Actually just went myself for the first time last week. I went during the week at about 1130 and the wait was 15 20 min. Really not too bad.
I feel like I didn’t order properly or should have gone in a group. Got the Crispy rice salad, disco style as well. Felt it was good, but not at the level of Night+Market’s version. In comparison it felt a bit greasy and I got bored of it half way through.
Had similar problems with grease with the flat tot’s very disappointing. Willing to admit maybe I chose poorly and give it another chance.
I lived near Sqirl for two years so I went there a lot. My heavy rotation: their breakfast sandwich (always choose the optional halloumi!), the sorrel rice w/bacon side, which is very thick and crispy (I love fermented stuff so it’s not too sour for my taste), and the crispy rice. If you go with a non-experimental friend (or you yourself like to play it safe), you can’t go wrong with the breakfast sandwich. Yum! All the way.
@matthewkang@euno Is Eater going to do any investigative reporting on this moldy sitch or Jessica Koslow’s alleged mistreatment of her former employees?
Considering how much coverage Sqirl gets from LA Times and Eater, I feel that it’s only right if they investigate this situation and report accordingly.
Selling moldy jam is gross and illegal. Treating employees like crap and not giving proper credit to collaborators is low life type of stuff. Those responses on IG are beyond weak.
Wonder how Dave Chang is going to respond to these allegations since he is Sqirl fanboy #1.
Like @attran99 I’m glad I never went to Sqirl. But I did buy a jar of jam once from Blackmarket Bakery.
Probably same way he responded about Meehan. Didn’t know. But having spoke to someone who has staged there and also another local restauranteur who hired former sqirl staff, all these allegations about treatment of her staff was common knowledge in the industry.
In some ways, I find that almost more disturbing than the moldy jam. Yikes.
Maybe in the US, but a mold expert does not think it is dangerous, actually, depending on the type of mold and how much of the jam is affected. The mold expert cited by SQIRL is mentioned in this article:
Definitely a Sqirl/Onda fanboy here. I’m always a little reticent on stuff where I don’t know the background re: who gets credit for recipes, but mistreatment of workers is never acceptable
