Some restaurants chase trends. Sarma set one. Since opening in 2013, this Somerville meze restaurant has quietly become one of the most beloved dining destinations in the entire Boston metro area. It landed on Resy's 2026 Hit List. It sits at #1 on Tripadvisor for Somerville. And it still manages to feel like a neighborhood spot where you can show up, share a dozen plates with friends, and leave wondering why every restaurant doesn't operate this way.
The secret is deceptively simple: take the Turkish meyhane tradition of small, shareable plates, apply James Beard-level technique, and serve it in a room with energy that makes you want to stay all night. In practice, that's extraordinarily hard to pull off. Sarma makes it look easy.
Here's everything you need to know before your first visit, or your twentieth.
The Chefs: Ana Sortun and Cassie Piuma
Ana Sortun: The Visionary
Ana Sortun is one of the most important chefs in Boston's history, and that's not hyperbole. A Seattle native who trained at La Varenne culinary school in Paris, Sortun arrived in Cambridge and opened Oleana in 2001. The restaurant was a revelation: Mediterranean and Middle Eastern flavors executed with fine-dining precision in a Cambridge neighborhood setting.
In 2005, she won the James Beard Award for Best Chef Northeast. She was a semifinalist for Outstanding Chef in 2015, 2016, 2017, and 2019, and a finalist in 2020. In 2010, she co-founded Sofra Bakery and Cafe, extending her culinary vision into pastries and daytime dining. She's also the author of a celebrated cookbook exploring the spices and techniques of the Eastern Mediterranean.
Sarma was born as a more casual sibling to Oleana, a place where Sortun's culinary philosophy could take a looser, more playful form. She partnered with Cassie Piuma to bring it to life, and the result became arguably more influential than the flagship.
Cassie Piuma: The Kitchen Leader
Cassie Piuma spent 11 years under Sortun at Oleana before launching Sarma. In that time, she absorbed Sortun's deep knowledge of Middle Eastern spices, Mediterranean technique, and the art of building dishes that are simultaneously simple and complex.
As Executive Chef at Sarma, Piuma has earned eight James Beard nominations in her own right. She brings an inventive, playful energy to the kitchen that shows up in dishes like grilled cheese falafel served with tomato soup, and harissa BBQ duck with carrot brown butter and orange blossom. Every plate is designed to make you smile, then make you think, then make you order another one.
The Concept: Meyhane-Style Sharing
Sarma is modeled after a Turkish meyhane, the traditional tavern where diners gather around a table loaded with small plates, drinks flow freely, and the evening stretches on as long as the conversation does. The word "sarma" itself refers to the Turkish practice of wrapping grape leaves around a filling, a small, perfect package of flavor.
The practical result: you order a lot of small plates and share everything. The menu features nearly 40 items organized into categories (meze, fish, sandwiches, grilled skewers), and they change with the seasons. No two visits are exactly the same, which is part of why regulars keep coming back.
The Menu: What to Order
The menu is divided into clear sections, but the real move is to order across all of them. Three to four plates per person is the sweet spot, and everything is designed to share.
Meze (Small Plates)
Dukkah Fried Dates ($18) with carrot matbucha, goat cheese, and jalapeno honey. Sweet, spicy, crunchy, creamy. This is the kind of dish that makes you rethink what a date can be.
Grilled Cheese Falafel ($24) served with tomato soup, tahini, chopped salad, and pickles. It sounds like a stunt, but it works brilliantly. The falafel is crisp and herby, the grilled cheese element adds richness, and the tomato soup ties it all together.
Haloumi Saganaki ($25) with smoked maple cider, apples, and golden beet tzatziki. The saganaki crunch gives way to molten cheese, and the sweet-tart accompaniments balance the salt perfectly.
Meyer Lemon Potatoes ($22) with salsa verde, green beans, and cucumber tzatziki. Comfort food elevated to an art form.
Fish and Seafood (Balik)
Branzino Agrodolce ($40) with caponata, spiced tomato, endive, and kumquats. The agrodolce (sweet and sour) treatment gives the branzino a Mediterranean complexity that pairs beautifully with the vegetable accompaniments.
Sea Scallops ($39) with beet muhummara, blood orange, shishito, and turmeric rice. The beet muhummara is the star here, a gorgeous crimson sauce that adds sweetness and depth.
Crab Cake Kibbeh ($34) with sweet pepper, tarragon, capers, lemon, and almonds. A creative fusion of Middle Eastern kibbeh technique with New England crab cake tradition.
Grilled Skewers (Shish)
Harissa BBQ Duck ($37) with carrot brown butter, orange blossom, and fried almonds. Rich, smoky, and unexpectedly floral. One of the most memorable dishes on the menu.
Steak Shawarma ($44) with mushrooms, cabbage, tahini brown butter, and white beans. The tahini brown butter is liquid gold.
Lamb Al Pastor ($40) with sweet potato, coffee crema, tomatillo, and pickled pineapple. The Mexican-Middle Eastern fusion sounds wild on paper but makes total sense on the plate.
Sandwiches (Sando)
Brisket Malawach ($30) with green apple hilbeh, fenugreek, zhug, and everything bagel spice. The malawach (Yemeni flatbread) is flaky and buttery, and the brisket is meltingly tender.
Dessert
Don't skip the housemade ricotta doughnuts or the homemade soft serve frozen Greek yogurt. Both are worth the extra order.
The Cocktail Program
Sarma's cocktail program draws from the same Mediterranean and Middle Eastern pantry as the food. Expect drinks infused with ras el hanout, baharat, feta, and other ingredients you don't typically find in a cocktail shaker. They're creative without being gimmicky, and they pair beautifully with the food.
The wine list skews Mediterranean, with strong Greek, Turkish, and Lebanese options alongside more familiar French and Italian bottles. Beer and non-alcoholic options are also available.
The Space
The room at 249 Pearl Street is warm, lively, and intentionally casual. Think exposed brick, communal energy, and a noise level that says "good time" rather than "quiet conversation." It's not a date-night-whisper kind of place. It's a gather-your-friends, order-too-much, stay-too-late kind of place.
Seating includes the main dining room, a bar area, and seasonal outdoor options. The wheelchair-accessible space accommodates groups comfortably, though it can get tight during peak hours.
Practical Details
Address: 249 Pearl Street, Somerville, MA 02145
Hours: Dinner only. Kitchen opens at 5:30 PM daily. Late night service until 11:00 PM Sunday through Thursday, midnight on Friday and Saturday.
Price range: $50-80 per person for a full dinner with drinks. Meze plates run $18-25, fish dishes $34-40, grilled skewers $37-44.
Dress code: Come as you are. This is Somerville, not the Back Bay.
Vibe: Energetic, communal, slightly loud, always fun.
How to Get a Reservation
Sarma has been one of the hardest reservations in greater Boston for years. The Resy Hit List recognition in 2026 has only made it harder.
Book on Resy. New reservations drop regularly, but they go fast. Set a notification for Sarma on the Resy app so you get pinged when tables become available.
Weeknight strategy. Tuesday and Wednesday are your best bets. Friday and Saturday are nearly impossible without planning 2-3 weeks ahead.
Bar seating. If you can't get a table, the bar is first-come, first-served and offers the full menu. Arrive at 5:15 PM (15 minutes before kitchen opens) for the best shot.
Party size matters. Tables for 2 are easiest. Groups of 4-6 should book well in advance. Larger parties should contact the restaurant directly.
Dietary accommodations: Sarma can handle dairy, gluten, shellfish, and nut restrictions. Vegan options are limited (no honey in their kitchen). They cannot fully accommodate allium, full spice, or soy restrictions.
Who It's Best For
Foodie groups who want to share a dozen plates and try everything. Mediterranean cuisine lovers who want something more exciting than the usual Greek or Turkish restaurant. Date night couples who prefer energy over intimacy. Out-of-town visitors who want to eat at one of Boston's most acclaimed restaurants without the stuffy fine-dining experience. Repeat diners who want a restaurant that's different every time thanks to the seasonal menu.
What Critics Are Saying
Sarma consistently appears on every "best restaurants in Boston" list. It's earned the #1 spot on Tripadvisor in Somerville with a 4.6/5 rating. Resy named it to the 2026 Hit List, confirming its status as one of the most exciting restaurants in the Northeast. Boston Magazine has covered it extensively, and the James Beard Foundation has recognized both Ana Sortun and Cassie Piuma multiple times.
The consensus: Sarma is the kind of restaurant that makes you grateful you live in Boston. And if you don't live in Boston, it's worth the trip.
FAQ
How much does dinner at Sarma cost?
Expect $50-80 per person with drinks. Order 3-4 plates per person plus a cocktail or two. Meze plates are $18-25, fish dishes $34-40, and grilled skewers run $37-44. Desserts add $10-15.
Do I need a reservation at Sarma?
Strongly recommended. Sarma is one of the hardest reservations in greater Boston. Book on Resy as far in advance as possible, or try the bar for walk-in seating. Arrive early for the best chance at a bar seat.
What should I order at Sarma for the first time?
Start with the Dukkah Fried Dates and the Grilled Cheese Falafel. Add a fish dish (the Branzino Agrodolce is outstanding) and one grilled skewer (the Harissa BBQ Duck). End with the ricotta doughnuts. You'll want to come back and try everything else.
Is Sarma good for groups?
Excellent. The meze format is literally designed for group dining. Order generously, share everything, and let the table become a feast. Groups of 4-6 are ideal, but book well in advance.
How does Sarma compare to Oleana?
Oleana (also by Ana Sortun) is a sit-down Mediterranean restaurant with a more traditional format. Sarma is louder, more casual, and built around small plates and sharing. Both are excellent, but Sarma is the more fun, social experience. Oleana is better for quiet, focused dining.
Is Sarma a Michelin restaurant?
Sarma does not currently hold a Michelin star, but multiple critics have predicted Michelin recognition as the Guide expands its Boston coverage. The James Beard nominations and Resy Hit List placement put it firmly in that conversation.
Can I eat at Sarma if I have dietary restrictions?
Sarma accommodates dairy, gluten, shellfish, and nut restrictions. Vegan options exist but are limited (their kitchen uses honey). They cannot fully accommodate allium, full spice, or soy restrictions. Call ahead if you have specific needs.
