About Us

Soda Club started in New York's East Village with a simple idea: to create the kind of neighborhood restaurant we'd want to come back to again and again. Handmade pasta, natural wine, good cocktails, and a room that works just as well for a Tuesday night as it does for a date.

From the beginning, Chef Amira Gharib has helped shape Soda Club's culinary identity around fresh, handmade pasta and familiar dishes approached with a little more imagination. Pastas, breads, sauces, and more are made in house, with serious culinary technique quietly working behind food that, at its heart, is meant to feel comforting and unfussy. The menu continues to evolve with Soda Club.

In New York, longtime pasta classics sit alongside rotating specials and Roman-style pinsa, with flavors that move freely beyond traditional Italian cooking. In Denver, Soda Club takes on a distinctly Sicilian point of view, drawing on the Mediterranean and North African influences that run through the cuisine while responding to Colorado's seasons.

Natural wine has always been at the heart of Soda Club, with a focus on small, independent producers and bottles that reward a little curiosity.

Whether in Manhattan's East Village or at The Ramble Hotel in Denver's RiNo neighborhood, the idea remains the same: thoughtful food without the fuss, interesting things to drink, and the kind of neighborhood hospitality that keeps you around for another glass.

People raising glasses with drinks at a dining table filled with various dishes and lit candles.
A white bowl of tortellini pasta with tomato sauce, garnished with parsley and capers, on a dark table.
Close-up of a white plate with grilled bread, green olives, dollops of creamy spread, small bits of sun-dried tomato, black sesame seeds, and a drizzle of oil.
A table filled with plates of food, wine glasses, and candle holders, with a pizza on a raised platter in the foreground and other dishes and drinks in the background, in a cozy, dimly lit restaurant.