October 3, 2014

Breakfast Revolution: Making Vegetables the Star of the Show

Los Angeles is a town known for its health-conscious population—after all, it is the land of Big Salads and endless green-juice cleanses. So when chef Jessica Koslow opened SQIRL, her two year-old daytime cafe located in LA’s hip Silverlake neighborhood, the opening menu might have seemed like a bit of a head-scratcher.

201409 > Feature > Breakfast Revolution

October 3, 2014

Citi Beats

UK’s rising star, Ella Henderson, sits down to chat with Chef Jessica Koslow at the LA studio where she recorded parts of her debut album, Chapter One. Jessica returns the favor at her Echo Park hotspot, Sqirl, where they enjoy a fresh and locally sourced meal.


August 30, 2014

Food & Wine Best of summer

Sqirl offers 4 quick and easy recipes for summer and one of them graces the cover of Food & Wine’s August, 2014 issue!


July 14, 2014

Claire Viver’s LA City Guide

Los Angeles is absurd and fast and beguiling and ugly and untamed and cosmopolitan and beautiful and even today feels like it’s on the cultural frontier. The California mega-metropolis built over bulldozed fruit groves remains the undisputed king of entertainment, with generations of unwavering preeminence in music and film…More on Need Supply

July 14, 2014

Eater’s 38 Essential Los Angeles Restaurant’s

Jessica Koslow realized that the Eastside was bereft of a great every day breakfast and lunch spot, and SQIRL was the answer everyone was waiting for. Tucked away on a sleepy stretch of Virgil, this seasonal kitchen produces surprising cuisine that balances flavor with superb ingredients. Don’t miss desserts either.

June 8, 2014

Sqirl featured in Bon Appetit!

sqirl-pancake-koslow copy

In the beginning, there was toast.Specifically, slices of burnt brioche, topped with homemade ricotta and spread to the very edges with small-batch jam in flavors like strawberry–rose geranium. And with that, Jessica Koslow turned a year’s kitchen experience (followed by a three-year stint as a producer for American Idol) into Sqirl. What began in 2011 as an upstart preserves operation quickly spawned a sliver of a café serving breakfast and lunch in Silver Lake, Los Angeles’s neighborhood du jour. Suddenly, people were waiting 20 minutes for that toast—in carbophobic L.A.!—forming a literal breadline to the tiny storefront.
-Bon Appetit

May 23, 2014


You could go to Sqirl just to read the blackboard. Jessica Koslow’s language has an irresistible cadence, deploying descriptors that make you really want to eat. That’s “bandage wrapped” cheddar in a sandwich, and what would “open-faced brioche toast” be without kale, an egg, and a shock of “lacto-fermented hot sauce”? Originally conceived as another outlet for Koslow’s superb jams, Sqirl has grown into the neighborhood commissary. Bacon serving but vegan friendly, attuned to the rhythms of an L.A. day (breakfast until 4 p.m.), Sqirl is of the moment yet anchored by something deeper. In the “dry-farmed” Blenheim apricot preserve, it’s the season, not the sugar, that glimmers.