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Nov 17, 2017
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Guerrilla Street Food will open a location in The Delmar Loop

October 30th 02:10pm, 2017

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Guerrilla Street Food’s take on Filipino fare is heading to The Loop at 6120 Delmar Blvd. Owners Brian Hardesty and Joel Crespo plan to open before the end of the year in the space that once housed Pita Pit across from The Pageant.

“The Loop has always been in our business plan,” Hardesty said. “There’s a lot of investment going on [east of Skinker Boulevard] and we feel like that’s something we want to be a part of – besides the fact that it’s just a really cool neighborhood.”

Guerrilla Street started as a food truck in 2011 and has since added a brick-and-mortar location at 3559 Arsenal St., just off South Grand Boulevard, as well as operating the kitchens inside 2nd Shift Brewing’s tasting room and the forthcoming Tropical Liqueurs in The Grove.

Hardesty said The Loop location will operate as a dine-in, counter-service restaurant like its sister location off South Grand. The 2,100-square-foot space is three times the size of the South Grand space and will seat 50 to 60 patrons inside and another 20 or so on the front patio.

Hardesty tapped chef Heidi Hamamura to helm the new kitchen. She will create new offerings exclusive to the Delmar location, while also executing dishes the restaurant is known for like the Flying Pig and chicken adobo.

“We constantly try to push the edge of what Filipino food means to us, and she’s going to continue that conversation,” Hardesty said. Hamamura joined the Guerrilla team a few months ago; her culinary resume includes time with chef Ben Grupe at Elaia and Olio, Skip to Malou chef-owner Malou Perez-Nivera and a lifetime working with her father, noted sushi chef Naomi Hamamura.

Guerrilla Street has grown its brand as well as its footprint around the city in recent years, hosting pop-ups and visiting Filipino chefs. “The whole reason behind the pop-ups concept is to spread the word of what we do and who we are and gauge interest in certain areas,” Hardesty said.

He and Crespo aren’t done yet; they intend to open more locations throughout the Midwest and “spread the good word of Filipino food.”

Photo by Dave Moore

Catherine Klene is managing editor, digital at Sauce Magazine. 

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By Catherine Klene

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