When it launches on May 16th in Brookfield Place, next to the Hockey Hall of Fame, the latest outpost of the mini but global restaurant chain (Rome, Milan, London, New York, Tokyo, Istanbul and Beverly Hills) will specialize, as it has since 2004, in one main ingredient: Mozzarella di Bufala Campana *DOP (denomination of protected origin.)
I know what you’re thinking: “How odd.” True enough, though after a sneak sampling this week, to that I answer: “But how delicious.”
Simplicity is where it’s at, at Obika Mozzarella Bar. As in the best varieties of mozzarella, including DOP Stracciatela di Burrata (like oozing cheesy cream heaven), Ricotta, and Smoked Provola. (The smoked one tastes like a Milanese cookout.) All of this prized mozzarella comes in tasting plates, salads, stuffed, or whipped into starters, pastas and pizzas. Oh yeah, and the city has a new contender for best tiramisu.
Onion and garlic aren’t used in this kitchen, so don’t come here if you’re looking for a spicy meat-a-ball-a! But do visit if you want to sit in a sunny downtown atrium and sip some crisp whites from Campania (or intense reds from Sicily and Tuscany) while eating pure, unadulterated authentic Italian food.
But really, mostly cheese.