Obicà Flatiron

Photo: Evan Sung

Your connection to the freshest mozzarella this side of Atlantic

By Hannah Howard

Obicà means “here it is” in Italian, and the “it” here refers to one of the most delicious of all classic Italian ingredients: mozzarella. The folks at Obicà Mozzarella Bar fly theirs in from carefully selected farms in Campania, in southwest Italy. Creamy, oozy, and sweet mozzarella di bufala Campana DOP is the star at the show at this convivial outpost of a small Italian restaurant empire, with high ceilings, a clean, modern décor, and a cheerful buzz.

The mozzarella comes in myriad incarnations, and you can try a whole selection in the aptly named Mozzarella Sampler. From classic buffalo mozzarella, to luxuriously tender burrata sprinkled with black truffle, to lightly smoky mozz, there’s no way to go wrong. A selection of salumi, from air-cured 20-month aged prosciutto di Parma to mortadella studded with pistachios, makes an excellent foil to all that cheese. Pair it with a bottle from Obicà’s vast selection of Italian wines, or an aperetivo like a refreshing spritz or surprise yourself with one of their simple but amazing “garden-to-glass” unique cocktails.
The dishes here are designed to be shared. Pizza is revelatory—Obicà serves up a light, crispy crust from a dough made with stone-ground Petra del Molino Quaglia flour that’s left to rise slowly for at least 48 hours. It’s topped with organic tomatoes, fresh basil, and—you guessed it—mozzarella di bufala. Salads and pasta are also on offer, like trofie twists tossed with fragrant pesto and string beans. If you’re after an entrée to have all to yourself, branzino with black-eyes peas and cherry tomatoes or grass-fed Angus filet are wonderful choices. Just be sure to save room for the desserts, prepared following recipes of the Italian tradition, with a contemporary flair.


Sun–Thu noon–10 PM; Fri–Sat noon–11 PM

price range

$17 (Bufala DOP e pomodoro pizza) to $32 (sliced grass-fed Angus filet)