Whether you hate leftovers or love them (yes, you have to a pick a team), we can all agree that the pile of little bits collected and turned into gourmet grub at Dickson’s Farmstand is top notch. This long-time local meat purveyor has just started taking their butchering scraps and turning them into mouth-watering sandwiches … no morsel is wasted.

Even if you flunked math and don’t know your calculus from your trigonometry you can still enjoy this mathematical wonder: Rev’d Up Pi adds locally-sourced, organic ingredients + probiotics, antioxidants, and fibers to = one healthy and yummy piece of pizza.

As the local food scene bourgeons, one man takes the concept to completely new heights. Chef John Mooney is one of the few notable chefs in NYC that doesn’t get most of his produce from the local farmers’ market. Instead, he is growing 60 percent of his produce on the rooftop of his new West Village restaurant, Bell Book & Candle, a pioneer in his own right. 

Finally, the Venice Ale House is changing the game. This new restaurant offers high-quality organic and locally sourced ingredients to those whose first food concern isn't how cheap and fast the meal is – and does so smack in the middle of one of the most interesting beach boardwalks in the world.

Did you know that there are over 20,000 restaurants in New York City?! That’s a lot of grub. So the hard part of being a New Yorker isn’t finding a place to eat … it’s finding a great place to eat. With so many eateries, it’s difficult to separate the great from the good, the bad, and the ugly. Luckily, we have resto guru Jared Koch to turn to.

One word comes to mind when someone mentions airplane food: blech! Thankfully most airlines have cut back on serving meals so more travelers are picking up food to take with them on the plane. Up until now, most of those food options consisted of fast food and whatever Starbucks has wrapped up. Now New Yorkers and travelers alike can take a gourmet taste of the Big Apple when traveling out of La Guardia thanks to their new upscale eateries that serve natural, local, and organic grub.