Bio
Originally opening doors in 2017, Daisies is a vegetable-focused, pasta-driven restaurant by James Beard semi-finalist (Best Chef - Great Lakes, 2024) Executive Chef Joe Frillman (Balena, Bristol, Perennial Virant) located in Chicago’s Logan Square neighborhood. Recognized with a Jean Banchet Award and MICHELIN Bib Gourmand, Daisies is the first venture of Frillman's growing restaurant collective, Radicle Food Group. Taking inspiration from the seasonal bounty of the Midwest, the restaurant sources its produce primarily from Frillman Farms, Joe’s brother Tim’s 30-acre farm just outside of St. Joseph, Michigan. Daisies takes a seasonal, made-from-scratch approach that highlights handmade pasta, in-house fermentation, and Midwestern flavors. The team works diligently to implement low-waste production and upcycling practices within every aspect of the restaurant which has led Daisies to become the first Chicago restaurant to earn a MICHELIN Green Star for its commitment to sustainability. Their bar program, which received a Tales of the Cocktail Spirited Award Honoree distinction in 2024, repurposes kitchen scraps into house-made syrups, shrubs, and infusions for their menu of “garden” cocktails. Alongside a hefty collection of non-alcoholic offerings, the beverage team also offers a thoughtful selection of low-intervention domestic and Italian wines. In spring 2023, Daisies moved to a bright and airy new, 5,500 sq ft location just down the street from the original to offer expanded services including a sprawling daytime coffee bar with pastry creations from Executive Pastry Chef and Partner Leigh Omilinsky (Swift & Sons, TRU, Nico Osteria), lunchtime sandwiches and a guest-facing pasta and production room. Upon its reopening, Daisies was met with widespread acclaim, earning a spot on The New York Times’ 2023 Best Restaurants in America List and a Jean Banchet Award nomination for Restaurant of the Year.