LOGAN SQUARE — The former Daisies storefront on Milwaukee Avenue is poised for a transformation as it prepares to welcome a new venture from the celebrated culinary team behind Daisies.
Owner and executive chef Joe Frillman is gearing up to unveil The Radicle at 2523 N. Milwaukee Ave., the previous home of Daisies, which has remained vacant since the beloved restaurant relocated and expanded its offerings within the neighborhood in 2023.
The Radicle aims to serve as an all-day cocktail bar and eatery, merging the vibrant coastal Italian drinking culture with the welcoming flavors and hospitality of the Midwest. Frillman expressed a desire to help reinvigorate late-night culture in Logan Square, which he noted has suffered since the onset of the COVID-19 pandemic.
“Since COVID, late night culture has really taken a hit in Logan Square,” Frillman remarked. “We want to be one of the spots on Milwaukee Avenue that’s helping to bring those vibes back to the neighborhood.”
The announcement, made via social media this past Tuesday, marks an exciting new chapter for Frillman and his team.
The Radicle, named after the first root that sprouts from a seed, will feature a drink menu highlighting $10 cocktails, curated by bar manager Nicole Yarovinsky. These cocktails will draw inspiration from the Italian aperitivo tradition, which involves light pre-dinner drinks.
Drink offerings will include a Sunday Negroni crafted with gin, a Sbagliatto Rossin featuring campari and rose vermouth, as well as low-proof and non-alcoholic options like Vermouth and soda and a refreshing Peach Fizz made with farm-fresh peaches and egg whites.
The accompanying food menu at The Radicle will introduce chilled seafood options, a first for Frillman’s restaurant group. Diners can look forward to deviled eggs adorned with trout roe, crispy lake perch accompanied by whitefish tonnato, and artisanal pizzas boasting toppings ranging from fennel sausage to chèvre and summer peaches.
Additionally, the menu will present a selection of fried snacks and vegetable-driven dishes that pay homage to Daisies’ roots. Highlights include golden raisin-dressed pepper carpaccio and heirloom tomatoes served with olive oil-poached albacore tuna.
Frillman expressed his enthusiasm for making The Radicle a space that offers affordability alongside a fun and eclectic dining experience.
“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,” he explained. “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?!”
Frillman, who previously worked at Balena and Perennial Virant, launched Daisies in 2017, initially focusing on fresh pasta and vegetable-centric dishes. He often sources ingredients from his brother’s Prairie View farm in Michigan, which enhances the farm-to-table ethos of his culinary approach.
Daisies is celebrating its eighth anniversary this month and has solidified its reputation as one of Logan Square’s cherished dining establishments. Recognized for its farm-to-table philosophy, it earned a Green Michelin star in 2023 — one of only 26 establishments in North America to receive this honor and the only Green star in Chicago.
Daisies has also achieved accolades, such as being named Eater Chicago’s 2023 Restaurant of the Year and being featured by The New York Times among “America’s Best Restaurants.” Frillman, along with the talented pastry chef and new partner Leigh Omilinsky, have also recently garnered James Beard semifinalist nominations for Best Chef Great Lakes in 2024 and this year, as well as Outstanding Baker/Pastry Chef.
With The Radicle’s anticipated opening this fall, the community is eagerly looking forward to a revitalization of the local dining scene.
image source from：blockclubchicago
