Tim Heidecker’s Grub Street Diet

"For dinner, my British producers and I are taken out by the local production company for a fancy meal at Fismuler. It’s a small menu and everything looks great, so we just order a bunch of stuff to share. Our starters — razor clams “au gratin,” tender onion, burrata with pickled strawberry and herring, sea bream semi-cured, almonds, grapes, and a codfish omelet — are a little too on the raw-fish side for me; in general, I’m more interested in cooked food. For the main course, we share the San Román schnitzel, which is topped with an egg and truffle mix that they crack on top and mix tableside, and a skirt of milk-fed lamb with roasted lettuce and chips. After some slightly stiff weather talk, the wine lubricants finally kick in and the conversation flows from culture to politics to family. We end up sharing everything on the dessert menu: cheesecake, chocolate cake with vanilla ice cream, tiramisu, mascarpone, coffee, cinnamon cake, ice cream with ginger and roasted pineapple." - Paula Aceves, Adam Mazur