Runner & Stone

Your new favorite restaurant and bakery in Gowanus

By Erik Mathes

Disclaimer: We are not responsible if you get addicted to the breads, pastries, salads, or other cold and hot dishes at Runner & Stone after grabbing this Passcode. There’s simply no chance you won’t be returning to this place again and again—and you’ll have a long list of reasons to do so, since everything they make is of the highest quality.

Stop in on weekday mornings for almond croissants and pretzels with house-made butter en route to work. Then, after daydreaming about it all day, return later to unwind with a few glasses of “stoner” sangria (relax, it’s made with stone fruit!) and appetizers with every component prepared in-house—like duck pastrami with dill pickle chips, beer mustard, pickled onions, and triangles of rye bread. On weekends, rally your slightly hungover crew for epic brunches with omelettes, recovery drinks, and dishes that’ll awaken your palate, like smoky-tangy mushroom salad with farro, charred scallions, black pepper vinaigrette, and seasonal mushrooms prepared three ways.

Head baker Peter Endriss, who was a civil engineer before switching professions, is in the elite echelon of NYC bread makers and pastry chefs, having been the lead at Bouchon Bakery for its opening and having led the baking program at three-Michelin-star restaurant Per Se. His breads and pastries are made with only organic, locally milled whole grain flours (the empty bags of which were used as molds for nearly 1,000 custom-made bricks that make up part of Runner & Stone’s award-winning architecture), “responsibly grown,” seasonal fruits to make preserves, and local eggs, all of which he sources from farmers’ markets and purveyors.

Likewise, executive chef Chris Pizzulli prepares everything from scratch, from the Italian sausage to the orecchiette pasta that comes with it, with only the best local ingredients, making several trips a week to farmers markets to pick fresh produce. His dishes change seasonally, too, but you can always expect to find some favorites, like the light and juicy fried chicken with garlic aioli, baby iceberg salad with house pancetta, pickles, and the best creamy Italian dressing we’ve ever tasted, and squid ink pasta with spicy pork sausage, smoked calamari ragu, chile oil, and chives. Of course, each rendition of even staples like these will appear with slight variations—the better to align with what looks enticing at the market, and the better to ensure that this is food you should feel excited about.


Lunch: Mon–Fri 11 AM–3 PM
Dinner: Tue–Thu 5 PM–10 PM; Fri–Sat 5 PM–11 PM; Sun 4 PM–9 PM
Brunch: Sat–Sun 11 AM–3 PM
Bakery: Mon 7:30 AM–4 PM; Tue–Thu 7:30 AM–10 PM; Fri 7:30 AM–11 PM; Sat 8 AM–11 PM; Sun 9 AM–9 PM

price range

$24 (fried chicken) to $31 (grilled pork chop)