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When the Somars opened the restau-
rant in 2003, they knew they were filling
a need in Fayetteville, a niche for fresh
food made from scratch. With fast food
restaurants on every corner, Mustafa
thought that people might enjoy some-
thing a little different and healthier.
"My food is a fusion between coun-
tries and cultures utilizing local produce
and seafood," he says. "I wanted to show
people that food does not have to be fried
to be good."
And locals seem to enjoy the fresh and
healthy Mediterranean fare, so much so
that the restaurant burns through 200
pounds of hummus each week. Friday
and Saturday nights are seafood nights,
and the salmon is one of the most popu-
lar menu items, along with mussels in a
spicy marinara sauce. Of course, guests
make a dent in the dessert tray as well,
topping off their meals with traditional
Mediterranean desserts like baklava,
kataifi and other filled filo treats.
Many people refer to Sherefe (a Turk-
ish toast meaning "to your honor" or
"cheers") as a Greek restaurant because
they recognize many of the menu items
as the Greek food they are accustomed
to: kebabs, gyros, hummus, falafels and
salads with feta cheese and Greek olives.
Mustafa says that Turkish and Greek
foods are similar. And while the menu is
full of the old favorites, there are plenty
of new creations, too.
The Mediterranean diet includes a
hefty dose of vegetables, so vegetarians
will find plenty to choose from. Mustafa
Fresh ingredients are the mainstay of
Sherefe's approach to food, whether it
is the familiar gyro sandwich (opposite
page) or the variety of soups and salads
or the Mediterranean Delight, consisting of
assorted samples of delicacies. Seen here
enjoying a feast at Sherefe's are Wade and
Natalie Keckler with their daughter, Lark,
and Patricia Hammond.
