Daffodil

Daffodil offers small and large plates matched with an ample pour of a friendly wine that brings out the best flavors of the food. Executive Chef Russell Rummer creates menus which change regularly to reflect the season. Direct and uncomplicated, the menu features boldly flavored dishes utilizing the best ingredients with special attention to small farm and organic produce. Each dish is created with precision and beautifully presented. Sharing is highly encouraged!

The bar and lounge area offers free live jazz every Friday night and is a great spot for pre-theater or post-work gatherings.

Chef Russell Rummer was born into cooking. Raised in Cleveland Ohio, his earliest memories go back to cooking holiday feasts in his grandmother’s Southern Ohio kitchen. After graduating from The Ohio State University in 1998 with a degree in hospitality management, Rummer moved to Miami Beach where he received a degree in culinary arts at Johnson and Wales University. His first official post was lead line cook at BAMBU Restaurant, also in Miami Beach.

In 2002, Rummer relocated to San Francisco and joined MC? as Executive Sous Chef. A year later, he moved to Absinthe as Chef de Cuisine where he established relationships with local produce, meat and seafood purveyors.

In fall 2004, Rummer left Absinthe, married his long-time girlfriend Liz, and embarked on a three-month honeymoon/culinary tour of France, Spain, Italy and Switzerland. Upon returning to San Francisco Rummer was hired as Chef de Cuisine at Traci des Jardins’ Acme Chop House.

In November 2006 the newly opened Orchard Garden Hotel invited Rummer to be the hotel’s Food and Beverage Director as well as Executive Chef at their signature Roots and Daffodil Restaurants.