A Look Around Runner & Stone

Chris Pizzulli and Peter Endriss opened Runner & Stone last week on Third Avenue in Gowanus. Peter Endriss, former Head Baker at Per Se, is responsible for everything coming out of the upstairs bakery. Apple turnover, cheese danish, brioche, and cannele are some of the pastries that accompany an array of croissants at R&S when the doors open at 7am, and buckwheat pear, hard cider spelt, bolzano rye, and mixed flour miche are some of the breads on offer. Chris Pizzulli is the former Chef de Cuisine at Park Slope's Blue Ribbon. His menu (currently 13 items) is made in the downstairs kitchen and none of it costs more than $19.

About 30 bottles make up the wine list and, with the exception of one Champagne, everything falls below $70. House-made cocktails are $10 each and have an Italian lean (Runner & Stone Negroni and the Base Stone Spritz with prosecco, Aperol, and limoncello).

The restaurant takes its name from the two stones used to grind grain in a traditional mill: the runner stone and base stone. On the back of the menu, guests are informed, "Runner & Stone's interior was designed by Latent Productions and focuses on the synergy of prime materials coming together to be much more than their individual parts, mirroring the philosophy behind everything we make in the bakery and kitchen." Runner & Stone opened Wednesday and Thursday for breakfast only, with dinner commencing on Friday, the 21st. We got to sneek in for a few pictures before it did.

Runner & Stone | 285 Third Avenue | 718-576-3360 | www

Monday - Thursday 7am - 10pm, Friday 7am - 11pm, Saturday 8am - 11pm, Sunday Brunch (no dinner) 9am - 5pm