Obikà Mozzarella Bar, located in New York City’s IBM Atrium, features a menu of fresh mozzarella cheese and sliced meats and fish. The average guest check is between $15 and $21, said managing partner Anthony Fauci.

New York’s kiosk-style Obikà is the first of 20 locations planned for the U.S. by Innovative Hospitality Concepts (IHC). Other locations are open in Italy, Kuwait, London and Tokyo.

Obikà opens at 7 a.m. daily and closes at 6 p.m. The kiosk-style restaurant seats 36. This year, the concept is expected to gross $2 million, said Anthony Fauci, managing partner of Innovative Hospitality Concepts.

Obikà’s menu is centered around varieties of Mozzarella di Bufala Campana DOP (Protected Designation of Origin). Pictured here is the Prosciutto di Parma DOP, which sells for $14.

Obikà’s mozzarella paired with smoked wild salmon sells for $17. The menu also features organic salads, antipasti and desserts. Fresh mozzarella is shipped to the restaurant from Italy almost every other day.

Salmon rolls are another popular menu item. Since the restaurant does not have a traditional kitchen, build-out costs are greatly reduced. "We’re not chef driven, we’re product driven," said Anthony Fauci, managing partner.

Obikà is the first mozzarella bar in Manhattan. In addition to its breakfast, lunch and weekend menu, the restaurant also hosts a Sunday brunch. Catering is another large sales component, said managing partner Anthony Fauci.