LA LOCAL

The Huffington Post: Obika Mozzarella Bar: Celebrate Italian Style in Century City
"At first glance, Okiba Mozzarella Bar might not appear to be an authentic Italian experience. But look past that and you'll discover that the food is as real as it gets."

KABC -Food Coach Lori Corbin: Cheese is OK for dieters, health watchers
When you are watching your weight and overall health, it is OK to say yes to cheese, according to the American Journal of Clinical Nutrition. Obika in Century City has a fun way to get "cheesy" with a Mozzarella Bar."

JourneyPod: Chef’s Corner with Chef Simone Santopietro at Obika
"You may pass by and think it’s a Japanese sushi joint due to the interesting font choice of the logo. But nope, it’s authentic. It’s amazing. It’s Italiano!  "

Pacific Punch: Obikà Mozzarella Bar: Century City’s Slice of Neapolitan Cuisine
"If you like fresh Mozzarella di Bufala Campana DOP melted in a wood-burning stove on stone-ground pizza dough, Obikà Mozzarella Bar may be your next food obsession. "

JETSETextra: Obika Mozzarella Bar Brings Real Neapolitan Pizza to LA
"At first glance, it looks like an Asian restaurant with its bold red logo. However, once you step over the threshold, it’s clearly a mozzarella bar and pizzeria."

KCAL9 News Dine on a Dime
"The concept is simple: take the freshest ingredients at affordable prices, and you have an authentic Taste of Italy"

Squid Ink: Eat This Now: Obika's Stracciatella di Burrata with Eggplant Caponata
"Obika Mozzarella Bar's thrice-weekly imports of Mozzarella di Bufala Campana DOP are displayed within glass cases like pastr"

Los Angeles: Obikà Mozzarella Bar
"Fresh buffalo mozzarella is flown thrice weekly from Italy to LAX, where a special customs agent ensures the cheese arrives at the restaurants still dripping with cream"

Haute Living: Picks for Best of DineLA
"Located at Beverly Center, the restaurant/bar is ideal for shoppers who like quick bites!"

LA Times: From the Heart of Italy
"The Italian chain has opened two locations in L.A malls: at the Beverly Center and at Westfield Century City. Standout offerings include fresh bufala, salumi, salads and pasta"

LA Times: Black Friday Openings
"The second L.A. outpost of the Italian chain of mozzarella-focused restaurants is open in Beverly Center."

KIIS FM: On Air with Ryan Seacrest
"It is heaven!"

Fox 10 o'clock News
"Obika Mozzarella Bar offers a place to sip a glass of wine and taste some small plates and never say "hold the cheese."!"

KCRW
"This California outpost flies in their cheese three times a week from Italy. Jonathan likes the sausage n'duja and the mozzarella in carrozza"

LA Times
"Welcome, mozzarella lovers — your favorite cheese is the star of the show at this sleek and urban café at Westfield Century City."

Huffington Post
"An extraordinary and delicious example of Italian dedication to detail, fun and frolic, and exuberant enthusiasm for food."

UrbanDaddy
"The sort of place that you can envision being filled with an only-in-Century-City swirl of power-lunching lawyers, shop-talking CAA agents and unemployed actresses indulging in some retail therapy."

Your Next Bite
" The cream of the crop is definitely Obika, Century City. (Beverly Center coming soon!)"

FoodGPS
"It’s tough to imagine a time when mozzarella wasn’t a central part of L.A.’s food lexicon."

Jaunt Magazine
"Now this is a new restaurant to dine for."

Eater LA
"Here in LA that translates to mozzarella imported from Italy's Paestum and Agro Pontino regions, meticulous attention to detail, and of course our local California bounty."

Squid Ink (LA Weekly)
"As in Rome, the central feature of the restaurant is the line of glass tanks where globes of cheese, flown in a few times a week from Italy, float like Jeff Koons basketballs."

GLOBAL

The New York Times
"Mozzarella's Moment. Obikà is Rome's and probably history's first mozzarella bar."

The New York Times
"A visit to the one in Rome gave Nancy Silverton the idea for Mozza in Los Angeles. "'I saw Obikà and I said, perfect - a mozzarella bar' explained Nancy Silverton."

The Wall Street Journal
"At Obikà, mozzarella is treated with reverence a sushi chef reserves for yellowfin tuna."

Financial Times
"It only takes a quick scan of the menu to set your stomach rumbling and your eyes darting around for a waiter."

The Guardian
"Nothing at Obikà will be more than 30 hours old, and includes other Italian rarities."

The Independent
"Buffalo Charge. Mozzarella is the new sushi."

The Denver Post
"Hmm. Isn't Obikà a sushi bar in Osaka? No, Obikà (pronounced Oh-bee-KA) comes from obiccà, the word in the Neapolitan dialect meaning, 'Here it is.'"

Wallpaper
"This is definitive 'slow food' and each product has been thoroughly researched."

WWD
"At Obikà you can enjoy the country's premier mozzarella di bufala, brought in daily from prize producers near Naples and Salerno."

Wine Spectator
"It's all very high-concept, so don't be surprised if Obikàs soon open in New York and Tokyo."

Departures
"Our first night in Rome we stumbled upon Obikà, a mozzarella bar in Piazza Firenze, to which we returned again for dinner and lunch."

L'Espresso
"Mozzarella Bar. Cibi veloci e di qualità. E' la tendenza dei nuovi spazi gourmet"

Gente Viaggi
"Il nucleo centrale del locale è un acquario dove sono conservate le mozzarelle in vasche di vetro che vengono estratte solo al momento della degustazione."

Io Donna
"L'idea geniale di un napoletano a Roma. Un bancone da sushi con bufale, trecce e bocconcini."

La Presse
"Obika - qui veut dire "et voici" - porte bien son nom. Les repas sont servis rapidement mais sans compromis sur la qualité".

Woman
"Obikà. Uno de los locales mas in del momento."