Ben Nerehausen and Staci Lopez

Ben Nerehausen and Staci Lopez have impressive culinary credentials. He was nominated as a semifinalist for the James Beard Rising Star Chef award, and she has a degree in culinary arts from the Culinary Institute of America. After at various restaurants, they decided it was time to do something on their own. From their home in New Jersey, they began considering options for their new venture, but most cities they considered came with a big price tag, both for them and for diners. When Ben’s parents retired to Oshkosh, Ben and Staci had their sights set on Madison, but made a stop in Milwaukee and saw the potential for just the sort of thing they had in mind.

However, the specifics of “the thing they had in mind” were not yet clear, thoughthey had some concrete concept ideas. “We gave ourselves two years to do boots-on-the-ground concepts,” says Ben. As they explored Milwaukee and its dining scene, Staci, who is from New York, saw a lack of quality bagels. It had been their idea to apply their knowledge and experience in fine dining and apply it to something accessible for a lot of people. Allie Boy's Bagelry & Luncheonette was born.

"We’re always thinking about how we can improve, grow,

keep the ball moving."

Though Ben and Staci originally envisioned a sit down deli environment, the 2020 pandemic had other plans. A Milwaukee hungry for distraction from their own kitchens well…ate them up, and Allie Boy's often sold out. The kitchen at their first location at 135 E National Ave. was cramped, and they were only able to bake so much at a time. “We wanted to make the process more efficient and streamlined and comfortable. We wanted our staff to have the space needed to do things properly,” Ben says. 

And so, the hunt for a larger baking space began. They weren’t even looking for a second retail location, but when they found the space at 2100 N Farwell, it had the size and infrastructure to have not only a baking space, but retail and a little kitchen. With the help of Spring Bank and MEDC, Ben and Staci were able to do a full build out of the space and purchase the equipment to get it running.  

Now, the bakers are able to do all the baking for both locations in less time. “It’s a vast change in capabilities and what we are able to do,” Ben says. Plus, the new location has the added benefits of heavy foot traffic and proximity to Lake Michigan and all its visitors.

Of course, you’ll find bagels and the usual schmears and lox, but Ben and Staci aren’t letting their culinary training go to waste. “The flavors are an amalgamation of where we’ve lived and grown up,” Ben says. This includes New York City for Staci and the middle east, where Ben grew up while his parents were international teachers. “We draw people in with something familiar and introduce new ingredients or combinations of flavors that people don’t see all the time,” Ben says.

Staci says the whole experience has been “extremely validating. It’s great to feel like what we put so much into is being well received.” But they are not resting on their success. “We don’t’ take anything for granted. We’re always thinking about how we can improve, grow, keep the ball moving,” Ben says.