New York, NY | Multi-Concept Restaurant Group | Pasta Club Subscription

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Key results

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• One membership, two kitchens: signature dishes from Charlie Bird and Pasquale Jones in a single monthly pasta dinner
• Add-ons that build a full night in: wood-fired pizza kits and bottled signature cocktails
• A roadmap shaped by members: cooking demos and pantry drops now in the works, straight from member requests
• Flexible by Table22’s design: pickup or delivery, pause or skip at any time

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Two mainstays with a shared language

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Chef Ryan Hardy opened Charlie Bird in Soho in 2013 after years cooking in fine-dining kitchens and hotels across the country, betting that New York wanted somewhere serious about food and wine but relaxed in how it delivered both. The bet paid off. Charlie Bird was named Restaurant of the Year by Eater, and two years later Hardy followed it with Pasquale Jones in Nolita, a wood-fired, Neapolitan-leaning pizza spot that quickly earned its own acclaim, including a nod from the New York Times for its clam pizza. Together, the two restaurants became the founding concepts of Hardy's Delicious Hospitality Group, which he still runs as both chef and CEO, splitting his time between dining rooms and the creative work of building out each concept.

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Pasta is the throughline. It shows up differently at each address, handmade and seasonal, but it's a signature of what Delicious Hospitality Group does across the board. That shared thread is what eventually became the idea for a club.

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Cooking beyond the four walls

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Hardy has watched the industry shift over the past decade and sees it accelerating now. New Yorkers, he's noticed, are cooking more at home than they used to, a habit COVID accelerated and never fully reversed. And at the same time as people are dining out less, he's noticed an increased craving for connectivity. 

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For Hardy, an at-home club is the opportunity in the middle of these trends, and acts like a second front door to his business. “Being able to get into people's homes a little bit easier with things like Table22 is awesome," Hardy says. "I think being able to exercise a little bit outside of our four walls, the ability to connect with people like this, is a really fun and exciting thing for us."

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One membership, two kitchens

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Working with Table22, Delicious Hospitality Group launched a co-branded Pasta Club that draws from both restaurants rather than picking one. A membership might bring a wood-fired lasagna from Pasquale Jones one month and a chocolate budino the next, alongside a fresh sauce and pasta pairing built around what's in season. Add-ons round out the night: a frozen, oven-ready pizza kit that crisps up in minutes, or a bottled signature cocktail, the kind of thing Hardy points out is surprisingly hard to get delivered compared to a case of wine or beer. 

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"When you join something like this, you're not just getting one brand, you're getting multiple brands," Hardy explains. The format also gives members a reason to look forward to what shows up rather than assuming they already know.

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"Table22 does a great job on the technology side and helps us connect with the customer. It's allowed us to stretch a little bit further and connect with people at home."

— Chef Ryan Hardy, Founder & CEO, Delicious Hospitality Group

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Table22 handles the technology and the customer communication, the parts that pulled focus away from tables and prep in years past. Hardy is excited by the creative opportunities that offloading the admin has opened up for him: "I love it, I want to do more of it, and I have so many ideas on more things we can do."

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They want more

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Member feedback has been consistent since the club's early days, tracing back to Zoom dinners and wine tastings Hardy's team ran during the pandemic. People kept asking for a way to have dinner with the chefs directly, whether that meant a live cooking demo or a video walkthrough attached to that month's box. "They want more," Hardy says simply, and he doesn't find it surprising. Delivering great pasta to people's homes was, in his words, a natural fit from the start, and every new add-on since has been inspired by guest requests.

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That appetite shows up in how members treat the club itself. It isn't a once-and-done order; it's something people build a rhythm around, whether that's a couple splitting a pasta night or a family leaning on it during a busy week. The membership already includes off-menu dishes, a running Spotify playlist, and priority reservations at both restaurants, extending the relationship past the box itself and back toward the dining rooms it started with.

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Add-ons, always

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Hardy's advice to other operators considering a club comes down to one principle: keep adding. "Do more stuff," he says. Land on a clear core concept first, whether that's pasta, sushi, or wine, and then keep finding new ways to connect with the people who already said yes: new content, new stories, print pieces people can hold. As Hardy puts it, it's less about raising the check average and more about finding new ways to connect, one member at a time.

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Our platform, your craft. Welcome to the club.

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