6 months ago
Jessica Koslow realized that the Eastside was bereft of a great everyday 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 food that balances flavor with superb ingredients. Consider the rice bowl, topped with ricotta and fermented hot sauce, or the incredible ricotta toast covered with its signature jam. Just be ready to wait in line.
11 months ago
Jessica Koslow’s tale began in 2011 with a line of seasonal homemade jams and an ever-growing fan base for her sweet and savory offerings. Just a year later, Sqirl was born—and the rest, as they say, is history. Today, hordes fill this tiny gem, and Koslow—a success story straight out of a Hollywood script—has a cookbook as well as an expansion in the works. Her no-frills café embodies southern California's current food philosophy-healthy indulgence. Think grain bowls filled with globe-spanning ingredients, often topped with an impeccably sourced egg; or the chef's signature ricotta toast, a buttery brioche sporting creamy ricotta and the jam that started it all. The latter is also available in such divine flavors as raspberry and Tahitian vanilla bean.