Flat & Point was born when Chef Brian Bruns wanted to combine his passions for open fire cooking, with locally sourced products, and Alpine inspiration - which come together to make 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 rooted in the regional cuisine of the alps, with a menu focused on house-made charcuterie, pastas, seasonal vegetables, and smoked meats. Chef Brian thrives on
making almost everything in house - which extends to the bakery arm of our business, where he makes fresh sourdough breads, bagels, and seasonal pastries.
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