The brunch bar has been raised at the Pearl.
Restaurants Mezquite and Ladino, both located at the north-of-downtown development, have debuted their first-ever brunch menus and expanded their hours to accommodate guests earlier for new offerings.
Brunch at the Pullman Market’s Sonoran-style Mexican restaurant Mezquite features seven new menu items — from breakfast tacos with potato, chorizo and egg to chilaquiles served with a choice of red or green salsa, queso Oaxaca and a side of eggs over easy.
Mezquite’s brunch beverages include signature twists on cocktail classics. Pair a plate of migas with a mimosa, or a Bloody Maria with a choice of tequila, mezcal, gin or vodka. Other brunch beverage highlights include a Champurrado Alejandro with Kinsman Rakia brandy, which has tasting notes of blue corn, chocolate and coconut, and a Cafe Sonambulo with cafecito and Charanda Anejo rum.
Mezquite’s brunch selections are available from 11 a.m.-3 p.m. every Saturday and Sunday.
Meanwhile, Bib Gourmand-awarded Ladino’s Turkish-inspired brunch menu is available 11:30 a.m.- 2 p.m. every Friday and 11:30 a.m.-4 p.m. Saturdays and Sundays.
The restaurant will use Texas Wagyu Denver steak for its new shawarma steak-and-eggs dish. Its other new brunch items include a za’atar crème croissant with Labneh crème, Swiss chard and feta borek, and an assortment of dips offered with za’atar flatbread.
Additionally, Ladino will offer a $35 Turkish brunch pre-fixe menu — highlights of which include a spread of marinated olives, seared Halloumi fire-roasted peppers with Tulum cheese and house-made seasonal jams.
Guests who opt for the pre-fixe menu will have an option to choose one main entree — breakfast pitas, shakshuka, Turkish eggs or eggs with sujuk, in addition to the aforementioned spread of small bites. Specialty cocktails will also be available for purchase.
Mezquite can be found inside the Pullman Market, 221 Newell Ave., while Ladino is located at 200 E. Grayson St., #200. Reservations for brunch at both spots are highly recommended — and both can be booked through OpenTable.
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This article appears in Jan 8-21, 2025.