 by Craig Claiborne New York Times "This is one of the most interesting and best suburban restaurants in America. It is housed in an authentic 200 year old tavern, and it has the feel of a wonderfully reconstructed place without an excess of hokum. There is candlelight and an open fireplace in the main dining room...There are stylish place settings, and the place "mats" are also, slate and handsomely so. This is not a place for specifically great French cooking or Italian cooking, but the menu is fascinating and the food is cooked with infinite care." |
by Mimi Sheraton Time Magazine "Alice Waters is usually credited with popularizing new American cooking with the innovative cuisine she served at Chez Panisse in 1971. But two years earlier, John Novi began free-associating ethnic influences for dishes at his DePuy Canal House. Len Allison and Karen Hubert, who run a superior restaurant in Manhattan, admit their debt to Novi, whom they consider the father of new American cooking." |
by Eleanor Martin Times Herald Record "The Depuy Canal House exists in a realm where dining is an unforgetable journey into the unknown - the final frontier of dining pleasure. A favorite between-course activity is to climb the stairs and visit the balcony that overlooks the kitchen. You look past hanging copper pots to white tables and the arms of chefs pouring sauces onto serving plates. You see the brilliant colors of fruits and vegetables." |
