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

Thatpastaclub

Fine Italian Pasta subscription service, delivered to your door
(1)

10/30/2026

Locked, loaded, and ready to get spooky. 🎃👻🍝

It’s shaping up to be a beautiful weekend at the farmers markets, and we’re bringing the fall goods:

🦆 Duck Confit Tortelloni
🥩 Short Rib Cappelletti
🍬 Roasted Butternut Squash & Sage Caramele

Come say hi, show off your costumes, and grab something delicious to bring home. All treats over here—while supplies last. 🧡

Saturday:
Hoboken Farmers' Market
Montclair NJ Farmers’ Market
Sparta Farmers Market
Bedminster Farmers Market

Sunday:
Riverview Farmers Market
Summit Farmers Market
Irvington Farmer’s Market

10/29/2026

Should we bring back the Raviolo al Uovo for the winter menu? 👀🍳

That first cut. The golden yolk spilling out. Fresh pasta made for exactly this moment.

We’re working on the winter lineup at That Supper Club, and this one’s calling our name.

Want it back? Make some noise in the comments. 👇

BergenCountyEats

10/26/2026

Let’s break down our fish course at That Supper Club: miso black cod. 🔥

This one brings me right back to working the line at Nobu on 57th Street. Three days in the marinade, then cooked until buttery and flaky, with that caramelized finish. Sweet, savory, rich—and worth every bit of the wait.

I love when a dish brings back a memory. The kitchen, the people, the lessons you still carry every time you cook it.

Come grab a seat and taste it for yourself. Reservations through OpenTable.

10/23/2026

COOL WEATHER. HOT PASTA. WEEKEND PLANS SORTED. 🍝🍂

We’re rolling into the markets with some fun additions to our autumn lineup—fresh pasta, handmade stuffed pasta, and everything you need to make staying in taste pretty damn good.

This weekend’s stuffed pasta lineup:
🔥 Short rib cappelletti
🦆 Duck confit tortelloni
🍂 Sage & roasted squash caramelle

All while supplies last—come early and grab your favorites.

Bolognese? Stocked. Bourbon brown butter? You know it. Come hungry for ideas and leave with dinner.

📍 SATURDAY
• Montclair NJ Farmers’ Market
• Hoboken Farmers' Market
• Sparta Farmers Market
• Bedminster Farmers Market

📍 SUNDAY
• Riverview Farmers Market
• Summit Farmers Market
• Pelham Market
• Asbury Fresh -Ocean Grove

Come say hi. Give us a smile. Take home the goods. We’ll handle the pasta—you put the water on. 🤌

10/21/2026

That yellow. That texture. That bite. 🤌🥚

Our egg dough has to hit all three. Rich, luscious, and just enough resistance when you take a bite.

We used to make all of it by hand. A serious labor of love—but when you’re cracking 1,000 eggs at a time, that love comes with some sore shoulders. 😂

Earlier this year, we brought in an Arcobaleno Pasta mixer, and holy s**t, life-changing.

But every once in a while, we bring it back. Flour on the bench, eggs in the middle, hands in the dough. There’s something about feeling it come together that never gets old.

A little sweat in the process. A lot of love in the pasta.

That Pasta Club. 🍝

10/19/2026

In case you missed it… That Supper Club is firing on all cylinders. 🔥

This early fall menu is hitting home. The flavors, the comfort, the change in season—it’s reminding me why I love to cook in the first place.

I’m having fun, cooking what makes me happy, and feeling grateful I get to share it with you. But damn… this menu is fu***ng fire.

TWO WEEKS LEFT. Then we turn the page.

Grab your people, bring a bottle, and come spend a night at our table. Get it while it’s hot.

Reservations at the link in our bio. You don’t want to miss this.

—Chef Nick

📸: Kyle Lescinsky
🎃: Row 7 Seed Company
🎣: Off The Hook Seafood, LLC

THE SNACK TRIO COMES IN HOT

Kimchi-marinated shrimp with apple salad. Sweet, spicy, crisp, and a little messy—the way a good bite should be.

Cold-smoked salmon on crispy rice with scallion cream cheese and pickled jalapeño. My little nod to Sunday mornings with a bagel and lox.

And the bone marrow deviled egg with crispy onions and chives? That one never disappoints.

THREE DAYS IN THE MAKING

Miso black cod. Marinated for three days, then cooked until buttery and flaky.

I learned this one from Nobu himself. Every time I cook it, I’m right back on the line on 57th Street. A little nostalgia. A lot of flavor.

A LITTLE INTERMISSION

Our mushroom brodo is a consommé: a beautifully clear broth with deep, savory mushroom flavor.A little olive oil. Fresh chives. That’s all it needs.

A moment to slow down before we get into the pasta.

THIS IS WHAT FALL TASTES LIKE

Hand-folded tortelloni filled with Koginut squash, Parmigiano-Reggiano, and nutmeg. No ricotta. Let the squash do the talking.

sage brown butter and toasted pumpkin seeds bring it all together.

Sweet squash, nutty butter, a little crunch. Fu***ng fall.

LOW AND SLOW

Ibérico pork, braised overnight with garlic, white w**e, sake, and plenty of fennel.

We fold that tender pork into short-cut mafaldine with Swiss chard—tender leaves, a little bite from the stems, and all that rich braising flavor caught in the pasta’s ruffles.

The kind of dish you keep eating after you’ve said you’re full.

THIS ONE REMINDS ME OF MOM

Pumpkin cheesecake.

There’s something about those warm spices and that cre

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

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.

🔥 Brown butter pumpkin tortellini
🔥 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. 👀

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 bulls**t.
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. 🖤

Address

7 Hawthorne Avenue
Park Ridge, NJ
07645

Opening Hours

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

Website

http://Www.thatpastaclub.com/

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