The story
At Soda Club in New York City, Chef Pedro Allende centers the menu on fresh pasta and natural wine. He prepares handmade shapes using long-fermented dough mixed with rice flour, resulting in a crisp-edged, cloud-like texture. This culinary patience aligns with the 200-bottle list, which highlights small independent producers who favor minimal intervention. The kitchen treats both ingredients and fermentation as processes best left to speak for themselves.
The pasta selection rotates daily, offering classics like bigoli with cacio e pepe, basil, and pistachio alongside specials such as rotini tossed in pistachio cream with roasted maitake mushrooms. Pinsa programs remain uncommon in the city, making the carbonara version with apple, smoked mushrooms, and fried artichokes a standout choice. Starters like herbed ricotta served with almond crumb and sourdough provide a rich entry point before the main courses.
Soda Club occupies a moody, intimate room that feels both timeless and quietly electric, functioning as a modern third place for the neighborhood. Overthrow Hospitality operates the venue, which recently earned three radishes from the We're Smart Green Guide for 2026. The cocktail program, developed with Sother Teague of Amor y Amargo, introduces grappa sours and reimagined Italian classics that pair well with the natural wine selection.
Recognition
Ambience
Details
Location
Instagram