Sqirl

About Sqirl

Jessica Koslow opened Sqirl in 2012 on a quiet stretch of Virgil Avenue and spent the next decade changing how Angelenos think about breakfast. The sorrel pesto rice bowl — grain base, dressed greens, a soft egg, house-made lacto-fermented hot sauce — became the template for a generation of California grain bowls that followed. The jam program, which Koslow approached with the same obsession she applied to the savory menu, helped establish Sqirl as both a restaurant and a culinary brand. In early 2026 the kitchen launched dinner service for the first time, a long-anticipated move that brought Koslow's produce-forward cooking into a new chapter.