A signature meze that balances crispy squid (lightly fried before stewing) with aromatic vegetables and ouzo. Fennel provides anise notes, kalamata olives add brine, lemon brings acidity, and tender Point Judith squid anchors the dish. This is a standout preparation that appears frequently on 'must-try' lists.
Tips from diners
Order this early in your meal—it's a standout and a great conversation starter.
A classical Turkish mezze refined with Chef Piuma's careful plating. Seven layers of hummus variations, roasted chickpeas, fresh herbs, and high-quality olive oil create a complex dish that showcases simplicity done right. It's rich enough to be a main focus but light enough to pair with several other mezze.
Tips from diners
Serve with warm bread or order extra flatbread—the hummus begs to be scooped up.
A vegetable dish that justifies its presence on a menu of meat and fish mezze. Brussels sprouts are roasted until crispy and tender, then dressed with a house-made bravas sauce (spiced mayo) and smoked paprika aioli. Simple but skillfully executed.
Tips from diners
A lighter alternative to meat mezze. Still satisfying and flavorful.
Kofte (Turkish meatballs) scaled down as sliders. Ground lamb is seasoned with spices and herbs, then grilled or pan-fried. Served on soft buns with cool yogurt sauce and acidic pickled onions. Two sliders per order provide a satisfying, shareable portion.
Tips from diners
A hearty, lean option if you want to order just one main mezze.
A composed vegetable dish that becomes special through technique and timing. Kale is slow-cooked until tender in a tomato sauce with smoked ham and Urfa pepper (a complex, smoky Turkish chili). A soft-poached egg, flash-fried in shredded filo, crowns the dish. The egg yolk runs over the kale like sauce.
Tips from diners
A beautiful, surprising dish that feels special without being pretentious. Highly shareable.
Sarma opened in Winter Hill, Somerville, in fall 2013 under Chef Cassie Piuma, who brings 11 years of experience from Oleana and mentorship from James Beard Award-winning chef Ana Sortun. The restaurant is modeled after traditional Turkish meyhanes—casual tavern spaces with high-energy dining and large plates designed to share. Chef Piuma stays mostly true to Mediterranean flavors with modern creativity. She was nominated for James Beard Best Chef: Northeast five times (2015, 2016, 2017, 2019, 2020). It's Resy's 2026 Hit List pick and holds the #1 spot on Somerville's Tripadvisor with 4.6/5 stars.
Book 2-4 weeks ahead for dinner reservations. It's one of Boston's most sought-after tables. Resy is the best way to check availability.
The bar opens at 5pm daily and stays open late (midnight most nights, 1am Fri-Sat). Come for drinks and snacks if you can't get a dinner table.
Meze are designed for sharing—order 4-6 mezze for 2 people, or 8-10 for 4 people. The small plates format encourages ordering wide.
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