Sqirl - Los Angeles

About the same color as the menu photo, so seems like they do it intentionally.

There was some spice in the potatoes that, perhaps along with the flax egg, made the latke taste not quite right. And it tasted less right when combined with ikura, crème fraiche, and pear/quince jam. Is there any hope of that working?

Should have been flavorless

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Latkes should taste like potatoes.

Eating latkes with sour cream and salmon roe is traditional. Eating them with jam is also a thing. Eating all of those together seems like a bad idea.

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Maybe the extra taste is mold :joy:

Context: https://la.eater.com/2020/7/13/21322591/sqirl-mold-jam-jessica-koslow-workers-unhappy-unsanitary-toast-los-angeles-news

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We call that funk. :face_with_hand_over_mouth:

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Jam, dry aged 30 days. I guess it’s ok if you remove the pellicle :upside_down_face:

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I’m pretty sure Koslow cleaned up her jam act after that brouhaha.

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ahahahahhahahahaahh

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