Published with permission from LuxuryWeb Magazine
About six months ago, we visited That Supper Club — a quirky, prix-fixe restaurant in Park Ridge, New Jersey, with remarkably good food and an unforgettable vibe. True to form, the menu has since evolved, now featuring a fresh early spring lineup inspired by what’s currently best in the market. When the team invited us back to sample their latest offerings, we couldn’t resist.
So once again, we crossed the railroad tracks to the modest storefront glowing with a neon-pink “EMPANADA” sign — the shared entryway that leads into That Supper Club. Our anticipation was high after the last visit, and this time was no different. We were excited to see what new magic Chef Nick Pescatore had created, and of course, to be welcomed again by co-owner Tommy Greco and his gracious wife and hostess, Pia.
RELATED: The Art of Cheese Pairing: How to Elevate Your Cheeseboard With Balance and Flavor
The ambiance remains wonderfully unexpected. The POP-themed interior, covered in posters once featured in Tommy’s art gallery, contrasts playfully with the refined, experimental nature of the food. Chef Nick continues to push boundaries with his imaginative combinations — perhaps “POP gourmet” is the best way to describe it.
Success
You are now signed up for our newsletter
Success
Check your email to complete sign up
Take the bread, for instance: local sourdough rolls served with a uniquely seasoned butter infused with stinging nettles. The spiced butter was flavorful and memorable, finishing with just the right amount of bite. And then there was the surprise hit of the evening—New Jersey pork roll paired with Alaskan king crab. Unconventional? Yes. Delicious? Absolutely.
Since That Supper Club is a BYOB (bring your own bottle) venue, we brought along a 2024 Domaine Bousquet Gaia Pinot Noir Rosé. Based on the new spring menu, it felt like the right match—and it was. This young, Argentinean organic wine paired beautifully with every course. Surprisingly, it even elevated dessert: a pineapple upside-down cake bursting with tropical flavor.
We began with three artfully presented appetizers on a slender tray:
- Tigres O Mejillones – panko-crusted PEI mussels stuffed and dressed with aji verde, wild cilantro, and lime.
- King Crab Toast – Alaskan king crab layered over toasted milk bread with Taylor ham and roasted tomatillo aioli.
- Kushiyaki – luscious cubes of 50-day dry-aged NY strip steak glazed in a rich sauce, skewered and served yakitori-style.
Next came the Scallop Crudo, which we agreed could easily stand alongside any Michelin-star dish. Hokkaido scallops paired with crispy rice, avocado crema, and a touch of Maine uni (sea urchin eggs) created a ceviche-style experience that was both elegant and vibrant.
Then came six East Coast oysters topped with a fermented pineberry mignonette—Barbara’s favorite. Though they’re a menu add-on, we couldn’t resist. Every bite reaffirmed our decision to go all in.
To cleanse the palate, a bright and crisp Baby Spinach Salad arrived, lightly dressed with roasted scallion vinaigrette and topped with white goat cheese, Honeycrisp apple sticks, and shallots. Refreshing and well-balanced.
The next dish was another standout: Shrimp Scampi Agnolotti bathed in a Yuzu Soy lemony sauce that was utterly addictive. It was, without exaggeration, to die for.
Then came the indulgent Caviar and Uni Toast, a creamy bite of paddlefish caviar and sea urchin atop toasted milk bread. Barbara was in heaven. Like the oysters, this dish must be reserved in advance and comes with an added cost—but it’s worth it.
Soon after came a nostalgic favorite: Mezzo Rigatoni Amatriciana, Chef Pescatore’s take on a dish I first experienced as “Bucatini all’Amatriciana” over 40 years ago at Il Luogo di Aimo e Nadia in Milan. His version had more heat than mine, but was just as rich and deeply satisfying.
RELATED: Bucatini all’Amatriciana: A Taste of Italian Comfort
By now, we were full—but who can say no to a 45-day aged Filet Mignon? This was another special-order item, not included in the prix-fixe menu, but we made room. Juicy, tender, and flavorful—it lived up to its premium billing.
To end on a sweet note, the Pineapple Upside-Down Cake was served, topped with rum-soaked cherries. It was the perfect finish to a memorable meal. We polished off the last of our rosé and leaned back, feeling thoroughly content.
To book your table at That Supper Club, visit the link here. Cheers!
Visit LuxuryWeb.com to see the original article, and more.
