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Two dishes from the current menu that deserve a little attention. Let me break them down for you.First up: our Koginut s...
10/13/2026

Two dishes from the current menu that deserve a little attention. Let me break them down for you.

First up: our Koginut squash tortelloni. Squash blended with Parmigiano-Reggiano. No ricotta. No filler. Just letting that squash do its thing—and these things taste fu***ng amazing.

Hand-folded and served with sage brown butter, roasted pumpkin seeds and crispy sage. Sweet, nutty, buttery, with a little crunch. One of the standouts on this menu in my eyes.

Swipe over for the miso black cod. Something I picked up along the way on this cooking adventure, and a dish I love sharing with you. Three days in the marinade before it ever hits your plate. It’s a process, and you can taste it.

Buttery, flaky, light, and packed with flavor. Two bites of pure indulgence.

We have seats available this weekend, and I’d love to cook for you. Come give these a try.

Reservations through the link in our bio. See you at the table.

—Chef Nick

PUMPKIN SZN. LET’S GET INTO IT. 🎃🍝The fall lineup is rolling out, and we’re folding some serious comfort into every bite...
10/09/2026

PUMPKIN SZN. LET’S GET INTO IT. 🎃🍝

The fall lineup is rolling out, and we’re folding some serious comfort into every bite.

đŸ”„ Brown butter pumpkin tortellini
đŸ”„ Butternut squash & prosciutto agnolotti

Handmade, folded by hand, and ready for your weekend dinner plans. Grab some seasonal brown butter sauce while you’re at it—dinner’s practically handled.

We’ll see you this weekend at the farmers markets across the area. Come say hi, stock the freezer, and bring fall home.

Send this to whoever’s cooking you dinner. 👀

BURNT LEAVES & BROWN BUTTER 🍂Summer’s dead.Good.We’re done pretending fall food has to be cute.This menu is smoke, fat, ...
10/05/2026

BURNT LEAVES & BROWN BUTTER 🍂

Summer’s dead.

Good.

We’re done pretending fall food has to be cute.

This menu is smoke, fat, acid, spice, brown butter, braised meat, roasted squash, cold fish, hot pans and a lot of pasta.

No pumpkin spice bu****it.
No safe little autumn tasting menu.
Just food we actually want to eat.

Crispy Rice
cold-smoked salmon · scallion cream cheese · pickled jalapeño

Roasted Bone Marrow Deviled Egg
crispy onions · chives

Grilled Kimchi-Marinated Shrimp
green apple · lime · toasted sesame

Roasted Mushroom Broth
charred leek · sherry vinegar · chive

Miso Black Cod & Spigariello
pickled ginger

Koginut Squash Tortellini
sage brown butter · roasted pumpkin seeds

Short-Cut Mafaldine, Braised Ibérico Pork
fennel · white w**e · garlic · onions · Swiss chard · Parmigiano-Reggiano · garlic breadcrumbs

Pumpkin Cheesecake
biscotti crust · apple c***r caramel · warm autumn spices

And then we decided that still wasn’t enough.

HARVEST JEWEL
Japanese A5 Wagyu strip loin · Maine uni · crispy rice

EAST COAST OYSTERS
green apple · jalapeño mignonette

40-DAY DRY-AGED FILET MIGNON
Nam-Jim kosho

This is Burnt Leaves & Brown Butter.

It’s rich. It’s loud. It’s a little unhinged.

Exactly how fall should taste.

Reservations are open.

Bring w**e. Bring an appetite. Bring somebody who actually likes to eat.

Link in bio.

See you at the table. đŸ–€

Last weekend may have been a wash, but we’re coming back locked and loaded. Fresh pasta. Full coolers. Ready to see your...
09/30/2026

Last weekend may have been a wash, but we’re coming back locked and loaded. Fresh pasta. Full coolers. Ready to see your faces. We’ve missed you guys. 🍝

We’re kicking things off FRIDAY with Jono Pandolfi Jono Pandolfi Designs in Union City at their monthly Seconds Sale! Come grab some beautiful ceramics, eat some FREE pasta samples, and take home fresh pasta and sauce for the weekend.

SATURDAY + SUNDAY, catch us at our usual farmers markets—pasta’s fresh, the lineup’s stacked, and we’re eager to feed you.

Come say hi. Let’s make up for last weekend. đŸ€Œ

10/3 - Sat
Montclair NJ Farmers’ Market
Sparta Farmers Market
Hoboken Farmers' Market
Bedminster Farmers Market

10/4 - Sun
Riverview Farmers Market
Summit Farmers Market
Irvington Farmer’s Market
Morning Glory Markets

Last call for this menu. đŸ”„This is the LAST WEEK to catch what we’ve been cooking at That Supper Club. Come say hi, pull ...
09/29/2026

Last call for this menu. đŸ”„

This is the LAST WEEK to catch what we’ve been cooking at That Supper Club. Come say hi, pull up a chair, and let us feed you before we turn the page.

Next week, we start fresh. From scratch. Full-blown autumn. New dishes, big flavors, and a whole lot of Chef Nick.

F**k it. Let’s let it rip.

See you this weekend. Reservations at the link in our bio. 🍝

📾: Kyle Lescinsky
đŸœïž: Jono Pandolfi Designs
🐟: Off The Hook Seafood, LLC
đŸ„©: Ushi-Toro
đŸ„•: Baldor Specialty Foods
đŸȘ‘: OpenTable

Fall’s creeping in, and this Supper Club menu has two weeks left before we turn the page. If you’ve been meaning to come...
09/23/2026

Fall’s creeping in, and this Supper Club menu has two weeks left before we turn the page. If you’ve been meaning to come eat with us, get that reservation in.

For my homebodies, we’ve got your weekend dinner handled too. Find us at the markets Saturday and Sunday, rain or shine, with duck agnolotti and butternut squash pasta. Come grab the good stuff, go home, open a bottle, and take all the credit. 🍝

Reservations through the link in bio.

This past Sunday, my buddy lawrencetalis asked me to collaborate with him on his Lawrence Talis . I didn’t hesitate.When...
09/17/2026

This past Sunday, my buddy lawrencetalis asked me to collaborate with him on his Lawrence Talis . I didn’t hesitate.

When you cook for a living, you rarely get the chance to step outside your own kitchen, cook alongside a friend and just have some fun doing something that truly means something.

This one filled my cup.

Cooking on such an intimate level, connecting face-to-face with friends and people I’d never met, explaining every dish and watching them enjoy each plate as it came out—that’s what cooking is all about.

No big production. Just two chefs, a small room and food made with purpose.

Thank you, Chef Lawrence, for bringing me into your kitchen. I needed this one.

And the best Sous and photography by Jeffrey Elkashab

Pasta. It’s what we do.Mixed, extruded, rolled, filled and folded by hand—week after week. Made in small batches with si...
09/16/2026

Pasta. It’s what we do.

Mixed, extruded, rolled, filled and folded by hand—week after week. Made in small batches with single-origin American grains, real ingredients and a team that gives a damn.

No shortcuts. No mass production. Just really good pasta, made for you.

Not all pasta is created equal. 🍝

We’re just out here having fun, cooking up some diabolical s**t and turning small events into their own private supper c...
09/15/2026

We’re just out here having fun, cooking up some diabolical s**t and turning small events into their own private supper clubs.

Saturday is maxed out, but we still have a few seats open Thursday and Friday.

Come hang with us. We’d love to cook for you.

See you soon. đŸ„‚đŸ

{link to reservations in bio}

LATE SUMMER, NO APOLOGIES.September 10 — October 3.This menu is going to feel a little different.Not just because the fo...
09/07/2026

LATE SUMMER, NO APOLOGIES.
September 10 — October 3.

This menu is going to feel a little different.

Not just because the food changed.
Because I’m changing the way we do this.

You’re going to get more of me this time. More Chef Nick at the table. More explanation behind the dishes. More interaction. More conversation. More of the why behind what we’re serving.

We’re not building this for investors, trends, algorithms, or anybody standing on the outside telling us what this should be.

We’re building it for our team, our guests, and the people who keep showing up.

So here’s where we’re going:

Summer Truffle Blue Crab Arancini
Blue crab, Parmigiano, fresh summer truffle.
And yes, no truffle oil. Ever.

Korean BBQ Short Rib
Asian pear, sesame, scallion.
Sticky, salty, sweet, aggressive.

Little Vegs
Seasonal cruditĂ©s with ’nduja ranch.
Eat your fu***ng vegetables.

Crispy Prosciutto-Wrapped Asparagus
Greens, radish, aerated hollandaise, Calabrian chile.
Technically a salad.

Sesame-Crusted Hamachi
Togarashi aioli, lemon, carrot curls.
Barely cooked. On purpose.

Duck Agnolotti
Duck confit, roasted duck-bone jus, black vinegar, fermented plum, scallion oil, crispy duck skin.
This is where the menu gets darker.

Rigatoni all’Amatriciana
Guanciale, tomato, Pecorino Romano, black pepper, lardo breadcrumbs, toast points.
Give the people what they want.

Vanilla Bean CrÚme Brûlée
Seasonal berries.
Crack it and call it a night.

And of course, if you want to go a little harder:

East Coast oysters.
Seared Japanese A5.
40-day dry-aged filet mignon.

There are going to be a lot of changes over the next few months. New ideas. New energy. New rooms. New ways of doing this.

We’re not interested in standing still.

This next chapter is going to feel more personal, more connected, and a hell of a lot more like us.

Late Summer, No Apologies.

Stay tuned.

Address

7 Hawthorne Avenue
Park Ridge, NJ
07645

Opening Hours

Thursday 7:30pm - 10pm
Saturday 8am - 10pm

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