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Pizzeria Oceano takes a "slow food" approach to pizza, leveraging daily-bought, mostly local ingredients to create thin-crusted pizza perfection. The 450-square-foot bungalow is little more than a shack, with a drape of Christmas lights strung from the roof to the wooden patio. Each day, it prints a new menu that lists its ingredients and from where they hail. One day, it could be wild boar cacciatorini from some obscure New York salumeria that finds its way on a pizza along with English cheddar and roasted onions. Another time, it's locally grown dandelion greens from Swank Farms or lobster hauled that day off a Lantana fisherman's boat. But the best proof of Oceano's success is in the crust: Lift a slice by the lip and it stands at attention like a flag waving on a pole.