 When a platelette's for a customer, what do I hope they notice? I think food should be pretty. That doesn't mean it needs to be elegant or fancy, per se. But I think food should look a fashion that makes you want to eat it. We are going to be doing a potluck dinner tonight with, like, Crusade. When we set out to do a potluck, we're really just one to invite people that we want to cook with, much like a dinner party. That's based on people we see out in the world doing great food and want to bring that here. When guests look at a dish for the first time, I hope that they see something that they are, that makes them comfortable, that they're familiar with, but then maybe when they taste it, it's not what they expected. It's always a tightrope, and that's the fun part, is when you actually don't fall, you know. And I think design plays a pretty significant role in that, because you're setting up the guests' expectations. I think Food and Lakers, say, provided it's done right, it should give off the sense of warmth, like, of actual warmth. By being served in those pieces. And there's an element of rusticity to it, mowing to the hard materials and hearty, heavy construction of, like, Crusade, that it feels substantive. Chef Curtis, what do you love most? Sorry. All right. Chef, what do you love most about your job? Being able to use ingredients from a farm and, honestly, hospitality. I love being able to take care of people. And my most favorite part about my job will be the satisfaction you get when everything works for the day, because, like, you don't get that many. It's exciting. It's a highly, highly charged, stressful job. It's so endlessly engaging and never, ever, ever boring. My whole life, I've had an ADD and bounced around and, oh, I want to do this and this and this. Now being a chef, it just really pulls all of those things together. And food is one of the few things in the world that people can find pleasure in in its inexperience, but it's also something that everyone needs. That, for me, is why I love what I do. I think the opportunity to every day be able to get better and make your business better, your food better, your relationship better, whatever that is, I think that's always something that keeps you coming back for more.