Mm-hmm.

And, like, for the city, for charity, to purchase more from local farmers, all that.

But for us, it was like, we just want to have fun and, like, build different things.

Th- that's a fun thing, you know? And so the area where Cassis is, it's the Third Ward, it's kind of like the central hub of the whole state.

This building was being built and I called Megan, I said, "We gotta build a brasserie to go right there." It's a place where people can come all day long.

I always say, like, New York is amazing 'cause you can land in the city, and you can get in a car and go eat a great meal any time of day.

Right?

And, like, kind of like when people would come to the city in New York, and you'd be excited that, like, my mentor, Frank Stitt, would be in town.

great.

I look back on it now, easy.

We got pretty lucky with our investor at Birch.

And his son is actually our... we're the sole owners of Birch, Megan and I, and our investor who's completely paid off, his son is our partner at Cassis, which is like a totally different investment, like six times the amount, just wild.

So that's come with, I think a lot of pressure and like, I don't know, yeah, it's kind of a totally different feeling where Birch was very organic.

We opened during, you know, like the end of COVID and we just started cooking.

We hired some people, kept rolling, hired more people.

I