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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Hours

Dinner:

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

Small Bites:

served until 11:30pm
7 days/week

Cocktails:

served until midnight 7 days/week

Press.

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 (desktop users) as well as Reserve App (mobile users)



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Email

info@sycamorenewton.com

Phone Number

617.244.4445

Parking

street parking and public lot.

Hours

Dinner: 5-10pm sun-thurs, 5-10:30pm Fri & Sat

Cocktails: served until midnight 7 days/week

Small Bites: served until 11:30pm 7 days/week

Address

755 beacon street
Newton MA 02459

Newsletter

 

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Sycamore Team.

David Punch

chef

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

chef

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.

Zach Lieberman

general manager

Food has long played a big role in my life. My parents cooked from the heart for my brother and me, and their love of food opened up a world to us. I took my first restaurant job at 16, bussing tables and running food at a tavern in my hometown. I then moved to Cambridge to work at Craigie Street Bistrot and, later, Oleana. After couple of trips to France and a layover at UMass, I was a member of the opening team at Island Creek Oyster Bar in Boston, where my passion for wine was stoked. Sycamore is influenced as much by my professional experience as it is by my first thought each day, “What’s good to eat?”