Telepan

About

Chef Bill Telepan's eponymous restaurant opened on the Upper West Side of New York in December of 2005. Now it is hard to imagine a time when it wasn't there, so successfully has it been integrated into the neighborhood. With reviews that rave over the "clarity and focus of his food...elegant and without gimmickry" (The New York Observer), or "...puts its faith in fundamental virtues; its freshness, the pureness or punch of the flavors; the skill with which its been cooked" (The New York Times) it is no surprise that diners come from far beyond the West Side to eat at Telepan. Bill Telepan's cuisine draws its inspiration from the freshest ingredients, simply and skillfully prepared. "It's about allowing the natural flavors to emerge from the ingredients," says Telepan. Telepan buys locally and cooks seasonally—creating honest, robust dishes that have been hailed by Gael Greene as "bravura food" in New York Magazine. He delivers "a grade of American cooking to which all other restaurants aspire" according to Gourmet