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Telepan

(Adesso chiuso)

Nuovo ristorante americano e Ristorante americano$$$$

Lincoln Square, New York

Salva

Telepan

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AdnaFebbraio 20, 2015
Came here for restaurant week. Their bread was fluffy on the inside and crusty on the outside. The accompanying butter was amazingly creamy. Got the gooey dark chocolate bread pudding for dessert. Yum
Village VoiceAprile 22, 2013
Chef Telepan transforms his local, sustainable ingredients into some of the best and most elegantly plated food in town. We love the creamy homemade burrata and the piping hot lobster Bolognese! Mmm.
EaterGennaio 23, 2013
Chef Bill Telepan has a gift for cooking greenmarket vegetables, but his menu also includes a few great splurge dishes like the lobster bolognese and the grass-fed ribeye for two. [Eater 38 Member]
Claire J SongGiugno 1, 2015
Bacon Cheeseburger, $28 prix-fixe lunch or $32 prix-fixe brunch only The Cheddar is Cabot, the bacon is Nueske’s, the brioche bun is housemade, and the beef comes from a family-run Missouri farm.
Serious EatsOttobre 19, 2011
For a fancy burger, with excellent fries and onion rings. Brunch is delicious with the menu including a dressed-up patty melt. Great for a special occasion, but doesn't have to cost a fortune. Leggi tutto
Halstead PropertyNovembre 15, 2012
Enjoy the ambiance of Thanksgiving in the country w/out having to leave Manhattan, farm-to-table 3 course menu items include heritage pork w lentils & fingerling potatoes & all the traditional fixings
Lori LuoAgosto 10, 2014
Come to Bill Telepan's flagship restaurant for the best in locally-sourced, organic ingredients. The Burrata Mezzaluna and Shrimp Fried Rice are excellent starters.
jessica m. hintermeisterAgosto 16, 2013
Bar diners can get individual pizzas if they ask. The crispy dough is made w. a 15 year old sourdough starter, and the toppings change regularly.
RisaSettembre 21, 2012
Grub Street off-menu dish: Personal Pizzas. "Bar diners can get individual pizzas if they ask. Toppings change but expect things like veal Parmesan w ricotta; or a cheddar, spinach, & bacon option."
Halstead PropertyAgosto 4, 2011
We loved the quiet and mature ambiance that gives off a feel of a country-side establishment as if you were upstate. The lobster Bolognese was perfect, and the tomato sauce it was in was wonderful
Toni HaberMarzo 26, 2014
The "seasonal vegetable" dish is one of many market-based offered at greenmarketeer Bill Telepan's Upper West Side restaurant. Not uptown? Be sure to check out the downtown outpost, Telepan Local.
Beth GeorgesMaggio 23, 2015
The four course tasting menu was wonderful. Standouts were the burrata, roast chicken, and coconut cake. Especially the coconut cake!
New York HabitatNovembre 22, 2011
The most value is in the $32 three course lunch menu here, don't miss out on it! We recommend the pan-roasted trout or the burger for the main course and gianduja for dessert.
Dmitriy SFebbraio 16, 2011
Named after the owner and executive chef, Telepan is a culinary adventure. Order the Fois Gras, Poached Egg Open Ravioli, and the Ribeye. Finish everything off with the Strawberry Parfait.
Michelin Travel & LifestyleDicembre 2, 2013
Pick the trout, a seasonal entrée, and don’t skip a house cocktail and a wine pairing. Lunch is a steal. – Green Guide Editor
Kirk EdmondsonFebbraio 19, 2016
Amazing food. Every dish on the menu is remarkable (the advantage of going with a large group).
BravoDicembre 2, 2010
I think the menu is reminiscent of a great neighborhood restaurant with a fine dining touch. Bill has simplified many great dishes and puts his own twist in them. -Thierry Rautureau, Top Chef
Roger SchonfeldAgosto 10, 2014
È stato qui più di 5 volte
Extraordinary pop ems for dessert. Liquid inside. Deep fried crispy outside. Entirely chocolate. Amazing.
Honghui YuNovembre 28, 2015
Complementary mushroom cappuccino starter was delicious! Highly recommend the monkfish as well
The Corcoran GroupNovembre 12, 2010
Order the tasting menu with wine pairings! Try the Heirloom Tomato Sandwich, The Lobster Bolognese, The Roasted Trout and Strawberry Granita Parfait.
Zach AaronsAprile 23, 2012
Very inventive cuisine if you are in the mood for something a little fancier and more nuanced than you typical upper west side restaurant. (3 of 4 petals via Fondu) Leggi tutto
Roger SchonfeldAgosto 10, 2014
È stato qui più di 5 volte
Smoked trout appetizer is unbelievable. Get Larissa Raphael's desserts. And when the burger is available (not at dinner except Sun)...yum.
HOBNOB MagazineAgosto 20, 2011
Vegetarians should eat here every night, though housemade sausage is fab! photos: https://www.facebook.com/photo.php?fbid=10150151368969190&set=a.10150151367089190.297499.765634189&type=1&theater
BoozeMenusGennaio 12, 2012
Opt for the Four-course tasting menu with wine pairing ($125/person) for something special or try their made to order Harvest Sunset Sangria Leggi tutto
BettyFebbraio 1, 2015
I'll be dreaming about that house smoked brook trout for days to come. Flavorful and balanced mm-mmm. Pork is ok.
Roger SchonfeldAgosto 10, 2014
È stato qui più di 5 volte
Loved the seasonal grapefruit tequila cocktail this evening. Also fantastic California nebbiolo.
Julian PaulMaggio 19, 2013
Hit or miss with the appetizers & pasta. Inconsistent service. The sausage appetizer & pea pancakes (pasta course) were good. Sticking to just an entree is the best bet. The trout and pork were wins.
DaveNovembre 30, 2015
The chef loves mushrooms and you should too. Order yourself Hen of the Woods
Louis BruscoFebbraio 16, 2012
To convey a sense of bucolic earthiness, his restaurant's menu is patterned with oak leaves, and the walls of the rooms are colored in a soothing, mossy green.
RyanSettembre 13, 2015
Great uws fine dining - smoked trout appetizer is a must get
Daniel BouludLuglio 30, 2014
Bill Telepan is a friend and also participates often with CMOW. His lobster Bolognese is delicious!
The Culinary Institute of AmericaDicembre 27, 2012
Come in and sample cuisine created by Chef Bill Telepan. He's a CIA alumnus. Check out what other CIA alumni are up to here: Leggi tutto
Irene KFebbraio 19, 2015
Lobster bolognese and veal meatballs - delicious. Great service.
John HazardLuglio 21, 2010
Always my favorite menu for restaurant week - full run of the regular (& award-winning) menu, just smaller portions: smoked brook trout, deconstructed eggplant parm, four-pork medley...
Chet ManciniAprile 8, 2015
Affordable Michelin rated prix fixe on the UWS. A favorite.
Denise HSettembre 13, 2015
There's nothing on the menu that won't be better than you expect. It's fabulous all around.
Kristina MGennaio 18, 2015
Apple fritters were my favorite part of the meal
Food & WineGennaio 11, 2012
Help support Chef Bill Telepan’s charity Wellness in the Schools through FOOD & WINE’s “Chefs Make Change” program! Click to donate www.foodandwine.com/donate
Ricky SherrillMarzo 30, 2015
This place is a nice option for brunch on the weekends. Good food and service.
Thomas KnüwerNovembre 3, 2012
Keeps the balance between ambitious and plain yummy. Highly recommendable even though service could be better.
Bruce TilleyFebbraio 10, 2015
Great upper WS upscale Farm to Table…. Great wine list
Andrea BarrezuetaAprile 20, 2013
Had the beet salad and the lobster bolognese. Both were outstanding!
Hr RyuMaggio 21, 2013
Try their brunch! They got one of the best bread baskets!
Chefs FeedAgosto 22, 2014
Harold Dieterle, chef of Kin Shop, eats here on his nights off. He loves the Peanut butter & chocolate gianduja. Leggi tutto
Michael Fox-RabinovitzGennaio 9, 2014
Great food all around, trout is delicious
Aaron FoxOttobre 9, 2015
Best gin martini I ever had!
Deborah BeardenFebbraio 26, 2016
Great old school Italian on upper West side.
Navin ChawlaMarzo 11, 2011
Get the Brook Trout without Hesitation. The best dish on the menu. I've been going to Telepan for over 4 years and it never gets old.
Will DehnertLuglio 31, 2014
Not even a question- the trout appetizer and lobster bolognese for main. Delicious
BrkgnyOttobre 27, 2014
Garsonu begenmedim ama yemekler cok lezzetli yumurtali ordek , baharatli mozerella , atlantic cod (morina baligi) deneyin

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