Ever wonder where the main ingredient in that rabbit soup served up at Marlow & Sons was before it landed in your bowl? The Food Curated folk just visited the farm where Marlow (Sons and Daughters) and Savoy in SoHo get their meat from. The good news is it's a local, sustainable farm (run by John Fazio)—no hormones or antibiotics are used and he clearly cares about his product (if you've seen Food, Inc. you know how important this is); the bad news is 400 cute bunnies die a week!

The Food Curated folks point out that Fazio (also known for the ducks he raises) delivers his goods "fresh, never frozen to NYC kitchens no more than a day or two after 'processing'—offering a service that is really hard to find for local chefs."