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

take out menu
updated daily

on our website
& social media outlets

Placing Orders:

Order Online

…or Place orders by phone
11am-3pm Wed-Sat…day of only, please

Picking Up:

5pm-8pm Wed-Sat

Provision Instructions


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!

chicken pot pieif preparing straight from its frozen state: bake, uncovered, at 425 degrees F, for 50-55 minutes until golden brown and bubbly. be careful, that first bite is gonna be HOT! (if you thaw before baking, cook time is reduced to 40-45 minutes)

adobo-marinated steak tipsget your grill rippin' hot. season the tips with salt and place on the hottest part of the grill. let them hang out and get some color - don't move 'em! once you see that good char, flip 'em and let cook for another 30-60 seconds.

ribeyeit's already got montreal seasoning on it, so just add a little salt to taste before cooking. get your grill or pan good and hot, then slap this bad boy down and let it sit to get some nice color. Rotate 90 degrees if you want those sexy grill marks. Flip & cook until your desired temperature and be sure to let it sit off the grill for 5 minutes until you cut into it (otherwise those tasty juices will escape!).

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.

rhurbarb-tarragonshake 2oz mix with 2oz clear spirit over ice, add a lemon garnish if you wanna be fancy. for a non-boozy version, top 2oz mix with 2oz sparkling water and chug-a-lug.

passion fruit-mintshake 2.75oz mix with 2oz with 2oz of your favorite spirit over ice (our go-to is rum: bonus points if you have a tiki mug). substitute club soda or sparkling h20 for a refreshing mocktail!


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.


Dinner: 5-10pm Sun-Thurs, 5-10:30pm Fri & Sat

Drinks: until 11pm Sun-Thurs, 11:30pm Fri & Sat


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.

Lydia Reichert


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.

René Alcover

Sous Chef

I started my culinary path when I was 15, making pizzas at Uno’s back home in Puerto Rico. From there, my journey led me to go to The Culinary Institute of America where I had the opportunity to work and learn in different countries like Spain and Mexico. After graduating, I moved to Boston and started working for Jeremy Sewall of Island Creek Oyster Bar & Row 34. For four years, I learned about New England fare, and its seasonality of produce and fish. My view on food is that people can taste the emotion you put in it.

Chainey Kuykendall

Sous Chef

Growing up in the friendly city of Mount Airy, NC, I found my love of cooking through my parents. My mom would share her Filipino heritage through food; my dad made sure we always had hamburger helper and grits. After working in The Ocean Room in South Carolina and the Chevy Chase Country Club in Maryland, I came to Boston to join sycamore and become part of a passionate team I could grow with and make tasty food.

Cooking is my way of celebrating my family, along with the people that have come into my life.

sycamore takeout!
*wednesdays – saturdays*

We will be accepting online orders or day-of orders via phone between the hours of 11am - 3pm. Pick-up times will be between the hours of 5pm - 8pm, in 15 minute increments.

Interested in only provisions and beverages? Weekly menus will be posted every Tuesday for that week. Call or e-mail with your order & phone number: we will contact you to arrange payment & pickup. Order ahead for pickup Wednesday-Saturday (day-of orders must be placed by 3pm).

Holler Box