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Venue Review: Pizzeria Oceano

Ever-changing gourmet pizzas, created with local ingredients
Pizzeria Oceano

Pizzeria Oceano
201 E. Ocean Ave., Lantana. No listed phone number.
Hours: Tues.-Sat. 5:30 p.m. until the restaurant runs out of ingredients. Closed Sunday and Monday.
Note: Post writers will anonymously visit a restaurant in your neighborhood each week in search of the best menu item. They’ll tell you about that item and why they liked it in this spot each week.

Pizzeria Oceano specializes in an ever-changing offering of gourmet pies. During my visit, there were three choices — a cheese pizza with fresh basil, a shrimp pizza with sheep’s milk cheese and a pie with potatoes and bacon. Appetizers included hard-boiled eggs with beets, and a salad with grapefruit and pine nuts. The pizzeria serves wine and beer. Daily menus are posted at www.pizzeriaoceano.com.
Casual. Most of the tables are outside, along Ocean Avenue, but there are a few spots to eat inside, too.
The potato-and-bacon pizza ($18) and the basil pie ($14) were excellent. The crusts were the perfect combination of crisp and doughy. The hard-boiled eggs with beets ($7) were pricey but delicious.
The best pizza in central Palm Beach County. The high-quality pizza is a bargain, but the appetizers and drinks are comparatively steep.
Friendly and prompt. Pizzeria Oceano accepts cash only (I had to visit the ATM at Walgreen’s next door), and requests for take-out or substitutions are brushed off.
Loud, although our table was right next to a speaker playing music. There’s also some traffic noise from the street.
Pizzeria Oceano is no Formica-table-and-video-games joint, but the vibe is casual enough that I felt comfortable taking my kids.

Reviews & Comments
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02/09/2012 - pbpulse - JEFF OSTROWSKI

Pizzeria Oceano in Lantana specializes in gourmet pizzas that change daily, depending on what fresh ingredients are available. But bring cash because it does not accept credit cards.

(Full review)
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08/26/2011 - pbpulse - LIZ BALMASEDA, The Palm Beach Post

When it comes to pizza, Dak Kerprich is an enlightened man. He lavishes each pie with an artisan’s attention to detail, with handmade mozzarella and farm-fresh or ocean-fresh ingredients – most often harvested in Florida. He favors seafood, pork, grass-fed beef and hydroponic greens from Florida farmers and fishermen.

(Full review)

Pizzeria Oceano offers a variety of gourmet pizzas covered in toppings ranging from roasted mushrooms and organic potato to duck. Stromboli and non-pizza entrees, such as tomatoes and mozzarella in olive oil and basil, are also included in the petite menu. The menu changes daily and substitutions or additions are not allowed.

(Full review)
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