Broken Record

By Kim Fortson

It isn’t hard to find good food in San Francisco, but it’s not every day you stumble upon a place like Broken Record. Chef Mark Furr riles up your taste buds right away with crispy pork wings—fiery morsels of pork shank sous-vide, fried in rice flour and punched up with Thai chile garlic and cilantro. He then flips the switch with a plate of goat cheese–marinated sunflower sprouts nestled atop pillowy tempura mushrooms, and right when you think you have the place pegged, Furr drops a plate of creamy risotto, soaked in truffle mushroom broth and topped with a sunny-side up egg that runs just right, next to a steaming pile of Rhode Island mussels peppered with sun-roasted tomatoes and Toulouse sausage. But our favorite, and the chef’s too, is the oxtail pappardelle, a masterpiece of the tenderest oxtail ragu. We’d go on, but we don’t want to sound like a… broken record.

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Sunday funday
Every Sunday, expect a Southern-inspired brunch menu featuring good ole’ plates of brisket, pulled pork, soft-shell crab Benedict, and chicken and waffles.

playing with food
It’s nearly impossible to pin down a menu for Broken Record—largely because owner Jason King and Furr like to switch things up. They keep a menu of regular items, including bar food classics like burgers and fries, but rotate the specials to match whatever they’d like to experiment with at the moment. Bonus: Furr’s partner from the barbecue truck has become the resident pastry chef, serving up homey desserts like cobbler and cakes from scratch alongside house-made ice cream.



Mon–Thu 5 PM–midnight; Fri–Sat 5 PM–2 AM; Sun 11 AM–3 PM, 5 PM–midnight

price range

$9 (shrimp po-boy) to $15 (crawfish on weekends)