Social media personality and human meme generator, Eli Sussman (known as @thesussmans on IG) also happens to be the author of a handful of cookbooks and a chef. A two-time James Beard Rising Star Chef nominee, Sussman worked at Mile End and Mile End Deli, among other places in NYC. But, as it turns out, he is just as recognized from his hilarious online presence as he is as the chef/partner at Gertrude’s, a cozy neighborhood restaurant in Prospect Heights.
We caught up with Sussman who is currently working on a forthcoming satirical book about the hospitality industry called Me Chef, You Chef, Oui Chef which will be out in the spring of 2027. He’s also filming a new season of “Talkin’ in the Walk-in,” his chef interview series. Despite the roster of projects, he somehow finds time to visit plenty of restaurants and bars. Sussman, who is a big fan of the cocktails at Bar Goto Niban, Superbueno, and Sip & Guzzle, says drinking in bars and dining out often is a change for him.
“I’ve been eating out and experiencing new restaurants lately,” Sussman said. “For the longest time I worked so much at Gertrude’s that I rarely went out for dinner with anyone—my wife, a friend, anyone. It’s been a change of pace over the past six months: I stepped away from day-to-day service, so I’m going out more and seeing and tasting New York City.”
Here are some of the chef’s favorite places to eat in and around the Big Apple.
Kabawa
“I recently had dinner at Kabawa. I thought it was exceptional [with] attentive and knowledgeable service. We sat at the bar so we got to see the cooks in action. It’s a lot of food relative to how much it cost and everything was delicious.
I rarely go out to dinner and everything is flavorful and interesting and exciting. There are usually some misses, but [here], everything was incredible. For a special occasion, it would be tops on my list to go back.” 8 Extra Place, East Village, momofuku.com
Gertrude’s
“I actually love to eat at Gertrude’s. Since I stopped expo-ing, I go to every guest chef burger night. I think it’s super important for people who work at the restaurant (servers, cooks, owners) to experience the restaurant in a different way. I think it’s fun to have staff come in and get treated really special and be knowledgeable about the food and wine with their friends.
For me, I’ll try something new on the menu—a new wine or a new cocktail —or something old, to see if I want to make changes to anything. I’ve eaten at Gertrude’s more than anywhere else in New York because I’ve made a conscious effort to go there.
Plus, it’s charming and the staff is great. And I have young kids who want french fries and burgers and [Gertrude’s] has that— and I don’t want to eat that [laughs]. I get to eat a whole fish and it works for everyone involved.” 605 Carlton Ave., Prospect Heights, Brooklyn, gertrudes.nyc
Thai Diner
“I think Thai Diner is the most consistent restaurant that I’ve ever been to in New York. It’s the one I recommend the most to people. It’s young, it’s hip, it’s fun, it’s not stuffy, and it’s not terribly expensive. And it’s incredibly delicious every single time I go there. I am sort of jealous of their consistency and their ability to be that busy and produce that much food and deliver it at a volume. I’m in awe of them!” 186 Mott St., SoHo, thaidiner.com
Faicco’s Italian Specialties
“I almost always tell people that if they’re going to be in the West Village, they should go to Faicco’s Italian Specialties. It’s been there for probably 100 years, maybe longer. The sandwiches are enormous and if it’s nice weather, I always say get one and sit in the park and do some people-watching.
It’s about $25 for a sandwich (for two people); it’s about the cheapest, best meal you could have and you can really experience the city.” 260 Bleecker St., West Village, no website
Cervo’s
“I love Cervo’s deeply and I also recommend it a lot. I really like their style of cooking: it’s straightforward and simple, and I mean that as a compliment. There’s nothing really hiding [and] you’re not buried in accoutrement. There is a piece of fish, some sauce, maybe one or two garnishes that totally make sense— and the acid, the salt, the flavor, the texture is always right. It’s just always right!
As a chef, there’s a tendency to pile on and there’s not a lot of self-editing. I think one of the best skills a chef can have is to know when to stop putting things on the plate and when to take something off the plate. I send every chef and anyone who tells me they’re into seafood and wine to Cervo’s.” 43 Canal St., Lower East Side, cervosnyc.com
Raf’s
“We recently had an amazing meal at Raf’s; it was just so fun. The room was so lively and even though it’s a pretty new restaurant, it feels like it’s been there for forever. I think that’s a testament to the owners, the crew, and the general hospitality. And critically, the food was excellent too.
But it felt like what I imagine New York was like in the 90s, which is a very cool thing to feel. The clientele being excited to be there gives it a sense of excitement and New York-y-ness, which is an intangible component that makes it so great. People like being there.” 290 Elizabeth St., SoHo, rafsnewyork.com
Los Burritos Juárez
“I want to shout out Los Burritos Juárez [because] I’m a big fan. They did a pop-up at Gertrude’s, which was cool, before they opened. I think [chef Alan Delgado’s] food is so delicious and very craveable. It’s affordable, it’s close to where I live, it’s dangerously good.
When I go, I’ll go with someone else and I’ll get one of every burrito (there’s only like four on the menu). My favorite is the brisket burrito with [Yukon gold] potatoes.” 354 Myrtle Ave., Fort Greene, Brooklyn, losburritosjuarez.com
