Nestled in a corner of a tree-filled atrium is this cheese bar, the first stateside branch of a Roman chain. The fresh formaggi are treated with a reverence typical of sushi spots: A tasting of three, made exclusively from rich water-buffalo milk, included the “Paestum,” a silken ball with smooth skin coating a soft, juicy center. Perhaps the greatest of the curds was the stracciatella, a thick mixture of shredded cow’s-milk mozzarella bathed in cream. Unfortunately, Obikà’s fixings—stale bread, unrefined sides—fall short. Stick to the stellar dairy, which includes desserts like whipped ricotta with orange zest and honey.
Obikà Mozzarella Bar
|Venue name:||Obikà Mozzarella Bar||Contact:|
590 Madison Ave
|Cross street:||at 56th St|
|Opening hours:||Mon–Fri 7am–6pm; Sat, Sun 9am–6pm|
|Transport:||Subway: E, V to Lexington Ave–53rd St; 6 to 51st St|
|Price:||Average small plate: $12. AmEx, DC, Disc, MC, V|