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

buy gift cards     Place Takeout Order

menu
updated daily

Placing Orders:

…or Place orders by phone
Tuesday-Saturday…day of only, please

Takeout pickup times:

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

Dine-In By Reservation:

4:30pm – 9:30pm Tuesday-Saturday

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. We are offering both partial (12 - 18 guests) and 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! Partial buyouts for either the dining room or our outdoor deck begin at $3,000, or a full restaurant buyout begins at $6,000, 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.

Place Takeout Order

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

starters.

badger flame beet salad… farm greens, spring onions, peppered walnuts, bucheron-buttermilk dressing 16

tuscan chicken liver Pâté… grilled focaccia, bing cherry mostarda & fennel pollen 15

grilled broccoli + peach salad… maplebrook farm straciatella, basil & calamansi bagna cauda 17

allandale farm lettuces… preserved lemon vinaigrette, lardo, parmesan, garden herbs 16

black pepper casarecce… walnut pesto bianco & villa manodori balsamico 17

mains.

farro-stuffed eggplant… drumlin farm kale, confit garlic, pecorino romano, tomato-fennel broth 24 (vegetarian)

roasted striped bass… braised rhode island squid, countneck clams, fregola, calabrian chili salsa
34

za’atar-spiced green circle chicken… stone fruit fattoush, armenian string cheese & harissa jus
28

grilled painted hills steak*… marinated zucchini, borlotti beans, green peppercorn butter, pistachio-herb purée 34

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

spanish pork pâté… (one thick slice) 10

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

red curry spice mix | 2oz jar | 9

chicken pot pie -frozen- | serves 2-3- | the classic 28

chicken-pecorino sausage | -frozen/pack of 2- 11

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

chicken stock | -frozen/1 quart- 6

sides.

tandoori-spiced carrots… red lentil purée & garlic chutney 10

lebanese street corn… halloumi cheese, tahini & harissa chili crisp (on the cob) 10

dessert.

warm sugared beignets… milk jam 10

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!

ground italian sausage… thaw, then cook down and crumble in a pan: add to your lasagna, marinara sauce, soup, meatballs... the possibilities are endless!

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.

baked rigatoni… (from frozen) pour 1/4 cup of water into the container, cover, and bake at 350° (fahrenheit) for 45 minutes. remove lid and continue baking for 15-30 min until G, B & D (golden-brown and delicious). watch out - that first bite is gonna be wicked HOT!

shepherd’s pie...(from frozen) bake with cover for 30 minutes at 375°F. Carefully remove lid, add a pat of butter, and bake for 30-45 more minutes.

mac ‘n cheese...(from frozen) bake uncovered at 375° For 30-45 minutes.

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.

Place Takeout Order

Cocktails.

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

falerno!…tequila, mezcal, falernum, citrus, hellfire bitters, chili salt 14

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

oh, snap!…gin, snap peas, mint, lime 15

ambrosia spritz…ambrosia aperitivo, pomegranate, citrus, grapefruit shertbet & fizz 14

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

strawberry daiquiri…ward’s farm berries: always shaken, never frozen 15

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

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

Wines by the Glass.

13 glass / 52 bottle

sparkling

nv bailly lapierre…burgundy

white

‘18 baumgartner | grüner veltliner…austria

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

‘17 vadiaperti | greco di tufo…campania

‘19 thévenet et fils | chardonnay…burgundy

rosé

‘20 peyrassol “reserve des templiers”…provence

‘19 payral…bergerac

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

Lawson’s “scragg mountain pils”… Pilsner 16oz draft | 10

exhibit A “goody two shoes”… kölsch 16oz draft | 9

medusa “duchovni”… czech pilsner 16oz can | 10

zero gravity “most easy”… Session ipa 16oz can | 9

zero gravity “little wolf”… Pale ale 16oz draft | 8

Springdale “spiritual gangster”… New england ipa 16oz draft 10 | 8

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

clausthauler… non-alcoholic lager 12oz bottle | 6

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

takeout cocktails & mixers.

ghost of mary (1 pint – mix only: recipe card included)… the classiest bloody mix you’ve ever had 14

the prodigy… gin, rhubarb, tarragon, cocchi armericano & lemon (makes two 4-oz cocktails) 26

falerno!… tequila, mezcal, falernum, grapefruite, lime, hellfire bitters (makes two 4-oz cocktails) 28

the dad bod.… bourbon, montenegro, genepy des alpes, orange bitters (makes two 4-oz cocktails) 26

old old fashioned… rye whiskey, angostura, orange bitters, simple syrup (makes two 4-oz cocktails) 26



takeout wines by the bottle.

sparkling.

cava | nv pares balta | penedès 30

white.

sauvignon blanc | 2018 barthez-taylor | bordeaux 30

melon de bourgogne | 2018 Chéreau Carré | muscadet 42

chardonnay | 2017 hahn “SLH” | monterey 44

rosé.

2019 payral | southwest france 52

red.

gamay+ | 2018 siadou-taylor | loire 44

grenache+ | 2020 colette “colline” | côtes du rhône 42

merlot+ | 2016 guicheney “duras” | southwest france 42

thirsty for something different? e-mail lizzie for some suggestions!


Press.

Read our 246 reviews
Taylor Rindfleisch
Taylor Rindfleisch
April 1, 2021.
Verified
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.
Read more
Rhonda Farrell
Rhonda Farrell
March 30, 2021.
Verified
Great service and tables well spaced apart. There's also a non invasive temperature check when you come in. Delicious food!!
Read more
Cliff Steward
Cliff Steward
March 22, 2021.
Verified
Everything was great! Great food, great service, and great time.
Read more
Jenna JA
Jenna JA
December 20, 2020.
Verified
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!
Read more
Kihn Graham
Kihn Graham
December 15, 2020.
Verified
They have a great customer service.
Read more
Read our 1845 reviews
porlier
porlier
April 11, 2021.
Excellent. A quibble -- music playlist was an enjoyable genre but a bit short and repetitive.
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CarolB
CarolB
April 10, 2021.
Wonderful as always -- quality and experience didn't skip a beat even with the pandemic!
Read more
MarinaM
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.
Read more
KBee
KBee
April 9, 2021.
Always delicious, great soundtrack and service!
Read more
OpenTable Diner
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.
Read more
LeeW
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.
Read more
MROB
MROB
March 30, 2021.
Best kitchen in Newton
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DavidF
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.
Read more
LizzieC
LizzieC
March 25, 2021.
Food was outstanding! Fresh hot and delicious! Will definitely go back.
Read more
Read our 296 reviews
Jeff P
Jeff P
2021-03-22
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!
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James M
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.
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SunnyandBuster
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.
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Iona H
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!!!!
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EagleEyeBoston
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.
Read more
travelcircle
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.
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Robert R
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.
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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



View Larger Map


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

Dine-In By Reservation:

4:30pm – 9:30pm Tuesday-Saturday

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.

Dine-in and takeout options for your dinner, Tuesdays – Saturdays

We are accepting reservations via phone or online reservations. Our patio is currently OPEN! However, it is not totally protected against the elements: we do have a limited amount of outdoor heaters but we encourage guests to "BYOB" (bring your own blanket) on these cooler early spring nights. Currently, we are accepting reservations for our patio, dining room, as well as inside hightops and a couple of bar seats. As we begin lifting restrictions, we do hope you understand our changing policies, and ask you to be mindful of the pace of your meal in order to accommodate later reservations.

For dinner takeout, we will be accepting day of online orders or phone orders, Tuesday- Saturday. You may order online for that evening first thing in the morning, or phone in your order later in the afternoon (we begin answering phones after 1pm). Depending on the business of the night, we may elect to turn off takeout for the evening. To view the current menu, simply check out the 'Food' and 'Drinks' tabs behind this pop-up box! Interested in only provisions? Available Tuesday - Saturday, 1pm - 8pm. Call to order & arrange pickup time - or just drop by. We can't wait to cook for you!

Holler Box