a note from the owners
flat & point is a nod to barbecue, with no set guidelines. a smokehouse in true form.
our menu is inspired by the alpine region of europe - including germany, france, italy, & switzerland, serving comfort food in a cozy & inviting space. we are a chef focused restaurant that takes in consideration all different styles of open fire cooking, and classic cooking techniques.
our menu is hyper-seasonally focused. we believe the best dishes start with great ingredients. we source all our produce & meat locally through farmers, meaning our menu changes often - & no we don't have tomatoes in january. we try not to throw anything away, our menu is designed to cross utilize products. what we do throw away, is composted. it is important to us to do our part & keep our planet & community healthy. we feel lucky to work with local famers, such as: nichols farm, slagel farm, smits farm, lamers dairy, mick klug, & the mill at janie's farm.
we do nose-to-tail butchery here, so expect lots of smoked offal. the good stuff. our menu is grounded by three rotating chef specials. one of which is based on nose-to-tail cuts, one based on chef brian's house-made pasta; which can be dressed with anything from sweetbread bolognese, to smoked squash & mushroom cream sauce, & one based on house-cured & made charcuterie, ranging from chicken liver mousse, to pates, to salami cotto.
our wine list is solely focused on wines that are from bio-dynamic & organic farms. it is another step in supporting sustainable farmers, which is very close to our hearts. the wine list is built to pair beautifully with smoked foods. we source beer from local breweries, & have built out a traditional cocktail menu.
a nose-to-tail, alpine smokehouse with a welcoming & cozy atmosphere, & a never-ending goal to do better. this is flat & point.
cheers! taylor & brian bruns