Why I Paid $21 for Tomatoes at This Logan Square Favorite

"Now in its eighth year, Joe Frillman's lauded restaurant Daisies continues to evolve. It moved into a larger space a few blocks down Milwaukee Avenue in 2023, adding daytime coffee and pastries to the operation. The menu highlights peak produce, with a strong focus on pastas. Pastas make up the largest section of the menu, and for good reason - the offerings are paragons of the form. The bucatini arrives in a sauce of heirloom peppers, guanciale, and neonata, a Calabrian chile paste."

"Despite its cheeky name, The Overpriced Tomato proves it's worth the $21 price tag. The tartine layers summer tomatoes with balsamic vinegar and bone marrow atop Publican Quality Bread sourdough, creating a sweet-and-tangy delight. As with the food, cocktails follow the seasons. The La Madrina, a blend of Glenfiddich 12-year-old scotch, peaches, and saffron, is poured tableside from a chilled flask. Reminiscent of an Old Fashioned, it's best savored slowly."

"Daisies pastry chef Leigh Omilinsky turns out desserts worth saving room for, like peach pie with peach sherbet. But if you're not in the mood for a sit-down meal, swing by during the day for her equally incredible grab-and-go pastries. She frequently collaborates with others to keep things fresh, recently teaming up with Filipino bakery Del Sur for a calamansi-chamomile bun."

Daisies occupies a larger space on Milwaukee Avenue since 2023 and added daytime coffee and pastries. The menu emphasizes peak produce with a heavy focus on pastas. Signature pastas include bucatini in a sauce of heirloom peppers, guanciale, and neonata, a Calabrian chile paste. The Overpriced Tomato tartine layers summer tomatoes with balsamic and bone marrow on Publican Quality Bread sourdough. Cocktails change with the seasons; the La Madrina blends Glenfiddich 12-year scotch with peaches and saffron and is poured tableside. Pastry chef Leigh Omilinsky produces sit-down desserts and notable grab-and-go pastries, including collaborations like a calamansi-chamomile bun.

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