You create spaces within your spaces, so there's an intimacy like a dinner party.

Yeah, our Nantucket restaurant is quite small.

It's 1,500 square feet and about half of that is the dining room and the kitchen is sort of attached to that.

And when we first started the restaurant, like a lot of our what developed into what we're sort of like, you know, the approach to things and our ethos sort of happened like organically and we put words to it, you know, after the fact.

So when we opened the Boston restaurant, it was like an opportunity to sit back and say, you know, really what works? what do we really feel like is our essence and how can we can we bring it to a much larger space that boston restaurants you know over three times the size um so we took kind of what we thought was an important characteristic our nantucket restaurant is just one dining room but it does have this long banquette it has like a really big captain's table it has a 13 seat bar and then it also has these six seats kind of at a chef's bar overlooking the kitchen so each of the different rooms in our boston restaurant kind of represents one of those spaces

So tell me about what people can experience with your seafood tasting menu this month.

Yep.

So we're doing a, uh, a prefix, uh, $80 a person.