 You know, part of it is like the rosé and the olive oil and the garlic and the party. And I want to talk about something of the flavor profiles of the place. I mean, they're well known even for people who have not been there, right? Like sort of, there are a lot of cliches like tomato, olive oil, garlic, anchovies, peppers, those kinds of things. Like very strong, you know, sun-blessed flavors, I guess you could call them. Absolutely. But there was one little...