Reservations for parties up to 7 guests: click here! Reservations are available online up to 30 days in advance, with a new day becoming available to book each morning at 10AM EST. For larger groups please click here and fill out the form. We encourage large parties to book further than one month out, due to the difficulty of reserving the space once general public reservations open 30 days in advance.
We have walk-in seating available at our seat bar and high-top tables. These spaces are offered on a first-come, first-served basis. Due to the nature of our cuisine, we are NOT able to accommodate any allergies or aversions to allium, spices, soy, honey, refined sugar, nightshades, capsaicin and olive oil. Thank you for understanding. Parking is currently limited. If you are joining us for dinner service, we recommend street parking on Dana St. If you have a Somerville parking permit, or if you are joining us on a Sunday evening, there is also residential parking available on streets adjacent to Pearl St.
Please do not park in the private lot beside our building. For the safety of our guests, we are unable to accommodate requests or modifications to the menu. We are able to provide allergen and dietary information upon request.
Before placing your order, please inform your server if any member of your party has a food allergy or dietary restriction. Not all ingredients are listed. Menu items may contain or come into contact with allergens. Sarma is restaurant and bar where food, drink and music come together in a vibrant celebration of the good things in life. Modeled after the traditional meyhanes of Turkey, the menu is a large selection of small plates meze that are designed to be shared alongside food-friendly cocktails, craft beers or a glass of wine from a small but carefully selected list.
Chef Cassie mostly stays true to Mediterranean flavors but she draws inspiration from places she visits and people she meets and then blends her experiences into a style of cooking that is uniquely her own. Her goal is to strike a balance between the familiar and the unknown. Either way, she respects the fundamental flavor profiles that got her attention in the first place, so the food tastes exciting and modern, but authentic.
