 So then you just launched Mama Rabbit which at Park MGM in Vegas, it looks amazing if you guys haven't seen it follow at Park MGM or at Mama Rabbit. Yeah, at Trig Mama Rabbit on Instagram. How did how did that whole thing happen? So like you like I told you Miscals in the part of our life forever you know we were sort of pioneers of Miscals in Los Angeles and met a lot of people throughout throughout the years. There was an article in The New Yorker three years ago that was written about Miscal and they talked a lot about me and the restaurant and our history and then. Is it the one where you're like the queen of Moscow? Yes that's the one where the queen of Miscals they hyped you up. I know I honestly. You were the face. I had no idea that I was going to be a focus of the story at all. I just went to a walkout because I wanted to show this woman where to go to go to Miscal and you know I was going to go to a walkout just last minute decision. I went to pick up the copy and it was a travel I think it was a travel issue and it had a flap and it said journey to Oaxaca with the Miscal Queen and I was like what the That's amazing. And I was like wait a minute is it? I don't think you're talking about me. And then I opened it up and the article starts with Retail Opus is the Miscal Queen and I stopped reading after that. Wow. Oh my god I couldn't even read after that because I was like oh and it was in New Yorker right so it was like so huge. Big deal yeah it's a huge deal. It's a huge I mean that that I mean. Do you have that frame somewhere? I don't have a frame but I have it it's such a duty place in my house. Nice. So when they come they sit down and they pick it up randomly and they're like oh Retail like you know I'm not right there. I haven't even seen that. Honey I told you to push away. So you start building a name for yourself in the Miscal community. I think that just was one of the one of the things that was written that really caught up with you know a lot of people in a different sort of community. Yeah and I never even thought the New Yorker would be interested in Miscal to be honest right. It does seem like a tangent for them but that's pretty amazing nonetheless. Yeah and then fast forward a few years later I just got this email from an anonymous source you know just a cold email from my website that said hey we'd love to talk to you about a potential project surrounding Miscal you know in Vegas and I get so many of these emails so many times I'm just like not interested and I just am okay whatever but Vegas has always been on my mind since forever because I said Vegas I just you know I called back and got emails back and forth NGs were signed and they told me about the project and I was just so excited about it and are you dealing with the MGM executives or like a hospitality team? At this point I was dealing with the design team and a nightlife team but just a couple from nightlife I had a call with one of the directors and VP's of nightlife and over the phone and sort of going back and forth and you know I was to get involved with that look like what I would want what they would want just to have everyone's you know expectations to be on the table yeah and and at that point do they have like a set do they have an idea like a vision or are they bringing you in and hoping that you bring it to them? At this point they knew they wanted to do a tequila bar and they wanted to have an element of Miscal in it but then you know if I'm involved it would be Miscal first of the second totally so that changed nice and it's been just such a journey to how long how long have you since I got the email in August we signed in December and now we're opening in September wow okay so it's so quick yeah that's amazing I was looking at pictures nice how this video when I went to the space in February wow the space was gutted it was nothing just a shell it's just they moved so fast they get moved so fast yeah every day counts they moved so fast were you spending a lot of time there with the design team we went to Oaxaca with the design team oh wow okay together that makes me happy because that's like so thoughtful of them yeah no all the emails oh I mean all the phone there was a lot of phone calls meetings and days were more for to me with executive team or okay press or you know because really what am I gonna I'm not gonna put a hurry on and like nail piece to the wall you know but but I will but a month before that's really when a lot of work begun and we have to go all the time and you know two months before we got a lot of artifacts made in Oaxaca I shipped overs oh nice seeing all of those things yeah and just you know just making sure some of the Miscal was well represented and are you in charge of the bar program were you working with them on the bar program with the with the corporate mixologist his name is Craig Shatler who is amazing and incredible comes from Alenia and he's just yeah he's incredible he's sounds like a legend sure yeah is there food there too there is like light bites okay I don't talk about the food who's at it's such a small menu that I don't think it's you're not going to go for the food but you're going to drink cocktails is there like a what's your favorite cocktail on the menu the spicy margarita version I mean we have this drink that it's called better and and get sets number one seller it's so funny because today actually I had training with my staff and my staff was telling me a lot of people come and ask for a spicy margarita with the Miscal yeah and you're like we do and I'm like okay let's start up with the ingredients for the margarita guys yeah yeah and then once it reads the margarita I'm like why is it reading this one right with chili which makes it a spicy margarita a little mescal mara yeah yeah also my favorite summer cocktail yeah I'm just like how do we name this spicy margarita cocktail in the beginning people would have a different idea of what a Miscal spicy margarita would be but yeah we gave it something else anyway I love the cocktail program there I think I mean obviously that is why you should go yeah but they're so innovative do they do they when they do do they do taste things of mescal and then the little clay pots wow oh really the little candle glass oh that's cute yeah okay yeah it's a cool experience to see those too I haven't done that yet yeah we do these really cool while hawken chocolate truffles um chef scrum park did these beautiful truffles with the margarita on top how cute and they give you your mascara with your truffle the art inside the space it's like unbelievable I know how did that come about well Akuta actually was also pinpointed by the by the team so I didn't choose the artist okay um it kind of already came with the package per se because you know we have this artist that we really want to work with obviously they say are you okay with it you know I looked into it I thought it was like the coolest thing ever I'm like yeah he's great beautiful he did some the first draft of his um of his idea there were few modifications that we made just because of what this space was and what meant so um the woman in the image if that was a different image now it's like this beautiful indigenous woman that's just that representation of what I think beauty is and then the three slot machines were different animals before but then they became the animals that they are now and yeah it's amazing they're working functions that's really how big that's so big by the way a dollar like what happened to the five sets of machines yeah I do not I'm not gonna put a dollar in there no same no same a dollar means a lot to me yeah is there like a lease like how does that work in terms of do they have a vision for the space being their long term or how did they how does that side of it work park and GM property I am a partner but I'm not like the owner of the space yeah so it's their team their management team and I'm a partner in I'm not I don't I'm not the operator they're they operated they bill they I mean it's it's their space yeah and then they decide when it makes financial sense to say like it's not working we need to tweak things sure how can you make this better but it's you know our job to make sure that they do well yeah promotion you know being on top like what what what else can we do and keep it as authentic but also understanding that it's babies yeah understanding who goes to Vegas and there's being idealistic and being realistic and and I've learned a lot from that too you know from it's only going to be miscalculable like that's impossible yeah okay all of this content here that that's also impossible you have gin and vodka and rum okay great so let's have a mexican gin let's have a mexican rum nice you know let's have um well hock and whiskey like let's figure out a way to incorporate other spirits yeah that people like of course is makers mark and of course is bercardi and of course you know this coffee amigo it's just because it has to be there's a brand yeah people and people people are going to call for that and you know there's a place for that and maybe downtown big is right i think big is the strip you need to understand that this is how you make change you know