Daisy's Po' Boy and Tavern

We always walk out of Daisy’s in a significantly better mood than when we walked in. That’s not hyperbole. The incredible food, helpful staff, and an overall sense of conviviality at this New Orleans-inspired spot in Hyde Park has the ability to make us forget that we live in a world where one person owns both Twitter and a fleet of spaceships. 

Daisy’s is from the chef behind Virtue, a moderately fancy Southern restaurant that’s right down the street. But Daisy’s is a casual counter-service operation with a full bar and a lot of TVs. And despite clear instructions given by the friendly host, we had questions. It’s a busy spot, so would we need to wait for a table? Would we need to go back in line if we decide to order another Hurricane? Will we be forced to watch the Saints? But every time we’ve gone—early, late, during a Bears game—we’ve had no trouble getting a seat, getting another drink, or seeing an interception thrown by Fields.

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photo credit: Kim Kovacik

As the name suggests, there are po’ boys on the menu (eight to be exact) and they’re the best you’ll find in Chicago. The bread is crackly on the outside and soft on the inside (Daisy’s imports it from a New Orleans bakery), and the ratio of meat to mayo, pickles, lettuce, and tomato is perfect. But other dishes on the menu are also worth your time. The same brilliant engineer designing the po’ boys must be responsible for the muffaletta. It’s made with fluffy housemade bread that gets precise layers of mortadella, provolone, salami, and olive giardiniera. The seafood gumbo is so rich we’re pretty sure it started developing flavor about six months ago, fried chicken is moist and crispy, and a toffee banana cake drizzled with bourbon caramel makes us grateful to be alive. And all of the above go wonderfully with not-too-sweet frozen Hurricanes and margaritas that have just as much booze as you’d hope.

photo credit: Kim Kovacik

Music is a big part of Daisy’s vibe. Jazz and New Orleans bounce get incrementally louder as the sun goes down. There’s a stage for live music, and the space is full of couples, groups, and families with kids. And judging by all the laughter, everyone is having a good time. And when you decide you want another drink, or some debris fries, it’s easy to flag someone down.

Daisy’s is extremely casual, so of course it's great for a regular dinner, but we would still come here for our birthday, promotion, or anniversary of finally paying off our parking tickets. After all, what better way to celebrate than in a fun restaurant with some delicious food? No one ever said “I’m in a good enough mood, no more for me,” and we’re not going to be the first.

Food Rundown

photo credit: Kim Kovacik

Fried Shrimp Po’Boy

Everyone should have a go-to po’ boy order, and fried shrimp happens to be ours. The version is wonderful, with tender shellfish sandwiched between crackly-yet-soft pieces of bread, dressed with lettuce, tomato, pickles, and a kiss of mayo. If you only order one po ‘boy, this is it.

photo credit: Kim Kovacik

Roast Beef Po' Boy

The roast beef is tender, and the gravy it’s cooked in is unbelievably savory. The way the pickles cut through the richness of the meat reminds us of why pickles are a necessary part of our sandwich ecosystem.

photo credit: Kim Kovacik

Fried Green Tomato Po' Boy

This vegetarian option more than holds its own against its meat and seafood counterparts. The cornmeal breading on the tomatoes is light and crispy, and doesn’t get all weird and slide off. This po ‘boy is only dressed with mayo, pickles, and lettuce since, duh, it’s made with tomatoes.

photo credit: Kim Kovacik

Muffaletta

You don’t realize how large a muffaleta is until you order a “half” from Daisy’s. It’s a veritable party tray filled with four perfectly constructed toothpick-ed triangles. It’s easy to share, and every element—housemade sesame bun, mortadella, provolone, salami, and olive giardiniera—is delicious.

photo credit: Kim Kovacik

Fried Chicken

If you’ve ever eaten the fried chicken at Virtue then you won’t be surprised that the version at Daisys is also very good. The bird is flavorful, with crackly skin, and served with two biscuits and honey butter. You can order a whole or half.

photo credit: Kim Kovacik

Seafood Gumbo

There’s a little crab claw sticking out of the seafood gumbo beckoning you to eat its rich, andouille sausage and shrimpy delights. We suggest you comply.

photo credit: Kim Kovacik

Banana Pecan Bourbon Toffee Cake

We’re big fans of this dense cake that's sweet but not cloying. It’s drizzled with caramel, topped with pecans, and is wonderful.