For the culinary masterminds who spend their weeks orchestrating bustling kitchens, feeding hundreds of eager patrons, and perfecting complex flavor profiles, a day off is rarely just about resting. Instead, it often represents a rare opportunity to experience the other side of the hospitality industry—to sit on the customer’s side of the table, seek out culinary inspiration, and indulge in the neighborhood favorites that keep a chef grounded. In the latest episode of Eater’s popular series Chef’s Day Off, viewers are invited to tag along with Chef Eric Sze, the creative force behind Wenwen, his acclaimed Taiwanese restaurant in Brooklyn, as he embarks on a personal gastronomic tour across New York City.
Sze’s curated itinerary is a reflection of a professional palate that appreciates both comforting simplicity and meticulous craftsmanship. Spanning multiple boroughs and diverse culinary traditions, his weekly routine highlights the eclectic fabric of New York’s dining scene. From morning artisanal baked goods and high-end neighborhood butcher shops to legendary New York-style pizza and deeply nostalgic Chinese comfort food, Sze’s day off offers an intimate look at the spots that sustain one of the city’s most dynamic culinary talents.
The journey begins in the morning hours, long before the evening rush at Wenwen requires Sze’s undivided attention. His first stop anchors the start of his day at Bakeri, a beloved neighborhood bakery known for its rustic charm and exceptional pastries. Rather than opting for a heavy breakfast, Sze gravitates toward a specific, carefully balanced creation that sets a high standard for the rest of the day. His go-to order features a harmonious combination of sweet honey, crisp apple, and creamy brie cheese, all expertly layered inside a crunchy, freshly baked baguette. The sandwich encapsulates the bakery’s commitment to texture and flavor, offering a delightful interplay of crisp crust, soft cheese, and sweet fruit that immediately awakens the senses.
With breakfast concluded, Sze transitions from consumer to culinary creator as he heads over to The Meat Hook. This renowned local butcher shop is more than just a casual stop for the chef; it serves as a vital operational partner, acting as Wenwen’s trusted meat supplier. On his day off, however, Sze visits the shop with the eye of a home cook preparing for a special evening meal. He browses the pristine displays to select a specialty cut of steak and premium dry-aged short ribs, ingredients destined to become the centerpiece of a thoughtful dinner later that evening. The relationship between Sze and his purveyors underscores the deep community ties that sustain New York City’s independent restaurant ecosystem, where chefs and suppliers work hand-in-hand to source the highest quality products available.
No culinary tour of New York City would be complete without a nod to the city’s iconic pizza culture, and Sze wastes no time satisfying this craving. His next destination is Chrissy’s Pizza, where chef Chris Hansell has spent years refining the art of the perfect pie. Sze orders a whole, crispy, New York-style pizza that showcases Hansell’s dedication to his craft. The standout pie features jalapeño and garlic, a flavor profile that requires absolute precision to avoid overpowering the palate. According to Sze, the pie achieves a flawless balance, with the proportions of each ingredient distributed evenly across a doughy, perfectly yeasted crust that offers both chew and structural integrity. It is a masterclass in modern pizzeria craftsmanship, appreciated deeply by a fellow professional who understands the years of trial and error required to achieve such consistency.
For the final leg of his journey, Sze travels to Flushing, Queens, to visit Maxi’s Noodle 2. This stop holds profound personal significance, offering a direct taste of the nostalgic Chinese flavors that Sze has actively craved ever since leaving his home in Taiwan. Stepping into the restaurant provides an immediate sense of connection to his cultural roots, grounding him in familiar aromas and time-honored techniques. Here, he is welcomed by owner Maxi Lau-O’Keefe, who takes the time to share her expertise and teach Sze how to make her iconic, signature wontons.
The process of crafting these legendary wontons proves to be an exercise in humility for the seasoned restaurateur. Stuffed with a precise mixture of fresh shrimp and savory pork, the wontons demand an intricate, delicate folding technique that requires years of muscle memory to master. After attempting the complex folding process under Lau-O’Keefe’s watchful eye and acknowledging the humbling nature of true artisanal handwork, Sze finally settles in to enjoy the fruits of the restaurant’s labor. He orders a comforting, steaming bowl filled with thin, springy noodles made with rich duck eggs, accompanied by those very same classic wontons and a deeply savory beef soup. It is a meal that bridges the gap between past and present, offering warmth, nostalgia, and an authentic taste of heritage cooking.
Food enthusiasts and aspiring home cooks looking to experience New York City through the discerning eyes of a professional chef can watch the most recent episode of Chef’s Day Off. The feature provides a comprehensive look at how Eric Sze recharges, explores, and honors the diverse culinary landscape that makes dining out in New York an endless adventure.