The Daisies Chicago Team Officially Opens ‘The Radicle’ In Logan Square In January

The team behind Daisies, Chicago’s all-day neighborhood restaurant known for handcrafted pastas, pastries, and vegetable-focused cooking, opens doors to its next spot, The Radicle.  The Radicle held a soft launch and limited hours on January 2nd, and an official launch will be held on Wednesday, January 7, 2026. The late night cocktail bar and restaurant is where coastal Italian drinking culture meets Midwestern traditions. It’s located in Daisies’ original Logan Square space at 2523 N. Milwaukee Avenue.

At The Radicle, Owner and Executive Chef Joe Frillman (James Beard Semifinalist 2024 & 2025) brings the same thoughtful approach to cooking that has defined Daisies. It’s rooted in the flavors of the Great Lakes region and shaped by close relationships with local growers, including his brother Tim’s 30-acre farm just outside St. Joseph, Michigan. That hyper-focused commitment to extreme seasonality and year-round sustainability is what earned Daisies a rare Green MICHELIN Star in 2023, 2024 & 2025, along with recognition from The New York Times (50 Best Restaurants in America) and Eater Chicago (Chicago’s Restaurant of the Year, 2023).

With hours stretching until 1am most nights and up to 2am on Saturdays, The Radicle makes a play for the late night crowd. “We’re aiming to be a great spot for everyone, but we’re really excited to be a place where the neighborhood can swing by or the industry can come and hang after a shift,” says Frillman in a statement, who alongside Director of Operations Hannah Griffith, will shape how the space functions well into the evening hours. “We also recognize how expensive things have gotten and we want to try to run it back with $10 drinks, and affordable wines by the glass with prices that are pretty hard to beat these days.” 

$10 COCKTAILS + CLASSICS: With an all-new look and feel by local design firm Debaun Studio, The Radicle rolls out serious drinks, including an entire section dedicated to a not-so-serious price tag of $10 each. Look for cocktails and classic tipples with the heady bitter and bright flavors that run deep in aperitivo drinking culture crafted by two-time Tales of the Cocktail-nominated and Daisies’ Jean Banchet “Beverage Program of The Year” nominee Nicole Yarovinsky. There’s playful house originals for easy drinking like Mistaken for a Lover, a balanced Lambrusco-based spritz with a wild rose tea blend, strawberries and Campari; Columba a bright and bitter cocktail with mijenta blanco, suze, mommenpop, and double fermented grapefruit, and the spirit-free Italian Fizz with raspberries, fresh herbs, and fermented whey. The list stretches to a few more playful but punched-up concoctions in the “Classics” section ($12), including Scoop of Blue Moon, a milk punch inspired by the Midwestern nostalgic classic that is Blue Moon Ice Cream, featuring White Rum, Mijenta Cristalino, and a blend of secret ingredients with sprinkles; and Coo-ee Revival an aromatic cocktail that layers Land of Muses gin with Empirical Symphony 6, pistachio orgeat, fresh lemon, and pastis.

MORE SIPS: Beyond the cocktail list, the bar leans deep into a “For Sipping & Cocktailing” spirits lineup, with a strong focus on aperitivo and amaro. From Montenegro and Nonino to Braulio, Sfumato, and Fernet Branca, alongside a wide-ranging selection of bourbon, rye, Scotch, agave, rum, and more. The wine section pulls together cool, crushable by-the-glass pours straight from Italy’s Le Marche coastal region, featuring everything from Lambrusco and Ribolla Gialla to skin-contact wines and chilled reds at great prices. In true Chicago style, “Bottle Service” comes by way of Miller High Life for the table, paired with your choice of Spaghett service or a round of handshakes.

SNACKY THINGS: Frillman’s food plays a strong supporting role with Executive Sous Chef Meghan Groenhagen (Daisies, Roister, S.K.Y) helping to execute his vision. The menu rolls into the kind of delightful things you’d want to eat with a great drink in hand: Freshly shucked Oysters are always available, alongside a “cold” section of shrimp with a zingy mustard remoulade for dipping; smoked mackerel with tonnato, pumpernickel and dill; deviled eggs topped with a salty pop of trout roe, and crab dip served with Ritz crackers—a nostalgic ode to a Frillman childhood favorite. There’s a tight selection of “hot” snacks and small plates like the Olive All’ascolana, or fried olives stuffed with Italian sausage, inspired by a local favorite found in Italy’s Marche region. Also, fried lake fish with tartar sauce, chicken wings finished with Calabrian chili glaze; and vegetable-driven dishes like baby beets with fermented mushroom or celery salad with puntarelle, raisin saor and sardines. Pizzas anchor the menu and make their way out of the kitchen throughout the night—from margherita with house pulled mozz, mushroom with “funky” Italian cheeses, and clam pie with Yukon gold potatoes and garlic—all created to pair perfectly with what’s in that glass. A handful of sweets including housemade ice cream sandwiches and boozy panna cotta from Daisies’ James Beard nominated Baker/Partner Leigh Omilinsky will also make an appearance on the menu.