Ana Sortun’s Sarma shines

Pumpkin fritters, crisp outside and creamy inside, are topped with a cilantro sauce.
Pumpkin fritters, crisp outside and creamy inside, are topped with a cilantro sauce.PHOTOS BY LANE TURNER/GLOBE STAFF

This is a summary. To read the whole story subscribe to BostonGlobe.com

SARMA

A man with a large platter approaches our table. He leans down and displays his wares: wooden bowls of golden-brown chicken. “This is sesame fried chicken with tahini remoulade,” he says. “Would you like some?” It would be wrong to say no.

This is Sarma, a new restaurant that is Somerville’s version of a Turkish meyhane, a tavern where one shares meze and raki with friends. It is a collaboration between chefs Ana Sortun and Cassie Piuma, who was previously chef de cuisine at Sortun’s Oleana. This is her next step, taken with a mentor who is a gifted restaurateur. Is it any surprise it is wonderful? The menu is replete with temptations, and there isn’t a dish on it that doesn’t sound delicious.

Full story for BostonGlobe.com subscribers.

Get the full story with unlimited access to BostonGlobe.com.

Just 99 cents for four weeks.

Share