 Now, let's go back 25 years, with the exception maybe of Burns and Columbia. The definition of sautéed in Tampa was deep fried. I mean, things have changed. Yes. And in steak houses, lots of steak houses. Well, okay. That's American. But I'm talking about traditionally Tampa has changed. Absolutely. It's wonderful. I mean, the golf is right here. Why would we not be treating these lovely things a little bit more delicately? So what kind of an approach to a menu do you have that's a little bit different?