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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

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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)

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