Burrata literally means “buttered” in Italian and burrata lovers are practically cultish in their adoration for the fresh Italian cheese dish. From first appearances, the burrata resembles a ball of mozzarella, but inside the outer pouch is a soft, almost yolky, stringy curd and fresh cream. Here are 12 restaurants for burrata dishes, from D.C.’s buzzy meet-up spot The Smith to the great-for-dates Tinker Street in Indianapolis, to tuck into a pillow of rich, creamy goodness. Not near one of these spots? Visit OpenTable and discover the restaurant that’s right for you.
Blue Fin, New York, New York
The ball drops in Times Square each New Year’s Eve — and a celebrated ball of burrata drops on the Burrata & Brooklyn Smoked Salmon bowl at this TS restaurant. The breakfast dish also contains eggs, avocado, smoked salmon, and a cauliflower panzanella salad. Make a reservation at Blue Fin.
Bistronomic, Chicago, Illinois
Chef Martial Noguier serves an Instagrammable asparagus and burrata salad at this Gold Coast spot. It’s built with burrata cheese (of course!), candied lemon, yuzu-tobiko caviar, mint, and citrus vinaigrette. Make a reservation at Bistronomic.
Tinker Street, Indianapolis, Indiana
The Di Stefano Burrata dish at tiny romantic Tinker Street has a fan following. It stars preserved tomatoes, garlic chips, capers, olive powder, arugula, and a baguette. Bonus: score a complimentary glass of Champagne and toast your date. Make a reservation at Tinker Street.
Occidental Grill & Seafood, Washington, D.C.
This power dining spot‘s Occidental burrata is crispy, tangy, sweet, and spicy. Executive chef Jake Addeo’s artsy dish combines creamy mozzarella, baby arugula, crispy eggplant, apple, pickled green tomatoes, beet jam, and chili salt. Make a reservation at Occidental Grill & Seafood.
The Smith-Penn Quarter, Washington, D.C.
Some days, you just want your burrata in a sammie. The grilled chicken sandwich is built with a grilled chicken breast, slow-braised tomato jam, basil aioli, baby arugula, that burrata, and a toasted sesame semolina. There are also four locations in New York City, also. Make a reservation at The Smith-Penn Quarter.
Amici’s Ristobar, San Diego, California
Southern Italy meets Cali with chef Rhoelle Gabriel’s Italian-slant menu. The simple burrata caprese features silky burrata and seasonal California produce including arugula and vine-ripened and cherry tomatoes. Make a reservation at Amici’s Ristobar.
Industry Kitchen, New York, New York
Brooklyn Bridge and Brooklyn skyline views steal the show, as does the burrata salad. The dish is made with beetroot carpaccio, apple sticks, toasted almonds, basil, saffron aioli — and melt-in-your-mouth burrata. Make a reservation at Industry Kitchen.
Smith & Wollensky, Boston, Massachusetts
Smith & Wollensky’s delightful burrata is paired with olive oil-roasted tomatoes, aged balsamic, basil, and a crostini — for crunch to complement the rich-but-not-too-indulgent burrata’s creaminess. It is available nationwide. Make a reservation at Smith & Wollensky.
Nico Osteria, Chicago, Illinois
An elevated take on the classic burrata app, the cheesy ball is sprinkled with black lime and crowns a light bed of endive and seaweed with a crispy potato garnish — a nice beginning to an autumn patio meal. Make a reservation at Nico Osteria.
Bruno’s Italian Kitchen, Brea, California
The mozzarella burrata stars local heirloom beets, shaved fennel, arugula, pistachios, extra virgin olive oil, and balsamic vinegar and is a shout-out to chef-owner Peter Serantoni’s Nonna Maria and Papa Bruno. Make a reservation at Bruno’s Italian Kitchen.
Citizen Rail, Denver, Colorado
The sourdough garlic knots and burrata dish fired up here is a spin on the classic bar fare. The burrata sits atop a garlic knot and is dolled up with garlic oil, balsamic eggplant relish, and Tasmanian pepper berry. Make a reservation at Citizen Rail.
New York Ribalta, New York, New York
Chef Pasquale Cozzolino’s burrata is inspired by authentic burrata made in Andria, Puglia, and is served here in two dishes — with flakes of black truffle on a bed of arugula and cherry tomatoes, and as a reinvented tomato bruschetta with that creamy burrata floating atop. Make a reservation at New York Ribalta.
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Laurie Bain Wilson is a Boston-based journalist, author, and essayist who writes often about travel, food, and baseball. Find her on Twitter @laurieheather.