You’ll want to put this seductive, slightly Basque-flavored spot from chefs Jacques Varon and Max Lappe on your Hit List for its deftly chosen wine list (Spanish and otherwise), its Spanish-style bar snacks (Manzanilla olives, piparra peppers, pan con tomate), and its eclectic menu of dishes based on Texas ingredients, all of which is mostly cooked on Baso’s wood-fired grill.