Introduction to The Radicle
The old Daisies storefront is ready for its next chapter as The Radicle, which aims to enliven its Milwaukee Avenue block once more with the highly anticipated seafood-forward restaurant. The Radicle, 2523 N. Milwaukee Ave., will celebrate its opening and ring in the new year with a New Years Eve preview party 10:30 p.m.-1:30 a.m. Wednesday. The restaurant, which was announced over the summer and is owned by the team behind Daisies, will officially open Jan. 7.
Concept and Menu
Billed as “where the Midwest meets Le Marche” — a region of Italy — The Radicle focuses on seafood dishes, pizzas and Italian aperitivo culture, aiming to bring a late-night crowd to the space and be an affordable option for those who work in the industry, chef-owner Joe Frillman said. “I spent a lot of time in Fano and Senigallia, these really small towns right on the coast of Le Marche, and the drinking culture, the seafood, I loved it,” Frillman said. “It’s all food we don’t do at Daisies. … I miss making pizza and I miss eating oysters and seafood.” With an oyster bar, snacks like seafood salads and a variety of pizzas — plus cocktails, wines and non-alcoholic drinks that hover around $10 each — The Radicle is envisioned as an expansion of Daisies’ sustainable mindset, Frillman said.
The baby beat dish with fermented mushroom and mojama tuna is one of chef Joe Frillman’s favorites at The Radicle.
Some other menu highlights include the baby beets salad, the celery salad with sardines, the crab dip and the Brussels sprouts and pancetta pizza. During the restaurant’s recent friends and family previews last week, guests also raved about the clam pizza, which has yukon gold potatoes, a cream sauce and Sicilian oregano, Frillman said.
Partnerships and Sustainability
Like Daisies, The Radicle is rooted in the flavors of the Great Lakes region and shaped by partnerships with local growers, including Frillman’s brother’s 30-acre farm outside St. Joseph, Michigan. The Radicle is taking over the former home of Daisies, which moved a block over and expanded its offerings in 2023. The storefront has sat vacant since then, but Frillman’s team worked to freshen up the space, including adding a new bar.
Operations and Hours
The improvements will help facilitate The Radicle’s model of being an all-day community spot, with a happy hour and food service that goes as late as 2 a.m., Frillman said. Eventually, the restaurant will be open at 11 a.m. for happy hour and transition to dinner at 5 p.m. The patio will also return for the summer to further evoke an Italian coastal vibe. “Even if you’re not going there to crush cocktails, it can still be low ABV things — sitting on a patio and enjoying beverages is just something that’s great in the city of Chicago,” Frillman said.
Beverage Director Nicole Yarovinsky crafted the $10-cocktail menu inspired by Italian aperitivo drinking culture.
Seeding Success
Next to Frillman on The Radicle team is Executive Sous Chef Meghan Groenhagen, Director of Operations Hannah Griffith and Beverage Director Nicole Yarovinsky, who have helped Daisies expand in recent years and are ready for their next career opportunity. “Creating opportunities for other people that have been with us, that, to me, is the most important thing,” Frillman said. Yarovinsky, who has worked at Daisies for two years, is ready for the new challenge to work in a more bar-focused spot but with “the same moral standards” as its sister
