After slowly dancing around a name that is so closely tied to BBQ, Brian and Taylor Bruns have decided to part ways with the name Flat & Point, and embrace a new name: Dorothy's Bistro. They believe this name better embodies the heart and soul of their Logan Square restaurant, and their future bakery.
The name was chosen because without Dorothy O'Leary, Brian's grandma, he would have never become a chef. As a young child, Brian spent time freely doing anything he wanted in his grandma’s kitchen - she encouraged creativity. The confidence she instilled in him as a young child, stayed with and led to future interests in culinary arts. A core memory for Brian is going to his grandma's house after his half-day in preschool. He would slide a wooden chair up to her Formica counter tops, grab a bag of flour, all the spices from her spice drawer, spoons, whisks, ketchup, and a large mixing bowl. Brian’s own account of this memory is why he is here right now:
“I remember looking over my shoulder and seeing my grandma standing close enough making sure nothing would go wrong, but she never gave me any direction on what to do. She let me mix whatever I wanted, make as big of a mess as I wanted, and have fun. It was pure joy for me. Shortly after I would jump off the chair, exhausted, and be carted off to take a nap. When I woke up, there was always a plate of cookies or brownies on the counter top (which was meticulously clean), and everything was put back where it came from. She always let me believe I made those cookies or brownies from my "recipe" and those things made everyone around us happy, which I loved. Dorothy created what is my safest place - the kitchen. It allows me to be creative, to be free, and to make something for others that makes them smile.”
They are reopening in the same space, at the corner of Fullerton and Drake, as a casual counter-service dinner spot, named Dorothy's Bistro.
The small, rotating menu will showcase a Midwestern take on alpine-inspired food. Diners can expect to see classic dishes like house-made pastas, wood-fired vegetables, freshly-made sourdough bread, a developing pastry menu, and a signature Choucroute Garnie (which will feature a slab of porchetta to start). There will also be a small beverage menu, focusing on natural wines and local beers.
Looking towards the future, Brian and Taylor are hoping to open Dorothy's Bakery and Bagel Shop. Until they find a brick and mortar, the bakery arm will produce breads for the restaurant, and Chicagoans will still be able to find their baked items at Green City Farmers Market (year-round) and other pop-ups around the city as the team searches for a home for the bakery.
Dorothy's Bistro will shift to a counter-service, walk-in only concept, allowing the neighborhood restaurant to be open for customers to spontaneously pop-in and order a dinner.
Dorothy's Bistro plans to reopen the first week of October.
After slowly dancing around a name that is so closely tied to BBQ, Brian and Taylor Bruns have decided to part ways with the name Flat & Point, and embrace a new name: Dorothy's Bistro. They believe this name better embodies the heart and soul of their Logan Square restaurant, and their future bakery.
The name was chosen because without Dorothy O'Leary, Brian's grandma, he would have never become a chef. As a young child, Brian spent time freely doing anything he wanted in his grandma’s kitchen - she encouraged creativity. The confidence she instilled in him as a young child, stayed with and led to future interests in culinary arts. A core memory for Brian is going to his grandma's house after his half-day in preschool. He would slide a wooden chair up to her Formica counter tops, grab a bag of flour, all the spices from her spice drawer, spoons, whisks, ketchup, and a large mixing bowl. Brian’s own account of this memory is why he is here right now:
“I remember looking over my shoulder and seeing my grandma standing close enough making sure nothing would go wrong, but she never gave me any direction on what to do. She let me mix whatever I wanted, make as big of a mess as I wanted, and have fun. It was pure joy for me. Shortly after I would jump off the chair, exhausted, and be carted off to take a nap. When I woke up, there was always a plate of cookies or brownies on the counter top (which was meticulously clean), and everything was put back where it came from. She always let me believe I made those cookies or brownies from my "recipe" and those things made everyone around us happy, which I loved. Dorothy created what is my safest place - the kitchen. It allows me to be creative, to be free, and to make something for others that makes them smile.”
They are reopening in the same space, at the corner of Fullerton and Drake, as a casual counter-service dinner spot, named Dorothy's Bistro.
The small, rotating menu will showcase a Midwestern take on alpine-inspired food. Diners can expect to see classic dishes like house-made pastas, wood-fired vegetables, freshly-made sourdough bread, a developing pastry menu, and a signature Choucroute Garnie (which will feature a slab of porchetta to start). There will also be a small beverage menu, focusing on natural wines and local beers.
Looking towards the future, Brian and Taylor are hoping to open Dorothy's Bakery and Bagel Shop. Until they find a brick and mortar, the bakery arm will produce breads for the restaurant, and Chicagoans will still be able to find their baked items at Green City Farmers Market (year-round) and other pop-ups around the city as the team searches for a home for the bakery.
Dorothy's Bistro will shift to a counter-service, walk-in only concept, allowing the neighborhood restaurant to be open for customers to spontaneously pop-in and order a dinner.
Dorothy's Bistro plans to reopen the first week of October.
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