Where can you find Austrian breakfast dish grostl in Delaware? Millsboro, for one.
Ten years ago, people may have questioned Thierry Langer’s decision to open a European-flavored breakfast and lunch spot in Millsboro, where trucks carrying chickens rumble through the downtown district.
But Langer didn’t hesitate when he saw the bank-turned-restaurant at the corner of Main and State streets.
“There was a perfect synchronicity,” said Langer, who also has a Kaisy’s in Lewes. “I wanted to leave Rehoboth Beach — the location could not move in the direction I wanted —and the Millsboro location was the perfect match for the story I wanted to tell.”
The story reflects his heritage. Langer was born and raised in Nice, France, and his father was Austrian. Both countries influence Kaisy’s cuisine.
The new Millsboro restaurant also tells the tale of inland development along the Sussex County coast and the French restaurateur’s evolution in a new country.
Kaisy’s Delights offers its own version of avocado toast on country bread under a fried egg.
The Kaiserschmarrn – or Kaisy is an Austrian-style pancake with homemade toppings for breakfast or dessert.
Kaisy’s courts serendipity
Langer and his family opened the Rehoboth Avenue Kaisy’s in 2015 after impulsively relocating to Rehoboth.
They chose the town because it was near the sea and international airports.
Kaisy’s star was the Kaiserschmarrn, a fluffy, shredded pancake that can be savory or sweet. The treat is well known in Austria.
Not surprisingly, Rehoboth tourists were initially puzzled and gravitated to the rich La Colombe coffee and Bassetts ice cream.
Langer, who is active on social media, persevered.
Kaisy’s opened a larger operation in Lewes in a chalet-like pink-and-green building near Beebe Hospital. Breakfast sandwiches became top sellers.
Langer, however, had a vision.
He wanted Kaisy’s to be a sophisticated, friendly café where guests could linger over a slice of quiche or a comforting bowl of Hungarian goulash.
He pictured white linen, petal pink china and gleaming silverware.
The downtown Millsboro Kaisy’s site opened in January.
Kaisy’s uses a former bank vault as a private dining room
Owner Thierry Langer likes the European vibe of his new site in a former Millsboro bank.
Kaisy’s moves to Millsboro
The restaurateur made changes in the Lewes chalet. Instead of waiting at the counter, customers can place their order and servers will bring it to their table. (He teases that more changes are to come.)
The Millsboro site, however, would let him realize his concept in a way he could not in Rehoboth Beach, where parking was challenging.
Plus, a divorce gave him the freedom to make business decisions independently.
But is Millsboro a good choice for a restaurant with pierogies, kielbasa and croque-monsieur sandwiches?
Last year, the restaurant, a landmark in the Lewes historic district, opened a Millsboro site in Blue Water Grill’s longtime location.
Also last year, Surf Bagel, part of the SoDel Concept family, opened in nearby Long Neck.
Most would agree that the bank building, built in the 1900s, is charming.
Past occupants include Luca Ristorante, The Pint, and Plate and Palette, all of which spotlighted the walk-in safe large enough to serve as a private dining room.
However, previous tenants had neglected some of the systems.
Up and running
Fortunately, the building’s owner made the necessary changes, including drain maintenance.
“Between his expertise and our know-how, we made everything perfect,” Langer said.
The new restaurant is entirely full-service, and there are plans to add alcohol, given there is already a bar.
The menu is the same as the one in Lewes. There are sections for soup, tartine (an open-faced sandwich), and salads, including the ever-popular chicken Caesar.
Langer’s grandparents were from Krakow, which explains the sprinkling of Polish items among the selections.
Since breakfast is a main event, there are omelets, German sausages and grostl, a plate with an egg, sausage and hearty potatoes, which is common in the Austrian Alps.
However, the ingredients and presentation are very American, Langer notes.
The French corner features ham and butter sandwiches and quiche, and for the diehard Americans, there is chicken salad or grilled chicken and the must-have avocado toast.
The space has a bar, and Langer has applied for a liquor license.
