Opening doors eight years ago this month in Logan Square, Daisies Chicago became a neighborhood spot for handcrafted pastas and Midwestern cooking. In 2023, Owner/Executive Chef Joe Frillman moved the restaurant just a few doors down the block into a bigger, brighter space, where the new iteration of the vegetable-focused, pasta-driven spot continued to make use of the seasonal bounty of the Midwest, directly tapping into his brother Tim’s 30-acre farm located just outside St. Joseph, Michigan. Frillman also introduced an all-day café and pastry program helmed by the restaurant’s new Partner and Pastry Chef Leigh Omilinsky.
Now, in Fall 2025, the team is heading back to their roots where it all started. Just a few doors down from Daisies 2.0, in the original space at 2523 N Milwaukee Avenue, Frillman and crew are planting the next seed: The Radicle, a new all-day cocktail bar and restaurant where coastal Italian drinking culture meets Midwestern flavors
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“Since Covid, late night culture has really taken a hit in Logan Square,” says Frillman. “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: Coming to Logan Square in Fall 2025 with an all-new look and feel by local design firm Debaun Studio, The Radicle will feature cocktails (with a price tag of $10 each) crafted by twice Tales of the Cocktail nominated Bar Manager Nicole Yarovinsky. Look for cocktails and classic tipples with the heady bitter and bright flavors that run deep in aperitivo drinking culture. Drinks like the Sunday Negroni: gin, pomegranate, campari, myrrh & sweet vermouth (24%), or the Sbagliatto Rossini: Lambrusco, strawberries from Klug Farm, campari and rose vermouth (13%). There’s also low-proof/no-proof standouts like the Vermouth & Soda: vermouth di torino, figs, housemade fig leaf soda, balsamic (5%), and the Peach Fizz: farm peaches, basil, fermented whey soda, egg white (0%). Of course, there will be no shortage of bubbles, and a few other surprises in store.
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FOOD: The menu leans into the kind of things you want to eat with a drink in hand: deviled eggs with trout roe, crispy lake perch with whitefish tonnato, and artisanal pizzas topped with everything from fennel sausage to chèvre and summer peaches. There’s a tight selection of fried snacks, plus plenty of vegetable-driven dishes that nod to Daisies’ roots, like golden raisin-dressed pepper carpaccio and heirloom tomatoes paired with olive oil-poached albacore. Chilled seafood takes on a larger role here, a first for the group. Think 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 with what’s in that glass.
Opening doors eight years ago this month in Logan Square, Daisies Chicago became a neighborhood spot for handcrafted pastas and Midwestern cooking. In 2023, Owner/Executive Chef Joe Frillman moved the restaurant just a few doors down the block into a bigger, brighter space, where the new iteration of the vegetable-focused, pasta-driven spot continued to make use of the seasonal bounty of the Midwest, directly tapping into his brother Tim’s 30-acre farm located just outside St. Joseph, Michigan. Frillman also introduced an all-day café and pastry program helmed by the restaurant’s new Partner and Pastry Chef Leigh Omilinsky.
Now, in Fall 2025, the team is heading back to their roots where it all started. Just a few doors down from Daisies 2.0, in the original space at 2523 N Milwaukee Avenue, Frillman and crew are planting the next seed: The Radicle, a new all-day cocktail bar and restaurant where coastal Italian drinking culture meets Midwestern flavors
“Since Covid, late night culture has really taken a hit in Logan Square,” says Frillman. “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: Coming to Logan Square in Fall 2025 with an all-new look and feel by local design firm Debaun Studio, The Radicle will feature cocktails (with a price tag of $10 each) crafted by twice Tales of the Cocktail nominated Bar Manager Nicole Yarovinsky. Look for cocktails and classic tipples with the heady bitter and bright flavors that run deep in aperitivo drinking culture. Drinks like the Sunday Negroni: gin, pomegranate, campari, myrrh & sweet vermouth (24%), or the Sbagliatto Rossini: Lambrusco, strawberries from Klug Farm, campari and rose vermouth (13%). There’s also low-proof/no-proof standouts like the Vermouth & Soda: vermouth di torino, figs, housemade fig leaf soda, balsamic (5%), and the Peach Fizz: farm peaches, basil, fermented whey soda, egg white (0%). Of course, there will be no shortage of bubbles, and a few other surprises in store.
FOOD: The menu leans into the kind of things you want to eat with a drink in hand: deviled eggs with trout roe, crispy lake perch with whitefish tonnato, and artisanal pizzas topped with everything from fennel sausage to chèvre and summer peaches. There’s a tight selection of fried snacks, plus plenty of vegetable-driven dishes that nod to Daisies’ roots, like golden raisin-dressed pepper carpaccio and heirloom tomatoes paired with olive oil-poached albacore. Chilled seafood takes on a larger role here, a first for the group. Think 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 with what’s in that glass.
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