Fat stalks of asparagus, fried tempura style, sprinkled with pecorino cheese and served with a lemon-dill crème fraîche made an excellent beginning to our evening at this informal, popular place. We guess that a fastidious person plated our entrée, with its puddle of manchego polenta, four carefully placed caramelized scallops, four blistered baby tomatoes, and four pieces of Spanish chorizo arranged neatly around the edge. A peach crisp with a scoop of vanilla ice cream made a summery Texas dessert. Pleasant outdoor patio dining.