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Feb 25, 2010 07:02 AM

Cutty's, Brookline Villiage, 2/25/10

I took advantage of a late-starting work day to stop in for a light breakfast at the newly opened Cutty's in Brookline Village. It's a simple, pretty space - very nice and bright, even on a gloomy morning like today. It feels a little bare, though, especially when there's nobody in there - a couple of small pictures on the walls wouldn't necessarily ruin the plain aesthetic. White walls above natural wood wainscoting, with square rustic-wood tables. The menu is handwritten, posted on sheets of butcher paper hung on one wall, with an additional list of takeout items on a green chalkboard. The guy at the counter was very pleasant.

Breakfast offerings are minimal - chocolate and almond croissants and pecan sticky buns, all from Iggy's, plus a house-made crumbcake, yogurt with honey and house-made granola, hard-boiled eggs, and bananas. Coffee is George Howell Select. I had an almond croissant (wow! I haven't tried an Iggy's croissant before, and it was terrific, though rather small. Still, the price is good - $1.65.) Since the croissant was small, I also tried the crumb cake. They're done up in muffin cups, kind of like breakfast-y cupcakes. The crumb topping was generous and tasty, though the cake was a little bit on the dry side.

It looks like the main focus of the menu, though, is the lunchtime sandwich offerings, and I was sorry that it was too early for me to get one for my lunch later on. The special combinations look terrific. I was especially intrigued by the ham with house-made pimento cheese spread and house-made pickles on a baguette. (Breads are also from Iggy's.) I'll have to figure out how to get over there to try a lunch some time soon!

284 Washington St, Brookline, MA 02445

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  1. I've tasted three of the sandwiches so far--they're all really, really good. (As are the perfectly seasoned homemade potato chips.) The standout is the Saturday-only roast pork sandwich with either pickled fennel and roasted garlic or with broccoli rabe and provolone. Terrific sesame roll, too. Must-try. Can't wait for breakfast sandwiches and donuts.

    3 Replies
    1. re: lizbomze

      Yes, breakfast sandwiches are definitely in order! Will they be making their own donuts? That would be awesome.

      1. re: lizbomze

        You have tried both pork sandwiches? I have been watching this closely to see how their roast pork with rabe and sharp provolone turns out, same flavors as a Pork Italian but obviously a bit more upscale take. Rabe pre-prepared? Meat flavor soak into the bun? Allstonian says breads from Iggy's, but what about the Sesame bun? Although I am predisposed towards the original (and the more local italian sausage+rabe sub), I won't rush to judge the owners take and I do respect some of what they said about Cooks Illustrated/ATK in the Globe interview a while back. They also seem to have not tried to bite off to much (like ASSbar), but while adding some variety so a good start, but I want my first sandwich to be the pork and don't think I will get there this Saturday.

        1. re: itaunas

          I have had the Roast Pork w/ Broccoli Rabe and Provolone, to go. We picked up the sandwiches about 10min after they opened on a Saturday. The rabe appeared to be pre-prepared as it still had a bit of a chill to it. It had an abbundance of flavor, though. So much so, in fact, that I did not get much pork flavor coming through. I do recall a bit of pork juice soaking into the bun, but again, this was only detectable as texture, not so much as flavor. On its own, the pork was very flavorful. The meat was warm, but not hot; I believe the meat flavor would have come through more if it had benefitted from more heat to get the aroma moving. I also did not taste much in the way of the provolone. The sesame bun was awesome. If I get this again I will probably remove half of the rabe.

      2. The3 on-line menu has no prices. Any idea what sandwich prices are?

        1. Sandwiches run $6-9, with spuckies available in half-sizes. The food is terrific. The place looks only 90% finished. I think those paper signs will eventually be replaced by chalkboard writing, and the exterior sign isn't up yet, so it's easy to miss.

          1. Wow, I just checked out the online menu. This place looks very promising! I'll definitely be checking it out......

            1. This has been the location of death, so good luck to these guys. Puzzling that the most interesting thing on the menu is available only one day a week.

              3 Replies
              1. re: drb

                Sometimes a location is jinxed, and sometimes it's just a series of bad concepts. Without good signage, it's very easy to miss that spot, too.

                Franky 'n the Boys was not a goer, for sure: not terrible, but not well-priced, and a hideous room. The Omelettry Cafe had a lousy name and very inconsistent food. Rizelli's was an unremarkable Greek-American sub shop in a neighborhood that had two long-established ones within a couple of blocks. (I think it was a nail salon before that.)


                1. re: MC Slim JB

                  Re: location jinxes, the Tavern on the Square in Porter has been extremely successful on that corner spot that had been Cottonwood Cafe and several other failed incarnations.

                  1. re: Bob Dobalina

                    And Beacon St. Tavern does well in what was once a "cursed" space.