Renowned baker Dan Pearson has returned to Ménilmontant, this time with a permanent pizzeria, Oobatz, offering his signature naturally fermented, crispy pizzas. Following the success of a brief pop-up venture in late 2022, Pearson’s latest establishment has already started to catch the attention of Paris’ pizza lovers.
Back in 2022, Pearson, known for his work at Ten Belles and his passion for natural sourdough, launched a temporary pizzeria in the location of Rigmarole, a former Michelin-starred restaurant. Though short-lived, it quickly became a favorite among locals. Now, after much anticipation, Pearson is back with a more permanent setup at Oobatz, serving up pizza creations that reflect his dedication to the craft of bread-making.
Pearson’s pizzas are made with dough that ferments for 36 hours, giving them an irresistibly light and crispy texture. The menu is simple yet refined, offering just six pizzas, priced between €16 and €24, that rotate with the seasons. Among the standout dishes are the polpette pizza with cacciocavallo, tomato sauce, and onion (€24), and the chef’s carte blanche creation, which featured winged spinach on the day of our visit (€16).
The experience at Oobatz is meant for sharing, with pizzas served one after the other, creating a communal dining atmosphere. These pizzas follow a New York-style trend, popular in Paris, but with Pearson’s unique touch.
For dessert, the offerings are equally indulgent. Options include a chocolate chip pizookie with Ugandan vanilla ice cream (€13), a nectarine crumble with cheesecake ice cream (€14), and a banana ice cream (€6). However, after indulging in two pizzas, dessert wasn’t on the agenda for us.
Reservations at Oobatz open two weeks in advance, but walk-ins are welcome as the restaurant has a large dining area, including standing tables and communal seating.
Details:
Address: Oobatz, Ménilmontant, Paris
Reservations: Open 2 weeks ahead, with limited spots for walk-ins.
