Daisy
Restaurant · Sherman Oaks
14633 Ventura Blvd, Sherman Oaks, CA 91403
Highlights
Creative margaritas & reimagined Mexican dishes, raw bar
Creative margaritas & reimagined Mexican dishes, raw bar
"Margaritas are made for summer, and right now no one in LA is making them like Daisy, a high-energy Sherman Oaks cantina that gets wild with lime, salt, and top-shelf reposado. Out-there riffs include a guacamole-inspired slushie garnished with corn chips, a boozy mangonada covered in mini boba, and a Oaxacan chile cocktail spiced with salsa macha. But don’t sweat it, traditionalists—their classic marg is phenomenal too." - brant cox, cathy park, sylvio martins, jess basser sanders
"This Sherman Oaks cantina from the Mírate people pushes the margarita to places we didn’t know it could go: citrusy tequila blanco cut with sweet marzipan and salsa macha, mangoneadas turned into boozy boba drinks with mango jellies, and avocado blitzed into a guacamole-inspired slushie (it tastes like corn chips mixed with frozen green juice). No salted rims here—drinks come pre-salted with “just the right amount,” and it makes a difference. Daisy’s elaborate drinks are both a little silly and totally delicious, and the Valley cocktail crowd has already taken notice. Plan on making a reservation unless you’re fine hanging out at the tiny standing table next to the jukebox." - brant cox, sylvio martins, garrett snyder
"The crab tostadas at Daisy are delicious, but the real conversation starters at this fun Sherman Oaks cantina are the drinks. Engineered by the same creative cocktail minds behind Mírate, the menu riffs on margaritas in cheeky ways, like shaking tequila blanco with marzipan and salsa macha, mixing tart cherry and lemon-lime cordial into an agave Dirty Shirley, or blending avocado to create a boozy guacamole-inspired slushie. Even the standard margaritas come pre-dosed with “just the right amount” of salt for balance. Make sure to add a few botanas between rounds at the bar, too, like the chicharron del parque topped with cured yellowtail." - sylvio martins, brant cox, garrett snyder
"Daisy Margarita Bar makes “drinks and a few bites” a whole lot more fun than it sounds, thanks to wild and inventive cocktails that provide plenty to discuss. This high-energy cantina is known for its delicious riffs of classic margaritas, including a salsa verde cocktail that tastes like a tequila-spiked green juice and a boozy avocado slushie garnished with corn chips. Daisy’s drinks tend to be sneakily strong, so chase them with a few creative botanas, like crab tostadas punched up with aioli mixed with chintextle (tangy chili-shrimp paste) and chicharrones del parque that act as a crispy raft for smoky cured yellowtail." - brant cox, sylvio martins
"This Sherman Oaks cantina does wild things to the margarita, like transforming it into a guacamole slushie or a mole-kissed orange creamsicle (both excellent), but it’s the attention to detail in their classic tequila-and-lime recipes that makes them stand out. No salted rims here, for one—each drink is dosed with the perfect amount of saline, and bartenders will ask if you prefer a spirit heavier on lime or orange notes. There are probably a million ways to make a margarita, it’s true, but Daisy seems to be a master at all of them—even ones that involve salsa macha and sour apple." - brant cox, sylvio martins
