 We're talking to Caroline Glover, the chef at Annette in Denver, and so many other things, too. When we come back, I want to talk to you about patterns and about the menu itself, about things that maybe you put on the menu that you thought were going to be great and tanked, and things that you thought, who's going to order this, and you can't stock it enough because everybody wants it. And then, of course, how people dine.