In a world where true neighborhood spots are few and far between, Soda Club stands out. Overthrow Hospitality’s Michelin Bib Gourmand-awarded natural wine bar invites guests into a moody, intimate space that feels both timeless and quietly electric.

Chef Pedro Allende’s menu centers around fresh, handmade pasta and rare Roman-style pinsa—crisp-edged, cloud-like pies made with long-fermented dough and rice flour. Unlike the ubiquitous pizza, pinsa programs remain few and far between, making this take on “pizza” a signature of Soda Club’s culinary voice. Much like the wines that fill Soda Club’s 200+ bottle list—sourced from small, independent producers who favor patience over manipulation—these dishes celebrate ingredients best left to speak for themselves. Both the wine and the pasta are shaped more by care than control.

Rounding out the experience is a cocktail program from Sother Teague and his team at Amor y Amargo, where fresh juices and reimagined Italian classics like grappa sours break the bitter bar mold. More than a restaurant, Soda Club is a modern-day “third place”—a space to gather, unwind, and return to again and again.