Kitchen, Scott Herritt’s ode to old-timey food, pays tribute to Paul Bocuse on their December prix fixe. The four-course menu, priced at $65 per person, features some of the legendary chef’s signature dishes: his famous black truffle soup which he served to the French president in 1975; a gratin of crayfish that Bocuse created in honor his mentor, Fernand Point; and a crispy half duck with Marfax beans, spinach, and venison in honor of his own love of game. Book a table before the end of the month to try Herritt’s take on the three Michelin starred Chef of the Century’s dishes by calling 617.695.1250.