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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menu
updated daily

Dinner:

4:30pm – close Tuesday-Saturday

Takeout pickup times:

5pm-close Tuesday-Saturday

Placing Orders:

…or Place orders by phone
Tuesday-Saturday…after 1:00pm, day-of only

Specials.

valentine’s day.

come celebrate with your special somebody this valentine's day (tuesday, february 14th) with a super soignée three course prix fixe dinner. chefs dave and greg are hard at work preparing the menu, which we will post in the coming weeks. call the restaurant to reserve your table or to book some bar seats (yes, we are booking the bar this night), tables are also available to book via opentable.

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).

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.

snacks.

smoked bluefish pâté… 8

sweet potato hummus… 9

chorizo croquettas…  10

pickled garden vegetables… 7

marinated olives… 9

starters.

winter chicory “caesar”… shaved pecorino, garlic breadcrumbs & anchoiade dressing 16

winter citrus salad… olive oil whipped ricotta, mint salsa verde & pistachio dukkah 17

country-style pork pâté… red onion jam, mustard & grilled sourdough 16

toasted barley + mushroom soup… parsnips, creme fraiche & shaved black truffle 16

lumache nero… spanish octopus puttanesca, fennel & calabrian chili 19

semonlina rigatoncini… braised venison ragu, rosemary, celery root, parmesan 18

 

mains.

sweet potato + feta pancakes… handrolled couscous, green tahini & pomegranate 26

grilled faroe island salmon… farro, roasted beets & meyer lemon-green olive salsa 34

atlantic cod cakes… basque-style piperade, chorizo salsa & verrill farm potatoes 30

green circle chicken two ways… hominy, serrano chili, tomatillos, lime  30

smokey paprika sausage… red beans, local root vegetables & sour cream  29

painted hills steak frites*… black truffle butter, pickled red onion & red wine jus 35

traditional cassoulet for two… confit moulard duck leg, toulouse sausage, braised berkshire pork, tarbais beans, garlicky breadcrumbs  80

 

 

sides.

maine heirloom carrots… thyme-honey, black pepper & fresh goat cheese 12

gabe’s famous latkes… applesauce & sour cream 11

dessert.

warm sugared beignets… milk jam 10

marcona almond cake… blood orange compote & mascarpone 12

valrhona chocolate pôts de crème… candied peanuts & vanilla chantilly 12

rotating seasonal sorbet… persimmon & olive oil



Note: There is a 3% Kitchen Administration Fee that exclusively and directly benefits our hardworking Back of House staff (line cooks, prep cooks, dishwashers), who by Massachusetts law may not be included in the tip pool.

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!

chicken pot pie...(from frozen) remove lid and bake at 425° (fahrenheit) for 45-60 minutes until golden brown and bubbly.

mushroom rigatoni...add 1/4 cup of water to container and bake with the cover on at 350° (fahrenheit) for 45 minutes. remove lid and continue baking for 15-30 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.

beer.

tecate… loving you is easy! 12oz can | 4

schilling “alexandr 10”… pilsner 16oz draft | 9

singlecut “frequency lager”… lager 16oz draft | 10

zero gravity “green state”… lager 16oz can | 8

trillium “frozen pier”… pale ale 13oz draft | 11

foam “the nameless”… neipa 16oz draft | 11

mast landing “gunner’s daughter”… milk stout 13oz draft | 9

finback  “rolling in the clouds”… neipa 16oz can | 11

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

clausthauler… non-alcoholic lager 12oz bottle | 6

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

cocktails.

sbagliato…grapefruit, campari, vermouth, sparkling wine 15

scosmo…vodka, aperol, fresh blood orange, lime 15

don’t touch my muddler…gin, ginger, pomegranate, cucumber & soda 14

falerno!…tequila, mezcal, falernum, grapefruit, lime, hellfire bitters 14

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

cranberry collins…house-baked cranberry vodka, lemon & soda 14

mile high club…glendalough irish whiskey, aperol, amaro nonino, lemon 16

snow bird…plantation rums, chartreuse, allspice, campari, orgeat, lime 16

rock + rye…hot as a toddy or cold on a big rock 14

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

rx sazerac…sazerac rye, pierre ferrand cognac, orange & peychaud’s bitters 14

FOMO (mocktail)…lychee, lemon, honey, ginger 10

gaucho (mocktail)…canela, pineapple, lemon, fizz 10

Wines by the Glass.

sparkling

nv bailly lapierre…burgundy

white

‘18 baumgartner | grüner veltliner…austria

‘18 vadiaperti | greco di tufo…campania

‘21 masini “annick” | vermentino+…tuscany

‘20 pascal renaud | chardonnay…burgundy

rosé

‘’21 lo-fi | rosé of mourvèdre…santa barbara

red

‘18 buxy | pinot noir…burgundy

’16 vallone de cecione | canaiolo…chianti

nv dom. de la patience | grenache+ …cdr

‘20 chateau du petit thouars “les georges” | cab. franc…chinon

‘20 katherine goldschmidt | cabernet sauvignon…alexander valley

dealer’s choice white or red…we’ve probably popped something tasty, just ask! (it depends!)

Wines (by the bottle).

sparkling, white & rosé

bubbles!

2019 hager mathias “österreich” | grüner veltliner… kemptal, austria 66
nv lavernette “grand brut nature” | gamay… beaujolais 84
2020 frank besson “rosé granit” | gamay… juliènes 48
2019 caves naveran“brut dama” | chardonnay+… catalonia 72
nv gosset “brut grand réserve” | chardonnay+… aji, champagne 120
nv jacquesson cuvée 741 | chardonnay+… dizzy, champagne, extra brut 175

whites.

2019 chéreau carré | melon de bourgogne… muscadet de sèvre-et-maine 42
2021 domaine serge laloue | sauvignon blanc… sancerre 68
2021 christina | grüner veltliner… niederösterreich 50
2015 trimbach “cuvée m” | riesling… mittelwühr, alsace grand cru 160
2020 château du mérande “son altesse” | altesse… savoie 68
2020 albamar | albariño… raix baixias, galicia 62
2020 cellar credo “miranius” | xarello… penedes 54
2020 ca’liptra “kypra” | verdicchio…marche 54
2018 gamine | aligoté… elkton, oregon 78
2006 daniel-etienne defaix “vaillon” | chardonnay… chablis 1er cru, burgundy 158
2020 domaine de roally | chardonnay… viré-classé 68
2017 anne + jean-francois ganevat “kopine” | savagnin+… jura, savoie 112
2020 labadens “thomas” | clairette+… vacqueyras 64
2020 trimbach | riesling… alsace 58
2021 abbazio di novacella | kerner… trentino, alto adige 48
2020 marc brédif| chenin blanc… vouvray 59
2018 terra vita vinum “rogeries blanc” | chenin blanc… anjou 80
2016 porter creek| chardonnay… russian river valley 83

pinks.

2021 populis | rosé of carignan+… mendocino 54
2021 mathiasson| rosé of grenache+… napa valley 70
2021 division “l’avoiron” | rosé of gamay noir… columbia valley 48
2021 domaine la cabotte | rosé of grenache+… côtes du rhône 44

red

2021 alonso “les larmes des dames” | pinot(s)… marchampt, beaujolais 86
2021 margins “settler’s vineyard” | mourvèdre… santa clara valley 64
2020 les clos des jarres “insouciance” | caladoc+… minervois 44
2019 villagrande | nerello-mascalese+… sicily 52
2021 lamoresca “nerocapitano” | frappato… sicily 74
2021 division “un” | pinot noir… williamette valley 78
2021 scribe | pinot noir… carneros 100
2019 belle pente| pinot noir…williamette valley 68
2019 antoine sunier | gamay… morgon, beaujolais 70
2019 joseph voillot “vielles vignes” | pinot noir… volnay, burgundy 156
2021 division “béton” | cabernet franc+… oregon 58
2021 luigi einaudi | dolcetto di dogliani… piedmont 48
2017 francesco rinaldi | nebbiolo…barolo 138
2021 de forville | nebbiolo…langhe 64
2018 monte bernardi | sangiovese+… chianti classico riserva 72
2020 beaurenard “rasteau” | grenache+… rhône valley 68
2019 stirm “wirz vineyard” | zinfandel+…san benito county, california 78
2020 domaine de la cabotte “dom. biodynamie” | cdp blend…châteauneuf-du-pape, rhòne valley 125
2019 la garde | cabernet sauvignon+…bordeaux 52
2021 lo-fi | mencia+…santa maria valley 58
2020 folk machine | charbono…suisun valley 62
2018 château le puy “emilien”| merlot+…franes côtes de bordeaux, bordeaux 140
2019 domaine de beaurenard | cdp blend…châteauneuf-du-pape, rhône valley 160
2020 austin hope | cabernet sauvignon…paso robles 100
2016 di filippo | sagrantino…montefalco, umbria 110
2018 il borro “toscano rosso” | cabernet sauvignon+…tuscany (super tuscan) 138

Press.

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

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



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Email

info@sycamorenewton.com

Phone Number

617.244.4445

Parking

street parking and public lot.

Hours

Takeout pickup times:

5pm-close Tuesday-Saturday

Placing Orders:

…or Place orders by phone
Tuesday-Saturday…after 1:00pm, day-of only

Address

755 beacon street
Newton MA 02459

Newsletter

 

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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.

Greg Brodsky

chef

My love for food and cooking started in the Russian countryside, foraging wild mushrooms, tending to our garden, and preserving food with my grandmother. Cooking remained an interest in my life, even when that garden was no longer there. After deciding to pursue a career with food, I started honing my skills, working in Chef-driven restaurants around the Boston suburbs, including at former sister restaurant Buttonwood. I find myself gravitating towards European influenced food, while focusing on seasonality. I look forward to bringing together flavors and techniques, to provide a unique and comforting eating experience for guests here at Sycamore.

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

general manager

Welcome to our cozy little bistro! 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.