Sarma serves a shareable, globally inflected Mediterranean menu in Somerville, built around a dining room with bar seating up front. The format favors small plates meant for passing around the table rather than individual courses.
The menu moves across a wide range of references: brown buttered hummus with tiny beef kebabs, olives, and pinenuts; a chickpea melt on tahini sourdough with cheddar and pickles; haloumi dolmades with honeynut squash, pears, and cinnamon; delicata squash tempura with mole tahini and apricot harissa; saag spanikopita with cucumber tzatziki and mango amba; and Tunisian brik tacos filled with tuna tartare and cured yolk. Warm ekmek gyro bread, baked with Lebanese za'atar, rounds out the table.
The dining room has developed a reputation for being busy most nights, with diners often settling into bar seats near the open kitchen.
The restaurant's chef was a James Beard Best Chef finalist four times between 2017 and 2020, with an earlier finalist year in 2015 and semifinalist recognition in 2016 and 2022.
The menu moves across a wide range of references: brown buttered hummus with tiny beef kebabs, olives, and pinenuts; a chickpea melt on tahini sourdough with cheddar and pickles; haloumi dolmades with honeynut squash, pears, and cinnamon; delicata squash tempura with mole tahini and apricot harissa; saag spanikopita with cucumber tzatziki and mango amba; and Tunisian brik tacos filled with tuna tartare and cured yolk. Warm ekmek gyro bread, baked with Lebanese za'atar, rounds out the table.
The dining room has developed a reputation for being busy most nights, with diners often settling into bar seats near the open kitchen.
The restaurant's chef was a James Beard Best Chef finalist four times between 2017 and 2020, with an earlier finalist year in 2015 and semifinalist recognition in 2016 and 2022.