Sarah's on Main

Sarah's on Main is a compact, homey breakfast and brunch spot where weekday regulars and weekend visitors find familiar, hearty plates.

The kitchen leans into scratch-made preparations — from corned beef hash to weekly specials — while the service is warm and conversational, creating a relaxed, almost-household vibe.

Many reviewers single out the crispy, well-seasoned home fries and Eggs Benedict variations; portion sizes are generous and coffee is a steady companion to most meals.

Occasional notes about dining-room cleanliness appear in reviews, but praise for flavor and friendly servers is consistent.

Menu highlights recur across reviews: perfectly crispy, seasoned home fries; house-made corned beef hash; multiple Eggs Benedict variants (including smoked salmon and BLT); Belgian waffles and pancakes; omelettes stuffed with ingredients such as pastrami or kielbasa.

Guests praise big portions, scratch cooking and a variety of specials.

Gluten-free toast is available for diners who need it, and there’s a wide selection of hot sauces to customize savory dishes.

Breakfast, or the act of breaking the fast, has deep roots that go back centuries. In early American history, especially during colonial times, the first meal of the day was often simple and practical. Frontier families typically started their day with hearty porridge, which was both filling and easy to prepare. With the availability of local grains and resources, these morning meals were vital for laborers heading out to work in the fields. This early version of breakfast reflects the necessity of sustenance in a challenging environment, setting the stage for the more diverse and elaborate breakfasts we enjoy today.

On a short strip of Main Street, Sarah's on Main has built a steady reputation as a neighborhood breakfast destination where made-from-scratch comfort food takes center stage.

Reviewers frequently single out the home fries — crunchy, well seasoned and reliably cooked — as one of the restaurant’s signature wins.

As one guest put it, their home fries are “deliciously crispy,” a small phrase that appears again and again in online accounts (Meoppies).



Eggs Benedict shows up in several guises, from a BLT Bennie to a smoked salmon version, and diners praise the kitchen’s attention to hollandaise and poaching.

Corned beef hash earns high marks as well; Bryan Happ called it “the best Corned Beef Hash I’ve ever had,” crediting both texture and seasoning.

Pancakes and Belgian waffles are often mentioned as standout sweet items, sometimes paired with house-made corned beef hash or big breakfast plates.



Service trends toward warm and familiar: family-run and friendly, the staff is described as welcoming and conversational, contributing to a cozy, living-room-like atmosphere.

Reviewers note generous portions and a rotating set of specials that keep regulars coming back.

A few customers mention service or cleanliness hiccups, but the general consensus points to thoughtful, flavorful breakfast cooking that draws both locals and visitors seeking a comforting morning meal.

In colonial Connecticut, breakfast was often a communal affair, emphasizing community and togetherness. Families would gather around the table to enjoy dishes like cornmeal mush and cider, both staples of the time. Cider, made from local apples, wasn't just a drink; it was a refreshing morning boost. This communal practice fostered bonds among family members and friends, making breakfast a cherished ritual that highlighted both hospitality and local traditions. As the region evolved, so did the breakfast menu, but that sense of connection remained a cornerstone of the morning meal.