Was it a job thing for six months? Yeah.

No, I just 17 years ago, I didn't have much going on in my life.

So I was able to just pack up and move for a short period of time.

But, you know, I think I recognized immediately, too, that Springfield has a lot of opportunity versus where I grew up.

I mean, it was a tiny little town.

And, you know, seeing not necessarily a bigger city, but a city with, you know, a lot of different job opportunities, different business opportunities, and really just getting to see how people live here in the Ozarks was a very positive experience for me.

I love the More laid back lifestyle here.

That's just Plain, straight up part of scratch and coat, correct?

Tell us how a restaurant goes from a concept to suddenly you're on probably the hottest corner in spring.

Yeah, there is a lot that goes into it.

You know, firstly, the design of the restaurant, what type of atmosphere we are looking for.

You know, a lot of the time that I spent was with my wife and myself.

I would say the lion's share of the menu design came from her.

I got blessed to marry a girl that loves to cook and she's very good at it.

So there was months of trying out different recipes, different versions of food until we got it dialed in and really started producing it.

Like is that was that what you think?