Bill Telepan's lived on the Upper West Side for 21 years. Here are his picks for the Chinese takeout that's never let him down and a go-to taco truck for your carnitas cravings.
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Why did super-chef Bill Telepan open his Tribeca pop-up when his eponymous Upper West Side restaurant has already become the go-to spot for serious food at reasonable prices? His answer: "Because it's so much fun. We get to use stuff from farmers we don't normally get to use. And because the overhead is so low, we get to spend most of the money on the food we put on the plate."
The zucchini course with stuffed blossoms, lemon, and white beans. [Photographs: Reese Muntean] To dine at Telepan, on the Upper West Side, is to celebrate the flavors of the season. And all this week, Telepan celebrates spring with an...