New York, NY, May 11th 2021 — It’s an area of Manhattan that doesn’t get a lot of attention from foodies, but that is all about to change with the opening next week of Inwood Farm — the farm-to-table bistro created by restaurateur Thomas Bosco and Executive Chef Peter Deitrick. Situated at the edge of Inwood Hill Park (on the corner of 218th Street and Indian Road), Inwood Farm will offer a seasonal menu, of locally-sourced ingredients, to the neighborhood’s vibrant, diverse, and rapidly growing community.
Owner Tom Bosco says this will be the only full service restaurant of its kind in the area: “Our decision to go farm-to-table is intended to recognize Inwood’s rich history as the last farmland in Manhattan. To this day, our neighborhood celebrates this history, and is home to the Dykeman Farmhouse, a historical building and now museum. Our name – Inwood Farm – is meant to complement this.” Having taken over the space 18 months ago, Inwood Farm has been a long time in the making and owner Tom Bosco refused to halt his dream even when Covid and lockdown struck New York. “Just when we were about to renovate and launch, we ran right into Covid,” says Bosco – who was determined to keep going. “We made a decision to stay open and be of service to our community here in Inwood. We wanted to be a sign of normalcy – and something the community could rely upon. So we poured coffee, baked pastries, and served comfort food. This enabled us to stay open , keep our staff employed, and safely serve the community.
We didn’t close not even for one day.”
The Inwood Farm sits on the corner of Indian Road and 218 th Street and is literally the last residential building in Manhattan, blocks from any other commercial space. “It’s truly a breathtaking location as we are basically waterfront and look out on both the park and Harlem River,” says Bosco. That sentiment is echoed by his Executive Chef Peter Deitrick, who previously ran kitchens for Alain Ducasse, David Burke as well as Soho’s Crosby Hotel and The Smith.
“This is a neighborhood bistro, but with a menu that is worthy of any block in Manhattan. I have designed the menu with the best and the freshest farm to table ingredients, but with prices that are approachable. Could I sell our $20 main courses in Midtown for $50? Sure, but here it is about making the menu approachable for all
guests,” says Chef Deitrick. The menu will change seasonally and will include daily and weekly specials – inspired mostly by the neighboring Green Market. Inwood is home to one of the only year-round Green Markets in the city.
“One of the things I am excited about is working with Tom and having creative freedom to work seasonally. Cooking is like parallel parking – everyone can do it – but there is a certain knack and intuition. I like to do a lot of things using my intuition to create interesting and ever evolving dishes,” says Chef Deitrick.
Tom Bosco has for almost two years operated a cafe/restaurant on the same site and says he has already built up a loyal clientele that keep coming back for more: “we have our regulars including a few neighborhood residents who eat dinner here five nights a week. They are already excited for us to re-open as Inwood Farm with a brand new menu and a wonderful chef and his team.”
Tom and his chef have already begun trying out a few of the new menu dishes on some of the regulars, and it appears they have given it a thumbs up! “A few of our guests have come back three nights in a row to eat the same thing because they loved it – that makes me blush, but more than that, it makes me happy,” says Chef Deitrick.
Inwood Farm will offer coffee and fresh baked pastries starting in the AM and then a full menu for lunch, dinner, and weekend brunch.
