Peach ice cream is more than a once-a-year treat in Weatherford.
Sure, this is Peach Festival weekend. But peach shakes, malts and cones are on the menu every day at the Malt Shop.
For 55 years, the little drive-in near Hudson Oaks has been serving the usual burgers, dogs and soft drinks, but with homemade ice cream, shakes and malts alongside.
The ice cream comes in nine flavors, all made in small ice-cream freezers at the Malt Shop and sold for less than $2 per cup. The most talked-about flavor might be peach or chocolate chip, but there’s also old-fashioned banana nut.
Malts and shakes come in the same flavors plus butterscotch. The burgers aren’t going to win a Burger Battle, but they’re inexpensive.
The Malt Shop is open daily at 2028 Fort Worth Highway (U.S. 180); 817-594-2524, maltshopweatherford.com.
Aventino’s settles in
Nothing is tougher than reopening a departed restaurant.
But a year after bringing Aventino’s back from a wrong turn, the Hights have the Ridglea restaurant on its way to a 30th anniversary.
Daughter Erica Paez Hight and her chef husband, Chris, restored the restaurant’s simple, affordable Italian menu and the atmosphere of the Paez family’s original location in Ridglea Village.
With the Aventino’s basics back in place, Chris Hight has been experimenting with specials lately such as lamb meatballs and desserts such as a bananas Foster bread pudding.
The restaurant’s new location is around the corner from the original, in a strip shopping center at 5800 Lovell Ave., a half-block west of Camp Bowie Boulevard. It’s open weekdays for lunch and dinner, Saturdays for dinner; 817-570-7940, aventinos.com.
A small-town Thai cafe
Crowley is not known for ethnic restaurants.
Or any kind of restaurants, for that matter.
But a new Thai cafe in Crowley Square aims to change that.
Pandan Thai Kitchen is a simple counter-service cafe with surprisingly elaborate Thai dishes.
The Thothong family’s first restaurant has only five tables. But Pook Thothong makes everyone feel welcome, explaining how the family cooks “southern” Thailand-style.
For example, the stir-fry with spicy Thai basil (gra pow) is made with finely shredded chicken, not chunks, plus vegetables and even an egg alongside.
Pandan has been offering recent specials such as a tropical pineapple-mango curry or an herb-jasmine rice stir-fry.
The restaurant also has offered cakes and cupcakes, but was out early this week. It’s open for lunch and dinner daily except Wednesdays; 314 E. Main St., 682-215-5511, pandanthaikitchen.com.