Provender Hall, the much-anticipated restaurant from acclaimed Fort Worth chef Marcus Paslay, is officially ready to make its debut at the Stockyards.

The restaurant is set to open its doors at 122 East Exchange Avenue, inside the massive Mule Alley development, on Saturday, July 4. Described by the chef as a “Texas brasserie,” the restaurant will make use of live fire thanks to a smoker and wood-burning grill constructed by J&R Manufacturing in Mesquite. “This is really the way I like to eat,” Paslay said in a statement. “I find a lot of comfort in this style of dining.”

Occupying a sprawling 5,000 square foot, two-story space, Provender Hall blends the rustic vibes of the original historic building with modern industrial sensibilities. Designed by interior architect Kate Murphy, known for her work with establishments like Sixty Vines and Billy Can Can, this former hayloft retains some of its rustic charm thanks to exposed brick, a vintage “COLD BEER” sign, and cowboy-inspired art by Jon Flaming.