m - tu: closed
w - th: 5 - 9 p.m.
f: 5 - 10 p.m.
sa: noon - 10 p.m.
su: noon - 8 p.m.
(kitchen closes between
4 - 5 p.m., bar is open.)
lunch service is saturdays & sundays, noon - 4 p.m.
dinner service is wednesdays - sundays, starting at 5 p.m.
(sliced brisket starts at 5 p.m.)
locally sourced, wood-fired everything. seasonal, sustainable, better food.
logan square | chicago
flat & point is barbecue inspired - the art of cooking with fire. but, we don't like to consider ourselves a typical barbecue restaurant. we are a chef focused restaurant that takes in consideration all different styles of open fire cooking, and classic cooking techniques. we do nose-to-tail butchery here, so expect lots of
smoked offal. the good stuff. rotating chef specials are our jam.
our menu changes almost daily based on seasonality & whole hog butchery.
dinner menu (served w - su, 5 p.m. - close)
lunch menu (served sa & su, noon - 4 p.m.)
RAMEN SUNDAYS! join us sundays for smoked ramen and $1 off all beer cans.
($1 off all beer cans all day, ramen starts at 5 p.m.)
join us for our tasting menu chef's table!
our two top chef's table offers an intimate setting, and a 5 course plus dessert tasting menu. get an up-close and personal look at how an all wood-fired restaurant is run from the chef's perspective - because chef (and owner) brian will be taking care of you.
the chef's table tasting menu is $75/person and beverage pairings will be available for an additional $50/person.
flat & point has a major focus on local and high quality products. great products create great dishes.
we love responsible farmers & ranchers. we are proud to partner with several.
slagel family farm
nichols farm & orchard
iron creek farm