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

Pick Up:

5pm-8pm Tuesday-Saturday

Dine-In By Reservation:

patio & inside Tuesday-Saturday

three seatings/night

Provision Instructions

[please refer to Food tab 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. simmer on the stove in your favorite beer. be sure to have your favorite mustard at the ready!

chicken pot pie...remove lid and bake at 425° (fahrenheit) for 40-45 minutes until golden brown and bubbly (if cooking directly from frozen - add 5-10 minutes cook time).

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 min until G, B & D (golden-brown and delicious). watch out - that first bite is gonna be wicked HOT!

berkshire pork chops… brined and ready for you to grill. you can pan roast them if you'd like, I suppose. either way, season with salt and pepper and cook to around 138°-142° (fahrenheit). this, in my opinion, is where pork chops eat best. don't forget to get rid of my pretty little bay leaf. you don't wanna eat that. break out that jar of fruit chutney you have in your fridge and chow down.

montreal-spiced steak tips… hot, hot grill! season with salt and put them on the hottest part of your grill. be patient... don't be movin' them all around like a nervous cook. let them get some color and once they're nice and marked - flip 'em over. let them sit for 30-60 seconds more and they should be done. lea & perrins for life!

painted hills bistro steaks...it's got a little coffee & chili rub on it, just add a bit of salt on either side. use a hot grill or pan. slap 'em on and let it sit; you want some nice color, if you want get fancy with it rotate it half way through on each side by 90*, that's how you get the sexy grill marks. flip over and sear the other side. cook to desired temp. make sure to let it rest for 5min before slicing, or else all the juices will escape.

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.

Takeout - Food.

Place Takeout Order

snacks.

smoked bluefish pâté & ritz… (1/2 pint) 14

whipped goat cheese with harissa jam & pita chips… (1/2 pint) 14

babaganoush & pita chips… (1/2 pint) 10

country pork pâté… (one thick slice) 9

marinated olives… (1/2 pint) 10

bread & butter pickles… (1/2 pint) 6

dill pickles… (whole, one quart) 7

sides.

sungold tomato focaccia… gorgonzola butter 9

fried green tomatoes… buttermilk ranch 10

roasted broccoli… miso bagna cauda & crispy shallots

starters.

watermelon & cantaloupe salad… green tahini, local arugula & pistachios 15

el caesar*… brioche croutons, boquerones, manchego, pimenton 14

roasted squash salad… robiola cheese, crispy farro & guanciale vinaigrette 16

roasted tomato soup… spiced yogurt & crispy chickpeas 12

lemon-saffron spaghetti… manila clams, local peppers, fresh herbs, toasted garlic 16

mains.

raviolo al’uovo*… farm egg, ricotta, chanterelle mushrooms, butternut squash, pine nuts 25

icelandic cod… ward’s farm corn chowder, crispy ham & piment d’espelette 30

roasted chicken-pecorino sausage… hayden mills creamy polenta & sweet tomato jam 22

grilled bistro steak*… marinated zucchini, cherry tomatoes, balsamic, basil butter 29

provisions.

to stock your fridge for later.

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

dave’s super-O green hot sauce | 4oz bottle | 6

dave’s dangerous diablo sauce | 4oz bottle | 6

755 steak sauce | 5oz jar | 8

broccoli rabe + almond pesto | half pint | 8

spicy pepper jelly | 8oz jar | 10

green tomato chutney | 8oz jar | 9

armenian kebab spice mix | for meat skewers, chickpeas, rice pilaf and eggplant… 2oz jar | 9

thai green curry spice mix | for grilled fish, veggies, rice or on top of soups… 2oz jar | 9

israeli green chili spice mix | for seasoning chicken, fried eggs or on top of your hummus… 2oz jar | 9

pistachio dukkah spice mix | great on eggs and soft cheeses (contains nuts & sesame)… 2oz jar | 10

chicken stock | one quart 7

cheddarwurst -fully cooked/frozen- | 2pk 13

spicy poblano pork sausage -fully cooked/frozen- | 2pk 13

chicken-pecorino-rosemary sausage -fully cooked/frozen- | 2pk 11

baked mushroom rigatoni -frozen- | serves 3-4- | forest mushrooms, ricotta, swiss chard, parmesan 28

chicken pot pie -frozen- | serves 3-4- | peas, carrots & cremini mushrooms 28

dessert.

warm sugared beignets… milk jam (8piece) 10

s’mores pudding… rich chocolate pudding, honey fluff, graham cracker crumble, smoked sea salt 13

cherry-walnut-chocolate chip cookies… (1/2 dozen cookies) 12

Takeout - Drinks.

Place Takeout Order

beer.

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

dorchester brewing co.… helles lager 16oz can | 5 each

zero gravity “conehead”… west coast ipa 16oz can | 5 each

cocktails & mixers.

ghost of mary (1 pint – mix only: recipe card included)… the classiest bloody mix you’ve ever had 10

shipwrecked… sycamore’s privateer cask strength rum, orgeat, don ciccio & figli cerasum, pineapple (makes two 4-oz cocktails) 18

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

espresso martini… espresso vodka, cold brew coffee & simple syrup (makes four 4-oz cocktails) 20

the dad bod.… bourbon, montenegro, genepy des alpes, orange bitters (makes two 4-oz cocktails)
15

old old fashioned… rye whiskey, angostura, orange bitters, simple syrup (makes two 4-oz cocktails)
15



wines by the bottle.

20 each. 2 for 36.

sparkling.

cava | nv pares balta | penedès

white.

sauvignon blanc | 2018 barthez-taylor | bordeaux

chardonnay | 2017 hahn “SLH” | monterey

rosé.

2019 payral | southwest france

red.

gamay+ | 2018 siadou-taylor | loire

gropello+ | 2015 la basia | lombardy

featured magnum: $45

2018 peyrassol“cuvée de la commanderie” | rosé of cinsault+ | provence

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


Press.

boston's best 2015 Best Restaurant, General Excellence, West
50 best restaurants boston Best Restaurant 2014
best dinner for two Best Dinner for Two
newton's best Newton's Best Neighborhood Restaurant 2015, Bar 2014, Restaurant 2013

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. Comparable to Central Square’s Rendezvous, Sycamore’s bistro cuisine is inflected with a Mediterranean sensibility...” [read more]

Boston Common

“Sycamore 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

Pick Up:

5pm-8pm Tuesday-Saturday

Dine-In By Reservation:

patio & inside Tuesday-Saturday

three seatings/night

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.

Lydia Reichert

chef

I began my culinary career more than 14 years ago, and have honed my skills as sous chef at restaurants that include the award-winning Craigie on Main in Cambridge and Quince in San Francisco. I welcome challenges and new adventures and in addition to traveling all over southern Africa, the Caribbean, and western Europe, I have also had the opportunity to cook in kitchens throughout Spain. While continuing to push myself to learn new techniques, I always keep in mind that the primary role of cooking is to create tasty food for people to enjoy in a comfortable environment.

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.

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.

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 or out at sycamore!

we are thrilled to offer both dine-in and takeout options for your dinner, Tuesdays – Saturdays. We currently accept reservations for both our dining room and patio for the week-of and following week (a.k.a. 2 weeks at a time), via phone or online reservations. We are offering 3 seatings beginning at 4:30pm. As we currently do not have a proper waiting area, we do asks guests to be mindful of the pace of their meal so we may accommodate all of our reservations in a timely manner. While you don’t need to wear a mask while dining, we do ask that you #getupmaskup when up from your table and moving through the restaurant. For dinner takeout, we will be accepting day of online orders or phone orders, Tuesday- Saturday. You may order online for that evening beginning at 11am, or phone in your order later in the afternoon. To view this week's 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