32
|
October/November
•
2009
Dining Out
M
ustafa Somar gets a dreamy look in his blue eyes just talking
about the sea bass.
He's almost giddy as he imagines slicing the fresh catch into
perfect proportions, slathering each section with butter and
seasoning them with fresh herbs.
But then, Mustafa and Kathy Somar put passion into the food
they prepare at their Ramsey Street restaurant, Sherefe Mediterranean Grill. Mustafa
insists that his ingredients are the freshest available, including the sea bass, which is
flown in from the Mediterranean.
"I make everything from scratch except fries," he says.
"
I go to the farmer's
market every Wednesday and Sunday to get the best of what's in season.
"
BY CINDY HAWKINS
FRESH
AL FRESCO
&
Sherefe Mediterranean Grill brings a taste of Turkey
