THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Cheap Eats

Exotic flavors light up Sofra

The Turkish breakfast (left) at Sofra is a soft-boiled in a crunchy nest of phyllo dough, beside fruit-topped yogurt and cheese croquettes. The Turkish breakfast (left) at Sofra is a soft-boiled in a crunchy nest of phyllo dough, beside fruit-topped yogurt and cheese croquettes. (Wendy Maeda/Globe Staff)
By Sheryl Julian
Globe Staff / October 1, 2008

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size – +

The transformation of the dive that was Violette Wine Cellars into the sleek Sofra Bakery and Cafe is remarkable. The curved freestanding 50-year-old building - its glazed tan and Granny Smith-green facade trimmed with shiny chrome - always had potential. Now the storefront boasts the name Sofra in bold red letters, which replaces a glass and steel Violette sign hung ... (Full article: 646 words)

This article is available in our archives:

Globe Subscribers

FREE for subscribers

Subscribers to the Boston Globe get unlimited access to our archives.

Not a subscriber?

Non-Subscribers

Purchase an electronic copy of the full article. Learn More

  • $9.95 1 month archives pass
  • $24.95 3 months archives pass
  • $74.95 1 year archives pass