Executive Chef Chris Pizzulli
A Word From Chris
"The menu at Runner & Stone is rooted in seasonality, originality and authenticity. Like many Farm-to-Table restaurants, we're continually inspired by our producers, from seasonal vegetables to responsibly raised meat and sustainably caught seafood; the genesis of every dish we make is the ingredient. What makes Runner & Stone's kitchen special is the attention to detail and the range of product we make in house. The ketchup? We make that. The ziti? Extruded in house with organic flour and local eggs. The mortadella? 5 days in the making with a special spice blend and whole pistachios. Enjoy our delicious orecchiette with fennel sausage and broccoli rabe - each piece of pasta shaped over a thumb, the sausage made in house in a 2-day process and the broccoli rabe hand selected at the farmers' market each week. We love food here at Runner & Stone and we cook not because we have something to prove, but because we have so much to share. We invite you to share in our love of process, our respect for ingredients, and our excitement for our region's bounty."