Devra First
Food Writer and Restaurant Critic at The Boston Globe
Boston Globe restaurant critic and food writer. She/her. Find me @devrafirst.bsky.social
Articles
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2 weeks ago |
bostonglobe.com | Devra First
Where to: Gary’s Pizza, a South End shop specializing in Roman-style slices and pies. Why: The project comes from Columbus Hospitality Group, behind restaurants such as Mistral, Mooo…., Ostra, and Sorellina. What does a pizza place born of the world of fine dining look (and taste) like? Only one way to find out.
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2 weeks ago |
bostonglobe.com | Devra First
I’m with friends at a table near the bar, grazing our way through the menu: A tangle of griddled shishito peppers with olive oil and sea salt, some mellow, some with sneaky heat. Patatas bravas, the crisp fried potatoes that are a universal at tapas bars, an excellent foil for all manner of drink. Clams in white wine and garlic, their brine complemented by rich, spicy chorizo. A sip of Manzanilla sherry, lightly saline. A glass of effervescent txakoli. A chilled red from Valencia. What next?
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3 weeks ago |
bostonglobe.com | Devra First
The Boston area is getting a Michelin guide. Anonymous inspectors have been eating their way through local restaurants, making determinations about which ones will be included in the Boston debut of the internationally prestigious guide.
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4 weeks ago |
bostonglobe.com | Devra First
It’s huge news for the local dining scene: The Michelin Guide is coming to Boston. The guide, started by a French tire company more than a century ago, sends anonymous inspectors into the field to evaluate restaurants and award its rare, coveted stars. For a long time, I did not believe that Boston should have a Michelin Guide. Which is not to say I didn’t think Boston deserved one.
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1 month ago |
bostonglobe.com | Devra First
In the kitchen at La Padrona, mother and daughter stand side by side in the narrow space between stainless steel stoves and spotless counters. Amarilys Colón, in chef’s whites and a tan apron, is the executive chef at this Back Bay Italian restaurant. But Gladys Rivera, her mom, is the cook here today. She is showing us how to make rice and beans, a dish she is known for, one that has nourished her family at countless meals through the decades.
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It’s been an uneven return for Boston institution Eastern Standard, but things seem to be looking up. (Which is what you have to do to find the place. It feels different from when its friendly red awning beckoned at street level.) https://t.co/tbI5mSiMV8 via @BostonGlobe
It was a "luxe rooms, plenty of vibes, handmade pasta, hand-pulled noodles, birria tacos, Japanese kaiseki, bananas and espresso martinis had a baby" kind of year, pls read all about it: https://t.co/JOjJvXUi4y via @BostonGlobe
RT @BostonGlobe: From @devrafirst | Dining report: What you’ll find at new Sofra in Allston https://t.co/EHeAkd9idp