Soda Club

Dining here is a close-quarters affair. The dining room has tight, tiny seating that can run warm, with lighting low enough to feel dark even early in the evening. Sitting at the bar allows guests to sample wines while staff explain the differences. Beyond dinner, the venue runs hands-on pasta-making classes. The plant-based menu features pinsa, olives, and a highly praised cannoli, though opinions on the pasta's seasoning skew mixed, and the focaccia is served as garlic bread.