Runner & Stone: Boulangerie et Restaurant Américain à Gowanus
Runner & Stone est bien plus qu'un simple restaurant, c'est une boulangerie renommée où l'artisanat du pain est élevé au rang d'art. Fondé par Peter Endriss, un ingénieur civil passionné de boulangerie, l'établissement propose une sélection exquise de pains et pâtisseries confectionnés avec des grains artisanaux. Chaque jour, l'équipe talentueuse de Runner & Stone prépare des classiques revisités tels que des brownies et des cookies aux pépites de chocolat, intégrant des grains comme le seigle et la farine de maïs. Ne manquez pas le levain aux noix, reconnaissable à sa teinte violette caractéristique, et généreusement garni de demi-noix. En plus de la boulangerie et du restaurant de Gowanus, les produits de Runner & Stone sont également disponibles au marché de l'Union Square le samedi et au marché fermier de l'Upper West Side le dimanche.
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"Michelin Guide mention 2025 (new) 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."
@nchavotier
"bakery and coffee- they make their own chocolate so get a mocha! went with Ramsays 10/11/24"
@sabram
"A civil engineer by trade, Peter Endriss pursued an obsession with baked goods to work under some of the best in the business, including noted NY pastry chef Francois Payard. Today, he’s one of the few bakers in the city that knows his way around artisan grains, and he churns out a tight collection of gorgeous breads and pastries each day. Even Runner & Stone’s take on classics like brownies and chocolate chip cookies feature grains such as rye and corn meal, respectively. His walnut levain has the signature pale violet hue (a reaction between the skin of the walnuts and the flour) and is full of walnut halves, meaning it’s impossible to take a bite without hitting a nut. In addition to the Gowanus bake shop and restaurant, Runner & Stone’s baked goods can be found at the Union Square Greenmarket on Saturdays and the Upper West Side farmers market on Sundays."
@matthewes
"A civil engineer by trade, Peter Endriss pursued an obsession with baked goods to work under some of the best in the business, including noted NY pastry chef Francois Payard. Today, he’s one of the few bakers in the city that knows his way around artisan grains, and he churns out a tight collection of gorgeous breads and pastries each day. Even Runner & Stone’s take on classics like brownies and chocolate chip cookies feature grains such as rye and corn meal, respectively. His walnut levain has the signature pale violet hue (a reaction between the skin of the walnuts and the flour) and is full of walnut halves, meaning it’s impossible to take a bite without hitting a nut. In addition to the Gowanus bake shop and restaurant, Runner & Stone’s baked goods can be found at the Union Square Greenmarket on Saturdays and the Upper West Side farmers market on Sundays."
@matthewes
"This ambitious operation has a clear sense of purpose. Its 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. Lunchtime sandwiches showcase 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. Come dinner, the homemade pastas or fish of the day, like seared local porgy with olive romesco, impress. Desserts however are the real showstoppers, as evidenced by a bronzed raspberry cobbler with creamy corn ice cream."
@davidwemyers
"canele weekend only, chocolate almond croissant and"
@shungryhippo