The lobster was so fresh at Oliveto last night, we watched the crustacean try to crawl off the plate before hitting the grill (true story). Flown in from Maine, it's also available to be poached in butter, but you'd be missing out on a great char. With chef Jonah Rhodehamel at the helm, the restaurant concludes its annual Oceanic Dinners after service tonight. The à la carte menu includes raw and cooked dishes that focus on the essence of the seafood that stars on the plate. Can't-miss dishes include broiled rouget and shrimp with bone marrow on toast and housemade gnocchi with house-smoked trout, cream and preserved lemon.