Runner & Stone
Further cementing its status as a culinary hub worthy of its rival across the river, Brooklyn has welcomed yet another exciting restaurant, this time in the form of Runner & Stone. A Mediterranean all-in-one from kitchen gurus Chris Pizzulli (executive chef) and Peter Endriss (head bread-maker), it houses a bakery, restaurant and bar in an intimate 45-seat space fitted with high ceilings, bare brick, dark wood tables and industrial hanging lights.
Definitely a diner to steer clear of when on the Atkins carb-fast, Runner & Stone’s bakery offers all-day delectables (which first found fame at the popular Brooklyn Flea Market) like the savoury Bolzano rye bread flavoured with fennel, cumin and coriander, or sugary almond croissants topped with almond cream and vanilla rum syrup. For a taste of R&S’ gastronomic signatures however, opt for Sunday brunch specialty eggs benedict, served over pancetta-wrapped fish cakes and alongside pecan financiers, or try the dinner menu with appetizers like grappa-cured sea bass with grilled ciabatta, and flavoursome mains like braised lamb shank with Moroccan spices, and red cabbage gnocchi with smoked sausage. Leave room for the sweet temptations like hazelnut affogato and lemon trifle with pistachio cake, and don’t forget to order the signature cocktail ‘South Brooklyn’, a mix of Rittenhouse, dry vermouth, maraschino and bitters. Make a run for Runner!