There’s something about Sarah’s On Main that makes you want to linger a little longer—the warmth of the space, the scent of buttery croissants in the oven, the gentle hum of community gathering over coffee and quiche. And at the heart of it all is Sarah Lydick, a woman who has spent her life kneading together great food, community, and an unmistakable sense of belonging.
Sarah and I go way back—she catered my wedding, and I’ve followed her journey from Sandscrest to Sarah’s On Main, witnessing her kindness, dedication, and undeniable talent firsthand. Sitting down to talk with her for this piece, I knew I wanted to go beyond her well-documented career path and dig deeper: Who is Sarah Lydick beyond the kitchen?
From Iowa Roots to a Parisian Dream
Sarah grew up in Stuart, Iowa, a town so small (only about 1600 people) that nearly everyone knew everyone—parents, grandparents, childhood friends—everyone lived there. Her earliest food memories are tied to her grandmother, baking cookies in the kitchen, learning early on that love and care are just as important as butter and flour.
At 16, her life changed when her mother accepted a position as the director of the Challenger Learning Center at Wheeling Jesuit University, moving the family to West Virginia. Going from a class of 50 in Iowa to 500 at Wheeling Park High School was a shock, but Sarah shares “I found an awesome group of girls who helped me through that transition and are still some of my best friends.”
She went on to attend Xavier University after graduation, but felt unmotivated and unsure of her path, eventually transferring to Wheeling Jesuit University, where she completed a liberal arts degree. Even then, she wasn’t quite sure where life was leading her.
One day, in conversation with a friend, she said, “Maybe I should go to culinary school.”
From Culinary School to Three-Hour Feasts
That passing thought soon turned into action. Sarah, her mother, sister, and a few friends traveled to Paris to visit L’École Supérieure de Cuisine Française (Ferrandi Paris). The school accepted U.S. student loans, and just like that, she was in. It was the start of something that would shape her forever—an experience as rich and layered as the croissants she would one day perfect.
Her days in Paris were structured around learning. She would spend mornings perfecting savory dishes and afternoons working on pastries. But her favorite part of culinary school was the time spent with fellow students. No one had much money, so they filled their time with free activities—exploring museums, walking through parks, and most importantly, cooking together.
Some weeks, they spent days preparing elaborate dishes and would come together for indulgent three-hour feasts with a glass of wine in hand. Those dinners weren’t just about food; they were about community.
From The French Laundry to Private Chef
After culinary school, Sarah secured an unpaid internship at the renowned The French Laundry in Yountville, California, led by Thomas Keller, the chef behind the world’s #1 restaurant at the time and still the chef today. This opportunity proved to be an invaluable learning experience for Sarah. “The restaurant had an expansive, beautiful garden that was designed with the same care and attention as the restaurant itself,” she recalls. “Each day, we’d go out to harvest ingredients for that day’s menu, but the menu was always shaped by what was ready to be picked.” Keller had strong relationships with local farmers, including one in Waynesburg, PA, from whom he sourced exceptional lamb. It was the epitome of true farm-to-table dining.
Not wanting to commit to the demanding hours of a restaurant kitchen, Sarah took a different route—becoming a private chef. She worked for a family in Pittsburgh. She’d drive up each day, go to the store, prepare a lunch for the mother, then the kids, a snack, and finally setting the table for dinner before heading back to Wheeling for the evening. Sarah shared, “It was actually so much fun! I loved being a private chef, but I just knew I couldn’t live that lifestyle forever.”
Finding a Home at Sandscrest & Growing a Family
Sarah was ready to move on from the back-and-forth Pittsburgh life when the opportunity arose at Sandscrest Conference and Retreat Center, which was in need of a new director. She took the position and, over time, expanded her role to include executive chef, bringing her culinary talents to an entirely new audience. During her time at Sandscrest, Sarah began baking her famous salted bread, which quickly became a hit at local spots like Miklas Meat Market and Good Mansion Wines. Her quiche also became a featured menu item at Later Gator. These early ventures gave her a taste of entrepreneurship and sparked the idea of opening her own place.
Her beautifully crafted dinners at Sandscrest became legendary—seats were nearly impossible to come by, and those lucky enough to experience them knew just how special they were. If you know, you know. In 2014, Sarah and Rod welcomed their son, Charlie, a life-changing moment that prompted Sarah to take a small step back from the kitchen. Rod began to take over more of the food preparation, and when I asked if she taught him everything he knows, she half-jokingly said yes!
The Magic of Sarah’s On Main
Over the years, Sarah’s On Main has blossomed in so many ways—her menu, her staff, and the overall experience have all grown, and this September marks seven years since Sarah opened her doors. With a dedicated team of 16 to 20 staff members, including about 7 full-time, Sarah has created a place that feels like home to everyone who walks through the door. Despite all the growth, Sarah remains as hands-on as ever. She’s in the kitchen, bringing food to tables, collecting dirty dishes, and chatting with customers in the courtyard or at the counter.
For Sarah, success is about more than just the food—it’s about the people. “I’ve always wanted to create a place that’s a good place to be—to be an employee, to be a customer, just to be,” she says. “I want everyone to want to be here.” To her, making isn’t just about food; it’s about filling a need, creating something special that wasn’t there before. “I love having a place where people can gather, enjoy wholesome, nutritious food, and feel like they’re part of something.”
That genuine care and personal touch have truly baked into the heart of Sarah’s On Main. Walk into her restaurant on any given day, and she’ll greet you by name, ask how your kids are doing, and truly mean it. Sarah has a special way of making everyone feel like family—because to her, food is love, and love is meant to be shared. She’s not just the owner; she’s part of the family, and she makes everyone who walks through her doors feel like they belong. It’s rare to find an owner so deeply involved in every aspect of their business, and it’s this warmth—both literal and figurative—that makes Sarah’s On Main a beloved place in the heart of Wheeling. Whether it’s the warmth of the oven or the welcoming scent of fresh pastries wafting from the open kitchen door as you walk by, Sarah’s personal touch is what truly makes the restaurant feel like home.
L to R: Danielle Ocasio, Debbie Lucki, Mark Goodwin, Sarah Lydick, Holly Mitchell, Beth Myers.
A Fun Q&A With Sarah
Now that you’ve gotten the full story, let’s have a little fun! Here’s a Q&A with Sarah to give you a closer look at the woman behind the restaurant. Enjoy!
Q: If you weren’t a chef, what would you love to do?
A: “I’d love to learn woodworking.”
Q: What’s your go-to comfort meal?
A: “Probably a slow-roasted beef bourguignon.”
Q: What’s a food that reminds you of your childhood?
A: “Our oatmeal chocolate chip cookies; they’re so close to my grandma’s recipe.”
Q: If you could cook with any chef, past or present, who would you choose?
A: “Julia Child. She is just so fun and funny, and I would just have the best time with her!”
Q: Do you consider yourself more of an artist or a scientist in the kitchen?
A: “Definitely more of an artist.”
Q: What dish from your menu do you eat the most?
A: “The kale Caesar salad.”
Q: What menu item is the most like ‘you’?
A: “I’d say the quiche…quiche Lorraine.”
Q: What’s been the most unexpected lesson from running a restaurant?
A: The incredible support from the community. We honestly just never knew the amount of support we would receive.
