For the culinary masterminds driving New York City’s relentless and ever-evolving dining scene, a day off is rarely spent resting. Instead, it offers a rare opportunity to step out of the kitchen, relinquish the stress of service, and experience the city’s vibrant gastronomy from the other side of the counter. Chef Eric Sze, the creative force behind Wenwen—the celebrated Brooklyn establishment known for its modern Taiwanese comfort food—knows this routine intimately. When he finally gets a break from running his own kitchen, Sze embarks on a carefully curated weekly pilgrimage across the boroughs, visiting the neighborhood bakeries, specialty butcher shops, artisanal pizzerias, and nostalgic noodle houses that keep him inspired.
Sze’s culinary journey, recently captured in an episode of the popular digital series Chef’s Day Off, highlights a side of New York City dining rooted in personal connection, community suppliers, and deep-seated cultural nostalgia. Rather than seeking out the city’s trendiest tasting menus or flashiest high-end reservations, Sze’s itinerary focuses on craftsmanship, quality ingredients, and the comforting flavors that speak directly to a professional chef’s palate.
The journey begins in the morning with a deliberate routine at Bakeri, a beloved local spot known for its rustic, artisanal atmosphere and exceptional baked goods. For Sze, the morning stop is anchored by a very specific, dependable order: a crunchy, freshly baked baguette layered with sweet honey, crisp apple, and creamy brie. The combination of textures—the shattering crust of the bread meeting the yielding softness of the cheese and the crisp bite of the fruit—sets a high standard for the rest of the day. It is a simple yet sophisticated start, demonstrating that even a professionally trained chef appreciates the profound satisfaction of a well-executed sandwich built on superior bread.
With breakfast concluded, Sze transitions from consumer to collaborator, making a vital stop at The Meat Hook. More than just a retail butcher shop, The Meat Hook serves as the trusted meat supplier for Wenwen, providing the high-grade proteins that form the backbone of Sze’s menu. On his day off, however, Sze is shopping for his own home kitchen, browsing the cases for specialty cuts of steak and dry-aged short ribs intended for a thoughtful evening meal. Visiting his supplier on a day off underscores the close relationships that independent restaurateurs maintain with local purveyors, bridging the gap between professional sourcing and personal cooking.
The afternoon brings a shift toward casual, comforting indulgence with a visit to Chrissy’s Pizza. Run by chef Chris Hansell, who has spent years meticulously refining his craft, Chrissy’s has earned a stellar reputation for its distinct, whole, crispy New York-style pies. Sze gravitates toward a specific creation: a jalapeño and garlic pie that showcases a careful balance of heat and aromatic depth. According to Sze, the pie achieves the ideal proportions of each ingredient, all resting atop a doughy, perfectly fermented yeasted crust that marries traditional New York style with artisanal pizza-making precision.
For the final leg of his culinary tour, Sze travels out to Flushing, Queens, heading directly to Maxi’s Noodle 2. This stop represents more than just a great meal; it is a direct connection to home. For Sze, who left Taiwan to build his life and career in the United States, the restaurant offers the nostalgic Chinese flavors he has craved since his move. At Maxi’s, he is welcomed by owner Maxi Lau-O’Keefe, who takes him behind the scenes to demonstrate the intricate art of crafting her iconic wontons. Stuffed meticulously with a savory mixture of fresh shrimp and pork before being expertly folded, the wontons require a level of precision that even a seasoned professional chef like Sze can appreciate and find humbling.
After trying his hand at the complex folding process under Lau-O’Keefe’s watchful eye, Sze settles into a dining table to enjoy the fruits of the kitchen’s labor. He orders a steaming bowl of soup featuring thin, delicate noodles made with duck eggs, paired alongside those classic, handmade wontons and a rich, deeply comforting beef soup. It is a meal defined by heritage, technique, and emotional resonance, serving as the ultimate grounding finale to a day spent exploring the diverse culinary landscape of New York City.
Food enthusiasts and fans of the local dining scene can catch the full visual journey of Sze’s neighborhood favorites by watching the most recent episode of Chef’s Day Off, which offers an intimate look at how one of the city’s most talented chefs recharges away from the line.
