Receipts ft. Kate Burr’s Impeccable Taste

I always keep these stocked at home. I mix half the Double Black and half the Vanilla together. It balances perfectly. They're sweetened with a touch of honey, which I love, so it never tastes overly sugary, which many of these RTD coffees can.

My go-to afternoon pick-me-up. Some of the best coffee in LA. I get their vanilla latte ¼ sweet with pistachio milk. I’s the only latte I actually enjoy drinking. The flavor is just excellent. I can’t explain it.

I started drinking bone broth every morning, and this is the best on the market. I used to live by the Brodo window in the East Village, and ever since chef Marco Canora launched the brand, I’ve been an avid drinker. It feels like a warm hug in the morning, and a simple way to start the day grounded.

The one thing I have on Amazon subscription. I take it every single night before bed and swear by it for sleep and overall calm.

I own these in four colors. High-waisted, incredibly comfortable, and they transition seamlessly from day to night, which is perfect for me when I'm on the go all day and go straight into service at the restaurant. I live in them.

I have them in brown patent and they're somehow both incredibly comfortable and very chic. The color is the perfect shade of brown. I'll be on my feet all night at the restaurant, and I can wear these with no issue…which is HUGE.

I cook a lot and still believe in the power of a physical cookbook. There’s something about opening a hardcover that can’t be beat. I dream one day of writing my own. Adeena is one of my favorite chefs, and her jeweled rice from this book is one of my favorite things to eat.

The formula is incredible, and “Biscuit” is the exact tone you want. It’s natural, not muddy. I honestly love all of Westman Atelier’s products.

Nothing stays on like this. The pigment is rich, the colors are vivid. It’s the only eyeliner I buy. You just need a really strong makeup removed for it as well.

I'm obsessed with the baby spinach salad and baby artichoke salad at Nobu, both made with their dry miso. I buy this straight from Matsuhisa in LA and use it constantly at home. I'll recreate those salads, but also throw it on mushrooms and whatever else I'm cooking that I want a little umami flair to. It's the kind of seasoning that makes everything taste better.

I love sushi, but especially omakase, and this is one of the most memorable sushi meals I've had in LA recently. Mori runs the restaurant with an all-female team, which already sets it apart, but what really stayed with me is her attention to artistry: from the progression of the meal to the dishware, all sourced from master craftspeople in Japan. The experience feels thoughtful in a way that goes beyond just the food.

Sunny’s dressings and dips are cold-filled and never heat pasteurized, which really lets the flavor come through. I started as a big fan of their tahini spread, and when they launched these dressings I was immediately in. The Miso Caesar is my go-to, whether pouring it over salmon, using it on salads, or even to fancify my random girl dinners.