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.
Do stories like this matter to you? Subscribe to Block Club Chicago. Every dime we make funds reporting from Chicago’s neighborhoods.[scribd id=403659263 key=key-LJ5a1EYlb1l0vjyp56VX mode=scroll]