Of late one of my favorite dining spots in Los Angeles is Obica Mozzarella Bar. I have frequented two of their locations, Santa Monica and West Hollywood. There is something about the Italian Cuisine, its presentation and the atmosphere that is very inviting. The owner’s passion makes this small plates authentic Italian restaurant very special. This article will encapsulate several visits to Obica Mozzarella Bar.
Silvio Ursini founded Obica Mozzarella Bar in 2004 in Rome. Do not be mistaken by the name. Although Obica has a Mozzarella Bar the restaurant serves a variety of Italian dishes. Every visit has proven that not only is this restaurant serving authentic Italian cuisine but also the staff goes overboard to enhance one’s dining experience.
Obica Santa Monica RestaurantThe restaurant is a Mozzarella bar and more. If you love Mozzarella or Burrata, Obica is a must. Mozzarella Di Bufala comes from Campania, Italy, the Protected Designation of Origin for truly the best Mozzarella. It is shipped in twice a week, guaranteeing freshness. The restaurant features an outstanding wine list. In fact, Thursday nights wine is 50% off.
The menu is seasonal and changes about twice a year with the exception of the specials, which are more seasonal.
Although Obica Mozzarella Bar is a chain of restaurants, it presents high quality and authentic foods at each one. Raimondo Boggia, CEO Obica Group describes the concept as, “Obicà Mozzarella Bar is a casual and contemporary Italian restaurant. The atmosphere is welcoming; the design is warm and bright. Obicà suggests a genuine Italian dining experience centered on the freshest Mozzarella di Bufala Campana DOP from Italy, fresh homemade pasta and other authentic products from Italy’s rich regional heritage.”
Raimondo Boggia, CEO Obica with the Obica cook book.Obica Mozzarella Bar currently has 21 locations around the world. There are 2 in Rome, 3 in Milan, 1 in Florence, 1 in Palermo, 5 in London, 2 in New York, 3 in Los Angeles and 4 in Japan.
Obicà has created its own version of the farm to table concept because when it comes to certain items Italy literally comes to your table in a fresh inviting way. It premise according to Raimondo is “Obicà brings classic and regional Italian cuisine to new levels of taste of contemporary gourmets. The focus is on the ingredients: fresh, organic local produce paired with a curated selection of imported Italian artisanal specialties. Our light cooking methods respect the quality of these ingredients, combining them in dishes, which delight the eyes as well as the taste buds.”
Obica BurrataWhen it comes to wine, Obica has an incredible Italian wine list. As Raimondo is a Sommelier the wine list reflects his expertise. The philosophy behind there wine, cocktail and spirits is that “Obicà offers a sommelier-curated selection of more than 100 wine labels from the most interesting Italian producers; at the bar our cocktail program reflects the same values as our kitchen: the quality of ingredients first and foremost. The best spirits are mixed with fresh herbs, fruit and vegetables; syrups, infusions and juices are homemade daily.”
Our wine Selection during our visit to ObicaThe Cuisine:
My first experience with Obica was in Santa Monica last July when I was invited to a tasting of Cusumano Wines. Not only was I impressed with these Sicilian wines but it was the Italian cuisine that grabbed me. The presentation was exciting to look and the food was delicious from appetizers to the Risotto with peas and the stuffed chicken breast. I promised myself I would be back.
The presentation of the Squid Salad, the dish hooked me on ObicaAbout a month later I was invited to an Antinori Italian wine tasting at Obica in West Hollywood. At this tasting, it was the baby lamb chops that enticed me to return to the restaurant.
Obica Agnello – Lamb Chops Scottadito with Spinach StrudelKnowing it was time for a more formal meal without a sponsored media wine tasting, I went back in December with SoCal Restaurant show radio host Andrew Harris. On this occasion, I really got to sample what Obica has to offer. Dinner began with the Tartare di Salmone, a wonderful appetizer that pairs Salmon with an Avocado and poppy seed sauce. My entrée was the Agnello – Lamb Chops Scottadito with Spinach Strudel. Andrew enjoyed the pizza and a pasta dish.
Obica Italian CuisineDessert consisted of Semifreddo al Croccante Salato – Salted Carmamel Brittle and Zabaione Gelato and Torta di Capri, a flourless chocolate and almond cake.
On this occasion, I enjoyed a Capichera Vign’ Angena Vermentino and a Sangiovese, the 2012 Rocca di Frassinello from the Maremma region of Tuscany.
Obica the Dentice – Red Snapper, Passito Wine Reduction, Taggia Olives, Fava Beans and White Turnip PuréeMy next visit was for my husband’s birthday and here I enjoyed Cavolini e Speck – Brussel Sprouts, Speck, Pine Nuts and a salad called Soncino e Avocado – Mâche, Arugula, Radicchio, Avocado, Almonds. While I had the Dentice – Red Snapper, Passito Wine Reduction, Taggia Olives, Fava Beans, and White Turnip Purée, my husband had the Petto di Pollo – Free-Range Chicken Breast, Black Truffle-Parmigiano Reggiano Stuffing over Wilted Black Kale.
Obica -Petto di Pollo – Free-Range Chicken Breast, Black Truffle-Parmigiano Reggiano Stuffing over Wilted Black Kale.On this occasion, our dessert was the Pera al Nero d’Avola, a pear poached in a Nero d’Avola Wine Reduction with lemon Sorbet. Our wine was a Bruni Marteto from Morellino di Scansano in Tuscany.
Finally, I was invited to an Anselmi wine tasting at the West Hollywood location of Obica. Here we paired Soaves to Obica’s Italian cuisine. Again the Tartare di Salmone was my pick for these wines made with the Gargenega grape. The Risotto al Tartufo Nero – Porcini Mushrooms and Black Truffle also paired nicely.
Overall I have had excellent service and delicious food every visit to Obica as they bend over backward for my dietary needs and restrictions. Obica shows that Raimondo’s concept, bringing the authentic Italian cuisine and dining experience to Los Angeles appears to prove itself time and time again.
Desserts at Obica include a Flourless Chocolate Cake and Pera al Nero d’Avola.As to Obica’s future here is what Raimondo says, “Obica wants to bring its restaurants in other main cities of the United States. Upstate New York, Brooklyn, Washington DC, Seattle and Boston on the East Coast, Chicago, San Francisco, Austin Texas, Pasadena.”
Obica Mozzarella Bar
606 Broadway
90401 – Santa Monica
Tel. (310) 393-6633
santamonica@obicausa.com
Hours:
Sunday-Thursday: 12 pm to 10 pm
Friday-Saturday: 12 pm to 11 pm
8630 Sunset Blvd.
90069 – West Hollywood
Tel. (310) 360 5983
la-sunset@obicausa.com
Hours:
Sunday-Thursday: 12 pm to 10 pm
Friday-Saturday: 12 pm to 11 pm