Travel

The Turkish word “sarma” has many meanings. It translates to: something wrapped, rolled, enveloped, a bite-sized morsel…you get the idea. Chef Cassie Piuma has modeled her dishes (many of which are, well, enveloped in flaky pastry or wrapped in grape leaves) on meyhane, the bar bites you would eat in a tavern if you were in Istanbul. Sarma’s parsnip fritters with crushed nuts are perfect—and even more perfect with a cold beer. The beef jerky in a sticky, syrupy date molasses pairs well with wine. And every bite of the mezze (Middle Eastern tapas) brings a different flavor and texture—some hot, some cold, some just wildly and excitingly foreign. Bright Turkish plates adorn the walls, while seats are upholstered in multihued traditional fabrics imbuing the space with a casual, celebratory atmosphere. Even the drinks—full of flavors like orange blossom, rose water, and oh so much mint—are a nod to the Arabian Peninsula.

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