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New York TimesFive Great New York Breads- Scores of New York City bakeries offer bread with nuanced flavors and crackling crusts. The Dining section tasted 20 assorted loaves from bakeries that opened within the last three years to find five you should put on your table… Article »

New York TimesThe almond croissant at Runner & Stone has a following, but its gnarled, mahogany-hued form doesn’t have much in common with the puffy, golden grease-sponge at the convenience store. The dough in the former has fermented for over 24 hours; it’s made with a local, high-fat butter… Article »

Serious EatsUp until very recently, a good canelé was not easy to find in New York City. The pastry, which originated in the Bordeaux region of France, features a thick caramelized sugar crust that gives way to a tender, custard-like interior that’s permeated with the aromas of rum and vanilla. Although it’s made with only six ingredients (eggs, sugar, flour, milk, vanilla, and rum), it’s one of France’s most interesting and surprisingly sophisticated pastries… Article »

Food RepublicDinner at Runner & Stone, the Brooklyn bakery-restaurant, means sitting down to a farm-inspired feast from executive chef Chris Pizzulli. There might be nettle gnocchi strewn with pine nuts and housemade duck sausage, or maybe roasted chicken in a mushroom broth accompanied by buckwheat dumplings. “I like to keep things simple and focused, so that it’s really all about the ingredients,” says the chef a Brooklyn native who spent over a decade at Blue Ribbon. “When my mom went back to work she showed me how to make things like tomato sauce and rice and beans. I just kept going.”… Article »

New York TimesAround the corner from Morbid Anatomy is Runner & Stone (285 Third Avenue), featuring meticulously made almond croissants, rye ciabatta and dense, distinctive buckwheat baguettes by Peter Endriss, the former head baker at Per Se and Bouchon Bakery. In the early evenings, the restaurant is still redolent of yeast and sugar, as Mr. Endriss is busy baking for the next morning… Article »

Serious EatsThe baguette is the quintessential Parisian loaf, an integral part of the citizen’s daily diet. The city of Paris even holds an annual best baguette competition, drawing entries from hundreds of local bakeries. Being French, the rules are of course strict: Each loaf must measure between 55 and 65 centimeters and between 250 and 300 grams and is judged by appearance, aroma, crumb, taste, and general baking skill. The winner gets a cash prize, vast publicity, and the honor of supplying the Presidential Palace for the next year… Article »

Time OutLoosen that belt strap—there’s plenty more standout eats to be had. To round out our 100 best dishes and drinks of the year, we’ve searched high and low to find an offal-stuffed frittata, beer-swirled porridge and a slew of bakery-fresh breads. Load up on calzones, chicken wings and more of New York’s best dishes of the year… Article »

MichelinMichelin named a record 138 restaurants in New York City that offer value for money, serving two courses and a glass of wine for $40 or less, plus tax and service… Article »

Markets MediaLooking for a booze infused brownie sundae? Swing by Runner & Stone and satisfy your craving. Their signature Rye Brownie is topped with vanilla rye whiskey ice cream, caramel sauce and caraway walnut sablage creating a mouth watering mixture. This decadent brownie will take you back to your childhood sundae favorite, with a boozy twist… Article »

The L MagazineWho said man can’t live by bread alone? Skip the standard progression of apps and mains and construct your dinner out of baguettes, brioche and boules at this year-old Gowanus spot…
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The Brooklyn PaperDelicious things have unappetizing beginnings.
Whether it’s a bakery, seafood restaurant, or barbecue spot, one of the Brooklyn’s most gritty streets in the heart of historically industrial Gowanus is experiencing a culinary surge…
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GrubstreetIt’s tempting to blame the resurgence of frogs’ legs on New York’s burgeoning French-food renaissance: You need look no further than Matt Aita’s frog-leg fricassée with watercress purée at Noho’s classicist Le Philosophe (55 Bond St., nr. Bowery; 212-388-0038) for savory proof. But that’s not why Chris Pizzulli, chef at Runner & Stone in Gowanus, deep-fried a batch for a beer dinner last week…
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GQWe’re living in a golden age of stuffing our pieholes. And because there are so many mad-genius chefs and mixologists out there right now, we have a problem: separating the merely great from the transcendent, book-a-flight, text-everyone-you-know stuff. So we gorged our way across america to divine the country’s fifty best dishes and drinks, from brisket tacos and chinese pork-belly sandwiches to carbonated margaritas and cilantro lime ice cream. Grab a fork, a pair of chopsticks, a straw, or hell, just use your hands…
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BrooklyciousNamed for the two stones used to grind grain in a traditional mill, this relative newcomer to the Gowanus district of Brooklyn brings with it talented staff, delicious wares, an appreciation for the neighborhood and — not surprisingly — an enthusiasm for good food…
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The L MagazineLocated right in the middle of the burgeoning Gowanus food scene, Runner & Stone stands out for being a restaurant and bakery that sources its ingredients locally and makes all of its breads, pastries, and pastas in house. And perhaps none of this would be particularly notable if the food weren’t also the kind of food that you can’t stop thinking about when you’re not actually eating it…
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Sheckys Night LifeSandwiched between two of Brooklyn’s notorious foodie ‘hoods, Red Hook and Park Slope, and hard to get to via public transit, Gowanus isn’t the first place most Brooklynites think to head to for an upscale meal. But with the opening of Runner & Stone, a new American bakery and restaurant situated across the street from local favorite Littleneck, it won’t be long before Third Avenue hits the culinary map…
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Huffington PostYou think you know brioche, but you have no idea. Unless you’ve had Runner & Stone’s brioche, and then you have a very, very good idea. Runner & Stone, a bakery and restaurant in Gowanus, Brooklyn, has rather quickly earned a spot on my weekend errand list. While Runner & Stone is a full-service restaurant, serving breakfast, brunch, lunch and dinner, I’m not going to tell you anything about those meals. Chef Chris Pizzulli’s food is absolutely lovely, but it’s not the point today. The point today: the orange flower water brioche…
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Grub Street Head out to a buzzy New York restaurant and you’ll see it on the menu: a hulking piece of dry-aged beef, “for two,” sold at an astronomical price. Minetta Tavern’s Côte de Boeuf is $140. The 40-ounce rib eye at the Dutch is a cool $125. Perla’s 56-day-aged rib eye is $95. They’re all excellent, but they’re also damn expensive — and beef prices are expected to increase by as much as 10 percent this summer. What’s a budget-minded person in search of properly seared flesh to do?
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Time Out New YorkPastry and coffee to go no longer cut it: The city has seen a wave of bakery-café hybrids—any-hour affairs where you can pop in for a sugar-dusted croissant on your way to work, sammies on fresh-baked bread during your lunch break and house-made pastas for dinner. From baguette-wielding French boulangeries to Italian-accented wine bars churning out serious ciabatta, these straight-from-the-oven spots offer more than a loaf for dinner…
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Wine & Spirits Third Avenue in the Gowanus neighborhood isn’t exactly the most likely place for destination dining, the industrial block heavy with truck traffic and run-down auto shops. But cheap rents and empty storefronts ready for reinvention have seeded what might become a Gowanus gourmet ghetto. If there’s a linchpin to secure it all, it’s Runner & Stone. A bakerycum-restaurant, it opens most mornings at 7:30 am, the scents of just-baked croissants, palmiers and crisp-crusted baguettes warming up the cool, semi-industrial space…
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The L Magazine Runner & Stone, named for the top and bottom millstones in old-time flourmills like the ones that once stood on the nearby Gowanus Canal, deserves every bit of buzz it gets for its bread. Peter Endriss, the baker at this coffee-shop-by-day/refined-restaurant-by-night, once worked as the head baker at Thomas Keller’s Per Se and assisted with the bread program at Bouchon Bakery…
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Gather Journal They had me at the baguette. One bite of Runner & Stone’s balanced loaf—a just-right ratio of flaky crust and chewy dough—and I was convinced that the latest opening on Brooklyn’s 3rd Avenue, the borough’s newest burgeoning food stretch, would be a more-than-welcome addition to the neighborhood. After stopping in for dinner twice (and, admittedly, baguettes and other assorted morning sweets a few more times than that), I’ve been proven so right…
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Serious Eats If you approached the corner of 3rd Ave and Carroll Street in Gowanus, Brooklyn a year or so ago, you probably would have kept walking, simply passing through another Brooklyn block. But this year, the arrival of French-American patisserie Runner and Stone joins this intersection of small but mighty food destinations, making 3rd and Carroll a pinpoint on the Brooklyn artisanal food map…
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Serious Eats The Gowanus Canal was once a tidal inlet, bordered by rich grasslands and filled with oysters rumored to be the “size of dinner plates.” Back in the 17th century, a Dutch settler named Adam Brouwer built Brooklyn’s first flour mill there, powered by the flow of water in and out of the inlet. Local farmers brought their wheat and other grains there to be milled; they then sold the flour to bakers and housewives in New Amsterdam, just across the East River…
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The Brooklyn Paper The staff is eager-to-please when you arrive — for breakfast, lunch, dinner, or drinks. The new bakery, cafe, and restaurant Runner and Stone is filled with natural light, exposed cement walls fashioned playfully from old flour sack molds, modernist prints of flowers, and a growing number of Gowanus residents thrilled to have high quality fare — from homemade pastries in the morning to roast chicken at night — in an unassuming storefront next to a Super 8 Motel…
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Carroll Gardens Patch At a glance, Runner & Stone, a new bakery-restaurant that opened last month on Third Avenue at Carroll Street may appear to have more in common with Canal Saint-Martin in Paris than the nearby Gowanus waterway. The daily array of croissants, rose-water brioche, financiers, baguettes and miche visible from the storefront are the handiwork of head baker Peter Endriss, whose resume includes stints under Francois Payard, as well as overseeing the bread program at Bouchon Bakery and Per Se. Well hello, fancy…
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New York Times A brick-and-mortar (or flour-sack-and-concrete) bakery and restaurant on three levels with two kitchens — one for baking, one for cooking — is the work of two men who have been popular vendors in the flea markets: Peter Endriss, who baked at Per Se and Bouchon Bakery, and Chris Pizzulli, who was at the Blue Ribbon Brasserie in Park Slope. There will be a full dinner menu in the evening…
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New York Magazine Technically precise, ingredient-­restricted: That sums up Peter ­Endriss’s daily output as onetime head baker at Per Se and Bouchon Bakery, where the breads couldn’t contradict the food. So, for the most part, no nuts, no fruit, no cracked pepper, no onions, no experimental zaniness. Judging from his solo debut at New Amsterdam Market this fall, Endriss is compensating for years of flavor deprivation with assertive combinations like a Cheddar-and-hard-cider loaf, a sourdough whole-wheat walnut with dried sausage and red wine, and blockbuster pain au chocolat encasing port-­infused figs…
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New York Magazine Because ex-Per Se baker Peter Endriss has already garnered a weekend-market following for his flaky croissants and whole-grain loaves, and now he’s teaming up with Blue Ribbon alum Chris Pizzulli on a bakery, bar, and restaurant…
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Time Out New York Opening a restaurant in New York is famously tough. Opening a successful stand-alone bakery is arguably even harder. So it might seem mystifying that baker Peter Endriss (Per Se, Bouchon) and chef Chris Pizzulli (Blue Ribbon Brasserie) chose to launch one of each of those strenuous ventures at the same time, under one roof, with the added hurdle of operating in still-developing Gowanus. But in that considerable challenge, Endriss and Pizzulli saw an opportunity: a chance to put down roots in a changing neighborhood, and cater to the needs of pioneering residents day and night…
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Time Out New York Smorgasburg vendors Peter Endriss (Per Se, Bouchon Bakery) and Chris Pizzulli (Blue Ribbon Brasserie) plan to debut their first brick-and-mortar shop: a bakery-restaurant in Gowanus. Head baker Endriss will turn out crusty delights (baguettes, almond croissants, financiers) in the ground-floor pastry kitchen, while Pizzulli will helm the savory operation, cooking seasonal American plates, including a range of house-made pastas…
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Serious Eats The stands at weekend markets like Smorgasburg and the New Amsterdam Market have the aura of start-ups, opened by fresh-faced career changers giving the food industry a shot with artisan macarons, Korean tacos, or Mexican popsicles. However, some of the people behind the stands are anything but beginners. Case in point is Peter Endriss, Runner & Stone’s baker. He’s one of the many alumni of the Per Se bread ovens who have gone on to run some of the city’s best bakeries. For him, the markets have been a way station, a place to sell loaves and spread the word about the Runner & Stone café and restaurant, slated to open in September…
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Serious Eats Bread bakers are usually served particularly well by solid apprenticeships with great bakers, and Runner and Stone’s Peter Endriss has worked at Amy’s and Bouchon Bakery, among others, and his breads show it. Everything from his pretzels to his rye bread had gorgeous hole structure and a lovely crumb. Note to Runner and Stone: Hurry up with that bakery you’re planning for Gowanus this fall…
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Serious Eats For many of the bakers, the rustic qualities of local grains are part of their charm. “I like them a lot,” said Peter Endriss of Runner & Stone. “Local flours are rougher, but I think it’s great have access to the millers and being able to talk to them about their flours…”
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Brooklyn Based Peter Endriss, formerly head baker at Per Se Bouchon Bakery, and Chris Pizzulli, former Chef de Cuisine at Blue Ribbon Brasserie in Park Slope, are already well known to many Brooklynites for the A-list croissants and baguettes they hawk at Brooklyn Flea and Smorgasburg. Next up for the Runner and Stone duo: a full-scale restaurant-bakery in Gowanus…
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Eater NY If you’ve been to Smorgasburg or the Brooklyn Flea, you might have sampled the baked goods from Runner & Stone. This is the joint project of Chris Pizzulli, who is currently the executive chef of Blue Ribbon Brasserie in Park Slope, and Peter Endriss, who most recently worked as the head baker of Per Se and Bouchon…
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Slow Food Magazine Runner & Stone is a seasonal, New American bakery and restaurant in the Gowanus neighborhood of Brooklyn. They will be opening a new -first- brick and mortar store in late summer/early fall where you be able to find house made breads and pastries, as well as delicious food and wine. Currently Runner & Stone can be found at the New Amsterdam Market, Fort Greene Flea, and Williamsburg’s Smorgasburg and Brooklyn Flea markets…
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