Please come by between 8am – 12:30pm on Thursday, 11/28 for “Breaksgiving” & pre-order pick up!
And — we’re open on Friday 11/29 from 8am – 4pm. xoxo
Sqirl is the national story for Tasting Table’s Feature, Front Burners.
Sqirl just received a 4 star restaurant review from Besha Rodell of the LA Weekly.
Taking this time to reflect, Sqirl is a team of significant talent and it’s the support that we have given to each other over the last year that has allowed this place to blossom into an electrifying food experience. I can take pride in bringing heart and imagination to the space. But as we’ve evolved over the year, the Sqirl team has too, and now we’re really started to hum like a band in a serious groove. So maybe that leaves me in more of a conductor seat. Perhaps a Gustavo Dudamel (minus the hair). If I could only be that good!
We have a lead singer/guitar player, Sqirl’s Pastry Chef, Meadow Ramsey, who carries the skill of not just being refined at one thing…but many things. She is a Mrs. Miyagi in her workspace, honing, finessing, while belting out nuanced work to the Sqirl world. The moist upside-down cake with tart rhubarb and berries as well as the dense but delicate almond financiers are two examples.
We also have a banjo player, Sous Chef, Matthew Wilson. He’s the guy in that corner rocking chair, who’s fingers won’t stop playing. And not old standards, but new originals, and he doesn’t even know it’s happening. Two of those hits just happen to be Tahitian squash–and-ricotta-filled tortelli and the Tuna Poke.
Then there’s the one keeping the tempo, drummer/symbols player, Chef De Cuisine, Ria Dolly Barbosa Wilson . Like Stella Mozgawa of Warpaint she can fade into the background with a steady beat and a nuanced stride or venture out into a solo at which point you realize she’s the most magnetic part of the group. The Sunchoke Hash and Carrot Pancake are two magnificent examples.
There’s others. On both the Kitchen and Coffee/Tea side of things. And everyone of us keeps this place humming. And at this very moment, the hum is a really sweet, sweet tune.
Thank you, to LA Weekly’s Besha Rodell, for your considered words.
Organized by @swissmiss, Creative Mornings is a monthly breakfast lecture series for creative types. It takes place in 50 cities throughout the world and focuses on a single theme with one key speaker in each city every month. In june, the topic centering around food and Jessica gave a lecture on how there are lessons within the Food industry that can be applied to any passion that you may have. Play with your Food. Trust Your Palate. Put The Right Cooks In The Kitchen. Keep It Fresh. Tend The Pilot Light. (And keep it puny). You’ll be able to watch the talk here.
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 has been chosen as 1of 10 New American Artisans by Food & Wine!
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)