If you’re debating the world’s best dining destinations, Manhattan is almost guaranteed to be part of the conversation. And yet the examples I would cite are almost equally certain to come from 59th Street and up. That is, as of 2021, all but two of the municipality’s 56 Michelin-starred restaurants were located south of Columbus Circle. Thomas bosco you want to reposition your priorities.
Together with the executive chef Peter deitrick, recently opened Inwood Farm – a farm-to-table bistro on the northern tip of the island. Perched along 218th Street on the edge of Spuyten Duyvil Creek, it could literally throw a stone into the Bronx from here. The restaurateur leans toward real estate, with a menu that flaunts “fresh Northern Manhattan daily fare. ”His quaint restaurant thrives on a forgotten culinary heritage: This exact neighborhood was home to the township’s last working farm, which was still in operation in the mid-1930s.
“Our decision to go from farm to table is to recognize Inwood’s rich history as the last farmland in Manhattan,” confirms Bosco. “To this day, our neighborhood celebrates this history and is home to the Dykeman Farm, a historic building and now a museum. Our name, Inwood Farm, is meant to complement this. “
Bosco is actually between group of food and beverage professionals seeking to reestablish a certain culinary prominence in this part of the city. And they’re seeing movement, drawing curious foodies to a part of the borough that many Manhattanites have never fully explored.
They’re drawn in by Chef Deitrick, who focuses on rustic offerings: stir-fried chicken, spinach and kale sandwiches, fried mushrooms, seared scallops in corn broth, as he plays with staples ranging from Maryland crab cake to a slow-cooked lamb. ragout. Previously, he ran kitchens in lower Manhattan for big names in the business, including Alain Ducasse and David Burke. However, when offered the opportunity to head north, he did so without hesitation.
“This is a neighborhood bistro, but with a menu worthy of any Manhattan block,” he insists. “I have designed the menu with the best and freshest farm-to-table ingredients, at affordable prices. Can I sell our $ 20 entrees in Midtown for $ 50? Sure … But this is about making the menu accessible to all guests. ”
Deitrick is thriving in an environment that encourages creative freedom and seasonal progression. “Cooking is like parallel parking, everyone can do it, but there is a certain skill and intuition,” adds the chef. “I like to do a lot of things using my intuition to create interesting and constantly evolving dishes.”
Right down the street from Inwood Farm is the neighborhood’s main drag, Dyckman Street. At the edge of the hall, you’ve long been able to spot dive bars between casual restaurants and take-out spots. Entering the fray now there are places like Tryon public house—Promising “fancy American bar food” along with weekend brunch, and trendy wine bars like Pop & Pour.
There is also a pronounced scenic charm here, newly discovered driving residential interest in this neck of the woods. Being bounded by Inwood Hill Park and Fort Tryon offers ample green space to enjoy. It is one of the few parts of the island where the topography wrinkles the landscape. It also occupies an isthmus, so you are never far from a breathtaking view of the river. And everything is easily accessible both on metro A and 1.
It’s very possible that Inwood will become part of more culinary conversations in the near future. Even if not, the vibrant and diverse community that populates this neighborhood is happy to hold on to its secret. Bosco, for example, implores you to come see what you’ve been missing.
“Great things are happening in this neighborhood and we are excited to be a part of it,” he says. Forbes. “People say that Inwood is on the ‘edge of coldness’ and I agree. It has a small town feel and friendliness, but it’s definitely part of Manhattan. “