Daisies, on it's opening night. While the members had not worked together before, they all had previous restaurant experience. The chef, in fact, had been the chef for several years at Balena. Balena is a pretty highly rated restaurant, so the chef obviously knows what he is doing. Daisies is located in the former Analogue space, so the layout was the same, narrow front dining room, long bar off to one side, kitchen in the middle, smaller dining room/event space in back, and a small patio behind the restaurant. It also has a turntable on the side of the bar in the front of the restaurant. While the layout is the same, it was painted a later color and had some vegetable paintings done by the chef's wife hanging on the walls. The bar had a short list of local beers, wines, and cocktails. At the time that I went, the cocktails did not yet have names. I went with their gin cocktail, which at the time was known as the #4, but has since been named the Negroni B-Side. It was similar to a Negroni, but it was lighter, both in color and in flavor and bitterness. A regular Negroni uses Gin, Vermouth, and Campari in equal measure. The B-Side uses Gin (of course), Carpano Bianco, a younger and sweeter vermouth than the Carpano Antico that is typically used, and Amaro Montenegro, a lighter flavored bitter than Campari. While I do like bitter drinks, Negronis are generally a little much for me, this was bitter but it was lighter and I really liked it.
I really enjoyed my dinner here. The food was very good, the staff was friendly, and while the service was not absolutely perfect, it was very good for the first day open and I will give them a pass on it. I did miss Analogue when it closed, but with Daisies, we did get a good replacement.