Sesame fried chicken, served with a zesty tahini remoulade and a dusting of dried cilantro and green chilies, has become the legendary centerpiece of the vibrant meze experience at Sarma. The dish exemplifies Chef Cassie Piuma’s ability to blend Middle Eastern spice profiles with American comfort, offering a shattering, golden crunch that gives way to remarkably succulent meat. The black sea cornbread is another technical triumph, featuring a dense, moist crumb glazed with honey and topped with salty feta and toasted sesame seeds. Aromas of zatar and toasted cumin waft through the blue-hued dining room, where the presentation is as colorful and eclectic as the flavors themselves. Each small plate is a study in balance, where the heat of harissa is tempered by whipped yogurt or the sweetness of dates. The rhythm of the meal is fast-paced and social, reflecting a culinary identity that is both deeply rooted in Turkish tradition and playfully modern.