The live crawfish plate at Broken Record; photo provided by Broken Record.
After chefs Shane LaValley and James Moisey left ~BROKEN RECORD~ to open up their own place, Rickybobby in the Lower Haight, BR owner Jason King has now brought in a new chef, Mark Furr. Furr was previously making some of the tastiest chicken in the city I have ever had with his Smoke barbecue truck (he made the move to catering after he got tired of dealing with the city), but now he’s brought his smoker over to the Broken Record.
He has completely overhauled the dinner menu, adding dishes like pork “wings” (small pork shanks cooked sous vide, tossed with rice flour, and then fried and topped with a spicy Thai chile sauce), pappardelle with oxtail, a house-ground burger made with Angus brisket (and a touch of bacon fat), housemade pastrami, lamb shoulder, jambalaya fritters, and even the fries are made in house. A brand-new addition is live crawfish that Furr has flown in from Louisiana every Friday and are on the menu until they’re gone (they’re served in a signature boil, with potatoes and corn).
Broken Record is also launching a weekly Sunday brunch, kicking off this Sunday January 27th from 11am-3pm (they will be opening Saturdays for brunch in the early spring). Here are some brunch menu items: ham and red-eye (house-cured and smoked Berkshire pork and coffee-based “red-eye” gravy), soft-shell crab Benedict (crispy soft-shell crab, Berkshire ham, and poached egg on top of grit cakes, topped with housemade hollandaise), house-smoked pastrami hash (served with basted eggs), and most items come with a biscuit on the side. There will also be some more savory items, like live crawfish served by the pound, a Hangtown Caesar salad (with fried oysters and bacon), and a cheeseburger. Come hungry.