 Does the small restaurant that he does, you know, the farm to table style foods and the complicity of Italian cooking, which I love. Yes. I don't have that in my mind. Me, it's go big, go big, go bigger, you know, and how big can I get? And he wants to do more reserved and more amazing quality food. So his direction is good. You know, the restaurant business changed. We talked about that. You know, it's not the glamour and glitz it used to be. You know, it's hard work. It's dedication. It's every freaking penny matters these days. And it's tough. Yeah.