Brooks Headley at Superiority Burger

Bio

Brooks Headley was executive pastry chef at Del Posto, a New York Times-rated four-star restaurant, in New York City. He left Del Posto to open a vegetarian burger bar, Superiority Burger. He didn’t intend to become a pastry chef. A punk rock drummer from a food-obsessed Calabrian family, with a bachelor's degree in English language and literature, he literally fell into restaurant work at age 27.

Accolades

  • One Star
    Michelin Guide
  • Outstanding Pastry Chef
    James Beard Foundation
  • Four Stars
    The New York Times
  • ChefsFeed Winner
    One of the Best Things to Eat in NYC

My Restaurants

Where I Eat

Behind the Scenes

Chef Brooks Headley reviews  at post.venue.name
"Very creamy and 100 % dairy-free lemongrass gelato (also available non-vegan) studded with puny clinkers of anson mills buckwheat cookie may have been inadvertently lifted from a mid-aughts @alexstupak composition, but our memory is hazy and we can't quite recall. Fessin' up anyway regardless. See you at 11:30am."
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Chef Brooks Headley reviews  at post.venue.name
"Dark (vegAn) rechocolate cake, warmed on the griddle, served with a scoop of fig leaf gelato, and drizzled with @breadandsaltbakery Pittsburgh-reduced mosto cotto. Violates all three interstate grape must laws and pooh-poohs baroque dessert guidelines. 6 dollar price tag ensures brisk sales."
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Chef Brooks Headley reviews  at post.venue.name
"Saturday afternoon cake will be of a vegan species and may involve citrus, poppyseeds, tristars, saba, a tuile."
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Chef Brooks Headley reviews  at post.venue.name
"Corn cob butterscotch gelato is wild, man. Also available: vegan coconut caramel ripple gelato that's good in its own way. Sour cherry sorbet smashed akimbo keeps the ph level very low with rip roaring tang. Grab a cup today."
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Chef Brooks Headley reviews  at post.venue.name
"In our ongoing attempt to highlight only the finest in cranky old man gelato flavors we have handcrafted several tubs of rum raisin (one is vegan) and paired it up with a scoop of white banana sorbet. Gank a mangled umbrella out of the trash and swing by."
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Chef Brooks Headley reviews  at post.venue.name
"Traditional cheesed collard sandwich hits all the receptors. Available in a non-vegan format as well. Ask for it in a hushed conspiratorial voice at the front counter."
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From My Menu