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
"An old one from the primordial goo era. Smashed market cucumbers dressed with Don Ramon's fermented and proprietary mixed nut cream, jalapeño elixir, and doctored Addeo's sticks. Tremendous."
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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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Chef Brooks Headley reviews  at post.venue.name
"Anson Mills blue grits cake with rhubarb sludge and coconut gelato. Scattering of unnecessary candied popcorn shake."
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Chef Brooks Headley reviews  at post.venue.name
"When the date syrup freezes it's going to be stretchy. Toasted pecans for crunch. Totally vegan base infused with roasted cinnamon. Tastes like southbound turnpike Clara Barton."
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Chef Brooks Headley reviews  at post.venue.name
"Kale rapini with oregano vin eats like spaghetti."
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From My Menu