
Last week, we had the pleasure of interviewing Simon Zimmer, who is widely regarded as one of the best up-and-coming comics in his home state of Texas, while asking him about the evening’s specials at the restaurant where he was our waiter.
“Tonight’s appetizer special is Brussels sprouts au gratin,” the comic said of his successes on stage and the career opportunities that have followed. “It’s garnished with chives and it’s a pretty big serving, so it’s definitely good to share. Would you folks like to see the wine list?”
Throughout the evening, Zimmer exhibited the prowess of a legend-in-training, very eloquently describing the life that led him to his current enviable status of top-tier comedian.
“We’re actually out of the blackened mahi,” he said of his childhood, watching videos of Eddie Murphy and George Carlin. “But the swordfish is excellent, and we also have amazing oysters Rockefeller.” When we asked him what the best set of his life so far was, he asked if we were going to order anything, and said he’d give us a few more minutes with the menu.
Kelsie Sloan, Zimmer’s manager at work, is one of many people who see the young comedian going very far.
“He’s only been late a few times in the four months he’s worked here,” she said of his writing ability and keen self-awareness as a performer. “He does a good job, covers a shift here and there, and honestly, it wouldn’t surprise me to see him get bumped up to head server or even front-of-house manager.”
People who want to see this rising star in action can make a reservation at Francine’s Seafood Kitchen, where he has a residency as server and occasional expeditor Wednesdays through Sundays.
By Tyler Dark.









