Obica, Mozzarella Bar in NYC

Obica was founded in 2004 to showcase the mozzarella di bufala of the Campagna region of Italy, a mozzarella with DOP (Protected Designation of Origin) designation.  It was patterned after Tokyo’s sushi bars.  The owner, Neapolitan Silvio Ursini, wanted an Italian restaurant that presented Italian food in a similar way.  Obica now boasts locations in the UK, Japan, Dubai and the United States.  I visited the Flatiron location here in NYC for lunch, specifically to try the mozzarella.  I got two appetizers,

carciofini, or roasted marinated artichokes

 

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and caponata alla Siciliana, or Sicilian eggplant casserole.

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I also tried the Bufala Classica (right) and the burrata al tartufo, mozzarella with black truffle.

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Ursini’s goal is to present fresh Italian food in a simple way.  I think the dishes I tried reflect that idea.  The bufala mozzarella is fresh, and the burrata, creamy with a nice earthy bite from the truffle.

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