Every story has a start, and the start of Flat & Point is on Fullerton Beach in Chicago.
At age 11, Brian began his career working at Charlie Trotter's Restaurant in Chicago. After years of messing around in his mother's kitchen, he decided to attend Purdue University for Restaurant Management and The Culinary Institute of America in Napa shortly after. Brian returned to Chicago after graduating to begin his professional career at Spiaggia Restaurant. After working through the different lines at Spiaggia, Brian took a job at Tru Restaurant, where under Chef Anthony Martin, he learned what it would take to be a Chef. Brian returned to Spiaggia to become the Executive Sous Chef where he created menus that would later earn Spiaggia a Michelin Star.
It would take a few years for Brian to realize that he found a home at Spiaggia with a great team and a great culinary mentor; Tony Mantuano. Brian's menus embraced primal cooking techniques that centered around the flavors of cooking over an open fire. Unable to satisfy his taste for smoke Brian has moved on to create a uniquely Chicago brand of barbecue.
You won't find any automatic wood feeders or wood pellets at Flat & Point. Taking on the central Texas style of cooking using only an offset smoker fed by hand, Brian is able to create a traditional product that brings the soul back to cooking.
Buy local, buy sustainable, be responsible, make better food.
Flat & Point partners with local farms through Green City Market to bring Chicago farm-to-table barbecue to Fullerton Beach.
* Menu items subject to change
* Along the Lakefront Trail!