Telepan
Permanently Closed
New American fare with greenmarket goods
New American · West 60s · $$$
The Zagat Review
4.6
Food
4.2
Decor
4.5
Service
 
For “adult” farm-to-table dining that “always impresses” , Bill Telepan’s Lincoln Center–area “winner” has “only improved with age” thanks to “top-rank” New Americana delivered in a “peaceful” milieu; service is “impeccable” , and while dinner is a “splurge” , the $28 prix fixe lunch is a “fabulous value.”
menu
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phone
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Monday
5:00 PM - 10:00 PM
Tuesday
5:00 PM - 10:00 PM
Wednesday
5:00 PM - 10:00 PM
Thursday
5:00 PM - 10:00 PM
Friday
5:00 PM - 11:00 PM
Saturday
11:00 AM - 2:30 PM
 
5:00 PM - 11:00 PM
Sunday
11:00 AM - 3:00 PM
 
5:00 PM - 10:00 PM
location 72 West 69th Street, New York, NY 10023, USA phone +1 212-580-4300 directions Get Directions
What To Order
Smoked brook trout
Lobster Bolognese
Chilled corn soup
Zagat Mentions of Telepan
Google Reviews
4.2
(128)
I was served an over cooked cold steak. All else was good and maybe I caught a bad break but a cold steak is a cold steak. I mentioned it so they could correct their issues. They offered to warm it up but It was already cooked way past my temperature, medium rare. There is certainly better cuisine and service in the area. Go elsewhere.
David Moxson · May 2, 2016
Was a great place but they closed :(
marian daniel · April 12, 2017
This is an elegant spot for brunch. The fixed price brunch incurred includes a delicious basket of bread both sweet and savory and your choice of two generous courses. If you want to go to brunch in a relaxed atmosphere where you can easily hear your fellow diners, this is the spot. My dining companion had the bacon and cheddar omelet as well as the Apple sausages to start. The omelette was perfectly cooked. I had the shrimp and grits to start with the barramundi and wild mushrooms as my main course. The waiter warned me that the shrimp and grits was going to be spicy. It was not at all. I thought it could have used more heat. The marijuana was crispy on the outside, served over a bed of sunchokes and topped with mushrooms and parsnip chips. It was a very delicious dish.
Jackie Gordon Singing Chef · March 8, 2016