I don't

know about the first few weeks, but I was kind of figuring it out as I, as I went, you know, I knew that I wanted to do this type of a concept and the dining scene in Houston was changing at the time.

And, Wine bars were becoming more popular, and people were eating and going out as far as at a bar, but with good food.

So I knew I wanted to bring a little piece of Portugal, because I traveled quite a bit growing up.

Every summer I spent in Madeira.

So I wanted to bring a little bit of that Taberna sort of... feel to houston in a small intimate setting

So that was, that's like

serendipitous.