Boston Globe restaurant critic and food writer. She/her. Find me @devrafirst.bsky.social
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Articles by Devra First
Tupperware: an appreciation
Share Amid my kitchen’s constantly collapsing towers of lower-case “t” tupperware — open that cabinet door carefully! — this is the only piece that is actually Tupperware. Today, what could be more ubiquitous or humdrum than reusable containers for leftovers? They are, probably literally in some corner of Amazon, a dime a dozen. For the company that blazed the trail, therein lies the rub(bermaid).
Is dog-friendly dining a good idea? The Globe’s food critic brought her dog to Boston restaurants to find out.
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Where to really eat by the water in and around Boston this summer
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10 new restaurants to try right now; Where to eat and drink in Boston this fall
ABSTRACT As the weather gets colder, Boston's dining scene continues to bloom, and there is plenty to look forward to. Here are some spots to try soon. BODY If you've been to one of the dinners Vincenzo Lê (above) and Duong Huynh have hosted at their Cicada Coffee Bar in Cambridge, you have a sense of what to expect from The Eaves. Creamy chipotle rice mixed with sautéed shrimp, calamari, and spices at El Tacuba in Medford. Sicilian pie from Gufo in East Cambridge.
Thinking of dining out? What to know first
A deeply researched set of guidelines aims to keep diners and workers as safe as possible On April 19, everyone 16 or older became eligible for COVID-19 vaccination. In Massachusetts, restaurant employees qualified March 22. In the coming weeks, as people continue to get their shots, many will be contemplating a return to dining out. How can those who eat and work in restaurants do so in the safest way possible?
When will diners be ready to return to restaurants?
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CaBot’s is One of a kind
Waitress Norma Volante prepared treats for children from the Dedham Country Day School at Cabot’s Ice Cream & Restaurant in Newton. Below: Patriot Parfait, burger platter, and banana split. Joseph S. Prestejohn runs Cabot’s Ice Cream & Restaurant with sister Susan Lipsky. abot’s sparks joy. How many restaurants can you truly say that about, across the board? Maybe it’s because the Newton institution isn’t so much a restaurant as an ice-cream parlor with benefits.
Is Regina Pizzeria really the best in the country?
This week the travel website TripAdvisor declared that the North End’s Regina Pizzeria is the best pizzeria in the country. We should take that announcement with a grain of powdered Parmesan straight from the shaker. It happens that I love the pizza at the Thacher Street spot. These are utterly classic old-school Italian-American pies: crisp, thin crust; a little char at the edges; the right amount of blistering and chew; a blessed union of bright sauce and flavorful cheese.
The strange but true story of a tricky crop, a vicious fungus, and the War on Drugs
The strange but true story of a tricky crop, a vicious fungus, and the War on Drugs Why is it so hard to find local asparagus, anyway? According to Steve Verrill (left) of Verrill Farm in Concord, asparagus is not easy to grow and requires the kind of labor-intensive harvesting done by Donovan Coward (right) in Verrill’s fields. (photos by Kayana Szymczak for The Boston Globe) In early spring, the first tips poke tentatively through the soil.
What’s on the menu at Falmouth’s Buffalo Jump? ‘Weird food that only weirdos like’
EAST FALMOUTH — We’ve toured the grounds, met the chickens and goats, tasted the strawberries, and picked the peas. Now we are seated at wood tables in the back of the general store, looking out screen windows as the sunlight wanes over the fields of Coonamessett Farm. Chef Brandon Baltzley appears at our table, a poster boy for growth — dreads sprouting from the back of his buzzed head, bright tattoos of beets, peas, and peppers blooming beyond the margins of his shirt.
Robots made me lunch
And I enjoyed it. Is that so wrong? The automated kitchen at spyce offers a taste of cooking’s possible future. The robotic kitchen displays show what is cooking and for whom at Spyce in Boston. Marcos Lemus retrieves finished bowls. (Aram Boghosian for The Boston Globe) I have eaten the future, and it is made by our robot overlords.
An open letter to men who sell beer, from a woman who drinks it
Hello! I am a woman! And I have just returned from purchasing beer in a store very much like yours. In fact, perhaps it was yours. My shopping experience left me with a bad taste in my mouth — and by bad taste I do not mean bitter, smoky, or sour. Because I am a woman, it does not mean I do not like beer. It also does not mean I know nothing about it. In fact, I may know a lot. It doesn’t really matter, because buying beer is fun.
Saltie Girls wins Munch Madness 2018
The results are in, and this year’s Munch Madness winner is . . . Saltie Girl. Sidell Hospitality’s Back Bay seafood bar stunned everyone by pulling out a win. Open for less than two years, with just 30 seats, it nonetheless managed to garner 5,738 votes in the final round. Not only that, it knocked out Joanne Chang’s beloved bakery/cafe Flour — after bumping Loco Taqueria, Myers + Chang, Island Creek Oyster Bar, Mei Mei, and Pagu in previous rounds. A little star power never hurts.
image uploaded by @devrafirst
Taken on:May 6, 2013 2:06pm UTC Camera:Canon PowerShot SD850 IS (Canon)
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