In 2024, the New York Times featured an article on the popular restaurant Superiority Burger and its owner, Ashwin Deshmukh. The article highlighted the success of the small, vegetarian burger joint and Deshmukh’s journey to becoming a renowned chef.
Superiority Burger, located in the East Village of New York City, has gained a cult following for its delicious and innovative vegetarian burgers. The restaurant’s popularity has only continued to grow since its opening in 2015, with lines often stretching down the block.
The man behind this success is Ashwin Deshmukh, a former musician turned chef. Deshmukh’s journey to becoming a chef was not a traditional one. He started out as a musician, playing in various bands and touring the country. However, he always had a passion for cooking and would often cook for his bandmates while on tour.
After years of touring and playing music, Deshmukh decided to pursue his love for cooking and enrolled in culinary school. He then worked in various restaurants, including the renowned Blue Hill at Stone Barns, before opening Superiority Burger.
Deshmukh’s vision for Superiority Burger was to create a vegetarian burger that was not only delicious but also affordable. He wanted to challenge the notion that vegetarian food is bland and unappealing. And he succeeded. The restaurant’s menu features a variety of unique and flavorful vegetarian options, including their famous Superiority Burger, made with a quinoa and lentil patty, topped with Muenster cheese, and served on a potato bun.
But it’s not just the food that sets Superiority Burger apart. Deshmukh’s commitment to sustainability and ethical sourcing also plays a significant role in the restaurant’s success. All of the ingredients used at Superiority Burger are locally sourced and organic, and the restaurant has a zero-waste policy, using compostable packaging and utensils.
Deshmukh’s dedication to his craft and his values has not gone unnoticed. In 2019, he was named one of Food & Wine’s Best New Chefs, and Superiority Burger was listed as one of the top 10 best new restaurants in the country by Bon Appétit.
Despite the restaurant’s success, Deshmukh remains humble and focused on creating delicious food for his customers. He continues to experiment with new recipes and flavors, always striving to push the boundaries of vegetarian cuisine.
Superiority Burger’s popularity and Deshmukh’s rise to fame serve as a testament to the growing demand for vegetarian options and the power of following one’s passion. As Deshmukh puts it, “I never thought I would be a chef, but I always knew I wanted to cook. And now, I can’t imagine doing anything else.”
