Daisies

Daisies earns its place among Chicago's most compelling destinations for non-alcoholic drinkers not by accident but by design. The Logan Square restaurant runs a dedicated 'Spirit Free Treats' section of its drink menu — a rare formal commitment at a full-service restaurant — rooted in the same zero-waste fermentation ethos that earned the kitchen its Michelin Green Star in 2023, 2024, and 2025. House-made kombucha flows from the tap in seasonally rotating flavors, and herb sodas are built from stems of parsley, basil, tarragon, and sage that would otherwise be composted.

The drink most cited by press and regulars alike is the Mushroom Sour — a non-alcoholic riff on the classic sour format made from a syrup fermented from portobello mushroom stems sourced directly out of the kitchen's prep scraps, shaken with egg white and lemon for a foamy, earthy-bright result. A Cranberry-Orange Shrub rounds out a menu that also includes fermented root beer. Beverage director Katherine Sturgill and bar manager Seth Marquez oversee a program that treats the zero-proof side with the same sourcing rigor as the wine list. Chef-owner Joe Frillman's brother Tim runs Frillman Farms in Michigan, which supplies the produce driving both the kitchen and the bar.

The 5,500-square-foot space on Milwaukee Avenue — a former honky-tonk the team took over in 2023 — is airy and unpretentious, filled with natural light, high ceilings, booths, and a comfortable bar. It runs the full day: counter-service café from 7am, lunch and weekend brunch without reservations, and a dinner service that requires booking in advance via Tock (a $10 per person deposit holds the reservation). A 25% service charge replaces tipping and is disclosed upfront. The room works equally well for solo laptop sessions in the morning and celebratory dinners at night — a rare combination in a neighborhood that already punches well above its weight on dining.