$18,000 of Fish, Delivered Every Week: A Day At Austin's Freshest Seafood Restaurant | Bon Appétit

“We're spending about $15,000 to $18,000 every single week. It's about 1,000 pounds of fish. One of the biggest challenges running a seafood restaurant in Texas is making sure that you're getting the freshest possible product.” Come behind the scenes for a Friday with executive chef Fermin Núñez at Este—one of Austin's best new Mexican seafood restaurants—the morning they receive their big fish order for the weekend.

Director: Gunsel Pehlivan
Director of Photography: Andrew Barrera
Editor: Kris Knight
Creative Producer: Parisa Kosari
Culinary Researcher and Recipe Editor: Vivian Jao
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Brew Houston
Assistant Camera: Jacob Voss
Production Assistant: Emily Berk; Tai Hallstein
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Justin Symonds
Special Thanks: Este Staff
Filmed on Location at Este




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[Cadriul]

I really like how he shows how he does things and then explains WHY he does them. The why is just as important as the how i feel.

[WorldWideWanderin]

We are huge fans of Este and his other restaurant Suerte! Chef Fermin is putting upscale Mexican cuisine on the map here in Austin.

[danab]

He/Chef seems like he Truly loves what he does and working with the crew. They also seem happy and respectful to the chef too. I'm a seafood lover and Can't wait to try this place.

[AstroNope]

I love the fact that he talked about the money, transparency is real with this one.

[jacobjuenger]

Love the atmosphere in the kitchen and the way they handle things. Fermin seems like a great EC!

[ninaoz]

Every single time I have visited Este the food and the service has been amazing! Nothing I have had has been bad, and they have found a way to make a Kale Salad that is beautiful and not bitter. The fish is buttery and soft, drinks are top notch and the desserts are legit (spicy margarita). If you want to make life a little easier, make reservations a couple weeks in advance. 10/10

[rjmjjmw]

One of the best yet. Like the head chef’s approach and attitude.

[justinliberti]

what a personable and knowledgeable chef. His team seems well lead

[Warner-bs]

Be grateful and be gentle when you meet.

[stevenkim]

love these restaurant stories so much ... please don't stop, Bon Appétit (the Pass as well) ...

[prunoki]

kinda cute that he checks the trout and talks about the smell of the sea :-)

[MistressOnyaCox]

❤😂 Joyce Chen ✂️ are the same we used in the big Marijuana Factories to trim up the buds😂😂😂😂

[jackylee]

Suggestion. Can you guys link the restaurant's website in the description? Not that it's hard to find with the name but mind as well since you're featuring them.

[bossman]

This restaurant must be cleaning up if they’re spend $15-$18k weekly on fish alone… huge numbers!

[josepenaloza]

Felicidades!!!; todo se ve increíblemente delicioso, everybody looks so happy in that kitchen, , 👌

[naps]

Love Este! Their food is spectacular 🫶🏽

[michaelwallace]

Isn't he the guy Brad made corn tortillas with?

[HelloMoto_]

I love the restaurants name! It looks really nice as well. Would love to try it whenever I visit Texas.

[warzoneboidems]

0:51 Mac Demarco album. I like this guy already

[Caffeinated_Acrobat]

Loved his homage to Bill O'Reilly's meltdown with his "f*ck you, we'll do it live" lmfao.