Koslow’s restaurant Sqirl, in LA’s Silver Lake neighborhood, grew out of a jam-making business that drew on a local farmer’s market. Its offerings are now much more diverse than the toast and grain bowls it originally served, but they retain an emphasis on seasonality and informality that have made Sqirl a culinary destination. One way to describe Koslow’s food is to say that it’s comfort food you never knew existed till now: buckwheat pancakes with cocoa nib pudding; sprouted lentil soup with green garlic puree; red flannel hash with horseradish crème fraiche.
Color photographs throughout. Hardcover.