Hood Grub at The Broken Record: A User's Guide
Organic, Sustainable Bar Food | Four Roses Bourbon on Tap | 300 Types of Whiskey | Outdoor Seating
Appetizer: tempura-fried asparagus with Sriracha-buttermilk dressing
Finger food: Totine—tater-tot poutine with Niman Ranch braised short rib, gravy, and queso fresco
Dessert: cinnamon-sugared apple pie served in a mason jar with honey granola and organic ice cream
The Backstory: The Broken Record's kitchen has been reinvented a handful of times in recent years, and the latest iteration—Hood Grub—serves up organic, sustainable bar food created by Chef Michael Nguyen. Though a few staples from the old kitchen make an appearance, including the much-loved sweet-potato tots, most of the menu is new.
There are no servers here; simply make your way to the back of the bar and place your order at the window.
Even though Hood Grub’s in a bar, you don't have to be 21 to visit.
The bar and restaurant are cash only, so don't show up with just a credit card or a goat for barter.
While You’re Waiting: Explore the bar area’s amenities, which include pool tables, TVs, dartboards, and beer. However, it’s the whiskey selection that really sets the Broken Record apart. If the Four Roses bourbon on tap doesn't catch your eye, consider pours of rare whiskies such as Macallan Speymalt 35 year and Glenrothes 1972.
If You Can’t Make It, Try This: Hood Grub's owners and chef are also the masterminds behind the casual New American eatery the Vine (37533 Niles Boulevard, Fremont).