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Paseo, a restaurant at the chic Myriad Hotel in the Highlands, recently opened for brunch.

LEO got the chance to sample Paseo’s brunch menu on Saturday as part of a soft opening — and we, in the spirit of journalistic inquiry, tried all 12 starters and main dishes.

Check out our photos in the gallery above. All dishes are presented as plated; all dishes and ingredients come from the menu we received at the time.

11/18/2023
Photos by Carolyn Brown • cbrown@leoweekly.com • @cebrownphoto https://www.instagram.com/cebrownphoto/
Ham Croquetas — Broadbent ham, mahón cheese, smoked pimentón. Carolyn Brown • cbrown@leoweekly.com • @cebrownphoto
Whipped Labneh Cream Duo — ‘nduja salumi, eggplant, lavash. Carolyn Brown • cbrown@leoweekly.com • @cebrownphoto
Hummus Brulée — embered onion jam, baharat sunflower seeds, lavash. Carolyn Brown • cbrown@leoweekly.com • @cebrownphoto
Semolina Hot Cake — lemon ricotta, Barr Farm strawberry preserves. Carolyn Brown • cbrown@leoweekly.com • @cebrownphoto
Shakshuka — tomato stew, poached eggs, focaccia. Carolyn Brown • cbrown@leoweekly.com • @cebrownphoto
Grilled Lamb Burger — mahón, fried egg, potatas [sic] bravas. Carolyn Brown • cbrown@leoweekly.com • @cebrownphoto
Strip and Eggs — NY Strip, fried eggs, harissa, berbere aioli. Carolyn Brown • cbrown@leoweekly.com • @cebrownphoto
Creamy Polenta — Frondosa mushrooms, farm eggs, fried herb [sic]. Carolyn Brown • cbrown@leoweekly.com • @cebrownphoto
Tortilla Española — potato, mahón, kale. Carolyn Brown • cbrown@leoweekly.com • @cebrownphoto
Grain Bowl — berbere squash, grilled radicchio, herbed ricotta. Carolyn Brown • cbrown@leoweekly.com • @cebrownphoto
Yogurt Parfait — orange marmalade, chocolate-pistachio toffee. Carolyn Brown • cbrown@leoweekly.com • @cebrownphoto
Spicy Greens And Charred Beans — caper, embered onion vinaigrette. Carolyn Brown • cbrown@leoweekly.com • @cebrownphoto

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