A baker from Per Se and a chef from Blue Ribbon Brasserie have teamed up at Runner & Stone, which opened last month in Gowanus. Chowhounds are all over Peter Endriss’s breads—including baguettes, spelt ciabatta, and a roasted potato–garlic chive levain (pictured)—which were already winning fans at the Brooklyn Flea, among other places. Chef Chris Pizzulli’s New American cooking is also stirring early buzz. Mangita raves about a panzanella with apple, arugula, and chestnut dressing as well as cod ravioli with kale pesto and citrus gremolata—both marked by clean, deftly balanced flavors. With the arrival of Runner & Stone following recent arrivals Littleneck and The Pines, this once-underfed neighborhood seems to be developing a mini–restaurant row. “Definitely a nice addition to the Brooklyn dining scene,” Mangita says.

Runner & Stone [Gowanus]
285 Third Avenue (between President and Carroll streets), Brooklyn

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Photo of roasted potato–garlic chive levain (at New Amsterdam Market) from Runner & Stone / Facebook

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