Michelin Travel & LifestyleとEaterのエキスパートがこのスポットをすすめています
86 件のTipとレビュー
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Adna2月 20, 2015Came 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
Eater1月 23, 2013Chef 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 Song6月 1, 2015Bacon 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.
Village Voice4月 22, 2013Chef 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.
Serious Eats10月 19, 2011For 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. 続きを見る
Halstead Property11月 15, 2012Enjoy 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 Luo8月 10, 2014Come to Bill Telepan's flagship restaurant for the best in locally-sourced, organic ingredients. The Burrata Mezzaluna and Shrimp Fried Rice are excellent starters.
Risa9月 21, 2012Grub 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."
New York Habitat11月 22, 2011The 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.
jessica m. hintermeister8月 16, 2013Bar 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.
- Toni Haber3月 26, 2014The "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.
Extraordinary pop ems for dessert. Liquid inside. Deep fried crispy outside. Entirely chocolate. Amazing.
- Halstead Property8月 4, 2011We 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
Michelin Travel & Lifestyle12月 2, 2013Pick the trout, a seasonal entrée, and don’t skip a house cocktail and a wine pairing. Lunch is a steal. – Green Guide Editor
Bravo12月 2, 2010I 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
Beth Georges5月 23, 2015The four course tasting menu was wonderful. Standouts were the burrata, roast chicken, and coconut cake. Especially the coconut cake!
Zach Aarons4月 23, 2012Very 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) 続きを見る
HOBNOB Magazine8月 20, 2011Vegetarians should eat here every night, though housemade sausage is fab! photos:
Kirk Edmondson2月 19, 2016Amazing food. Every dish on the menu is remarkable (the advantage of going with a large group).
Julian Paul5月 19, 2013Hit 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.
Dmitriy S2月 16, 2011Named 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.
Honghui Yu11月 28, 2015Complementary mushroom cappuccino starter was delicious! Highly recommend the monkfish as well
The Corcoran Group11月 12, 2010Order the tasting menu with wine pairings! Try the Heirloom Tomato Sandwich, The Lobster Bolognese, The Roasted Trout and Strawberry Granita Parfait.- Smoked trout appetizer is unbelievable. Get Larissa Raphael's desserts. And when the burger is available (not at dinner except Sun)...yum.
BoozeMenus1月 12, 2012Opt for the Four-course tasting menu with wine pairing ($125/person) for something special or try their made to order Harvest Sunset Sangria 続きを見る
John Hazard7月 21, 2010Always 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...
Thomas Knüwer11月 3, 2012Keeps the balance between ambitious and plain yummy. Highly recommendable even though service could be better.
Betty2月 1, 2015I'll be dreaming about that house smoked brook trout for days to come. Flavorful and balanced mm-mmm. Pork is ok.
Ricky Sherrill3月 30, 2015This place is a nice option for brunch on the weekends. Good food and service.
Denise H9月 13, 2015There's nothing on the menu that won't be better than you expect. It's fabulous all around.
Will Dehnert7月 31, 2014Not even a question- the trout appetizer and lobster bolognese for main. Delicious
Daniel Boulud7月 30, 2014Bill Telepan is a friend and also participates often with CMOW. His lobster Bolognese is delicious!
Navin Chawla3月 11, 2011Get 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.- Loved the seasonal grapefruit tequila cocktail this evening. Also fantastic California nebbiolo.
Food & Wine1月 11, 2012Help support Chef Bill Telepan’s charity Wellness in the Schools through FOOD & WINE’s “Chefs Make Change” program! Click to donate
Louis Brusco2月 16, 2012To 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.
Kim B.2月 5, 2015Food was mediocre but expensive. Stuffy and awkward service was overkill (ex. refilling water every 30 seconds) but puzzlingly ineffective. Restaurant empty for Saturday brunch = bad sign.
The Culinary Institute of America12月 27, 2012Come in and sample cuisine created by Chef Bill Telepan. He's a CIA alumnus. Check out what other CIA alumni are up to here: 続きを見る
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Situated on a leafy block just steps from Central Park, Telepan welcomes food lovers and fine dining enthusiasts, as well as a pre- and post-theater crowd, to enjoy bold New American cuisine in a sophisticated yet relaxed setting.
閉業 （もっと詳しく）
- 月–火
- 17:00–22:00
- 水–金
- お昼–14:30
- 土
- 11:00–14:30
- 日
- 11:00–15:00
(212) 580-4300
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