snacks.
smoked bluefish pâté… 8
roasted carrot muhamarra…pomegranate & mint… 10
chorizo croquettas…almond romesco… 10
pickled garden vegetables… 7
marinated olives… 9
Featuring a seasonally inspired menu, complemented by grower wines, local beer & craft cocktails
buy gift cards make a reservation4:30pm – close Tuesday-Saturday
5pm-close Tuesday-Saturday
smoked bluefish pâté… 8
roasted carrot muhamarra…pomegranate & mint… 10
chorizo croquettas…almond romesco… 10
pickled garden vegetables… 7
marinated olives… 9
red little gem lettuces… grapes, candied pecans, clothbound cheddar, verjus vinaigrette 16
kale + farro salad… pine nuts, piave vecchio, currants & garlic vinaigrette 17
delicata squash & orchard fruit fattoush… cucumber, kofte-spiced croutons, lemon dressing 18
potted foie gras mousse… poached native quince, sherry gelee, pain d’epices 21
wild porchini-chestnut veloute… crispy bayonne ham & robiola cream 16
gulf shrimp “fra diavolo”… creamy polenta, spicy shrimp sauce & calabrian chili butter 19
housemade canestri… white bolognese, pancetta soffritto, pecorino toscano, rosemary 18
potato + leek gratin dauphinois… wild mushroom ragoût, baby spinach & spring brook reading 27
pan roasted atlantic cod… salt cod brandade, baby spinach, black olive tapenade 32
baharat-spiced swordfish… garbanzo beans, saffron, fennel, leeks & crispy ginger 34
grilled green circle chicken… sicialian-style cauliflower, roasted pepper relish & natural jus 29
lamb sirloin skewer*… charred eggplant purée, tabbouleh, tahini, last of the season tomato jam 38
braised shortrib… pot-roasted carrots, local root vegetable mash, prunes, persillade 42
duck fat roasted brussels sprouts…maplebrook cheddar curds & bacon 13
roasted sweet potato…maple-cipollini agrodolce & chestnut puree 13
warm sugared beignets… milk jam 10
saffron + honey poached pear… pistachio & vanilla bean ice cream 14
chocolate-stout cake… “irish coffee” anglaise & cream cheese frosting 12
chef’s sorbet of the day… one scoop 5
tecate… loving you is easy! 12oz can | 4
exhibit ‘a’ “goody two shoes” … kolsch 16oz draft | 10
schilling “alexandr 10”… pilsner 16oz draft | 10
zero gravity “green state”… lager 16oz can | 8
foam “for you”…pale ale 16oz draft | 11
trillium “stillings street”… neipa 13oz draft | 12
guinness… milk stout 16oz draft | 9
small change “whatevers cool w/me”… ipa 16oz can | 11
exhibit a “briefcase porter”… porter 16oz can | 10
rescue club… non-alcoholic ipa 12oz can | 7
cranberry collins…local cranberry infused vodka, rosemary syrup, lemon & soda 15
don’t touch my muddler…gin, ginger, pomegranate, cucumber & soda 14
falerno!…tequila, mezcal, falernum, grapefruit, lime, hellfire bitters 14
old monk daiquiri…old monk indian rum, lime sugar, black walnut bitters 16
ghost of mary…citron vodka, spicy tomato water, house dilly bean 12
mile high club…glendalough irish whiskey, aperol, amaro nonino, lemon 16
mezcal jungle bird…mezcal, campari, lime, pineapple, absinthe, tiki bitters 16
montenegroni…gin, montenegro amaro, carpano antica 16
statler + waldorf… bourbon, cynar, amontillado, canela, mole 14
smoke + haze…rye whiskey, campari, sfumato rabarbaro, benedictine & burnt orange 14
FOMO (mocktail)…lychee, lemon, honey, ginger 10
gaucho (mocktail)…canela, pineapple, lemon, fizz 10
nv bailly lapierre…burgundy 14
‘21 baumgartner | grüner veltliner…austria 12
’22 pique basse “atypique”| rhône blend…cdr 14
‘22 abazzio di novacella | kerner…alto adige 15
‘22 pascal renaud | chardonnay…burgundy 15
’21 triennes “| cinsault…provence 15
‘21 guillot-broux | pinot noir…vdf 15
’22 demarie | nebbiolo…langhe 14
‘20 chateau du petit thouars “les georges” | cab. franc…chinon 15
‘21 double canyon | cabernet sauvignon…columbia valley 15
dealer’s choice white or red…we’ve probably popped something tasty, just ask! (it depends!)
nv lavernette “grand brut nature” | gamay… beaujolais 84
2020 frank besson “rosé granit” | gamay… juliènes 48
2019 caves naveran“brut dama” | chardonnay+… catalonia 72
nv laherte frères “brut nature” | chardonnay… épernay, champagne 120
2019 chéreau carré | melon de bourgogne… muscadet de sèvre-et-maine 42
2022 gaintza | hondarrabi zuri+… getariako, txakolina 49
2021 christina | grüner veltliner… niederösterreich 50
2021 judith beck | weissburgunder… burgenland 48
2020 château du mérande “son altesse” | altesse… savoie 68
2020 albamar | albariño… raix baixias, galicia 62
2022 phillip girard | sauvignon blanc… sancerre 69
2020 ca’liptra “kypra” | verdicchio…marche 54
2019 lignier et fils | aligoté… côtes d’or, burgundy 64
2008 daniel-etienne defaix “vaillon” | chardonnay… chablis 1er cru, burgundy 158
2021 clot de l’origine “le p’tit barriot” | syrah+… roussillon 54
2020 domaine de roally | chardonnay… viré-classé 68
2020 labadens “thomas” | clairette+… vacqueyras 64
2021 marc brédif |chenin blanc… vouvray 59
2022 broc “love” | rhône blend… berkeley 58
2018 terra vita vinum “rogeries blanc”| chenin blanc… anjou 80
2019 terre a mano “sassocarlo” | trebbiano+… tuscany 99
2019 davis family vineyards| chardonnay… russian river valley 79
2022 villagrande | rosé of nerello mascalese+… sicily 64
2021 mathiasson| rosé of grenache+… napa valley 70
2022 division “l’avoiron” | rosé of gamay noir… columbia valley 56
2022 forlorn hope “queen of the sierras” | field blend… sierra foothills 59
2021 kristinus “siller” | zweigelt… lake balaton, hungary (chilled red!) 45
2021 margins “settler’s vineyard” | mourvèdre… santa clara valley 64
2020 les clos des jarres “insouciance” | caladoc+… minervois 44
2019 villagrande | nerello-mascalese+… sicily 52
2020 antoine sunier | gamay… regnie, beaujolais 68
2020 belle pente | pinot noir… yamhill-carlton, williamette valley 72
2018 bitouzet-prieur | pinot noir… volnay, burgundy 169
2017 georges lignier et fils “1er cru clos des ormes” | pinot noir…morey saint-denis, burgundy 210
2021 division “béton” | cab. franc+… oregon 58
2017 francesco rinaldi | nebbiolo… barolo 138
2017 valpane“perlydia” | barbera…piedmont 48
2020 clot de l’origine “le p’tit barriot” | syrah… roussillon 58
2021 JAG “unculin” | mencia+…bierzo, castille y leon 52
2020 beaurenard “rasteau” | grenache+…rhône valley 68
2021 stirm “benitoite” | cab. pfeffer+… san benito county, california 69
2020 domaine de la cabotte “dom. biodynamie” | cdp blend…châteauneuf-du-pâpe, rhône valley 125
2017 réveille “franc tireur” | carignan…côtes catalanes 65
2019 la garde | cabernet sauvignon+…bordeaux 52
2020 emmanuel haget “clos messeme” | cabernet franc…saumur puy notre dame 69
2020 folk machine | charbono…suisun valley 62
2020 monte bernardi “mb 1933”| sangiovese+…chianti classico 88
2019 fatalone riserva | primitivo…puglia 64
2020 austin hope | cabernet sauvignon…paso robles 100
2016 di filippo | sagrantino…montefalco, umbria 110
2017 taub family vineyards | cabernet sauvignon…rutherford, napa valley 155
In late 2012, Punch opened Sycamore in Newton Center, where he and his team offer diners the best of both worlds: a delicious meal that they don’t have to cook themselves in at atmosphere that’s almost as comfortable as home....” [read more]
Various articles on Boston Eater that feature or mention Sycamore Newton....” [read more]
Sycamore offers a monthly School Night Subscription: On Tuesday, Wednesday, or Thursday, subscribers pick up a loosely themed, ready-to-eat meal....” [read more]
Who says suburban restaurants can’t keep up with their city brethren? Certainly no one who’s ever visited Sycamore....” [read more]
This neighborhood favorite may be the kind of place where passersby tap the window to greet friends and family inside, but it also draws diners from far beyond....” [read more]
In this cozy Newton Centre bistro, chefs David Punch offers serious cocktails, carefully crafted small plates, quality charcuterie, and delicious vegetarian dishes....” [read more]
Lucky Newton saw the opening of Sycamore, where chefs David Punch serves the perfect meal to share with someone you love....” [read more]
Chef-owner David Punch, formerly of Ten Tables Cambridge, joined by Lydia Reichert, most recently a sous chef at Craigie on Main, make wonderfully creative use of fresh ingredients in deceptively simple preparations...” [read more]
For food geeks accustomed to dining in urban Boston, it's easy to be a little dismissive of suburban restaurants. After too many underwhelming meals at places more than a few miles from the State House, optimism fades...” [read more]
Its location in Newton is a boon to suburbanites who’ve, up until recently, had to drive to Cambridge and Boston for their fine-dining fix. ...” [read more]
David Punch, co-chef and co-owner of Sycamore in Newton Centre, has a knack for producing big things from small spaces. We’re talking food, of course......” [read more]
We prefer you make your reservation by calling 617.244.4445,
but we also offer online reservations through openTable
Please do not send reservation requests or changes by email.
street parking and public lot.
4:30pm – close Tuesday-Saturday
5pm-close Tuesday-Saturday
755 beacon street
Newton MA 02459
I began my culinary path at a young age making pancakes in home-ec class at Natick High School. I then went on to ski and cook in Vermont, which was the catalyst for my love of the restaurant world. Since then, I have never looked back. I spent my early cooking career in Boston at the Nightingale, Upstairs on the Square and Rendezvous. I then had the fortune of running Ten Tables Jamaica Plain as chef. Three years later I became an owner myself, opening Ten Tables Cambridge. These experiences have given me the opportunity to hone my skills, crafting what makes an approachable and delicious menu: flavorful ingredients executed professionally. At Sycamore, we believe in food that makes you happy. I invite you to join us for a memorable dining experience in our corner of Newton Centre.
My love for food and cooking started in the Russian countryside, foraging wild mushrooms, tending to our garden, and preserving food with my grandmother. Cooking remained an interest in my life, even when that garden was no longer there. After deciding to pursue a career with food, I started honing my skills, working in Chef-driven restaurants around the Boston suburbs, including at former sister restaurant Buttonwood. I find myself gravitating towards European influenced food, while focusing on seasonality. I look forward to bringing together flavors and techniques, to provide a unique and comforting eating experience for guests here at Sycamore.
Born and raised on the north shore, I was introduced to the restaurant business at an early age spinning up pizzas at the local shop. I have held every front of the house position in a restaurant, but have always come back to my roots at the bar. I’ve been fortunate to learn under some of Boston’s master “hospitalitarians,” including Lydia Shire, Michael Schlow, Esti Parsons, and most recently with legendary Boston barman Rob Iurilli at Abigail’s. Sycamore is as much a place to eat as it is a place to connect, and that is what I try to do at our bar – make new friends and entertain old ones.