Article

Ones to watch: ObikÃ  Mozzarella Bar

The concept, open in Manhattan's IBM Atrium, highlights varieties of Mozzarella di Bufala Campana DOP.

October 6, 2009 by Valerie Killifer — senior editor, NetWorld Alliance

The first ObikÃ Mozzarella Bar opened in Rome in 2004 and by the end of 2008, there were 12 locations scattered throughout Europe and Asia. ObikÃ is Neapolitan dialect for "here it is" and the environment is inspired by sushi bars.

The menu is centered around Mozzarella di Bufala Campana DOP (Protected Designation of Origin), a distinctive cheese made under strict European regulations in a limited area of Campania, Italy.

The concept was brought to the United States in October 2008 by New York-based brothers Anthony and James Robert Fauci, managing partners of Innovative Hospitality Concepts. The kiosk-style restaurant seats 36 and is expected to generate $2 million in revenue this year, said Anthony.

The company has a goal of opening 20 ObikÃ Mozzarella Bar locations in the Eastern United States over the next 10 years.

The restaurant also was named one of the 50 great ideas of the year by Restaurant Business.

Click hereto view a slideshow of ObikÃ Mozzarella Bar in New York City.