Cocotte with Straus cream, Meyer lemon zest, fresh herbs and toast. (Irfan Khan / Los Angeles Times)
Isaac Watters sips on Ethiopia coffee. Local roaster G&B provides the caffeine fixes at Sqirl. (Irfan Khan / Los Angeles Times)
A short cup with Epic Espresso, 49th Parallel, from B&G roasters, served at Sqirl. (Irfan Khan / Los Angeles Times)
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Andy Goldman’s 4-year-old son, Morris, bites into brioche toast slathered with freshly milled almond and hazelnut butter and Gravenstein apple butter. (Irfan Khan / Los Angeles Times)
Toast with Santa Rosa plum chutney and Baserri sheep’s cheese. (Irfan Khan / Los Angeles Times)
Tortilla Espagnola with Coleman greens and Point Reyes blue cheese. (Irfan Khan / Los Angeles Times)
Malva pudding cake. (Irfan Khan / Los Angeles Times)
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If you haven’t had time to make up your mind from the chalkboard menu when you get to the counter, prepare to be grilled. (Irfan Khan / Los Angeles Times)
Tomato-rubbed prosciutto sandwich. (Irfan Khan / Los Angeles Times)
