This video follows Mason Acevedo, a former data analyst at Google, as he transitions to running his successful pop-up restaurant, Piscator, full-time. The pop-up, located in the backyard of Troost in Greenpoint, Brooklyn, specializes in perfectly grilled whole branzino served with homemade focaccia, cabbage slaw, and seasonal berries. Mason shares his meticulous process, from preparing the bread dough and sauces in his apartment, to picking up fresh fish at the supplier, and finally setting up his compact, camping-style kitchen. He also visits the Union Square Greenmarket in Manhattan for fresh produce. The video showcases the growth of Piscator, from selling to a few friends to selling out pre-orders in minutes, highlighting the challenges and rewards of leaving a stable tech job for his culinary passion.
via NYT Cooking
Matt Coneybeare
Editor in Chief
Matt enjoys exploring the City's with his partner and son. He is an avid marathon runner, and spends most of his time eating, running, and working on cool stuff.
Something wrong with this post? Let us know!
