
In anticipation of opening his second concept, Piattello Italian Kitchen, Chef Paslay says, “Going from one to two is a big jump. It takes nine months of planning and developing, and then when you open a new restaurant, it’s really intense for the