Sweetgreen, the trendy salad chain that recently relocated its headquarters from D.C. to LA, will offer its second collaboration with an LA-based chef. From October 13 through November 6, the chain with current locations in West 3rd, Hollywood, and Santa Monica will offer a limited edition bowl created in collaboration with Sqirl’s Jessica Koslow.
The warm dish will reflect Koslow’s dedication to locally-grown ingredients and some of her signature flavor profiles, notably the sorrel pesto from Sqirl's signature grain bowl. The result of the partnership is The Sqirl Dinner Bowl, a blend of shredded kale, warm quinoa, avocado, roasted steelhead, tahini-marinated tofu skin noodles, pickled carrots, cucumbers, parsley, dill, basil, sorrel pesto dressing, and a fresh lemon squeeze.
This isn’t the first culinary collaboration for the brand that secured another $35 million in funding last year. In 2015, Sweetgreen partnered with Jon Shook and Vinny Dotolo to create a Za’atar Salad. Outside of LA, collaborations have included David Chang’s naturally fermented hozon dressing and Dan Barber’s "WastED" salad made from food scraps.