Runner & Stone

What they say

“We have deep relationships with local farmers from years of selling alongside them at farmers’ markets and are always searching the market for what’s delicious. We use (literally) tons of local flour grown in New York State and Vermont, and we make all of our preserves in-house during the individual fruit’s season.”

Signature Dishes

Almond croissant made with vanilla rum syrup; duck pastrami with whole grain beer mustard and house-made pickles; house-made orecchiette with fennel sausage and broccoli rabe.

What we say

Tucked away in the formerly industrial neighborhood of Gowanus, Brooklyn, Runner & Stone doubles as a bakery and restaurant. The space is open bright and early for morning coffee drinkers seeking one of the bakery’s excellent croissants or seasonal Danishes. And, it stays open through dinner for those hunting for housemade orecchiette or a fish of the day served with cannellini beans, olive romesco, and radishes.

The bakery, which uses locally sourced and milled flour, is one of the strengths of this neighborhood establishment, and loaves like walnut levain, rye ciabatta, and sesame semolina, can be purchased to go. During the summer, consider taking one to Prospect Park, just a mile away, for a picnic.

What

A new American bakery & restaurant specializing in seasonal, handmade bread, pastries & food

Who

Peter Endriss, head baker & Chris Pizzulli, chef

When

When Breakfast, lunch & dinner, daily

Address

285 Third Avenue, Brooklyn, NY 11215

Telephone

+1 718 576 3360

Website

Bookings

Phone, email reservations@ runnerandstone.com

Price guide


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