4

Pizzeria Oceano Washes Ashore in Lantana

^
Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of South Florida and help keep the future of New Times free.

Artisanal pizza is no longer a moron of the oxy variety, with pizzerias like Una Pizza Napoletana in New York, Pizzeria Bianco in Phoenix, Pizzeria Delfina in San Francisco, and Pizzavolante in Miami's Design District. 

And now you can add Dak Kerprich's Pizzeria Oceano (201 E. Ocean Ave., Lantana, 561-429-5550). The tiny (450 square foot, six seats indoors), newly opened eatery is turning out wood-oven-baked pizzas with the same focus on quality, simplicity, and locally sourced, organic ingredients once the exclusive province of restaurants that served only dishes you could neither pronounce nor afford.

What that means in your mouth is house-made mozzarella and sausage, the latter using the shoulders of naturally raised Berkshire pigs. It means organic produce from Swank Farms and other local growers, and a tomato sauce made from

organic tomatoes. And it means the sauce and cheese and pizza dough are made fresh each day. 

Kerprich's

motto is simple: "No frills, great food, get it!" So the ever-changing

menu sports a couple of salads, stromboli and small roster of pizzas,

perhaps a pie with some of that house-made sausage, roasted onion,

mozzarella, chili oil, and spinach or a nouveau affair of organic

potatoes, comté cheese, mozzarella, garlic, onion, rosemary and crème.

Prices range from $12 to $15.

Wash them down with a changing

selection of wines (all around $20 a bottle) and craft beers (right now

including Narragansett and Old Chump Scottish Ale, next week to feature

boutique Japanese brews).

"Every neighborhood needs a good pizzeria," Kerprich says. "And we do it right. I don't want to feed the masses."

Keep New Times Broward-Palm Beach Free... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering South Florida with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in South Florida.

 

Join the New Times community and help support independent local journalism in South Florida.