Modern's signature cannoli is made fresh to order — the ricotta filling is smoother and less sweet than competitors. The homemade shell is crispy and light. Reviewers consistently say the ricotta filling is superior — silky, smooth, evenly mixed, and not overly sweet. The ricotta flavor comes through clearly without being masked by sugar. Multiple reviews mention local preference for Modern over the more famous Mike's, specifically citing the quality and balance of the ricotta.
Tips from diners
Modern's ricotta is fresher and less sweet than Mike's across the street — locals have been arguing about this for 80 years, and many prefer Modern.
Skip the tourist lines at Mike's and go here — this is what locals eat. The cannoli is made fresh while you wait.
Modern's pistachio cannoli uses the same superior ricotta as the chocolate version, with pistachio bringing nuttiness and elegance. The pistachio flavor is clean and not overshadowed by sweetness. The shell is their homemade recipe — crispy and light. Made to order, so you're guaranteed freshness.
Tips from diners
The pistachio is worth trying — it showcases Modern's superior ricotta filling better than chocolate does.
Modern's chocolate mousse cannoli offers a lighter alternative to ricotta-based versions. The mousse is airy and less sweet than ricotta, and the homemade shell provides textural contrast. It's a different flavor profile from the traditional versions but equally well-executed.
Tips from diners
Watch them fill the cannoli at the counter — you'll see the care that goes into each one.
Modern's rum raisin cannoli brings complexity — the raisins are plump from rum-soaking, and the ricotta binding keeps them integrated into the filling. It's a more refined flavor profile than basic chocolate chip or pistachio. The rum brings warmth without being overpowering.
Tips from diners
Once you've tried the standard flavors, rum raisin is the natural next choice — it's a step up in complexity.
Modern's sfogliatelle is a Neapolitan pastry made with dozens of thin, crispy pastry layers encasing a ricotta filling mixed with candied orange peel and other fruit. The pastry shatters when you bite it, giving way to the creamy filling. It's a more complex pastry than the cannoli, and Modern's version honors the tradition. The flakiness and the delicate balance of fruit and ricotta make it special.
Tips from diners
If you want something beyond cannoli, the sfogliatelle is worth trying — it's more complex and impressive as a pastry.
Modern Pastry opened on Hanover Street in 1930, nearly two decades before Mike's arrived in 1946. The shop is family-owned and operated and has been filling cannoli to order for freshness and deliciousness for nearly a century. Unlike Mike's, Modern is known among locals for its homemade cannoli shell and a ricotta filling that's smoother and less aggressively sweet. The rivalry between Modern and Mike's is considered one of the great culinary debates in Boston, with many locals insisting Modern is the superior cannoli, even if Mike's has the bigger tourist following.
Modern has been here since 1930, 16 years before Mike's opened across the street. Locals tend to prefer Modern for the cannoli quality and less-sweet filling.
The cannoli are made fresh while you wait — order and you'll watch them fill your pastry. No stale pastry sitting in a display case.
Modern is takeaway only, but the lines move faster than Mike's and you won't feel pressured by tourist crowds.
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