Guest Lecture: Gwyneth Paltrow
"Our first day of business in New York was our most successful opening day to date."
Good morning, everyone. Free letter today.
Before I get into today’s letter: I am haunted by the fact that I included the wrong link in the lead item in yesterday’s newsletter: THIS IS THE LINK TO RACHEL TASHJIAN’S BIG STYLE. (The link I put was to my friend Shy’s burger biz, Shy’s Burgers. I had the tab open because I was wondering when his next pop-up was 🍔). Another day in the link business.
I got home last night and tried to recreate this pasta I ate at Andrew Edmunds in London last week. After that I watched the first three episodes of Euphoria S3. I haven’t watched TV in a few weeks and it made me feel alive to have such a visceral experience. I gagged in episode one, I drowned in the Fruit Roll-Up-colored, sprayed down street shots in episode two, and I covered my eyes to avoid a vasovagal reaction to – SPOILER – high velocity blood flow out of Jacob Elordi’s beautiful toe in episode three.
Today’s newsletter includes: Gwyneth Paltrow’s responses to paid Feed Me reader questions, Radio Bakery comes to Manhattan, and Sofia Coppola wants to fund your next movie.
Have a story you want to see on Feed Me next week? 📣 Reply to this email or text the anonymous Feed Me Tip Line: (646) 494-3916
Guest Lecture: Gwyneth Paltrow
This interview is part of a Feed Me feature called Guest Lecture. In this series, I introduce you all to an expert who I’m curious about, and give paid readers an opportunity to ask them anything they want.
Today, Gwyneth Paltrow — actor, founder of goop and goop Kitchen, and very talented home cook — answers your questions about her favorite restaurants in New York, ghost kitchens, and why the goop Kitchen chicken is so good.
“Love this so much and congrats on bringing goop kitchen to the East Coast. How does the goop team collaborate when it comes to recipe development. Who are some of the key stakeholders involved and how do you curate menus as they align with seasonal eating and your style of cooking?” - Abena
Thank you! I would say that our food is built very much on the pillars that are important for me and my palate. Super clean and super delicious. When I think back to the very beginning and how we started, Donald (our CEO) and Chef Kim and I spent so much time on establishing the ground rules - what’s in and what’s out, and then pushing the food to be flavorful and delightful, turning on its head the idea that food that is healthful can’t be foodie food.
“What were some of the most surprising things you’ve learned from the California launch? And what do you think will and won’t translate to the New York market?” - Mabel
I think it crystalized for me that the goop brand is strong, and that people are excited to eat delicious food that they can trust. Honestly, I don’t think there is anything that won’t translate. We just have to get the kinks worked out as New Yorkers aren’t known for their patience (me included).
“In a recent interview, you told Eater that goop Kitchen has: “Strong unit economics, metrics, repeat rates — we are leaders in many of these categories when looking at competitors. The metrics are off the charts.” Can you elaborate by sharing some metrics or at least who you consider your competitive set?” - Kristen
Our year-over-year sales growth has been strong, 48% last year, accelerating to 61% this year, which has really fueled our New York expansion. We’re on track to double our footprint over the next 12 months, with the ambition to feed most of New York City in the near future. Our unit-level economics are industry-leading: locations open more than a year are generating close to $7 million annually on average. And notably, our first day of business in New York [Monday, April 20] was our most successful opening day to date.
“Would goop kitchen ever offer a weekly meal plan à la Sakara?” - Katherine
It’s so funny you ask - I was bugging Chef Kim about my recurring dream of a January detox/reset program. I think we will, it just requires a lot operationally.
“What would Marge Sherwood order from goop Kitchen?” - GG Hawkins
Probably the salmon from the rotisserie menu with tartar sauce and the roasted potatoes, the most 50’s meal on the menu.
“At goop kitchen, what is the GP favorite? What should I be ordering for dinner at my desk???” - Natalie
This is hard for me! I love the Salmon Bento Box and the Harvest Chopped Salad best right now. For dinner, I love the Mosey’s BBQ Chicken Pizza and the Turkey Meatballs.
“Does goop kitchen use Uber or some other 3rd party for delivery? Will you have multiple kitchens across the different boroughs? What neighborhoods are you targeting first (if not all)? So excited to try it!” - Cissy
We have 1st party and 3rd party, we are on all of the delivery platforms but I recommend 1st party (download the goop kitchen app!). We have a robust roadmap and will be opening in Flatiron, UWS, and many more!
“What drove the decision to make some New York outposts ghost kitchens? Are you a believer in the format? Were you ever offered to feature goop Kitchen within a Wonder concept?” - Allison
I would say, fundamentally, we are a ghost kitchen business - we love that model and believe in it. A few of our concepts will be slightly more built out where appropriate for a variety of reasons. I think it will be nice from a customer experience perspective to have a couple of locations where you can grab your food and sit, but we will likely favor the ghost kitchens as we build. I am an investor in Wonder, so you never know how an overlay could happen!
“What makes the goop Kitchen roast chicken so damn good?” - Christina
Right? It’s the rub. Have you tried it with all the sauces? So good.
“Other than Elio’s, what are your favorite restaurants / general places to go in New York?” - Michael
Michael, I do love Elio’s deeply as it was my family Sunday night dinner spot growing up, and still to this day when I am in town. I think it’s more for nostalgia than anything at this point. Some of my other favorites that I return to again and again - I Sodi, Thai Diner, 4 Charles. I recently had a great meal at Bistro Ha. I was blown away by Gourmega, probably the most special place I have been to in some time.
“I don’t have a question but I would be very grateful if you could pass on my thanks to her. In 2011 she mentioned my then-new anthology “Man with a Pan: Culinary Adventures of Fathers who Cook for their Families” in goop right before Father’s Day and as soon as that newsletter hit I watched it climb high up on Amazon’s sales charts. The book ended up hitting the NYT best sellers list that week and I’m sure it was all due to her. I have no way to ever reach her but would appreciate it if you could thank her!” - John
Wow, John, thank you for the note. This made my day.
🌸🌸🌸🌸 Let’s make a Feed Me Spring Playlist. Drop Spotify song link in here this weekend, and I’ll share it on Monday. I’ll start. 🌸🌸🌸🌸
Radio Bakery (same team as Rolo’s and Hellbender) is opening its first Manhattan location next year. The beloved Brooklyn bakery, led by co-owner and chef Kelly Mencin, will bring its signature seasonal pastries, sandwiches and breads to a new shop on the Upper West Side. The team told me that when they recently looked up the address on Street View of 1940s New York website, they actually discovered there was a sign that read RADIO. New York is full of kismet and miracles for those with eyes to see.
Sofia Coppola is giving $20,000 to young filmmakers. Decentralized Pictures, the nonprofit group founded with support from American Zoetrope (which was co-founded by Francis Ford Coppola and George Lucas in 1969), announced that one winner will get $20,000 and mentoring support. Twenty-four people have submitted projects so far.
From the Feed Me Tip Line: Jeff and Lauren Bezos dined at COTE 550 last night - the newest restaurant from Simon Kim. They had drinks at Bar Chimera (which serves their negronis with sidecars of bubbles) and then went to COTE 550 for dinner where they had steak omakase ($225 per person). It’s going to be a star-studded weekend in New York ahead of Monday’s Met Gala.
DJ John Summit crashed out after his Rimowa suitcase ($1,600) broke. AWAY has the opportunity to do something incredible: become relevant for the first time since 2021.
It’s harder than ever to get an internship, partially because companies aren’t hiring as many interns. Reminder: college students get free subscriptions to Feed Me here, and if you are hiring an intern, please post the listing on the Feed Me Job Board (it’s free).
Lufthansa found the missing Oscar. Phew. The airline said the statue is in their care in Frankfurt and will be returned to Russian filmmaker Pavel Talankin, the co-director of Mr Nobody Against Putin, the winner of this year’s Oscar for best documentary feature film, “as quickly as possible.”
“Woodstock for Capitalists” is this weekend. I’ve never been to the Berkshire Hathaway Annual Meeting, but was recently reminded of this Harper’s piece from 2010. Last year, 30,000 people traveled more than 60 miles to Omaha to attend. This year, though, is the first ever annual meeting ever without Warren Buffett as CEO. If any of you are going, please send me a scene report from the Shareholder-Only Shopping Night or the “Invest in Yourself” 5K.
Can you guys finish up lunch and come to the comment section
Please tell G that goop nyc needs something exclusively for themselves, might I suggest a jitney or blade speciality item like a caffeine injection or vegan mayo lobster roll