Also went last night. Pretty disappointing. So much potential in the concept, the menu reads well, love Sqirl.
And yet… whether as chef-y food, Mexican, or even in reference to Sqirl, the food just doesn’t work. None of the layers, the brininess, the acid, the fermenty depth that makes Sqirl special. Almost nothing memorable, everything one or two steps away from being well conceived or executed.
Corn Nuts - basic. Agree they just taste like salt. Throw some Tajin on them idk.
Fish Hiding - best of the night. A fun fritto misto. Mix of creamy, salty, briny, rich. Could use more lemon slices though.
Hearts of Palm Ceviche - also a standout. Cooling, comforting, wtih a coconut undertone that worked.
Halibut Tartare - pretty pretty bad. Undersalted, nothing going on. Didn’t get any turmeric or serrano. Bland, mealy cubes of fish.
Smoked Trout Tostada - meh. Riffing on marlin ahumado with the tomato-y, smokey fish. But nothing else to it. Needed a layer or three.
Jackfruit Sopes - what a silly dish. Mole nice but needed a queso fresco, an herb, pasta de frijol, something to play against.
Smoked Pork Jowl - pork was great, rich and crunchy. Reminiscent of the pig tail at Spice Table (RIP). But there was a paucity of herbs/accoutrement. Again half way there.
Turkey Quesadilla - pastor up there with memorable pastors (thinking Taqueria Franc adobada). Liked the hoja santa and mushrooms. But as with many dishes here, whole less than the sum of the parts. Really dry. Needed a crema and/or a salsa to accompany.
Overall pretty shocked. Something lost from concept to execution. None of the smoky, corn, spicy, richness of Mexican food. Missing the briny, fermenty, layers of Sqirl. Thought this would be up there with Atla, Quintonil, Fauna. Mexican filtered through a California, Sqirl lens. But it doesn’t really have the contrasts of Mexican food or the depth and surprise of Sqirl.
With time could get there, but minus the jowl, there’s nothing I would choose to eat again.