Soda Club is Overthrow Hospitality's Wine Bar featuring more than 200 natural and organic wines from around the globe curated by our group's Wine Director Drew Brady accented by vegan Italian dishes by Chef Amira Gharib focusing on fresh pastas. Non-alcoholic, expertly-crafted natural sodas are also of note.
"Plant-based Italian can seem like a tall ask when so many of the usual suspects are the dishes we crave for something cheesy, creamy, and meaty—but Soda Club in Alphabet City stands confident in its answer that it can be done. Though the name comes from the Prohibition-era soda clubs of Italy, the restaurant houses more than 200 bottles of natural wine from around the world, whether you're looking for an earthy orange or an oaky chilled red. While the plush high-tops and wine cave ambience set the mood, the main event here is the pasta. Cooked to a perfect-chew al dente, the noodles here make you want to close your eyes to savor them, from the cappelletti to the palm-sized raviolis. In fact, we recommend you sample them all by ordering the restaurant's tasting menu for dinner—where all six pastas plus a bottle of wine ring in at just $75."
"Several of my best restaurant meals were at Soda Club." - Eater Staff
"This fresh concept's name is derived from Italy's tradition of hand-crafted sodas; and its spirit from the turbulent Prohibition era. Pass the entry sign to arrive at this mini haven, replete with a mighty vintage vibe—think velvet chairs, gleaming copper accents and stained glass lamps.On the menu, house-made pastas are a focus. There are also natural wines to accompany the seasonal, deftly executed vegan dishes. Toasted focaccia served in a miso bagna cauda is an umami-rich bite, tailed by tagliatelle tossed with nori "butter" sauce and broccoli rabe. Date cake with vanilla "gelato" gets a hit of black salt for delicious complexity." - Michelin Inspector
"Complementing the seasonal, deftly executed vegan dishes are a myriad of natural wines meant to electrify one's taste buds. Toasted focaccia served in a miso bagna cauda is an umami-rich bite, tailed by tagliatelle tossed with nori "butter" sauce and broccoli rabe. Date cake with vanilla "gelato" gets a hit of black salt for delicious complexity." - The MICHELIN Guide
"The name is derived from Italy's tradition of hand-crafted sodas; and its spirit from the turbulent Prohibition era. On the menu, house-made pastas are a focus. There are also natural wines to accompany the seasonal, deftly executed vegan dishes." - The MICHELIN Guide
