flat & point was born when chef brian bruns wanted to combine his passions for open fire cooking, with locally sourced products, seasonality, and approachable chef focused dishes.
chef brian is a veteran of michelin star restaurants spiaggia and tru. in 2016, he left his executive sous chef roll at spiaggia to pursue opening his own restaurant and flex his creativity in smoking meat.
chef brian's dishes are inspired by worldly flavor, and traditional cooking techniques. most foods at flat & point pass through the custom made 500 gallon smoker - including seasonal vegetables, and house-made cheese. chef brian practices whole hog butchery, and that shows in many dishes that include offal cuts. chef brian thrives on making almost everything in house. dishes are unique, ranging from homemade smoked gnocchi topped with fresh truffles, to house-cured charcuterie, to 100 dry aged top sirloin served with local, seasonal vegetables. chef brian cooks the food he loves, and never compromises quality or flavor.
at flat & point, we do things our own way, and the best way to describe our food is we serve what the chef likes to eat.
alpine smokehouse * locally sourced * nose - to - tail
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