Location

249 Pearl Street
Somerville, MA
617 764 4464

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HOURS

Indoor & Bar Dining - Monday to Sunday

Bar: Opens 5PM everyday

Sunday to Thursday

Dining Room: 5:30PM - 10PM

Friday & Saturday

Dining Room: 5:30PM - 11PM

UPCOMING CLOSURES:

April 20th

RESERVATIONS

Reservations for parties up to 7 guests: click here! Reservations are available online up to 30 days in advance, with a new day becoming available to book each morning at 10AM EST. For larger groups please click here and fill out the form. We encourage large parties to book further than one month out, due to the difficulty of reserving the space once general public reservations open 30 days in advance.

We have walk-in seating available at our 20-seat bar and high-top tables. These spaces are offered on a first-come, first-served basis.

*We are able to accommodate dietary restrictions/ allergies to dairy, gluten, shellfish, and nuts; please reach out for information if you or a member of your party will have allergies outside of these. Due to the nature of our cuisine, we are NOT able to accommodate any allergies or aversions to allium, spices, soy, honey, refined sugar, nightshades, capsaicin and olive oil. Currently, vegan options without honey are very limited. Thank you for understanding.*

Parking/PUBLIC TRANSIT

Parking is currently limited. If you are joining us for dinner service, we recommend street parking on Dana St., the Medford St. bridge, and metered parking on Broadway. Alternatively, we recommend taking the MBTA Green E Line to the nearby Gilman Square stop. If you have a Somerville parking permit, or if you are joining us on a Sunday evening, there is also residential parking available on streets adjacent to Pearl St. Please do not park in the private lot beside our building.

Please call 617 764 4464 if you need further information.

A 5% KITCHEN APPRECIATION FEE WILL BE ADDED TO EACH BILL.

For parties of 6 or more, a 20% gratuity will be added to the bill.

Dinner Menu +

MEZE PLATTER

jalapeno whipped feta, deviled eggs, seasonal crudites, tahini ranch, stuffed grape leaves, pickles, olives 34

EKMEK

WARM GYRO BREAD Lebanese za’atar 5

GREEN GARLIC CHEDDAR PANCAKES cacik 14

BLACK SEA CORNBREAD feta, honey, sesame 18

SCHMEAR

AVOCADO MUHUMMARA burrata, pistachio crisp 18

FAVA BEAN PATÉ haricot vert, tomato, red onion, dill 13

BEET TAHINI tomatillo, finger lime, pickled chiles, pepitas 16

HUMMUS SABICHE eggplant falafel, mango amba, pickles 21

CLAM DIP TZATZIKI horseradish, bacon, za’atar potato chips 17

BEEF ALI NAZIK charred peppers, broccolini, smoky eggplant 25

MEYHANE SNACKS

LENTIL NACHOS feta queso, radish tzatziki, cabbage, sprouts 18

HALOUMI CHEESE FRIES rhubarb ketchup, sesame, ginger, mint 19

SUNCHOKE FRITTERS pomegranate, cilantro, sunflower, walnut 11

TUNISIAN BRIK TACOS* tuna tartare, spicy potato aioli, cured yolk 25

ROCK SHRIMP falafal tempura, avocado, pickled pineapple 22

CALAMARI matbucha, preserved lemon, almond tarator 22

LAMB SCHNITZEL tahini labne, tabbouleh, frisee, parmesan 25

VEGETABLES

ASIAN PEAR charred cabbage, grapes, tahini, maple pecan chili crisp 17

CITRUS SALAD shaved fennel, cress, dates, labne brulee, hazlenuts 17

PRESERVED LEMON CAESAR chickpea chimichurri, sweet potato chips 16

BRUSSELS SPROUT BRAVAS hazelnut migas, aioli….add chorizo $2 15

GLAZED CARROTS pomegranate, eggplant, tofu crema, crispy shallots 18

BATATAS HARRA chermoula, green garlic, coconut creamed shishito 17

ASPARAGUS miso orange tarator, kimchi, kumquats, hazelnut crisp 18

PASTA, PILAV, & STEW

OCTOPUS SALATA crispy gigante beans, celery root, sundried tomato 29

FETA GNOCCHI lamb fricassee, fava beans, leeks, potato avgolemono 30

CRAB ORZOTTO tomato fennel broth, meyer lemon, peas, tarragon 28

MUSHROOM MANTI cacio e pepi yogurt, shitake, chili butter, truffles 27

SALMON SAGANAKI tomato ouzo sauce, fregola, feta, broccolini 29

GORMEH SABZI beef short rib, green curry, crispy vermicelli noodles 34

SANDO

BROCCOLI RABE SHAWARMA parmesan tahini, hot peppers, pinenuts 18

LAMB KOFTE SLIDERS* tomato butter, yogurt, sumac onions, pickles 22

SARMA

CAULIFLOWER LARB black garlic tahini, kale, fresh herbs, puffed freekah 19

LAMEJUN CHILI VERDE red bean msabaha, chorizo, mozzarella, pinenuts 20

SCALLOP MALAWACH curried tomato, sweet potato, cabbage, fenugreek 30

SHISH

BRANZINO greek salsa verde, tomato, freekeh, blistered green beans 34

JOOJEH KEBAB spinach brown butter, coconut rice, dates, barberries 29

HARISSA BBQ DUCK* carrot brown butter, orange blossom, almonds 34

SIRLOIN SOUVLAKIA sunchoke skordalia, artichokes, za’atar nam jim 36

DESSERT

MILK CHOCOLATE FROZEN YOGURT 10

RICOTTA LOUKAMADES 9 add halva caramel or gianduja hot fudge 4

CHOCOLATE DIPPED HALVA BITES (3 pieces) 6

ALMOND BICI BICI black current, cocoa nib 6

YUZU PAVLOVA blood orange, Turkish delight 6

PEANUT CRUNCH chocolate mousse, dukkah 7

MENU UPDATED 2.18.25

For the safety of our guests, we are unable to accommodate requests or modifications to the menu. We are able to provide allergen and dietary information upon request. Due to the nature of our cuisine, we are NOT able to accommodate any allergies or aversions to allium, spices, soy, honey, refined sugar, nightshades, capsaicin and canola/vegetable/sesame seed/olive oils. Thank you for understanding.

Before placing your order, please inform your server if any member of your party has a food allergy or dietary restriction. Not all ingredients are listed. Menu items may contain or come into contact with allergens. *Consuming raw or undercooked items may increase your risk of foodborne illness. For parties of 6 or more, a 20% gratuity will be added to the bill.

A 5% kitchen appreciation fee will be added to each bill.

Drinks +

Sarma has a 20 seat bar offering beer, wine, liquor, and our full dinner menu. IT IS SEATED ON A FIRST COME, FIRST SERVED Basis

HEAVYWEIGHT CHAMP tequila, mezcal, date, benedictine, sherry, ras el hanout

BRIGHT IDEAS fino sherry, retsina, arugula, seven peppercorn blend, lemon

RIPTIDE irish whiskey, bourbon, braulio, rosemary, thyme, sage, lemon

TEMPORARY LOVE sarma rum, fenugreek, sesame orgeat, banana, lime, cinnamon

LIVE WIRE vodka, feta, greek style brine, chios spice, oregano, mint sizzle oil

GENTLE GIANTS gin, mishmish, sweet vermouth, campari, hazelnut, cocoa bitters

BURNIN’ DAYLIGHT sarma gin, bergamot, baharat, grapefruit, lemon, orange bitters

SUMMER FLING white rum, mazzura, sichuan peppercorn, honey, curacao, lime

ABOUT US

Sarma is restaurant and 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 plates ( meze ) that are designed to be shared alongside food-friendly cocktails, craft beers or a glass of wine from a small but carefully selected list. Chef Cassie mostly stays true to Mediterranean flavors but she draws inspiration from places she visits and people she meets and then blends her experiences into a style of cooking that is uniquely her own. Her goal is to strike a balance between the familiar and the unknown. Either way, she respects the fundamental flavor profiles that got her attention in the first place, so the food tastes exciting and modern, but authentic.

Sarma – wrapped; enveloped; rolled up; a bundle of food that is bite sized and served as a meze. An embrace.

Our Team

Cassie Piuma: Chef/Owner

Cassie is a native of Duxbury, Massachusetts. She graduated from Johnson & Wales University where she met her husband and now business partner, Matthew Piuma. She honed her culinary skills at the acclaimed Al Forno in Providence, Rhode Island, and then moved back to Boston in 2002, where she worked at the French bistro, Sel de la Terre, and as a sausage maker for Barbara Lynch at the Butcher Shop. She spent the next 11 years with James Beard Award winning chef Ana Sortun at Oleana, learning the nuances of Middle Eastern cooking and working her way up the ranks. In 2013, Cassie opened her dream restaurant, Sarma, in Somerville where she cooks her version of modern Middle Eastern meze in a casual, upbeat, neighborhood setting. She was a James Beard Nominee for Best Chef: Northeast in 2015, 2016, 2017, 2019 and 2020.

Liz Barwick: Chef de Cuisine

Liz Barwick graduated from the Chef’s Training Program at the Natural Gourmet Institute in New York City in 2011. She went on to intern at the award-winning restaurant, Dirt Candy. Shortly after, she headed north to Boston. After working around the city, she landed a coveted stage at Oleana in 2013. In the fall of that year, Liz joined the opening team at Sarma, rising through the ranks from line cook to sous chef, and eventually to chef de cuisine. In her current role, she is integral to the creation of the imaginative menu.

Ana Sortun: Co-Owner

Ana Sortun is a native of Seattle, Washington and graduated from La Varenne Ecole de Cuisine de Paris in 1989. She opened her first restaurant, Oleana, in 2001 and was named Best Chef in the Northeast by the James Beard Foundation in 2005. That same year she gave birth to her daughter Siena and wrote her first cookbook, Spice: Flavors of the Eastern Mediterranean. In 2010, she opened Sofra Bakery and Café with business partner and Pastry Chef, Maura Kilpatrick and several years later they co-authored Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery. She was a James Beard Semi-Finalist for Outstanding Chef in 2015, 2016, 2017 and 2019. Ana is passionate about Middle Eastern flavors, Turkish cooking, spices and her husband’s (Chris Kurth of Siena Farms) fresh, organic vegetables.

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