Jen SiskaHoodies and ball caps allowedIf you've ever wondered what the hell a gastropub is, get the ultimate schooling by reading SF Weekly food critic Matthew Stafford's review of the Broken Record (1166 Geneva at Edinburgh) in the Excelsior. Think bar food done by serious chefs who actually love the genre, without a whisker of the attitude that'd make you think twice about dressing in your favorite broken-in black skinnylegs and scuffed-up Vans. Stafford plows through house-smoked pigmeat samm
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Eighty-sixed in the Excelsior: What killed the Broken Record? Yesterday, Hot Food Porn laid a burly man hug on the Geneva Avenue tavern that closed suddenly earlier this month, suggesting it was a victim of plain old chef burnout. Here's Porn: This is a late post, but 2 Fridays ago, the Broken Record duo unexpectedly left their post because as they told me in their own words, "we need a break, we've had 5 days off the last 9 months." We'd lik
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James Moisey (left)
It's been three weeks since the Frito pie hit the fan at the Broken Record (1166 Geneva at Edinburgh): chefs Ryan Ostler and Katharine Zacher got the hell out, citing burnout in interviews. And even though Tablehopper reported that a new chef would be reopening the kitchen July 18th, a fog heavier than any summer marine layer seemed to hang over the Excelsior. The BR was done.
Except it wasn't. This morning SFoodie had a phone chat with
J. BirdsallThe BBQ Pork Rib Plate: A successful mashup of snarl and finesse.In July, Ryan Ostler and Kat Zacher wadded up their aprons and split from The Broken Record, where they'd racked up critical hype as independent kitchen operators at the rough-edged Excelsior bar. They're back, this time at Bruno's (2389 Mission at 20th St.), cooking five nights a week (Tues.-Sat). Judging from dinner last night -- a week after they fired up the range -- the break from the Record was good for them
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