This Is TASTE 745: Jessica Koslow Always Wanted to Cook Dinner. “Sqirl After Dark” Says It All.
Mar 14, 2026
Jessica Koslow, chef and founder of Sqirl, talks about finally serving the dinner menu she’s imagined for years. She describes designing the bistro-style PM service, signature dishes like smoked beet agnolotti and squid with shrimp chorizo, playful table touches, and how delivery and staffing shape the restaurant’s rhythm.
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Restaurants Are Holistic Experiences
- Jessica Koslow treats restaurants as holistic experiences where food is one dynamic part among ambiance, service, and company.
- She designed Sqirl After Dark to feel like a California bistro with street seating, martinis, and curated tone from design to service.
Cast Leaders To Shape Service Tone
- Hire leaders to own departments and set the hospitality tone rather than scripting long server spiels.
- Jessica credited Vanessa (service lead) for translating the restaurant's language into real guest care that feels effortless.
Minimal Service Speeches Improve Hospitality
- Less-is-more service can improve guest comfort: let the menu and light guidance speak instead of long scripted spiels.
- Sqirl's servers offer plate swaps and utensils proactively, which guests noticed as real hospitality.