Sqirl

As part of our new PM service, @goodandnicela are bringing their hand-pulled noodles to Sqirl all November long, FriTues from 59p. Order in person or via Sqirl on toast or postmates.

Thanksgiving pies and savory dishes available now! Pre-order link in bio (for pickup at Sqirl Nov. 25 8A8P) All sides feed 5-6 people! All produce comes directly from our farmer's market friends at the Santa Monica and Hollywood market.

@cheesecakefactory O O .

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New Friday Milk Buns : , & : &

NEW TONIGHT Kokuho brown rice cake, organic turkey sausage (sake, mirin, soy sauce, ginger), fried egg, pickled Shimeji mushrooms, late summer squash, heirloom carrots, cilantro, zafferano 'gochujang' pepper sauce (GF). Available to order via Toast and Postmates

VOTE 2020 MASKS: In collaboration with our friends at Meals comes two hand dyed 8 oz Cotton Muslin breathable face masks with 5.75" elastic straps. Not surgical grade, but made to help protect you and those around you. Machine washable (We place them in a bag with the delicates) even on your highest heat/antibacterial setting. 2 pack: you get one of each color! 100% of proceeds will go to Fair Fight (@fairfightaction): an organization built to protect the right to vote and ...promote fair elections by engaging in voter education programs and ~ on both state and local levels. !!! VOTE VOTE VOTE !!! Limited Edition: 250 Masks Total Produced WILL BEGIN TO SHIP MONDAY, OCTOBER 19.

Keep Creating Vol. 2: As big as your fritters with roasted peak @ricksproduce strawberries, sherry & fennel pollen. @vicki_muffin

Thanksgiving pie time is here and the pastry team is already lifting pie weights and doing squats to be prepared for pie season. Link in Bio to order, these pies are the best we’ve ever done. Apple cranberry w/ a buckwheat oat crumble tahini caramel pecan & sunflower seed pie yuzu meringue on a ginger coconut crust miso sweet potato on valhrohna crust... Also GF Almond Ricotta Cake! See more

Food & Wine en Español invited us to be their first guest chef at their new kitchen in Mexico City. Not only did we bring 100 pounds of product that we are making here at Sqirl, but we cooked an entire vegetable focused menu - sneaking in some dishes from our new restaurant Onda (opening in July)! thttps://www.facebook.com/pg/FoodandWineES/photos/?tab=album&album_id=1075343135982732