(Now Closed)
New American Restaurant and American Restaurant$$$$
Lincoln Square, New York
  • Stars
    The experts at Eater and Michelin Travel & Lifestyle recommend this place
    • Eater
    • Michelin Travel & Lifestyle
Tips and Reviews icon85 Tips and reviews
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  • Adnaheart icon on user image
    AdnaFebruary 20, 2015
    Came 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
  • Eater
    EaterJanuary 23, 2013
    Chef 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 S.heart icon on user image
    Claire J SongJune 1, 2015
    Bacon 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 Voice
    Village VoiceApril 22, 2013
    Chef 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 Eats
    Serious EatsOctober 19, 2011
    For 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. Read more
  • Halstead Property
    Halstead PropertyNovember 15, 2012
    Enjoy 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 L.heart icon on user image
    Lori LuoAugust 10, 2014
    Come to Bill Telepan's flagship restaurant for the best in locally-sourced, organic ingredients. The Burrata Mezzaluna and Shrimp Fried Rice are excellent starters.
  • Risa
    RisaSeptember 21, 2012
    Grub 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 Habitat
    New York HabitatNovember 22, 2011
    The 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. 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.
  • Toni H.
    Toni HaberMarch 26, 2014
    The "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.
  • Roger S.heart icon on user image
    Roger SchonfeldAugust 10, 2014
    Been here 5+ times
    Extraordinary pop ems for dessert. Liquid inside. Deep fried crispy outside. Entirely chocolate. Amazing.
  • Halstead Property
    Halstead PropertyAugust 4, 2011
    We 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 & Lifestyle
    Pick the trout, a seasonal entrée, and don’t skip a house cocktail and a wine pairing. Lunch is a steal. – Green Guide Editor
  • Bravo
    BravoDecember 2, 2010
    I 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 G.heart icon on user image
    Beth GeorgesMay 23, 2015
    The four course tasting menu was wonderful. Standouts were the burrata, roast chicken, and coconut cake. Especially the coconut cake!
  • Zach Aarons
    Zach AaronsApril 23, 2012
    Very 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) Read more
  • HOBNOB Magazine
    HOBNOB MagazineAugust 20, 2011
    Vegetarians should eat here every night, though housemade sausage is fab! photos:
  • Kirk E.heart icon on user image
    Kirk EdmondsonFebruary 19, 2016
    Amazing food. Every dish on the menu is remarkable (the advantage of going with a large group).
  • Julian P.heart icon on user image
    Julian PaulMay 19, 2013
    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.
  • Dmitriy S.
    Dmitriy SFebruary 16, 2011
    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.
  • Honghui Y.heart icon on user image
    Honghui YuNovember 28, 2015
    Complementary mushroom cappuccino starter was delicious! Highly recommend the monkfish as well
  • The Corcoran Group
    The Corcoran GroupNovember 12, 2010
    Order the tasting menu with wine pairings! Try the Heirloom Tomato Sandwich, The Lobster Bolognese, The Roasted Trout and Strawberry Granita Parfait.
  • Roger S.heart icon on user image
    Roger SchonfeldAugust 10, 2014
    Been here 5+ times
    Smoked trout appetizer is unbelievable. Get Larissa Raphael's desserts. And when the burger is available (not at dinner except Sun)...yum.
  • BoozeMenus
    BoozeMenusJanuary 12, 2012
    Opt for the Four-course tasting menu with wine pairing ($125/person) for something special or try their made to order Harvest Sunset Sangria Read more
  • John H.
    John HazardJuly 21, 2010
    Always 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...
  • Ryanheart icon on user image
    RyanSeptember 13, 2015
    Great uws fine dining - smoked trout appetizer is a must get
  • Daveheart icon on user image
    DaveNovember 30, 2015
    The chef loves mushrooms and you should too. Order yourself Hen of the Woods
  • Thomas K.heart icon on user image
    Thomas KnüwerNovember 3, 2012
    Keeps the balance between ambitious and plain yummy. Highly recommendable even though service could be better.
  • Chet M.heart icon on user image
    Chet ManciniApril 8, 2015
    Affordable Michelin rated prix fixe on the UWS. A favorite.
  • Bettyheart icon on user image
    BettyFebruary 1, 2015
    I'll be dreaming about that house smoked brook trout for days to come. Flavorful and balanced mm-mmm. Pork is ok.
  • Bruce T.
    Bruce TilleyFebruary 10, 2015
    Great upper WS upscale Farm to Table…. Great wine list
  • Irene K.heart icon on user image
    Irene KFebruary 19, 2015
    Lobster bolognese and veal meatballs - delicious. Great service.
  • Ricky S.heart icon on user image
    Ricky SherrillMarch 30, 2015
    This place is a nice option for brunch on the weekends. Good food and service.
  • Denise H.heart icon on user image
    Denise HSeptember 13, 2015
    There's nothing on the menu that won't be better than you expect. It's fabulous all around.
  • Andrea B.heart icon on user image
    Andrea BarrezuetaApril 20, 2013
    Had the beet salad and the lobster bolognese. Both were outstanding!
  • Kristina M.heart icon on user image
    Kristina MJanuary 18, 2015
    Apple fritters were my favorite part of the meal
  • Hr R.
    Hr RyuMay 21, 2013
    Try their brunch! They got one of the best bread baskets!
  • Will D.
    Will DehnertJuly 31, 2014
    Not even a question- the trout appetizer and lobster bolognese for main. Delicious
  • Daniel B.
    Daniel BouludJuly 30, 2014
    Bill Telepan is a friend and also participates often with CMOW. His lobster Bolognese is delicious!
  • Navin C.
    Navin ChawlaMarch 11, 2011
    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.
  • Roger S.heart icon on user image
    Roger SchonfeldAugust 10, 2014
    Been here 5+ times
    Loved the seasonal grapefruit tequila cocktail this evening. Also fantastic California nebbiolo.
  • Food & Wine
    Food & WineJanuary 11, 2012
    Help support Chef Bill Telepan’s charity Wellness in the Schools through FOOD & WINE’s “Chefs Make Change” program! Click to donate
  • Louis B.
    Louis BruscoFebruary 16, 2012
    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.
  • Aaron F.heart icon on user image
    Aaron FoxOctober 9, 2015
    Best gin martini I ever had!
  • Michael F.heart icon on user image
    Michael Fox-RabinovitzJanuary 9, 2014
    Great food all around, trout is delicious
  • Kim B.heart icon on user image
    Kim B.February 5, 2015
    Food 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 America
    Come in and sample cuisine created by Chef Bill Telepan. He's a CIA alumnus. Check out what other CIA alumni are up to here: Read more
  • Deborah B.heart icon on user image
    Deborah BeardenFebruary 26, 2016
    Great old school Italian on upper West side.
  • Cathy C.heart icon on user image
    Cathy Chen-RennieJanuary 5, 2014
    Brunch is awesome! Try the biscuits and gravy!
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