Casey Fullum 
Hidden inside an empanada shop in Park Ridge is one of Bergen County’s most indulgent and delicious-tasting menu experiences. The spot at 7 Hawthorn Avenue is best known as Pop Empanadas. But Chef Nicolas Pescatore takes over on Thursday, Friday, and Saturday nights to host That Supper Club, a six -course culinary experience with an ever-changing menu. Keep reading to learn about That Supper Club and its unique culinary experience.
About That Supper Club
Chef Nicolas initially started That Pasta Club in Jersey City, selling fresh homemade pasta at farmers’ markets, catering options, and restaurant wholesale. In May of 2022, he teamed up with his cousin Tommy Greco, owner of Pop Empanadas, to bring his love for hosting dinner parties for friends and family to the public.
What started small now has a full dining room most nights, but still has the intimate feel of an exclusive event. In fact, they’ve kept the business small and in the family with Tommy hosting and other members working front of house and behind the scenes. Fresh pasta is still available at farmers’ markets all over New Jersey, including Asbury Park, Montclair, Hoboken, and more, plus from the shop in Park Ridge. The team offers cooking classes in the space. According to the team, “That Pasta Club is the brand. That Supper Club is the experience.”
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Keeping with the intimate feel, after all diners have arrived, Tommy personally welcomes guests and introduces the meal each night, laying out the progression of the menu and explaining what to expect. The meal ends with a warm thank-you from Chef Nicolas, who shares some background on the menu.
The six courses change with the seasons, but generally start with a “snack trio”, a crudo, multiple pasta courses, and dessert. The menu during BG’s visit was inspired by the “North to South” culinary tour of Italy, which included grilled scallops with melon, yuzu, and chives, a savory zeppole (which Chef mentioned was his favorite item this week), and brioche with caviar butter. We then moved on to a hamachi crudo with mandarins and fennel, artichoke and sunchoke risotto, followed by two more pasta courses – duck-filled agnolotti and short rib mezzi paccheri. There are optional add-ons, including oysters (this was the absolute standout in our opinion – a MUST add!), as well as wagyu and truffle on milkbread, plus a dry-aged filet mignon. Of course, the night ends with dessert, and this week’s offering was a warm olive oil-lemon cake with lemon ganache.
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After dinner, Casey from Team BG sat down with Chef Nicolas to talk about the menu and his inspiration for the brand he’s created. Growing up in Hillsdale, he didn’t always know he would go into the food industry, but inspiration struck while at a music festival, and he decided to go to culinary school. That Supper Club is all about “a family experience” and keeping the intimate group feel.
Chef Nicolas is inspired by what’s in season and what is freshest and available, and incorporates that into the combination of traditional and unique flavors. He also noted that he wants to carry those flavors through the progression of the menu – looking to thoughtfully repurpose and reuse ingredients throughout the night, forming “notes of harmony”. The night’s menu, for example, included melon in the scallop, followed by melon in the mignonette in the oysters, carrying those flavors throughout the meal.
That Supper Club is $95 per person and is also BYOB. Reservations are required, and patrons are asked to please note their dietary restrictions when making reservations. The menu changes about every six weeks, so no two visits are the same. For more information, please visit here.
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