Location
249 Pearl Street
Somerville, MA
617 764 4464
Get Directions
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.
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
WATER’S EDGE sarma gin, yuzu, dry curacao, lillet, shiso, raki, lemon
EVIL EYE rye, sarma rum, madeira, coconut, sour cherry, cocoa bitters
CITY STEPS vodka, amchoor, turmeric, elderflower, lemon, grapefruit, salt rim
BORN INTO MONEY white rum, rhum agricole, lemon verbena, peach, ras el hanout, lime
SIDE TO SIDE sherry, strawberry, rhubarb, pink peppercorn, sumac, lemon, orange
STRING OF PEARLS tequila, parlsey, mint, dill, bonal, ancho pepper, grapefruit bitters
GOLDEN HAND irish whiskey, tarragon, fennel, greek spices, ginger, lemon
SNAPSHOT mastic, pineapple, baharat, basil, lime, aromatic bitters
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.
