Cal Mare is an homage to the coast of Italy and Southern California from chef/partner Adam Sobel in collaboration with Michael Mina and MINA Group. Located on the ground floor of the newly designed Beverly Center in Los Angeles, the restaurant will celebrate the best of coastal Italian cuisine while featuring California’s bountiful ingredients. The menu will highlight seafood from both the Mediterranean and Pacific Ocean, 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, will evoke the vibrant seaside elegance of Italy’s Amalfi Coast, but will also feature a nod to the contemporary Southern California 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 and 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. A signature dish will be “Caviale y Mozzarella”, allowing our guests to indulge in two of Sobel’s favorite things: caviar and fresh mozzarella.
The local farmers markets will provide us with the best selection of seasonal fruits and vegetables one can find. Our menu will comprise of mostly of charcoal grilled fish, crudos, and lighter Italian cuisine, leaving our guests feeling nourished and energized. Cal Mare’s beverage program will focus on the wines of southern Sicily and other regions in Italy, Limoncellos, light, refreshing, craft cocktails and house-made Italian sodas.
MINA Group is thrilled to be the first new restaurant located at the newly re-designed Beverly Center and to be working with Taubman Centers. Ken Fulk Inc. created the branding and logo design and Bishop Pass, the interior design.
Menus & Events
Cal Mare will be opening November 21, 2017.
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HoursCal Mare will be opening November 21, 2017 Cal Mare accepts reservations up to 3 months in advance. Additional dates are released the first day of every month. To be the first to hear about available reservations, become a MINA Insider .
Private Dining | Up to 20 Seated
Reception Event | Up to 100 Standing
Full Buy Out | 150 Seated or 200 Standing
A special occasion calls for special treatment in the heart of the LA dining scene. We pull out the stops for you and your guests in our private room or reserve the entire restaurant. Our team will work with you to create a lasting memory.
For additional information please contact us at firstname.lastname@example.org.
Chef / Partner, Cal Mare
Adam Sobel is the chef and partner of Cal Mare in Los Angeles, located on La Cienega Blvd., tucked between Beverly Hills and West Hollywood. The restaurant will evoke the vibrant seaside elegance of Italy’s Amalfi Coast, but will also feature a nod to the contemporary Southern California setting. Cal Mare is Sobel’s flagship and 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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