Sqirl opened its production space to the public for breakfast and lunch service on Thursday. Patrons can now dine under the same roof where Sqirl's preserves -- including jams, chutneys, fruit butters and marmalades -- are made.
Jam maker Jessica Koslow has teamed with chef Ria Wilson, formerly of Canelé, to offer a seasonal menu with local produce from family-owned farms that are in close proximity to her kitchen. The shop, designed by Freeland Buck, will also serve coffee from the duo behind G&B Coffee -- Kyle Glanville and Charles Babinski -- who are ex-Intelligentsia baristas.
The menu features "everything under the vein of preservation," Koslow said. The brioche toast made by Proof Bakery comes with greens, tomatillo puree, lacto-fermented hot sauce and a fried egg. There's also homemade almond milk or homemade yogurt to accompany an order of granola. And if you're just in the mood for toast and jam, they've got that too. Thursday's menu includes jams such as Seascape Strawberry and Rose Geranium, Snow Queen Nectarine and Black Mission Fig with Mourvèdre.
The shop is open for service Thursday through Tuesday, from 7 a.m. to 3 p.m.
720 N. Virgil Ave., No. 4, L.A., (213) 394-6526, squirlla.com.