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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:
savory
avocado toast
California’s finest, pickled carrots, sumac-za’atar mixflaky-ass biscuits
labneh buttersquid toast
slow roasted tomatoes and preserved lemon aiolikohlrabi tzatziki
roasted purple sweet potatoesshaved brussels sprouts salad
roasted pears and pomegranatethe “Shayirl” breakfast pita
short ribs with vegetally versatile frittata plus all the fixinssorrel pesto rice bowl
preserved lemon, feta, soft-cooked egg, lacto fermented hot saucedesserts
powerballs
dates and coconutfamed ricotta toast
burnt brioche with ricotta and raspberry-cardamom jammalva pudding cakes
caramelly-oozy apricot
Reserve a spot for dinner with Squirl here (without cookbook) and here (with cookbook).
