Press

Press

The New York Times

Mozzarella's Moment. Obicà is Rome's and probably history's first mozzarella bar.

Wallpaper

This is definitive 'slow food' and each product has been thoroughly researched.

The Wall Street Journal

At Obicà, mozzarella is treated with reverence a sushi chef reserves for yellowfin tuna.

Traveler

At Obicà you can enjoy the country'spremier mozzarella di bufala, brought in daily from prize producers near Naples and Salerno.

WWD

The minimalist decor has a Japanese air, the clientele is fashion-forward and the food is presented like glistening, bite-size jewels.

The Denver Post

Hmm. Isn't Obicà a sushi bar in Osaka? No, Obicà (pronounced Oh-bee-KA) comes from obiccà, the word in the Neapolitan dialect meaning, Here it is.

Financial Times

It only takes a quick scan of the menu to set your stomach rumbling and your eyes darting around for a waiter.

Guardian

Nothing at Obicà will be more than 30 hours old, and includes other Italian rarities.

The Independent

Buffalo Charge. Mozzarella is the new sushi.

Departures

Our first night in Rome we stumbled upon Obicà, a mozzarella bar in Piazza Firenze, to which we returned again for dinner and lunch.

Luxos

Il tempio della mozzarella propone anche una degustazione comparata per diversa provenienza, servita in caratteristici piatti-vassoio per evocare modulazioni ed esperienze di sapori inedite.

Io Donna

Accanto a luoghi di culto del buon cibo all'italiana come Obicà, primo mozzarella bar esportato anche a Milano e Londra.

Gente Viaggi

Il nucleo centrale del locale è un acquario dove sono conservate le mozzarelle in vasche di vetro che vengono estratte solo al momento della degustazione.

Wine Spectator

It's all very high-concept, so don't be surprised if Obicàs soon open in New York and Tokyo.

R360 - Rome Navigator

Entrare da Obicà fa aprire il cuore e stimola i succhi gastrici.

Io Donna

L'idea geniale di un napoletano a Roma. Un bancone da sushi con bufale, trecce e bocconcini.

Eat-Out

Ottimi i vini campani e siciliani e i dolci completano l'offerta di un locale originale e innovativo.

L'Express

Un bar à mozzarella inspiré des sushi bars et ouvrant sur le place de Florence, qui offre une des plus belles terrasses de la ville.

MAX

Obicà - qui veut dire "et voici" - porte bien son nom. Les repas sont servis rapidement mais sans compromis sur la qualité.

Woman

Obicà. Uno delos locales mas in del momento.

Ansa International

It looks as if this Mozzarella Bar concept is going to be here, there and everywhere for a long time to come.

Lufthansa Magazine

Obicà ist modern und unkompliziert, zugleich angenehm und qualitätsbewuβt (Obicà is modern and uncomplicated, pleasant and at the same quality-conscious.

The Huffington Post

Obicà Mozzarella Bar: Celebrate Italian Style in Century City. At first glance, Okiba Mozzarella Bar might not appear to be an authentic Italian experience. But look past that and you'll discover that the food is as real as it gets.

KABC -Food Coach Lori Corbin

Cheese is OK for dieters, health watchers. When you are watching your weight and overall health, it is OK to say yes to cheese, according to the American Journal of Clinical Nutrition. Obicà in Century City has a fun way to get "cheesy" with a Mozzarella Bar.

JourneyPod

Chef’s Corner with Chef Simone Santopietro at Obicà. You may pass by and think it’s a Japanese sushi joint due to the interesting font choice of the logo. But nope, it’s authentic. It’s amazing. It’s Italiano!

Pacific Punch

Obicà Mozzarella Bar: Century City’s Slice of Neapolitan Cuisine. If you like fresh Mozzarella di Bufala Campana DOP melted in a wood-burning stove on stone-ground pizza dough, Obicà Mozzarella Bar may be your next food obsession.

JETSETextra

Obicà Mozzarella Bar Brings Real Neapolitan Pizza to LA. At first glance, it looks like an Asian restaurant with its bold red logo. However, once you step over the threshold, it’s clearly a mozzarella bar and pizzeria.

KCAL9 News

Dine on a Dime. The concept is simple: take the freshest ingredients at affordable prices, and you have an authentic Taste of Italy.

Squid Ink

Eat This Now: Obicà's Stracciatella di Burrata with Eggplant Caponata. Obicà Mozzarella Bar's thrice-weekly imports of Mozzarella di Bufala Campana DOP are displayed within glass cases like pastr.

Los Angeles

Obicà Mozzarella Bar. Fresh buffalo mozzarella is flown thrice weekly from Italy to LAX, where a special customs agent ensures the cheese arrives at the restaurants still dripping with cream.

Haute Living

Picks for Best of DineLA. Located at Beverly Center, the restaurant/bar is ideal for shoppers who like quick bites!

LA Times

From the Heart of Italy. The Italian chain has opened two locations in L.A malls: at the Beverly Center and at Westfield Century City. Standout offerings include fresh bufala, salumi, salads and pasta.

LA Times

Black Friday Openings. The second L.A. outpost of the Italian chain of mozzarella-focused restaurants is open in Beverly Center.

KIIS FM

On Air with Ryan Seacrest. It is heaven!

Fox 10 o'clock News

Obicà Mozzarella Bar offers a place to sip a glass of wine and taste some small plates and never say "hold the cheese."!

KCRW

This California outpost flies in their cheese three times a week from Italy. Jonathan likes the sausage n'duja and the mozzarella in carrozza.

LA Times

Welcome, mozzarella lovers - your favorite cheese is the star of the show at this sleek and urban café at Westfield Century City.

Huffington Post

An extraordinary and delicious example of Italian dedication to detail, fun and frolic, and exuberant enthusiasm for food.

UrbanDaddy

The sort of place that you can envision being filled with an only-in-Century-City swirl of power-lunching lawyers, shop-talking CAA agents and unemployed actresses indulging in some retail therapy.

Your Next Bite

The cream of the crop is definitely Obicà, Century City. (Beverly Center coming soon!)

FoodGPS

It’s tough to imagine a time when mozzarella wasn’t a central part of L.A.’s food lexicon.

Jaunt Magazine

Now this is a new restaurant to dine for.

Eater LA

Here in LA that translates to mozzarella imported from Italy's Paestum and Agro Pontino regions, meticulous attention to detail, and of course our local California bounty.

Squid Ink (LA Weekly)

As in Rome, the central feature of the restaurant is the line of glass tanks where globes of cheese, flown in a few times a week from Italy, float like Jeff Koons basketballs.