Chefs On Fire (at Depuy Canal House)

July 4, 2003 

845.687.7778

845.687.7700

Route 213, Box 96
High Falls, NY 12440

http://www.depuycanalhouse.net/cofmenu.html

This historic building has been beautifully renovated and restored by the chef and owner, John Novi.  Chef Novi restored the Canal House 30 years ago from a stone tavern built in 1797, to serve workers and travelers on the Delaware & Hudson Canal. The building now houses two restaurants: "Depuy Canal House" and "Chefs On Fire".  Throughout the restaurants, you can see original fireplaces, wide wooden floorboards and numerous antiques.

Downstairs from Depuy Canal House is "Chefs On Fire", located in the buildings stone cellar.  It is a small, casual restaurant with basic chairs and tables, known mostly for its wood fired oven baked pizzas.  I wasn't quite sure what to expect, but I thought I'd give it a try.

My first reaction was to the paper napkins: if you have to use paper napkins, at least get the heftier luncheon or dinner style.

Then came the pizza and caesars.  Pizza - I'm not here to review, but it was delicious!

The caesar salad was presented with "tomato bread salad" on top instead of croutons.  This topping was made from olive oil moistened whole wheat bread, mixed with tomatoes and pecorino cheese.  

The bite sized lettuce was nicely blended with both leafy green portions of, and hearts of romaine, and the first bite was enticing.  The tomato bread salad, although soft and not crunchy like croutons, added to the flavor, and was an interesting diversion.  I did notice an absence of a "little zing", so I added some freshly ground pepper (more grated cheese might have been nice too).  

On the whole, it was a nice afternoon salad:  "a little subtle in flavor, but pleasant to the palate".  

(a great red wine/blend, to try while you're there: 

"Goats du Rhome", from South Africa)

- CS