The movie Julie & Julia launches in wide release today (we were kind of shocked by how much we enjoyed it, actually), and so the boys at Boka Restaurant Group are paying homage. Boka chef Giuseppe Tentori first met Julia Child when he was working at Charlie Trotter’s and she came in as a guest, and now he’ll be serving a very French steak au poivre, in deference to Child’s bridging of French and American palates: “She took what was once viewed as hoity toity French cuisine, and made it palatable to ‘meat and potatoes’ Americans.”
Meanwhile at Perennial, chef Ryan Poli is making a cherry clafouti, which he first made straight from one of Child’s cookbooks back when he was the pastry chef at Wheeling’s Le Francais. Both specialties will be available starting tonight and running through August 7.
