Inside Sqirl

At Sqirl, breakfast can be roasted Brussels sprouts, mixed greens, Chicharron crumbs and a poached egg. (Irfan Khan / Los Angeles Times)

Dec. 13, 2012 11:20 AM PT

A look at Sqirl cafe in Los Angeles.

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)

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)

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)