Built around the table.
Handmade pasta by day. A six-course Supper Club by night. One small family team in Park Ridge, New Jersey.
Pasta with intention.
Hand-formed and bronze-die extruded in small batches, with sauces to match. Find it at farmers markets across North Jersey and New York.
An evening worth discovering.
A six-course tasting menu, BYOB, at 7 Hawthorne Avenue in Park Ridge. Italian at heart, with Japanese and American influences.
From the pass, on a Supper Club night.
Every course is finished by hand while the room fills. This is what the kitchen looks like a few minutes before it reaches your table.
Craft over convenience
Craft over convenience. Always.
This isn't grocery-store pasta. It started as a friends-and-family pasta club during the pandemic and still runs on the same idea: make it by hand, in small batches, with the season.
How the pasta is made- FilledEgg pasta folded around seasonal fillings, like the Koginut squash tortellini on this season's menu.
- ExtrudedSemolina and water pushed through bronze dies, so the surface holds on to the sauce.
- SaucedSmall-batch jars made to go with the pasta, finished the way the kitchen does it.
- SeasonalRotating specialties and seasonal drops, at the market and on the Supper Club menu.
from 492 reviews
People come back for the next menu.
Also rated 5.0 from 27 reviews on Google.
Everything about our seven course dinner at That Supper Club was perfect.
Carol, OpenTable review, dined Oct 2026It is comparable to eating in New York City at fine dining.
Sarah, OpenTable review, dined Oct 2026The supper club is the best value and best menu in Bergen county. Never disappoints.
Lou, OpenTable review, dined Aug 2026Outstanding food, personalized and attentive service, chic yet relaxed atmosphere. Great date night.
Federico, OpenTable review, dined Aug 2026
Bring the table to your occasion.
Private dinners at the Supper Club, custom menus, and catering for celebrations and weddings. Tell the team what you're planning and they'll take it from there.
Two cousins and a conversation over espresso.
Chef Nicolas Pescatore made pasta for friends. His cousin Tommy Greco brought decades of New York hospitality. Together, with Tommy's wife Pia, they built a supper club that is still a family table.
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