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
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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."
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