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A man with a large platter approaches our table. He leans down and displays his wares: wooden bowls of golden-brown chicken. “This is sesame fried chicken with tahini remoulade,” he says. “Would you like some?” It would be wrong to say no.
This is Sarma, a new restaurant that is Somerville’s version of a Turkish meyhane, a tavern where one shares meze and raki with friends. It is a collaboration between chefs Ana Sortun and Cassie Piuma, who was previously chef de cuisine at Sortun’s Oleana. This is her next step, taken with a mentor who is a gifted restaurateur. Is it any surprise it is wonderful? The menu is replete with temptations, and there isn’t a dish on it that doesn’t sound delicious.