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e above is not lost on Jennifer Fields, a loyal Rancho Santa Fe Bistro regular who took over the village fixture from longtime owner Mozy Jahanguiri last November. After getting the keys, Fields oversaw a rapid, $800,000 overhaul of the space to its current identity, Paseo. e interior of the historic building is refurnished and lit by a combination of glass chandeliers and rattan light fixtures, and its open-air patio sports new banquettes and a perimeter of twinkle-lit greenery. Still to come is a bakery and market, construction of which is underway next door. It's a full-scale update, but in no way an upheaval of what Fields and many others loved about the Bistro. Paseo's menu still includes a variety of dishes which were available in the eatery's previous iteration. at mostly Mediterranean bill of fare harkens back to the previously celebrated days of yore. Appetizers are simple: baked brie, Pernod-spiked baked escargot, meatballs in marinara, lamb lollipops, and a garlicky shrimp sauté. e most exotic starter is a crispy-edged flatbread going beyond the traditional Margherita trilogy to include (gasp) mushrooms. Moving on to mains, a whopping seven meal-sized salads — Cobb, beet, Greek, Caesar, and more — can be customized to include one's protein of choice (steak, chicken, salmon, shrimp). Italian influence abounds with penne in spicy vodka cream sauce, mushroom risotto, shrimp scampi, and chicken served Milanese- or piccata-style with a sauce of lemon, white wine, and capers. Dover sole and Norwegian salmon are dressed similarly, while a rich, spicy peppercorn sauce accompanies a New York steak or pork chop (each 14 ounces) as well as a quartet of lamb chops served with airy, cloud-like mashed potatoes. Steak frites and a Black Angus cheeseburger sporting throwback thousand island dressing are also available. Indulge dining << ranchandcoast.com 70 MARCH 2026 RANCH & COAST MAGAZINE