Soda Club
Restaurant · East Village ·
Vegan Italian pasta & natural wine bar, intimate setting
Vegan Italian pasta & natural wine bar, intimate setting
"Originally a popular vegan wine bar at 155 Avenue B that outgrew its footprint, this spot moved in April to a larger location at 95 Avenue A, where it has become a neighborhood staple thanks to its mostly natural wine list, vegan house-made pastas, and late-night energy. Overseen on the wine side by partner and wine director Drew Brady, the bar maintains a vegan ethos without making it the focus of the experience; most diners aren’t vegan and often don’t even realize the menu is plant-based, as there’s no manifesto or qualifiers on the menu, just a lively, late-night atmosphere built around good wine and food." - Melissa McCart
"Soda Club—the vegan pasta spot with shaken cocktails and wine from the Amor y Amargo team—has moved from their Avenue B. location, to the large corner space that Amor y Amargo held on Avenue A. and 6th St. Their expanded food menu includes pastas and pinsas, a Roman style of pizza." - will hartman, willa moore, molly fitzpatrick, sonal shah, bryan kim
"Soda Club—the vegan pasta spot with shaken cocktails and wine from the Amor y Amargo team—has moved from their Avenue B. location, to the large corner space that Amor y Amargo held on Avenue A. and 6th St. Their expanded food menu includes pastas and pinsas, a Roman style of pizza. We haven’t been here yet, but want you to know this spot exists." - Will Hartman
"Relocated and reopened April 22 by the Overthrow Hospitality team, this drinks-focused room emphasizes shaken cocktails (while sibling Amor y Amargo focuses on stirred drinks) and serves vegan food like pinsa." - Emma Orlow
"Chef-owner Ravi DeRossi — with partners Drew Brady and Sother Teague — has relocated his Michelin Bib Gourmand natural-wine bar and pasta spot to the ground level beneath his second-floor restaurant Avant Garden at 95 Avenue A (at East Sixth Street), reopening Tuesday, April 22; the venue was formerly at 155 Avenue B. The concept remains vegan and builds on a Southern Italian menu inspired by Brady’s grandmother from Palermo, with dishes such as cacio e pepe made with spaghetti-like bigoli, tagliatelle with lemon-nori vegan butter and broccoli rabe, and new super-crisp pinsas like the Calabrian (figs, pistachio, and watercress) and the spring pie (zucchini, spinach, broccoli, asparagus, spring onions, feta) from chef Pedro Allende; late-night bites such as arancini and fried gnocchi may also appear. Cocktail duties are overseen by the group's Amor y Amargo team — which itself relocated and returned to its original spot — and will focus here on shaken cocktails (the original outpost emphasized stirred drinks); Sother Teague leads the cocktail menu, with drinks contributed by Teague, Noah Green, and Bruce Shultz, including Amor-style cocktails like the Cavalletta (a spin on the Grasshopper with the herbal genepy) and the You’ve Come a Long Way (an amaro grappa sour). The wine program comprises roughly 200 natural and organic pours, including a house Overthrow Hospitality label, Alphabet Soop, a chilled red blend. Dinner service runs until 11 p.m.; current hours are midnight on weekdays and 2 a.m. on weekends." - Melissa McCart