As part of South Street Seaport’s ‘Seaport Summer,’ eight of the country’s most talented chefs have been taking up residency at the Seaport Food Lab. For two weeks at a time, these masters have their very own pop-up restaurant where they cook up experimental dishes in a colorful, fun space.
Following Atlanta’s Hugh Acheson and New Orleans’ Alon Shaya, Los Angeles’ Jessica Koslow is up next, commanding the kitchen from August 20th to September 2nd.
Chef Jessica Koslow practically invented grain bowls and crispy rice salads at her hip, healthy cafe SQIRL in Silver Lake. Since its opening in 2012, she has been working on a takeout and catering operation, SQIRL Away, and wrote her very own (aesthetically beautiful) cookbook, Everything I Want to Eat. Now, Jessica is gearing up for her highly anticipated concept, Tel, which opens in West LA later this year.
The Food Lab will feature some of the guest chef’s classic hits, in addition to debuting some new ones that will be on the Tel menu; and by the looks of it, she’s putting a Middle Eastern spin on the California cuisine that made her famous. Highlights include Malawah with farm za’atar, Smashed Fried Artichokes, Quail Shwarma and a Koda farm brown rice and chickpea pyramid.
While Tel will offer a healthy, hearty breakfast to start the day (Jessica started her food career by home-making jams), the restaurant will be her first that features dinner service. Tel will also have a private dining room, a full bar, and a separate event space for large parties (hello, holiday parties!).
The Seaport Food Lab’s unique culinary experience costs $100 per person, with a portion of the proceeds benefiting the South Street Seaport Museum.
The pop-up lab’s finale features some of New York’s finest, Dale Talde (September 10th – 23rd) and Wylie Dufresne (September 29th – October 11th).