SHAYNA: SUMMER.
THE SEASON OF CONSTRUCTION IN NEW ENGLAND.
ALSO THE SEASON OF A THUNDERSTORM, MAKING ALFRESCO DINING A CHALLENGE.
BUT IN SOMERVILLE, THE RESTAURANT IS STICKING IT OUT.
>> WE FOCUS ON TURKISH CUISINE.
MOROCCAN, LEBANESE.
A MODERN INSPIRED TAKE ON TRADITIONAL DISHES.
SHAYNA: TRADITIONAL, BUT NOT INTIMIDATING, AS I QUICKLY LEARNED.
I DO NOT KNOW WHAT TO DIG INTO.
I’M TRYING THEM ALL.
THE RESTAURANT FOCUSES ON TASTE OR SNACK.
SMALL PLATES WITH ENOUGH FOR EVERYONE.
>> WE HAVE THE REGULAR MENU THAT HAS 40 ITEMS AND THEN WE DO SPECIALS ON TOP OF THAT.
SHAYNA: PLEASE COVERED -- SUGAR SNAP PEAS, CORNBREAD, CILANTRO, HOT PEPPERS, AND GARLIC FRIED RICE.
THE CHEF SAYS THE SESAME FRIED CHICKEN IS A FAVORITE.
>> IT IS SERVED ON YOGURT-BASED SAUCE WITH PICKLES.
SHAYNA: ALFRESCO DINING IS NEW TO THE TEAM.
THEY HAVE HAD TO IMPROVISE.
>> THIS WAS A PARKING LOT NOW WE HAVE PRIORITIZED THIS AS AN OUTDOOR DINING SPACE.
IT IS GREAT.
IF THE WEATHER IS GREAT AND WE CAN SEAT PEOPLE OUT HERE, I AM HAPPY TO DO IT.
I WANT TO MAKE SURE WE ARE OFFERING GOOD SERVICE AND DELICIOUS FOOD.
SHAYNA: IN MEDFORD BY THE RIVER IS A SOUTHERN ESCAPE.
>> IS QUIET.
WE DON’T HEAR ANYTHING FROM THE OUTSIDE WORLD.
SHAYNA: THE CHEF OWNER WAS READY FOR A NEW CHALLENGE.
>> I WANTED TO DO SOMETHING PERSONAL.
SHAYNA: THE NASHVILLE NATIVE OPENED UP THE JUKE JOINT.
>> ANYTHING I HAD AS A KID AND I DON’T HOW TO MAKE IT, I CAN CALL MY MOM.
SHAYNA: HE AND THE EXECUTIVE CHEF ARE CHALLENGING BOSTON’S UNDERSTANDING OF SOUTHERN CUISINE.
>> TRADITIONAL BARBECUE IS THE COOLEST REGIONAL FOOD.
SHAYNA: THEY SMOKE THE MEAT IN-HOUSE.
>> YOU CAN SMELL THE SMOKE AND TO ME THAT IS ONE OF THE BEST KITCHEN SMELLS YOU CAN GET.
SHAYNA: THEY ARE GOING WHOLE HOG FOR PULLED PORK.
>> THE BEST CUTS OF MEAT AND MIX IT TOGETHER TO GIVE IT A DIFFERENT KIND OF PRODUCT.
SHAYNA: THEY ARE PROUDEST OF THE NASHVILLE STYLE HOT FRIED CHICKEN.
>> SPICY AND SAVORY WITH SOME BROWN SUGAR.
SHAYNA: USUALLY A BUSTLING RESTAURANT AND MUSIC VENUE, LIVE ACTS HAVE BEEN SCALED DOWN FOR NOW.
>> WE ARE LIMITED TO PUTTING EVERYTHING OUTSIDE NOW SO WE HAD MUSICIANS COME.
SHAYNA: WHILE GREAT MUSIC AND QUALITY FOOD ARE TOP OF MIND, THESE DAYS THE PRIORITY IS SAFETY.
>> 85 SEATS OUTSIDE ALL SPACED OUT.
I WANT PEOPLE TO FEEL SAFE AND KNOW THEY CAN COME HERE AND HAVE GOOD FOOD AND NOT HAVE TO WORRY ABOUT EVERYTHING THAT IS GOING ON RIGHT NOW.
SHAYNA: AND BACK TO SARMA IN SOMERVILLE.
CHEF CASSIE IS A SIX TIME JAMES BEARD NOMINEE FOR BEST CHEF NORTHEAST.
SHE WORKED ALONGSIDE CHEF ANA SORTOON AT OLEANA IN CAMBRIDGE FOR FIFTEEN YEARS.
SHE IS NOMINATED AGAIN THIS YEAR, BUT THE AWARDS HAVE BEEN POSTPONED DUE TO THE PANDEMIC.
WE HOPE TO FIND OUT THE WINNER LATER THIS YEAR.
SARMA IS OPEN FOR TAKEOUT, ALONG WITH OUTDOOR AND INDOOR DI