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
pickled & mixed beets, bulgar & buttermilk dressing
He reported that this seasonal dish was fresh and good.
My first course was
duck prosciutto, fava beans, farro & arugula
This is quite substantial for a starter with well-matched, interesting ingredients.
Linda, Kent and I had the
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
peas & carrots
Kent had the
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
graham cracker ice cream, marshmallow & dark chocolate brownie
A sophisticated and good version of an old campfire favorite.
HOMEMADE ICE CREAMS & SORBETS
Vanilla and Strawberry
She said they were very good.
Kent and I had the
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: