The brunch darling Sqirl has expanded its hours into the evening, marking a significant shift for the Los Angeles restaurant years after the JamGate scandal disrupted its reputation. The dinner service is proving to be a successful evolution for the popular spot.
Chef and owner Jessica Koslow has introduced an evening menu that moves beyond the breakfast and lunch fare that made Sqirl famous. Dinner offerings include vegetable-focused dishes, handmade pastas, and wood-fired proteins, reflecting a more refined culinary approach.
The restaurant’s interior has been subtly redesigned to accommodate the evening crowd. Warm lighting and a revamped bar area create a more intimate atmosphere, distinct from the bustling brunch scene that previously defined the space.
Since opening for dinner, Sqirl has attracted both loyal regulars and new customers curious about the expanded service. Early reviews highlight the consistency of the kitchen and the thoughtful execution of the evening menu.
JamGate, which involved an admission that a popular jam recipe was not made entirely from fresh foraged fruit, had cast a shadow over the restaurant’s brand. Koslow publicly apologized and adjusted the recipe, gradually rebuilding trust with customers and critics.
The dinner service represents a deliberate effort to move past that controversy. By focusing on seasonal ingredients and straightforward cooking, the restaurant has reestablished its credibility within Los Angeles’ competitive dining scene.
Observers note that the shift to evenings allows Sqirl to showcase a different side of its culinary identity. The menu leans into savory, hearty dishes, offering a contrast to the sweet and brunch-heavy items that initially launched its fame.
Reservations for dinner have become increasingly difficult to secure, signaling strong demand. The restaurant now operates as a full-service destination, expanding its relevance beyond the daytime hours that once defined it.
Sqirl’s evening service demonstrates that a brand can evolve after a public misstep. The restaurant’s ability to adapt and grow continues to resonate with its audience.
