Little Daisy — Restaurant in Dallas

A friend of mine (who is also a travel advisor) had been to the property/restaurant/space for a tour and thought I should check it out. He knew I am looking for a space to have an event/party and thought it might be a good fit. So, I agreed to join him and my partner for a weekend dinner.

We arrived at the restaurant and it was mostly empty. I think there was one other table occupied but the bar had a few people. When we were being seated by travel advisor friend asked the host if we could look at the private space when we were done. She said of course and just to go look when we were ready. The space was off the main dining area and noted with signage.

We were quickly greeted at our table by our waiter asking us our water preference. We told him and off he went. Shortly after someone else arrived and asked us our water preference. We told him that someone had already asked us/helped us. The water came and then our waiter asked us if we wanted additional beverages. I ordered iced tea (celebrating dry January) and the other two ordered cocktails. The waiter returned and said they were out of iced tea. I was shocked and he said that they used all of the tea during breakfast/brunch and never brewed anymore. Seems ridiculous. He suggested a mocktail and I ordered one. It arrived about ~20+minutes later. It was tasty but didn’t need to take so long. Sheesh.

We ordered appetizers (french onion soup for 2 of us and fried green tomatoes with crab for 1). We asked that the crab be on the side vs on top of the tomatoes when served. Soup arrived and was tasty. Tomatoes arrived covered in crab. He noticed it when he delivered but we said it was okay and not to worry. Assuming the waiter did not put the order in correctly.

Additional entrees were ordered and took a loooong time to arrive. One was grilled chicken, one was salmon and the other was a salad. Chicken was apparently overcooked and had a jerky texture. My salmon was served on a HOT plate but the food itself was barely warm. It was served on a bed of something (not sure what it was) with a few gnocchi too. One of the gnocchi was ICE COLD. I think the salad was good. We were too busy discussing my cold food and the jerky chicken to pay much attention to the salad.

After we were done eating someone (we think it was the manager - male with nose ring and painted nails) came by to clear our plates. My friend asked if he could give some feedback. The manager said of course and my friend proceeded to tell him about the experience we had been having (slow service, not good food, etc). He sort of apologized and asked if we wanted any additional drinks or dessert. We all declined. We just wanted to leave.

Bill came and we paid and got up to leave (we had been there ~3 hours because the service/experience was so slow). My friend still wanted me to see the event space so we went to the private dining area. As we entered the room there were some scattered tables and chairs but it was not setup in any formal fashion - which is fine. However, at one of the tables was the manager chilling/relaxing back in a chair texting on his phone. We were all SHOCKED. It was a clear indication of his lack of interest in making sure diners were having a good experience and the restaurant was flowing as it should. Plus a total insult after we gave feedback and he clearly didn’t care/wasn’t concerned.

Event space is nice but I would never consider this place for another dining experience much less...

From the moment you step into Little Daisy, you know you’re not just in a restaurant, you’re in a vibe factory where flavor, style, and soul collide. Every table has its own little daisy, and that small touch sets the tone for the whole place. The ambiance is moody, cinematic, and undeniably a moment. This isn’t just a spot to eat, it’s the kind of place that’s perfect for date night, where the energy feels as carefully crafted as the food.

Chef Jeramie (straight outta Louisiana) is out here throwing flavor haymakers like he’s headlining Bourbon Street Fight Night. Every dish has that soulful, scratch-made swagger you can’t fake, the kind you only learn where food is a love language. Someone get Michelin on the phone ASAP. This man is working on earning himself a star. What a talent!

The second that cheesed biscuit bread hit the table, I had to sit down and have a personal meeting with my tastebuds. Agenda: “We’re about to get baptized in butter and glory.” Cocktails? Smooth criminals. Just strong enough to let you know they mean business, but so tasty you’ll forget they’re running your tab. One and done, and still a party. Order: Skinny Margarita + Naked and Famous.

Then came the burger + truffle fries combo. Bruh. That wasn’t a burger, that was a sermon. Fries so crisp they should have a TikTok ASMR account. Truffle so loud it had me checking Dallas city noise ordinances. By the time I finished, I was looking for a confessional booth to apologize for the things I did to that plate.

But here’s where they really turned it into a hospitality master class:

Jagher isn’t just managing the floor, he’s conducting a symphony. Cool, confident, impeccable execution. And then he went beyond. Little Daisy is inside the Thompson Hotel, and when he found out I had recently gotten engaged, he didn’t just congratulate me, he pulled off one of the most elite hospitality moments of my life. Moments after returning to my hotel room, there was a knock at the door. Waiting for me? A bottle of champagne, chocolate covered strawberries, and a handwritten note. That is not service, that is legacy. Give this man his flowers, matter of fact, give him the entire greenhouse because he’s redefining what leadership in hospitality looks like.

Ivan delivered service so thoughtful it felt personalized. Case in point: we ordered two Arnold Palmers to start, and instead of just saying “coming right up,” he asked if we wanted more tea than lemonade, or more lemonade than tea. That is next-level attention to detail. That is how you turn a drink order into a story you’ll actually tell people. Ivan = hospitality hall of fame. Exceptional job well done!

The entire staff crushed it. From the kitchen to the floor, this wasn’t just teamwork, it was dreamwork.

Bottom line? Little Daisy isn’t just serving food, they’re serving testimony. I walked in a diner, walked out a disciple. Dallas, you’ve officially got a new must-hit. And trust me: we won’t just be back, we’re bringing the whole congregation! Let the church...

Disappointed Review of Chef Jeremy’s Service

It’s truly disheartening to write this, but Chef Jeremy has been a massive letdown, and the effects are undeniable. Little Daisy, like many of us, has been left utterly disappointed. How is it possible that we’ve lost basic breakfast essentials like pancakes—a staple that should be the bare minimum of any decent morning offering?

Instead, we’re served underwhelming options like pork and raw salmon, neither of which are appetizing or suitable for a balanced start to the day. To make matters worse, the removal of chicken sausage—a much-appreciated option for those of us who don’t eat pork—feels like a slap in the face. There are no proper dietary accommodations for residents who eat kosher or follow diets that avoid pork, and this oversight is frustrating and deeply disappointing.

The menu quality has noticeably declined in recent months, and the experience has become dreadful. Meals that should be simple and enjoyable have turned into a test of patience and tolerance. The seasonal menu changes are confusing and poorly thought out, often removing popular items like chicken sausage and replacing them with options that don’t make sense or cater to resident needs.

What’s worse is the wait time. Even during the slowest periods, it can take up to 45 minutes to receive the bare minimum. This is unacceptable for any establishment that claims to offer service at a certain standard.

As a resident, I’m beyond disappointed. It’s clear that something needs to change. Jeremy is no longer meeting expectations, and it’s time to bring in someone who understands what good service, dietary inclusivity, and quality food should be. We deserve better, and it’s time for management to...