Runner & Stone, Brooklyn
CLOCKWISE FROM LEFT: Chef Chris Pizzulli, restaurant front and bar area with the flour sack wall.
Runner & Stone is like your dream space where you’d like to entertain friends and family. The atmosphere is casual, warm and inviting. The food has a home cooked presentation feel yet the flavor profiles are sophisticated. The Saturday we trekked to the Gowanus in Brooklyn, the place was bustling. For a group of seven, we were seated at the downstairs dining area close to the kitchen where Chef Chris Pizzulli was hard at work. The service was attentive despite the big group. Our server even gave us a briefing about how the restaurant’s wooden tables were made from reclaimed water tank wood. We were then allowed to sample different wines before we made our choices for the meal.
CLOCKWISE FROM TOP LEFT: Braised Lamb Shank with Moroccan spices. Special that night: Steamed Monkfish Tripe. Duck Pastrami. Spaghetti alla Chitarra. Short Rib Soup. Freshly baked bread. Hazelnut Affogato. “Telese” Plate of almond biscotti, pignoli button, venetian, sesame biscuit, pistachio torrone.
My favorites were the Braised Lamb Shank and the Short Rib Soup. They were delicious and just what I wanted this winter.
We had picked the special that night, Steamed Monkfish Tripe. My dinner companions loved the tripe. I had some reservations. I was surprised that it was more gelatinous than I expected. I had fish belly before so it’s not about being squeamish. I just didn’t like how the flavors came together. Maybe Chef Pizzulli might concoct something for the summer, whole grouper fish belly perhaps, hand torched for a bit of caramelization. That will warrant another visit to the boroughs.
I should warn you about dessert. The Hazelnut ice cream is so popular, you might want to pre-order to reserve your scoop. The other alternative is the Whiskey ice cream.
Verdict: Must try !!