Not one to let the great pop-up craze pass him by, chef Bill Telepan establishes temporary residency next week at Pécan, a Tribeca coffee shop frequented by his business partner. For four weeks, Wednesdays through Fridays only, the man known to certain Greenmarket farmers as “Lord Telepan” for his pioneering locavorism will cook a $45 four-course prix fixe, featuring three amuses-bouches, an appetizer, a choice of meat or fish, and dessert (wine and beer extra). No reservations are accepted, and parties are seated from 6:30 to 10 p.m. The menu changes weekly; here’s a preliminary look at the first two.
WEEK ONE:
BEETS, BUTTERMILK & PICKLED ONION
WHITE BEAN TOASTS & SCALLION
VEAL MEATBALLS WITH ROBIOLLA
FIRST:
SMOKED TROUT WITH CRÈME FRAICHE CUCUMBERS
SECOND:
LEMON SOLE
peas, basil & mint
or
PASTURE VEAL
roasted asparagus & spicy lemon
DESSERT:
RHUBARB STREUSEL TART
WEEK TWO:
PEAS & BACON
MUSHROOM PIEROGI & ASPARAGUS
LAMB TARTARE & BLACK OLIVE
FIRST:
CRAB SALAD WITH CARROT SLAW
SECOND:
HERB CRUSTED SHRIMP
white beans & oregano
or
GRASS FED BRISKET
spicy fiddleheads & wild spinach
DESSERT:
BABA AU STRAWBERRY
Telepan Tribeca, 130 Franklin St., at Varick St.