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Flat +






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.)


about US

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.

about chef brian


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.)

beverage menu 

wine list

kids menu

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.)

ramen menu

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

smits farms

iron creek farm

mick klug 

lamers dairy 


kilgus farm