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I Quit My Job at Google to Start a Branzino Pop-Up Restaurant | Secret’s Out | NYT Cooking

NYT Cooking

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In this episode of Secret’s Out, we followed Mason Acevado, a former data analyst at Google who, in his off-hours launched a pop-up specializing in whole fish branzino.

Piscator operates every Saturday afternoon in the backyard of Troost, a small bar in Greenpoint, Brooklyn, where customers eat perfectly cooked fish, focaccia, cabbage slaw and seasonal berries.

At his last service, Mason sold 50 pre-orders in just two minutes.

He officially put in his notice at Google to pursue Piscator full time, leaving the stability of his Fortune 500 tech job for the unpredictable struggle of the restaurant industry.
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20 Comments

@FoodMischief 8 months ago

I also quit my job at Google 2 years ago and started a bakery in the Bay Area. I’m so proud of this dude

@katarinamarinkovic8661 8 months ago

It is so beautiful to watch somebody do something they love and how brave he was to follow his passion.

@guiffzz 8 months ago (edited)

"i guess things move fast whenever you do" word to live by

@Timmmby 8 months ago

Their popup was at a bar under my friends apartment for awhile, had no idea & they gave us a free branzino, bread and salad as they were closing up & it genuinely was just soooooooo fresh and delicious, highly recommend making a trip out to them to taste their food and support!

@rogerpardo6121 8 months ago (edited)

As a Spaniard from a beach area on the Mediterranean, I find it amusing how people talk about their fear of eating fish.
On the other hand, I am a little concerned about these culinary fads that can lead to the depletion of an entire species. Please, there are many other fish that are just as tasty as branzino. Variety is the spice of life!
My sincere congratulations to Mason. He really seems like a charming guy and deserves all the success he is having.

@lv1543 6 months ago

he is really intelligent with this whole operation. the data analytics skill carries him way farther than he realizes

@stamat1a 8 months ago

as a greek i find it very weird that there are people out there who havent gotten to eat fish like actual fish lol

@mrV1et 8 months ago

Reminds of me but accept i didn't quit my corporate job. Started my banh mi shop VIETWICH in a gas station 11 years ago as a pop up every friday and saturday. Would sell out every weekend until I got my first brick and mortar which I opened up 6 years ago. Been on Yelp Top 100 in Texas several times and Yelp Top 100 in Us #15 back in 2023. Growth has been steady and looking to scale to more locations but there comes a point to how many banh mi you can sell a week or branzinis to keep up with food cost and labor cost before burning yourself out. Easier to do when your younger but eventually got to have good systems and people in place to keep quality at a high standard. I wish Mason good luck in his first brick and mortar. Specialty wine pairings with his branzino would definitely boost his profits.

@phoonsiri 8 months ago

His fall back occupation could always be a state trooper. He's got the stash for it.

@sound.workshop 8 months ago

I quit my tech job to make synthesizers, I'm reinvigorated by seeing this story. Bravo to Piscator!

@Stardust065 8 months ago

Fear factor of eating a whole fish….. Who knew this was a thing.

@KrocodileKourtney 8 months ago

I love that he took the leap and bet on himself

@thanhquanky 8 months ago

From cleaning data at scale to cleaning scales, bro can handle it all

@ashofaphoenix 8 months ago (edited)

This buy embodies so much of New York. You meet so many people especially in their 20s and 30s, who have a successful corprate career and then on the weekends they run events or work in fashion on the side or dj or pop ups. I love it. I will have to see if I can get a reservation, though I detest getting to green point.

@philliprubi1591 8 months ago

he found his own person in acting on his dream. he was more than brave--- he is a total doer. I genuinely shed tears on this feature-content.

@bgqhrshzmzuzknr 8 months ago

I can’t help but feel jealous and inspired….. It’s a strange feeling. But good for him.

@leazheng2528 3 months ago

this is one of my favourite videos and stories on the internet

@yummychips_ 8 months ago

I was a working a at seafood wholesome about a decade ago. Learned a lot about branzino. Great fish, mild and sweet. Easy fish to cook too, can handle good heat and doesn't break easy. The lack of a strong odor or flavor, makes it exceptional for decent storage period and way easier to prep for flavor. Price is good, always available through aquaculture, very sustainable fish.

In the future when I retire, I want to aquaculture Branzino and Trout. do like what this guy does, but small and localized while raising my own fish.

If you get live branzino. You can grill it whole without gutting. Granted that isn't for everyone, not even for me. Back then if I got some really fresh or well kept Branzino, I whip out the sand and salt for Shioyaki style grilling. Squeeze a lemon, then have herbs on the side like rosemary, mint, lemongrass, that I chew on in-between bites. Very delicious.

If you have never cooked fish or are new to cooking fish. Go grab a Brazino from your local fish monger. Very great fish to practice and learn, even if you mess up, its very recoverable. Just minced fish, just add garlic, lime, pepper flakes, cumin etc etc, and you can make a really good fish taco.