Obicà Mozzarella Bar Restaurant Review: If Japan and Italy were on a collision course, it might look something like Obicà (formerly spelled Obikà), a Midtown outlet of a popular eatery in Rome. Don’t let the chefs slicing and dicing behind the long counter-top bar fool you: this is no sushi joint. It’s a mozzarella di bufala bar, serving up three varieties of the cheese: a chewy and bland version from Vermont, a soft cheese from Paestum, and a robust version called Pontina. Cheeses can be mixed and matched with cured meats; the usual suspects are on offer (prosciutto, speck, mortadella). The location inside a high-ceilinged atrium makes for a pleasant environment. A handful of sandwiches --- made with mozzarella, cured meats, tomato and arugula --- are also available.
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