What to Eat at Telepan Local, Now Open in Tribeca

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Corned tongue and grilled cabbage with Russian dressing. Photo: Melissa Hom

Proof that Bill Telepan's first downtown restaurant is decidedly more casual than its uptown sister? Pigs in a blanket are on the tapas-style American menu as well as bacon pizza, arancini, and foie-gras "jammers." Chef de Cuisine Joel Javier will also cook some lighter bites like carrots with oregano and roasted beets with house-made ricotta and honey, while pastry chef Larissa Raphael's dessert menu includes a peanut-butter-chocolate-pretzel sundae. hOmE's Evan and Oliver Haslegrave, who oversaw the revamp of Telepan, are behind the restaurant's farmhouse-style design, which features plenty of reclaimed wood. Take a look at a few of the dishes and the space, straight ahead.

Telepan Local

Arancini with bone marrow and parm aioli.Photo: Melissa Hom


Telepan Local

Grilled short ribs with spicy pickled cabbage.Photo: Melissa Hom


Telepan Local

Sourdough pizza with bacon, jalapeño, red onion, and mozzarella.Photo: Melissa Hom


Telepan Local

Shrimp poppers with green chile aioli.Photo: Melissa Hom


Telepan Local

Coconut cake.Photo: Melissa Hom


Telepan Local

The hOmE team also designed Tørst.Photo: Melissa Hom


Telepan Local

Sam Clifton is the sommelier and beverage director.Photo: Melissa Hom

Telepan Local, 329 Greenwich St., 212-966-9255