LOGAN SQUARE — Flat & Point, the new BBQ spot from fine dining chef Brian Bruns, is opening Saturday.
It’s the first brick-and-mortar restaurant for Bruns, who ran a BBQ-inspired pop-up on Fullerton Avenue beach of the same name.
Bruns’ new counter-service restaurant at 3524 W. Fullerton Ave. is all about elevated — yet approachable — fare that combines Flat & Point’s signature smoked meats with handmade pasta, vegetables and other locally-sourced ingredients.
On the opening menu is a lyonnaise salad ($13), confit potatoes ($8), Snake River wagyu brisket and beets ($28), Slagel Family Farm pork and polenta ($22), sausage and beans ($16), and burgers on brioche buns ($13.50-$14.50).
Bruns cooked at Spiagga and Tru for seven years, respectively, before taking the plunge and opening the seasonal BBQ pop-up two summers ago. With the pop-up, and now the dedicated restaurant, Bruns aims to serve fine-dining-quality food at affordable prices in a casual environment.
“There’s lots of places you can get fancy burgers or high-level dishes, but you really don’t find anybody doing BBQ much past a paper-lined tray,” Bruns previously said.
“[We’ve had] a lot of dining experiences that cost [my wife and I] a lot of money, and we thought, ‘What can you cut out of this experience and still have a really good time?’ That’s what we’re trying to do: Figure out that balance between awesome dishes with local ingredients, and awesome beer and wine, but still making it really affordable.”
To start, the restaurant will be open 5-10 p.m. Wednesday-Sunday. Bruns expects to roll out brunch and lunch hours and menus by the summer.
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