Superiority Burger
Vegetarian restaurant · East Village ·
Innovative vegetarian diner serving burgers & cocktails
Innovative vegetarian diner serving burgers & cocktails
"As a lover of veggie burgers made from real vegetables rather than plant-based meat substitutes, I admire Brooks Hedley’s much-loved burger shack: what started in 2015 as a tiny hole-in-the-wall on 9th Street has since moved around the corner to a much bigger restaurant with ample seating on Avenue A. The namesake burger features a house-made patty of vegetables, quinoa, and chickpea, topped with shredded lettuce, ketchup, pickles, and cheese (vegan or not). Don’t skip the burnt broccoli salad, whatever daily quirky sides made with yuba, or the legendary cakes and gelato — desserts are almost always vegan and much of the menu is too." - Kyle Beechey
"My colleagues have already sung these fries’ praises, but I’m happy to laud them again: now available at dinner for $12, they’re twice-fried for serious crispiness, and biting into them feels as satisfying as I imagine it might feel to bite into one of those 15-hour potatoes if I had the time to make them. The burger isn’t the only superior thing on the menu, and I’ll head here when the mood for crispy potatoes strikes." - Melissa McCart
"I consider Superiority Burger an iconic veggie-burger destination: what began as a tiny East Village to-go counter in 2015 and expanded into a full-service restaurant in a refurbished diner now serves an eponymous quinoa- and chickpea-based burger piled with Muenster cheese, pickles, iceberg lettuce, mustard, and a tangy “burger sauce.” Chefs praise it as a thoughtful, special veggie sandwich that even meat eaters love." - Amelia Schwartz
"At Sweet Treats I tried Superiority Burger’s corn cob gelato, which was a major hit with guests." - Eater Staff
"Evolving from a 2015 pop-up to a beloved East Village takeout spot (and later expanding into the former Odessa space), Superiority Burger carved out a punk, vegetable-forward niche with legume-based burgers, fried tofu sandwiches, and standout gelatos that inspired chefs to treat vegetables with creativity and craveability." - Eater Staff