DePuy Canal House
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.
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