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
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.
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.
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]
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 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.
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.
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.
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.