sycamore. — Restaurant in Newton

We ordered takeout from Sycamore tonight. Two adults and two children enjoyed the little gem lettuces salad (with green beans, pecans, brioche croutons, buttermilk-dill dressing), grilled shrimp ceviche, cavatelli (with braised Colorado lamb, peas, and carrots), and grilled avocado (with farro rusticate and snap pea salad, sumac yogurt), cornbread (with honey-tabasco butter), and beignets. We added two mixers: rhubarb-tarragon and passionfruit-mint. This was a bit too much, so we have some leftover cavatelli and latter mixer.

Please pardon any typos and unintentional misinformation below:

Our experiences from Ten Tables, Sycamore, and most often Buttonwood is that individual ingredients are clearly treated with care and then judiciously combined so that each has an individual, though layered two-to-three-fold, voice. The overall impression is that of a chamber ensemble or swing-era small group than that of an orchestra or “big band.” For example, the cavatelli had a bolognese-style sauce underlying, but the pasta was al dente, the lamb was cut into small chunks (with a tiny bit of crunch—flake salt?) with peas and carrots cut in a similar volumetric fashion. The resulting mouth feel was layered with a little crisp or crunch from the lamb and peas, umami from the lamb and sauce and cheese, toothsome from the pasta and the lamb, and sweet from the sauce ond the carrot. Similarly, even the salad had multiple crunch/crisp elements from every component (with appreciable knife work for each element) besides the dressing, as well as umami from the pecans and butter-soaked croutons and buttermilk dressing. The grilled avocado included an additional cucumber element to the snap peas, as sliced radishes (but not too peppery…roasted?), with the sumac yogurt adding a second layer of smokiness and creaminess to the radishes and grilled avocados themselves. The overall impression is that of balance, with freshness whenever possible. Although the ceviche included yellow and red peppers, as well as the jalapeños and red onion, the balance was perhaps a bit thrown off by the pineapple, as we would have appreciated a bit more salt and acid (lime?). The cornbread was a nice reminder of Buttonwood, though not the same as we remember. The beignets brought up wonderful memories of the sugar-raised doughnuts from Ohlin’s Bakery in Belmont. Scott, when I called in the order, suggested the rhubarb-tarragon mix with gin (I would add a bit more more gin than that 1:1 recommended mix) or mezcal, the passionfruit-mint mix with rum (we used Rhum Barbancourt 3 Stars, would suggest again a higher spirit:mix content than recommended) or tequila.

Pickup was smooth, with food ready exactly on time, no contact transfer, Scott pointing out the included instructions to my only question regarding the mixing (my own impressions above).

It was great to enjoy their...

Long waits for overpriced salty foods

My wife and I almost left the restaurant because we were waiting so long for the food which, upon arrival, was so salty and greasy that we were both sick after a few bites and for the entire night afterwards. Thankfully, we went to this place because we got a gift card from a friend – so the wallet crunch was not so bad. However, we felt gypped – this is the best way to describe the experience. Despite making a reservation, we had to wait for a table. The service felt very forced throughout. We have eaten at many restaurants in Europe and understand that a fine dining experience should be eloquent with careful attention to detail, all while respecting the customer. Waiters serve the meal and then let you just sit there and enjoy it (all while accomplishing their duties like a ghost!). There were several instances during the meal when the waiters were a little over boundaries - moving items we had placed on the table – my eyeglasses, for example. The service felt very staged and not customer-centric. I was asked repeatedly if I wanted another glass of wine, although I had made it clear I didn't. We had to hold our menus during the appetizer cheese tray and were repeatedly asked if we had any questions on the menus even though we were very much ready to order! The cheese was okay, the brioche crackers were actually quite good and seemed fresh. Once we were able to order, it was another long wait for our single entrée and two sides to arrive. All the while, the waiter seemed to lose interest in us since we were not ordering more drinks or large expensive items. We both felt very pushed to spend money during the entirety of our time. When the food finally arrived, it was so bad, and I hate to be so negative in my review. We were really shocked – especially given the reviews and the price! The steak was very tough, it had a decent flavor, but overall tough and salty. The fries were bland at best. The Brussel sprouts were so salty and greasy, coated in this blue cheese "break your teeth" hard bacon bit solution – I think this is what made us so sick. The polenta was okay, again just very heavy and salty and greasy. Even the butter had salt in it! I think we will definitely NOT go back. If you’re considering this restaurant, I would recommend you skip it and go to the Abbey (Washington Square) instead. They have much better food, for fair prices, with a classier vibe and good service! I’ve never been...

Venturing to Newton, MA, might seem like a bit of a trek from the hustle and bustle of Boston, but let me tell you, Sycamore at 755 Beacon St makes every minute of the journey worthwhile. From the moment you step in, the vibe is absolutely electric, striking a perfect balance between upscale dining and a cozy neighborhood gem. The staff here aren’t just employees; they’re artisans of hospitality, blending professionalism with personality in a way that makes you feel both valued and utterly at ease.

The real show starts when the food arrives. The chicken, steak, and gnocchi aren't just good; they’re mind-blowing. Each dish is a masterclass in flavor and preparation. The steak is so perfectly seared it could make a grown man cry, the gnocchi pillows of potato heaven, and the chicken? Let’s just say it sets the bar outrageously high for poultry perfection. But the pièce de résistance has to be the beignets. Oh, the beignets! Lighter than air, yet rich and indulgent, they’d give any New Orleans bakery a run for their money and win hands down.

Let’s not forget the drinks. The bar at Sycamore isn’t just a bar; it’s your new best friend. The cocktails are crafted with a precision and flair that can only come from bartenders who love their craft. Whether you’re in the mood for something classic or adventurous, these mixologists have you covered, ensuring that each concoction complements your meal perfectly.

In an era where dining out can sometimes feel routine, Sycamore stands out as a beacon of culinary brilliance. It’s not just about eating; it’s about experiencing. The atmosphere, the service, the mouthwatering cuisine all converge to create an evening that’s as delightful as it is memorable. If you’re anywhere in the Boston area and pondering where to dine next, ponder no more. Sycamore is the answer.

As an elite reviewer who’s seen it all from New York to Boston and beyond, I give Sycamore a glowing, no reservations 5-star rating. It’s not just a meal; it’s a journey. And it’s one you’ll want to take over and over again. Hats off to the chef and the team. You’ve knocked it out...