Runner & Stone, Baking Up Deliciousness in Brooklyn

There have been a lot of great restaurant openings in the Gownaus area, as the industrial buildings are being snapped up and the area that surrounds a once radioactive canal is actually becoming quite hip. While it’s not a huge neighborhood, there is fun (Royal Palms Shuffle Board), plenty of alfresco hanging (Lavender Lake, Pig Beach), and a handful of delicious dining options.

Ali and I checked out Runner & Stone on a beautiful spring night, which caught my attention after the American Cancer Society’s Taste of Hope event. The cozy space is a neighborhood bakery offering delicious breads and pastries, and a restaurant that serves weekend brunch, and daily lunch  (salads and sandwiches on homemade bread), and fresh pastas along with a local, farm fresh menu for dinner.

The staff was incredibly friendly, and Peter – the head baker – came out to explain some of the dishes on the menu to us. The baby iceberg salad, with greens grown blocks away on the roof of Whole Foods, had pancetta, pickled onions, and a homemade creamy Italian dressing.

It was hard to decide which pastas to order, however we went with the braided ricotta ravioli, in a tangy and delicious tomato “jam,” and the orecchiette with pork sausage, broccoli rabe and pepper flakes. The pasta was so fresh and perfectly al dente, a welcome benefit of eating in a bakery.

We also shared the fried chicken, which Peter proclaimed is the house favorite. It was served with a house mayo, however the chicken was so moist and flavorful, that it didn’t need any additional condiments.

We were way too full for dessert, but I was lucky enough to leave with a bag of pastries and crispy croissants that I devoured the next morning.

Go to Runner & Stone for the baked goods, but stay for the fresh seasonal fare and house-made pastas!