pickled garden vegetables…5
chili-lime frito twists…4
tuscan chicken liver crostini…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!