What started as a preserves company is now one of LA's most coveted eateries: Sqirl, a small nook of a restaurant that serves breakfast and lunch made with farm-fresh ingredients. Jessica Koslow is still churning out jams, but this time you can get it spread on thick cuts of brioche toast with Sqirl's house ricotta. If you're not ordering toast here, though, you're probably ordering one of the rice bowls, filled to the brim with the best ingredients LA has to offer: sorrel pesto and radishes, sheep feta and a poached egg, scallions and cilantro and house sausage. The only downside? Everyone loves it here, and Sqirl has a monstrous line to show for it at all hours of the day. Maybe bring a book?
