Originally conceived in 2011 as a purveyor of globally inspired preserves, Sqirl began serving otherworldly (yet entirely market-driven) takes on classic breakfast and lunch dishes a year later. The lines remain long for chef-owner Jessica Koslow’s cult-status comfort foods, among them a sorrel-pesto rice bowl with “lacto-fermented hot sauce”; house-made preserves and ricotta on brioche toast; free-range-chicken salad with dehydrated citrus and root vegetables; and a tomato-jam-and-cheddar sandwich. An outing here isn’t complete until you leave with one of Sqirl’s artisanal spreads (try the blood-orange-and-hibiscus marmalade or the Blenheim-apricot jam), produced in copper jam pans according to 500-year-old techniques.
Squirl
Images by Sqirl