pickled garden vegetables…5
chicken liver mousse…7
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]
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]
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]
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]
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.
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.
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.
My journey in hospitality started with a job procured for me by my dad at his favorite Italian restaurant in southwest Virginia. While attending Florida State University, I worked in a diverse set of restaurants from a country club in the football stadium’s end zone to an Irish pub. After college, I took a job with a local television news affiliate but couldn’t escape the restaurant industry, always working a bar shift or two. When I moved to Boston in 2007 I landed a job at Cambridge’s Craigie on Main where I learned about fantastic food and wine under Chef Tony Maws and his all-star crew, earning my Certified Sommelier certificate in the process. I took the plunge into management in 2012 at Harvest as the Service and Bar Manager, and then as Assistant General Manager of Menton in 2014. I took over as General Manager of Sycamore in February of 2017. I love the magic of Sycamore, where we share our love for food and wine with friends and neighbors at the best party in town. Cheers!
I grew up in Queens, and the amazing mix of local cusisines made an indelible impression on me. Working in restaurants felt like an enticing career path with the obvious perks of being around great food and wine. From my first job I was hooked, and my interest in food deepens every year. Whether it’s been basic grub or haute cuisine, laid back dining or white tablecloths, I have worked in (and enjoyed dining in) restaurants with a distinct personality. I have landed in places that know what they are good at and know how to deliver an experience. Early on, it was as a server at Jasper White’s Summer Shack. I loved working there and the fun, informal picnic vibe that drew people. I then moved on to the iconic Palm Restaurant in Copley Square, a destination restaurant. The standards of service I learned and celebratory atmosphere is something that I continue to draw on in my current position. I then joined the team at Toscano in Beacon Hill, and being part Italian I appreciated being immersed in Florentine cuisine. I worked at the wonderful Bergamot in Somerville next, and found a love for seasonal farm-to-table cusinie. Servio Garcia, the owner, taught me how to make guests feel like they were having dinner in my own home. I joined the team at Sycamore as a server in 2016 and moved into a restaurant manager role in the summer of 2017. Restaurant culture is important to me. I enjoy being a part of something where both staff and guests are inspired by the mix of the “right” ingredients including integrity, hospitality, food and atmosphere. When I’m not at Sycamore, I spend a fair amount of time meandering around Boston are looking for seasonal inspiration and ingredients. I’m known to spend inordinate amounts of time at the grocery store or selecting cheese and wine for the perfect meal.