Sqirl's Jessica Koslow teams up with Intelligentsia alums Kyle Glanville and Charles Babinski to open Sqirl with G&B at Sqirl's Silver Lake HQ. Glanville and Babinski—who are partial to single-origin coffee, which they also use for espresso—curate a rotating list of coffee including Vancouver's 49th Parallel. Coffee is taken seriously here with one bar dedicated to pour-over coffee—there are also Red Blossom teas on hand—while another serves espresso-based drinks. Try an almond milk cappuccino made with sweet, flavorful housemade almond milk. if you have to ask, there is a non-fat version—it's called "black coffee." It's standing room only inside the David Freeland–designed space, so take your coffee—served in a glass bottle which you can return for a $1 deposit—or cold brew to-go or outside at the four-stool counter or shaded patio. To nosh, there's brioche toast—supplied by Atwater Village's Proof Bakery which also provides the granola—served with homemade hazelnut-almond butter and the eponymous jam made with local ingredients. Other menu items showcase Koslow's way with preserving: brioche toast with lacto-fermented jalapeño hot sauce is topped with kale, tomatillo salsa and fried egg, while the Kukoho Rose-variety brown rice bowl with preserved Meyer lemon is mixed with sorrel pesto, feta and blistered San Marzano tomatoes.