Telepan New York
By Pat Singer
It is not surprising that Chef Bill Telepan authored the book “Inspired by Ingredients”--Bill is a true green market chef in every sense of the word. His passion for the Greenmarket is widely known and he is invigorated by the plentiful vegetables, herbs and various food gems always available. There are few chefs in New York City who can boast this level of superior ingredients and are as pure bred as Bill Telepan.
Upon entering this charming brownstown we were immediately struck by the chic and contemporary décor. Painted in shades of ecru and celery green, this quiet and lovely space is simple, yet elegant. With abundant space around the tables, gentle lighting, soft music in the background and a spectacular floor to ceiling enlarged photo of a bunch of asparagus, it shouts freshness and surprise at the very first glimpse.
The menu is artful and extremely innovative. With the chef’s devoted use of fresh ingredients the dishes are prepared delicately and often catch you off guard. We started off with his signature dish of House Smoked Brook Trout which was set on a potato-chive blini, with sweet onion sour cream. Smokey, spicy and heavenly to eat, I could have left extremely happy with multiple servings of this dish alone--it was that sensational.
We then moved on to the Roasted Quail with duck prosciutto, figs, almonds and purslane. It was perfectly cooked and seasoned beautifully. Since we were sharing all of our dishes we moved right on to another of Chef Bill’s signature masterpieces. The Lobster Bolognese was beautifully presented and wonderful to eat. Made with shallots, herbs, garlic, and tomato broth this made-from-scratch pasta was certainly unique and simply melted in my mouth. We were now ready for the Roasted Trout, baby fennel and white beans with a spinach puree. Cooked to perfection, it was simple and very delicate. Next up were the Pea Pancakes--wonderfully made with wild mushrooms, spring vegetables and pea Agnolotti, this was truly a treat.
Although we were extremely full, our charming waiter succeeded in compelling us to try a dessert. So, with a nod to my camp days sitting around the fire, I chose the S’mores. Chef Bill’s version of S’mores quickly brought me to my senses as I felt as if I had died and gone to heaven. A decadent fudge brownie smothered with homemade toasted marshmallow and topped with ice cream and a divine chocolate sauce--it was so fabulous, the fact of being full quickly became a distant memory.
Just a short walk from Lincoln Center, this was a truly different eating experience. From the hostess to the wait staff, everyone was friendly, knowledgeable and pleasant. Everything was very well prepared with a great deal of consideration going into each and every dish. The menu changes according to season and available ingredients. I would recommend Telepan to anyone who wants to not only indulge in a wonderful meal, but who wants to experience the artistic side of food preparation.
72 W 69th St, New York, NY 10023
(212) 580-4300
Telepan-ny.com
It is not surprising that Chef Bill Telepan authored the book “Inspired by Ingredients”--Bill is a true green market chef in every sense of the word. His passion for the Greenmarket is widely known and he is invigorated by the plentiful vegetables, herbs and various food gems always available. There are few chefs in New York City who can boast this level of superior ingredients and are as pure bred as Bill Telepan.
Upon entering this charming brownstown we were immediately struck by the chic and contemporary décor. Painted in shades of ecru and celery green, this quiet and lovely space is simple, yet elegant. With abundant space around the tables, gentle lighting, soft music in the background and a spectacular floor to ceiling enlarged photo of a bunch of asparagus, it shouts freshness and surprise at the very first glimpse.
The menu is artful and extremely innovative. With the chef’s devoted use of fresh ingredients the dishes are prepared delicately and often catch you off guard. We started off with his signature dish of House Smoked Brook Trout which was set on a potato-chive blini, with sweet onion sour cream. Smokey, spicy and heavenly to eat, I could have left extremely happy with multiple servings of this dish alone--it was that sensational.
We then moved on to the Roasted Quail with duck prosciutto, figs, almonds and purslane. It was perfectly cooked and seasoned beautifully. Since we were sharing all of our dishes we moved right on to another of Chef Bill’s signature masterpieces. The Lobster Bolognese was beautifully presented and wonderful to eat. Made with shallots, herbs, garlic, and tomato broth this made-from-scratch pasta was certainly unique and simply melted in my mouth. We were now ready for the Roasted Trout, baby fennel and white beans with a spinach puree. Cooked to perfection, it was simple and very delicate. Next up were the Pea Pancakes--wonderfully made with wild mushrooms, spring vegetables and pea Agnolotti, this was truly a treat.
Although we were extremely full, our charming waiter succeeded in compelling us to try a dessert. So, with a nod to my camp days sitting around the fire, I chose the S’mores. Chef Bill’s version of S’mores quickly brought me to my senses as I felt as if I had died and gone to heaven. A decadent fudge brownie smothered with homemade toasted marshmallow and topped with ice cream and a divine chocolate sauce--it was so fabulous, the fact of being full quickly became a distant memory.
Just a short walk from Lincoln Center, this was a truly different eating experience. From the hostess to the wait staff, everyone was friendly, knowledgeable and pleasant. Everything was very well prepared with a great deal of consideration going into each and every dish. The menu changes according to season and available ingredients. I would recommend Telepan to anyone who wants to not only indulge in a wonderful meal, but who wants to experience the artistic side of food preparation.
72 W 69th St, New York, NY 10023
(212) 580-4300
Telepan-ny.com
