213, Box 96
High Falls, NY 12440
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
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
On the whole, it was a nice afternoon
salad: "a little subtle in flavor, but pleasant to the
great red wine/blend, to try while you're there:
du Rhome", from South Africa)