Seamus Mullen: "If I had to run out of the restaurant for good, and I had my brothers with me to help, I would take my grill. I'd need a jackhammer and a really big dolly because it's massive. But in lieu of that, I would take my treasured Catalana iron. It is a traditional tool used in Spain for making the caramelized sugar on top of the crème brûlée instead of using a torch. Here at Tertulia, we use it for everything from searing a big piece of pork belly to using it on raw fish. It's a great way of just caramelizing the fish skin, shrinking it up and giving it a smoky flavor."