ObikÃƒÂ Mozzarella Bar premiered in the United States last fall, bringing the global, sushi-esque phenomenon to New York. ObikÃƒÂ , with its ingredient-driven menu centered around buffalo mozzarellas, has proven to be an innovative and exciting “fresh casual” metro dining concept.
The partners behind the successful venture, united under the company name of Innovative Hospitality Concepts (IHC), are now committed to serious expansion plans, with a goal of opening 20-plus mozzarella bars in the Eastern United States in the next 10 years.
ObikÃƒÂ (Neapolitan dialect for “Here it is!”) applies the appeal of a sushi bar to authentic Italian foods. Simple, organic ingredients and friendly service are crucial elements to the culinary experience at ObikÃƒÂ , which sprang from a single unit in Rome (2004) to the current 12 units in major cities around the world, including Milan, London, Tokyo, Kuwait City, Florence, and New York.
The partners envision New York as the starting point for expansion into other Eastern U.S. metropolitan areas.
With an average lunch check of $18, ObikÃƒÂ ‘s mid-priced a la carte menu offers a selection of decadent mozzarellas, imported fresh from Italy three times a week, as well as other Italian delicacies such as bresaola, prosciutto crudo di Parma DOP aged 16 months, and mortadella al pistacchio.
Although ObikÃƒÂ ‘s main draw is buffalo mozzarella, the menu also presents a selection of panini, piadina, freshly baked viennoiserie, organic salads, pastas, handcrafted organic coffees, espresso drinks, freshly squeezed organic juices, and other delicacies. Guests can enjoy their meal either at the restaurant or use ObikÃƒÂ ‘s take-away, delivery and catering services on or off the premises.
No word on whether mozzarella bars will be coming soon, to, say, Peoria. Or, Springfield, MO. But, who knows? This could be one of those â€˜emerging trendsâ€™ that really catch fire.
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