If you had to go back in time and start over, would you have done anything differently?īecome a florist. Just kidding, no regrets, but infinite amounts of learning. It’s fun, it’s lively, it’s meant to be a big party that brings people together and embraces the good things in life! Rate your experience Middle Eastern, Tapas/Small Plates, Mediterranean Hours: 5 - 10PM 249 Pearl St, Somerville (617) 764-4464 Menu Order Online Reserve Ratings Google 4.7 Facebook 4.8 Foursquare 9.2 Zomato 3. Sarma is a casual, but conscientious neighborhood restaurant that offers small plates or meze inspired by the eastern Mediterranean. Sarma Restaurant Somerville, MA 02145 - Menu, 225 Reviews and 50 Photos - Restaurantji Sarma Restaurant 4.6 - 339 votes. It’s an unusual concept- specials being passed around the dining room at the chefs whim (kind of like dim Sum) but, we kept at it, stayed true to the idea and eventually guests embraced the spontaneity and playfulness of the experience We’ve had our share of ups & downs as any restaurant does but I think one of the biggest challenges was getting folks to understand our tray service. Overall, has it been relatively smooth? If not, what were some of the struggles along the way? I’m half Greek and grew up eating a lot of olives and feta cheese, but had little exposure to the spices used in Middle Eastern cooking. Oleana opened my eyes to a whole new world of possibilities and I was forever changed. From the point on, I read excessively, traveled a ton and continued my education at Oleana for more than a decade. In 2013, I opened Sarma, a neighborhood restaurant inspired by the meyhane’s of Istanbul, with husband Matthew Piuma and business partners, Ana Sortun and Gary griffin.
I moved to Boston and worked with some great folks including the team at sel de la terre and the amazing Barbara lynch (the butcher shop) but it was not I until I started working for Ana Sortun at Oleana in Cambridge that I truly found my calling. I was extremely fortunate to get in the door at Al Forno, an Italian institution in providence, we’re I worked for the late George German and Johanne Killeen for 4 years. This formative experience made all the difference in my career- It gave me an appreciation for the best products and a desire to learn from the best. Ultimately, it set me up for a journey of discovery to find out who I wanted to be as a chef. I Attended Johnson & Wales University in Rhode Island, where I received my bachelor’s degree in culinary arts and met my husband (20years)/business partner (5years, Sarma). So, let’s start at the beginning and we can move on from there. Thanks for sharing your story with us Cassie. Today we’d like to introduce you to Cassie Piuma.