Aledo has grown, and so has its appetite.
Once thrilled with a Sonic, the old frontier ranching town now has Neapolitan-style pizza and designer burgers.
Both Slice The Pizza Spot and IDC Burgers opened along with football season, and both are already among Parker County’s best.
“Aledo’s always had the demand, and it’s better to get started out here,” said Jerred Fulbright of IDC Burgers, serving hand-packed burgers with the Weatherford-based Jess Hall company’s chunky-pepper seasonings.
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IDC is the closest you can get to a city burger in the country.
Specials include a “Sweet Heat” burger with peach-jalapeño marmalade and pepper Jack cheese, a bacon-jam burger or burgers marinated in teriyaki or barbecue sauce, all on sweet-sourdough or jalapeño buns.
The burgers sell for country prices: $7.59 and up including fresh-cut fries with the Hall company’s Serendipity seasoning, with kids’ meals for less than $4.
Fulbright said he was walking through the Ridgmar Farmers Market when he came up with the idea of a peach-jalapeño burger.
“I’ve had these ideas for a couple of years, and we’re finally getting to put them into a restaurant,” he said.
He’s starting small at a counter inside a Shell station, but hopes to expand to a stand-alone Aledo location and then to Keller, Highland Village and across Dallas-Fort Worth.
IDC Burgers is open for lunch and dinner daily except Sundays; 401 S. Farm Road 1187, 817-600-6189, mkt.com/idcburgers.
City pizza, too
Slice is something special.
Partner Brad Kieta had worked in the swimming pool business and knew the demand for an all-ages pizza-and-craft-beer hangout.
Slice began as an Airstream food trailer, but the partners built a restaurant around it and made the trailer into the bar.
The Neapolitan-style pizza is wood-fired with a crisp crust, a soft center and artisan toppings, like those at Cane Rosso or Thirteen Pies in Fort Worth.
The chalkboard menu lists $10-$14 pizzas such as pesto, pepperoni, mushroom or a “Karl” with pepperoni, salami, basil and green chiles.
“We want a place where everybody can have fun, from a 7-year-old to a 90-year-old,” Kieta said.
Slice is just getting started and will add more salads, appetizers and menu items later, he said.
Almost exactly echoing Fulbright, Kieta said Aledo “has always had the taste for something like this.”
“People come out here with their kids for more wide-open spaces and the schools,” he said. “Once they get home, they don’t want to go back to Fort Worth for a restaurant.”
Slice The Pizza Spot is open for dinner Wednesdays through Fridays, for lunch and dinner Saturdays and Sundays; 9650 E. Bankhead Highway, between Aledo and Willow Park, 817-441-1466, slicethepizzaspot.com.