In the heart of New York City, Runner & Stone marries artisan baking with refined comfort, creating a destination that feels both timeless and distinctly of the moment. Named for the two stones that grind grain, Runner & Stone + New York City celebrates craftsmanship at every turn—from a Per Se–alum helming the bakery to walls shaped like flour sacks that nod to the neighborhood’s milling past. It’s a love letter to bread, interpreted with the polish and restraint of New York City fine dining sensibilities.

The Story & Heritage
Steps from the site of the city’s first tidewater grist mill, Runner & Stone honors Brooklyn’s industrial grain legacy while pushing it forward. Founded with a baker’s precision and a chef’s discipline, the team draws on experience from top-tier kitchens—most notably Per Se—to bring a restaurant-level rigor to a bakery-café format. That background informs everything: exacting technique, elegant compositions, and a devotion to sourcing. Accolades from local and national press have followed, cementing Runner & Stone as one of the best restaurants New York City diners seek for elevated daytime dining and thoughtful pastry. The concept continues to evolve with seasonal menus and an ever-curated bread program.

The Cuisine & Menu
Runner & Stone’s menu distills a fine dining mindset into an approachable, bread-forward format. Expect salads and sandwiches that showcase house-milled grains and expertly baked loaves: whole wheat pain au lait grilled with sharp cheddar and pickled peppers; falafel-inspired broccoli fritters tucked in warm pita with harissa and walnut–yogurt sauce; and a standout tuna melt—tuna confit, tomato–olive relish, mayo, arugula, and fontina on a semolina roll. Seasonal soups and composed salads balance richness with brightness, while desserts—tarts, cookies, and laminated pastries—reward lingering. While there’s no tasting menu or prix fixe, the craftsmanship reads as refined and modern; dietary accommodations are considered, with vegetarian-forward options and mindful sourcing from regional producers.

Experience & Atmosphere
Raw, tactile materials—concrete blocks shaped like flour sacks, warm woods, and an open view to the baking—create an honest, industrial-chic room with a graceful hum. Service is polished yet unpretentious, informed by a sommelier’s attention to detail even in a casual setting. Expect a concise beverage list that leans artisanal: thoughtfully chosen wines, local beers, and coffee that respects the pastry program. Seating is limited, enhancing the sense of exclusivity; private orders and large-format loaves can be arranged in advance. Dress is smart-casual, and Runner & Stone reservations are recommended for peak brunch and lunch windows, though walk-ins are accommodated when possible.

Closing & Call-to-Action
For diners who crave the precision of Michelin star restaurants New York City inspires—without the formality—Runner & Stone delivers grain-centric luxury in an intimate package. Reserve ahead for weekend prime times or plan a midweek visit for a quieter experience. Don’t miss the semolina-roll tuna melt and a pastry box to go; for connoisseurs of craft, this is the best fine dining in New York City reimagined through the soul of a bakery.