SIT, MANGIA: Obika’s slick, open design makes it a magnet for style seekers. Rolled, sliced mozarella, below, is one way to showcase the star attraction. Fresh mozzarella is nothing new, but building a restaurant concept around it — well, that's a novelty. Nancy Silverton, Mario Batali and Joe Bastianich hinted at the idea when they planted a mozzarella bar at the center of Osteria Mozza's dining room in Los ...
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