Obicà Mozzarella Bar (928 Broadway, 212-777-2754, and 590 Madison Avenue, 212-355-2217) has locations worldwide, with origins in Rome (which sparked the concept for Mario Batali and Nancy Silverton’s Mozza, in Los Angeles). Obicà showcases handmade bufala and burrata mozzarella cheeses, imported to New York City directly from the Campania region in Italy.
You can order the cheeses individually as part of a tasting board, but we think a pizza is the way to go. Obicà’s dough is made with authentic Italian flour and goes through a long, cool 48-hour fermentation, producing a crisp, chewy, and airy crust. Our favorite pizza takes the basic tomato-and-basil topped margherita two steps further toward greatness, with the addition of addictively salty, spicy, and smoky ‘nduja spread and four delicious blobs of the super-lactic cream bomb known as burrata.
The Village Voice is counting down to our Best of New York City issue in October. We’re combing the city every day, one dish at a time, to guide you to the most delicious food in NYC. These are our 100 Favorite Dishes for 2015, in no particular order, save for the top 10. To read about previous dishes, browse our 100 Favorite Dishes page.