Runner & Stone
American restaurant · Gowanus
285 3rd Ave, Brooklyn, NY 11215
Highlights
Housemade breads & pastries, seasonal New American fare & cocktails
Housemade breads & pastries, seasonal New American fare & cocktails
"Runner & Stone is a casual spot that’s half restaurant, half bakery, and it’s worth making a visit just to try their excellent bread. The cozy space is filled with little tables, exposed brick, and the constant smell of something being taken out of the oven. We’re obsessed with the sandwiches here—the menu changes often, but there’s usually something with fish, whether it's an Italian-style tuna melt or something a little more exciting, like mackerel and bluefish. This is a great pick for a nice lunch or an early dinner." - Carina Finn
"Runner & Stone is a bakery, a patisserie, a cafe, a breakfast through dinner restaurant, a bar and a thoroughly pleasant place to hang out. It seems like a lot, but they do it all well. The fresh breads are crusty and wholesome and the pastries are flaky and unusual (the brownies have caraway seeds). Best of all, the dine-in menu is Soho-level sophisticared at Gowanus-level prices. Try the pastramied duck or the mackerel, tomato and shallot sandwich- each for only nine bucks!" - Hyperakt
"Runner & Stone is a casual spot that’s half-restaurant, half-bakery, and it’s worth making a visit just to try their excellent bread. Inside, there are a bunch of tables, exposed brick, and the constant smell of something being taken out of the oven. At lunch, you can try some of the excellent sandwiches—the menu changes often, but there’s usually something with fish, whether it's an Italian-style tuna melt or something a little more exciting, like mackerel and bluefish. Or, come for a quiet dinner, and always order a pasta dish—on a recent visit we loved the orecchiette with sausage and broccoli rabe." - bryan kim, carina finn koeppicus, willa moore
"This ambitious operation's name refers to the two stones used to grind grain; the location is just blocks from where the city’s first tidewater grist mill once stood; and a Per Se alum heads the bakery. Inside, the theme continues with walls constructed of concrete blocks shaped like flour sacks.The menu is split between salads and sandwiches, with many between-the-bread offerings. Sandwiches showcase the house-baked breads, like whole wheat pain au lait grilled with cheddar and pickled peppers; or falafel-inspired broccoli fritters in a warm pita with harissa and walnut-yogurt sauce. The tuna melt, made with tuna confit, tomato olive relish, mayo arugula and fontina cheese on a semolina roll, is an elegant update. Don't miss dessert, and definitely bring extra home." - Michelin Inspector
"This ambitious operation's name refers to the two stones used to grind grain; the location is just blocks from where the city’s first tidewater grist mill once stood; and a Per Se alum heads the bakery. Inside, the theme continues with walls constructed of concrete blocks shaped like flour sacks.The menu is split between salads and sandwiches, with many between-the-bread offerings. Sandwiches showcase the house-baked breads, like whole wheat pain au lait grilled with cheddar and pickled peppers; or falafel-inspired broccoli fritters in a warm pita with harissa and walnut-yogurt sauce. The tuna melt, made with tuna confit, tomato olive relish, mayo, arugula, and fontina cheese on a semolina roll, is an elegant update. Don't miss dessert, and definitely bring extra home." - Michelin Inspector
