It’s been just over two months since Caulfield’s Wine Bar opened its doors at 7413 W. Greenfield Ave. in the former home of Benno’s, one of West Allis’s longtime hangouts. Unsurprisingly, it hasn’t taken long for the wine bar to establish a following on the swiftly changing thoroughfare.

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Behind the concept is Casey Rataczak, who also operates the craft beer-centric Camino with locations in both West Allis and Walker’s Point. As an owner, he’s found his niche creating concepts that are both appealing and affordable with an accessible, welcoming vibe.

In the case of Caulfield’s, he’s transformed what was more of a dive-bar atmosphere into a casual-but-classy hang-out with an earthy green and black palette and a Mid-Century Modern aesthetic.

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He uncovered and restored the original Terrazzo flooring in the space, restored the bar and its stretch of coolers, replaced the back bar and installed a glossy black bar top.

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From there, he filled the space with eye-catching pieces from local artist, Eli Rosenblatt. Most pieces are for sale, with the exception of a commissioned painting depicting jazz legend Thelonius Monk, which hangs on the wall at the far side of the bar.

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The entire renovation was a thoughtful enterprise. Rataczak says he named the wine bar with a nod to Holden Caulfield, the massively flawed yet affable and loveable character in the novel “Catcher in the Rye”. Among the most misunderstood characters in modern literature, Caulfield exemplifies the grieving process connected to the loss of innocence and coming of age. In a sense, the name alludes to the evolution of the bar and restaurant scene in West Allis, which is in the midst of a transformation. 

“I really like what’s going on here in West Allis,” Rataczak notes, giving credit to Mayor Dan Devine for being such an avid supporter of the growth in his home town.

“The area is going through a revival of sorts. There are so many people my age or younger have moved here and are looking for nightlife, restaurants and things to do. As a result, I felt like the scene here was ready for something new – a spot that really focused more on wine.”

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Rataczak says he took inspiration from early Milwaukee wine destinations like Balzac and Hi Hat, both East Side venues that provided a low-key spot to hang out and enjoy wine, shared plates and cocktails.

At the bar

Not unexpectedly, guests will find a nicely curated wine list with both domestic and international selections mainly from smaller, boutique wineries. That includes well-priced glass pours from climes including Argentina, France, Italy, Spain and Slovenia (in the $9-$13 range) and more available by the bottle. Guests can also choose to order flights of four 3-ounce pours for $22.

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Nine beers – including local craft and European brews – are available on draft, with more in bottles and cans (most priced in the $4-$8 range). Guests can also choose from a menu of primarily classic cocktails, including a signature Caulfield’s Old Fashioned (brandy, simple, angostura, $9) and an Espresso Martini (vodka, coffee liqueur, espresso, simple, $10) on tap.

Zero proof options include an NA “Ginlet” and Spiced Strawberry mule along with a low proof IPA and sparkling wines.

On the menu

Behind Caulfield’s menu – which contains a mix of small shareable plates and entrees – is industry veteran Chef Vinny Cornils, whose career has included opening restaurants like Blue Jacket in Walker’s Point and Easy Tyger and The Original on the East Side.

“I’ve always described the food I make as elevated comfort food,” says Cornils. “I really enjoy taking old dishes and giving them a new spin. Ultimately, I want to present food that’s delicious, unpretentious and approachable.”

That includes tasty bar snacks like irresistibly crispy duck fat fried red potato wedges drizzled with truffle oil and Parmesan and served alongside giardiniera aioli ($10).

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Cheese and charcuterie are also an option. Guests can choose from a rotating selection of cheeses and meats for $7 each or a chef’s combo with two cheeses and two meats for $22.

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Small shareable plates include Duck Cordon Bleu Egg Rolls filled with housemade duck ham, shaved cabbage and Swiss cheese and served with cranberry dijonnaise ($14); Shrimp Canapes featuring dill-poached shrimp, cocktail cream cheese and toasted sourdough ($16); and fried brussels sprouts with Calabrian chili vinaigrette, blue cheese and Marcona almonds ($12).

Large plates run the gamut between grilled flat iron steak with onions, mushrooms and chips and dip ($30) to grilled salmon with root vegetable hash and apple cider gastrique ($27).

Guests can also indulge in housemade ricotta gnudi currently served with brussels sprouts, mushrooms, craisins, spinach, pumpkin and pesto ($18); or hand-cut pasta with wild boar ragout, creme fraiche, parmesan and herbs ($20)

Two flatbreads are also available – one regular offering (currently topped with roasted butternut squash, spinach, craisins, Italian cheese blend and pesto ricotta, $15) or a weekly seasonal flatbread, which changes out on Wednesdays.  Currently, it’s a flatbread toped with Turkish ground lamb, marinated chicken, tzatziki, feta, red onion and a fresh cucumber salad.

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Pictured is last week’s special: pot roast flatbread with, egg noodles, roasted carrots, garlic butter and cheese.

The menu also offers a short list of sandwiches including the Mushroom Dip (mushrooms, caramelized onions, giardiniera, sharp provolone, mushroom jus on a toasted sausage roll with house chips or salad, $15); the Sloppy Bo, a take on the classic Sloppy Joe made with wild boar, house pickles, red onions and American cheese on a toasted kaiser roll with house chips or salad, $15).

Meanwhile, the house burger features two quarter pound brisket patties, bacon, pickled red onions, butter lettuce, deviled egg puree and Muenster cheese served on a toasted kaiser roll with house chips or salad ($18).

Since spring is in the air, Cornils is also preparing for some spring additions to the menu, including small plates of blistered snap peas and Berkshire ham with mornay sauce; chicken liver crostini and a strawberry salad.

New entrees will include housemade ricotta gnudi with local mushrooms, snap peas, asparagus, shaved Manchego and roasted garlic broth; hand-cut pappardelle with boar sausage, fennel, roasted tomatoes, garlic cream and parmesan cheese; and a Banh Mi sandwich with chicken liver mousse and grilled pork loin allong with all the pickled accompaniments.

Brunch it up

In addition to dinner service daily, Caulfields offers a proper brunch every Saturday and Sunday from 10 a.m. to 3 p.m.

On the menu, guests will find classics like thick cut brioche French toast and buttermilk pancakes, omelettes, steak and eggs and housemade biscuits and gravy.

But they’ll also find unique takes like the SMO Skillet with smoked Usinger’s Polish sausage, mushrooms, caramelized onions, duck fat breakfast potatoes, two eggs and Mornay sauce ($16);  a Brunch Grilled cheese with three kinds of cheese, bacon, roasted tomatoes and a sunny egg ($16); and a Cruller Sandwich featuring a Grebe’s cruller topped with Polish Sausage and honey mustard ($16). 

And yes, there are also Mimosas, Bellini, Bloody Marys and other brunch-worthy drinks to accompany.

Something new every day

Thanks to both the seasonality of the menu and specials every day of the week, guest are unlikely to tire of the menu at Caulfield’s.

Mondays are for mussels for $10 a pound with a choice of the current menu preparation (currently mussels steamed with white wine, garlic, cream, herbs and pancetta) or the daily special.

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Tuesday nights are Flight Night with $15 guests’ choice flights or $13 for dealers’ choice. Those come with a rotating food special. During baseball season, Cornils says he’s likely to riff on dishes inspired by the teams the Brewers are playing. For instance, he’s already created a Chopped Cheese Sandwich for the week the Brewers go up against the Yankees.

Wednesdays are for wine and cheese with $10 Chef's Choice Cheese Boards during happy hour and half-off four pre-selected bottles of wine.

On Thursdays, guests can indulge in bowls of pork miso or vegetarian ramen ($15, $18 per bowl), which hearken back to Cornils’ time at Easy Tyger. The ramen menu also incudes snacks like Trotter Tots, a pork-based “tot” created from the pork trotters used to make the ramen. They’re shaped into tots, breaded with panko and fried until crisp and brown ($10). Guests can pair those items with sake pours from the wine menu.

Fridays bring a stellar fish fry featuring breaded whitefish with housemade chips and coleslaw and a choice of cajun remoulade or tartar sauce for $20.

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Saturdays will showcase a rotating dinner special that changes weekly.

Caulfield’s Wine Bar is open Monday through Thursday from 2 to 9 p.m., Friday from 2 to 10 p.m., Saturday from 10 a.m. to 10 p.m. and Sunday from 10 a.m. to 3 p.m. (for brunch).