How a Bay Ridge supper club is rethinking a once sleepy hood
Bay Ridge has always been a peculiar dinner destination. Just about any resident or visitor and will tell you that the avenues there are pretty much lined with places to eat, but they tend to follow some fairly redictable patterns, a heavy emphasis on Italian being the most notable. In many respects, the neighborhood feels as if it hasn’t changed much over the last 30 years or so, and in a way, of course, that’s comforting.
As more and more young residents migrate from Manhattan and northern Brooklyn to the more ffordable areas close to the bridge, however, a subtle shift is beginning to take place. Not only are restaurant styles beginning to diversify to encompass more sushi, Thai, and various fusions with Continental, but a movement is also afoot to introduce variations of club culture.
Anthony Di Maio, co-owner of 23 Supper Club, sought to break ground on both the culinary and club culture fronts with his family-owned business (the 31-year-old’s partners are his mother, father, brother and sister).
First, the tunes: music ranges from top 40 to house music to modern feel-good; Thursday nights are Throwback Thursdays with DJ Garry “Ace” Rothstein, a Brooklyn local, spinning nightclub throwbacks from the 90s and early 2000s. Friday nights host different guest DJs, from Staten Island’s own Mike Gloria to KTU’s Rafael Valentino. Saturday night’s resident DJ is KTU’s Bodega Brad Hoelscher…a crowd favorite.
The cocktail menu is pretty much a seminar in mixology, featuring improvisational cocktails such as the Silli-Tini, Sangria Flora, and the Blue Steel Martini…some of which are served in a signature ice glass. European bottle service (at surprisingly moderate prices) is available, as is the largest selection of champagne in the area. If you prefer sparkling wines, they also have a variety of Moscatos and Proseccos.
The menu seems to be a deliberate attempt to be all things to all people, and in many respects it succeeds. Among entrees, Italian traditionalists will be relieved to see Osso Bucco, continental aficionados get their filet of sole, but a combination of seared and confit of duck—never mind orange roughy served over baby bok choy—hint at something more adventurous. The smaller plate section is similarly diverse, with its combination of fish and chips, Panko crusted calamari, and pineapple shark. This modern, cutting-edge environment possesses a glamorous Vegas flair, too, which is a shot in the arm to anyone who moved to Bay Ridge for the quality of life, but kept an adventurous heart.