Smoked meats are the focus at Flat & Point, Brian Bruns' new restaurant at 3524 W. Fullerton Ave. Credit: Provided

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.

The new home of Flat & Point, 3524 W. Fullerton Avenue. Credit: Google Maps

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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Logan Square, Humboldt Park & Avondale reporterrnrnmina@blockclubchi.orgnnLogan Square, Humboldt Park & Avondale Twitter @mina_bloom_