damnlines for iPhoneLive lines & push alerts — freeGetdamnlines.comEx-Google data analyst Mason Acevedo's whole-grilled-branzino pop-up, sold via timed Hotplate pre-order drops that sell out within a minute.
damnlines hasn't pointed a lens at Piscator yet. The most-wanted lines get a camera first.
Piscator is run by Mason Acevedo, who left a data analyst job at Google to grill whole branzino full-time in Brooklyn, according to Hotplate's blog. There's no walk-up line in the traditional sense: Hotplate reports that order drops open Fridays and Sundays at 9 AM, and customers select a 30-minute pickup slot and quantity before the fish is grilled fresh to order on-site.
Demand is concentrated entirely in that ordering window — Hotplate reports the drops "consistently sell out within one minute," with Acevedo scaling from 12 branzino a week to 100. Service happens Thursdays at Doppelganger in Fort Greene and Saturdays at Troost in Greenpoint, per Hotplate.
Patterns as reported by press and regulars — not measured by damnlines.
Reservations: Pre-order only via Hotplate timed drops (Fri/Sun 9 AM)
Walk-ins: Not supported once a drop sells out, per Hotplate
Service Thursdays at Doppelganger (Fort Greene) and Saturdays at Troost (Greenpoint), per Hotplate
There's effectively no walk-up wait — the real bottleneck is the online order drop, which Hotplate reports sells out within about a minute of opening at 9 AM on Fridays and Sundays.
Yes, in a sense — Hotplate reports orders are placed through the Hotplate platform, where customers pick a 30-minute pickup slot in advance rather than reserving a table.
Not really — per Hotplate, fish is grilled to order only for pre-purchased Hotplate slots, so walk-ins without an order are unlikely to be served once a drop sells out.
Sources: Hotplate Blog