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Superiority Burger

430 East 9th Street
Superiority Burger 1 American Burgers Vegetarian East Village

Superiority Burger, a vegetarian burger place, created by Brooks Headley, started causing a stir long before it was open, thanks to Brooks’ fame as a punk rock drummer and a pastry chef at the four-star rated Del Posto. Superiority Burger is the first venture that he has led, himself.

The menu is simple and short, meaning we did not have to agonize over what to order. On the day that we visited, only a short time after they began in the fall of 2015, there were four veggie items to choose from, with the side dishes appearing to change each day. The classic Superiority Burger, made with a quinoa base, was bursting with flavor, while the Superiority Boat, which is served on a bed of brown rice, was delightfully spicy and went well with the “not too sweet” Arnold Palmer. I loved the Sloppy Joe that I had tried a few weeks back when they were serving it out on the street during the 9th Street block party, but I was pleased on this day to have had the opportunity to try the Burnt Broccoli Salad that people had been raving about. All in all, I do believe that I turned a few Manhattan Sideways people onto some really good vegetarian dishes.

Superiority Burger 1 American Burgers Vegetarian East Village
Superiority Burger 2 American Burgers Vegetarian East Village
Superiority Burger 3 American Burgers Vegetarian East Village
Superiority Burger 4 American Burgers Vegetarian East Village

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Hearth 1 Brunch American East Village


Considering the multitude of rave reviews that Hearth has received since it opened in 2003, we were pleasantly surprised at the unpretentious and warm greeting we received. Although reservations for the dining room are recommended, especially during peak times, some of the best seats in the house are first come, first served. Pull up a stool at the bar and sample one of the artisanal cocktails made with New York produced spirits, or walk straight through the softly lit, exposed brick and red-walled dining room to the open kitchen and grab one of the four chairs right at the counter where the food is being cooked. During our visit, one of the sous chefs was cutting apart ribs right in front of us.When we visited, we learned that the menu changes slightly each day, always highlighting the freshest ingredients and trying to be as environmentally conscious as possible. However, a few favorites have remained on the menu since they opened over nine years ago, including the Grilled Quail and the Beef and Ricotta Meatballs. Many of the dishes are meant for sharing, like the Whole Roasted Fish of the Day.In 2016, chef Marco Canora upgraded the menu to focus on fewer processed flours, sugars, and oils.  There are also many more dishes featuring offal, such as heart and liver.  The purpose of the shift is to highlight food that is high in nutrients and does not contain growth hormones. If the resulting cuisine is anything like what we tasted when we visited, diners are in for a treat.Hearth’s extensive and well thought out beverage program is also intriguing, with a wine list focusing on certain grape regions, plus off the beaten path beers. With such an inviting and comfortable dining room, an exciting and ever-changing menu, and an impressively curated beverage list, Hearth presents the total package for a perfect night of dining.

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