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 (http://www.telepan-ny.com) where I had been several years ago
pre-theater.
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
630pm!
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
missed.
The breads arrived in the form of Ciabbata Rye, Organic Semolina,
Whole Grain and more....it 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
courses:
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
breads:
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!
