Best Seat in the House: Sarma, Somerville, MA

David Bazirgan, chef of Bambara in Cambridge on how to soak up the Mediterranean vibes at this Somerville all-star.

March 4, 2019 ‚óŹ 1 min read

By Richie Nakano | Photo via Brian Samuels

Chef David Bazirgan (Bambara) has always embraced global flavors on his menus, and when he eats out, he soaks up some Mediterranean inspiration at Ana Sortun and Cassie Piuma's Sarma. “It’s Eastern Mediterranean and the menu is huge and right in my wheelhouse. It’s in Sommerville which is this cool, up and coming area,” he says.

Here’s his guide on how to best enjoy the restaurant.

 When to visit and where to sit:

“It’s best to go with a large group and share, but it’s also super hard to get into and is always packed. For an easy table, go early and try to snag a seat at the bar.”

What to order:

“You gotta pace yourself or else you’ll just be crushed. Every dish hits you over the head with a sledgehammer,” he says. “There’s crazy stuff on the menu like lentil nachos with spicy feta fondue and swordfish schnitzel with tahini bagna cauda. There’s a seven-layer hummus that’s just mind-blowing…and the flatbread they do is perfect. They also walk around and offer stuff dim sum style on top of the menu, like za’atar fried chicken.”

 What to drink:

“The cocktail program is really good but I usually find myself drinking white wine, like a Riesling, that goes well with heavily spiced food.”

 Who to talk to:

“The chef is Cassie Piuma, and she’s super cool, super down to Earth. She’s very creative and doesn’t hold back on her menu. Text me and I’ll text her. [laughs]”

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