About Sqirl

A little bit about who we are.

Daily Specials

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. - Patric Kuh

Hidden behind a flowering Pink Tabebuia tree on the edge of Los Angeles’ Silver Lake neighborhood, you will find Sqirl.

Diners enjoying Sqirl's menu on the outdoor patio.
Diners enjoying Sqirl's menu on the outdoor patio.

Sqirl began here, on the northeast corner of Virgil Avenue and Marathon Street, as a preserves company in 2011. We added breakfast and lunch service to our tiny 800-square-foot space a year later.

The waitstaff at Sqirl delivers a meal.
The waitstaff at Sqirl delivers a meal.

Sqirl’s food is resolutely market-driven. Our menu features re-imagined classics, innovative specials, dishes you’ve never heard of before.

A popular dish.
A popular dish.

We offer a rotating selection of desserts: from the pillow-soft Valhrona Fleur De Sel Cookie to the crystallized crust and oozy insides of the Malva Pudding Cake.

Baked goods at Sqirl.
Baked goods at Sqirl.

Depending on the season, you might find Gravenstein Apple Butter, Moro Blood Orange Marmalade, Wild Boysenberry, or a Blenheim Apricot preserve to take home in a jar or, if you prefer, spread over a slab of Brioche toast.

A giant piece of toast.
A giant piece of toast.

We still make all of our preserves on site, in copper jam pans, and according to techniques developed in the 1500s.

The waitstaff at Sqirl.
The waitstaff at Sqirl.
Your meal ends, or your day begins, with Sqirl’s own almond milk in a cappuccino, an Alishan tea from purveyor Floating Tea Leaves, a turmeric tonic, a fresh pressed blood orange juice, or a rhubarb lemonade.
Drinks at Sqirl.
Drinks at Sqirl.