 I think we probably did it totally the opposite of the way that you would think a restaurant would come to fruition. You would think that there's a chef who's been spending 20 years honing their talent, they partner with somebody who has a business background, the menu they've been working on for 20 years in their head, and then the next day a restaurant spits out. We were printing out crazy old Campari posters researching Italian futurism because the way that our brains work, we're brand centric, that's the kind of pivotal piece here, and we spent maybe like 9 or 10 of the 12 months working on the logo and the brand and the way that it would look and feel, and then we realized that we got to open this thing in a month and we're like, fuck, we don't have a menu. And so then we were like, oh, we've got to figure that out.