Runner & Stone

The story

Runner & Stone – Brooklyn Bakery, Restaurant & Bar (Michelin Recommended)

Runner & Stone

In the Gowanus neighborhood of Brooklyn, Runner & Stone operates as a wholesale and retail bakery, a restaurant, and a bar — all under one roof. Co-founded in December 2012 by Chef Chris Pizzulli and Head Baker Peter Endriss, the spot has earned a Michelin Recommended distinction for its thoughtful, ingredient-driven cooking.

The name itself nods to the two stones in a traditional mill — the runner stone and the base stone — a fitting symbol for a kitchen grounded in process and place. The restaurant sits just blocks from the site of New York City’s first tide water grist mill, a piece of history that reinforces the team’s commitment to local sourcing.

The kitchen bakes all its breads and pastries in house, from naturally leavened loaves to laminated viennoisseries, using local whole grain flours, dairy, and fruit. Lunch brings seasonal salads, soups, and sandwiches built on those signature breads. Dinner shifts toward seasonal vegetables and meats, with a full range of house-made fresh pastas. The bar pours a diverse list of wines, beers, and specialty cocktails.

Chef Pizzulli, a Brooklyn native who trained at Blue Ribbon Restaurants, describes the kitchen’s approach as rooted in seasonality, originality, and authenticity. Nearly everything is made from scratch — the ketchup, the extruded ziti, the mortadella that takes five days to prepare. The result is a contemporary, farm-to-table menu that changes with the seasons and respects the ingredient at every turn.

The atmosphere is approachable and convivial, designed to make cooking and eating feel like the social, communal activities they should be. Whether you stop in for a morning pastry and coffee, a midday sandwich, or a multi-course dinner, Runner & Stone delivers a version of Brooklyn dining that feels grounded, generous, and entirely its own.