Myrtle Avenue’s newest sit-down restaurant, The Runner, opens for business today in Clinton Hill, Brooklyn.  The restaurant, which is named after Walt Whitman’s poem of the same name, has a wood-burning oven at the center of its cooking philosophy.  The extensive menu has many seasonal items including, wood-fired baked breads, vegetables and main dishes like lamb shoulder with plum sauce, culotte steak “Diane,” and a whole roast chicken for two; shaved brussel sprout, cabbage and kale with hazelnut dressing, and pickled and roasted beets with parsley, walnuts and a red wine vinaigrette; mashed potatoes with gruyere, whole beans with duck confit, and wild rice and kabocha squash.

Seafood will be procured fresh everyday and will include dishes such as: salt-baked trout with a caper sauce will be a mainstay, as well as freshly-shucked oysters, served raw, roasted, and in sandwiches. For dessert: a take on carrot pudding, tipsy cake, plus a variety of homemade ice creams, including fennel and molasses.

The Runner is the newest venture of former Court Street Grocers chef and current Other Half Brewing Company frontman Andrew Burman and Executive Director of Front of House Robert Honeycutt (formerly of Gilt, BLT Group, The ALEX Hotel), in partnership with Gastro Coterie (president, Art Winter).

The Runner is located at 460 Myrtle Avenue between Washington and Waverly.