SARMA 249 PEARL ST. SOMERVILLE, MA // 617 764 4464 // INFO@SARMARESTAURANT.COM // HOURS OF OPERATION // Bar: // sun-thursday 5-midnight, fri & saturday 5-1 // Restaurant // sun-thursday 5:30-10, fri & saturday 5:30-11 // Late Night Menu // sun-thursday, served until 11, fri & saturday, served until midnight
Sarma is a restaurant & bar where food, drink and music come together in a vibrant celebration of the good things in life. Modeled after the traditional meyhanes of Turkey, the menu is a large selection of small, seasonal plates ( meze )that are designed to be shared. The flavors represent the Mediterranean and encourage food-friendly cocktails, craft beers or a glass of wine from a small but carefully selected list.
Sarma - wrapped; enveloped; rolled up; a bundle of food that is bite sized and served as a meze. An embrace.
Throughout the eastern Mediterranean & the Middle East, Meze is a common way to start a meal or a party. Just as in Spain with tapas, many different small plates are shared with family and friends for a variety of small tastes. The point of snacking this way is to make the experience at the table as long as possible allowing time to sip, share thoughts, and hang out. Spice & herb combinations are the secret to giving these little dishes their big flavors without making them heavy.
After working together for 12 years at Oleana, Chefs Ana Sortun & Cassie Piuma collaborate their efforts, partner & bring inspiration from the traditional meyhane (meze restaurant) of Turkey with great flavors from the all over the Mediterranean.
Cassie PiumaMassachusetts native Cassie Kyriakides Piuma graduated with honors from Johnson & Wales University. She spent her last semester studying in Asia. While pursuing her culinary degree, she worked at Al Forno, a highly acclaimed restaurant in Providence, RI. After graduation she moved back to Boston where she worked in several notable kitchens including Sel de la Terre, Gourmet Caterers and The Butcher Shop. Piuma started at Oleana as a line cook in 2003 and worked her way up to Chef de Cusine. For almost 12 years, Ana & Cassie have worked together and Sarma is their new venture together as partners. Piuma strives to make smart, bold, flavor-drenched food that also has a bit of whimsy. "Something that tells a story," she explains. She calls on all her memories of food when making a dish – she collects them "like shells on a beach" – whether they come from restaurants she's worked or eaten in, cookbooks she's read or places she's traveled. When Cassie is at the stove, all of it goes onto the plate.
Ana SortunSeattle-born Ana Sortun graduated from LaVarenne Ecole de Cuisine in Paris. After many visits to Turkey she developed a love of Eastern Mediterranean spices & passion for using only the best ingredients. The result of this union was Oleana, which opened in Cambridge in 2001. A mere four years later, Sortun won a coveted and prestigious James Beard Award for “Best Chef Northeast”. Sortun's commitment to locally grown food took a turn for the personal when a farmer selling spinach turned up at the back door of Oleana one day. "I knew then that I would marry him," Sortun says. Since 2006, Siena Farms has been providing the restaurant with most of its fresh, organic produce. It is owned and farmed by the chef's husband, Chris Kurth, and named after the couple's daughter.
Vikram HegdeBorn and raised in Massachusetts, Vikram Hegde attended the University of Massachusetts in Amherst to pursue a degree in English in the hopes of one day writing the Great American Novel. Naturally, a career in restaurants was inevitable. Upon finishing school, it wasn’t long before the camaraderie and energy in the restaurant environment became addictive and he was picking up more shifts and sending out fewer internship applications. When an opportunity to work with the renowned team behind Eastern Standard arose, there was no choice but to go for it. With the opening of Island Creek Oyster Bar (ICOB) Vikram was given the opportunity to work with veritable legends in the cocktail industry. Under the tutelage of Jackson Cannon, Tom Schlesinger Guidelli and Bob McCoy, Vikram finally began to come into his own as not only a mixologist, but a spirits professional. It was at ICOB that he discovered a knack for combining the flavors of spirits with his favorite exotic spices (foreshadowing…) while at the same time honoring the depth of flavor in the food he was serving. Appropriate beverage/food pairing became an obsession. With the opening of Sarma, Vikram brings his particular palate for spiced cocktails to the next level. With access to the world of spices now available through the kitchen at Sarma, one of the biggest challenges is choosing what NOT to use. His greatest hope with the cocktail program at Sarma, however, is to be able to live up to the honor of putting his cocktails on the same stage as food of such high caliber.