Tell us about the start of Plomo and the evolution of where we're

at today.

It's funny because Plomo is by far the most successful restaurant concept that I had started, but it was the concept that I had the least amount of time and effort in originally.

Originally, we had a juice bar on Dixon Street that closed at 7 p.m. Before us was a grocery store, and before that was a wing shop.

And so there was a vent hood that wasn't being used because all of our cooking for the juice bar didn't require ventilation.

Um, and you know, looking at my taco restaurant, I noticed that one of our items, which was a kid's chicken quesadilla was a top five selling item.

And I thought that that was just really fascinating that of all the eclectic options that we had at con quesos, this really simple quesadilla was a high performing item and high margin as well.

in this bot too, being outside of that MO?