Los Angeles-based toast, jam, and sorrel pesto rice bowl phenomenon Sqirl is heading to New Orleans Israeli hotspot Shaya for one glorious night of dining and boozing on December 2, and it’s going to be pretty epic.
Sqirl’s chef and owner Jessica Koslow and Alon Shaya will cook up dishes from Koslow’s new book, Everything I Want To Eat: Sqirl and the New California Cooking. More importantly, they will also debut a collaborative ‘Shayirl’ short rib and frittata breakfast pita.
The party goes from 7 to 10 p.m. in Shaya’s Magazine Room and is $120 without a cookbook/$150 with a cookbook (Koslow will be signing, obvs), including food and drinks in a cocktail party setting.
Here’s the menu:
California’s finest, pickled carrots, sumac-za’atar mix
slow roasted tomatoes and preserved lemon aioli
roasted purple sweet potatoes
shaved brussels sprouts salad
roasted pears and pomegranate
the “Shayirl” breakfast pita
short ribs with vegetally versatile frittata plus all the fixins
sorrel pesto rice bowl
preserved lemon, feta, soft-cooked egg, lacto fermented hot sauce
dates and coconut
famed ricotta toast
burnt brioche with ricotta and raspberry-cardamom jam
malva pudding cakes