Sqirl

Restaurants like Sqirl remind me of how incredibly charming Los Feliz can be. Long Beach native Jessica Koslow, jam-maker extraordinaire and Bacchanalia alumnus, has transformed a modest little café with mostly outdoor seating at brightly colored (competitively sought after!) metal tables and chairs into a Hollywood breakfast-through-lunch staple. Glorifying local, organic produce from family-owned farms and meticulously crafted jams, the restaurant’s food is richly colorful and welcomingly homey. I’m typically not a big rice-eater, but I couldn’t pass up the Sorrel Pesto Rice Bowl with preserved Meyer Lemon, fermented hot sauce, and Feta cheese; and the Delicata Squash Hash (a special of the day) was deliciously packed with leeks and made that much better by my breaking the runny yolk from the egg that topped it. And I certainly had to sample the thick-cut Brioche toast topped with some of Koslow’s famed jam -- I went for the Rutiz Blackberry and Lemon Verbena -- though next time I may just have to go with the naughtier option I was eyeing, covered in Guittard Chocolate Ganache, Nut Butter, and Fleur De Sel!

Sweater: Pinup Girl Clothing Cropped Sweater in Black
Skirt: Deadly Dames Kinky Box Skirt in Monster Print
Shoes: Mel Shoes Cake Popping Flat
Lips: Anastasia Beverly Hills Liquid Lipstick in Neon Coral
Brows: Anastasia Beverly Hills DIPBROW® Pomade in Auburn
Purse: Kate Spade New York

What an epic order numbering system!

Sorrel Pesto Rice Bowl with Kokohu Rose Brown Rice, nut-free Sorrel Pesto, Preserved Meyer Lemon, Lacto Fermented Hot Sauce, Black Radish, French Sheep Feta, and a Poached Egg.

A delightful cappuccino paired with Brioche with Rutiz Blackberry and Lemon Verbena Jam

Delicata Squash Hash with Sierra Gold Potatoes, Leeks, Vella Dry Jack , Onion, Cream, and an Egg.

An inside look at the Brioche with Blackberry and Lemon Verbena Jam.