Weatherford’s towering, historic courthouse stands right across the street from Weatherford Downtown Cafe. It makes for an impressive view from the café's windows, but all attention returns to the tables when servers deliver down-home favorites such as grilled pork chops or fried chicken livers with country gravy. When Texas Monthly compiled its list of the state’s 40 best breakfast spots in 2011, it recommended the café's chicken-fried-bacon plate: “three strips coated in a thinnish, crackling batter that come with a side of peppery cream gravy for dipping…and two eggs any style,” as well as the Bandito omelet with shredded fajita beef and a drenching of ranchero sauce.
Half-pound cheeseburgers and all of Weatherford Downtown Cafe’s sandwiches come with a choice of housemade chips, fries, fried pickles, or Mexican poker chips: pickled jalapeños that the chefs have fried and dished up with ranch dressing. In addition to lunch and dinner selections, the chefs put a daily special up on the blackboard to sate diners who have accidentally swallowed their menu.
Launched as a one-man fried-pie-slinging operation at the height of the Great Depression, Hutch’s Pie & Sandwich Shop now provides hot and cold sandwiches and toasty fried desserts to packs of roaming, hungry Texans. Stop in before work for a ham-and-cheese roll ($2.55) or an egg-and-cheese breakfast pie ($2.05) paired with bacon, sausage, or jalapeño-infused sausage. Pocket sandwiches ($4.75) come on a hot loaf of pita bread that’s perfect for warming up tongues that spend most of their time stuck to frozen poles, and cold sandwiches ($3.95) are served on white or wheat and include centerpieces such as roast beef, chicken salad, or turkey. Fried pies are available in flavors including chocolate, lemon, cherry, and pineapple ($1.35 each), and unlike their unfried brethren, don’t need to be freeze-dried and served with a miniature American flag to enjoy.
Open six days a week, Campos Farmer’s Market gathers a selection of largely locally sourced produce under one open-air roof. Arranged in buckets and baskets, the colorful inventory of edibles ranges from grapes and pears to juicy pineapples and spicy jalapeños, lined up alongside locally made iron artwork.
The staff at Treat Me Sweet must swear by the golden rule. They ask for sweet treatment with their business’s moniker, so, in return, they treat their customers to cakes, cupcakes, and truffles prepared either traditionally or free of gluten and dairy products. In more than 32 years of business, the staff has built a repertoire of cake flavors both classic and innovative, including red velvet, amaretto, and italian cream. They mix together fresh ingredients and bake cakes as close to a scheduled event as possible so they never have to store them in cryogenic freezers next to Walt Disney’s “welcome back to life” cake. For fancier confections, they drape fresh or porcelain-sugar flowers over icing or create art out of chocolate-dipped strawberries, nuts, and crystalized grapes.
Cupcake connoisseur Allison Beck began her baking career as a labor of love, whipping up batches of luscious single-serve cakes for friends and family. When fans of her pastry pastime began to swell beyond the ranks of friends and acquaintances, Allison knew it was time to go pro. She realized a long-held dream by opening Alli B’s Sweets & Treats, where today the aromas of toasty sugar and flour waft through the air as she bakes cupcakes and cookies fresh daily. Cupcake flavors range from white wedding to hot-fudge sundae, topped with sumptuous domes of frosting or fashioned into high-heeled shoes with the addition of a cookie heel. She also bakes custom cakes for birthdays, tax-filing days, and other celebrations.