This tiny Soho outpost is devoted to one thing and one thing only. However you slice it, Joe's makes the city's best mozzarella--whether it's plain, smoked, with basil or sun-dried tomatoes, wrapped with prosciutto, or in bite-sized bocconcino. Anthony Campanelli took over the business 25 years ago from Joe Aiello and has continued the time-honored tradition of making mozzarella by hand. Sure, Joe's sells a well-priced selection of Italian and French cheeses, but why make the trek if only to skip out on sampling the finest mozzarella made the old-fashioned way?