Daisies feels intimate in the way it invites guests to pause, to listen, and to linger. The noise of Milwaukee Avenue fades the moment you step through the door.
Nestled in the heart of Logan Square, Daisies is an all-day gathering place designed to move with its patrons. From 7 a.m. to 3 p.m., the cafe hums with remote workers and early risers sipping coffee and savoring pastries. Come 5 p.m., the lights dim, the menu shifts, and the space transforms. Laptops are swapped for phones snapping photos of dinner — because the phone always eats first. Mugs become wine glasses, pastries become pasta, and the energy shifts from soft chatter to lively banter.
From sunrise to sunset, Chicago moves at its own rhythm, and in a trend towards third-place accessibility, its restaurants are doing the same. Across the city, cafes and restaurants are finding new ways to stretch their hours and identities, blurring the line between “let’s get a coffee and journal” and “let’s get a cocktail and catch up” in one space. Hybrid spots like Daisies, Buttercup, Cafe Yaya, and even Fulton Market newcomer Cafe Tutto are centering food, service, and connection, no matter the time of day. More often, business owners are crafting spaces that shift effortlessly from day to night.
Chicagoans lineup for pastries at Cafe Yaya on weekends. Garrett Sweet/Eater Chicago
“We want our guests to feel like they’re visiting an old friend who’s geared up to take care of them,” says chef Zach Engel of Cafe Yaya. Garrett Sweet/Eater Chicago
“The more often someone can be here, the more connected they feel to us — and that’s the whole point of creating this restaurant the way that we did,” says John Frillman, executive chef and owner of Daisies. That connection grew from a lesson learned during the pandemic: Adaptability sustains community, he says. Daisies relocated to a larger space in 2023, reinventing itself in the aftermath of the COVID-19 crisis.
“A contemporary restaurant needs to be different things for different people at different times.”
“Covid really showed us the importance of diversifying our revenue streams,” Frillman says. “Moving into a larger space opened up the opportunity for us to do more. We wanted to maximize the building and build a model that could adapt in a few different ways: great coffee and pastries in the morning, an all-day gathering place, and then a destination for dinner at night.”
Zach Engel, head chef at Lincoln Park’s Cafe Yaya agrees with the sentiment that building a successful restaurant in 2025 means establishing a more flexible business model. “We wanted to make a space that’s familiar but adventurous,” Engel says, of the restaurant, which opened in March as a follow up to the group’s highly successful, Michelin-starred Galit. “In today’s market, guests want to choose from several types of experiences. A contemporary restaurant needs to be different things for different people at different times.”
When Daisies reemerged in a new space, it expanded service to encompass the whole day from breakfast to lunch to happy hour and dinner. Brenna Houck/Eater Chicago
Cafe Yaya has quickly become a weekend staple with a line that stretches out the door for executive pastry chef Mary Eder-McClure’s baked goods. Her creations carry the warmth of her Lebanese and Jewish roots, combined with a Midwestern sensibility. “Top-notch pastries with a personal touch,” as chef Zach Engel, Yaya’s head chef, puts it.
Cafe Yaya feels like the kind of cafe you’d see in a rom-com — the spot where the lead meets her best friend to scheme, share a secret, or people-watch between bites. It’s a place that invites reflection and connection. When I visited, the person sitting next to me even sent over a dessert after thanking me for being kind about their baby’s crying. That small act felt like the perfect reflection of the environment Yaya set out to create.
“We want our guests to feel like they’re visiting an old friend who’s geared up to take care of them,” says Engel. “That level of comfort is the universal mood we’re aiming for, no matter the time of day.”
At Buttercup, a South Loop Italian cafe, that energy is just beginning to develop. The restaurant, which opened in mid-September, mirrors South Loop’s duality. During the day, it’s full of students and young and seasoned professionals. At night, groups of friends gather after concerts or dates, chatting over amaro-fueled cocktails in the low light. At routine intervals, you hear (and see) the L rumbling by. The restaurant’s team drew inspiration from vintage amaro bars in Milan and Florence for inspiration when developing the atmosphere and menu. They wanted to create a versatile, neighborhood space — a calm refuge by day, a lively destination by night. It fills a long-missing gap in the South Loop: quality coffee, elevated hospitality, and a touch of European warmth. From the drinks to the staff uniforms, the experience feels transported straight from Italy.
Buttercup, an Italian-style cafe in the South Loop, offers customers options to eat and commune at all times of day. Jeremy Yap
The menu will offer charcuterie and Italian-leaning plates. Jeremy Yap
Already, Buttercup’s become a regular stop for locals. It’s a place to grab an espresso after a morning run, then circle back at night for a cocktail with friends.
“Hearing stories from our bar and A.M. crews about regulars who’ve made Buttercup part of their routine is heartwarming,” says beverage director Luke DeYoung. “Even when I’m not here, I trust the team, knowing people are coming in, enjoying the space, and building relationships.”
Day-to-night restaurants in Chicago have emerged as both a necessity and a reflection of how people truly live, especially post-pandemic. Diners want spaces that meet multiple needs: somewhere to grab a matcha and scroll Substack in the morning before settling in to work, then return later for a glass of red wine and dinner whether solo or with a friend. These multi-use dining spaces aren’t just a trend; they’re a response to shifting habits, rising costs, and a growing desire for spaces that are as flexible as the people who dine there.
“Labor is expensive. Rent is expensive. Everything is more expensive than ever, so your space and team have to work harder and smarter,” says Engel. “You can’t build a business around a single use anymore and expect that to do the trick. A versatile model lets guests have multiple experiences under one roof: a coffee shop, work-from-home spot, community hub, and dinner destination.”
Former Chicago Bears defensive end Israel Idonije continues to reshape the South Loop dining scene with Buttercup, a charming all-day cafe and cocktail lounge. By day, guests can sip Sparrow Coffee and nibble on pastries; in the evening, the intimate space transforms into a cozy Italian-leaning bistro serving truffle pizzettas, roasted pork collar, and creative amaro drinks. Developed in partnership with the team behind Oliver’s, Buttercup is an exciting addition to the neighborhood.