Also in the Plateau neighborhood is another local favorite, Buonanotte. The owner goes to a different region of Italy each month, tries all the signature dishes and then comes back with a new menu. For starters, foccacia is served with olive oil-drizzled prosciutto, and oysters on the half-shell are doused in a hot chili-pepper sauce. After that, move on to entrees of pan-seared cod and lamb shank, with meat so tender it drops off the bone.