The first time I ate at Sqirl was probably over a year ago and it was love at first bite. I ended up buying the Sqirl cookbook and showing it off to Ken a few months later, declaring that we have to feature some recipes on our blog some day. Fast-forward to February 2017, when we visited LA, and of course, I took him to Sqirl and near the end of our meal, he confessed that his first impression of the book was just a meh, regular brunch cookbook and the meal completely changed his mind. It was his favourite restaurant of the whole trip. So one, I’m proud of myself and two, thank you Ken for being open-minded and agreeing to come along. But, remember to never judge a book by its cover.
Avocado Toast is the dish Sqirl is known for. Besides tasting delicious, its ability to incorporate ingredients I hate, and make me want more of it is the plus. That’s raw carrots, garlic and scallions by the way.
This recipe gave us our chance to tackle pickling and after this, pickling is in our future. The most annoying and tedious task was the prep work involved. The carrots had to be cut thinly, and lengthwise, which led two of our vegetable peelers to RIP. But hey, it was all worth it (well, Ken did most of the work).
Disclaimer: your breath will stink so take a spearmint after and do not try this if you want to own a house in the future.
We blogged a bit about Sqirl in our LA post here. Check it out!