Burnt Bits: Katie Stone x The Fifth Course
Katie Stone is one of those people who makes the ordinary feel worth zooming in on. On her Substack, she writes about everything from friendship to the chaos of a fridge door with the kind of voice that’s equal parts thoughtful, funny, and a little self-deprecating. She’s the kind of writer who notices the small things—like a drawer full of untouched seltzers—and makes you think, “yes, that’s exactly my life too.”
She’s also the friend you want ordering for the table, the one who somehow knows a better spot is opening before it even makes it to Eater, and who will tell you flat-out that horror movies are not it. Katie makes you feel like you’re in on the secret, even when the secret is as simple as which olives are worth eating straight out of the jar.
Burnt Bits is always about the small, revealing messes that make someone human. With Katie, it’s olives, condiments, and the impossible hope that ice cream might one day forgive her.
MY Q&A with Katie:
One ingredient you can’t quit, even if it doesn’t “go” with everything?
Right now, Ten Ichi Mart in Williamsburg (soon opening in Greenwich Village). Their lotus root salad with carrot and a sesame-ish dressing — crunchy, refreshing, and hearty!
Last thing you ate standing up in your kitchen?
Two minutes ago. Castelvetrano olives. No pits.
The mess you’ll never fully get rid of?
The fridge door is full of half-used condiments: the “you never actually use them” items.
Comfort TV when your brain’s fried?
Girls.
One thing you wish people would stop pretending they like?
Horror movies!
Most chaotic thing in your fridge right now?
One whole drawer of non-alcoholic beverages — I can’t even open it. My #1 is Ghia (sumac chili), runner-up is Figlia. Also, the water bottle drawer. I’m never going to use them, but they’re not going anywhere.
A “burnt end” of life you secretly love (the imperfect thing that’s perfect to you)?
New York City.
A moment where the plan completely fell apart, on the stove or in life?
Ever booked an Airbnb and found… someone still living there? That’s what happened when Katie studied abroad in London. What should have been a simple check-in turned into days of hotel hopping, “just one more night” promises, and eventually a full-on game of musical apartments across the city.
She and her friend bounced from Bloomsbury to Chelsea to Marylebone, juggling missed classes, frantic phone calls, and wide-eyed disbelief—the kind only two college girls from LA could bring to the chaos.
And yet, the disaster had a silver lining: they finally landed in a loft far nicer than anything they could’ve booked on purpose. Think sleek appliances, icy air-conditioning, and a shower worth writing home about. What started as a nightmare detour ended up one of those unforgettable stories, and in this case, unforgettable stays!
Do you ever revisit “wrong” moments like leftovers, just to see if they taste different now?
I’m lactose intolerant, but every five days I think, “I can try again. Ice cream will be different today.” It’s not.
The most ordinary object in your kitchen that holds something bigger?
My fridge. Fridges are fascinating; they say so much about a person. I’m not a magnet person. I like a clean fridge, no clutter outside, and I try to keep it minimal inside too.
The real drink in your hand when you’re drafting?
Water. If I’m treating myself, it’s Mountain Valley still water. Usually I’ve got more than one beverage: Harmless Harvest coconut water (OG) and a wildcard: an electrolyte drink or a matcha.
One mundane task you secretly treasure?
Answering emails. I like feeling productive and clearing space. I don’t like to hold people up.
Your happy place after a long, productive day?
Going out to dinner, being taken care of, and trying something new.
Grateful to Katie for letting us raid her fridge and her brain. You can read more of her thoughtful writing [here] and catch her everyday observations [here].
If you’ve got someone in mind for Burnt Bits — or just a question you’ve always wanted to sneak into the mix — reply and let me know. I love hearing what you’re curious about.
Talk to you soon!
Gina