OOBATZ
Pizza restaurant · Saint-Ambroise ·
Sourdough pizzas, decadent desserts, natural wines, craft beer
Sourdough pizzas, decadent desserts, natural wines, craft beer
"An intimate pizzeria in the 11th arrondissement serving widely talked-about slices and indulgent desserts like pizzookies topped with ice cream. The small dining room accepts reservations and opens for dinner at 6 p.m., making it a convenient, relaxed option for families seeking a casual evening meal—just be sure to book ahead given the limited space." - Maddy Odom
"This 2024 spin-off from a once-Michelin-starred project is led by American baker Daniel Pearson and spotlights superb sourdough through 36-hour leavened dough pizzas that are thin and crispy. Pies come with classic tomato bases as well as white specials that showcase seasonal produce (zucchini among examples), and the restaurant’s popularity means reservations open two weeks in advance — set an alarm to secure a table." - Eleanor Aldridge
"Born from a beloved pizza pop-up, this brick-and-mortar focuses on slow-fermented sourdough crusts and a tight, inventive pizza menu—think white asparagus with preserved lemon or tiny meatballs with red onion and chives. The blonde-wood dining room feels airy and fresh; order the No. 6 “surprise du chef,” which recently featured dollops of duck ragù nestled among melty pockets of cheese, and embrace pizza as the evening’s star instead of typical bistro fare." - ByBon Appétit Staff & Contributors
"Named for the Italian American word for crazy, Oobatz is the permanent home for American sourdough baker Dan Pearson, whose Pizzamarole specialty pizza pop-ups over the last 18 months regularly sold out at Le Rigmarole. This new space accommodates up to 45, including a counter for walk-ins, but fans of the pop-up will be glad to hear that’s about all that has changed. The menu is still built around six sourdough pies (including one chef’s surprise), which could be topped with polpette, caciocavallo, and strips of red onion, or with endive, bleu de chèvre, and scamorza. There are also a handful of decadent desserts, like the pizzookie, a jumbo-sized chocolate chip cookie served hot with vanilla ice cream, and an apple crumble big on cinnamon and cheesecake ice cream. Be sure to pair your pies and sweets with a bottle of natural wine or some of Pearson’s favorite craft beer on tap from Basqueland. Located in the 11th arrondissement." - Lindsey Tramuta
