Sqirl

It all began with jam. Before it became one of the most influential breakfast spots in Los Angeles, Sqirl was a preserves company dedicated to capturing the bounty of local heirloom fruits in copper pots. That foundation is still evident in what became one of the restaurant's defining offerings: a thick slice of brioche toast, spread with house-made ricotta and a vibrant swipe of seasonal jam. This simple combination illustrates the kitchen's philosophy of transforming exceptional farm-fresh ingredients through careful technique. The restaurant’s impact, however, extends well beyond toast. Sqirl became a household name in the city for its rice bowls, particularly the Sorrel Pesto Rice Bowl. This dish, which has become iconic, combines Kokuho Rose brown rice with sorrel pesto, preserved Meyer lemon, lacto-fermented hot sauce, and a perfectly poached egg, creating a layered and complex profile that is distinctly Californian. It cemented a new kind of breakfast and lunch fare, centered on fresh produce, whole grains, and bright, sharp flavors from fermentation. The concept has been so influential it is credited with shifting how the city thinks about daytime dining. What started as a coveted spot for breakfast and lunch has since evolved, transforming in the evening into an intimate bistro. The dinner service applies the same ingredient-focused ethos to a more refined selection of dishes, featuring vegetable-forward plates, house-made pastas, and thoughtfully sourced proteins. Here, among the dishes that have defined the evening service, are smoked beet agnolotti or Jidori chicken liver with celery butter, plates that demonstrate the kitchen's range while staying true to its roots.