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Restaurant critic
Devra FirstDevra First is the Globe's restaurant critic and food reporter.
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Bubor Cha Cha is a mild success with a Malaysian influence
Bubor cha cha is a Malaysian dessert made from coconut milk, tapioca, and sweet potatoes. You might thus expect Chinatown’s new Bubor Cha Cha to be a Malaysian restaurant. Given both the breadth of that cuisine and the dearth of it in Boston, you might feel a certain amount of excitement at the prospect. Bubor Cha Cha is not the ...Kids’ menus should grow up to be as interesting as their parents’
Oliver Bentley is 8 years old. His sister, Anna, is 6. At Zenna Noodle Bar in Brookline, the two are waiting for their Asian noodle soups to arrive. In the meantime, they’re eating fresh rolls with peanut sauce and clams. “They’re interested in food,’’ says their father, Chris. They like sushi, Mexican, and Italian. Anna loves lox, and she’ll often ...
Adding flavor to Milton with a pair of new restaurants
The revolution will not be televised, but it may take place by the light of multiple flat-screens.
Lively, charming Bon Savor splits time between France, South America
Hail, Boston, our city of neighborhoods. From the east, the aroma of tortillas on the griddle, char-bottomed pizza pies, and airplane fumes mingled with paper-cup coffee. By the water, lobster wholesalers, urban fish shacks, and metal shipping containers in Cezanne hues, dispersing into North End brick, garlic sizzling in olive oil, and sauces cooked for hours. Live shrimp and pea ...No. 9 Park is still tops
Do too many restaurants spoil the cook? That’s always the question when a chef builds on success by opening a second restaurant, then a third, and a fourth. Before you know it, the offspring have spread across the country like an infection, eventually lodging, fatally, in Vegas. As for the chef, she’s more likely to be on television than behind ...Loss of Gourmet says much about today’s lifestyle
Like many of the people who have opined about the demise of Gourmet, I grew up surrounded by the magazine: I ate up what was on its pages, literally. The shelves that hold years of issues in my parents’ kitchen fed me through childhood, as my mother made risotto before Arborio rice could be found in supermarkets, as my father ...
Coriander Bistro in Sharon retains name but adds new array of flavors
For a long time, the best place to eat in Sharon was Coriander Bistro, an upscale French restaurant that closed earlier this year. In July, a new restaurant opened in the space, and surprise! It’s called Coriander Bistro. The name suits this incarnation even better than it did the original: The restaurant now serves Indian and Nepali food. (It’s owned ...Stork Club mixes music, meals to varying success
It was a sad day when Bob’s Southern Bistro shut down two years ago: the end of a long run, the end of “glorifried’’ chicken, the end of listening to live jazz while eating soul food. Bob’s (perhaps better known by a former name, Bob the Chef’s) meant something. In the South End, on the Roxbury side of Mass. Ave., ...A swing and a miss for Big Papi’s Grille
David Ortiz has had a rough year. There was the home run drought. There was the steroids scandal. And there is Big Papi’s Grille, a Framingham restaurant named for Ortiz in which he is a financial partner. It’s not so much that the place is terrible, although it’s not very good. It’s that Ortiz - even an embattled Ortiz - ...Spiga’s Italian charms are hard to resist
Behind the chain stores of Highland Avenue in Needham, on a little turnoff easily missed, is a rip in the space-time continuum. Somehow a red Italian villa wound up among the Verizons and Staples and D’Angelos. Gas lamps burn beside a wrought iron archway that leads to a patio. Inside, in a high-ceilinged room decorated in terra cotta hues, guests ...Economy, other factors, lead to restaurant closings
From Aujourd’hui to Z Square, a drove of local restaurants have closed their doors in the past year. The cause was quickly pronounced: the economy. Individuals have less money to spend, and corporations aren’t wining and dining like they used to.
Despite great expectations, Temple Bar is hit and miss
Sadness: Temple Bar patrons learned earlier this year that chef Tom Berry was leaving for Nantucket’s Great Harbor Yacht Club. Excitement: Chef Michael Scelfo would replace him. The restaurant gods giveth and taketh away.