Joe Weisenthal

We don't have bar chains.

Before we get to your current pub, give us a little bit of your history.

What were you doing prior to opening The Dev?

What year did you open the Devonshire?

Wait, just on the history real quickly, did you say it was more like because of the elimination of indoor smoking that actually created the space for this notion of a gastropub?

Can I ask you a question?

And we're not going to name names here.

What's a bad pub?

You say like, okay, you said, oh, you looked around, you didn't see many good pubs.

What is it, you walk into a pub, it's like, this doesn't have it.

You know, and I think of pubs.

OK, there's the beer and then there's certain dishes that I associate with pub food, the scotch egg, the sausage roll.

And I'm always fascinated by a lot of in any field.

A lot of creativity comes from figuring out what you can do with a certain set of constraints.

And I have to imagine that there is a certain.

You know, you deviate too much and it's no longer a pub anymore.

It's a bar or something like that.

What are the constraints with which you feel like you're in a gastropub where your food and beer or food and alcohol?

What are the formal constraints where if you go beyond this, you're something other than a

Let's talk more about the business specifics of the dev.