John Novi: Picture a lovely restaurant …
The newspaper industry probably has been one of John Novi’s best friends. And when he relaxes, the chef turns to pen, ink and paper to create drawings.
When New York Times food critic Craig Claiborne made a pit stop at DePuy Canal House back in 1969, Claiborne was so impressed with Novi’s unique cuisine and the overall ambience of his historic High Falls restaurant, his review – and subsequent visits – catapulted the boy from Brooklyn to fame.
“He opened the sky for me,” said Novi of Claiborne. Perhaps, but it was Novi who put DePuy Canal House on the map. He bought and renovated it himself while many others at the time spent their entrepreneurial karma selling Jim Morrison T-shirts. But one problem was afoot – those driving up from New York City had nowhere to stay once they finished Novi’s 10-course meal. To make sure visitors had a place to lay their heads, he opened a small bed and breakfast a few doors down from the restaurant. “We had three rooms, which shared a common bathroom,” said Novi. “While it worked back in the early 1970s, codes changed and required B&B’s to offer guest rooms that each had a private bathroom, but I was probably the first B&B in the area.”
To comply with code, Novi bought another property directly across the street from his restaurant – the former cottage of one of the lock tenders who worked on the D&H Canal – naming it Locktender’s Cottage. “Now we have three bedrooms with three separate baths, and another two suites adjacent to the restaurant.”
Recently, Novi gave some members of the New Paltz Chamber of Commerce a taste of what to expect when they visit his trio of restaurants, all under one roof. They all left clamoring for more and gave Novi the opportunity to re-introduce himself to those who may have begun to shun DePuy Canal House, where high-priced fare and gourmand extravaganzas were once booked solid.
Novi’s multi-course meals and double-digit prices were no problem during the heady days before The Great Recession, nor filling rooms at the bed and breakfast a challenge. “Things have changed, and I’ve changed with them,” said the longtime chef. “Our menu is all ala carte now, and with our complementary restaurants, Chefs on Fire and Amici Sushi, we’ve been able to pay the bills and staff.”
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Sheila Snow makes this comment
Saturday, 19 September 2009
George Adler makes this comment
Sunday, 20 September 2009