Sqirl

720 Virgil Ave #4, Los Angeles
(323) 284-8147

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Loaded Sorrel Pesto Rice Bowl Bacon Kale Avo

Scrambwavocado Toast the Woodstock

Clark Street Baguette

Smoked Salmon Tartine

Famed Ricotta Toast

Stuffed French Toast

Crispy Rice Salad

Toast with Jam

Crispy Rice

Toast & Jam

Notes: Rich apricot, zing, almond-roundness. About the Fruit: Perfectly named, this apricot is gorgeously golden in color with an over the top sweet apricot flavor. Precocious, setting full crops even in the 2nd year. Golden Sweet apricots are a great canning apricot as it carries a balanced tart-sweet finish.  We marry this fruit with their Noyaux, hand cracking the Apricot kernels for their 'almonds,' which we first toast and then steep into the preserve as it cooks.  Origins: Masumoto just planted their 80 acre orchard with Apricots a couple of years ago and this is the first year they've had a large enough crop for us to receive this fruit.  We couldn't be more honored to conserve this fruit and share it with you. Ingredients: *Golden Sweet apricots, *cane sugar, *lemon juice *Certified organic

We all know everyone loves the combination of strawberry and rhubarb (which is actually a southern-originating combination-something that Jessica saw a lot of in when she lived in Atlanta), but in California when Trevino Farms showed up at the market with bright, tender stalks of rhubarb just as the ripest most plump blueberries from Pudwill are coming in, we thought-why not marry these two seasonal beauties and see what happens? The result: a textured jam full of just the right amount of sweet notes. It's surprisingly…wonderful.

Bright, tart, bold. Origins Our Meyer Lemon Kiwi 'Confetti' Marmalade is wild and exciting-what we deemed the closest thing to a "party" during the pandemic. Its complex, bold flavor reflects its challenging process-marrying Meyer lemons from Rick's produce with Wild River kiwis takes extra focus and technique to get the texture and balance just right, which also makes it one of the most rewarding jams we make. Ingredients: *Meyer lemons, Wild River kiwis, *lemon juice, *cane sugar *certified organic May contain seeds!

Notes: Tangy, fragrant, rich berry. Origins: We get our plump blackberries from Pudwill Farms, the only farmer we know who harvests large amounts of berries and who's always at the Santa Monica Farmers Market, rain or shine! Our Meyer lemons comes from Rancho delSol, the first farmers we ever used at Sqirl! We started in March of 2011, and these citrus farmers are in Jamul, Ca-close to San Diego and Mexico, and they had llamas on their holistic property and, since they weren't at the Farmers Market, Jessica would drive there to get our citrus. Now they send their produce to the Santa Monica Farmers Market just for us to pick up! Rancho delSol grows the widest amount of citrus varieties alongside of Mud Creek. We love the marriage of these juicy blackberries with the floral and more fragrant Meyer lemon. This jam is easy to love. Ingredients: *Wild blackberries, *cane sugar, *Meyer lemon juice & zest *Certified organic

Notes Sweetacid berry, anise, citrus About the Fruit Forbidden Fruit Orchards produces exquisite Jewel and HighBush varieties of blueberries organically - one of the rare farms to do so in California. Refraining from growing blueberries that are shelf stable/market friendly, instead they pick to order opting for flavor over portability. We only use blueberries from Forbidden Fruit Orchards and we're proud to do so. Origins Modeled after our go-to blueberry cobbler recipe, the combination of summertime blues and freshly picked tarragon just seem to go together, like old friends. One of Sqirl's original jam recipes that has stood the test of time. Ingredients *Wild Blueberries, *Fair Trade Organic Cane Sugar, *Sorrento Lemon Juice *Tarragon *Certified Organic FARMERS: Forbidden Fruit Orchards, Rancho DelSol, Colemans

Sqirl welcomes its first ever limited edition Concord Grape Jam made from 100 lbs of organic Concord grapes from Flora Bella Farm. Can you believe that 100 lbs of grapes will yield only 96 jars of jam? Dawn Birch says this is their most flavorful crop yet and she's right. They're bursting with iconic grape flavor! We first hand-deskin; we then slightly warm the fruit and press through a sieve to remove the seeds, only to be married back with the skins and sugar and then cooked down to create a thick jelly-like consistency that is whole fruit. This is not the juice with 100% sugar by weight plus pectin jelly you find at the store. We really can't get over it!!!

Every year a British man named John Mattingly calls me to say that his Sevilles are ready to be picked. He has THE ONLY Sevilles in Southern California. We drove to John's House, as we've done for the last 5 years - and John greets us in, what appears to be, the same pair of sweatpants / plaid shirt tucked into them combo that we've seen in years past. John also sports a handlebar mustache thick enough to be a contender at the World Beard and Mustache Championships. We all go over to the tree, and using the pickers and baskets, we muscle the 100 pounds or so off the tree by throwing them into the pool (where they wash) followed by a removal by pool skimming. It's a process just to get them to Sqirl so imagine the 2 day process For making the jam....! We don't have much. If you're into traditional marmalades, here's an excellent example of one.

Bright, buttery, festive. About the Fruit: The Warren pear tree was named for Thomas O. Warren, a founding father of the North American Fruit Explorers (NAFEX), who discovered this gem in Mississippi, in 1976. The Warren pears are sweet, spicy and very juicy, buttery, silky flesh with no grit. Origins: Even with praise from Alice Waters and Martha Stewart this pear is rarely grown and the only folks we've been able to get this pear from is Frog Hollow. We got Farmer Al to send down a shipping container this year of both the rare Warren Pear and his entire Quince crop. Folding in our seasonal spice blend, the pinkish-hued Pear and Quince Butter and deliciously fall. Perfect with a cheese plate, or potato pancakes (latkes!), this 2021 addition to our canning roster is here to stay.

Blenheim's hail from Europe about 200 years ago, flourishing in the garden at Blenheim Palace in England (birthplace of Winston Churchill!); they became U.S. imports in the 1880's, arriving in California and spiking in production during WWI until a halting of imported dried fruit from Europe mobilized Sacramento and Santa Clara valleys to begin growing hefty amounts of them. Today, Blenheim production is quickly decreasing by the thousands do to the uprooting oftrees to make room for commercial development; additionally, due to their minuscule shelf life, major chain grocery stores more than often opt for the more shelf-stable varietals of apricots.

This jam is an eccentric ‘creamsicle': Cara Cara Orange + Vanilla Bean. It may not seem like that strange of a fruit or marmalade, yet the first Cara Cara was discovered at the Hacienda Caracara in Valencia, Venezuela in 1976 and is believed to have developed as a spontaneous mutation on a Washington naval orange tree. So thank your lucky stars that a Navel orange tree in Venezuela got a little freaky back in 1976, or else we wouldn't have been able to fold organic vanilla bean into these complex floral-forward beauties from Rancho DelSol farms, and deliver it to you in a little glass jar.

About the Farm We've teamed up with Hapa Honey a family run beekeeping operation in Southern California to create a special product - creamed strawberry honey. With an 18% final hydration, Sqirl's strawberry jam is blended into their award winning creamed wildflower honey for that perfect sweet addition to your cheese plate. Or can't decide what you want on toast - now you can have them both! Ingredients 100% pure, Raw, Small Batch Creamed California Wildflower Honey, Strawberry Jam (strawberries, unrefined cane sugar*, lemon juice*), dehydrated strawberry* *certified organic

Since 2011, Linda from Rancho DelSol has been vocal as to her requited love (they are prolific) of the Kishu Mandarin. The honorable David Karp calls this fruit, "the most delicious of mandarins," and I encourage you all to find yourself a thinly skinned, juice-ladened Kishu and savor as many of them as you can…next January 2023. Until then, there's this wonderful preserved version. I have only used this fruit for juice and dehydrated decoration as its thin skin has made only a rare marmalade appearance. Yet, after seeing Culture Pickle Shop in Berkeley salt ferment the Kishu a few years back, it's been in the back of my mind to give this citrus a whirl with a similar method to how we salt ferment our yuzu and Meyers. We sell our Meyers and Yuzu just in their natural, puree form - perfect with fish, brassicas and rice - a little going a long way in citrus notes and as a salt replacement. We wanted to see what would happen if we married the Kishu with our Jalapeño ferment (what we use for our hot sauce). The result is something similar in color to a Yuzu Kosho (Japanese yuzu pepper paste), yet it has a softer texture as we do not strain out the gut healthy liquid - meaning it can be mixed into a rice or vegetables with ease or added into a sauce as a layering ingredient. It's FANTASTIC!!

Lacto-fermented Yuzu Citrus from Mud Creek Ranch. We let the Yuzu ferment for 8 weeks and then blend the rind, pulp, and liquid for a delicious fermented addition to your meal. Usually you'd find this with Meyers but we did this same process with Yuzu and it's incredible -- (Think yuzu kosho -- you can add some of our hot sauce for a similarly flavored experience). Use as a vibrant, probiotic salt and/or goes with rice, gives nuance to a delicate fish, add to roasted vegetables, or use as part of a dressing - A little goes a long way friends. :) There is very little of this and once it's gone...it's gone until next year. KEEP REFRIGERATED!!!

The "Bing" cultivar was derived in 1875 from a cross between one of our favorite varieties, the Black Republican, and the sweet forward, Royal Ann. History is not in agreement as to who is fully responsible for the development-some say it is both the horticulturist, Seth Lewelling, and his Manchurian Chinese foreman, Ah Bing. Others believe it could have been Ah Bing himself, while others say Leweling named the fruit in Bing's honor due to his longservice as his orchard foreman. Origins: What a wonderful, bright yet purpled, plump cherry. Jessica's not sure why she hasn't used the fruit until this year-her only thought being that is as popular as it is prolific and it couldn't be as great as everyone says it is. But, you know what…IT IS! And so is the story of its cultivar! Ingredients: *Bing cherries, *cane sugar, *lemon juice

A very fresh, classic salsa that tastes like your mom just made it with produce from the garden. First place winner in the 2020 Battle of the Salsas. Jesusita's Salsa Fresca was established in January 2015. They're a family-owned business that was founded on the premise that producing a quality product is first priority. The salsa recipe has been meticulously perfected over the years since 1985. Jesusita's is located in the Northeastern New Mexico community of historic Cimarron, New Mexico, which is situated where the Rocky Mountains meets the Great Plains.

Inspired by Swedish cracker culture and hand baked in Berkeley, California, these certified organic crackers are made with a healthy twist. They're packed with six powerhouse seeds and are full of flavor & crunch. Good on their own right out of the bag, or top them with your favorite cheese or spread. What makes Cult Crackers taste so good is that they bring good-for-you ingredients together with great flavor and crunch. Cult call's this crunchy goodness. Bake with All Organic Ingredients: Organic cassava flour, organic sunflower seeds, organic sesame seeds, organic flaxseeds, organic chia seeds, organic pumpkin seeds, organic coconut oil, organic hemp seeds and Himalayan salt. 4.5 oz. pouch of Crunchy Cassava Crackers Gluten-free Grain-free 20g plant-based protein Organic Baked by hand

Experience the authentic taste of Southern Italy with our classic tarallini crackers, delivering the real taste of traditional Italian snacks in every bite. Baked with a special recipe passed down through generations, our tarallini embody the rich culinary heritage of Italy, ensuring a truly authentic flavorful experience. Using only the finest ingredients such as whole wheat flour, white wine, and olive oil, our Italian snacks are carefully baked in Italy to satisfy your taste buds. Each ingredient is thoughtfully selected for its taste, texture, and flavor, symbolizing the peak of Italian quality baking and culinary excellence.

Grown with the environment in mind! USDA organic and fertilizer-free. This single origin premium Koshihikari rice is grown organically in the Sacramento Valley by a fourth generation rice farmer. Koshihikari is widely-known in Japan for its sweet flavor, pillow-soft texture, and translucent moonlight white grain. Professional chefs often favor this rice for its softness – it feels like you can taste each grain. This rice is also known for being one of the hardest rice varieties to grow organically – its unique shape and growing time are unfavorable to most rice farmers. Luna Koshihikari Organic Rice is paving the way for future farmers not only by committing to growing premium rice locally, but also by growing pesticide-free, milling using water-saving and energy-saving techniques, and using solar power to support their operations. This very special bag of rice is guaranteed to elevate any dish and support local and organic farmers along the way!

The Giant (Gigantes) Beans from Kastoria are a Greek variety of high quality, thin-skinned and very easy to prepare (short boiling time) beans, due to the unique combination of microclimate, soil composition, and traditional farming techniques used (Certified cultivation under the Integrated Management Crop system). The area offers a perfect ecosystem with top quality soil and excellent climatic conditions for growing beans. These dry giant beans are grown in small family farms, located around a gorgeous lake in Kastoria, in Northwest Greece. Farmers follow traditional cultivation methods with lot of manual work throughout the process of growing. It is no wonder the Giant beans' premium quality goes beyond anything mass-produced you have ever tried. Arosis is proud to call these beans "their own" because they embody their philosophy: to always produce goods of value, the right way, at the right time.

A super mild European-style classic heirloom bean, known for its pairing with lamb but excellent as a pot bean and with roasted tomatoes. We owe a lot to France for developing the Flageolet from what were originally beans native to the Americas. It's ultra-creamy and dense and it stays whole despite a little rough treatment when being cooked. This mild, creamy bean is famous, and rightly so, for teaming with lamb or even fish, but don't let vegetarian options slip by. Roasted tomatoes and garlic mixed with the cooked, super creamy beans, topped with a drizzle of your very best olive oil, sounds like an end-of-summer highlight.

The Tagaras olives are harvested completely by hand, then washed and immediately cold pressed under careful supervision. After pressing, the unfiltered extra virgin olive oil is left to decant in stainless steel tanks allowing sediments to rest at the bottom before it is bottled in the Tagaras can. The can provides protection from light and oxidation, helping to preserve the freshness and vitality of the oil. Tagaras unfiltered extra virgin Manaki varietal olive oil is vividly fresh and peppery with a long buttery finish.

This buttery, unfiltered olive oil is made exclusively from Taggiasche olives harvested from treesplanted in the hamlet of Stellanello in the hills above the seaside town of Liguria's Alassio. Harvest occurs from November through March and the oil is cold-pressed in the Armato family's "frantoio" using the traditional stone mill. The resulting first-press olive oil carries a luscious gold tint with a sweet and subtle fruit taste. It is an ideal and versatile choice; perfect for just about any kitchen. Vintage: 2021

You may have seen them at the farmer's market! This ACV is absolutely one of its kind, and you can absolutely taste the difference. Much smoother than your typical ACV, fantastic for shrubs. From Cuyama: Cuyama Orchards vinegar is made exclusively from our own organic apples grown on our estate in the upper elevations of the Cuyama Valley of California. Which means we make our vinegar with some pretty awesome apples! The "Orléans Process," or "Slow Process" for vinegar production, dates back to the Middle Ages. In this traditional method of small batch vinegar production, vented oak barrels are used as production vessels to slowly fermentcider to vinegar over a period of months. The fermentation takes place only on the undisturbed surface of the batch under the "Mother." A process that cannot be rushed.

Aged for two years, this premium quality Parmigiano Reggiano will enrich any meal or dish. Parmigiano Reggiano began life seven centuries ago in the Italian provinces of Parma, Reggio Emilia, Modena, part of Bologna and part of Mantua. Nature blessed this zone with the most idealistic cattle grazing land to create the unique milk from the "Zone Tripica". The local cheese craftsmen took it from there, utilizing a totally natural process that has not changed for 700 years. No additives, no machinery, no gimmicks. Just sweet, fresh milk in its pristine state; the artisan's ancient skills and then nature's own good time.

From the land of Essex, a great cheddar in the cutest star shape! Featuring their deliciously smooth and creamy cheese, the Vintage Bruton Beauty is a multi-award-winning cheddar covered in an iconic burgundy wax. The cheddar is made to a traditional 90-year-old recipe and matured for up to 12 months. It has a rich depth of flavour with a wonderfully smooth texture. All of the cheeses are made using pasteurised milk and they are certified organic by the Soil Association. They contain no artificial preservatives, and they are suitable for vegetarians.

Your go-to for all-natural and high-quality sour cream. Enjoy the deliciousness of this creamy delight, made with only the finest ingredients. Say goodbye to artificial flavors and additives, and treat yourself to a healthier, more natural option. With fresh cream and no preservatives, this sour cream offers the rich and creamy taste you love, guilt-free. The nutritional benefits of sour cream have been explored, and it is beneficial to the body. It is rich in protein, calcium, phosphorus and other nutrients that help in building a healthy body and strong bones. It is an excellent substitute for mayonnaise for dressing salads.

Spicy smoked paprika from the La Vera valley in Western Spain is the key flavor to this delicious dry cured sausage. Garlic, pork and salt are the only other ingredients to this all natural sausage. It is not flaming hot as you might expect in some Mexican cuisine, but rather, spicy. These classic pork chorizos are seasoned with hot smoked Spanish paprika. It is a spicy version of the signature smoked paprika which makes Spanish chorizo unique in the world. These sausages are fully dry-cured and ready to slice and serve with your favorite cheese and wine - or simmer them in red wine for an incredible appetizer.

Garlicky 100% American wagyu beef salami has its roots in Japan's tradition of breeding pampered, well-marbled cattle and early 20th Century Russian sausage making. It is all-natural sausage is as a bite crafted by two traditions: luxurious Japanese beef and Old World sausage-making. It's sure to take your charcuterie board to the next level. Wagyu beef salami made with 100% American Wagyu Beef, antibiotics free, hormones free, fed vegetarian diet, gluten-free, milk-free MSG-free and 0g Trans Fat

This dry-cured sausage is made with Ibérico meat and in the traditional Spanish way with pimentón and garlic. This gives the chorizo an exquisite aroma, low acidity and intense flavor. The traditional Spanish curing method for their sausage starts with the grinding of pure Fermin Ibérico pork and marinating it with natural sea salt, mild pimentón, olive oil and garlic. After resting for 2 days, it is then pressed into casings, after which is air cured for a minimum of one month. During this time the meat acquires a firm texture and develops an exquisite aroma.

Our market buyer Michelle is eating these on a Clark Street baguette and generous pat of butter, finished off with Daybreak Seaweed Salt. Unlike the vinegar-marinated white "boquerone" style of anchovies, these anchovies are fried in olive oil "a la Donostiarra" with garlic and cayenne pepper. Uniquely, these anchovies are not packed tightly to the brim with fish. This is a trademark of Basque brand Olasagasti, who feel that using a larger tin gives the anchovies space to move and become covered in the marinade of olive oil, garlic, cayenne, wine vinegar and salt. Use the leftover oil to sauté your vegetables and proteins.

This is going to change everything you know about canned tuna. Buttery and complex. Silky. Perfectly fatty. You won't be able to go back to regular tuna every again. Almadraba tuna. Thick neck cut of high quality chargrilled with holm oak and canned using the Arbequina de Castillo de Canena brand Extra Virgin Olive Oil. Abel Alvarez is not a chef; he's is an artist, an innovator, and above all a grill master. Simplicity is king at Gueyumar, where the ingredients are minimal, local, & intentional. Woods selected for their aromatic qualities create fire for the brasa (grill) on which each fish is kissed.

Sardines, mussels and squid come together for a refined and unique taste. This delicious ferrigno sea hodgepodge is canned by hand in the ferrigno workshops located in saint louis du rhône, provence. Suppliers are carefully selected to promote a more responsible method of fishing in order to preserve the natural resource. Prepared by hand and with care, the recipes of the ferrigno sea hodgepodge are created with respect for the product. Here, our seafood is accompanied by ingredients from organic farming.

Tony Packo's Sweet Hot Jalapenos are a spicy and flavorful condiment that adds a kick of heat and sweetness to any dish. These jalapenos are sliced and pickled in a blend of vinegar, sugar, and spices, giving them a tangy and slightly sweet taste that balances out the heat. The peppers themselves are firm and crunchy, with a dark green color and a slightly wrinkled texture. They have a medium level of heat that is balanced by the sweetness of the pickling liquid, making them a versatile ingredient that can be used in a variety of dishes.

Our handcrafted Organic Sauerkraut is unpasteurized and abundant in friendly, living microorganisms - a powerful aid to digestion and assimilation. Made with Celtic Sea Salt brand sea salt, and absolutely delicious, it's packaged in glass jars. Gold Mine's fresh sauerkraut is recommended by doctors! We attribute its sweet, mouth-watering flavor, in part, to the fact that it is entirely handmade in small batches and aged in special ceramic crocks that allow it to foster the growth of friendly flora in a safe environment. Independent lab testing shows 7.8 million CFU's of live lactobacillus and bifidobacterium species per gram. That's 468 million per ? cup serving! Try our sauerkraut in a nori roll, as a side dish with dinner, or just as a snack.

"We don't just make preserves though. We are here to preserve the disappearing art of preserve making. " Yumé Boshi is a small food producer located in Oakland, CA. They make Japanese preserves the way Japanese grandmas used to -- in small batches, using traditional and artisanal methods. Tangy and salty--Umeboshi is a savory plum pickle made of fiercely tart ume plum, colored naturally by red shiso leaves. We achieve our soft texture, bright tartness, and beautiful red color from authentic traditional methods. A Japanese meal staple, long regarded as a folk remedy for hangover and morning sickness. Use for steamed rice, add to soups and braises, or use it in sauces. Stronger taste than your usual pickle; a little goes a long way!

Salina capers-grown on the island of Salina, just off the northern coast of Sicily-are heralded for their fragrant bouquet and delicate crunch. These prized flower buds are hand-harvested at optimal plumpness, then carefully sorted. The capers are set to dry for a few days in the sun, and then packed under sea salt where they undergo lactic fermentation. After 10 days, the capers are cleaned and packed again under new sea salt to age for an additional two months, allowing their floral flavor to blossom. They are then jarred and preserved in a brine of wine vinegar, water, and salt. Caravaglio Capers are a pantry powerhouse and excellent flavor booster. Spoon these briny, tangy capers straight out of the jar over grilled swordfish or braised chicken. Add a spoonful to tomato sauce or make a classic Puttanesca. Sprinkle over roasted vegetables like cauliflower and potatoes.

Experience the bold and tangy flavor of Belevini Pickled Sorrel, a traditional delicacy from the lush fields of Moldova. Sorrel, with its distinct lemony taste and vibrant green color, is carefully pickled to preserve its freshness and unique flavor profile. Handpicked from the fertile soils of Moldova, Belevini Pickled Sorrel is a versatile ingredient that can elevate a variety of dishes. Add it to salads for a refreshing twist, use it as a flavorful garnish for soups and stews, or enjoy it on its own as a tangy and satisfying snack.

Clif Family's Jimmy Nardello hot sauce is made peppers grown organically on the Clif Family Farm. These vibrant Jimmy Nardello peppers are carefully nurtured using sustainable farming practices, resulting in a sauce that embodies their unique flavor profile. The peppers are harvested at their peak ripeness and transformed into a zesty hot sauce bursting with sweet and tangy notes. This versatile hot sauce can be used to enhance the taste of various dishes, from roasted vegetables and tacos to grilled seafood and sandwiches.

Award winning BEST BURGER SAUCE. Originally created for a restaurant hamburger topping, Bacon Jam has grown into the headliner for Midwest Fresh. A gooey bacon and onion marmalade/relish, that has more uses than we know about. -think off the grill. Bratwurst, cheese burgers, grilled fish, sauteed vegetables, easy to make into a crust or topping, and great as a dip. This is the best burger sauce in Indiana and the Midwest. Also used for Bloody Mary's and recently renowned for use on Charcutterie boards. Will be the spotlight at any gathering or grill party. 2019 LUX Life Best Burger Sauce 2019 LUX Life Leading Artisan Purveyor 2020 GOOD FOOD Awards Finalist Made in United States

Made from seawater and seaweed, both sourced from the Seto Inland Sea, Hakata Salt's Moshio exhibits a mildly salty flavor with a gentle bitterness from nigari (bittern) and umami from seaweed. This unique salt is crafted by using a traditional, previously abandoned production method-soaking Hondawara variety seaweed in seawater, naturally thickening it in salt fields under the sun to make brine, and then boiling it down. The salt boasts elegant layers of flavors and a fine, delicate texture. To appreciate its beautiful flavor, it's recommended to be used as a finishing salt for dishes like grilled fish, onigiri rice balls, cold tofu, and carpaccio.

Like umeboshi (salt-cured, sour ume plum), this ume plum paste is incredibly versatile and can be used for a variety of dishes. Use it to make dressings and sauces, splash a little on steamed or stir-fried vegetables, add a dash to soups or braises, and even garnish hummus, pasta and pizza. Being a paste, it's easy to use in cooking, so you can be even more creative. For example, spread the ume plum paste over meat, then bread and deep-fry it to make ume plum flavored cutlets. You can also mix it into dessert and cocktails.

Peperoncino Piccante in Olio d'Oliva or hot peppers in olive oil are fresh peppers that are crushed, mixed with olive oil, and left to macerate for months to develop create a spicy, salty, and smoky flavor that can give anything a kick of complexity. IASA's Hot Pepper is made from a Campanian pepper varietal named Amando, commonly called "Amante" by locals. Inspiration: A perfect pizza topping, or add a spoonful in marinades, aioli, and sauces. About the Producer: IASA (Ittica Alimentare Salerno) was one of the first companies in Italy to preserve the bounty of anchovies brought in by local fishermen from the deep blue waters of Cetara on the Amalfi Coast. Today the di Mauro siblings continue to guard tradition in packaging this locally-caught delicacy. The unmistakable flavor of IASA products offers an authentic taste of the Mediterranean. Region: Campania Size: 3.5 ounces

These are the real deal- tomatoes from the famed Agro Sarnese Nocerino region of the Sarno River valley near Mount Vesuvius in Campagna. Deep red in color, these very special plum tomatoes are bright with acidity and carry a distinctive earthyness. Seasoned here with just a touch of basil, this jar needs little more before it's ready to become bolognase, arrabiata or even tomato soup. Casa Marazzo is a third-generation family business that preserves the flavors of a generous and unique territoir. Sitting in the shadow of Mt. Vesuvius, the volcanic soil is known to give extra sweetness to everything that grows in the region.

Hand-chopped sundried tomatoes, hot peppers, porcini mushrooms, anchovies, and garlic are combined with olive oil to create this umami-packed condiment with a delightful crunchy texture akin to chili crisp. Sisters Giovanna and Ida Conforti developed Pestosino Calabrese amidst the uncertainty and fear of the first COVID-19 lockdown, which abruptly halted their nascent company's production just a month and a half after opening. With unwavering creativity and determination, they created a delicious product that became a symbol of Calabrian resilience, sourcing all the ingredients exclusively from their home region. Giodà's Pestosino Calabrese is your go-to flavor enhancer. Whether you add a spoonful to beans or tomato sauce, spread it on sausages or tuna fillets, or savor it with pecorino, pasta, or grilled cheese-every bite will transport you straight to Calabria!

For this bar, Cuna de Piedra has chosen the hibiscus flower harvested by the indigenous community "Numa Gamaa Ski Yu Me'Phaa", from whom they have learned a special kind of devotion to Mother Earth, and a true understanding that the whole is greater than the sum of its parts. · The members of the Me'Phaa community have been cultivating the creole Hibiscus tree for centuries. This is the variety that was originally introduced by the Spanish galleons on the Pacific route from Manila to Acapulco, and is known for being particularly robust and aromatic.

Smooth and creamy organic dark-milk chocolate made with rare Amelonado cocoa beans grown by a pioneering women's cooperative in Eastern Congo. A sprinkling of crunchy toasted buckwheat elevates the rich aromatic flavours and gives a deliciously contrasting texture. All packaging is plastic-free. Outer packaging is printed on sustainable card. Inner film is home and industrial compostable. Ingredients: organic cocoa mass, organic raw unrefined cane sugar, organic cocoa butter, organic whole milk powder, organic toasted buckwheat (7%)

Pump Street Bakery, known for their passionate attention to detail with bread and pastry, has shifted this same passion and dedication to small batch, handmade chocolate. Using only family farms and cooperatives across the world, Pump Street selects only the finest, high-quality beans and tailors each batch of chocolate to offer the most delicious and satisfying chocolate experience. By maintaining small batches and customizing the chocolate making process to each batch, the results are truly outstanding. Choose from single origin bars from across the globe and bars with added ingredients that are both unexpected and transcendent. Keep an eye on this brand, the quality of these bars are going to make waves. 72% dark chocolate Made from cacao beans harvested from the Sambirano River Valley in Madagascar 70 grams Handmade from bean to bar in Suffolk, UK Bright, fruity berry flavors with pleasant acidity

Wasabi Furikake is a savory sprinkle that has been enjoyed in Japan for over 30 years. It features premium "hon wasabi" (literally meaning "real wasabi") grown in pristine streams in Shizuoka Prefecture, Japan's top wasabi-producing region. The pungent sensation coming from the wasabi stems creates a perfect harmony with flavorful and aromatic ingredients, including toasted sesame, bonito flakes, nori seaweed, rice crackers, matcha green tea, and soy sauce. The different types of crunchiness of this furikake add an enjoyable accent to a dish. When sprinkled over freshly cooked rice, the steam rising from the rice brings the appetizing aroma straight to your nose.

"We don't just make preserves though. We are here to preserve the disappearing art of preserve making. " Yumé Boshi is a small food producer located in Oakland, CA. They make Japanese preserves the way Japanese grandmas used to -- in small batches, using traditional and artisanal methods. Furikake is a savory Japanese condiment often sprinkled as a seasoning on steamed rice or onigiri rice balls. This Ume Shiso Furikake is packed with a delicious, distinct umami flavor that makes it perfect for adding a unique bite to any grain, vegetable, or meat dishes. Also use it as popcorn seasoning, mixed into compound butter, or on boiled eggs. Shelf-stable. Avoid direct sunlight and a warm/hot environment. Ingredients: ume plums, red shiso leaves, sesame seeds, Alaskan konbu seaweed from Day Break Seaweed Company

Hand harvested & sorted from the island of Crete! One of the main differences between common sage and its Greek rival is the latter's more vigorous taste and fragrance. Interestingly enough, it tends to smell stronger when it grows in arid soils. Gentle, fresh and flowery, our sage brings a balance to strong flavours such as poultry, pork roast and herbed butter. This variety makes a mark even when used in very small quantities. Add leaves at the beginning & discard before serving. Alternatively grind along with coarse salt and black pepper to sprinkle over a butter, sage and anchovy bruschetta.

Freshness is key to the flavor profile of Las Hermanas Pimentòn, made by third-generation family-run company Hijos de Salvador López. The peppers (all from local farmers in La Vera with a longstanding relationship to the company) are smoked immediately upon picking over indirect-heat oak fires for 10-15 days, and finished over a slightly warmer fire for three additional days. This process takes the ripe peppers to a low percentage of moisture, preserving flavor and color and imbuing them with the classic DOP smokiness. The dried peppers are then ground into a vibrant crimson powder.

Prized for their golden yellow color and subtle balance of apricot, black pepper, butter, and earth notes, chanterelles are surprisingly versatile. They blend well with a variety of foods including omelets, meat, fish, soups, sauces and pastas. And they really shine when paired with aromatic fresh herbs like thyme and tarragon, bringing brilliant color, melty texture, and delicate aroma to every dish. To reconstitute, rinse with water to clean. Next, blanch in boiling water for 2-5 minutes or soak in lukewarm water, wine, or broth for 30 minutes before use. We recommend mildly seasoning and sautéing them to enhance their natural taste. Avoid overcooking to prevent them from turning chewy. North Spore dried wild mushrooms are wildcrafted and foraged from North American forests.

Morels are a culinary favorite due to their delicate, yet meaty texture. Harbingers of spring, they are often described as earthy, woodsy, and nutty with a hint of mild smokiness. (The darker, the smokier!) They are versatile and add great depth of flavor to any dish that includes them. A simple sauté of morels and asparagus is a seasonal favorite when they're both piled high at the farmers' market. To reconstitute, rinse with water to clean. Next, completely cover in warm water, wine, or stock for 30 minutes (squeezing them every few minutes towards the end to make sure they're not going mushy). When ready, press out the excess liquid before using, reserving the richly-flavored soaking liquid for soups, stocks, and sauces. Add hydrated morels directly to recipes, or brown them in oil or butter to bring out more flavor. North Spore dried wild mushrooms are wildcrafted and foraged from North American forests.

Fans of Oliveri's Dried Porcini Mushrooms will love this umami boosting powder made from the same wild-foraged fungi. It's now even easier to incorporate these coveted mushrooms' meaty quality into any recipe to increase its depth of flavor. Similar to wild fennel pollen, porcini mushroom powder is often considered "fairy-dust" among culinarians, supercharging tomato sauces, soup bases, marinades and dry rubs in an instant. For a quick way to enjoy the singular flavor of porcini mushrooms, try blooming a teaspoon or two of Oliveri Porcini Mushroom Powder with sautéed shallots and heavy cream to make a porcini-laced pasta sauce. Oliveri has been producing dried porcini mushrooms since the 1920s. Today, the family business is run by Emilio Oliveri, the founder's grandson, and continues to specialize in preserving the bounty of the Piedmont region.

Mikan (Unshu Mandarin orange) is exceptionally juicy, sweet, and refreshing, and because of this, it's the most popular citrus fruit in Japan. Featuring this beloved citrus and nutritious lemon myrtle, Ehime Mikan Herbal Tea is especially uplifting. Ehime-based and family-owned herb specialty company, Ehime Herb, crafts this special tea. They dry locally grown mikan slowly at low temperatures in order to intensify the sweetness and retain color. Additionally, they use quality herbs, including those grown in-house. Then they pack the blended tea by hand, which allows the use of larger pieces, thereby maximizing the character of each ingredient.

Mt Tamalpais is a toasty and verdant infusion that marries Roasted Buckwheat with garden herbs and bright citrus. The blend was originally created in collaboration with Permanent Collection and is inspired by the landscape of coastal Northern California. Mt Tamalpais, from which the tea is named, is the tallest peak in the region and always in view when communing with the area's wild nature. We offer this tea as an homage to the land and all it holds. When you drink this tea, our hope is that you feel the resonance of this special place and harmonize with the grounding and expansive energy of a beloved mountain.

An instant natural remedy packet. Made by our friend Nori of Sunshine Juice Japan there's: "IMMUNITY" is a miraculous mushroom, and "Chaga" is about 30 times* more effective than acai in antioxidant and immunity. "RECOVERY" has the effect of expanding blood vessels and improving blood flow with the ingredient "nitrate" of "beets" to promote fatigue recovery. "DETOX" has the effect of excreting excess substances in the body from the "chlorophyll" contained in the natural medicinal herb "SUGINA". "HANG OVER" has the effect of "curcumin" contained in "turmeric" promoting alcoholdecomposition and activating liver function.

4 bottles selected by Sqirl's sommelier, Erin Rolek~ These bottles will surely bring cheer to any table. Inspired by celebration, brighter times, and cooler weather. Castel Noarna Blanc des Blancs Brut NV (Sparkling) Methode champenoise, non-dosage, blanc de blancs (Chardonnay) from Vallagarina Valley within the wine region of Trentino, Italy. Marco Zani is a very stylish, very charming family man who makes epic wines in a truly magnificent 10th century castle. The image on the label of this bottling is from a painting on the roof of the castle as you enter on the left. This sparkling goes with nearly everything. Mukai Shuzō 'Ine Mankai' (Saké) By one of Japan's only female master brewers. Made with an ancient red rice variety that is extremely rare to see used in sake production. Rich in fruit--think pomegranate and dark cherry--with a bit of umami. Slightly sweet yet balanced with the right amount of acidity. Can be the perfect aperitif! Drink chilled with cheese. Or sip after dinner. Pearl Morissette 'Metis' Blanc 2017 Chardonnay from the Niagara Peninsula within the wine region of Ontario, Canada. A wildly exciting producer that's helping to set a very high bar for world-class Canadian wine. Give it a quick decant and buckle up. Mosse 'Nostromo' Carignan 2017 Made in the wine region of Loire Valley, France. Full-bodied (but by no means heavy) and full-fruited Carignan from the masterful Anjou-based Agnès and René Mosse. Pack also comes with a Rolek's Pulltap wine key! Better to open a bottle of wine with ;-)

Grenache from the region of Sta Rita Hills in California. Tara is credited as the first known commercial Native American winemaker of only a handful in the world. She and her wife, Mireia (a Cataluynian winemaker), started Camins to focus on winemaking in the Sta Rita Hills. 'Camins' means 'Path' in Mireia's native Catalan and references how the two met and have now fulfilled their dreams of making wine in Tara's ancestral homeland. Fun fact: the Oak tree on the label represents a sacred symbol to the Chumash peoples, and grows in vineyards in both the Santa Ynez Valley and in Spain, while the Yin + Yang inspired circle represents their different backgrounds. Bold and juicy.

Chardonnay + Mauzac from the Aude Valley on the edge of Languedoc, France. Chardonnay + Mauzac from Languedoc, France. From the importer: 'Their home and cellar comes from Gilles's grandfather, atop a rocky cliff called d'amour dur, or tough love. Where the wildnerness surrounding certainly grounds the dur aspect of this place, Gilles and Geneviève are all love. For 20 years they've been slowly building the domain which now includes a bottling and riddling facility 10 minutes away from the house. From here they help out a lot of smaller winemakers, offering equipment and expertise.' Creamy + yellow apple. ~Organic.

Dornfelder + Regent from the region of Franken, Germany. From the importer: It's only a touch over 10% alcohol, yet the wine is precocious and fruity, yet then layered and shimmering with an oily herbal quality, sexy pine needles and a very clean minerality. The wine is silken and feels like it could get opulent, yet it presents with a slinky, serpentine acidity that keeps is all in check. This is superb; a rosé, it seems to me, to drink with richer foods while the sun sets earlier in the day." *Rosé

Brewed by Fair State in collaboration with Bottle Logic in the summer of 2019, with the intent to create a sumptuous tapestry of luxurious flavors so decadent that we could declare with a straight face that this was their finest stout, stuffed with their second finest stout. Truly, a dish even Moe Szyslak ( https://youtu.be/ut6MSMqxmlE ) would be proud of. This is a 12-month bourbon barrel–aged imperial stout with ridiculous amounts of toasted coconut, vanilla beans, and caramelized cocoa nibs.

"Rich texture and bold umami flavors are expressed by Toji Miho-san's experimental brewing methods including 1 year of bottle aging. Eternal Embers is named for a local "river-crossing" festival wherein an ancient Japanese prince is reunited with his beloved princess. Torches are used to light the way to their joyous once-yearly reunion. Bread pudding aromatics of raisin, nut and fig. A major trademark of this Yuho sake is that there is lots of umami without being cloying. A great sake to try warmed as well as slightly chilled." Size - 1.8 Liter

"Our rosé wine, made of 100% Sangiovese grapes, is the back-bone for the production of this Vermouth, which is realized thanks above all to the cooperation with the historic Bordiga distillery in Piedmont. In the recipe we've been trying to enhance the typicality of Tuscan wine using the following botanical herbs: angelica, orange, gentle wormwood, wormwood, cardamom, coriander, cassia, dittamus, fennel, gentian, lavender, Kina, mint, quassio, rose, sage, rosemary, elder, satureja, linden, thyme, violet. The result is a perfect combination between the Piedmonts' tradition and the Chianti aromas. Drink it pure, straight at room temperature or on ice with lemon zest or, even better with kumquat."

"This classic vermouth type is based on Piedmontese white wines, including Moscato and Cortese, and infused with a wide range of different botanicals, many of them grown in the Occitan Alps near the winery. The flavor of this vermouth is complex and vivid, with an excellent balance of sweetness and bitterness. Some vermouths taste strongly of a single botanical, but the interplay of components here is distinctive and delicious. We drink it with a splash of soda water as an aperitivo, and you should too. Half bottles are ideal for home use, to make sure the vermouth stays fresh. Keep refrigerated once opened."

A whole new take on the nostalgic latke that also moonlights as a big hash brown. Xoxo (Gf, Vegan) Choose from 3 Options: SMOKED: A smoked Marcona almond schmear topped with a house giardiniera (Contains nuts - vegan) CLASSIC: Served with a hanged créme fraîche swirled with parsley juice and topped with Tsar Nicoulai trout roe + Frog Hollow Warren pear & quince butter. ESSIE'S: Served with a hanged créme fraîche swirled with parsley juice and topped with Tsar Nicoulai trout roe, plus capers, dill and in-house beet cured lox

Bright and refreshing, the perfect spring sipper! Jess Messer is an activist, a mother of three, and the head of Savouré. She is driven by her dream of spreading the beauty of Vermont and Québec through food while strengthening local food economies by creating delicious, thoughtful, handcrafted bubbly drinks that are made from real food grown where she lives. She works with area farmers and foragers. The herbs, fruit, and vegetables in Savouré products are local and organic to the extent possible. The whole food is used, in its unprocessed form; no extracts or essential oils or preservatives. It makes the process more expensive but yields a super tasty soda that is fresh and unique. Ingredients Water, local organic celery, yuzu juice, organic lemon juice, lemon zest.

A tart and sunny sweetness resting on a bed of fragrant citrus peels. Pure Japanese Yuzu Juice and our classic kombucha is all that's needed to make this booch one of our most alluring and uplifting flavors ever. ingredients: raw kombucha (filtered water, cane sugar,* green tea,* black tea,�live kombucha culture*), and %100 pure Japanese yuzu juice. *organic ingredients Our kombucha is handmade in Huntington Beach, California. It is NON-ALCOHOLIC, ORGANIC, RAW and PROBIOTIC, VEGAN, GLUTEN-FREE, HIGH in VITAMINS, ANTIOXIDANTS and NUTRIENTS, and is SUPER TASTY.

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Recent Reviews

Most unusual brunch with chef driven latkes deep fried to look like rye bread. Pickled lox was purple along with crème fresh and capers. Very filling. . . Only thing was the outside chairs were metal and needed cushions. Find used hotel chairs. Otherwise it was great. Bravo

July 2025

A great brunch - amazing mile-high quiche and superb omelette are recommended. Light, fluffy buckwheat pancake was a revelation. Don’t recommend the hash browns though, as they were too oily and lacking in flavor.

July 2025

#toast
everyone talks about the toasts here and I’m no different.
— two years of my undergraduate studies spent in LA would’ve not been the same if I didn’t find sqirl. food is great, community is a plus + and the design? Any graphic designer’s or creative dream (have you seen their bowls and collaborations??)

I’ve been inspired by so much going to Sqirl and I second to every review here that talks about 1) the salmon sorrel bowl...

June 2025

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