{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fthe-dining-table.simplecast.com%2Fepisodes%2Fhow-this-chef-juggles-3-menus-daily-jKUYYZwE","width":444,"version":"1.0","type":"rich","title":"How this chef juggles 3 menus daily","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/26731dcc-699f-4426-a7cd-170ac39fdf51/fe6fbd6a-121b-42d3-b27d-4bd1a636848f/dining-20table-20square.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/17fe6458-ad0b-4b48-946d-c01aadfa9a01\" height=\"200\" width=\"100%\" title=\"How this chef juggles 3 menus daily\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"If a restaurant owner told host David Manilow they're planning to do one thing for breakfast at 7 a.m., another thing for lunch at noon, and a completely different thing for dinner at 7 p.m., he’d probably say they're doomed to fail. But, somehow, Daisies in Logan Square and its chef/owner Joe Frillman pull it off.\n\nIn this episode, hear how Frillman makes it work, why he has a service charge at the end of the meal, plus the back story on his new bar/restaurant, The Radicle."}