Pizzeria Oceano in Lantana
Pizzeria Oceano in Lantana deserves its own thread... so here it is.
It’s easily in the top 5 pizzas of my life.
For what it’s worth, I grew up on Long Island, went to school in Brooklyn, and worked in NYC. So I’ve gone through some pretty good pizza.
I’ve had much of the best of NYC including Rays, Johns, Keste, etc. And more recently, in Florida, I’ve enjoyed Harry’s, of course Anthony’s, Tucci’s, Nick’s, Scuola Vecchia, and more.
I know I have missed some SoFla stars. That's been well covered in other threads, for example this one with 66 posts:
But Pizzeria Oceano has got to be at or very close to the top. And I know some of the most respected experts on this board agree.
I’ll write more in later posts. And I hope others do too (Erica?).
But for now:
The service is friendly and excellent. I saw zero “Food Nazi” encounters. As I was sitting at the counter, a farmer walked in with boxes of fresh local greens (arugula, basil, etc) and delivered them to the kitchen. Minutes later, I was enjoying some of the basil on my slices.
Just check out these photos!!!
* Front Window
* Exterior at about 6PM Wednesday
* My “Whole Basic Pizza” with added “Crumbled Speck Americano”.
* My Pie, One slice removed. “House made mozzarella, Olive Oil, Pecorino Romano, Tomato Sauce and Basil”
* A slice of heaven
* The Wood Oven
* Chefs at Work
* Tell me you don’t want this slice!
Open Tuesday-Saturday from appx 5:30 until not sure.
Cash only, expect a wait, just chill. Good craft beers and wine.
201 E Ocean Ave
Lantana, FL 33462
Not that this endearing place needs any further publicity (it was more crowded than I've ever seen it at 6pm last night, an early April Wednesday; we were fortunate to grab our usual table for two on the outdoor terrace),
The pesto of broccoli di rape tostada (4 slices of bread per order; Swank Farm deserves much credit here; the owner delivers the vegetables as we wait) with ricotta salata, peperoncino, and some type of salumi, perhaps kielbasa but I was too entranced to ask (??), ranks up there with the best antipasti I've sampled this season.
Kielbasa pizza was as wondrous as we have come to expect, but who would have thought that it was that antipasti of rape that would be lingering in my taste memory almost 24 hours after last night's dinner.....
Service exemplary; price/value ratio ( well under $40 for two with one glass verdejo) enviable.
It may not be too late to head over tonight, and enjoy these treats I just finished 1/2 hour ago (pix attached)...
* Penne with Smoked Scamorza, Brie, Basil and Tomato and...
*Finocchiona Pizza – mozzarella, onion, tomato, fennel pollen, orange zest & black pepper
Yes, fennel pollen and orange zest pizza. Ridiculous.
We just arrived (in one piece) in NYC, after a couple of days of great eating on the road (will soon comment on highlights in Darien, Georgia (B&Js Seafood) : Richmond Hill, Georgia (Smokin' Pig BBQ) : Lexington, NC (Smiley's BBQ) Staunton, Va, (the estimable Zynodoa)
We have lots of pizza available here in NYC, as you well know, but I admit I am longing for that finocchiona, and for Pizzeria Oceano in general. Scamorza is a big favorite of mine (not all that easy to find, even in NYC) so the penne makes my mouth water, too..
Hope to catch up next winter..keep posting those reports and pics....gives us something to look forward to.
Pizzeria Oceano was our favorite eating spot in four months of winter in the Boynton area. That is the one place we returned to over and over again....
Thanks, always, for those pica, and for the educated comments.
Artisan - one of the most overused words of today. When Kraft cheese started using it, you know it jumped the shark. If there's anyone or anything that I could use this word for correctly, this is the place.
I knew most of the specifics before we went and planned ahead. We luckily got right in and sat at the 6 seat bar, which are the only seats inside. There's about 5 tables outside. We each had a salad and while pricey, they are good. The pizza selections had about 2 to 3, build your own pizza selections, one entree of whitefish and shrimp (I think), 2 to 3 salads, and a pole bean appetizer.
Pizzas are created and made only by the owner - all of them. He basically makes them one at a time or if there are more than one ordered at a table, he makes them together. We had a basic margherita with speck added on and a side of pecorino. The pizza was one of the best thin crust I have had anywhere. The crust, the crushed tomato sauce, the cheese, and the crumbled speck...every element was perfect. The side of pecorino is highly recommended for all pizzas. I thought pecorino was a parmesan but came to find out it is a romano. I've never had a romano like this.
I planned on a 30 minute wait before we got there because we had to be in Lake Worth by 730. We got right in at 6pm on a Saturday which is probably unheard of. While it did take 40 minutes for our pizza, we still got out on time. Just be extremely patient when you go. Just remember that pizzas here are not slapped together in 30 seconds prep time then tossed into the oven. This place is a true artisan pizzeria and I have never claimed any place I have visited as artisan!
Just got back from another visit and it was, again, fabulous.
For now, just descriptions and 3 photos...
* Kale & Pear Salad with Fennel, Pecorino, and Lemon Pepper Crème 10
* Bacon Pizza – mahón queama, mozzarella, shallots, spicy honey vinegar & mustard greens 19 (The bacon was astonishing. Comes from Edwards and Sons in Virginia and little pieces just exploded with sweet smoky flavor).
* Master at work. This photo is not filtered, Dak likes it dark, and it makes for a very cool atmosphere when you dine at the counter (as I have all 3 recent visits), especially as night falls.
So this was first time for Mrs CFB, and she had two things to say.
"Best pizza ever" and "Can we come again tomorrow?".
re: Blind Mind
Had another excellent early dinner at Oceano last night.
Salad of thinly-shaved celery root studded with meaty black (Gaeta?) olives and pecorino, with chunks of fresh, sauteed whiting on the side. ($11)
1 Basic pizza--simple and excellent, with mozzarella and pecorino, fresh basil ($15)
1 Kale pizza--Asiago, mozzarella, pecorino, capers, blanketed with fresh kale--one of the best I've tried here so far. ($17)
With two glasses of wine ($8 each) total for 3 diners was $62 with tax, before tip. I hope to return soon.
Thanks for the write-up. I went 2x recently to "scout out" while Mrs CFB was away.
Now she's dying to go - probably tomorrow will be the day, as she gets home from work early on Fri sometimes, and I want to be at P/O right at open.
One of the new highlights of my mornings is seeing what goodies they've posted for the night's menu.
For example, tonight:
Cherry Tomato Pizza – mozzarella, asiago, garlic,
sea salt, lemon, chives & nepitella 18
Picholine Olive Pizza – mahón queama, mozzarella,
shallots, cumin seed, cilantro and chili oil 18
Ohhh I don't know if I can wait 36 hours!
I'm going to be driving by this weekend, twice, and will try to stop in having Lucali fresh on my mind and palate.
I wanted to thank CFB for POSTING THE HOURS in the original post! The place's website, yelp, urbanspoon, etc. etc. are silent, and 4 calls today have all gone unanswered.
35 mpg in your Prius, 4 gallons round trip @ $3.77, $15 basic pizza. Listening to Outlaw Country on Sirius/XM -- priceless.
I suspect the cost of the drive, from SoBe to Pizzeria Oceano, and the cost of the pizza itself would equal the cost of the excellent pizza at Lucali -- but you wouldn't have to so vigorously defend the $26-$28 cost of the pizza itself.
Pizza -- acqua & farina -- is a simple dish, composed of simple ingredients. Unless, of course, created and served in SoBe.
I MAY make a return visit this evening (Thursday Feb 21) at 5:30PM.
If anyone is interested in joining for a casual, unplanned, unannounced "meetup", please let me know at the email addy below.
*** PLEASE DO NOT POST ABOUT THIS POSSIBLE MEETUP HERE. DISCUSSIONS OF MEETUPS ARE NOT ALLOWED BEYOND A (THIS) SINGLE POST ***
So, in other words, if you are thinking of coming, don't write now reply to this with "Cool I'll be there" or "Can you make it some other date / time" or "Let us know how it went".
Instead, send an email to the below address.
Charles F Byrne (no spaces) attt Gmail andthenadot Com
Chowhound Rules on Discussing Physical Meetings:
And if the pizza isn't enough to get you up here more often...
They also sell (when available) Royal Reds, head on, by the pound!
(They have a little side-market retail operation).
Meanwhile, ohhh I wish I could go right now, on today's special menu:
Speck Pizza – roasted onion, asiago, mozzarella,
pickled peppers, black pepper and scallion