Fodor's Expert Review Jerk Oceano

Once strictly a pizza place—some say the best in the county—this tiny deck-fronted spot now serves eclectic American cuisine, with a once-a-week night of pizzas. Take cash and your patience along if you're going; everything is made to order, one order at a time. The small menu changes daily, depending on what's on the farm truck that day. Despite the limited menu and strict rules (no credit cards, no substitutions, no take-out, no perfume) it's perpetually on a wait. And don't even think about rushing the chef. Really good food takes time.