Making it as a comedian can be a challenge, what with the need to develop unique material, gain the respect of your peers, and find a reasonably priced watermelon supplier. For food from a guy who parlayed his shot at comedy into a bang-up restaurant career, check out Cana
Run by a dude who got his start in the resto biz working every job imaginable in them while trying to make it as a stand-up in New York, Cana (meaning "sugar cane") is a bastion of South American bocadillos decked with rich woods, soft red lighting, sugar cane planters, and walls covered in kudzu vines, which offer biting commentary on the state of the South you really won't understand, but at least have that dude with the funny hat. Those smallish bocadillos range from truffle chips with garlic, Parmesan, and parsley, to chicken skewers with a three-rum glaze and mint yogurt, to habanero/queso blanco/cheddar mac & cheese, while for (slightly) larger dishes it's beef, chicken, or duck empanadas and five ceviches ranging from the "Classico" (halibut, habanero, leche de tigre) to Spicy Tuna w/ cucumber and avocado, any of which can be combined into a "threesome" for a couple bucks more -- just hope your girlfriend doesn't like the tuna more than you anticipated. All cocktails're based on the joint's namesake and leverage fresh squeezed, including the Hemingway (rum, grapefruit juice, cherry), the Ultimate Caipirinha (cachaca, velvet falernum, sugar cane, lime), the Fire Water (aguardiente, pears, lime, agave nectar), and the Nacional with pineapple juice, lime, and Creole Shrubb, either a rum-based liqueur, or a scraggly little bush you can't understand
Similarly sugarific desserts include a mean plate of churros, banana rum bread pudding, and a mixed berry coulis "Chocolate Kiss", which should in no way be worked into your routine at Showtime at the Apollo, unless you want to be the one getting crushed.