Bill Telepan has one of the best culinary resumes in New York, having cooked at Le Cirque, Le Bernardin and Gotham Bar and Grill. And now, running his own acclaimed eponymous restaurant near Lincoln Center, he has truly come into his own.
Once you enter Telepan, discreetly tucked away on a quiet, tree-lined block, you immediately feel at ease. The establishment’s atmosphere borders on Zen and offers a menu of thoughtful dishes driven by carefully selected seasonal ingredients. That idea extends to the assortment of comforting cocktails, which also change depending upon what produce is available. “It’s a whole experience,” says the chef.
Greenmarket gems sometimes inspire Telepan to dream up new tipples, which his bartenders then create. A particularly good batch of blackberries last summer led to the invention of a Sling Fizz that featured gin and St-Germain. Even the pickled onions served with Gibsons are house-made.
But when it comes to what the chef drinks, he says, “I like gin and tequila and don’t mind bourbon.” Telepan also usually sticks with classic cocktails, including the Martini, French 75 and Negroni (he prefers his with a splash of orange juice and club soda). A recent favorite that’s on the menu is the fizzy Bluecoat Gin-based Meyer Lemon Southside, which has a hint of thyme. “That one is great,” he gushes. However, in a couple of weeks, the refreshing beverage will be replaced by another spring concoction. We can’t wait to try it.
Meyer Lemon Southside
Contributed by Bill Telepan
- 1 Meyer lemon half
- 2 sprigs Fresh thyme
- 1.5 oz Bluecoat Gin
- .75 oz Simple syrup (one part sugar, one part water)
- Club soda
- Garnish: Thyme sprig
- Glass: Highball
In a shaker, muddle the Meyer lemon and thyme. Add the gin and simple syrup and fill with ice. Shake, and strain into a highball glass filled with fresh ice. Top with club soda and garnish with an additional thyme sprig.