Patrick O'Shaughnessy

And maybe even how you process that psychologically, like it's a big switch.

It's hard to leave finance.

Not many people do, but you've done it with spectacular success.

So maybe just bring us into that moment of transitioning from one to the other.

Can you talk about the role of

The word we've been using when you and I have talked is genius that people have, because I think the way you've articulated everyone having some form of genius and the way is to chip away and find that thing and then embrace it.

I like how you tell this story because this is not an easy transition.

We can talk lots more about the hardships in the early days.

But if you ask a New Yorker today about your restaurants, everyone will know them or have been to them or wish they'd been to them or whatever.

And so the outcome can be so powerful, but it's always hard to embrace these things early on.

And I really like the way you've articulated it to me around this notion of genius.

So can you explain what that is, why you care about that concept?

I love the descriptions you've given me of the early experiences on some of the restaurant floors and just seeing the magic that she created, that you created together.

I also love the way that you thought about the business.

And I'd love you to just talk about approaching something like a restaurant from first principles, thinking through like, why does everyone say these businesses suck?

How do I make it so that ours doesn't, not just as a restaurant, but as a business?

and some of the unorthodox things that you did early on, whether that be with real estate or other things.

I would love to just hear those stories because I thought it was so creative how you approached the business.

How has that rolled forward in terms of how you deal now with lots of locations with people in real estate, like creating that alignment where it's a percent of sales rather than a fixed dollar amount?

They probably heard that for the first time.