Sarma

249 Pearl Street (East Somerville)

Hours:

Sun. – Thurs. 5:30p.m.-10p.m. (Late night menu available until 11p.m.) Bar 5p.m.-12a.m.
Fri. – Sat. 5:30p.m.-11p.m. (Late night menu available until 12a.m.) Bar 5p.m.-1a.m.

Prices:

Snacks & Sharing Plates $5-16
Cocktails $10-12
Wine $10-14
Beer $4-12
sarmarestaurant.com

Pomegranate glazed beef and ramp.
— Photo by Dorothy DiMarzo

If you’re looking for a unique dining experience to share with your foodie friends, this is definitely the place to go! This restaurant serves meze plates, not unlike tapas, for sharing. The bold flavors, consisting of spices, nuts and herbs represent the Eastern Mediterranean and the Middle East. The menu is easy to follow and includes a glossary for a better explanation of the dishes. The staff is well versed on the menu items and the bar list, consisting of specialty cocktails, wine from around the globe, and beer.

The restaurant is nicely decorated with vibrant colored dishes displayed on the back wall and Moroccan style lighting fixtures throughout the restaurant. The bar area is completely open and offers a view of the entire restaurant.

Each plate is meticulously prepared with spices, just the right amount of saltiness, sweetness and acidity that enhance the flavor of the star ingredient. For instance, the pork belly brunello, a little fatty, with green olives cuts through some of the fattiness with the acidity it offers and is topped with a sweet quince paste (membrillo), thoroughly adding a perfect balance of flavor that leaves you craving more.

The new dish recently added to the spring menu is the pomegranate glazed beef and ramp. It’s a cured and tender beef with a walnut and red pepper paste with a ramp, rolled into the middle and painted with the pomegranate glaze. The parsnip fritter has a paper-thin crust and a silky filling topped with crunchy walnuts and pumpkin seeds.

The Moroccan fried shrimp was light and airy served with a crunchy turnip slaw served on a sweet potato bun.

The fried artichokes are crispy and tender served with a lightly whipped ricotta and a slightly bitter caponata and toasted hazelnut spread.

The brussel sprout bravas are charred and have a slightly smoky flavor and firm texture finished with a hazelnut and spicy breadcrumb, (migas) topping. If you decide to add chorizo to this dish, it adds a nice piquant kick to the mix.

During the time you’re waiting for each dish to come out, the wait staff also comes around to offer specials in addition to the menu items. If you have room at the end of your meal, you may want to finish with a bold cup of Turkish coffee and a uniquely flavored ice cream, like ricotta, and choose from an array of toppings, like dried fruit, fresh fruits and granola.

It’s recommended that you make reservations. There are only a certain number of tables available for walk-ins if you get there at opening time. If there’s space at the bar area, you’re able to eat there as well.

The chef/owner Cassie Piuma and the Sarma team is featured in the May 2015 edition of Food & Wine Magazine. Cassie was also nominated for a James Beard Award. The award winners will be announced in the beginning of May.