The Coastal Star

The Plate: Perfection in a pie, any way you slice it

The Plate: Pepperoni Pizza
The Place: Pizzeria Oceano, 201 E. Ocean Ave., Lantana. No phone; pizzeriaoceano.com. Typically opens around 5:30 p.m. Tuesday through Saturday. Meatless Monday event is Nov. 4.
The Price: $19; cash only.
The Skinny: It is rare that one can boast that something is the best of its genre, but that may be the case of the pies at Pizzeria Oceano.
Each day, chef/owner Dak Kerprich fires up his wood-fired oven and cooks until he runs out of dough. He bases his menu on what ingredients are fresh, good and available.
We had been there before for Our Basic, with house-made mozzarella, tomato sauce, a generous grind of pecorino and bits of basil atop a wondrously light, decadently crispy crust courtesy of that wood-fired oven.
So we decided to stray to one of the specials — that evening it was a pepperoni that had thin-sliced pepperoni, olives, chili oil and onion atop more of that amazing sauce and a wonderfully charred crust.
We washed it down with Okocim, a pale Polish beer that had a crisp, lager flavor with just the right amount of foam.
It was perfect for a fall evening under the stars of Lantana.
— Scott Simmons

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