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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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:

first seating at 4:30pm, final seating at 8:30pm Tuesday-Saturday

Provision Instructions

Cooking/Re-heating Provisions After Purchase

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

sausagesthese 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!

ground chorizotreat this like you would ground beef - thaw, then cook down and crumble in a pan. add to your huevos rancheros, soup, stir fry... the possibilities are endless!

veal sausage ragu...(thaw sauce: keep peas frozen) in a medium sauce pan, heat the sauce with 2 tablespoons of butter, stirring every now and then. in a separate pot of salted water, cook the pasta of your choice to your liking (we like orchiette best!). when the pasta is just about done cooking, toss the peas into the pasta with water and cook for not even one minute more. strain pasta & peas, and toss into your sauce until nice and coated. top with parmesan (and breadcrumbs if you have 'em). enjoy!

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.

duck sausage lasagna...(from frozen) bake covered on a baking sheet for 40 minutes at 350 degrees F. carefully remove lid & bake for 20 minutes 'til bubbly brown.

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

Cocktail Mixers.

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


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.


We prefer you make your reservation by calling 617.244.4445,
but we also offer online reservations through openTable

View Larger Map


Phone Number



street parking and public lot.


Takeout pickup times:

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

Dine-In By Reservation:

first seating at 4:30pm, final seating at 8:30pm Tuesday-Saturday


755 beacon street
Newton MA 02459




Sycamore Team.

David Punch


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


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 for inside dining for a few weeks at a time, via phone or online reservations. Our patio is currently closed. Inside, our dining room features a HEPA-filter air scrubbing machine, the same model found in doctors' offices. Tables are spaced at least 6 feet apart and sanitized frequently and thoroughly. As per Governor Baker's 90-minute dining time limit, we do asks guests to be mindful of the pace of their meal. All guests are required to wear a mask unless actively eating or drinking.

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). 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