Well, you can’t say that too many cooks spoil the broth (or anything else) at this cozy restaurant, bar, and breezy patio. The spot once filled by chef Grady Spears is now occupied by—count ’em—five chefs, and whoever was in the kitchen on our last visit was doing a bang-up job. Seasoning that had been on again, off again for a while was spot-on, from the CF Burger to the field greens salad with candied San Saba pecans and Texas goat cheese. Taking its cowboy cooking theme to heart, the kitchen now offers calf fries with cream gravy as an appetizer—hot, delicious, and blessedly unrecognizable. (6/13)