Now, production director, Nicolynn Kuper,
wants to direct your attention to her spot for a fresh scratchmade meal,
packed with highquality ingredients and tons of flavor. She loves the changing menu
of this little neighborhood hideaway. It's in Lantana and it's called Oceano kitchen.
[Jeremy Bearman]
I handle the daily menu, which is about six or seven items with a really solid team that
I have here. And it's really only three of us that cook every night on the line. And
then Cindy does all the pastries during the day and out of this small, little restaurant,
which is really only about 500 square feet in here and another 500 square feet on our deck,
we do about 130, 140 people on a busy night. We were working in New York together and we met there
working at ah, for Daniel Belu at Rivi Bistro, which was his third restaurant at the time.
We fire up our woodfired oven here. That's sort of really the heart of this kitchen.
All we work with is really that woodfired oven. Plus we have a smoker outside,
which we're gonna fire up today to do some pork shanks on. We have so much fish here locally,
that we try to use fish that's out of the waters right here. And when we don't, we want something
that's really unique. One of the things that just came into season is Columbia River king salmons.
And what we're gonna do is we're gonna cure it with salt and citrus and some dill. And then
what we're gonna do is actually gonna slice it and we're gonna make it, do a pizza with it.
We have a little saying on, on the menu that says modifications politely declined.
And it's sort of our way of saying, listen, we've put things together. We've created the
way that we feel like it's best eaten. And we hope you come here and enjoy it that way.
So you love it there. Right?
[Nicolynn] I love it. There.
You say it's always a pleasure.
I love it because the menu is small, very small menu. They have their straight shooter pizza
on their daily menu every day. It's like fresh San Marzano tomatoes with amazing mozzarella, fresh.
[Michelle] So straight shooter because it's so simple. It's like.
[Nicolynn] Simple and perfect. [Michelle] Everybody wants a pizza. Okay.
[Nicolynn] It's like made with like to perfection. And that's always on their
menu and everything else changes. And so they always have a meat dish, a fish dish,
a salad and an appetizer. So they have about six or seven items on the menu.
[Michelle] Well, that's small.
[Nicolynn] And then three desserts that also change daily.
[Michelle] Every day? Does it change? Wow.
[Nicolynn] It's very eclectic and very inventive. So most of
the seating is outdoors and it's on like a patio.
[Michelle] So it's almost like you're in someone's home.
[Nicolynn] It does. Patio. Patio.
[Andre] Yeah. What I felt like, is like a restaurant in Europe.
[Nicolynn] Okay.
[Andre] We were sitting in a cafe restaurant right on the street then we're right on
ocean avenue. So you have a fair amount of traffic going back and forth to the island.
So what did you have the last time you went Nicolynn?
They had a short rib lasagna.
[Michelle] Mmmm.
[Nicolynn] It was excellent. And then we finished with their zucchini carrot cake. And it was light.
[Michelle] I think you got me at that.
[Nicolynn] It was really, everything was just
excellent. I try to go once every few months just because it's kind of a Trek.
[Michelle] Well also to see what's on the menu. Right?
[Nicolynn] Right. It's probably fund to just check out and,
Try everything.
See what's going on.
Yeah. Of course.
Well, they're good about posting the menu online.
Oh, are they?
Every day.
So you gotta look it up and see what's what on.
What on social?
On their website.
They have a website and it's also on Instagram.
So how did you do when you went in?
So we started with a um,
[Michelle] Was this is your first time?
It was my first time.
[Michelle] Oh, great.
[Andre] I've driven by the place so many times.
[Michelle] What you drive by...
[Andre] And just didn't even realize it was there.
[Michelle] Right.
[Andre] Right. So we started what was a Cole, a cool soup? You know,
the waitress who says, okay, look, you know, we can just bring it out in two bowls.
That's right. [Andre] Two cops rather, which is instead bowl.
[Michelle] Why? Is that something that they don't normally do?
[Andre] They don't let you modify.
[Nicolynn] Right.
[Andre] That's what they don't let you do.
[Nicolynn] They politely. Right.
So I was surprised that, you know, they would put it in two cups or, you know.
No, but listen, hold on. Changing someone's recipe.
[Nicolynn] I see.
[Michelle] And, and sharing a bowl of soup is a very different thing. It's,
it's upsetting. Especially if the chef creates so many things on a daily basis.
And then you go and throw a bunch of hot sauce on it.
[Michelle] Yeah, right.
Did you notice that there aren't any salt and pepper shakers?
[Andre] Yes. I noticed that, too. It doesn't bother me.
And you don't need it.
I do that, too, to my restaurant.
[Nicolynn] Oh, good.
Yeah. It bothers me. It doesn't bother me if someone asks for it. I just can't. I mean,
we put that in it.
[Andre] Right.
[Nicolynn] Right. Especially before someone tastes it and they're already salt and peppering. Sure.
I mean, everybody's talent's a little bit different, but.
So what, what did you move onto?
It was a fish of the day. And the way it works and I'm sure,
you know, this for a fact is the things come out one at a time.
[Michelle] Sure.
[Andre] It did fill us up.
Yeah.
It came in a big bowl. There was nothing left in the bowl when we were done.
Wow.
It was good.
What did you have for dessert?
We had a lemon, maybe.
Lemon Berry Pie?
And don't let my memory sell those things short.
Cause it was good. And of course there was nothing left.
So they don't do cocktails. Right?
[Nicolynn] They don't. Just beer and wine.
[Michelle] Beer and wine. And I think it's really important that we tell people that it's cash only.
[Nicolynn] It is cash only.
[Michelle] Did you know that before you went in there Andre?
Yes. [Michelle] Oh, okay.
Didn't concern me. I think they said they have an ATM inside.
[Nicolynn] An ATM machine inside.
[Michelle] Okay. How did you find the prices?
It's handmade, not assembly line food. So the prices are perfect for that.
Nicolynn, Oceana was your pick. Go ahead and sum it up for us.
A very casual, quaint restaurant
with a limited menu, but the flavors are huge. And make sure to order the straight shooter pizza.
Andre?
Fresh, fresh, fresh. I think that is my best description of the food there.
You can check out the seasonal menu at Oceano kitchen located at 201 East Ocean Avenue in
Lantana. Open for dinner Tuesday through Saturday. Reservations are accepted for larger parties.
It's cash only. And the average price for dinner without drinks is about $60.