The story
On a stretch of Avenue A in the East Village, Soda Club has carved out the kind of neighborhood spot that feels both timeless and quietly electric. It belongs to Overthrow Hospitality, and the Michelin Guide awarded it a Bib Gourmand for good-quality, good-value cooking—one of the few places in New York where the Italian-American menu is built around fresh, handmade pasta and a rare Roman-style pinsa program.
Chef Pedro Allende leads the kitchen. His pinsa—crisp-edged, cloud-like pies made with long-fermented dough and rice flour—are a signature. Unlike the ubiquitous pizza, this Roman style remains uncommon, and Soda Club’s version has become a defining dish. The pasta is equally central: shapes like cappelletti with morel mushrooms and veggie brodo, or bigoli in cacio e pepe with basil and pistachio, change with the seasons but always let the ingredients speak for themselves.
The wine list runs to more than 200 bottles, sourced from small, independent producers who favor patience over manipulation. Natural wines are the backbone, and the mood is casual enough that you can explore them without pretense. Cocktails come from Sother Teague and the team at Amor y Amargo, reimagining Italian classics like grappa sours with fresh juices.
The space is moody and intimate, with counter dining and outdoor seating available. Soda Club also offers a pasta-making class for those who want to learn the techniques behind three distinct shapes. It’s the kind of place that earns a permanent spot in a date-night rotation—a modern “third place” to gather, unwind, and return to.
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