Sarabeth’s quest is to provide every customer with an

experience that reflects her devotion and passion to creating wholesome food. The mission of Sarabeth’s is to offer simplicity, perfection and classic tastes in her restaurants and through her products.

Latest News


Win a gift basket and a signed copy of Sarabeth Levine’s “Good Morning Cookbook” this holiday season ! Thanksgiving through New Year’s Eve, share your entertaining photos with a description of how Sarabeth’s plays a part in your Holiday celebrations. Between gifts exchanged at poignant moments or delicious food enjoyed at holiday gatherings, we would love to see how your celebration includes Sarabeth’s. Three winners will be selected. Submit your entries through our contest page:

Sarabeth's Preserves are Now Available in Arizona & Southern California

Sarabeth's Preserves are now available in Arizona through AJ's Fine Foods Supermarkets and in Albertson's Supermarkets throughout Southern California!

Sarabeth Showcased in People Magazine

Sarabeth Opens First Sarabeth's Branch in Korea

Sarabeth's Opens in Daikanyama

Location: T-SITE Station, 2F, 1-35-17 Ebisu-Nishi, Shibuya-ku, Tokyo, Japan
Number of Seats: 53
Hours: 9:00 AM – 10:00 PM/7 days a week for breakfast, lunch and dinner
Menu: Includes many of the items served at Sarabeth's restaurants in New York, with a dinner menu featuring lighter fare. There is also an area for take-out of Sarabeth's products and baked goods.

New Sarabeth's Location

Location: 381 Park Avenue South New York, NY
Number of Seats: 248
Hours: 8:00 AM – 11:00 PM/7 days a week, Bar open until Midnight
Signature Dishes: Chicken Pot Pie; Seafood Cobb Salad; Stone Oven Pizzas

Click herefor the press release

Sarabeth's Hot Chocolate Parisienne

Redbook votes Sarabeth's Hot Chocolate Parisienne America's 13 Most Decadent Hot Chocolate. There's nothing like a mug of liquid goodness to stave off the winter chill. The secret to Sarabeth's Hot Chocolate Parisienne is its mix of semi-sweet Belgian chocolate pieces, Dutch cocoa and pure white cane sugar. Click here for the full article.

Sarabeth’s Kitchen just keeps on cooking -

Read a wonderful feature on Sarabeth's Kitchen in the New York Post! Click here for the full text.

Our Fans are Talking

The only jams I have in my house are Sarabeth's.

I love every flavor she makes, but the orange apricot marmalade is the one I reach for first.

Oprah Winfrey
O, The Oprah Magazine, Dec. 2008 issue

Many well maintained urbanites confess they're fools for these charming bakeries and brunch musts which turn out the freshly minted likes of scrumptious scones, marvelous muffins and other goodies best paired with luscious, homemade jams; the picturesque country kitchen setups are a bit precious atmospherically (and pricewise), but the whole world knows they're special so get on line early to beat the crowd on Sunday mornings.

Zagat Survey of New York City Gourmet Shopping and Entertaining, 2008

Today I discovered how the food in heaven must taste. My wife and I ate two raspberry bread puddings at your restaurant in Chelsea Market. It was so unbelievably good that we almost went back for more. I cook and bake quite well myself but that today was pure ectasy.

Alan S.

I ate at Lord and Taylor today, ordered the Cobb Salad. I order Cobb salads all the them! Yours was absolutely the very best...I loved the surprising cucumber, the super wheat berries (what are they...YUM YUM YUM), the chicken instead of turkey, the dressing...who knew basil would improve the basic buttermilk dressing so much!!!! I am so delighted with your food...can't wait to go back...we live in Virginia but come often.

Many thanks, Rosie R.

It was such a pleasure to discover a Sarabeth's right across the street from the house we recently rented for my daughter's wedding. As expected, the cuisine in your Sarabeth's was just as great as the food in the restaurants in New York!

Thanks again for the great food made famous by Sarabeth in New York and created again in Key West! My best to you and good luck with your restaurant.

Pat L.
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