“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.”
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.
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.
A new American bakery & restaurant specializing in seasonal, handmade bread, pastries & food
Housed in an old dining car, Diner serves a seasonally inspired, daily changing menu of comfort food