Why he killed it in 2015: Never has a meatless burger spot commanded attention like Superiority Burger, a tiny shop that debuted this year in the East Village. Former Del Posto pastry master Headley makes veggie burgers that don't really taste like regular burgers or like any veggie burger we've come across. They are uniquely delicious. Headley, however, hasn't entirely left the sweets world, as the frozen desserts at his shop are equally worthy of attention.
How would you describe your food? "Vegetarian and sometimes accidentally vegan."
Favorite meal of 2015? "I haven't really gone anywhere since we opened up, but Stephen Tanner at The Commodore made me a vegetable soup when it was really cold out. They were just about to close, and he went into the kitchen and made it with a rind of Parmesan, potatoes and parsley, and he made some grilled cheese sandwiches with crushed Doritos inside of them. It was totally amazing. We ate it standing at the pass . . . It's not on the menu. A lot of time, the best food isn't for sale."
What's the most underrated ingredient, and how do you use it? "Curly parsley. I don't see why everyone has a problem with the curly stuff. It's sharper. It was used on hotel fruit plates forever, so people think it's not good. But I bought a whole bunch at the farmers' market today, and I'm very excited to use it. Right now we have a vegetable soup with turnips and cabbage lightly stained with tomato broth, and we garnish it with parsley. We really love the soup, because it's in no way cool or flashy; there's nothing exciting about it, but it's absolutely delicious."
Guilty pleasure? "We have an ice machine here that makes pellet ice, and I really like a can of Coke poured on top of it . . . Coke doesn't really taste like anything but Coke. It's sort of troubling why it's so good."Next Chef