When chefs are not busy running their own kitchens, crafting menus, or managing the frantic pace of service, they are often navigating the sprawling culinary landscape of New York City in search of inspiration, comfort, or simply a great meal. For Eric Sze, the talented chef and owner behind Brooklyn’s acclaimed Taiwanese restaurant Wenwen, a day off is never just a day of rest—it is an intentional, flavorful journey through the bakeries, pizzerias, butcher shops, and neighborhood eateries that make the city’s food scene endlessly vibrant. In the latest episode of Chef’s Day Off, Sze opens up his personal itinerary to share the eclectic mix of stops he makes on a weekly basis, highlighting everything from crunchy morning baguette sandwiches to oversized, meticulously folded wontons that transport him back to his roots.
Sze’s culinary excursion begins early in the day in Brooklyn, setting a relaxed yet sophisticated tone with a stop at Bakeri. Known for its charming atmosphere and exceptional baked goods, the neighborhood staple serves as the ideal morning launchpad for the chef. Eschewing a standard pastry or a heavy breakfast plate, Sze’s go-to order is a carefully composed sandwich featuring sweet honey, crisp apple, and creamy brie layered generously inside a freshly baked, crunchy baguette. The combination of textures—the shattering crust of the bread meeting the soft cheese, crisp fruit, and sticky sweetness of the honey—sets a high bar for the rest of the day’s tastings, reflecting a chef’s appreciation for thoughtful, balanced flavor pairings even in the simplest of items.
With breakfast concluded, Sze transitions from consumer to culinary creator as he heads over to The Meat Hook, a renowned local butcher shop that happens to serve as Wenwen’s trusted meat supplier. Visiting the butcher is an essential weekly ritual for Sze, allowing him to personally handpick the finest cuts for his own kitchen and dinner plans. Rather than relying on standard deliveries, taking the time to inspect the butcher’s counter enables him to secure specialty cuts of steak and deeply flavorful, dry-aged short ribs. This behind-the-scenes stop underscores the deep relationships that independent restaurateurs maintain with local purveyors, emphasizing how sourcing high-quality ingredients forms the backbone of exceptional dining experiences, whether enjoyed at a restaurant table or prepared at home.
No New York City food crawl would be complete without pizza, and Sze’s next destination pays homage to the city’s most iconic slice. He makes his way to Chrissy’s Pizza, an acclaimed operation where chef Chris Hansell has spent years quietly perfecting the craft of the New York-style pie. Sze orders a whole, crispy pie, specifically drawn to the jalapeño and garlic iteration. What sets this particular pizza apart, in Sze’s estimation, is the precision of its composition. The jalapeño and garlic are distributed with exact proportions, ensuring that every single bite delivers an even kick of heat and savory punch, all resting upon a pillowy, doughy, yeasted crust that marries crispness with a satisfying chew. It is a testament to Hansell’s dedication to his craft, earning the seal of approval from a fellow professional who respects the obsessive pursuit of perfection.
For the final leg of his day off, Sze travels out to Flushing, Queens, heading to Maxi’s Noodle 2. This stop offers something far more personal than just a great meal: it provides a profound connection to home. Since leaving Taiwan, Sze has carried a quiet craving for the authentic, comforting flavors of his homeland, and this neighborhood institution delivers that nostalgia in abundance. Upon arrival, he is welcomed by owner Maxi Lau-O’Keefe, who invites him behind the scenes for an impromptu masterclass in wonton preparation. Lau-O’Keefe demonstrates how to construct her iconic wontons, a delicate process involving a rich filling of fresh shrimp and pork wrapped inside a thin skin and sealed with an expertly executed fold.
Trying his hand at the technique, Sze finds himself humbled by the intricate, lightning-fast folding process mastered by Lau-O’Keefe, a reminder that true culinary mastery often lies in techniques passed down through years of repetition and tradition. Humbled but thoroughly impressed, Sze finally sits down to enjoy the fruits of the restaurant’s labor. He settles in for a steaming, deeply comforting bowl of soup featuring classic wontons alongside beef soup, served with ultra-thin noodles crafted from duck eggs. The dish serves as a fitting culmination to his day off, bridging the gap between his professional life as a prominent New York City restaurateur and his personal identity, rooted in the comforting, familiar flavors of traditional Chinese cuisine.
For food enthusiasts looking to experience the city through the discerning palate of one of its most exciting culinary talents, the latest episode of Chef’s Day Off offers a rare glimpse into the personal routines and favorite neighborhood haunts of Eric Sze. Whether he is biting into a brie and apple baguette, inspecting dry-aged ribs at the butcher, savoring a perfectly proportioned garlic and jalapeño slice, or studying the art of wonton-making in Flushing, Sze’s day off is a masterclass in appreciating the diverse, high-quality food culture that defines New York City.
