In a region defined by strong community ties, That Supper Club has emerged as a dining experience rooted in connection, trust and intention. Founded by Thomas “Tommy” Greco and his cousin, Chef Nicolas Pescatore, the concept offers more than a meal, it invites guests into a thoughtfully curated culinary journey that feels both elevated and personal.
That Supper Club began not in a commercial kitchen, but over espresso.
“That Supper Club began over espresso with my cousin, Chef Nicolas Pescatore,” Greco says. “We were talking about the void we felt after moving out of the city—not just missing fine dining, but missing a local experience that truly pushed boundaries.”
After leaving city life, Greco and Pescatore found themselves craving the creativity and energy of destination dining, but wanted to reimagine it in a way that felt intimate and community-driven. The result was That Supper Club—a space where handcrafted dishes, bold flavors and hospitality come together in a setting that feels welcoming rather than exclusive.
At the heart of That Supper Club is a philosophy built on trust.
“The heart of That Supper Club is connection and trust,” Greco says. “Our guests walk in knowing they’re stepping slightly outside their comfort zone and we take that responsibility seriously.”
Each tasting menu is designed to gently guide diners through new ingredients, techniques and flavor combinations. The experience encourages curiosity while remaining approachable, striking a balance between innovation and comfort.
Chef Nicolas Pescatore’s culinary approach plays a major role in what makes the experience distinct. With access to small farms and purveyors and a commitment to constant learning, his menus reflect both discipline and creativity.
“He’s always traveling, studying and refining techniques,” Greco says. “That directly shapes the menu.”
Unlike traditional seasonal menus, That Supper Club changes its tasting menu every four weeks. The decision ensures guests are experiencing what is freshest and most relevant in the moment.
“While the foundation is Italian, the execution is modern, precise and always evolving,” Greco says.
Despite its refined approach, That Supper Club is anything but impersonal. The operation remains intentionally small—a four-person, family-run team that includes Greco, his wife and Chef Nick. Together, they handle every aspect of the evening, from hosting to serving to storytelling.
“We don’t describe That Supper Club as a pop-up—we’ve been doing this for over four years,” Greco says. “Guests aren’t just dining; they’re being welcomed into something that feels intentional and human.”
That accessibility has helped That Supper Club resonate with a broad audience, including diners who may not typically seek out tasting menus. That Supper Club is hosted at Pop Empanada in Park Ridge, NJ, also owned by Greco, providing a familiar, welcoming location while maintaining the elevated experience.
“The Pop Empanada location allows us to connect organically with guests who appreciate quality and craftsmanship,” Greco says. “It’s a comfortable, familiar setting that naturally leads diners to the more immersive experience of That Supper Club.”
The Pascack Valley community has embraced That Supper Club wholeheartedly. Repeat guests, consistent sell-outs and strong word-of-mouth support have affirmed that there is a demand for thoughtful, experience-driven dining close to home.
“The support has been genuine and deeply appreciated,” Greco says. “It reinforces that people here value authenticity.”
That commitment to authenticity extends to sourcing and partnerships. That Supper Club makes a conscious effort to support local farms, artisans and small businesses whenever possible.
“Community support is a core part of That Supper Club’s DNA,” Greco says. “Highlighting the people behind the products is something we’re proud of.”
Looking ahead, Greco is especially excited about seasonal outdoor dining experiences. Spring marks the return of events like the annual Lobster Boil at the top of Atkins Glen and Crab Fest in Depot Square, opportunities to bring the That Supper Club philosophy beyond the table.
“These events let us take what we do and share it in a different way, without compromising quality,” he says.
As for the future, Greco’s vision remains intentionally focused.
“Our hope is simple: to keep doing exactly what we’re doing,” he says. “Small, selective, intimate dinners with the highest quality food possible. Growth for us doesn’t mean bigger—it means better.”
At its core, That Supper Club is built on family, passion and respect for the craft. Every plate reflects countless hours of preparation and a genuine desire to create something meaningful.
“We’re grateful for every guest who joins us at the table,” Greco says. “This only works because of the people who choose to be part of it.”
To learn more about That Supper Club, visit thatpastaclub.com or follow along on Instagram @thatpastaclub for menus and updates. Reservations can be made via OpenTable at opentable.com/r/pop-that-supper-club-park-ridge or by calling 201-746-0000. Also check out Pop Empanada @popempanada, the home of the That Supper Club experience.