Mike & Patty’s is tucked away on a charming cobblestone corner in the Bay Village section of Boston. And on a cold morning customers cram into the tiny nook and courteously share space at the one high-top table that seats six. Service with a smile and customers conversating with the two line cooks about experimental breads and meats that would make the breakfast sandwiches even more delectable.
After much consideration I picked the north south classic-egg and cheese with collard greens and peameal bacon on an english muffin. The peameal bacon was especially interesting as it added a cornmeal texture to the meat. The juices from the collard greens penetrated flavor through the entire sandwich, and of course gotta throw some cheese on that baby!
Jake’s bacon and egg fancy with cheddar, avocado, red onion and house mayo on toasted multigrain looked equally as delicious. (He was not up for sharing.)
After two cups of delicious coffee and some complimentary donuts (also AMAZING) for having to eat outside, I was quite content.
Later that afternoon I set my focus on Mike’s Pastry and Modern Pastry’s dueling cannoli bakeries! First was Mike’s. Growing up with a Brooklyn influence I loved seeing the showcases and string hanging from the ceiling to wrap the boxes. Reminded me of childhood and how the ladies behind the counter used to always give me a free rainbow cookie. I decided to keep an even playing field and order the traditional ricotta. After the critique we waited on what seemed to be an unusually long amount of time for Modern’s.
Both cannoli creams stood out to me as rather milky with notes of heavy cream. Also a little on the sweeter side. From my understanding traditional cannoli cream has neither of those ingredients. Italian pastrys in general do not have an overwhelming amount of sugary taste. Unfortunately I point to the Americanization of Italian delicacies on that one. The shells were also a bit of a disappointment. I remember comparing one to that of a fried wonton noodle.
But alas! I enjoyed both and it was a real treat to have the chance to taste different interpretations of a classic.
Next time I’ll try the Lobster Tail!