Henry Flach’s — Restaurant in West Allis

We went there this past Thursday and had a great experience. The interior is split between a bar area and a dining area. Not open concept, just passageways at each end of a wall. The dining area is smaller than you might find at other steakhouses, but not so small that it is cramped. Cozy colors and great lighting. The one thing needing improvement is the chairs. Not sure if it's because they are old (no, they don't LOOK old) or if it's the style of chair, but sitting down into one you sink quite far. I haven't sat that low at a table since I was a kid. Made it challenging for my older friends to get up out of them after dinner.

Service was impeccable. In addition to being professional, but in no way stuffy nor aloof, our server was friendly and outgoing, and was right there when we needed her. This time I completely forgot to ask her name. When did it become the norm for servers to not introduce themselves when they approach a table? Not just here, certainly. I'm finding that almost everywhere I have ASK for their name. ANYWAY.... When one of my friends "lost" his phone while just sitting at the table, she used a flashlight and fervently searched under the table, called over Jason (who seemed to be the manager) to request assistance. I noticed my friend kept checking his pants pockets, so I poked his coat pocket - and there it was. They showed no annoyance with the situation, they just expressed happiness that it had been found.

Let's talk food. Just amazing. One of my friends had the Petite Fillet, the other the Fillet, and I decided to try the Teres Major. A cut of beef I have never seen on a menu before, so one I've never tried. I started with a Garden Side Salad and let me say it was more than just your typical side; being both larger and with more variety of ingredients than the usual. I took half of it home. When my steak was served, Jason (did not know his name at this point) came over to see if I liked it and I said this (the piece on my fork) was the first time I will be trying this cut. He said he'd give me three bites and come back to ask again. I didn't need three bites. It is so flavorful, and they cooked it exactly how I ordered it. I always order my steak medium. I don't like them cooked all the way (sacrilege) but I don't like it too red. This cut was so tender cooked this way, but Jason said it's even more tender at medium rare or even rare. I highly recommend you give this cut a try. They serve French Fries with all steaks but you can upgrade to a different side. I chose the Loaded Baked Potato. Fries with steak doesn't seem right. That's just me. One of my friends stuck with the fries and he said they were really good. I took half my steak and potato home with my salad half and had a WONDERFUL lunch the next day at work. Even with warming that Teres Major up in the microwave it stayed VERY tender. OH! I almost forgot to mention the mushrooms that come on/next to the steaks. Really tasty and just perfect with the steak and potato.

I see many reviews mention bread being served before the meal. We did not get bread. Is this something that has been discontinued? Or was it neglected?

Will still definitely...

Our first visit to Henry Flach’s was a mix of hits and misses. We stopped in on a Friday night and were able to find 2 seats at the very busy bar. The bartender was on point from start to finish keeping our drinks filled along with filling orders for the dining room. This place doesn’t take reservations and this is where things got a bit weird. No one really stood out as a host or hostess and with no reservations we weren’t really sure how to go about securing our table for dinner as we did not want to eat at the bar. We asked the bartender and she replied “I’ll see what they got available “ We were in no hurry and ordered another round of drinks. Soon after that a gentleman approached us and said he had a table ready for us but it was a high top that was situated kind of halfway in the bar and halfway in the dining room. We said we would wait for a regular table in the dining room and not a high top. After a short wait we were seated in the dining room and given menus. Then we sat for at least 10 or 15 minutes as staff ( who were busy) walked back and forth past our table over and over without acknowledging us at all. No hello we’ll be right with you. No waters. No one even really made eye contact. Both my wife and I have been in food service for over 30 years this started to rub us the wrong way. Again they were busy but we thought we should have at least been acknowledged by this point. Finally, as a waiter was walking by, I stopped him and asked ” Is someone going to take our order?” He spun around and simply said “Sure what would you like?”No hello, no “Welcome to Henry Flach’s” no “ sorry for the wait.” It was kind of strange. We ordered apps, Crabcake and bread for the table. Bread does not come with the meal and is charged for. For entree’s we had NY Strip and the Shrimp and Scallops pasta dish. . About ten minutes later a young lady came to our table and said “Hi I’m so and so, and I’ll be taking care of you”. Obviously there was no communication between the staff as this person had no idea someone had already taken our order. Mind you, we had been at the table for approximately 25- 30 minutes by now. This is when you first approach your customers? From then on just about every staff member was at our table either to deliver food clear dishes or fill waters. Nothing wrong with team service it just seemed very unorganized at first but ended up being a very good meal. All of the food was delicious from the crab cakes to the steak to the pasta dish. In the end I wouldn’t call the service “bad” it was unusual. I would not tell anyone not to try Henry Flach’s if you enjoy...

Visited over a week and a half ago. So, forgive my belated response to review this restaurant. Been wanting to spread this since. At first feel, the AC may have been on the fritz and I thought immediately, this was gonna be interesting. To my surprise it turned out to be a very good meal. Our group of six shared a killer batch of cheese curds that seemed like the size of a cheese wheel! Delicious! Onion strings were also very tasty. I had the Chicken Marsala that was very good. Like it was grilled on a charcoal grill and then the creamy Marsala poured over it with mushrooms. I liked the sauce, but to someone else it might be too much. I ate every bite! So the food was very good, we all agreed. However, since I had a tiny glimpse to the kitchen, this one guy caught my attention who was helping out with the bartender, helping our server, blazing in the kitchen helping with dishes, and at one time was even providing maintenance for the ladies room. That’s what caught my attention. Why were ladies holding the ladies room door open? And then, this same guy came flying out with almost a silent ovation from the ladies. This one guy was killin it, despite the warm conditions on that hot July 15th day inside the restaurant! I asked the waitress if maybe he was an owner. She said,”That’s our manager.” I mentioned to her what I had seen and what great service we had and her reply was,”Everything goes well when you have a good manager.” I walked over to him to ask him a question and politely shook his hand. “You’re killing it,” I said to him. I bussed tables like that and did similar things he was doing when I worked at an Elks Club in Racine when I was 16. And I was always well taken care of by the cook and the ladies who served there on the weekends. I was just the bus boy, but did my coworkers take care of me back then in the early 80’s. I digress…. I walked out very satisfied with my dinner and watching the teamwork that was going on there that day in a very warm place. If there was a bill in my pocket over 20 bucks after paying the bill, I wouldn’t think twice about it. They all deserve it. It was really motivating to see that gentlemen doing all that and then his staff reassuring me the dedication the team put in that...