In 1981, Sarabeth and Bill Levine opened a tiny bakery-kitchen to make and sell her preserves and baked goods. A few tables and chairs were soon added, first for breakfast and then for lunch. The little store, with its unique charm and wholesomely delicious products became an instant success with discriminating New Yorkers. By popular demand Sarabeth's (East) made its debut in 1983, followed by Sarabeth's (West) in 1986. Both restaurants began serving dinner as well as breakfast, lunch and brunch. In 1991, Sarabeth's was honored to become the first private restaurant for the Whitney Museum of American Art where it still serves lunch and brunch to art lovers from around the world. Sarabeth's Bakery at the Chelsea Market, a wholesale/retail bakery and café began operations in 1998. 2005 saw the opening of Sarabeth's largest restaurant in New York City's most prime location, Central Park South, between Fifth and Sixth Aves., just steps from the famed Plaza Hotel and across the street from Central Park. Sarabeth's Key West also debuted in 2005 in its landmark location. Both new restaurants have proven extremely popular. More restaurant locations are now in the development stage. When you are in New York City or Key West, Florida, please come visit us. It's worth the trip!
Finalist, "Outstanding New Product Award," International Fancy Food Show.
Twenty-eight years ago, Sarabeth Levine launched her first product in her home kitchen—Orange Apricot Marmalade. A blend of oranges, apricots and pineapple, it was the foundation on which Sarabeth’s Kitchen was built.
Then in 1994, Sarabeth’s Kitchen entered into a short-term exclusive agreement with Williams-Sonoma to produce for them a Blood Orange version of its founding product. “At that time, Williams-Sonoma had the foresight to recognize that blood oranges would add an intense vibrancy to our Orange Apricot Marmalade,” said Terry Frishman, international sales manager for Sarabeth’s.
When the agreement was up, Sarabeth’s rolled the product into its own line and again garnered attention for its intense orange flavor and versatility. Made exclusively from rare, hand-cut California blood oranges and paired with apricots and pineapple, the product has been a bestseller since its inception. Slowly simmered in small batches, it is allowed to thicken using its own natural pectin that is contained in the orange peels until it reaches peak flavor. “Our Blood Orange Marmalade is a new twist on an original classic—it definitely leveraged our strength with our original Orange Apricot Marmalade,” notes Sarabeth Levine.
The marmalade can be used alone as well as on ice cream, in baking—such as pies—or paired with chicken as a glaze.
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