A marriage of authentic Italian coastal cuisine from the Almafi Coast with New England’s signature style to create the freshest seafood, handmade pastas and true Italian pizzas from chef/partner Adam Sobel in collaboration with Michael Mina and MINA Group. Located in the newly designed MGM Springfield, the restaurant celebrates the best of coastal Italian cuisine while featuring the Atlantic Seaboard’s bountiful ingredients. The menu highlights seafood from both the Mediterranean Sea and Atlantic Oceans, as well as fresh handmade pastas and brick oven pizzas.
Cal, short for California, represents our sensibility, and Mare means “sea” in Italian. Calmare, “to soothe” in Italian, evokes the vibrant seaside elegance of Italy’s Amalfi Coast, but also features a nod to the contemporary Atlantic setting – “sun-drenched soulfulness with style.” The mission is to transport guests to a place of bliss and happiness through truly delicious food, creative drinks with an approachable and convivial ambiance.
Cal Mare is a concept that has been close to Chef Sobel’s heart and soul for many years, and is largely inspired by his journey throughout Italy, visiting the coastal regions of Lazio, Campania, Sicilia and Puglia, as well as the hillsides just outside of Rome. Chef’s signature dish “Caviale y Mozzarella”, allows our guests to indulge in two of Sobel’s favorite things: caviar and fresh mozzarella.
The local farmers markets provide us with the best selection of seasonal fruits and vegetables one can find. Our menu comprises of mostly of charcoal-grilled fish, crudi, and lighter Italian cuisine, leaving our guests feeling nourished and energized. Cal Mare’s beverage program focuses on the wines of southern Sicily and other regions in Italy, Limoncelli, light, refreshing, craft cocktails and house-made Italian sodas.
Chef / Partner, Cal Mare
Adam Sobel is the chef and partner of Cal Mare in Los Angeles, and now also open in Springfield, MA. The restaurants evoke the vibrant seaside elegance of Italy’s Amalfi Coast, but also feature a nod to the contemporary Southern California and Atlantic Seaboard settings. The Cal Mare Brand is Sobel’s flagship passion project, supported by partner Michael Mina and MINA Group, of which he has been a part of for over 6 years.
Sobel earned acclaim and success in Las Vegas after graduating from the Culinary Institute of America in Hyde Park, NY. His first job out of school was opening Bradley Ogden, then moving on to become Chef de Cuisine at Guy Savoy. In 2011, Sobel moved to Washington, DC to serve as Executive Chef at Michael Mina’s Bourbon Steak. His innovative style landed the modern American steakhouse a three-star review in The Washington Post and consecutive high rankings in Washingtonian magazine’s annual ‘100 Best Restaurants’ issue in 2012 and 2013.
In 2013, soon after he moved to San Francisco to take on the role of Executive Chef and Partner at RN74, Sobel was crowned the “King of Porc” at the prestigious Grand Cochon, in Aspen. In February 2014, Sobel was invited to serve as a guest judge on Food Network’s cooking competition show, “Chopped,” and in May 2014, RN74 received a rare 3½ star review in the San Francisco Chronicle.
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