Rather than traditional appetizers and main courses, our dishes are meant for sharing and come out from our small kitchen steadily throughout your meal. Stop by, say hi, and grab a table, or a seat at our chefs counter. If there is a wait , put your name on the list and we will seat you as soon as we can. This is our home, and you are our guest.
locally inspired
Oceano Kitchen is a casual neighborhood restaurant from husband and wife team, Jeremy & Cindy Bearman. Each morning we create a new dinner menu inspired by what is local, fresh and can be beautifully crafted. Because exceptional food begins with great ingredients, we are very selective about the sourcing of our product. We work with only a handful of farmers, fisherman and purveyors that care as much about quality as we do.
Jeremy Bearman, a Cornell School of Hotel Administration graduate, pursued his culinary passion after graduation. Starting in small restaurants, he rose through the ranks at Daniel Boulud's Bistro Moderne in NYC, becoming Executive Sous Chef under mentor Jean Francois Bruel. He later served as Executive Chef at the Ritz Carlton in Las Vegas and Executive Sous Chef at Joel Robuchon's L'Atelier in the MGM. In 2007, he opened Lark Creek Steak in San Francisco, recognized by Esquire Magazine as one of the best new restaurants. Returning to NYC in 2008, he opened Rouge Tomate as Executive Chef, earning a Michelin star for six consecutive years. Jeremy expanded his culinary footprint with ventures like Malliouhana in Anguilla and One Door East in Fort Lauderdale. Committed to supporting local farmers and artisans, he actively participates in charitable food events and sustainable food initiatives, including James Beard's Boot Camp for Policy Change. Oceano Kitchen serves as his workshop, embodying his simple, seasonal, and clean cooking style. Jeremy, along with his sous chef Eric and wife Cindy, crafts a daily-changing menu, fostering a strong connection with his guests in the open kitchen, where he knows each regular by name. Celebrating his James Beard nomination at Oceano Kitchen, Jeremy continues to evolve his culinary artistry.
Cindy Bearman
Cindy Bearman began her career in NYC working for many noted restaurants including Gotham Bar & Grill, DB Bistro Moderne, Café Boulud and Le Cirque. It was during her tenure in Las Vegas with Chef Bradley Ogden, a pioneer of the farm-to-table movement, that her passion for working with sustainable, well-sourced ingredients began. She returned to NYC to help open Jean-Georges' ABC Kitchen as the pastry chef. Before Oceano Kitchen Cindy worked as a food editor for Martha Stewart Living and Weddings. She also spent time as a freelance food stylist and recipe developer, which included projects at NBC's The Today Show, Food Network Magazine, and New York Magazine. Her approach to creating desserts at Oceano Kitchen is to not overcomplicate a dish, but to highlight great ingredients that are prepared well and with a bit of whimsy.
Chef de Cuisine
ERIC SHEREMETA
ERIC, ORIGINALLY FROM ROCHESTER, NY, DEVELOPED HIS LOVE FOR FOOD IN HIS SICILIAN GREAT GRANDMOTHER'S KITCHEN. HE SPENT 6 YEARS AS SOUS-CHEF AT PRIME CATCH AND 4 YEARS AS EXECUTIVE CHEF AT KAPOW NOODLE BAR BEFORE JOINING OCEANO KITCHEN. HIS SPARE TIME Activities include HUNTING and FISHING.
General Manager
SUE BROWN
After having worked at many of Portland, Maine’s best restaurants, Sue relocated to South Florida. She helped to open Oceano Kitchen in February 2017 and has very quickly become the face of our small, neighborhood restaurant. She knows all of our regulars by name and leads our service team.
Info
Service Hours
SEASON HOURS (OCTOBER TO MAY)
Tuesday - Saturday : Open 5:30pm until .... Closed : Sunday & Monday
SUMMER HOURS (JULY TO SEPTEBMER)
Wednesday - Saturday : Open 5:30pm until .... Closed : Sunday, Monday & Tuesday
Extra
CA$H ONLY
No checks or credit cards. An ATM is located inside our location.
Available only for parties of 6+. Must Complete at least 24 hours in advance and receive email confirmation.
Due to limited seating reservations of less then 6 will not be accepted. Parties of 10 guests or more will require a deposit and will be charged per head for food.