What began with a handful of seats and vegetarian burgers has evolved with a bigger location and a more expansive menu. Brooks Headley's first-come, first-served spot, with vintage diner vibes, is squarely in the East Village, where the cooking remains fully vegetarian (and often vegan).The menu is equal parts quirky and assured, built around bold seasoning, smart textures and real comfort rather than imitation. Beans with escarole and provolone and pickled jalapeños show how satisfying vegetables can be when treated with care, and the burger crafted from quinoa, chickpeas, carrots and walnuts is how they made their name. Desserts reflect Headley's pastry background, from ice creams and shakes to more elaborate treats.