A nod to Chef Headley's background as a world-class pastry chef. The gelato changes daily and features incredibly concentrated, pure flavors—often using seasonal fruits or rare ingredients like black sesame or toasted hay. The texture is remarkably smooth and dense. Reviewers consistently name it as the best dessert in the East Village.
A favorite for regulars and often cited as the best broccoli dish in the city. The florets are charred until almost black in spots, concentrating their sweetness, and tossed with a spicy-savory dressing of chili and garlic. It's served over a smooth, smoky eggplant purée. It is a brilliant example of Brooks Headley's ability to turn a simple vegetable into a complex, satisfying plate.
Tips from diners
The 'burnt' part is intentional—it gives the vegetable a deep, nutty flavor. Make sure to mix it with the eggplant at the bottom of the bowl.
The burger that launched a movement. Unlike commercial 'fake meat,' this patty is a complex, house-made blend of grains, nuts, and vegetables that has a uniquely savory, nutty flavor and a great 'crust' from the flat-top. It's served on a squishy bun with muenster cheese, iceberg lettuce, and a roasted tomato. It is widely cited as the best veggie burger in New York City. Reviewers consistently praise its balance and the fact that it doesn't try to be beef.
Tips from diners
It's smaller than a standard burger but much more flavor-dense. Order it with the burnt broccoli salad—it's the traditional pairing. The bun is remarkably soft.
A playful and deeply comforting dish. Instead of meat, it features a savory, spice-heavy mixture of grains and vegetables cooked in a rich tomato-based sauce. It captures the exact soul of the messy diner classic but with a cleaner, more complex flavor profile. It is a favorite for those looking for something hearty and nostalgic.
A standout alternative to the burger. A thick slab of tofu is breaded and fried until remarkably crispy, then seasoned with a blend of savory spices. It's served with plenty of house-made pickles and a bright, creamy mayo. Reviewers highlight the texture of the tofu as being particularly impressive—firm inside and shatteringly crisp outside.
Founded by punk-rock drummer and pastry chef Brooks Headley, Superiority Burger started as a tiny counter and moved to a larger, more comfortable space in the former Odessa Diner in 2023. It has achieved legendary status for its commitment to high-quality vegetarian and vegan cooking that doesn't rely on meat substitutes. The menu is a high-energy mix of creative stews, technical desserts, and the namesake burger that redefined the category.
The new location takes reservations via Resy, which is a major upgrade from the old tiny spot. However, they book up fast—set a notification if you're looking for a weekend night.
The bar area is held for walk-ins and is one of the most fun places to eat in the neighborhood. Arrive at 5:30 PM on a weeknight to walk right into a stool.
The space is a restored classic diner and the soundtrack is almost exclusively punk and indie rock. It's high-energy, loud, and unpretentious—exactly what an East Village restaurant should be.
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