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Charming Gowanus neighborhood all-day bakery, café, restaurant and bar.


Cuisine

Open
Breakfast, Lunch & Dinner daily, Brunch Sat.-Sun.
Features

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Runner & Stone, Brooklyn, NY


Operations may be disrupted due to COVID-19. Be sure to contact the restaurant to find out its current status and offerings.


Runner & Stone Restaurant Review

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About the restaurant: Chris Pizzulli, an alum of Blue Ribbon, and baker Peter Endriss, formerly of Per Se, are a formidable team. They make their pasta and a long lineup of baked goods in-house. Runner & Stone doubles as a wholesale and retail bakery.

The décor: In line with the baking theme, flour sacks are repurposed as the formwork for concrete building blocks that line the walls. The place has a modern, open feel with lots of exposed brick, steel and wood, and a staircase that leads to a second dining room downstairs.

Likes: warm neighborhood atmosphere; fresh-baked bread; flaky chocolate almond croissant; spelt gemelli.
Dislikes: unevenly cooked steak; rushed service.

Food & Drinks: The restaurant is named after the top and bottom halves of a traditional millstone. Baking is at the core of its mission, and it shows. Guests begin dinner with a tiny square of flaky spinach-studded croissant, and may proceed to a Swabian Pretzel, which starts out fat and tapers into a thin, crispy wisp. It’s served with spicy beer mustard and house pickles and is absolutely satisfying. Chicken liver pâté is solid, but the crusty warm bread it comes with is even better. Spelt gemelli is nutty and toothsome, with a decadent amount of wild mushrooms, pancetta and melted goat cheese. Kale chimichurri is the best part of a New York strip steak, unevenly cooked but juicy and flavorful. The rye brownie sundae is a not-too-sweet, luscious dessert. Choose from a small but thoughtful selection of wines (there’s a lovely bottle of sparkling rosé from Austria), beer and cocktails.





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