72 W 69th St, New York, NY 10023
Mon-Tue 5pm-11pm Wed-Thu 11:30am-2:30pm, 5pm-11pm Fri 11:30am-2:30pm, 5pm-11:30pm Sat 11am-2:30pm, 5pm-11:30pm Sun 11am-2:30pm, 5pm-10:30pm
Wheelchair Accessible: Yes
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02/27/2012Provided by Citysearch -
Given the many mixed reviews on this website, we were somewhat concerned. However, Telepan came through in excellent fashion, setting aside the high price tag (truth be told, we advantaged the three course selection, plus drinks and a bottle of wine). Well-prepared, presented, and portioned gourmet fare highlighted the evening, and was complemented by a very friendly, knowledgeable wait staff, and tranquil, yet intriguing decor. Will repeat.
07/31/2010Provided by Citysearch -
House-Smoked Brook Trout - The layers of flavors in this dish are a pleasure. I would start from the top: Take a mouthful of the cool smoked trout and savor its gentle smokiness and the melting flesh; for the second bite, cut into the corn blini and enjoy the sweet starchiness; for the third bite, now put a piece of the smoked trout on top of a dainty square (or not so dainty), dab a bit of sour cream, and carry this sweet, smoky, tender and solid mound on the folk (don't drop any now!) into the mouth...and just say ""Ahhhh..."" You can then start from step 1 again. Or you can be masochistic and bide your time and eat the sweet crunchy corn adorning the plate, before you lose control and attack this trout mountain head on...
Striped Bass with Pickled Beets - Did the words, ""pickled beets,"" rouse your skepticism? I totally understand and sympathize if they did. But rest assured, I can tell you that it was a surprisingly complementary. Fleshy and flaky, striped bass does not have a pronounced flavor: If we do a blind test, can you really tell the difference between a striped bass and, let's say, the sea bass? (Well, let me think about this again as I may just be able to...) Here, the beets come in: The earthiness and the sourness of the pickled beets, cool on the palate, contrast interestingly with the striped bass - both in taste and touch.
High praise for the chef for combining these two ingredients.
Salmon with Lobster Succotash - Now, salmon is a fish with unmistakeably salmony taste: Many times, cooking skill depends on balancing off the abundant fattiness of the salmon with something showing the creativity of the chef. Sometimes, the chefs go slightly overboard, however. Balancing does not mean killing the distinct flavor of a tricky, albeit unique, ingredient. If you have ever dined at Modern, you know what I mean: It was a testament to the ""modern"" culinary technology because it somehow managed to erase the original flavor of each ingredient.
This salmon was thus ""modern"" in such a way in being totally unmemorable. What is memorable then, you may ask. A dish can be good but yet easily forgotten, like a nice guy that you went out a few times with but you would not be able to remember the name 12 months later. A truly remarkable, life-changing, and beautiful dish has the power to evoke the taste and texture (and the pleasure) upon recollection - i.e. total recall (such as the Chateaubriand Rossini at Chez Matsuo in Tokyo). Total recall, this was not.
Strawberry Granita Parfait
Unfailingly my favorite dessert at Telepan. It is refreshing, full of fragrant strawberries and cream and attractive until the last bite for its bubbles on the tongue and crunchy almonds.
06/16/2009Provided by Citysearch -
We had a terrific meal at Telepan. The prix fixe is priced lower than most very high-end restaurants and delivers more for the money than the vast majority of them. In contrast to many similar places, the meal was really well-balanced: the vegetables got real attention rather than being an afterthought, and each course seemed well put together. The pea pancake appetizer and the pork entree were the highlights, but everything we tried was outstanding. I particularly appreciated the option of a cheese course instead of a sweet dessert even on the fixed price menu.
10/16/2008Provided by Citysearch -
Been coming here since the place opened, but this place keeps getting better....menu has some old favorites on it from last season (gnocchi) and some new dishes that are really great (open faced ravioli). LOVE the cauliflower dish, smoked trout is always at the top of my list.....wish there was some lighter food for those of us who come in regularly.....sauces tend to be a bit rich, but soooo tasty none the less.
Service is always attentive and friendly, even with the new faces around. Glad to see they are still doing great things three years in - we'll be coming back often.
07/20/2008Provided by Citysearch -
We chose Telepan for the 4th of July. Believe it or not, we've found it a pretty good day to go to a good quality restaurant as a lot of people go out of town, or think of hotdogs or something.
The food was very good: very good italian vegetable bread soup, very good asparagus, passable soft shell crab, good peanutbutter chocolate cake.
The service was mediocre which is the usual here in Manhattan.
05/27/2008Provided by Citysearch -
I was there for Brunch last week. The food was below average. With the price they charge for brunch, I can have a much better one at a lot of other places. The bread basket was good, which was the best among other courses. I had a salad as appetizer, which was worse than the ones from a regular deli. The root of the vegetables was not cut off!! Then, I had the saltiest soft self crab and the tasteless crab cake. My friend ordered the hanger steak. The steak was ok compared to other foods we ordered. But the spinach was way too salty. It was just a waste of money. I hope their dinner is much better than the brunch but I don' t think I'll return to try it. If you're looking to try this place, definitely skip their brunch. Brunch from a diner is better than here.
04/03/2008Provided by Citysearch -
My husband and I took the menu and the wine paring for $110 and it was fantastic ! I took the roasted duck, orange & almond salad, my husband the salad of baby lettuce. Then the linguini with crab and the rib ravioli, then the sea scallops and the hanger steak. For dessert pear in red wine and the banana and hazelnut custard and everything was just wonderful ! We had a great night, the service was great, perfect !
02/11/2008Provided by Citysearch -
My wife and I would like to begin by incorporating every favorable comment in all of the reviews before this one. An incredibly relaxed and enjoyable dining experience. A four course tasting menu that (thankfully) was not designed to intimidate the patron, and allowed each of us to make selections that allowed us to experiment with new tastes. For starters my wife loved the beet salad, I was partial to the roasted quail, and our friends couldn't stop talking about the autumn vegetible bread soup and the egg in a hole. The agreed hits of the mid course were the short rib ravioli and the lobster bolognese (although I was a holdout vote for the foie gras). The entrees were all delicious, but hats off to the Heritage Pork and the Sea Scallop Chowder. Someone must have mentioned that it was my wife's birthday, and when dessert was served...sure enough it came with a birthday candle. Love this place.