Jessica Koslow’s Virgil Village café, Sqirl, long celebrated for its innovative brunch offerings, has expanded its operations to include a dinner service that emphasizes hyperseasonal ingredients, fermentation techniques, and carefully balanced acidity. The new dinner menu aims to reinterpret familiar flavors with a refined approach to texture and taste.

Among the standout dishes is a chicken liver mousse enveloped in a compound celery butter, which imparts a distinctive grassy note that offsets the richness of the offal. Another highlight is agnolotti pasta filled with caramelized onions and smoked beets, combining sweet and earthy elements. The menu also features cold-smoked pork collar paired with flaky tortillas, demonstrating a focus on both preparation and presentation.

The kitchen is helmed by a team led by Koslow herself, with executive chef Guillermo Mendez and chef de cuisine Sandra Felix contributing to the culinary direction. The beverage program is overseen by director Kayla Garcia, whose cocktail creations complement the menu with precision. Her version of a cosmopolitan, noted for its bright acidity and fresh citrus notes, has drawn particular praise.

Sqirl’s dinner offering represents a continuation of the café’s commitment to elevating locally sourced and seasonal ingredients, translating the ethos that earned its brunch acclaim into the evening dining experience. The approach reflects an ongoing trend in contemporary dining that prioritizes ingredient-driven menus and thoughtful flavor contrasts.