Eight years after taking his market-centered cooking to the Upper West Side, Chef Bill Telepan has introduced a less dressy version downtown at three-month-old Telepan Local. In contrast with the Michelin-starred Telepan uptown, his new place offers simpler, smaller dishes—American tapas, he calls them.
Chowhounds are settling in comfortably, enjoying the food and the casual, high-energy room. Among their favorites from the seasonally changing menu are sourdough pizzette with a variety of toppings, sliderlike foie gras “jammers,” mushroom panini with provolone and caramelized onion, and sweetbread gratinée with crispy garlic. Portion sizes vary, and some diners have had trouble gauging how much to order. One ‘hound, foodwhisperer, suggests that two diners should be fine with five plates, which start at $7 and top out in the midteens. “I’m happy to see this place in Tribeca,” he adds.
Photo of Telepan Local's sourdough pizzette with bacon, jalapeño, onion, and mozzarella by Nadine Anderson / Telepan Local / Facebook