Sycamore Hours, Digital Reservation, & Images

A neighborhood bistro
in the heart of Newton Centre

Featuring a seasonally inspired menu, complemented by grower wines, local beer & craft cocktails

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menu
updated daily

Dine-In By Reservation:

4:30pm – 9:30pm Tuesday-Saturday

Takeout pickup times:

5pm-8pm Tuesday-Saturday, limited time slots available

Placing Orders:

…or Place orders by phone
Tuesday-Saturday…after 1:00pm, day-of only

Specials.

burger wednesdays.

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).

let’s party!.

After the year we've all had, it is most definitely time to find a reason to celebrate.

Missed a birthday, holiday get together, bar crawl, or graduation party? Make up for it with a special gathering at Sycamore. For parties over the size of 12, we are offering full (up to 32 seated / 48 standing) buyouts of the restaurant. You would meet with our team directly to create a unique dining experience for you and yours: from curated cocktails to your favorite Sycamore dishes, it's all up for grabs!

The space would be yours entirely, and the style of menu would be up to you. Want a multi-course tasting menu with wine pairings? A family-style feast? Or let your guests choose from a prix fixe menu? We are here for it! A full restaurant buyout begins at $6,000 (dependent upon the day of week and month of year), inclusive of all food and beverage.

For more information, e-mail lizzie@sycamorenewton.com. Let us host your next dinner party - we'll even do the dishes!

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.

dine-in snacks.

the following are dine-in prices only: see provisions for takeout sizes & pricing

smoked bluefish pâté… 8

caramelized onion + smoked gouda dip… 8

pickled garden vegetables… 7

marinated olives… 9

artichoke croquettas (dine-in only)… 9

starters.

allandale farm lettuces… local apples, manchego, almond vinaigrette, fried garlic 16

roasted winter squash salad… pecan dukkah, feta, maple tahini, date vinaigrette 17

blue hubbard squash soup… brown butter honey & sage 15

grilled spanish octopus skewer… chickpea purée & pomegranate-cucumber salsa 19

tuscan chicken liver pâté… asian pear agrodolce, calabrian chili & grilled focaccia
16

toasted gnocchi sardi… local maitake mushrooms, pumpkin pesto & brown butter pine nuts 17

lumache nero… red wine-braised rhode island squid, sautéed fennel & caper panagratatto
19

mains.

freekeh-stuffed honeynut squash… chickpeas, harissa, cured black olives, walnut-date purée (vegetarian) 24

roasted atlantic halibut… fregola sarda, verrill farm tuscan kale & squash caponata
34

grilled green circle chicken… chantenay carrots, marble potatoes, seville orange, fines herbes 29

painted hills bistro steak*… porcini purée, fingerling potatoes, allandale farm watercress, parmesan reggiano 34

grilled berkshire pork chop… mixed grain pilaf, parsnip purée & apple mostarda. 33

provisions.

to stock your fridge for later.

provisions available tuesday – saturday, 1p – 8pm. call to arrange pick up (or just drop by!).

smoked bluefish pâté, served with ritz crackers… (1/2 pint) 14

caramelized onion + smoked gouda dip, served with ritz crackers… (1/2 pint) 12

pickled garden vegetables… (1/2 pint) 7

marinated olives… (1/2 pint) 10

dave’s diablo rojo hot sauce | yes, it’s spicy… 5oz jar | 8

spicy red pepper jelly | 8oz jar | 10

israeli green chili spice mix | 2oz jar | 9

armenian pork sausages | -frozen/pack of 2- 13

breakfast sausage patties | -frozen/pack of 4- 12

chicken stock | -frozen/1 quart- 7

sides.

brussels sprouts… pancetta soffritto, pickled fresno chilis, parmesan, rosemary breadcrumbs 10

crispy fingerling yams… spicy whipped feta 10

dessert.

warm sugared beignets… milk jam 10

brioche + maple bread pudding (dine-in only)… pumpkin-spiced latte ice cream 12

chocolate + hazelnut pot de crème (dine-in only)… brown butter praline 10

Rotating seasonal sorbet (dine-in only)… kumquat (one scoop) 5

Provision Instructions

Cooking/Re-heating Provisions After Purchase

[please refer to the menu above for what is currently available for purchase]

sausages… these beauties are already fully-cooked, so simply thaw and re-heat however you please! our top two methods are 1. butterfly and grill cut-side-down or 2. pan-fry and serve with some pasta or veggies!

breakfast sausage patties… thaw, then pan sear in butter until cooked through. Enjoy with eggs & potatoes, or in a tasty breakfast sandwich.

chicken pot pie...(from frozen) remove lid and bake at 425° (fahrenheit) for 45-60 minutes until golden brown and bubbly.

Cocktail Mixers.

ghost of mary… stir 2.5oz ghost mix with 1.5oz citron vodka and ice, strain into a chilled glass and garnish with your favorite brunchy snack.

Drinks.

Cocktails.

don’t touch my muddler…gin, ginger, pomegranate, cucumber & soda 13

falerno!…tequila, mezcal, falernum, grapefruit, lime, hellfire bitters 14

ghost of mary…citron vodka, spicy tomato water, house dilly bean 12

fuzz buster…nordés gin, local peaches, basil, lemon & acha vermouth 15

cranberry collins…local cranberry-infused vodka, soda & lemon 13

basil mule…vodka, lime, fresh basil, ginger beer 14

sweater weather…tequila, mezcal, apple cider, canela syrup & lemon 14

pinkies up…glendalough whiskey, honey chamomile, yellow chartreuse, lemon 15

smoke + haze…rye whiskey, campari, sfumato rabarbaro, benedictine & burnt orange 14

rock-n-rye…hot as a toddy ~or~ cold on a big effin’ cube 14

Wines by the Glass.

13 glass / 52 bottle

sparkling

nv bailly lapierre…burgundy

white

‘18 baumgartner | grüner veltliner…austria

‘19 meyer-fonné “gentil” | edelzwicker…alsace

‘17 vadiaperti | greco di tufo…campania

‘19 thévenet et fils | chardonnay…burgundy

rosé

‘20 peyrassol “reserve des templiers”…provence

‘20 trinquevedel…tavel

red

‘18 buxy | pinot noir…burgundy

‘19 judith beck “ink” | zweigelt+…Burgenland

‘18 fantino “rosso dei dardi” | nebbiolo…piedmont

‘18 substance | cabernet sauvignon…columbia valley

dealer’s choice white or red…we’ve probably popped something tasty, just ask! (15 / glass)

For a full wine list, contact lizzie

beer.

tecate… loving you is easy! 12oz can | 2

exhibit a “good two shoes”… kölsch 16oz draft | 9

mikkeller “hammock bound”… key lime berliner weisse 16oz draft | 10

Exhibit A “right to farm”… Corn lager 16oz can | 8

industrial arts “metric”… german pilsner 16oz draft | 9

Oxbow “farmhouse”… Pale ale 16oz draft | 10

vanished valley “chasing dreams”… ne ipa 16oz draft | 11

Zero gravity “madonna”… Double ipa 16oz can | 10

Exhibit a “briefcase porter”… porter 16oz can | 10

clausthauler… non-alcoholic lager 12oz bottle | 6

rescue club… non-alcoholic ipa 12oz can | 7

Press.


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



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Email

info@sycamorenewton.com

Phone Number

617.244.4445

Parking

street parking and public lot.

Hours

Takeout pickup times:

5pm-8pm Tuesday-Saturday, limited time slots available

Placing Orders:

…or Place orders by phone
Tuesday-Saturday…after 1:00pm, day-of only

Address

755 beacon street
Newton MA 02459

Newsletter

 

Social

Sycamore Team.

Join our team

David Punch

chef-owner

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.

Simon Armen

Chef

My love for food began at an early age in western Massachusetts, where I grew up often gardening with my mother, and helping my father bake in the kitchen. When I grew older I learned that I could make a career of it and set myself on a path that took me to learn in prestigious kitchens across New England. On top of my culinary training, I have traveled across Europe, the Middle East and North Africa in search of techniques and flavors to bring to your plate. I always keep in mind that making great food comes through hard work, positivity and attention to detail, and I look forward sharing that with you.

Lizzie Szczepaniak

general manager

I fell in love with the city of Boston while attending Boston University for the French Horn and fell in love with the industry at Craigie Street Bistrot over 10 years ago as an expeditor and manager. I also fell in love with my future husband! We helped Chef Maws open Craigie on Main, and then moved to live and work on a cheese farm in Alsace, France. After France came a move to Chicago, where I worked my way up to management at Paul Kahan’s Publican, earning my beer-server Cicerone certification. After doing stints at Straight Wharf Restaurant in Nantucket, opening Row 34 in Fort Point, and slinging spritzes during patio season at Coppa, I spent a year obtaining my Sommelier Certification and curating the beer and cordials program as the Director of @Urbanhops at The Urban Grape in Boston’s South End. I love Sycamore because it feels like home – sharing delicious things with people that I truly care about.

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

Assistant Manager

My first restaurant job was making from-scratch pizza & selling slices at Durham House of Pizza, while completing a degree in European Cultural Studies & German at the University of New Hampshire. I’ve since worked at restaurants on Nantucket, in Back Bay, Davis Square, Brookline & the South End. I was a part of the opening team at Buttonwood in Newton Highlands in 2018 an for it’s reopening in 2019, I served as maitre d’. I inherited my sense of hospitality & generosity from my mother, Nadine; candor & canniness from my father, Jim. 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.