There are limitations to normal dinner service in terms of table turns, pricing, and spacing that you don't have to worry about with this format. There's a lot more freedom. There are cool plating things, cool methods of service. One of the courses is a frog leg that's slow cooked. The meat is shredded off the bone, heavily spiced, and packed back onto the bone [a technique known as pojarski]. Then the mole is added, along with a savory white chocolate lace that goes on top. It's a candy structure, but it's not sweet. That's not something we could do in normal service.