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Telepan



72 West 69th Street
New York, NY 10023

View more New York restaurants

(212) 580-4300

Hours

  • Sunday: 11:00 am - 2:30 pm, 5:00 pm - 10:30 pm
  • Monday: 5:00 pm - 11:00 pm
  • Tuesday: 5:00 pm - 11:00 pm
  • Wednesday: 11:30 am - 2:30 pm, 5:00 pm - 11:00 pm
  • Thursday: 11:30 am - 2:30 pm, 5:00 pm - 11:00 pm
  • Friday: 11:30 am - 2:30 pm, 5:00 pm - Midnight
  • Saturday: 11:00 am - 2:30 pm, 5:00 pm - Midnight

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Cuisine: American Restaurants, Coffee and Tea, Steak Restaurants


5 of 5.0 from 48 reviews


price range:more than $50

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Telepan in New York, NY
  • Telepan in New York, NY
  • Telepan in New York, NY
  • Telepan in New York, NY
  • Telepan in New York, NY
  • Telepan in New York, NY
  • Telepan in New York, NY
  • Telepan in New York, NY
  • Telepan in New York, NY
  • Telepan in New York, NY
  • Telepan in New York, NY
  • Telepan in New York, NY
  • Telepan in New York, NY
  • Telepan in New York, NY
  • Telepan in New York, NY

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Telepan Reviews

Add your review for Telepan.

  • Michael F.Great sausages trio

    55555 by Michael F.


  • Michael F.Great food all around, trout is delicious

    55555 by Michael F.


  • Cathy C.Brunch is awesome! Try the biscuits and gravy!

    55555 by Cathy C.


  • La Dolce VitaOne Michelin star

    55555 by La Dolce Vita


  • Michelin Travel & LifestylePick the trout, a seasonal entrée, and don’t skip a house cocktail and a wine pairing. Lunch is a steal. – Green Guide Editor

    55555 by Michelin Travel & Lifestyle


  • Sam G.Food was excellent!

    55555 by Sam G.


  • Angela S.The freshest real food I have ever tasted. Yummy!

    55555 by Angela S.


  • jessica m. h.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.

    55555 by jessica m. h.


  • Hr R.Try their brunch! They got one of the best bread baskets!

    55555 by Hr R.


  • Noriko Kate S.Try HOUSE SMOKED BROOK TROUT and BISCUITS AND GRAVY!

    55555 by Noriko Kate S.


  • Julian A.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.

    55555 by Julian A.


  • VoiceStreetChef 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.

    55555 by VoiceStreet


  • Andrea B.Had the beet salad and the lobster bolognese. Both were outstanding!

    55555 by Andrea B.


  • EaterChef 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]

    55555 by Eater


  • The Culinary Institute of AmericaCome in and sample cuisine created by Chef Bill Telepan. He's a CIA alumnus. Check out what other CIA alumni are up to here:

    55555 by The Culinary Institute of America


  • Halstead PropertyEnjoy 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

    55555 by Halstead Property


  • Thomas K.Keeps the balance between ambitious and plain yummy. Highly recommendable even though service could be better.

    55555 by Thomas K.


  • RisaGrub 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."

    55555 by Risa


  • Slow Food NYCHappy to award the Snail of Approval to Telepan

    55555 by Slow Food NYC


  • Fábio M.Try the Smoked Trout Tarte (via @Foodspotting)

    55555 by Fábio M.


  • TravelgoatVery 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)

    55555 by Travelgoat


  • Sean O.The tasting menu with wine pairings have never disappointed

    55555 by Sean O.


  • Louis B.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.

    55555 by Louis B.


  • ThePurplePassport.comTelepan's market-driven menu is creative without trying too hard, and the atmosphere is sufficiently refined for a proper dinner with the family or a date.

    55555 by ThePurplePassport.com


  • PocohantusTry the Wild Striped Bass (via @Foodspotting)

    55555 by Pocohantus


  • BoozeMenusOpt for the Four-course tasting menu with wine pairing ($125/person) for something special or try their made to order Harvest Sunset Sangria

    55555 by BoozeMenus


  • Food & WineHelp 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

    55555 by Food & Wine


  • Seth G.Heritage pork!

    55555 by Seth G.


  • Tracy W.Loved this restaurant - highly recommend.

    55555 by Tracy W.


  • New York HabitatThe 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.

    55555 by New York Habitat


  • Caroline G.Look for Amanda the hostess. Extremely cute and polite

    55555 by Caroline G.


  • Serious EatsFor 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.

    55555 by Serious Eats


  • Noel D.The pumpkin cheesecake ice cream sundae is to die for!!!

    55555 by Noel D.


  • LinaFeels Intimate although space is large. Food portions small though, esp. For the price

    55555 by Lina


  • HipHostessNYCVegetarians 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

    55555 by HipHostessNYC


  • Halstead PropertyWe 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

    55555 by Halstead Property


  • Ric C.The Brook Trout appetizer is really not to be missed. Sunday burger night taken at the bar is a treat.

    55555 by Ric C.


  • Navin C.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.

    55555 by Navin C.


  • Dmitriy S.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.

    55555 by Dmitriy S.


  • Carole G.Great place to mellow out and enjoy earthly delights

    55555 by Carole G.


  • Carole G.Heading there tonight for $35 Restaurant WEek deal

    55555 by Carole G.


  • Sarah K.Everything is delish but you will be blown away by their roast chicken. So juicy!

    55555 by Sarah K.


  • FoodspottingTry the Apple Sausage Poached Egg and spot it on Foodspotting!

    55555 by Foodspotting


  • BravoI 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

    55555 by Bravo


  • Mark K.Try the Egg in the Hole appetizer!

    33333 by Mark K.


  • The Corcoran GroupOrder the tasting menu with wine pairings! Try the Heirloom Tomato Sandwich, The Lobster Bolognese, The Roasted Trout and Straweerry Granita Parfait.

    55555 by The Corcoran Group


  • Sandra P.Try for dessert the Telepan Smore, grafam cracker ice cream, marahmallow & dark chocolate brownie.

    55555 by Sandra P.


  • Ana H.The house smoked brook trout served over a warm blini is the chef's signature dish. You cannot go here without trying it.

    55555 by Ana H.


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