Latest news with #SuperiorityBurger
Eater
23-06-2025
- Entertainment
- Eater
It's Sloppy Joe Time in Brooklyn
It was only a matter of time until Brooklyn got a sloppy joe-themed restaurant. At least that's what Samuel Saverance was thinking as he stewed over his next move. Saverance, who has been a partner in the popular Bushwick Ethiopian restaurant, Bunna Cafe, for more than a decade, decided it was time to right that wrong and open a spot devoted to the cafeteria staple. Places have put sloppy joes on their menu here or there (Superiority Burger has a 'sloppy Dave'), but make it the entire menu? Saverance is betting on your childhood nostalgia at Farley's Sloppy Joes. The business tagline is 'Lunch ladies unite.' 'If you're American, you probably grew up having a sloppy joe in grade school,' says the Texas native. 'I thought it was weird you can't just go into a restaurant and get them; love them or hate them, it's a strong part of American culture.' The sloppy joe has obscured origins, but it's thought the 'loose meat' sandwich — typically made with ground beef on a hamburger bun — was conceptualized in Sioux City, Iowa, by someone named Joe. Similar recipes have appeared in cookbooks under other names as well. But the basic premise was a Great Depression-friendly recipe due to its cheap ingredients, preparation ease, and ability to be made in large batches, doled out. Others say it originated in Havana, Cuba, from a man named José Abeal Otero with a 'Sloppy Joe' nickname. But much like the dish's origins, the Farley's menu also takes a global look and veers away from the schoolyard. And, as Eater proclaimed in a 2021 article, 'At the Post-Pandemic Bacchanalia, We'll Be Serving Sloppy Joes,' the time seems right given the way other comfort foods have been reimagined. Farley's is styled like a retro diner takeout spot, with just a couple of seats and checkerboard flooring. After pop-ups at bars throughout the borough, Farley's is debuting at 439 Marcus Garvey Boulevard, between Macon and MacDonough streets, in Bed-Stuy. It opened its doors earlier this month, with a roll-out of full hours of operation coming in July. (Saverance's partner is Matt Buentello, who's been involved in kitchen operations at Nitehawk Cinema.) There's a classic sloppy joe on the menu — ground beef with ketchup and Worcestershire sauce — on a Martin's potato bun. Their version encapsulates 'the flavors of a sloppy joe, being condiment-heavy, but also has a good amount of veggies, decent ingredients,' putting in more care than a school cafeteria often can. Saverance tapped his friend, Fred Hua, the owner of Nhà Mình — a hybrid Vietnamese cafe inside the music venue Trans Pecos — to consult on Farley's Sloppy Joe development. There are six joes currently ($10 to $12), with more coming in the pipeline. The Mekong uses ground chicken, fish sauce, crab meat, and Thai red curry, and coconut on a brioche bun; there's the Cuban, with ground pork, Swiss cheese, andouille sausage, and shrimp, on a kaiser roll. There's even a vegan one, using ground Beyond Meat and tamari instead of Worcestershire sauce (not vegan); a Joe Jr., a half-sized portion of the original, priced at $4, is fit for kids. Several different chips (like Dirty's Mesquite BBQ) and sodas, like the iconic Cel-Ray, are available for purchase. But the focus here is on the sloppy joe itself. Saverance knows transforming a childhood favorite could furrow some brows: 'The only reason sloppy joes could be considered controversial is because people don't make them very well,' he says. 'It's a chance to branch out from the typecast version.' See More: NYC Restaurant News NYC Restaurant Openings
The Guardian
21-06-2025
- General
- The Guardian
Meera Sodha's recipe for spring greens and cheddar picnic focaccia
Last month, while on a book tour in New York, I ate a sandwich that moved me to utter profanities. It was unusual behaviour from me, and more so because the sandwich in question was packed with an excessive amount of spring greens, but then, that is the genius of Brooks Headley, chef/owner of Superiority Burger: like Midas, he has an ability to turn the ordinary into gold. Here, I've tried to recreate it by cooking down a kilo of spring greens until they are melting, soft, collapsed and buttery, before tossing them with sharp cheddar. It's pure picnic gold. You don't have to have this on a picnic, but it really does work well, plus you can make the greens in advance and refrigerate them, provided you give them time to come up to room temperature afterwards. Buy the best focaccia you can find, or make your own – I make a 20cm x 30cm one like this (minus the garlic). Prep 10 minCook 30 minServes 6 1kg baby spring greens 80g unsalted dairy butter 4 tbsp extra-virgin olive oil 1 tsp fine sea salt 100g mature cheddar, grated – I like TicklerFocaccia, to serve (homemade or bought in) Wash the greens, shake off the excess water, then cut off the ends and compost them or save for soup – as a general guide, I cut away any stalks that are thicker than the base of my little finger. Shred the leaves into 3cm- to 4cm-wide strips. Put half the butter and half the oil in each of two large, deep frying pans and put them on a medium heat. When the butter has melted and started to foam, distribute the leaves and salt between the two pans and cook, stirring occasionally, for 25-30 minutes, until the greens have given up all hope of freshness and turned forest-black, glossy and soft. Tip all the leaves into one of the pans, toss through the grated cheese, then take off the heat. Slice open the focaccia horizontally, then evenly pile the greens on the bottom half. Slap the lid on top and compress. If you like a bit of theatre, tightly wrap the focaccia in foil, pop it in a bread tin and pack with a large bread knife; once on location, turn out and slice with panache. Or, more sensibly, slice into portions before you leave and wrap individually.
Eater
04-06-2025
- Entertainment
- Eater
New York's Acclaimed Superiority Burger Is Coming to LA for One Day Only
One of New York's buzziest restaurants, Superiority Burger, is headed to Los Angeles for a one-day-only pop-up at Chi Spacca in Hancock Park on Sunday, June 8. Founded by Brooks Headley in 2023, Superiority Burger grew a cult following for its inventive lacto-ovo-vegetarian menu and a burger that Cate Blanchett once referred to as 'the thinking man's burger.' The walk-in-only pop-up will run from 11 a.m. to 2 p.m., but expect a line well before doors open. Although a full menu hasn't been announced yet, the Instagram flyer says that lunch-goers should expect Superiority Burger classics and farmers market specials. Pizza and aperitivo in Echo Park Echo Park's former wine bar Tilda is flipping into Bar Bacetti. The sister bar to Italian restaurant Bacetti will serve aperitivi and pizza just in time for summer. An opening date for the bar hasn't been announced yet, but the team is targeting sometime in June. Is the best steak in America in Los Angeles? Jeff Gordinier pens a piece for Esquire about Dunsmoor's 32-ounce steak, which comes in at $149. The story dives into the steak's sourcing from Black Angus cattle in Iowa, and traces how it rose from $89 (which lost the restaurant money), to its current price point. Currently, the steak, crusted in hand-ground spices, is the largest revenue stream at the restaurant. Sunday dinner at La Dolce Vita Beverly Hills restaurant La Dolce Vita is launching a new Sunday-only dinner menu on June 8. Expect dishes like fennel risotto arancini and linguine ai frutti di mare with mussels, lasagna, and cheesecake. Book a table on Resy. Ari Kolender at Bar Le Cote Ari Kolender, the chef behind Found Oyster and Queen Street, is headed to Bar Le Cote in Los Olivos for a stop on his book tour and a collaborative dinner. On June 25, Kolender and Bar Le Cote chef Brad Matthews will cook a seafood-focused dinner together. Signed copies of Kolender's new cookbook, How to Cook the Finest Things in the Sea , will also be available to buy. Kuya Lord turns three Kuya Lord is throwing a party for its third birthday on June 8. Head to Ggiata's Melrose Hills back patio starting at 1 p.m. for some of the city's best Filipino barbecue, as well as karaoke, cocktails, and more. Sign up for our newsletter.
New York Times
20-04-2025
- Entertainment
- New York Times
Feature: ‘Crumb,' by Dan Nadel
How fortunate that my first parasocial relationship, as they're now called, was with a genius. I encountered Robert Crumb's work at the age of 8 or 9, when his comics could be found — lurking and sweating — in the 'Counterculture' section of my local used-book store in San Francisco. Frightening stuff for a kid. Titillating, too. But 'Counterculture' was crammed with scary and spicy material. Only Crumb's work, specifically the autobiographical comics, wormed under my skin. The worming occurred, I understood much later, because of the material's intimacy. Few artists have the technical ability, desire, intellect and courage (or berserk compulsion) to render their souls legible on a page — not to mention their kinks, agonies, protruding Adam's apple and sub-ramrod posture. What I was sensing in my bookstore adventures with Crumb was an early glimmer of what it might mean to truly know a person, with all the joy and terror that such knowing entails. It hardly mattered that I would never meet the man. Except, 30 years later, I did. One morning in April an elegant figure in a fedora strolled up Avenue A in the East Village. He was instantly recognizable for his spidery hands and Coke-bottle glasses. With him was the author and curator Dan Nadel, who has written 'Crumb: A Cartoonist's Life,' a superb biography of an artist who, starting in the 1960s, changed the shape of comics in every decade that followed. Nothing escaped the penetrating eye of Crumb, whose work took on liberal hypocrisy, sexual and racial violence, Christianity, drugs, the C.I.A., existential distress, love, consumerism and death. To help promote the book Crumb had flown over from France, where he has lived since 1991 in a house that his late wife, the influential artist Aline Kominsky-Crumb, found for the family. We met at the restaurant Superiority Burger, where the artist and his biographer slouched in a red booth and deplored the state of modern pants. Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times. Thank you for your patience while we verify access. Already a subscriber? Log in. Want all of The Times? Subscribe.
