3 grocery store chains with the best hot bars, according to chefs

Whole Foods has a top-tier produce section, and the bakery cakes are some of the best I've tried.  So it's not surprising that the hot bar was the most popular pick of the seven chefs I asked.  

Chef Dennis Hong of Sopo, a fast-casual restaurant, has a solid rule for any dish, including one from the Whole Foods hot bar: "When food smells and looks appetizing from 10 feet away, this wins me over before I even reach it." His go-to picks? "The mac and cheese - especially if a fresh batch just came out, that's when it's at its best - the stir-fried vegetables, and whatever chicken they have that day. That combination gives you richness, something lighter, and a solid protein all in one container." (I can also vouch for Whole Foods' mac and cheese - it's incredible.) 

Maya Aldy-Fletcher, R&D chef for Big Tree Farms, appreciates that "many of the dishes are well-seasoned and thoughtfully prepared, making it easy to put together a balanced, satisfying meal." When building her plate, Aldy-Fletcher goes for "a mix of roasted vegetables, a lean protein like grilled chicken or salmon, and one or two dishes that I wouldn't normally make at home. I also like adding something fresh from the salad bar to bring in more texture and brightness." 

Carleigh Bodrug, founder of PlantYou and author of the upcoming book PlantYou Quickies: 140+ Nourishing Plant-Based Recipes for Busy People, also loves Whole Foods for its huge selection and plentiful vegan options. She typically builds a grain bowl, but appreciates the rotating soups, curries, roasted vegetables, and other seasonal dishes. "It's easy to mix things up every visit," she said. 

Violet Witchel, creator of the viral dense bean salad, also shouted out Whole Foods' variety. I love [to get] a bean soup, roasted broccoli, chicken, fried rice, and a little side salad," she said. 

Walking into a Wegmans is an experience. The store is beautifully laid out, there's endless variety, and people consistently rave about its prepared foods section. It's Chris McLaurin's, chef and owner of Lutra Cafe & Bakery, favorite too. "They've got a wide selection, and everything is fresh and tasty." He calls "snack dinner" his favorite: "Grab some grilled meat and then lots of sides: cheese, olives, some flatbread, maybe a salad or two from the cold bar. Don't forget dolmas and you've got a quick and easy Mediterranean dinner!" he said. 

Arash Hashemi, cookbook author of shredhappens: High Protein, Big Flavor, also agrees that Wegmans is elite. While on assignment in Erie, Pennsylvania, he recalls that "people kept saying, ‘you have to go to Wegmans.' I remember thinking, It's a grocery store … how special could it be? Then I walked in and it clicked. He credits "the selection and breadth of the hot bar," adding it's "something I haven't really experienced in many other grocery stores."

"What I loved most was that it never felt repetitive," explained Hashemi. "Especially if I was grabbing lunch between meetings, I'd build a bowl with vegetables, a protein, and whatever sauce caught my eye. Even now, if I'm anywhere near a Wegmans, I'll usually find an excuse to stop in." 

Jan, professional cook and associate recipe producer at The Kitchn, named H-Mart as her all-time favorite grocer when she needs something quick. The popular Asian supermarket has an extensive prepared foods section, where she picks up "kimbap, onigiri with different fillings, different types of Korean savory pancakes like kimchi and vegetable, steamed buns and dumplings, and rice bowls." Some H-Mart locations also have food courts featuring multiple vendor stalls. They "are amazing as well!" said Jan. 

Whatever you choose to get from the hot bar is personal preference, but the chefs shared a few tips to get the best bowl for your buck.