"Jessica Koslow's journey began with a preserves company, selling whimsical jam flavors at farmers' markets, which led to the opening of Sqirl in a tiny storefront."
"By 2013, Sqirl became a sensation, drawing long lines for its ricotta toast and sorrel-pesto rice bowl, showcasing a blend of health food and indulgent classics."
"The café's menu exemplified a modern take on California cuisine, merging locavorism with a casual, world-wise approach that resonated with a diverse clientele."
Sqirl, founded by Jessica Koslow in 2011, began as a preserves company and quickly gained popularity in Los Angeles. By 2013, it became a must-visit café known for its ricotta toast and sorrel-pesto rice bowl. The café's menu combined health-conscious options with indulgent dishes, reflecting California cuisine's evolution. Sqirl's unique presence in a working-class neighborhood showcased a blend of creativity and culinary innovation, attracting both locals and tourists eager to experience its offerings.
Read at The New Yorker
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