This feature was written in partnership with Henry Flach.

West Allis is evolving and local restaurants and bars – like Henry Flach – are following suit.

When Henry Flach opened at 9140 W. National Ave. in June of 2022, it’s fair to say that the neighborhood steakhouse stood in the shadow of nostalgia. 

For years, the location had housed Butch's Pub & Eatery, the last of multiple restaurants operated by Bernard "Butch" Schettle (including Butch's Old Casino Steakhouse, Butch's Clock Steakhouse, Butch's Steak House in Stone Bank and the Big Mouth Frog bar).

“We tried to maintain some of what had been established,” notes co-owner Bryan Wolf who operates the eatery alongside John Roots, who also owns Natty Oaks. “But we also looked for ways to evolve the concept and give Henry Flach its own identity.”

Among the legacy offerings, Henry Flach continued to offer cast-iron skillet-seared steaks, along with an exhaustive list of 40 “martinis”, ranging from creamy snickers and rootbeer float “tinis” to fruity concoctions like bananas foster, key lime, electric smurf and more. Despite rising post-pandemic food costs, they also worked to maintain value-driven pricing.

They gave the bar and eatery a gentle facelift, replacing old ceiling tiles, giving the walls a fresh coat of paint, replacing worn chairs, removing cluttery tchotchkes and installing new lighting. And, moving forward, guests can expect additional updates that will ensure that the neighborhood restaurant meets modern diners standards while maintaining a healthy semblance of old school charm.

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At the bar

The uniquely shaped double-horseshoe bar at Henry Flach is a convivial place and a popular choice for both guests who’d like to stop in for dinner or gather with friends to take in the old school vibes and enjoy a few drinks.

Jason Brunk, bar manager, has assisted in creating and executing an expanded drink menu features a selection of seltzers and both domestic staples and craft beer (including seasonal draft picks like Founders CBS, an imperial stout barrel aged with maple syrup; a wider selection of both domestic and international wines and modern riffs on classic cocktails.

While guests continue to enjoy offerings like Buttered Monkey martinis, they can also enjoy new school options, including the Henry Flach signature Dirty Martini, a balanced classic served with blue cheese stuffed olives. 

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Classics like the Boulevardier (Bulleit Rye, Campari, sweet vermouth and Bordeaux cherry garnish) are also on the menu – a great cocktail to enjoy before dinner or as a late-night option at the bar.

Those craving something sweeter and lighter can indulge in the Blueberry Wine Spritzer featuring smashed blueberries and Blueberry Moscato made in Algoma, Wisconsin.

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Natty Oaks fans will also find a familiar cocktail, the Rhuby Slipper, an easy-to-drink springtime quaff featuring rhubarb gin, elderflower syrup, lemon and lime. 

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Speaking of the bar, Henry Flach also introduced new happy hour offerings including $3 rails and domestics; $4 calls and imports; $5 premiums and crafts; plus $5 bar appetizers.  Happy hour takes place Tuesday through Thursday from 3 to 6 p.m.

Something for everyone

More recently, they’ve also begun expanding their menu under the purview of Chef Cyril Simon, an industry veteran whose career has included work at Jake’s in Brookfield (which closed last July)  and with F Street Hospitality and Delaware North.

When Simon talks about the experience he hopes to deliver, he notes the desire to remain approachable while ensuring guests have a great dining experience. 

“It’s about staying true to the identity of West Allis and the expectations that diners have,” he says, “While also remaining true to the core values we want in a neighborhood steakhouse.”  

That means guests will find a menu filled with not only steak, but also appetizers, salads, sandwiches and entrees. Many items are classics, while others offer the modern diner something new to explore.

Items like tempura fried cheese curds are a steakhouse staple, but Simon’s light, crisp curds are served with a smokey chipotle ranch for dipping.

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Guests looking for old-school bread service will find “Roasted Table Bread”, a warm demi-baguette which can be enjoyed with the option of compound butters including garlic tabasco, blue cheese and lobster butter.

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For those who’d prefer a more modern charcuterie and cheese board, Henry Flach has introduced a lovely assortment of cheeses and cured meats, served with toasted baguette and accompaniments like grapes, preserves and pickled vegetables.

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Tender cast-iron seared beef tenderloin filet is cooked to order – sporting a crisp, caramelized sear and tender, juicy center. From there, the "lily is gilded" with blue cheese butter and garlic confit and served with sauteed mushrooms and a “fully loaded” baked potato. 

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On Fridays from 4 to 9 p.m., Henry Flach also features a signature fish fry with a choice of three pieces of breaded cod or 10 ounces of baked cod and classic accompaniments including fries, lemon, and coleslaw (rye bread with butter is available upon request). Blackened salmon is also an option, served with wild rice or broccoli and tartar sauce. Potato pancakes are also available for a slight upcharge, along with upgrades like crab cakes, scallops or fish chowder.

Simon has also begun to introduce additional specials, a great option for regulars who’d like to sample something new or diners who'd like to venture beyond the norm. A recent offering is Mediterranean Surf & Turf featuring tender, sliced Bavette steak and sliced scallops dressed in infused hot oil and served atop arugula with banana peppers, capers, red onion and parmesan.

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Don’t skip over dessert. Simon’s Pretzel Bread Pudding is made with Milwaukee Pretzel Co. pretzels. Texturally, it has a firm-yet-custard-like consistency and – more importantly – plenty of flavor. That's only enhanced by the addition of bourbon caramel sauce and a side of vanilla ice cream.

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In addition to desserts, guests can also indulge in classic ice cream drinks, including Brandy Alexanders and Grasshoppers (as well as Pink Squirrels and Orange Dreamsicles).

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Shuttles and late-night sips

Henry Flach has also invested in brightly colored shuttles with service expanding to include Brewers and Bucks games and Fiserv events Tuesday through Saturday (you’ll never miss your ride, thanks to the vans’ unmistakably groovy design).

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In tandem, the bar and eatery will be expanding its hours, opening later Thursday through Saturday. The extended hours will not only accommodate shuttle guests (who are welcome to linger after games and events) but the general public who will soon be able to enjoy Henry Flach, not only as a dining option, but a destination for cocktails and late-night ice cream drinks.

More information about shuttle service will be shared soon. Keep an eye on Henry Flach’s social media channels, including their Instagram and Facebook feeds, for details.