Telepan, NYC 6

July 22, 2010

On July 10, 2010, Linda, Luc, Kent and I went back to Telepan before a play at Lincoln Center.
Luc and Linda arriving.

As usual, the menu had three small pages with six to eight selections on each. One can choose a course from each page, plus one from the dessert menu. A board with three hors d’oeuvres arrived: a warm cheddar gougère and a cup of mushroom soup, but I don’t remember the one in the middle.


 

We ordered a bottle of 2006 Christom, Sommers Reserve (Willamette Valley, Oregon) Pinot Noir. It was very nice with typical pinot noir characteristics that go well with a wide range of cuisine.

.

Linda and Luc started with
HOUSE-SMOKED BROOK TROUT
potato chive blini & sweet onion sour cream

This house specialty is always on the menu and very enjoyable.

Kent started with
BEET SALAD
pickled & mixed beets, bulgar & buttermilk dressing


He reported that this seasonal dish was fresh and good.

My first course was
ROASTED QUAIL
duck prosciutto, fava beans, farro & arugula

This is quite substantial for a starter with well-matched, interesting ingredients.

Luc’s Mid-Course was
LOBSTER BOLOGNESE
spaghetti, light herbs & shallot-garlic-tomato broth

This is also an excellent dish always on the menu, but is better in summer when tomatoes are in season. 

Linda, Kent and I had the
PEA PANCAKES
wild mushrooms, spring vegetable & pea agnolotti

Even though spring was recently over, the peas were fresh and very good.

For his main course Luc had the
HERITAGE PORK
peas & carrots

Nice.

Kent had the
ROASTED CHICKEN
mousserons, crispy gnocchi & wild spinach

Also a nice dish. 

Linda and I went on to the
PASTURE RAISED VEAL
spring onions, potato gratin & balsamic

This was surprisingly disappointing (and even carried a $5 supplement.) The balsamic flavored mush under the veal was not appealing. The potato gratin cube was undercooked and uninteresting.

For dessert Luc had the
TELEPAN S’MORE
graham cracker ice cream, marshmallow & dark chocolate brownie

A sophisticated and good version of an old campfire favorite.

Linda had
HOMEMADE ICE CREAMS & SORBETS
Vanilla and Strawberry

She said they were very good.

Kent and I had the
BANANA TART
caramel swirl ice cream, orange & caramel sauce

This was very well done with well matched flavors.

Wrapped coconut macaroons were brought at the end for us to eat then or take along.


With the one surprising exception of the veal course, our meal was very enjoyable with top quality ingredients, some of them seasonal. The choice of combinations is well done without unnecessary complexity.

To see our five previous blogposts on Telepan click here.

The restaurant’s website:
http://www.telepan-ny.com/

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