Is this New York’s next culinary destination?

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If you’re discussing the world’s best eateries, Manhattan is anything but guaranteed to be a part of the conversation. And yet, the examples you cite are almost as sure to come from 59th Street and down. As of 2021, all but two of the city’s 56 Michelin-starred restaurants were located south Columbus Circle. Thomas Bosco want to relocate your priorities.

Together with the chef Peter Deitrick, he recently opened Inwood Farm – a farm-to-table bistro on the very northern tip of the island. Located along 218th Street on the edge of Spuyten Duyvil Creek, you can literally throw a rock into the Bronx from here. The restaurateur leans into real estate with a menu that boasts “fresh Upstate Manhattan fare daily. His picturesque eatery is immersed in a forgotten culinary heritage: this exact neighborhood was home to the city’s last farm, which was still in operation in the mid-1930s.

“Our decision to go from board to board is intended to recognize Inwood’s rich history as the last farmland in Manhattan,” confirms Bosco. “To this day, our neighborhood celebrates this story and is home to Dykeman Farmhouse, a historic building and now a museum. Our name, Inwood Farm, is intended to supplement this. ”

Bosco is actually among one group of food and beverage professionals seeking to restore culinary prominence in this part of the city. And they see movement and attract curious gourmands to a part of the neighborhood that many Native Manhattanites have never fully explored.

Entice chef Deitrick, who focuses on rustic offerings – fried chicken sandwiches, sautéed spinach and kale, country-fried mushrooms, roasted scallops in corn broth – while playing with comfort foods ranging from Maryland crab cake to a slow-cooked lamb stew. He ran former kitchens in lower Manhattan for big names at the company, including Alain Ducasse and David Burke. When he was offered the opportunity to head north, however, he did so without hesitation.

“This is a neighborhood bistro – but with a menu worth every block in Manhattan,” he insists. “I have designed the menu with the best and freshest farm-to-table ingredients at a priced price. Could I sell our $ 20 entrees in Midtown for $ 50? Sure … But here it’s about making the menu available to all guests. ”

Deitrick thrives in an environment that encourages creative freedom and seasonal progression. “Cooking is like parallel parking – anyone can do it – but there is a certain ability and intuition,” the chef adds. “I like to do a lot of things using my intuition to create interesting and ever evolving dishes.”

Just down the street from Inwood Farm is the neighborhood’s main road, Dyckman Street. Making the corridor, you have long been able to spot diving rods between casual eateries and takeout joints. Getting into the fight now are places like Tryon Public House—Promotional “exclusive American bar fare” along with weekend brunch and hip wine bars like Pop & pour.

There is also a pronounced scenic charm here that drives newcomers housing interest in this neck of the forest. Being bound by Inwood Hill Park and Fort Tryon provides ample green space to enjoy. It is one of the few parts of the island where there is topography that wrinkles the landscape. It also occupies a headland so you are never far from a striking view of the river. And it’s all easily accessible by both the A and 1 metro.

Inwood may well become part of more culinary conversations in the near future. Even if it does not, the lively and diverse community that populates this neighborhood is happy to hold on to their secret. Bosco asks you first to come and see what you have been missing.

“Great things are happening in this neighborhood, and we are happy to be a part of it,” he says Forbes. “People say Inwood is on the verge of coolness and I agree. It has a slight urban feel and friendliness to it, but is certainly part of Manhattan. ”

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