When culinary professionals step out of their own kitchens, their itineraries often reveal a fascinating cross-section of personal nostalgia, professional respect, and an unyielding appreciation for comfort food. For Chef Eric Sze, the creative force behind Brooklyn’s acclaimed Taiwanese restaurant Wenwen, a day off in New York City is never just about eating—it is an intentional journey across boroughs, culinary traditions, and textures. In the latest installment of the popular series Chef’s Day Off, Sze opens up his personal routine, guiding food enthusiasts through the beloved bakeries, specialty butcher shops, artisanal pizzerias, and nostalgic noodle destinations that keep him inspired week after week.
Sze’s culinary pilgrimage begins in the morning hours with a deliberate focus on craftsmanship and balanced flavors. His first stop takes him to Bakeri, a neighborhood staple known for its inviting atmosphere and exceptional baking program. Rather than opting for a heavy traditional breakfast, Sze’s go-to order is a thoughtfully composed sandwich featuring honey, crisp apple, and creamy brie layered generously onto a freshly baked, crunchy baguette. This combination of sweet, savory, and textural elements sets a relaxed yet refined tone for the rest of his day, highlighting his appreciation for European-style baking traditions executed with local flair.
With breakfast concluded, Sze shifts his attention from morning leisure to evening preparation. He makes his way to The Meat Hook, the trusted butcher shop that supplies Wenwen with its exceptional meats. Visiting his suppliers on a day off underscores the deep collaborative relationships that sustain New York City’s independent restaurant ecosystem. At the butcher shop, Sze hand-selects premium ingredients for his own kitchen later that evening, focusing on a specialty cut of steak alongside dry-aged short ribs. These carefully chosen proteins reflect the high standards he maintains in his professional career, proving that even on a day of rest, a chef’s mind remains closely tied to the craft of cooking and the joy of sharing a remarkable meal at home.
No New York City food tour would be complete without a nod to the city’s iconic pizza culture, and Sze’s next destination pays homage to some of the finest pie-making in the region. He heads to Chrissy’s Pizza to pick up a whole, crispy, New York-style pie crafted by Chef Chris Hansell, who has spent years perfecting his dough and baking techniques. Among the offerings, Sze favors the jalapeño and garlic pie, a masterclass in balance where the fiery heat of the peppers and the pungent depth of the garlic are distributed in ideal proportions across a rich, doughy, yeasted crust. It is a testament to Hansell’s dedication that Sze counts this particular pie among his weekly rituals, appreciating the patience and precision required to achieve such a harmonious slice.
For the final leg of his journey, Sze travels to Flushing, Queens, to visit Maxi’s Noodle 2. This stop offers more than just sustenance; it provides a profound emotional connection to his roots. Stepping into the restaurant fulfills a deep, lingering craving for the authentic Chinese food he has missed since leaving Taiwan. Upon arrival, he is greeted by owner Maxi Lau-O’Keefe, who invites him behind the scenes to learn the intricate art of crafting the restaurant’s iconic wontons. Stuffed with a precise mixture of fresh shrimp and pork before being deftly folded, the wontons represent a pinnacle of traditional dumpling-making. After trying his hand at the complex folding process—an endeavor that leaves the professional chef respectfully humbled by the sheer skill required—Sze finally settles into a comforting table. There, he enjoys a steaming bowl of soup filled with delicate, thin noodles made from duck eggs, accompanied by those masterfully folded wontons and a rich, deeply savory beef soup that anchors him in memories of home.
This culinary excursion forms the backbone of the newest episode of Chef’s Day Off, offering viewers an intimate look at how one of the city’s notable restaurant owners recharges. By highlighting the hidden gems, neighborhood butcher shops, and generational recipes that make up his weekly routine, Sze illustrates that the heart of New York City’s food scene lies not just in high-end dining rooms, but in the neighborhood bakeries, corner pizzerias, and dedicated family-run noodle shops that nourish the city every single day.
