Hannah Bronfman On Her Fave NYC Restos

1Photo: Courtesy of The New Potato.
On a quest for the next big thing in the food industry, sisters Danielle and Laura Kosann have begun the journey with The New Potato. Profiling chefs, restauranteurs, and celebrities alike with cuisine questionnaires, the world of dining has reached a whole new level of delish. This week, the ladies catch up with slashie Hannah Bronfman.
There are those slightly irritating people out there who love to use the dreaded “slash,” i.e. actress/model/lifestyle guru/yogi/chef — (these folks are many times of the Real Housewives persuasion). Then there are the rare few that still bother us but only because we’re slightly envious — whose “slashes” actually ring true — in this case, a DJ/entrepreneur/restaurateur. Her name’s Bronfman…Hannah Bronfman.
Bronfman just released an app called Beautified, a mobile app that allows you (and procrastinators like us) to book last minute beauty appointments with top New York City salons and spas. She is also a hit international DJ, setting the vibe at (only the best) parties around the world, as well as an investor at New York City’s new hot restaurant, Acme. Because she was making us all feel a bit unproductive, we decided to go to one of her favorite spots — L’asso in Soho — and learn to cook her favorite pizza creation, the Snow White. That is, Hannah did more of the cooking, we did a lot of the eating…
TNP: What are you learning to cook at L’asso?
Hannah Bronfman: "The Snow White: Fresh Mozzarella, Ricotta, Garlic, Oregano and Extra Virgin Olive Oil."
TNP: Describe your ideal food day…
"An ideal food day is picking from the garden and making delicious smoothies with basil and mint for breakfast. For lunch — in an ideal world — grilled bass on the barbecue with fresh salsa verde, grilled corn and a ceviche of some sort. Dinner would have to be a sick barbecue. Ribs, pulled pork…Perhaps it’s actually a party at my house catered by Mile End or Fette Sau."
TNP: What’s your drink?
"Anything made in a Vitamix."
TNP: What would your last meal be?
"My Dad’s banana pancakes."
TNP: How do you start your day on a good note? Can you take us through your morning routine?
"Every morning I wake up 20 minutes before I work out. I head to the gym sipping water — even though I'm constantly wishing that I woke up 20 minutes earlier and drank a coffee substitute — and have an hour work out of cardio and strength training. I get home right after and make a smoothie with greek yogurt, fruit (berries, peaches, apples — frozen or fresh), almond milk, greens (kale, spinach), and maybe some peanut butter. Then I shower, get dressed, get on my bike and ride to WeWork Labs!"
TNP: What’s your splurge?
"I splurge on a well thought-out date night. I just want to know about the experience, so I’ll do things like book a dinner and a room at a new hotel or inn (locally) so I know what’s relevant and what’s not."
TNP: What catches your eye on every menu?
"I always look for a soup. Whatever the season and whether it’s hot or cold, I always contemplate the soup."
2Photo: Courtesy of The New Potato.
TNP: What are your favorite places to travel to?
"I’m not sure what my favorite place to travel is, but rather [I know] all the places I would love to go: Japan, The Netherlands, Iceland, Russia, Brazil and Mexico! I’ve never been to any of these places!"
TNP: What won’t you travel without?
"I cannot live, move, travel anywhere without contacts. I’m blind as a bat."
TNP: What ingredient do you consider overrated?
TNP: What ingredient are you convinced makes everything better?
"Coconut! Water, oil, butter, raw, pasteurized…coconuts all day!"
TNP: Your afternoon snack?
"1) Skinny Pop with a bit of truffle salt and red pepper flakes. 2) Cucumber and smoked salmon from Russ and Daughters."
TNP: What’s always in your fridge?
"Waiola Coconut Water. Stacks on stacks."
3Photo: Courtesy of The New Potato.
TNP: Your go-to recipe for eating in…
"I’m crushing hard on rice bowls these days. Brown rice with steamed cauliflower, cabbage, raw shaved carrots and avocado topped with shallots, toasted nori, some hoisin sauce (or fish sauce, or Sriracha hot sauce). Add a piece of salmon and you’re killing it."
TNP: Favorite night of the week, and why?
"Sundays. If I’m lucky Brendan [my boyfriend] and I will go to our friends house in Chelsea. They live near Foragers on eighth avenue. I get to do some shopping for the week and pick out some local specials."
TNP: What are some pre and post-gig routines?
"I feel like I play early evening events these days, so I really try to hold out during a gig and go eat a good meal with friends after I’m done."
TNP: What are some of your favorite New York restaurants?
"Acme, Chez Sardine, Jack’s Wife Freda, Spoon, Bread."
TNP: If you could host a dinner party with any five people living or dead, who would be there, what would you cook and what would be your playlist?
"25 people would be a much easier dinner party. I would invite key political influencers from 1940-1999, the biggest models from the 1960s, 1980s and 1990s, the best disco singers from the 1970s, Adam Sandler circa Billy Madison and my parents when they were 30. I would cook something macrobiotic and a smoothie for dessert, maybe with a scoop of ice cream in the middle. The music would be a live variety from the disco singers."

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