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Sqirl with G&B

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Photograph: Jakob N. Layman

Cold-brew coffee at Sqirl with G&B Coffee

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Photograph: Jakob N. Layman

Cold-brew coffee at Sqirl with G&B Coffee

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Photograph: Jakob N. Layman

Coffee to-go at Sqirl with G&B Coffee

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Photograph: Jakob N. Layman

Coffee at Sqirl with G&B Coffee

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Photograph: Jakob N. Layman

Coffee at Sqirl with G&B Coffee

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Photograph: Jakob N. Layman

Kukoho Rose brown rice with sorrel pesto, preserved Meyer lemon, poached egg and blistered San Marzano tomato at Sqirl with G&B Coffee

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Photograph: Jakob N. Layman

Brioche toast with Seascape strawberries and rose geranium jam and hazelnut-almond butter at Sqirl with G&B Coffee

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Photograph: Jakob N. Layman

Brioche toast with greens, tomatillo purée, lacto-fermented hot sauce with fried egg at Sqirl with G&B Coffee

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Photograph: Jakob N. Layman

Kyle Glanville, Charles Babinski and Jessica Koslow of Sqirl with G&B Coffee

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Photograph: Jakob N. Layman

Sqirl with G&B Coffee

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Photograph: Jakob N. Layman

Interior of Sqirl with G&B Coffee

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Photograph: Jakob N. Layman
G&B Coffee at Sqirl
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Photograph: Jakob N. Layman
G&B Coffee at Sqirl
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Photograph: Jakob N. Layman

G&B Coffee at Sqirl

Silver Lake

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.

 

Venue name: Sqirl with G&B
Address: 722 N Virgil Ave
Los Angeles

Venue phone: 213-394-6526
Website: http://sqirlla.com
Opening hours: Thu-Tue 7am-3pm
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