When New York City chefs finally catch a break from the grueling hours behind the pass, the question of how they spend their precious downtime is often a fascinating look into their personal culinary passions. For Chef Eric Sze, the creative force behind Brooklyn’s acclaimed Taiwanese restaurant Wenwen, a day off is rarely spent resting at home. Instead, it serves as an edible expedition across the five boroughs, offering a chance to celebrate the diverse mosaic of neighborhood bakeries, independent pizzerias, artisanal butcher shops, and nostalgic community eateries that make the city’s dining scene truly singular. In the latest installment of the popular digital series Chef’s Day Off, viewers are invited to tag along with Sze as he navigates his weekly routine, sampling everything from crunchy morning baguette sandwiches to comforting, duck-egg-infused noodle soups and oversized, meticulously folded wontons.
Sze’s day begins well before the lunch rush, kicking off in Brooklyn with a carefully curated breakfast stop at Bakeri. Known for its artisanal approach to baking and cozy neighborhood charm, the bakery provides a tranquil environment for the chef to ease into his morning. Rather than opting for a standard pastry or a heavy breakfast plate, Sze’s go-to order reflects an appreciation for balanced, textural contrasts: a rustic, crunchy baguette layered delicately with sweet honey, crisp apple slices, and rich, creamy brie. The combination of the sharp crunch of the crust, the natural sweetness of the fruit, and the earthy, decadent cheese sets an elevated yet comforting tone for the rest of his culinary journey.
With breakfast out of the way, Sze transitions from consumer to chef as he heads over to The Meat Hook, a renowned local butcher shop that also happens to serve as Wenwen’s trusted meat supplier. In a professional kitchen, sourcing high-quality ingredients is paramount, and Sze’s relationship with his purveyors extends far beyond routine business transactions. Visiting the butcher shop on his day off allows him to personally inspect the latest offerings, chat with the craft butchers, and hand-select exceptional cuts for his own kitchen endeavors. On this particular outing, Sze secures a specialty cut of steak alongside deeply flavorful, dry-aged short ribs destined to become the foundation for a comforting home-cooked dinner later that evening. This behind-the-scenes stop highlights the symbiotic relationship between New York City’s independent restaurateurs and the specialized local artisans who keep their kitchens running day in and day out.
No New York City food tour would be complete without a slice or a whole pie of world-class local pizza, and Sze’s next destination pays homage to one of the city’s most exciting craft pizza operations. He makes his way to Chrissy’s Pizza, where chef and founder Chris Hansell has spent years relentlessly refining the art of the New York-style pie. Rejecting mass-produced shortcuts, Hansell focuses on creating a whole, remarkably crispy pie built upon a deeply flavorful, doughy, and long-fermented yeasted crust. Sze’s order—a thoughtfully balanced jalapeño and garlic pie—demonstrates an appreciation for bold, punchy flavors that never overwhelm one another. According to Sze, the secret lies in the precise proportions, ensuring that every single bite delivers an even distribution of the fiery kick from the peppers and the aromatic warmth of the garlic, all supported by the structural integrity of the expertly baked crust.
As the afternoon progresses, Sze’s itinerary shifts from contemporary Brooklyn favorites toward the rich, vibrant immigrant food culture of Queens, where he seeks out flavors that connect him directly to his roots. He travels to Flushing for his final and perhaps most personal stop of the day: Maxi’s Noodle 2. For Sze, who left Taiwan to build his life and career in the United States, dining at Maxi’s is an exercise in nostalgia, offering the authentic tastes and comforting aromas of the Chinese cuisine he frequently craves. Upon arrival, he is welcomed by owner Maxi Lau-O’Keefe, who invites him behind the scenes for a hands-on masterclass in dumpling production.
Lau-O’Keefe demonstrates the preparation of the restaurant’s iconic wontons, which feature a savory, well-seasoned filling of fresh shrimp and pork encased in a delicate wrapper before being folded with lightning speed and absolute precision. Eager to test his own dexterity, Sze attempts the intricate folding process himself, only to find himself thoroughly humbled by the complexity and physical skill required to master the technique. After admitting defeat on the dumpling-folding front and gaining a renewed appreciation for the craft, Sze settles into a comfortable seat to enjoy the fruits of the restaurant’s actual labor. He orders a steaming, restorative bowl of soup brimming with thin, springy noodles made with rich duck eggs, accompanied by those very same classic wontons and a deeply savory, aromatic beef soup.
For followers of the culinary world and fans of Wenwen alike, Sze’s journey offers a refreshing reminder that the city’s best chefs are often its most enthusiastic diners. By spotlighting neighborhood staples like Bakeri, The Meat Hook, Chrissy’s Pizza, and Maxi’s Noodle 2, the latest episode of Chef’s Day Off captures the camaraderie, craftsmanship, and multicultural fabric that define New York City’s vibrant food community.
