Monday, February 11, 2013

NYC's TELEPAN is Terrific (2-9-13)

I have been trying to take more time to dine on recent trips to NYC,

and this trip I really wanted to return for a leisurely meal at

TELEPAN ( where I had been several years ago


I had made a reservation for two and asked a client of mine to join

me, but he was out of the city, so I asked another. He got stuck in

Canada due to the big snowstorm. Well, I'm a great travel agent, and

managed to get him on the first flight to NY as soon as the airport

opened up, and he showed at dinner 10 minutes after I arrived. To my

surprise, my other client's plans changed with the storm, and ended up

in NYC.

Now, on any given Saturday night near Lincoln Center, or for that

matter at any great dining spot in NY, there are no extra tables, but

Nemo was a blessing and we easily got a prime table for three at


I started with the tangy housemade SATSUMA MARGARITA (I had some time

waiting at the bar) and then we ordered a Chateauneuf du Pape Blanc

Domaine Montpertuis 2010 that had a bit of grass and wonderful Rhone

flavors. Tasty Cheese Gougeres arrived as a snack and we went on to

our starters:

Marinated Gulf Shrimp, Coddled Egg, Organic Grits and Bay (operative

word-BAY) Seasoning which had great flavors and was oh so Maryland in

flavor due to the bay seasoning.

House Smoked Brook Trout is one of the Signature dishes here not to be


The breads arrived in the form of Ciabbata Rye, Organic Semolina,

Whole Grain and was hard to choose.

Two of us split the LOBSTER BOLOGNESE which was Spaghetti with Shallot-

Garlic-Tomato Broth and a Lobster Tail. It was divine. At this point

Chef Bill Telepan emerged to chat and see "who" we knew in DC. I

always believe in one degree of separation, and we had many mutual

friends; he was a genuinely friendly guy and a superb chef to boot.

Another middle course was the fabulous Smoked BRUSSELS SPROUTS wutg

Egg Pasta, Poached Egg & Pecoino Romano!

We switched to a wonderful North Valley Vineyard 2009 Pinot Noir from

Soter in Oregon that was a good choice with so many varied main


SEA SCALLOP CHOWDER with Manila Clams, Bacon, Leeks and Potato Puree

was my divine choice and just right on that cold post-blizzard night.

The Signature HERITAGE PORK with Pierogi, Sauerkraut, Celery Root &

Apple is always a great hit on a cold winter night and the Roasted

Chicke, Coq Au Vin Style was moist and tasty.

Desserts were as varied as all other courses with my guests having the

Meyer Lemon Meringue Pie, Citrus & White Chocolate Salad and the

Sticky Toffe "cake" which of course, since he was British, he called

"pudding" but it was more cake-like and served with Creme Fraiche Ice

Cream & Candied Cranberries; yummy, but not traditional at all.

I, of course, chose the superb cheese selection which came with Honey,

Huckleberry Gelee, Sugared almonds and pistachios and a selection of


Bonne Bouche from Vermont Butter & Cheese company

Hudson Flowers from Old Chatham Shepherding in upstate NY

Dante-Wisconsin sheep

Rogue River Blue-Oregon bathed in pear brandy

This was a great American cheese tray that deserved an award for sure,

as the entire meal did.

I forgot to mention our excellent server Steve who was there for our

every need and explained anything we needed so wonderfully; Telepan

indeed has a great team!