Located right in the middle of the burgeoning Gowanus food scene, Runner & Stone stands out for being a restaurant and bakery that sources its ingredients locally and makes all of its breads, pastries, and pastas in house. And perhaps none of this would be particularly notable if the food weren’t also the kind of food that you can’t stop thinking about when you’re not actually eating it.
It might not be much of a surprise that Executive Chef Chris Pizzulli (formerly of Blue Ribbon Bakery) and Head Baker Peter Endriss (formerly of Per Se and Bouchon Bakery) are capable of creating such craveable cuisine, but it is nevertheless an incredibly welcome addition to a neighborhood like Gowanus that's enjoying a culinary and cultural renaissance. In fact, Endriss says that the reason he and Pizzulli were drawn there was its strong sense of cohesiveness: “Gowanus has a strong sense of community, we were looking to open a ‘neighborhood’ restaurant, so we assumed—correctly, it turns out—that we could develop a solid group of regulars in this area, something that is important to us. This historic location reminds us of a time when food, including primary ingredients, was largely sourced and produced locally.” Runner & Stone was immediately embraced by the neighborhood when it opened in December of 2012, which it's testament not only to the close-knit community in which its located but also to the dedication and skill of Endriss, Pizzulli, and the entire staff. With a kitchen that’s open every day from 7:30am to 11pm, the restaurant is staffed for a full 24 hours a day in order for it to operate as smoothly as it does. So while it’s quickly become a spot where Brooklynites go to relax and enjoy the ethereal baked goods and delectable roast chicken, I learned there’s no real relaxation for the chefs. “One of the biggest challenges of making everything in house is that there are only 24-hours in the day,” Endriss tells me with a smile. We can all just ourselves the lucky beneficiaries of a challenge accepted.