Teasing its potential patrons with pictures of décor, food and drink on Twitter and Facebook, David Punch’s new restaurant Sycamore is now serving dinner Sunday – Thursday from 5 p.m. – 10 p.m. and Friday and Saturday from 5 p.m. – 10:30 p.m. Cocktails and “small bites” are served until midnight every night.
Their menu includes starters such as Vermont rabbit terrine (pickled scarlet turnips, pumpkin-quince marmalade), main dishes including black sea bass (crispy potatoes, artichokes, garlic confit, herb puree) and "le steak frites" (grilled top steak, aioli, red wine jus, marrow herb butter) and desserts like warm buttermilk beignets (apple cider caramel, burnt cinnamon anglaise).
Food blogger Lin of Beantown Eats said via Twitter that the restaurant is open and that they will also have daily blackboard specials, which includes a $33 prix fixe with two choices of appetizers, two entrees and one dessert. All the Blackboard offerings are also available a la carte and will change daily.
The Sycamore team includes chef Punch (Ten Tables), chef Lydia Reichert (Craigie on Main), bar manager Scott Schoer (Abigail’s) and general manager Zach Lieberman (Island Creek Oyster Bar).Looking for more Newton business and restaurant news? Follow us on Twitter and Facebook or sign up for our email newsletters.
The new restaurant has opened up in the space formerly occupied by John Dewar & Co., a specialty food shop and butcher that consolidated its operations to Wellesley earlier this year.
The Newton Patch column "Newton in the Kitchen" will have more information about the new restaurant in the near future.
- Ten Tables Owners Looking to Open a Newton Centre Restaurant
- New Sycamore Restaurant on its Way to Newton Centre
- A Sneak Peek at the New Menu for Sycamore in Newton Centre