By { Beth Weitzman

Photograpy by { James Carriere

Cruise right up to the valet off Third Street and La Cienega in Beverly Grove, and steps away is the recently opened Cal Mare. Among the first of a new wave of culinary offerings at the reimagined Beverly Center, the restaurant is cleverly named for calmare (Italian for “calm”), and also combines the first three letters of California and the word mare (Italian for “sea”). How appropriate, since the menu pays homage to both the southern coasts of Amalfi, Italy, and California. A collab between MINA Group chef Adam Sobel and chef Michael Mina, Cal Mare has a bold design by Bishop Pass that flaunts bright turquoise décor, light wood floors, tall barreled ceilings, an open kitchen, large center bar and plenty of patio seating. With a focus on sourcing locally whenever possible, the menu includes fresh seafood from the Pacific Ocean and the Mediterranean Sea, handmade pastas and brick-oven pizzas. For starters, try the amberjack crudo with green apple, nduja and lime; or grilled octopus with chickpeas, guanciale and lemon. Lobster spaghetti with toasted garlic, cherry tomatoes and Calabrian chili is wonderful, as is the classic grilled branzino with peewee potatoes and smoked butter.  The beverage program features wines from southern Sicily, limoncello, craft cocktails and house-made Italian sodas. Daily happy hour specials, and weekly live music every Tues. and Fri. from 6-9 p.m. add to the experience. 8500 Beverly Blvd., Ste. 115, Los Angeles, CA, 424.332.4595,