Wednesday is the new Sunday. Available on a very limited basis for both takeout and dine-in on Wednesdays only.
Our juicy burger comes with Cabot cheddar, bacon, lettuce, and black pepper aioli on an A+J king sesame brioche bun, served with crispy housemade french fries. Reserve an early table or order takeout for evening pickup (day-of orders only).
Stay Tuned….
...for upcoming special menus, promotions, and pre-orders, and be sure to sign up for our newsletter to get first access to all of our new news!
Food.
snacks.
smoked bluefish pâté… 8
baba ghanoush … harissa chili crisp 9
chorizo croquettas…almond romesco… 10
pickled garden vegetables… 7
marinated olives… 9
starters.
local heirloom tomato salad… buffalo mozzarella, savory tuille, opal basil, villa manadori 18
kale + farro salad… pine nuts, piave vecchio, currants & garlic vinaigrette 17
equinox farm greens… native french breakfast radishes, crispy frico & white balsamic vinaigrette 16
local fluke ceviche*… serrano chili, cilantro, leche de tigre, coconut 18
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
pinks.
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
red
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
This is my favorite restaurant in the entire Boston area. Though the restaurant itself is small in size, the big, bold delicious flavors of their seasonal dishes will leave you more than satisfied every time. Their cocktails are also fantastic! But the most important thing you should know is to Get. The. Beignets. I don’t care if you don’t usually do dessert or don’t like dessert, you will change your mind after eating these sugary pieces of heaven.
Rhonda Farrell
March 30, 2021.
Great service and tables well spaced apart. There's also a non invasive temperature check when you come in. Delicious food!!
Cliff Steward
March 22, 2021.
Everything was great! Great food, great service, and great time.
Jenna JA
December 20, 2020.
The best "fine dining take out" in the area! My new husband and I wanted to have a nice meal to celebrate the night before our wedding, but are still too skittish to dine-in anywhere. We ordered the chicken cacciatore and berkshire pork chop and persimmon fattoush. All three survived the 15 drive back to Watertown and tasted just as perfect on our table as they would in sycamore's dining room. Thanks so much to the chefs and staff for consistently hitting the high mark!
Excellent.
A quibble -- music playlist was an enjoyable genre but a bit short and repetitive.
CarolB
April 10, 2021.
Wonderful as always -- quality and experience didn't skip a beat even with the pandemic!
MarinaM
April 10, 2021.
Food was really good. Their wine recommendation was spot on. Service was impecable and they were really nice even though we arrived late.
KBee
April 9, 2021.
Always delicious, great soundtrack and service!
OpenTable Diner
March 31, 2021.
This is my favorite restaurant in the entire Boston area. Though the restaurant itself is small in size, the big, bold delicious flavors of their seasonal dishes will leave you more than satisfied every time. Their cocktails are also fantastic! But the most important thing you should know is to Get. The. Beignets. I don’t care if you don’t usually do dessert or don’t like dessert, you will change your mind after eating these sugary pieces of heaven.
LeeW
March 30, 2021.
Super attentive staff very clean and cautious during Covid. This was our first time indoor dining in a year and it was absolutely lovely.
MROB
March 30, 2021.
Best kitchen in Newton
DavidF
March 28, 2021.
Everything was perfect. Not an extensive menu, but enough interesting, appealing choices to please most, I would think. Food was executed superbly, reasonably generous portions, we had Tandoori swordfish & pork stew for mains, outstanding. Service was friendly, helpful, relaxed and efficient. Plenty of space between tables, we weren't within 10 feet of other diners. A warm, intimate room.
LizzieC
March 25, 2021.
Food was outstanding! Fresh hot and delicious! Will definitely go back.
Firing on all cylindars. Best in the Boston area. I have been to Sycamore a dozen times. It has always been the best restaurant in Newton. Lately, it has gone to the next level. I went on Saturday for my birthday. I could have picked anyplace in the area, but I picked Sycamore, and they exceeded all expectations.
The execution of the dishes are flawless. The chef has done an incredible job creating a consistent rainbow of not just flavors, but textures. The spice profile on the dishes is genius. In the old days, I would say that best restaurant in the Boston was Oleana. Not anymore. Now, it is Sycamore. They deserve a James Beard Award. My praise is not cheap. Look at my review of Eleven Madison Park!
James M
2019-12-10
Best in Newton Definitely the best place for high quality fresh food and a dynamic menu.
Got granted my green card and came here to celebrate and was not disappointed.
SunnyandBuster
2019-10-27
A wonderful meal! I was visiting Boston for work and a local colleague suggested we try Sycamore and I am glad she did! By the time we called for reservations they were all booked up but suggested we come by just in case something opened up. As it turned out a window seat in the bar was available and we enjoyed a leisurely meal. The service was excellent and we were never rushed. They have a full bar and good selection of wines.
We shared a kale salad which was light and fresh. The chanterelle mushroom soup was out of this world delicious. We both really enjoyed our mains. My shakshuka was perfectly spiced with a touch of heat and cooked perfectly. My friend loved her quail. The toasted cider pound cake was light and had a lovely caramelized flavor.
An absolutely wonderful meal.
Iona H
2019-10-11
The food and service were superb! I would drive from New Jersey just to eat here again! The food and wine and service were that good. I had the squid appetizer and the black pepper pappardelle pasta with wild boar ragu -- delicious!!!!
EagleEyeBoston
2019-10-06
Adventurous Cuisine in a Local lBistro Add this restaurant to your portfolio of dining choices. Its menu, while limited, has selections that are quite different from most places. The pastas are excellent, such as the black pepper pappardelle, with strong and interesting flavors unlike conventional versions. The mushroom soup is outstanding, but again not just another soup but adding maple sweetness. The quails are debunked (except for the thighs), which is a nice touch. The shakshuka, made from local peppers, was terrific and something we've not had before -- ad the locally-prepared lamb ("merguez") to it and it is marvelous. Trillium IPA on tap is a great choice, they know how to make a Manhattan, and the wines by the glass -- a gain vey limited in range -- has a few fine choices. Parking is easy on-street or in the nearby lot. The place was humming on a Saturday night, but the service still was friendly, professional, and helpful.
travelcircle
2019-08-31
Very nice Nice food, nice atmosphere, great service. I hope to go back one day. I was there with my friend whom I didn’t see for almost a year. We didn’t make a reservation and the only seating options was in the middle of the room and very close to other tables. However, the whole atmosphere was so cozy that we naturally become a part of it. Bread and wine were served almost immediately, and then our food arrived in a very nice plates. We stayed there for about 3-4 hours and had a great evening.
Robert R
2019-08-20
My favorite restaurant in Newton This small restaurant is top notch. They take the food very seriously, and have created creative and delicious dishes. The place is generally lively, yet intimate. The service is generally excellent. Well worth a visit.
Chef David Punch
“Makes people happy
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]
Best Meals of 2019
“Raising Money for Racial Equity & Social Justice
Various articles on Boston Eater that feature or mention Sycamore Newton....” [read more]
Boston-area restaurant subscriptions
“Keeping kitchens busy during pandemic
Sycamore offers a monthly School Night Subscription: On Tuesday, Wednesday, or Thursday, subscribers pick up a loosely themed, ready-to-eat meal....” [read more]
50 Best Boston Restaurants
“Killer cocktails
Who says suburban restaurants can’t keep up with their city brethren? Certainly no one who’s ever visited Sycamore....” [read more]
2015 Best Restaurant
“Boston: General Excellence, West
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]
Newton’s Best Neighborhood Restaurant
“2015, Bar 2014, Restaurant 2013
In this cozy Newton Centre bistro, chefs David Punch offers serious cocktails, carefully crafted small plates, quality charcuterie, and delicious vegetarian dishes....” [read more]
2013 Boston restaurant awards
“Best Dinner For 2
Lucky Newton saw the opening of Sycamore, where chefs David Punch serves the perfect meal to share with someone you love....” [read more]
The Boston Globe
“A good French bistro opens in Newton Centre
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]
The Phoenix
“Provençal fish stew at Sycamore
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]
Improper Bostonian
“Punch Drunk Love
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]
Boston Common
“Marries Elegance and Gluttony
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]
Stay in Touch.
Reservations
We prefer you make your reservation by calling 617.244.4445, but we also offer online reservations through openTable
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.
Greg Brodsky
chef
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.
Scott Shoer
bar manager
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.
Josh Skerry
general manager
Welcome to our cozy little bistro! Sycamore is home for me & all of our friends, new and familiar alike. It’s an electric space, where locally and responsibly-sourced food, considered wine & crafted drink are enjoyed in good company. I’m so proud to be a part of something so special & always look forward to having you for dinner.
