The Italian mozzarella purveyor, Obikà, is slowly creeping into the US market. Importing mozzarella di bufala (yes, made with real bufala milk) three times a week, they seek to seamlessly blend imported Italian ingredients with local produce. In March, the Los Angeles location became the first in America to introduce Obikà's style of pizza.
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Obviously, you're not being served rubbery hunks of Polly-O. In fact, helpful servers with thick Italian accents (like at Nooi and Timi's, much of the staff appears to have been exported, as well) explain each mozzarella and instruct you to work from mild to strong.