Food & Drink

Peaches: Not just for Weatherford anymore

Chicken enchiladas, one with dark mole and another with green salsa, at Oaxaca Mexican Cuisine in Weatherford.
Chicken enchiladas, one with dark mole and another with green salsa, at Oaxaca Mexican Cuisine in Weatherford.

Look, this is just an idea.

But if I ran a restaurant in Dallas-Fort Worth during local peach season, I’d be serving something made from local peaches.

The annual Parker County Peach Festival is Saturday, when tens of thousands will throng the Weatherford courthouse square for peach pies, peach juleps or peach ice cream.

But why limit the peach perfection to one city or one day?

The pizza bakers have the right idea.

Thirteen Pies in Fort Worth is serving a roasted peach-burrata appetizer with arugula and balsamic vinegar, and also a peach crostata.

Last week, Fireside Pies in Dallas also served smoked ham-peach pizzas.

Why can’t more Dallas-Fort Worth restaurants help Weatherford promote peaches?

Of course, the fruit dominates desserts: Curly’s Frozen Custard peach custard and concretes (try peach-blueberry), Swiss Pastry Shop streusel pies and Buttermilk Sky Pie Shop peach-cinnamon-pecan pies.

But why not fish tacos with peach salsa? Or more burgers with jalapeño-peach marmalade like at IDC Burgers in Aledo?

Weatherford is doing its part:

▪ At Shep’s Place, craft burgermeister John Shepherd is serving a grilled peach caprese burger with marinated tomatoes and basil, and also a Swiss cheeseburger with peach salsa; 816 S. Main St., 682-804-5002.

▪ Don’t miss peach funnel cakes at Vintage Grill in the car museum downtown, fried pies at Baker’s Ribs or peach bread pudding at Back Home Bakery.

Back Home will serve pudding samples from 10 a.m. to noon Thursday; 316 Santa Fe Drive, 817-594-4003,

▪ The landmark Malt Shop old-time burger drive-in will serve free peach ice cream samples from 10 a.m. to noon Friday; 2028 Fort Worth Highway, 817-594-2524,

▪ The festival itself opens at 8 a.m. Saturday on the Weatherford square; $5, 817-596-3801,

Sweet, dark mole & more

If you think you’ve tried every restaurant in Weatherford, try Oaxaca Mexican Cuisine.

The new restaurant from the Ramos family of Midland is similar to a Gloria’s, serving Tex-Mex but also southern Mexico specialties such as tamales Oaxaqueños in banana leaf or huitlacoche (truffle) quesadillas.

Oaxaca’s dark mole sauce might be some of the smoothest and best in Dallas-Fort Worth. Mole can be gritty or bitter, but Oaxaca’s is on the sweet side with sesame seeds complementing the chicken.

Oh — and yes, Oaxaca will be serving peach margaritas this weekend.

Oaxaca is open for lunch and dinner daily, brunch and dinner weekends at 216 W. Interstate 20, two blocks west of South Main Street (the old Tio Lucas); 682-262-1300,

Ready to Blaze

Reminder: There’s free pizza for social-media followers Friday at the new Blaze Pizza, opening in the Waterside shops on Bryant Irvin Road at Arborlawn Drive.

Blaze joins Zoës Kitchen at Waterside, with Taco Diner to follow in August and Whole Foods Market, Piattello Italian Kitchen and Tokyo Joe’s later.

The pizzeria is at 5925 Convair Drive, 817-731-5069,

Pig out

New in Grapevine this week: Great Scott, bringing the city a flashy charcuterie restaurant with a fresh herb garden planned by Danielle and Matthew Scott, formerly of Abacus in Dallas.

Chef Norman Grimm came from Trinity Groves restaurants in Dallas. Great Scott is open nights except Sundays at 1701 Crossroads Drive, 817-717-7701,

Bud Kennedy: 817-390-7538,, @EatsBeat. His column appears Wednesdays in Life & Arts and Fridays in