When I think back on my most memorable dining experiences, it's never just the food that stays with me. Of course, what's on the plate matters, but a truly good restaurant offers something far beyond a great meal. It's the warmth and kindness of the service, the atmosphere, and, most importantly, the way a place makes you feel when you walk in through the door. They create an experience that evokes a feeling that stays with you long after you've left. That's ultimately what turns a great meal into a lasting memory for me
I say this all the time, but my list of places to try in Chicago is constantly growing. With new restaurants opening all the time and an already incredible culinary scene, there’s always somewhere new to discover. It’s one of my favorite things about living in a city with such a strong food culture. Daisies has been on my list for quite some time, and after hearing nothing but great reviews from everyone I know who’s been, we knew we had to make our way over to try it.
Located in Chicago’s Logan Square neighborhood, Daisies is a farm-to-table restaurant led by chef Joe Frillman. The restaurant is known for its inventive, Italian-inspired cuisine and emphasis on seasonal Midwestern ingredients. Daisies also has earned a Michelin Green Star. A Michelin Green Star is a distinction recognizing restaurants that demonstrate an incredible commitment to sustainability through practices like sourcing locally, reducing food waste, and supporting responsible agriculture. With a menu centered around fresh produce, house-made pastas, and creative flavor combinations, it is evident that the restaurant brings a very thoughtful approach to dining without it feeling overly formal.
From the moment we walked through the doors, Daisies had the kind of warm, inviting atmosphere that makes you feel at home. The space was pretty lively and the service was just as memorable as the food. Everyone we interacted with was really kind and welcoming, too. Our waiter was very friendly and did a great job walking through the menu. I also want to give a shoutout to Edwin, our busboy, who was attentive, friendly, and truly on top of everything throughout the night. It's those little interactions that can make such a difference in a dining experience for me. Between the incredible food, thoughtful service, and welcoming atmosphere, it's easy to see why this restaurant has earned so much praise. I'm already looking forward to going back and exploring more of the menu. I also noticed they have a coffee and pastry bar at the front, which I'm excited to come back and try. Here's everything we ordered:
House Kombucha and Blueberry Soda: Both drinks were delicious. Neither Conor nor I are typically kombucha lovers, but we both agreed that this one had a really great flavor. Between the two, though, the blueberry soda definitely stole the show. It had just the right amount of sweetness and was incredibly refreshing. This had me really wondering how good the cocktails are...
Onion Dip: The onion dip is one of Daisies' most popular dishes, so naturally, we had to try it. The house-made, ruffle-style chips were perfectly crispy, and the dip itself was smooth and packed with flavor. I would order this again.
Fritto Misto: I really enjoyed the fritto misto. The batter around the vegetables was light yet crispy, and the tarragon aioli added a refreshing balance to a slightly heavier dish.
Stracci: This pasta dish completely blew us both away. It's a lamb sugo pasta made with Daisies' house-made noodles. The pasta was cooked perfectly, and the lamb quite literally melted in my mouth. It was definitely on the richer side, but the depth of flavor was what was so incredible. Easily one of my favorite dishes of the night, and something I would absolutely order again.
Pork Collar: Similar to how I feel about kombucha, I'm not typically a huge fan of pork, mostly because I find it can sometimes be served too dry. But we decided to give the pork collar a try since this cut tends to be more tender, and I'm so glad we did. The pork was incredibly tender, thinly sliced, and topped with a light, herbaceous salsa verde that complemented it beautifully. This dish also blew both of us away, and honestly, the two entrées were tied for our favorites of the night.
