When culinary professionals clock out of their own demanding kitchens, the question of where they choose to eat offers a fascinating glimpse into the palate of someone who spends all week feeding others. For Eric Sze, the driving culinary force behind the acclaimed Brooklyn Taiwanese restaurant Wenwen, a day off is rarely spent resting at home. Instead, it serves as an intentional journey across New York City’s diverse neighborhoods to visit the neighborhood bakeries, specialty butcher shops, slice shops, and heritage eateries that he relies on for weekly inspiration and personal comfort.
Sze’s curated off-duty itinerary spans multiple boroughs and flavor profiles, highlighting the rich tapestry of New York’s independent food scene. From crunchy French-inspired baguettes loaded with fruit and cheese to perfectly proportioned New York-style pizza pies and deeply comforting bowls of traditional Chinese noodle soup, Sze’s routine reflects both a professional’s appreciation for meticulous craftsmanship and a chef’s personal nostalgia.
The chef’s culinary excursions are captured in the latest episode of Chef’s Day Off, offering food enthusiasts a rare, behind-the-scenes look at how one of the city’s notable culinary talents recharges away from the line at Wenwen. Rather than chasing fleeting dining trends, Sze’s routine is rooted in relationships with local purveyors, neighborhood mainstays, and spots that bridge the gap between contemporary New York dining and deep-rooted cultural heritage.
Starting the Morning at Bakeri
Sze begins his day in Brooklyn with a deliberate stop at Bakeri, a neighborhood bakery celebrated for its rustic charm and artisanal approach to baking. On any given morning, his go-to order is a carefully constructed sandwich featuring layers of honey, crisp apple, and rich brie cheese, all stacked inside a freshly baked, audibly crunchy baguette.
The combination of sweet, tart, and creamy elements set against the heavy crackle of a well-made French-style loaf establishes an elevated yet comforting tone for the morning. For a professional chef accustomed to complex flavor pairings and high-pressure kitchen environments, starting the day with a simple, perfectly executed sandwich highlights an appreciation for high-quality raw ingredients and classic baking techniques. Bakeri’s emphasis on texture and balance provides a fitting first stop before Sze transitions into the logistical errands that come with running a prominent restaurant.
Sourcing Quality at The Meat Hook
With breakfast settled, Sze transitions from consumer to collaborator by heading over to The Meat Hook, the trusted specialty butcher shop and meat supplier for Wenwen. In the high-stakes world of modern hospitality, the relationship between a chef and their purveyor is foundational to the success of the menu. Visiting his supplier on a day off underscores the hands-on approach Sze takes toward sourcing the proteins that anchor his restaurant’s offerings.
At The Meat Hook, Sze picks up specialty cuts of steak alongside dry-aged short ribs, items destined to be transformed into exceptional dishes for dinner later in the week. The butcher shop is widely recognized across New York City for its commitment to local sourcing, animal welfare, and traditional butchery arts. For Sze, stopping by is not merely an errand, but an integral part of his creative process—inspecting the marbling, discussing cuts with the butchers, and maintaining the close-knit vendor relationships that keep Wenwen’s kitchen operating at a high level.
Grabbing a Classic Slice at Chrissy’s Pizza
No New York City food tour would be complete without a nod to the city’s iconic pizza culture, and Sze’s next stop honors that tradition at Chrissy’s Pizza. Operated by chef Chris Hansell, the establishment has earned a devoted following thanks to Hansell’s dedication to perfecting a distinct New York-style pie over many years.
Rather than opting for a single slice, Sze orders a whole, crispy pie, gravitating specifically toward the jalapeño and garlic combination. According to Sze, the pie achieves a masterclass in balance, offering precise proportions of fiery heat, aromatic alliums, and savory cheese, all resting upon a sturdy, doughy, and deeply flavorful yeasted crust. The stop illustrates how chefs from completely different culinary traditions—such as Taiwanese comfort food—can deeply respect and enjoy the rigorous craft behind an exceptional, perfectly baked neighborhood pizza.
Nostalgia and Technique at Maxi’s Noodle 2
For the final stop of his day off, Sze travels out to Flushing, Queens, heading directly to Maxi’s Noodle 2 to seek out the nostalgic Chinese food he has craved ever since leaving Taiwan. Food often serves as a powerful conduit for memory and identity, and for Sze, stepping into this establishment offers a direct connection to the flavors and textures of his upbringing.
Upon arrival, Sze is hosted by owner Maxi Lau-O’Keefe, who takes the time to provide a hands-on masterclass in making the restaurant’s iconic wontons. Stuffed meticulously with a savory mixture of fresh shrimp and seasoned pork before being expertly folded into their traditional shapes, the wontons represent a pinnacle of culinary heritage and manual dexterity. After trying his hand at the intricate folding technique and finding himself thoroughly humbled by the complexity required to achieve perfection, Sze happily steps back to let the experts work.
Once the wontons are ready, Sze settles into a comforting meal featuring a hearty soup filled with delicate, thin noodles crafted from duck eggs. Combined with those classic shrimp and pork wontons and accompanied by a robust, deeply flavorful beef soup, the meal brings his day full circle. It is a grounding finale that connects the rigorous, demanding life of a professional restaurant owner back to the simple, enduring comfort of traditional Asian home-style cooking.