Nonna introduces a three-day Oceanic Dinner Menu designed to create dialogue and understanding of where seafood comes from. The menu, from August 28 to 30, is inspired by meals that chef Julian Barsotti has eaten from the Abruzzo coast, Venice, Naples and the Amalfi coast. Dishes include salt-baked eel with Colli Estruschi extra virgin olive oil and lemon as well as black sea bass and littleneck clam chowder in catoccio. Reservations can be made at 214-521-1800.