If you’re in that part of town bestia is always a crowd pleaser.
Uh no char lol 
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I know, right?
Tell them to eat apps and mains elsewhere and then just join you for dessert. 
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You mean chef adam sobel? Where did you read that? Their website still lists him as chef at cal mare.
Hi @PorkyBelly,
Ah, no it was for Executive Chef Joe Sasto (formerly of Quince & Lazy Bear). I haven’t been yet, so I wasn’t sure who was really cooking. Chef Adam Sobel sounded like he was more of the “overseeing Chef” as I had read he’s off on the East Coast:
Adam Sobel and Michael Mina Take Cal Mare to MGM Springfield
"Cal Mare, the transporting Italian seafood restaurant that chefs Adam Sobel and Michael Mina opened at L.A.’s Beverly Center in November, is heading to the East Coast.
Food & Wine has learned that Cal Mare will be part of MGM Springfield, a $960 million casino-resort in Western Massachusetts scheduled to open during the third quarter of 2018.
New England “has an abundance of amazing seafood,” says Sobel, who’s excited to evoke the Amalfi Coast while cooking with East Coast ingredients. “It’s really the epicenter of fishing in the United States. It makes sense for us to do a fish restaurant there.”
Cal Mare will be part of an MGM Springfield dining lineup that also includes The Chandler Steakhouse, helmed by Hell’s Kitchen winner Meghan Gill; South End Market, with a variety of quick-service dining options; and TAP Sports Bar, a venue with a bowling alley, arcade and beer garden."
I was just curious how Cal Mare was these days with both of those Chefs off doing other things?
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Good question. I am doubtful though enjoyed it quite a bit when it had full attention.
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Aburiya Raku
2 Ken2 Salads
1 Shima-aji (striped jack) Sashimi
8 Asajime Chix Breast w/Crispy Skin
4 Asajime Chix Thighs
1 Deep Fried Asajime Chix on Fresh Spinach
4 Tsukune (ground Asajime chix)
1 Balsamic Glazed Duck
4 Salmon Belly w/Ikura Oroshi (salmon roe, gr. radish)
2 Hamachi (?) Collar (the smaller of the yellowtails)
2 Kurobuta Pork Belly
2 Iberico Pork
2 Kobe Outside Skirt Steak w/Garlic Chips
2 (?) Kamameshi (iron kettle rice) w/Salmon & Ikura.
Thanks for the off-menu Kamameshi rec @Chowseeker1999. It was delicious. My girlfriend was dancing in her seat when she ended up with most of the crust. I love the way the Ikura bursts into the rice when I’m chewing. Did you taste a smokey flavor almost like smoked salmon? Is that from the pot?
So bummed I forgot about the Matsutake Mushrooms! But I don’t think they were on the specials menu that night. 
Yes, I over-ordered, but I wanted them to try a lot of things. I was pleased with myself… until they insisted on picking up the check! 
I realized I hadn’t checked the price on the other Chowseeker1999 rec, Kirinzan - Junmai Daiginjo Sake, $135.00! Double ! Somebody owes somebody else a swanky dinner. And just when we’re trying to be good!
First time for this… leftovers!
Sweet the way they do up the Kamameshi and the little packet for the greens.
We 
us some Raku!
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Hi @TheCookie,
Yay! So glad you and your friends enjoyed Raku on this visit. 
Just love their food!
And definitely glad you liked the Kamameshi (Iron Pot Rice) with Salmon & Ikura. Yes, it’s slightly smoky probably from the Salmon (I believe it’s grilled over Binchotan (Japanese White Charcoal) first before adding into the Rice).
Kirinzan - Ah sorry! I forgot to mention the price, forgive me. 
Did you enjoy the Kirinzan? 
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Hi @Chowseeker1999 -
The Kirinzan? How should I explain? Kind of a long story. I didn’t mention that my girlfriend does not really like alcohol. We usually order her fruity stuff and drinks that taste like chocolate. I knew she’d like the Sake presentation - picking her own cup and such. But the minute I took a sip of the Kirinzan I thought “Uh oh, should’ve gone with the Kinka”. The Kirinzan tasting notes made it seem like a three ring circus - “a nose filled with ripe peach, strawberry, pomegranate, and cotton elements, citrus tones throughout the soft and even flow that jump out in the crispness of the finish”… Well okay! But what we got on the first sip was the “clear mountain stream, dry & intense” and maybe a little of that “cotton”. As expected, my girlfriend took one sip from her fancy glass, pursed her lips and pushed it away. I felt kinda’ bad, but only kinda’ - she does that all the time. She also has a good sense of humor about herself and would laugh at me telling the story.
Anyway, after all the ordering, chattering, serving & noshing, I decided to focus on the Sake again. It was now breathing and only slightly chilled. I tried it with both the Iberico and the Kurobuta Pork (seafood was finished at this point). Yep, Barnum & Bailey! The fruit notes held up to and enhanced the pork like a glaze on a roast, but still with the crisp finish. Because it had now opened up I thought it would go with everything and tried it with the chicken… Nope, it was the pork pairing for me. I can just imagine the citrus notes with the grilled seafood!
To make a long story short, haha, no worries about the price. We’ll make it up to them. And besides, our resident Sake Guru, @beefnoguy, will be happy I went up a level. 
Thanks!
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On another note: as much as I like the presentation, I’m not getting as much of the body from the little cups and am thinking to ask for a wine glass next time, pretensions be damned.
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