If you’ve been to Daisies, you’re likely familiar with their beloved, pasta-driven, veggie-centric menu. The Logan Square restaurant has become a staple in the neighborhood, known for its exceptional Midwestern cuisine.
Just a few years ago, Owner/Executive Chef Joe Frillman relocated the restaurant down the block to a larger space, driven by growing demand.
If you’re one of the reasons Daisies upgraded the restaurant, here’s some exciting news: in Fall 2025, the team will return to their roots by moving back to the original space at 2523 N Milwaukee Avenue—with a whole new restaurant.
Frillman and his team are launching The Radicle, a new all-day cocktail bar and restaurant that combines coastal Italian drinking with Midwestern flavors, and where the energy continues to pick up after dark.
Owner/Executive Chef Joe Frillman said:
We want to be one of the spots on Milwaukee Avenue that’s helping to bring those vibes back to the neighborhood. Whether you’re popping in for happy hour spritz after work, lingering over dinner, or coming by for some strong drinks to end the night, we’re ready for all of it. We also recognize how expensive things have gotten and we want to try to make this spot as affordable and fun as we can for everyone by offering some killer prices. Remember when cocktails actually were $10?!
Drinks at The Radicle
The Radicle will offer an impressive selection of cocktails, each priced at $10.
Guests can look forward to a mix of innovative cocktails and classic drinks, highlighting rich flavors and aperitivo culture. Drinks like the Sunday Negroni, featuring gin, pomegranate, Campari, myrrh & sweet vermouth, or the Sbagliato Rossini, with Lambrusco, strawberries from Klug Farm, Campari, and rose vermouth.
There are also low-proof/no-proof standouts, like the Vermouth & Soda: vermouth di Torino, figs, house-made fig leaf soda, and balsamic.
The menu at The Radicle
While The Radicle’s drinks are perfect for a good time, the food still plays an essential supporting role.
The menu focuses on dishes that complement a great drink, featuring deviled eggs with trout roe, crispy lake perch with whitefish tonnato, and artisanal pizzas topped with a variety of ingredients, including fennel sausage, chèvre, and summer peaches.
There’s also a concise selection of fried snacks, plus plenty of vegetable-driven dishes that nod to Daisies’ roots. These include golden raisin-dressed pepper carpaccio and heirloom tomatoes paired with olive oil-poached albacore.
Chilled seafood takes on a larger role here, marking a first for the group. The menu highlights include prawns with Campari aioli, smoked mackerel with pretzels and mustard zabaglione, crab dip served with Ritz crackers (a childhood favorite of Frillman), and a selection of fresh East and West Coast oysters on the half shell designed to pair perfectly with what’s in that glass.