"Chef/owner Cassie Piuma lets us in on a trio of secrets from the No. 1 restaurant on this year's list. Perhaps most importantly for this nearly-impossible-to-reserve hot spot: "8:30 p.m. is the magic time" to score a walk-in bar seat, says Piuma. And while sitting at that bar, you might feel like sipping on one of the restaurant's drinks from the early days, the fan-favorite cardamom-and-ginger Elettaria."
"The secret: Yep, you can really get a seat. "Our cocktails have come a long way, but if you want an Elettaria, we'll make one upon request." Finally, ever wonder just how Piuma and the team get Sarma's vegetables to taste so irresistible, so...meaty? It's thanks to Sugar Bob's smoked maple syrup from Vermont, she says, imparting a bacon-like flavor."
"The Greek restaurant pays homage to the rustic cooking of the nomadic Vlach people, from charcoal-grilled meats to freshwater fish dishes. The best way to start a meal? A slice or two of horiatiko psomi, village-style sourdough baked fresh in-house, slathered with sheep milk butter and sea salt. The best way to end a meal? Taking home a whole loaf for later."
Social media and online reviews expose much of the dining world, yet restaurants still keep practical secrets. Sarma offers an 8:30 p.m. walk-in bar-seat window, will make its early fan-favorite Elettaria cocktail on request, and uses Sugar Bob's smoked maple syrup from Vermont to impart a bacon-like flavor to vegetables. Bar Vlaha serves village-style horiatiko psomi baked in-house, paired with sheep milk butter and sea salt, and sells whole loaves to take home daily. These insider details include off-menu requests, timing strategies for walk-ins, and ingredient choices that enhance dishes.
Read at Boston Magazine
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