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:

Order Online

…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

make a
reservation

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.

Specials.

November Subscriptions.

Deadlines and Pickup Times

deadline to order for next month is Thursday, October 29th, 5pm
you choose the day of the week and the time to pick up: served hot and ready to eat!
Tuesday - Thursday | any time between 5pm - 8pm
same time/day of the week for the first three weeks of November

Pricing

whole month subscription (total for 3 weeks): $185 for two people | $370 for four people
optional bottle of white or red wine, chosen to pair with the meal $25 each or both for $45 (each week)
optional cocktail for two, chosen to pair with the meal $18 (each week)

Ordering

pre-order via our takeout online menu
or call 617.244.4445

Week 1: Nov. 3, 4, 5

"The Classics"

Roasted Chicken
lemon-herb jus

Bluefish Pate
ritz crackers

Local Bibb Lettuces
avocado, grapefruit & chardonnay vinaigrette

Potato + Squash Gratin
caramelized onions & springbrook farm cheese

A+J King Pain au Levain

Local Apple Crisp
brown sugar-oat crumble & vanilla bean ice cream

Optional Paired White 2019 Girard
sauvignon blanc... sancerre

Optional Paired Red: 2018 Colette
gamay... moulin-a-vent, beaujolais

Optional Paired Cocktail: Negroni
gunpowder irish gin, campari, carpano antica

Week 2: Nov. 10, 11, 12

"Little Italy"

Forest Mushroom Lasagna

Braised Pork Meatballs
pomodoro, pickled peppers & parmesan

Caesar Salad
garlic croutons & boquerones

A+J King Garlic Sourthdough

Tiramisu

Optional Paired White: 2019 Vadiaperti
greco di tufo... campania

Optional Paired Red; 2018 Corzano E Paternal
sangiovese... chianti, tuscany

Optional Paired Cocktail: Little Italy
knob creek rye whiskey, cynar, sweet vermouth

Week 3: Nov. 17, 18, or 19

"Family Meze"

Grilled Whole Cauliflower
zhoug & spiced labneh

Roasted Beet Fattoush
romaine, pita, feta cheese, lemon-oregano vinaigrette

Braised Green Lentils + Red Rice
tahini & fried red onions

Snack Spread
babaganoush, sweet potato muhamarra, marinated olives, lavash crackers

Rice Pudding
orange-apricot compote & pistachio dukkah

Optional Paird White: 2018 Josmeyer "Alsace Dream"
pinot gris+... alsace

Optional Paired Red: 2016 Clos de Jarres "Abrensis"
grenache+... languedoc-rousillon

Takeout - Food.

Place Takeout Order

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

drumlin farm arugula + pine nut pesto | half pint | 8

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

roasted veal stock | one quart 12

pork + apple sausage -fully cooked/frozen- | 2pk 13

cheddarwurst -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

Takeout - Drinks.

Place Takeout Order

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

Press.

2015 Best Restaurant, General Excellence, West

Best Restaurant 2014

Best Dinner for Two

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

View Larger Map

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

make a
reservation

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.

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.

Simon Armen

Chef

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.

Sycamore Hours, Digital Reservation, & Images

A neighborhood bistro in the heart of Newton Centre

menuupdated daily

Placing Orders:

Pick Up:

Dine-In By Reservation:

Provision Instructions

[please refer to Food tab for what is currently available for purchase]

Cocktail Mixers.

Specials.

November Subscriptions.

Deadlines and Pickup Times

Pricing

Ordering

Week 1: Nov. 3, 4, 5

Week 2: Nov. 10, 11, 12

Week 3: Nov. 17, 18, or 19

Takeout - Food.

snacks.

sides.

starters.

mains.

provisions.

dessert.

Takeout - Drinks.

beer.

cocktails & mixers.

wines by the bottle.

sparkling.

white.

rosé.

red.

featured magnum: $45

Press.

The Boston Globe

“A good French bistro opens in Newton Centre

The Phoenix

“Provençal fish stew at Sycamore

Improper Bostonian

“Punch Drunk Love

Boston Common

“Sycamore Marries Elegance and Gluttony

Stay in Touch.

Reservations

Email

Phone Number

Parking

Hours

Pick Up:

Dine-In By Reservation:

Address

Newsletter

Social

Sycamore Team.

David Punch

chef-owner

Scott Shoer

bar manager

Lizzie Szczepaniak

general manager

Josh Skerry

Assistant Manager

Simon Armen

Chef

dine-in or out at sycamore!

A neighborhood bistro
in the heart of Newton Centre

menu
updated daily