Somehow, the little hamlet of High Falls, NY, is a food Mecca. E. and I had brunch this morning at the astonishing Dupuy Canal House. This 200+ year-old building houses a rambling array of dining spaces that hold from an intimate gathering of two to a party of over 20.
The restaurant itself is something like 48 years old — old enough to have been raved about by Craig Claiborne in the New York Times in 1970.
The rooms all have a similar kind of décor, with a tasteful assemblage of period prints and paintings, antiques and tchotchkes. I mean that in a nice way.
We had our meal in the first dining room, near the huge fireplace. After a selection of biscuits and cakes, with local butter and jam, our main courses were a) a version of eggs benedict with the egg atop a portion of macaroni and cheese; and b) an omelet of ricotta and cranberries. Both were set on a coulis of red pepper puree, and garnished with what they called baby tomatoes — infinitesimal sweet red globes maybe 1/4 in diameter.
Chef John Novi and his staff are very proud of the place. Our waiter gave us the tour afterwards, where we met the chef. The kitchen is beautiful — daylit, with all copper pots and pans, blonde wood countertops and stainless steel. You can see if from several places in the restaurant, including looking down from a balcony on the second floor.
That’s the “chef’s table.” By reservation, you and your companion can eat right in the kitchen, after watching your meal being prepared.
At the entrance is this fabulous old cash register.
Sitting on top of this case.
E. pondered the menu while I took the photos.
It’s not inexpensive — we got out of there for $46 including tip — but the experience is worth it.