In 1885, behind the counter of Wade Morrison's Old Corner Drug Store on the corner of Six Shooter Junction in Waco, Texas, pharmacist Charles Adlerton was struck by an idea. After observing how much patrons loved the combined scent of the many ingredients hidden within the soda fountain, he decided to create a drink that captured all their properties. He wound up inventing Dr. Pepper, and after one sip, Dublin Bottling Works owner Sam Houston Prim knew he wanted to sell it. Though the famous drink and plant have since parted ways, Dublin Bottling Works continues to celebrate that original legacy by crafting pure-cane-sugar sodas in chilled glass bottles, the way their employees have for more than 100 years.
Today, the bottlers' products find their way onto shelves all around the nation, and they invite visitors to come watch them while they work. They lead tours through their historic plant and the memorabilia-laden museum that now occupies their original offices. At the end of the tour, they make a stop in Old Doc's Soda Shop, where visitors can sample their products from an old fashioned soda fountain and buy bottled goods to drink at home or shake vigorously and then offer to neighbors who keep eating your newspapers.
Leading the charge in Los Vaqueros' two area restaurants, Chef Cisneros imparts his third-generation culinary expertise to crafting flavorful Tex-Mex dishes from a stash of local poultry, fruits, and fresh veggies. At the flagship Fort Worth location, set within a former warehouse, a flight of yellow steps leads through a leafy archway into a lively dining room filled with vintage cowbells, tin signs, and Air Jordan horseshoes. The Weatherford location sits within Crown Valley Golf Club, where patrons dine on enchiladas, tacos, and burritos as wild golf balls cheep from their perches on the windowsills.
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 Golf Club at Crown Valley's expansive course provides greenhorn golfers and putting virtuosos alike with 7,242 yards (6,622 meters) of beautiful fairways, sand-filled bunkers, and glistening ponds filled with earth's favorite beverage. Picturesque views and meticulously maintained bermuda-grass greens make the 18-hole course ideal for every type of golf outing, from casual business affairs to intense rivalries with your sworn mini-golf nemesis. After hitting the links, aim your golfmobile toward Crown Valley's on-site Mexican restaurant and recoup energy spent telekinetically transporting the ball to the hole with delicious south-of-the-border fare.
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.