Hudson Valley Restaurants


DePuy Canal House

quaint 18th century housing the restaurant

Fodorite Reviews

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DePuy Canal House Review

The food at this 1797 stone tavern, a National Historic Landmark, is eclectic and elaborate. Chef-owner John Novi opened the place in 1969, and in 1984 was referred to as "the father of new American cooking" in a Time magazine article. After all these years he still manages to be creative. The menu is seasonal and often incorporates Hudson Valley ingredients. You may find a sea scallops bouillabaise, or a dazzling vegetarian tower made of eggplant, spinach, and mushrooms. The restaurant has five antiques-jammed dining rooms; couples or small groups of up to 12 can also dine inside the chef's copper pot–lined kitchen. Be sure to reserve in advance to nab this special dining spot.

    Restaurant Details

  • Reservations essential
  • Credit cards accepted.
  • Closed Mon.–Thurs.
Updated: 05-15-2014

Fodorite Reviews

Average Rating:  
  • Service  

    Lovely spot but disappointing food

    This is a charming old building and feels like a cosy place for a nice meal. The menu is pretty eclectic, with quite a lot of interesting Asian twists to traditional dishes, e.g. we tried a very tasty "Japanese bouillabaisse". Overall, however, the food was not outstanding (well short of what we would expect from a "Fodor's Choice" restaurant). Our Alaskan halibut was overcooked when we first received and (after reluctantly sending it back) it was distinctly under-cooked second time round. The dessert selection is somewhat unexciting - mostly variations on "chocolate cake". Service is friendly/casual but not overly attentive.

    by jlcp, 8/22/09

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