But yeah, it's fucking awesome. And I've got 2 menus to play with this time around - we're installing a full zinc wraparound raw bar that's gonna have its own menu. Crudos, ceviches, a dozen or more varieties of oysters on the half shell as well as littleneck clams on the half shell, sashimi, locally-harvested seaweed, and all kinds of good stuff. Plus the regular restaurant menu, which will no longer include pizzas and which will have a constantly changing menu of seasonal specials in addition to the lobster rolls and fried clams-type stuff the tourists expect. This is a real opportunity for me to make a name for myself and I'm pretty stoked about it.