Oobatz

At Oobatz, British-born chef-baker Dan Pearson showcases his mastery of sourdough with thin, crisp pizzas that ferment for 36 hours, resulting in a crust that is impossibly light yet deeply flavorful. The concise à la carte menu features just six pizzas, each changing with the seasons, from bright pairings like asparagus and lemon to rich combinations such as salsiccia and caciocavallo. The rustic, brick-lined space sets the stage for Pearson’s craft-driven approach, and playful desserts like the “pizzokie” or tangy lemon ice cream round out a meal that celebrates simplicity, precision, and bold flavour.