Burnt Brioche with Homemade Ricotta and Blueberry Tarragon Jam at SQIRL


Have you ever eaten something so strange and beguiling you can’t quite wrap your head around it? But you keep eating it and eating it because it’s such a curious phenomenon and, eventually, you decide that you love it but you’re not sure why? That’s precisely what happened to me last week when I finally visited SQIRL headquarters down on Virgil after having enjoyed their jams over the past year and a half that I’ve lived in Los Angeles. The headquarters, which is actually a cafe, may be my new favorite secret lunch spot that’s not-so-secret because lots of people know about it.

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My First Soft-Boiled Egg


Two Sundays ago, after a morning of bird-watching with our ornithologist friend Morgan Tingley, I ate my first soft-boiled egg. We were at Cafe Sabarsky, one of my favorite places in New York, and Morgan recommended the Wiener Frühstück for breakfast: a continental breakfast of orangensaft, ein weiches ei, weißbrot, butter, marmelade & honig von staud. Translation: coffee, orange juice, brioche toast, country bread, butter, jam, honey from Staud and, our subject today, a soft-boiled egg.

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