Obika’s ingredients are so carefully curated that the staff can point out the exact region in Italy, or even the exact city, from which they came. Compared to the restaurant's other prized, imported ingredients—smoked prosciutto, white salame, capers, parmigiano reggiano—it seems the mozzarella is the most prized of all. The mozzarella is shipped to the restaurant three times a week to ensure its freshness, and the European Union certifies that each batch has been prepared in the traditional fashion.
All this attention to detail makes Obika’s menu equally as flavorful as it is authentic. Layers of fresh pasta burble with mozzarella and beef ragu in the housemade lasagna, and mint pesto brings spice to a free-range chicken breast pan-sautéed with artichokes. The kitchen’s oven takes center stage to fire pizzas that, once again, put the carefully cultivated cheese on display. And of course, it wouldn’t be a full-course Italian meal or a day when kids siege power from their babysitters without dessert: the tiramisu and a ricotta mousse sprinkled with pine nuts take the cake. Servers may even shout “Obika!” when they deliver dishes to tables—it means “here it is!” in Italian, and demonstrates just how excited they are about the contemporary, authentic Italian fare their eatery dishes out.