In celebration of the LA Times’ food critic’s 2013 Top 101 Restaurants in LA list, Jonathan Gold chose a select 20 to appear at his special event, Bite Night. And, we were considered a highlight.
Sqirl is located at
720 N Virgil Ave #4 Los Angeles CA 90029
Hours
M–F 6a–4p, S–S 7a–4p
May 2013 Food & Wine Magazine – TALENTSPOTTING
Sqirl has been chosen as 1of 10 New American Artisans by Food & Wine!
F&W posts our BLUE-BARB Jam Recipe
Sqirl Is Expanding
As you may have heard…
This cafe began as a collaborative, pop-up toast and coffee “experiment.” And when we say pop-up, we mean it… in all of its temporary, slapped-together, ad hoc glory. We’ve been humbled and flattered by the positive feedback (and constructive criticism) you’ve given us. Over the next few weeks, we’re planning to add more indoor seating space, expand our food and drink service, and add something that is still, as of now, a surprise.
We’re also happy that Alex Guzman (Single Origin) will be joining SQIRL to run the coffee and tea side of things, effective May 13, 2013. Yes, that means we’ll be saying goodbye to G&B, our winsome collaborators. We wish them the very best in their new endeavors.
Keep your eyes on this space. We’ll have to close down for a week or two to make the changes. Perhaps June, perhaps July. We’re just not yet sure. But we look forward to classing up a bit in the months ahead and welcoming you all back with open arms on our part and, we hope, voracious appetites on yours.
All the best,
Jessica Koslow (DBA SQIRL)
Weekend Menu
Cool Hunting’s Interview With Robin Koda of Koda Farms
At our cafe, we use Kokuho Rose, an heirloom strain of brown rice grown by Koda Farm; California’s oldest – century old – rice farm. I consider the owner, Robin Koda, a colleague and friend – moving a major portion of her production into organic as well as growing beautiful rotational crops such as Black Eyed Peas, Barley, and Garbanzos, that have an unmatched freshness — even though they’re dried.
An in-depth story on her and the farm was recently published in Cool Hunting and they reached out to us for a recipe. For all of you who have reached out to me for our Porridge recipe (partly because of the Oh Joy piece), here it is.
The Apotheosis of Toast and Jam
We were the “Where to Eat This Weekend” pick on Good Food. Hear Jonathan Gold talk about why we’re a great add to the neighborhood and food community!
Aarti Sequeira dishes her breakfast favorites to People Magazine
Jonathan’s Gold Top 10 of 2012. What an end to a year.
As a little girl, I would wait for my mom to come home (sometimes at 9pm), sit her down and give her a menu. It was one of the many menus my grand parents saved from their cruises up and down the Pacific. ”I’ll take the Chateaubriand…well done,” she’d say. I had no idea that she was referring to Napoleon’s favorite cut of meat….cooked to ruins. I’d go to the warmer, pull out the pre-made dinner and serve it to her.
Even if I did not know it then, we both found great joy in those evenings as I took care of her and she of me. I think it about it now, as Sqirl has found itself on Jonathan Gold’s Top 10 of 2012. I think about how far we have come and how far we still have to go. Here’s to an exciting start to 2013.
The J Gold
Jonathan Gold reviews Sqirl in his weekly LAT Counter Intelligence.
I CAN’T BELIEVE IT!
