Named for the award-winning jam-maker and pastry chef Sarabeth Levine, who runs the kitchen, it naturally is proclaimed for its all-morning, all-afternoon breakfast, best enjoyed in the picket-fenced front yard of this circa-1870 synagogue. Lemon ricotta pancakes, pumpkin waffles, omelets, and homemade jams make the meal. Lunch offerings range from a griddled smoked mozzarella sandwich to poached salmon "Cobb" salad. Start dinner with the signature velvety cream of tomato soup, or roasted red beets and Gorgonzola salad. The daily special augments the short entrée listing that includes meatloaf, green chilipepper macaroni with three cheeses, and grilled mahi with tomatillo sauce. In the mood for dessert? The warm orange-apricot bread pudding takes its cues from Sarabeth's most popular flavor of jam.