Where Chef Eric Sze Eats on His Day Off in NYC
Chef Eric Sze, the owner of NYC’s Wenwen, shows us the bakeries, pizzerias, and restaurants he visits weekly for everything from simple baguette sandwiches to oversized wontons. Sze starts his day off with a sandwich at Bakeri; his go-to order is honey, apple, and brie layered on
Chef Eric Sze's eating habits on his day off offer a fascinating glimpse into the culinary preferences of a seasoned restaurateur. His visit to Bakeri, a spot he frequents weekly, highlights the importance of convenience and quality in the city's fast-paced food scene. A simple honey, apple, and brie sandwich on a baguette may seem unassuming, but it's a testament to Sze's appreciation for artisanal ingredients and expert preparation.
What's notable about Sze's eating habits is the variety of spots he visits, from bakeries to pizzerias to restaurants. This speaks to the diversity of New York City's culinary landscape and the many options available to chefs and food enthusiasts alike. Wenwen, Sze's own restaurant, likely benefits from his experiences at these other eateries, as he brings inspiration and insight back to his own kitchen. For restaurant owners and chefs, Sze's habits serve as a reminder of the importance of staying connected to the local food community and continually seeking out new flavors and ideas.
As we watch Sze's culinary adventures unfold, it's worth keeping an eye on the types of establishments he favors and the dishes he orders. Will he discover a new favorite spot or ingredient? How might his experiences influence the menu at Wenwen? For industry insiders and food enthusiasts, Sze's eating habits offer a compelling case study in the art of culinary exploration and the ongoing quest for inspiration in one of the world's most vibrant food cities.
Originally reported by eater.com. RestaurantNewsletter adds analysis for food & drink readers.