Press

Reservations

 
 

Press

“Those who market flour, yeast, eggs, and sugar should canonize Sarabeth Levine, for no one else does these ingredients so much justice.” – New York Magazine

See full review here.

“…Upscale comfort food and hard-to-beat breakfasts.” – Zagat

See full review here.

“Lining up for brunch here is as much an Upper West Side tradition as taking a sunny Sunday afternoon stroll in nearby Riverside Park.” – Fodor’s

See full review here.

“A restaurant like Sarabeth's should know how to treat a chicken breast, and Sarabeth's treated it just right, so that the skin was crisp, the meat moist. A puck of grilled corn pudding beside it represented a pleasant fringe benefit.” – The New York Times

See full review here

“Legendary brunches, like the sibling spots, serving up lemon ricotta pancakes with fresh berries or classic eggs Benedict.” – Blackbook

See full review here.

"Sarabeth’s newest location — Levine’s 11th and largest — opened Monday on Park Ave. South and gives her brand a bit of a makeover" — The Daily News

See full review here.

“I think I put breakfast on the map,” said Levine. “People weren’t making breakfast 30 years ago the way I made breakfast – oatmeal in a double boiler, Popeye eggs. It moved into lunch and dinners, and dinners are like this well-kept secret. People don’t realize that we make great dinner.” — Foxnews.com

See full review here.

Chef Sarabeth Levine on Good Day NY: