Tony Shalhoub, known for his role in the new CNN docuseries “Breaking Bread,” reveals that his culinary habits don’t always align with his work on food. While he has invested in the sought-after Flatiron pasta restaurant Rezdôra, his personal eating routine consists of limited carbs and a focus on seasonal fruits. The actor fondly recalls his Wisconsin upbringing, where fresh fruit was a staple, and he continues that tradition by starting his mornings with fruits like grapefruit and berries.
On a typical day, Shalhoub shares that breakfast includes an orange, eggs, and ciabatta toast left by visiting family members. He relishes his espresso from a Jura machine he’s been loyal to for over 15 years. The actor’s affection for apples shines through, reminiscing about bushels of them his father would bring home, serving as their autumn snack.
Despite his early meal routine, Shalhoub often finds himself busy with fittings and projects, missing lunch on some days. After one fitting, he finds himself at Sophie’s Cuban Cuisine, indulging in a pulled pork sandwich that leaves him satisfied and wondering at the late lunch hour.
On weekends, he enjoys morning walks in Central Park with friends and occasionally treats himself to pastries from a nearby café. He takes pride in his breakfast choices, favoring eggs and avoiding processed meats. While working on a book project with his daughter, he often fills his time with various tasks around the apartment when he’s not actively writing.
His snacking habits reveal a healthy grazing approach, where he enjoys fresh fruits and wholesome snacks instead of heavier options. He notes a shift in his drinking habits, favoring nonalcoholic beers that mimic the taste of traditional brews without the morning after effects.
Shalhoub’s Sunday routine includes a mix of healthy breakfasts, such as granola topped with seasonal fruits, and lunch paired with cheese and crackers. Although disappointed by the Packers’ game, he distracts himself with a documentary before heading out for a late dinner at a jazz club where he delights in a Caesar salad and polenta fries, all while sticking to a nonalcoholic beer.
As the week progresses, he focuses on balancing rehearsals for a play and enjoyable meals, showcasing his dedication to cooking at home. From preparing black-bean soup to taste-testing Lebanese cuisine at Ilili during a lunch meeting, Shalhoub embraces both culinary experiences and familial connections.
Through these daily rituals, Tony Shalhoub highlights a nourishing lifestyle that balances indulgence with wellness, reflecting on the joys of food that connect him to his past while enjoying the present.