Bethenny Frankel Scraps Miso‑Tahini After Influencers React, Sparks Heat

Bethenny Frankel, the former reality‑TV personality known for *Real Housewives of New York City,* launched her latest venture, Supermodel Café, in the Hamptons on Thursday. The pop‑up restaurant is already drawing attention from both patrons and social‑media influencers.

Frankel said she’s listening closely to feedback as the café settles into its new location, noting that the menu emphasizes fresh, locally sourced ingredients alongside her signature low‑calorie recipes.

In a recent radio interview, Frankel described her guests as the restaurant’s research and development team. She added that honest criticism—rather than malicious commentary—helps refine menu items.

She explained that if people are being truthful, she’ll take it into account, noting that this iterative process mirrors the culinary industry's broader shift toward customer‑driven innovation.

The first major change came after three influencers—Halley Kate Williams, Jazz Smith, and Greta Louise Tomé—expressed dislike for the café’s miso tahini offering. Frankel confirmed that the item was removed from the menu shortly afterward.

She remarked that she could eliminate a dish at any moment based on customer input, underscoring her willingness to act swiftly on feedback.

Supermodel Café builds on Frankel’s reputation as a creator of low‑calorie, high‑protein meals shared through her social‑media channels. The Hamptons location offers a seasonal menu inspired by her popular recipes.

The concept emphasizes guilt‑free eating without sacrificing flavor, building on Frankel’s previous ventures such as a diet‑focused apparel line and a digital cookbook that laid the groundwork for this food‑centric brand.

The café’s opening coincided with the launch of several new dishes that blend healthy ingredients with bold flavors.

Frankel noted that while healthier options don’t always taste like indulgent counterparts, the overall experience remains satisfying; she admitted, “I can tell you it is not the best chicken I’ve ever tasted, but it is the best better‑for‑you, low‑calorie chicken salad I’ve ever had.” She stressed that maintaining nutritional balance often requires creative substitutions to preserve taste.

Frankel’s approach to criticism extends beyond menu tweaks. She said she intentionally embraces controversy by featuring items such as the “Rage Bait Bagel.” The aim is to spark conversation among diners and followers alike; she said, stressing that product quality is secondary to engagement.

In addition to refining her menu, Frankel is exploring expansion opportunities. She mentioned receiving an offer from a well‑known brand to open a café in St. Barts.

The partnership would allow the concept to reach a broader international audience, expanding the café’s footprint beyond the U.S. mainland.

Frankel outlined her vision of the café as a dynamic, evolving entity; she likened it to Crumbl Cookies’ model of rotating menus and suggested that new locations could appear each month. she said, emphasizing the interactive aspect while hoping each new location will reflect local culinary trends while staying true to the core brand identity.

The Hamptons pop‑up has been operational for just over a month, during which Frankel has observed a mix of enthusiasm and critique. She plans to continue monitoring feedback and adjusting offerings accordingly.

She concluded, “Let’s see what happens,” underscoring her commitment to experimentation while planning to host regular tasting events to gather direct consumer input.

Frankel’s willingness to pivot based on real‑time input illustrates a modern entrepreneurial mindset rooted in transparency. As Supermodel Café grows, the brand’s responsiveness may set a new standard for health‑focused dining experiences.

Her adaptive strategy may influence how health‑oriented eateries engage with their audiences moving forward.