About Us

At Runner & Stone, we believe that cooking and eating are social, communal activities that connect people to one another, and that food service is not only the act of preparing and presenting ingredients for consumption, but rather one part of an experience that should make sense seasonally, geographically, environmentally and emotionally.  To that end, we strive every day to create an atmosphere that is approachable and convivial, preparing everything we make – from our breads and pastries to our appetizers and entrees – with tradition, technique and expertise and featuring local ingredients that are grown, produced, packaged and transported in a responsible manner.

Runner & Stone opened December 2012 as a neighborhood bakery, restaurant and bar.  We bake all of our bread and pastries in house, including naturally leavened breads and viennoisseries, using local whole grain flours, dairy and fruit.  Our lunch consists of salads, soups and sandwiches for dine-in or take away and feature house-prepared meats and fish on our signature breads.  Dinner focuses on seasonal vegetables and meats and includes a full range of house-made fresh pastas.  Runner & Stone also has a full bar, serving beer, wine and liquor.

“Runner & Stone” refers to the two stones used to grind grain in a traditional mill, the runner stone and the base stone.  The traditional mill is an important icon to us because it symbolizes our philosophy while grounding us in our neighborhood.  Runner & Stone is located in the Gowanus section of Brooklyn, only a few blocks away from the site of the first tide water grist mill in New York City.  This historic location reminds us of a time when food, including primary ingredients, was largely sourced and produced locally.  Discovering this rich history and tradition confirmed what we already knew; we had found the perfect spot in the Gowanus to share our love of hand-crafted food with you.

We look forward to seeing you at Runner & Stone for breakfast, brunch, lunch and dinner.
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Executive Chef: Chris Pizzulli
Head Baker: Peter Endriss

Executive Chef

Chris Pizzulli

Chris’ love of cooking began in his grandmother’s and mother’s kitchens in Bensonhurst, Brooklyn. After earning a degree in Hotel and Restaurant Management from the New York City Technical College, Chris moved to California where he worked in several restaurants attaining management, culinary, and restaurant start-up experience. Upon returning to the east coast, he gained valuable experience in high volume, high quality food service before becoming part of Blue Ribbon Restaurants in opening its first Brooklyn outpost in 2001 and ascending to Chef de Cuisine. During his many years at Blue Ribbon, Chris not only expanded his knowledge in food and customer service remarkably, but has refined his tastes and opened himself up to new culinary possibilities. Chris is excited to share his love of food with you and have Runner & Stone become part of the wonderful Brooklyn food community.

Head Baker

Peter Endriss

Peter began his career in the food industry in 2000, when he left the field of Civil Engineering and never looked back. After cooking under Chef Patricia Yeo and learning pastry production under James Beard Award winner Nicole Plue and renowned Pastry Chef François Payard, Peter found his true calling in front of the bread ovens at Amy’s Bread. In 2006, after a stage in a bread bakery in his father’s hometown in southern Germany, Peter accepted the position as Head Baker of Per Se restaurant and Bouchon Bakery New York, where he helped establish the bread program for the opening of Bouchon Bakery and continued producing breads to match Per Se’s 3-Michelin star cuisine. After leaving Per Se, Peter spent time working at the Parisian bakery L’Étoile du Berger before moving to Italy. While in Italy, Peter became actively involved with the SlowFood group in Milan, and spent time working alongside several local food artisans, including cheese, salumi and pasta makers. Upon returning to New York, Peter began working with Hot Bread Kitchen, helping them grow their production and train an ever-increasing staff. Peter is thrilled to now be teaming up with co-owner Chris Pizzulli to bring Runner & Stone to Gowanus.