How does punk rock chef Brooks Headley think about the next iteration of his quirky, beloved, and nationally recognized vegetarian restaurant Superiority Burger? What’s it like to go from working in one of the country’s most grandiose high-end kitchens to opening a 300-square-foot spot with very little counter space? And how does a tiny business in New York with six seats survive in the winter anyway? We discuss all these burning questions and more this week on the Eater Upsell podcast.
Brooks Headley and New York’s Favorite 300-Square-Foot Restaurant
This week on the Upsell, the chef behind Superiority Burger talks expansion, accessibility, and passion for his work
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Eater’s holiday banquet celebrates the food traditions we return to in memory, time and time again
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