Runner & Stone is the all-day restaurant and bakery from two up-and-coming chefs: Peter Endriss (formerly of Per Se and Bouchon) and Chris Pizzulli (formerly of Blue Ribbon Brasserie). The restaurant serves sweet and savory pastries in the morning, sandwiches and salads for lunch, and a menu of Italian-influenced American fare at night. The dinner options include homemade spaghetti with conch ragu, pancetta-wrapped blackfish, fettuccine with duck sausage, and a grilled ribeye with roasted potatoes. It's an ambitious project, and an unusual one for the neighborhood, but so far people love what's coming out of the kitchen.

This new Williamsburg restaurant serves vibrant and at times very quirky Mediterranean fare. Make sure to order the "Crazy Baba," which is made with feta cheese and basil, and the classic shawarma, which sits on a bed of excellent homemade hummus. The food at Zizi Limona is very affordably priced — two people can try a lot of dishes for under $40 — and the room is cool and comfortable. [Photo]

The opening of Aska was the big Brooklyn surprise of fall 2012 . This new restaurant operates out of Kinfolk Studios at night (during the day, the space is used as a coffee shop and design studio). The chef here is Fredrik Berselius, a young gun who earned critical acclaim for Frej, his pop-up restaurant with Richard Kuo. Berselius's menu of modern Scandinavian food includes dishes like mackerel with "soured cream," pork ribs with rutabaga, and fried broccoli with oyster cream. The beverage menu features eight original creations from cocktail guru Eamon Rockey. The food and drinks are sophisticated, but the vibe here is super relaxed.

Red Gravy is the new neighborhood Italian restaurant from Saul Bolton, the chef/restaurateur behind Saul and The Vanderbilt. The menu includes charcuterie, fresh pastas, several fish dishes, and a list of daily specials. Most of the pastas are under $20, and the entrees are all under $27. Saul is going for straight crowd-pleaser here.

Suzume is the new sustainable sushi restaurant from Sam Barron, who also operates Maggie Brown and The Emerson. The chef here is Michael Briones, who previously worked at Momofuku Noodle Bar and Bond St. His menu includes sushi and ramen, as well as Izakaya dishes like chicken wings and fried potatoes. The space feels more like a bar than a restaurant, but that's part of its charm. [Photo]

The Pines is the new restaurant from Aaron Lefkove and Andy Curtin of Littleneck, and chef Angelo Romano, formerly of Roberta's and dearly departed Williamsburg restaurant Masten Lake. Romano coaxes a lot of flavor out of simple proteins and fresh market vegetables, and his pastas are incredible. The dining room has a nice, worn-in feel.

After a long legal battle with his former partner, octogenarian pie man Patsy Grimaldi recently opened his new pizzeria Juliana's in the space that once housed the restaurant he founded, Grimaldi's. He hasn't messed with the formula too much here: thin crust pies, cooked at a high heat in a coal-burning oven, with unfussy toppings. Grimaldi enlisted pizza guru Matt Grogan to oversee the day-to-day operations.

This new Bushwick restaurant offers rustic English fare in a cozy, somewhat chic dining room. Make sure to order the iron skillet pork chop, which comes with a side of Brussels sprouts with bacon dressing. Almost everything on the menu is under $20.

The newest project from the Al Di La team is an airy cafe serving coffee, pastries, and sandwiches by day. In the afternoon and the evening, the menu includes rotisserie meats to stay or to go, and the owners plan to offer an extended menu of Italian-influenced American fare sometime in the near future. [Photo]

The owners of Van Leeuwen ice cream recently opened an all-day Balinese restaurant near McGolrick Park, and so far, people are digging the food and the atmosphere. Selamat Pagi serves brunch every day of the week except Monday, with a menu that includes pan fried spicy chicken, savory rice porridge with vegetables, and steak & eggs.

This casual new American restaurant on Smith Street features a menu by Angelo Schifilliti, who previously worked as the executive chef of Landmarc Tribeca. The menu includes several homemade pastas, plus entrees like a mushroom pot pie, a roasted chicken with Brussels sprouts, and a pork shoulder braised in milk and honey. All of the dishes are made with locally-sourced ingredients, and many of the entrees are under $21.