Tag Archives: Brooks Headley

Superiority Burger’s Blackberry Sorbet

As smooth as it gets -- home-made blackberry sorbet.

As smooth as it gets — home-made blackberry sorbet.


She made a blackberry sorbet.

The kind you find in a great ice cream store.

Blackberry sorbet.

And it was so good, she couldn’t brag much more.

Blackberry sorbet.

I think I love her.

With apologies to the late-great Prince, I couldn’t help but have that refrain pop into my head even though blackberry — rather than raspberry — was on my mind recently.

Dig a spoon in, and you’ll be singing the praises of this super easy “Blackberry Sorbet” recipe, too.

It’s from the new “Superiority Burger Cookbook” (W.W. Norton & Co.), of which I received a review copy. The book is by Brooks Headley, a punk rock drummer and James Beard Award-winning chef.

In 2015, he left the lauded Del Posto restaurant in New York, where he was executive pastry chef, to open a 300-square-foot basement-level vegetarian burger bar in the East Village, Superiority Burger.


He hasn’t looked back since. Unlike some of the more newfangled veggie burgers try their hardest to mimic ground meat, Superiority doesn’t take that tack. It’s clearly a vegetable-based burger in texture, but wow, does it ever pack an umami punch. It’s so assertively savory tasting that you don’t miss the meat. Even my husband, aka Meat Boy, didn’t, if you can believe it, when we tried it last year.

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Eating My Way Through New York: Won’t Break the Bank

The smoked chicken sandwich at Roberta's.

The smoked chicken sandwich at Roberta’s.


The iconic New York pizza may be a huge, greasy, foldable slice. But Roberta’s in Brooklyn is where true pizza connoisseurs flock.

At this funky place, you enter this cement fortress of a building through scuffed wooden doors to a alpine-lodge-like dining room crammed with long, wood communal tables.

A bird-eye view of the pizza making.

A bird-eye view of the pizza making.

The dining room at lunch time.

The dining room at lunch time.

The massive wood-fired pizza oven is to your right. You get a clue as to how much attention they pay to the pizzas here when you see a pie go into the oven. It’s never left alone for long. The cook is regularly rotating it, and lifting it, leaning the edge of the crust toward the flames to kiss it with char before turning it again and again.

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