When Baba Ibazeta-Benedicto first entered the food industry, it was as a much sought-after pâtisser or pastry chef. Her Classic Confections was one of my favorite go-to’s for all kind of sweet treats and delights. Named after her father, their Nono’s chocolate oblivion has stood the test of time. And to this day, it is still one of my all-time favorite chocolate cakes, with its mix of lush chocolate ganache and a nutty crust.
When Baba expanded the concept to be an all-day dining establishment named Nono’s, it didn’t take long for the public to appreciate her restaurant concept and it’s upgrading of "comfort food." Nono’s is about recipes and menu options that are part of Baba’s growing up which extends to her travels, with notions of comfort food from different global cuisines that are primarily Italian, Spanish, and American.
There are now 11 Nono’s spread all over Metro Manila, and it’s a testament to its reliability and consistency, that when I invited a dear friend, Babyruth Chuaunsu, to join me for lunch at the newly opened Nono’s at SMaison, she immediately messaged, “Perfect, I’m going to order the french onion soup.”
That’s one of the tried and tested reasons why Nono’s works. People who dine there have stand-by favorites, the ones they’ll order each and every time they’re at a Nono’s. Beyond Babyruth’s french onion soup, there’s the chicken with waffles, and the honey sriracha variation which Sari Tiaoqui swears by. While Issa Litton was on her way to join us, I had a text asking me to order her the roasted squash soup and miso-glazed salmon with red rice.
As for me, I was out to make this a lunch of discovery, eyeing the summer specials which will be available until May. So we ordered the salmon croquettes which are breaded salmon cakes served with a paprika aioli dip. I’d call it Nono’s version of crab-cakes, and it’s a welcome appetizer that’s great for sharing. Same goes for the mediterranean salad with shrimp that comes with mixed greens with dates, candied walnuts, julienned apple, feta cheese, and sautéed shrimp that are tossed in a balsamic vinaigrette mixed with honey. Just reading all those ingredients made me smile, knowing this would be a knockout salad.
The Nono’s Spaghetti a la Vongole is that old favorite of mine. It's spaghetti and clam pasta flavored with white wine, butter, olive oil, a hint of chili flakes and roasted garlic. They make their version extra soup-y, so that you can dunk the homemade sourdough bread in the Vongole sauce. Great idea!
The steak and shrimp a la pobre is a returning favorite from previous years. It’s Nono’s take on surf & turf, but sautéed in their special garlic sauce. So while Spanish eateries in the past have often offered steak a la pobre, Nono’s has raised the bar on the dish via the addition of shrimps and French beans.
The banana cream pie is the other dessert that has your name on it, if you haven’t tried it yet. Their fruit shakes and detox drinks are made from scratch, and we all swear that the lemongrass ginger tea in its hot version is the best way to cap your meal at Nono’s. it works like a delicious digestif.
Nono’s at SMaison is located in the rear center area of the mall’s ground floor. It’s an oasis of food, ambiance, and refinement; and a wonderful place to eat heartily, and enjoy good company. It’s cozy and familiar, and a great addition to SMaison’s dining scene.