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.
|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|
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