On Cloud Wine, the area’s newest wine bar, made its debut during the last weekend of July at 10064 W. Loomis Rd. in Franklin.
Owner Randy Larson, who also operates the Spirits of Norway Vineyard in nearby Franksville, says he saw the wine bar as a way to share their wines with a wider audience while highlighting how they pair with food.
“A wine bar has been on my bucket list for about six years,” says Larson. “I’d looked at different spaces, but none were a fit in terms of either location or cost.”
Then he stumbled upon the property on Loomis, which had been empty for 12 years. The lease was priced well and the location was just 10 minutes from the winery. It also provided just the right amount of space for the high-end wine bar he envisioned.
After seven months of renovations, as Larson began the hunt for qualified hospitality staff, he met with equal success. Former Dobie’s Steakhouse employees, including General Manager Nicole Anderson, Chef Charleton Duplanty and Tina Burzynski all took positions with On Cloud Wine following the closing of the longtime restaurant.
Meanwhile, Larson’s fiancé Julie Schramm assists him with operations while her two daughters Sophia and Genevieve have positions in the kitchen and front of house respectively.
What to expect
Step into the wine bar and you’ll find wines on display near the entry, along with cookbooks to peruse for inspiration.
An extensive bar allows guests to engage with staff as they’re trying wines and grabbing bites of food. Guests will get particular attention from Larson, who says he loves to engage customers in discussion and recommend wines they're sure to enjoy.
Meanwhile, guests will find accommodations for groups at the back of the bar in the form of booths and both high and low top seating.
A raised stage is also integrated into the dining area and Larson says that On Cloud Wine will be introducing live entertainment, including acoustic sets and comedy, toward the end of September.
The wine bar stocks 40 Spirits of Norway wines made with grapes or juice imported from around the world. Among the 26 red and 14 white selections, guests will find Cabernets, Malbecs, Merlots, Amarones, Brunellos, Pinot Grigio, Sauvignon Blancs, Rieslings and a number of wines made with Wisconsin grown grapes including La Crescent, Brianna, Petit Pearl and Marquette.
“We’re showcasing the best of the best, award-winning wines and those that people would expect to see at a high-end wine bar,” says Larson
Wines are available by the glass, bottle and in flights. Meanwhile, there is a small selection of craft beers and wine slushies to round things out. On the non-alcoholic side, On Cloud Wine carries a selection of Sprecher’s flavored lemonades.
On the food menu, folks will find a variety of wine-friendly offerings including cheese and charcuterie boards ($25-$32) and dips (jalapeno popper, Italian herb oil, smoked brisket and spinach artichoke), priced $3-$12.
“We don’t have anything on our menu that takes a long time to prepare,” “It helps us to be efficient in our service and we want everyone to have a great experience.”
There are also sandwiches, including Italian Beef ($15) and a Meatball Bomber ($16) along with panini like Smoked Beef Brisket with caramelized onions and honey bourbon barbeque sauce served with housemade coleslaw, $14; Grilled Cheese made with artisan Wisconsin cheese and served with potato chips ($10); or Turkey with creamy brie, Honeycrisp apple and cranberry sauce served with potato chips ($15).
Pinsa, a Roman style flatbread, is also available with three signature topping combinations: Traditional (tomato sauce, sausage, pepperoni, fresh mozzarella, $15); Alfredo (alfredo sauce, bacon bits, grilled chicken, mozzarella, $18); or Rustic (garlic and herb spread, smoked duck, shredded cabbage, parmesan, $18).
Guests will also find sweets like tiramisu ($10), cheesecake ($6) and Pastel de Nata, bite-sized Portuguese egg tarts filled with creamy custard ($6).
Larson says the wine bar journey has been gratifying thus far. “The residents of Franklin have totally embraced us. There’s nothing like this in the area and we’re extremely happy to be here.”
On Cloud Wine is also open to rent for showers, birthday parties and other gatherings. For more information, visit oncloudwine.net.
On Cloud Wine is open Wednesday through Friday from 3 to 9 p.m. and Saturday from 3 to 10 p.m.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
