It’s a blast to kick back on the patio at Wild Oats, Underbelly Hospitality’s newest come-as-you-are Texas-centric spot, especially with the recently renovated Houston Farmers Market as a backdrop. Nevertheless, our meal included hits and misses. Skip the fried pickles, which were too oily and served with thin pimento cheese dip. Instead go for the gold: queso arrives piping hot with salsa verde and flour tortillas. Veer toward dishes made in the high-tech smoker, such as the tender half chicken with a side of “King Ranch casserole,” a mini version of stacked corn tortillas spiced with Ro-Tel. For seafood, the shrimp and grits trumped the redfish on the half shell, which was sadly overcooked (and a surprisingly small portion compared with the other entrées).