Nonos & Comestibles

At Nonos & Comestibles, Paul Pairet—the Michelin-starred chef renowned for his innovative work at Ultraviolet in Shanghai—turns his considerable talents to the beloved traditions of French brasserie cuisine. His approach here is refreshingly direct: take classic dishes that Parisians have loved for generations and execute them with exceptional ingredients, precise technique, and generous portions that encourage sharing and conviviality.

The menu reads like a love letter to French comfort food, featuring all the brasserie staples you'd hope to find. Grilled meats take center stage, with the Hereford ribeye standing out as a signature offering—a beautifully marbled cut cooked to perfection and served with classic accompaniments. The yellowtail tartare showcases Pairet's ability to bring freshness and finesse to raw preparations, while the charcuterie selections celebrate France's rich tradition of cured meats and terrines.

Seafood features prominently, with fresh oysters and fruits de mer platters that highlight the quality of ingredients over unnecessary embellishment. The Caesar salad receives the Pairet treatment, elevated beyond its humble origins while remaining recognizable and craveable. For those seeking quintessential French comfort, the croque-monsieur and French steak sandwich deliver familiar pleasures with superior execution.

The menu also includes thoughtful options for various dietary preferences, with vegetarian and gluten-free dishes that receive the same attention to flavor and presentation as their traditional counterparts. This inclusivity reflects Pairet's philosophy that great food should be accessible to everyone, regardless of dietary restrictions.

What makes the food at Nonos & Comestibles special isn't revolutionary technique or avant-garde presentation—it's the confidence to let quality ingredients and time-tested preparations speak for themselves. Pairet's international experience informs his work here, but he resists the temptation to over-complicate. Instead, he focuses on what he calls "happy food"—dishes that bring immediate pleasure and satisfaction.

The Comestibles counter extends this philosophy to more casual formats, offering sandwiches, quick bites, and grab-and-go options that maintain the same quality standards as the full restaurant menu. Whether you're sitting down for a multi-course dinner or grabbing a sandwich at the counter, you're experiencing Pairet's commitment to generous, flavorful, and joyful cuisine.

Desserts continue the theme of elevated classics, with options like rice pudding and baba au rhum that tap into nostalgic memories while delivering sophisticated flavors. The wine list, curated to complement the menu, features both accessible bottles and prestigious labels, with knowledgeable staff ready to guide selections.