When I opened my restaurant, Sqirl, in L.A. four years ago, I never took a day off. We're open seven days a week. My staff and I even worked on Thanksgiving, making sides and desserts for people to take home. But last year, for the first time, I decided to give myself a break. I closed the restaurant not just on the holiday but for the whole weekend--and that's how the 72-hour Thanksgiving was born.
Around the time when you start craving your first helping of leftovers all the way through Sunday night became my favorite stretch: 72 hours to do nothing but connect with family and friends. I opened the door and everyone came in and took off their shoes, ready to exchange ideas, eat, drink and watch A Charlie Brown Thanksgiving.
- Chef Jessica Koslow’s Perfect Squash and Sprouts Bowl
- For chefs Jon Shook and Vinny Dotolo, Los Angeles is a city of muses
- Sang Yoon's Non-Traditional Thanksgiving Menu
These recipes are all great examples of how I like to cook and eat during those 72 hours and in general. (I’ve been called a squirrel myself because I like to nibble on small bites of various things throughout the day.) At Sqirl, we open first thing in the morning and close at 4 p.m., with a menu that features morning food, sweets, savories, salads and bowls—the kind of food you could crave any time of day.