Sqirl chef got start in Atlanta, back in town Saturday

Read this cookbook: “Everything I Want to Eat: Sqirl and the New California Cooking” by Jessica Koslow (Abrams, $45)

By Wendell Brock

It may be premature to call Jessica Koslow the most exciting California chef since Alice Waters. Then again, it might not be.

Inspired by the bountiful fruit of California, Koslow opened Los Angeles’ uber-hip Sqirl as a jam joint in 2011. Today, the breakfast-and-lunch spot that turned humble toast into a “Thing” is where the beautiful people flock to much on Koslow’s fat slabs of burnt brioche slathered with ricotta and jam; her sorrel-pesto rice bowls; and malva pudding cakes.

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Clear your calendar for the evening of Saturday, December 17 and then call us to reserve your seat. Jessica Koslow of Sqirl will be here at Little Bacch alongside our own Joe Schafer and Sous Chef Evelyn Ling. Together they will present a menu from Jessica's debut cookbook titled, Everything I Want to Eat: Sqirl and the New California Cooking.
$75=dinner + cookbook (tax & gratuity additional)

404.365.0410 for Reservations