Sarabeth Preserves the Best. Behind that motto is a remarkable success story and a line of preserves that are truly in a class by themselves.

In 1981, Sarabeth Levine, with an investment of $100 for fruit and supplies, started marketing her Orange Apricot Marmalade. The marmalade, which is based on a 200-year-old secret family recipe, was an instant success. Made by hand, using only the finest fruit and sugar and slow-simmered to perfection, this extraordinary preserve is unlike anything on the market. Its fresh, rich flavor and chunky texture has captured the hearts of even the toughest buyers.

Soon the preserves were everywhere and Sarabeth opened a small bakery kitchen on Manhattan's Upper West Side. A few tables followed and word spread of Sarabeth's wonderful breakfast and lunch dishes and her superb pastries and baked goods. Lines of happy customers waiting to get in were commonplace.

It was clearly by popular demand that Sarabeth opened her first full-scale restaurant across the street from the bakery kitchen on Amsterdam Avenue and West 80th Street. The line continued, particularly at Sarabeth's now internationally famous weekend brunches. Today, Sarabeth and her husband Bill have three restaurants where diners can sample her delicious creations for breakfast, lunch, weekend brunch, and dinner.