Telepan

Frommer's Review

It's risky naming a restaurant after yourself, but also displays brash confidence in your abilities. Daniel Boulud has done it; Jean Georges Vongrichten has done it; David Bouley has done it . . . all with positive results. And in 2006, Bill Telepan did it, opening his own restaurant under his name and, like the aforementioned trio; Chef Telepan's risk has paid off. The venue for Telepan is an Upper West Side townhouse with a dining room painted in soothing lime green. The cool design compliments the menu which changes seasonally but always features farm fresh products. I had the good fortune to dine in the spring and was greeted with fresh ramps, fiddleheads, and young peas in many of the dishes I sampled. There was no fresh produce, however, in the foie gras donuts listed as a "share." The "donuts" are dusted with cocoa and cinnamon and might work as well with a cup of java as with a cocktail. Of the appetizers, the standout was the wild green frittata which did indeed come with in-season ramps. Telepan offers Mid Courses and of them, the pea pancakes with pea agnolotti looked and, more importantly, tasted greenmarket fresh. Save room for an entrée, specifically the haddock with a sweet lobster sauce. Whatever you choose to eat, you'll have no problem finding a complementary wine from the restaurant's long and impressive list. Telepan has become a pre-Lincoln Center favorite so if you want to avoid the crush, make a reservation for after curtain.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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