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.
Doña Ana’s able cooks grill up authentic Mexican and Tex-Mex dishes made fresh from scratch for evening noshing. Duos or quartets can synchronize chip scoops into mounds of fresh guacamole to start, or simultaneously crunch into nachos piled high with chicken or beef fajitas. Kitchen artisans grill steak to the exacting specifications of diners who order the carne asada, which nestles next to rice, beans, and a dollop of guacamole. Meanwhile, the sautéed shrimp of the camarones al mojo simmers in garlic sauce before diving into gullets accompanied by rice and mashed potatoes trained in the art of merengue.
The story of Mama's Pizza stretches through five decades, from its humble beginnings in 1968 as the brainchild of Connecticut native Ed Stebbins to its current status as a Fort Worth landmark that whisks painstakingly crafted East Coast–style pizzas to grateful taste buds. Dough made fresh each day surrenders itself to layers of 100%-real cheese and handpicked meats and veggies before basking in a brick oven's heat and brushing its browned crust with garlic butter. Pizzas bubble with breakfast bacon, grilled chicken, pineapple, mushrooms, and a spate of other lip-smacking ingredients. In addition to tasty pies, Mama's Pizza whips up fresh salads as well as sandwiches in the form of Mama's sub, a blend of ham, pepperoni, mozzarella, american cheese, veggies, and motherly advice.
Owners Chris and Cathy Bachhofer corral succulent cuts of meat within their walls, crafting a selection that includes grass-fed and free-range beef, pork, and chicken. Wielding more than 20 years of experience as a butcher, Chris ensures that the display cases brim with USDA Choice boneless rib-eye steaks ($12.99/lb.), slabs of baby-back ribs ($4.09/lb.), and temporary grill-mark tattoos. Mold a heap of lean ground sirloin ($4.49/lb.) into lovelorn hamburger patties that long for the kiss of an open flame; or, peruse C&J's quick fixins section, which cuts the prep work out of cooking with such pre-prepared classics as cordon bleu chicken wraps ($4.89/lb.) and shish kebabs trained in the art of culinary swordsmanship.
The crew of chefs at Lorida's Deli slices roast beef, pastrami, and turkey and bustles amid loaves of bread and fresh veggies. Chatter drifts through the dining room, and drivers rush past with party platters to bolster festivities or prove to stuffy magistrates that the three stooges can behave at dinner.