Openings and Closings

Corelino's Pizza Opens in Lantana

It's the hottest thing to hit the pizza world since Wolfgang Puck smeared a crust with crème fraiche and topped it with smoked salmon and caviar. 

That would be the coal-fired oven, both figuratively and literally the hottest, as it can crank up to a fearsome 800 to 900 degrees, cooking and blistering a thin round of dough faster than you can say "Domino's sucks!" 


Latest entry in the coal-fired pizza trend: Corelino's Coal Oven Pizza & Cucina

(6346 Lantana Road, 561-968-8200) a casual yet swanky pizzeria that

opened just a couple of weeks ago in western Lantana. It's the fourth

restaurant for proprietor Joe Tangialosi, who owns three other eateries

on the west coast of Florida. 

A self-described "pizza fanatic"

inspired by the pies at Brooklyn's Grimaldi's pizzeria, Tangialosi says

the Lantana spot will be the first of five Corelino's he hopes to open

in the tricounty area in the next two years. 

The menu offers 12-

and 16-inch pies, with a roster of house specialties and list of DIY

toppings. There are also a couple of salads, apps from coal-oven wings

to broccoli rabe sautéed with garlic and sausage, plus a handful of

pastas and entrées like eggplant parmigiana and a quartet of desserts. 

Corelino's

is open for lunch and dinner daily, with beer and wine and a full bar.

Bring your own smoked salmon and caviar, though.

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Bill Citara