If there's a seafood superstar on the rise, it has to be uni. The sea urchin specialty is having a moment, and Adoteca's executive chef Antonio Mure wants to share its versatility with his diners. For two nights, you'll be able to to order a prix-fixe, three-course menu, starting with sea urchin and Mediterranean sea bass carpaccio, followed by black ink tagliolini with Manila clams, sea urchin and tear drop tomatoes. For a main course, butter poached lobster is served with burrata cheese, sea urchin and salad—but save room for your choice of house desserts (this time, uni-free. There is, after all, a time and place for everything).