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DAISY
DAISY
HOME
COMIDA
COCTELES
STORY
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VISIT
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RESERVATIONS
DAISY
DAISY
HOME
COMIDA
COCTELES
STORY
MIRA
VISIT
Gift-Cards
EVENTS
RESERVATIONS
HOME
COMIDA
COCTELES
STORY
MIRA
VISIT
Gift-Cards
EVENTS
RESERVATIONS
Illustration of a two-headed figure wearing a hat, holding goblets, with the word 'Daisy' written below on a decorative red and orange background.
Margarita Bar logo with address 14633 Ventura Blvd
Comida Y Bebidas
Daisy Michelada Bar
Para Curar La Cruda.  To Cure Hangovers

SUN & MON 5:00 PM - 11:00 PM

TUE-THU 5:00 PM - 12:00 AM

FRI & SAT 5:00 PM - 1:00 AM

BRUNCH: SAT & SUN 11:00 AM - 3:00 PM

BRUNCH SMALL BITES: 3:00 PM - 5:00 PM

LATE NIGHT HAPPY HOUR 10:00 PM - 12:00 AM TUE-THU

ADDRESS

14633 Ventura Blvd

Sherman Oaks, CA 91403

PHONE

‭(818) 450-3994‬

EMAIL

hola@daisyla.com

PRESS

press@daisyla.com

salsa verde margarita. yes, the one everyone keeps pointing at. charred tomatillo, green chile, cilantro macho, Derrumbes salmiana, lime, pulque onion.

we tried to make other drinks just as popular. this one said no. 💅 

📸 @86.thebartender 

#dais
From first prep to last call, some of the folks behind it all 🥹

#DaisyLA
TONIGHT! Final night of Re:MEX Vol. 1 ‼️ Chef @alansanz_c × @cjihee_kim — Korean and Mexican flavors colliding for one last service at @daisylosangeles. Limited seats left. Reservations via Resy, walk-ins welcome as space permits.

#ReMEX
TONIGHT and tomorrow — March 15 & 16 — Re:MEX Vol. 1 featuring Chef Jihee Kim from @_perilla.la and our own Chef Alan Sanz takes over Daisy, starting at 5pm!

Two nights only. No repeats. No te lo pierdas.

A few highlights from the c
Introducing Re:MEX — a limited-engagement collaboration series from Chef Alan Sanz of Daisy Margarita Bar and Mírate.

A culinary remix rooted in Mexican technique and instinct, Re:MEX pairs Alan with a rotating guest chef for a special
Our Pastelito Margarita gets a subtle boost in weight and body from house-made goat “guey” (whey). We make it in-house by adding fresh citrus (lemon or lime) to separate the curds from the whey—then pass those curds to the kitchen t