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 was - and is - unlike anything on the market. It's 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, particularaly at Sarabeth's now internationally famous week-end brunches. Today, Sarabeth and her husband Bill have 3 restaurants that serve her delicious creations for breakfast, lunch, weekend brunch, and dinner. Critics and customers alike continue to praise Sarabeth, her restaurants and her products. While Sarabeth Preserves have won - and continue to win - numerous awards since their introduction, Sarabeth herself was recently given the prestigious "Pastry Chef of the Year" Award (1996) by the James Beard Society. Everything Sarabeth does bears her mark of excellence.
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