Dishers, I discovered a restaurant in Rome called Obika and we have to do whatever it takes to get one in Dallas. Okay, so I’m a little late to the mozzarella bar party–this place has been written about in the New York Times, Wall Street Journal, and a host of European publications. Currently there are locations in Rome, Milan, London, Turin, Kuwait City, and New York. One side of the menu offers four mozzarellas (paestum, pontina, affumicata, and stracciatella di burrata) and a long list of salamis, fish, vegetables, and condiments to mix and match. Pictured is the burrata with a plate of salami made from free range Cinta Senese pigs in Tuscany. I could eat this every day. We also tried a panini stuffed with hand-cut prosciutto, from San Daniele, mozzarella di bufala, sliced tomatoes, and chopped basil on olive bread. I could eat this every night. Check out their website and more pictures below.
From top: Behind the mozzarella bar; the mozzarella and meat case; burrata and Cinta Senese salami; panini with prosciutto on olive bread.
