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Feb 19, 2018
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Posts Tagged ‘Guerrilla Street Food’

Pappy’s Mike Emerson joins the Guerrilla Street Food crew

Tuesday, January 16th, 2018

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Guerrilla Street Food has teamed up with an industry veteran to help them expand their Filipino street food empire. Mike Emerson, co-founder of Pappy’s Smokehouse, joined the GSF team as a consultant as they grow their brand.

“I originally reached out to Mike just to ask some advice on what to look for when trying to expand,” said Guerrilla Street Food co-owner Brian Hardesty. “He’s been through all that and come out the other side successfully.”

That meeting evolved into Emerson joining the team to assist in growing the business. “He’ll be kind of an ambassador for Guerrilla,” Hardesty said. “That’s going to be huge for us. He’s kind of got it all figured out. We’re excited to have him on, and the possibilities are endless with him in the mix.

Though no longer involved in the day-to-day operations, Emerson is a spokesperson for Pappy’s and sister eateries Bogart’s Smokehouse, Dalie’s Smokehouse, Adam’s Smokehouse and Southern.

His plate will remain full during the next few months as Guerrilla Street Food prepares to open its next two locations, at 6120 Delmar Blvd., in the Delmar Loop and inside Tropical Liqueurs at 4104 Manchester Ave., in The Grove.

“These guys know what they’re doing,” Emerson said. “Brian just called me and I thought ‘Well, maybe I can help them around a couple of rocks in the river.’ Plus, I feel like it’s a St. Louis requirement to help your brothers out.”

Photo by Greg Rannells

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
• What I Do: Heidi Hamamura at Guerrilla Street Food

• Guerrilla Street Food will open a location in The Delmar Loop

• Guerrilla Street Food to open second STL location in new Trops

What I Do: Heidi Hamamura at Guerrilla Street Food

Monday, January 1st, 2018

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Heidi Hamamura’s culinary education started when she absorbed her father, chef Naomi Hamamura’s, knowledge of sushi, Japanese and French fare in their kitchen after school. Since then, she has made a career out of exploring new cuisines: Italian with Jamey Trochtop at Stellina, Malaysian and Chinese with Bernie Lee at Hiro Asian Kitchen and modernist fine dining with Ben Grupe at Elaia. Now she’s diving into Filipino fare as executive chef of Guerrilla Street Food’s upcoming location on The Loop.

 

“The most I’ve had was five jobs at one time. It was intense, but I kept myself busy. … It’s like if someone likes yoga – loves it. It’s like going to different yoga classes all the time. Me going to different restaurants all the time and working was just fun. It was less like work.”

“My dad always told me you have to enjoy what you’re doing, and if you don’t, then I won’t back you up in life. If you love McDonald’s and you want to work at McDonald’s and you love everything about the company, then I will support you 100 percent. But if you work at McDonald’s and you bitch about life and complain all the time and do nothing about it, I’m not going to help you.”

“[My son] cooks already with my dad, too. … He likes to help cook his meals. He drags a chair over and wants to help hold the pan and sprinkle the salt on. He’s already there. My mom’s like, ‘No, you’re supposed to be a doctor!’”

“Since I didn’t go to culinary school, I promised [Trochtop] I wouldn’t leave if he taught me something new every day – a new word, anything. Even after work, I’d come back for my third shift and help him roll pasta until two in the morning. We’d grab a beer and roll pasta together because I wanted to learn.”

“Ben Grupe was one of the chefs that really inspired me. That’s the kind of cooking that I want to learn, that I love. It might be a small dish, but there is so much flavor in that, and creativity. It’s like art – you don’t want to eat it.”

“If we could find someone to open a [Japanese street food bar] in St. Louis, it would make so much money. … If the right investor comes or if I win the lottery, that would be really fun to do.”

“Making sushi is by far the most fun for me. … It’s the interaction and the different kinds of ways you can create and make sushi and display it. It’s like an art form. There are so many different ways you can beef up sushi or display an array of sashimi with different vegetables that go with certain fish or different spices. … I can eat sushi every day for breakfast, lunch and dinner.”

“I remember the first time my dad took me out [to the lake]. … We were sitting on the boat drinking beers, and I had my fishing pole in the water and the sunset is going down and I said, ‘Whoever the hell created fishing is a genius. This is the best feeling ever.’”

Photo by Ashley Gieseking

Catherine Klene is managing editor, digital at Sauce Magazine. 

Related Content
• Guerrilla Street Food will open a location in The Delmar Loop

• The Story of Hama

• Sauce Magazine: January 2018

Budget Crunch: 7 delicious deals to devour now

Thursday, November 9th, 2017

Got $10 and a friend? Then contributor Kevin Korinek has seven tasty deals to try now.

 

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1. Guerrilla Street Food is making friends this month, offering weekly collaborations with a few St. Louis favorites, including farmers market favorite, The Tamale Man. This week, $4 gets you the Tamale Man’s take on a bubuto – the Filipino tamale – that includes roast chicken, coconut milk, annatto seed, rice flour, masa, dried shrimp and a hard-cooked egg wrapped in a banana leaf and corn husk.

2. The Royale launched a new light lunch menu this month that’s big on taste and Budget Crunch friendly. For $8, pick two items – a main dish and a side – or pick three for $10 and add an extra side. Choose from mains like a taco, single cheeseburger or a vegetarian hopping John cake, then select sides like a green salad, chips, cup of soup, mac and cheese or a health-conscious Brussels sprout salad.

3. Happy hour is even better at Sardella. Gerard Craft’s restaurant recently updated its menu with some budget-friendly drinks and snacks to enjoy from 4 to 6 p.m. Try a variety of drinks from house red wine to a cold pint of Perennial White Impala, all $5 or less. While you’re there, nosh on $5 toasted ravioli or an assorted array of $6 bruschetta bites.

 

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4. La Patisserie Chouquette goes all out when it come to Turkey Day with its signature Turducken croissants. These warm, buttery pastries are filled with mouthwatering, crispy duck skin, chicken and turkey, surrounded by cornbread stuffing, cranberry sauce and fried onions. With gravy available on the side, it’s a complete handheld Thanksgiving meal. These $7 treats are only available on Saturdays in November, and it’s first come, first serve – so get there early.

5. Get a jump on the Christmas shopping this year and get something in return. On Tuesday, Nov. 14, DiGregorio’s Italian Market on the Hill hosts a free fall wine tasting just in time for the holiday season. Sample more than 25 wines and try delicious hors d’oeuvres and signature entrees while perusing a variety of holiday gift baskets.

 

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6. Coming in at $8, The Goat is a must-have favorite from hip Cherokee Street coffee shop The Mud House. This delicious little veggie sandwich is sure to have you asking for more. Cold slices of cucumber are stacked atop greens and a creamy goat cheese spread and topped with beet chutney on toasted wheat. It’s a light, refreshing bite for your lunch break.

7. ’Tis the season of giving, and Niche Food Group is looking to reward your generosity during the month of November with its Cookies for Cans drive to benefit Operation Food Search. Dine-in guests can bring a canned good or nonperishable food item to any of Craft’s five restaurants and receive a free banana-butterscotch-oatmeal cookie from Sardella pastry chef Sarah Osborn.

 

Kevin Korinek is a freelance writer and photographer with a passion for making homemade pie.

Related Content
• Budget Crunch: 8 delicious deals to try now

• Budget Crunch: 8 delicious deals to try now in STL

• Short List: St. Louis’ top 3 house pretzels

Guerrilla Street Food will open a location in The Delmar Loop

Monday, October 30th, 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. 

Related Content
• Review: Guerrilla Street Food

• Guerrilla Street Food will take over 2nd Shift kitchen

• Guerrilla Street Food to open second STL location in new Trops

The Scoop: Guerrilla Street Food will take over 2nd Shift kitchen

Thursday, June 29th, 2017

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{ 800-pound Guerrilla at Guerrilla Street Food } 

 

Two local favorites, 2nd Shift Brewing and Guerrilla Street Food, are teaming up for a one-two punch of food and drink. The popular Filipino food purveyors will run the kitchen at 2nd Shift’s brewery and tasting room at 601 Sublette Ave., starting Wednesday, July 5.

Co-owner Brian Hardesty said he and co-owner Joel Crespo had always enjoyed working with 2nd shift co-owners Steve and Libby Crider.

“Back before 2nd Shift had food, Joel and I both thought we’d love to sell food there. Their beer is great and they’re super-cool people,” said Hardesty.

But he soon found out that the Tilford Restaurant Group (of Mission Taco Joint and Milagro Modern Mexican) had signed on to run the kitchen. “When that ended up not working out, we heard about it and let them know ‘If you’re still interested, so are we,’” he said.

Since there’s already a kitchen in place, Hardesty said he expects to be moved in by Monday, July 3. Hardesty said initially, the menu will feature familiar items, including customer favorites like the 800-pound Guerrilla, chicken adobo, Flying Pig and pancit. The kitchen hours will remain the same.

“Our food goes great with beer, so I think it’ll be a really great fit,” Hardesty said. “As time goes by, we’ll finish moving in. We hope to eventually offer a few different things that you can only get at 2nd Shift. But everyone can always expect to get the classics.”

 

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{ 2nd Shift tasting room }

 

Hardesty said the new venture won’t affect operation of the Guerrilla Street Food food truck, the current brick and mortar location at 3559 Arsenal St., or the upcoming location inside Tropical Liquers in The Grove, which Hardesty said should open by the end of summer.

“We already have staff hired because of The Grove location, so we’re just going to shuffle things around a bit,” he said. “They’re already trained and ready to go.”

2nd Shift operations manager Mike Sweeney thanked the Tilford Restaurant Group “who helped us get set up as we were trying to find something more permanent,” and looked forward to working with the Guerrilla Street Food team.

“We’ve always been really excited about their food. We couldn’t be happier about this,” he said. “They make some fun, quirky and very traditional food, and we make some fun, quirky and also very traditional beers sometimes, so it all works out.”

Photos by Dave Moore

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
Review: 2nd Shift Brewing Co. 

Review: Guerrilla Street Food

The Scoop: 2nd Shift to open brewery on The Hill

 

 

The Scoop: Guerrilla Street Food to open second STL location in new Trops

Thursday, December 1st, 2016

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 { 800-pound gorilla }

 

Guerrilla Street Food has found a second home – inside the new Tropical Liqueurs. As The Scoop reported in June, Tropical Liqueurs is moving from its current location in Soulard to at 4104 Manchester Ave., in The Grove. Its last day in Soulard is this Sunday, Dec. 4.

At the time, Billy Thompson, a co-owner of the frozen cocktail bar, spoke excitedly about the neighborhood, the building and the possibility of partnering with a local restaurant at the new space. This possibility became reality when Trops decided to join forces with Brian Hardesty and Joel Crespo of Guerrilla Street Food. The new space is slated to open in early March.

“We hadn’t thought that a new location in St. Louis was what we wanted to do before,” said Hardesty. “We really didn’t have a serious conversation about a second St. Louis location because we were focusing on Chicago, but this is a cool new development, and we’re excited about this partnership.”

While Tropical Liqueurs will cover the beverages, Guerrilla Street Food will handle all the food. “The location is going to have its own chef and its own specials, but people can still expect to see some of the old-school classics like The Flying Pig, the chicken adobo and the lumpia,” said Hardesty.

Guerrilla Street Food will offer lunch and dinner, as well as weekly brunch service. Hardesty said he looked forward to the fun combination of tropical slushy drinks and Filipino fare. “I think it will be a good addition to the neighborhood and that it will integrate really well with what is already there,” he said. “We’re just really excited to get it started.”

 

Related Content
The Scoop: Tropical Liqueurs to move to The Grove

The Scoop: Tropical Liqueurs to stay open in Soulard, looking for new location

The Scoop: Guerrilla Street Food to open Chicago location

Eat This: Chicken Adobo at Guerrilla Street Food

Olivia Dansky and Brianna Velarde contributed to this report.

Trendwatch: What’s trending now in the STL dining scene (Part 1)

Friday, August 5th, 2016

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1. A Better Swiss Cheese
You may not recognize the name, but you’ve probably seen raclette (a funky, nutty Swiss-French cow’s milk cheese that melts like a dream) on a BuzzFeed list or foodie Instagram account. You don’t have to go to Raclette NYC (Yes, a whole restaurant is named for the cheese.) to get it. Urban Chestnut Brewing Co. has topped winter veggies with the stuff on seasonal menus since it opened in The Grove. Larder & Cupboard has held fondue and raclette classes, and chef-owner Jim Fiala currently melts this gooey goodness over beef tenderloin at The Crossing. Chef-owner Bill Cawthon purchases whole wheels of the stuff and broils until molten, then scrapes it to order over a basket of fries at Frankly Sausages food truck.

2. Fit to Be Fried
It’s never too early for Chinese food – or completely bastardized, completely delicious American-Asian fusion. Places like The Rice House start mornings off with breakfast fried rice (fried rice with the addition of eggs and a breakfast meat). Half & Half offers a spicy version with scrambled eggs, sausage, jalapeno and grilled onion, while Cleveland-Heath goes with green onion, bacon, peas and sesame seeds topped with eggs any style.

 

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3. Get Lit
Neon isn’t just for dive bars anymore. The beer sign classic has a fancy new job as a fun design element lighting up a number of restaurants around town. It’s the red pulsing heart behind the bar at Olive & Oak. See neon inside Friendship Brewing Co. telling guests where to eat with bright pink letters. Vista Ramen took its name from the massive vintage sign that now glows green in its small Cherokee space.

4. Spotlight on Sambal
First there was Sriracha, then pungent gochujang. Now sambal is heating up plates around town. Planter’s House uses the spicy Southeast Asian chile paste to add heat to pickled eggs, as well as the cornbread crumbs scattered atop its summer salad. Seafood got sauced with the condiment at Hiro Asian Kitchen, where it graced the grilled whole squid, and at Guerrilla Street Food, where it livened up a recent pan-roasted salmon special. The Crossing drops the temp a few degrees, mixing sambal into a cooling aioli for its Maryland blue crabcake sandwich, and a house-made version snuck in with strawberries atop ricotta and fresh snap peas at a recent Sardella pop-up.

 

Ready for more? Click here for Part 2 of Trendwatch.  

Extra Sauce: In case you missed it…

Friday, March 18th, 2016

From James Beard honors to new locations of old favorites, here’s what went down last week in the STL food scene, in case you missed…

 

 

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1. Finalists for the 2016 James Beard Foundation Awards were announced March 15, and two St. Louis-area chefs are still in the running in the Best Chef: Midwest category. The James Beard Foundation recognized Kevin Nashan, chef-owner of Sidney Street Cafe and Peacemaker Lobster & Crab Co., and Kevin Willmann, chef-owner of Farmhaus.

2. Things are heating up on Macklind Avenue as Clementine’s Naughty & Nice Creamery announced plans to move into 4715 Macklind Ave.

 

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3. The HotPot in Kirkwood will open a new location in the old Surf Dogs building at 137 Chesterfield Town Center.

4. After nearly three years at Adam’s Smokehouse apron, Alex Cupp is firing up his own pit, The Stellar Hog in the current Super’s Bungalow.

 

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5. Ben Edison, former executive chef at Demun Oyster Bar, has taken the wheel at The Delta Queen Steamboat Co., where he became executive corporate chef in February.

6. Guerrilla Street Food plans to blow into the windy city this year and open its second location in Chicago.

 

The Scoop: Guerrilla Street Food to open Chicago location

Monday, March 14th, 2016

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Guerrilla Street Food plans to blow into the windy city this year and open its second location in Chicago. Co-owner Brian Hardesty said that although the St. Louis brick-and-mortar opened just last summer, the expansion plans have been in the works for a while.

“The plan has always been to expand,” Hardesty said. “We don’t want to wait another four years to open another location, and we’ve been itching to get into Chicago for the longest time.”

Hardesty and business partner Joel Crespo launched the Filipino food truck in 2011, then opened a brick-and-mortar spot at 3559 Arsenal St., in July 2015. While Hardesty said they are still shopping for locations, they intend to open in Chicago’s urban core in a space that will accommodate around 40 diners.

The menu will largely stay the same, featuring Guerrilla Street favorites like chicken adobo and The Flying Pig. However, Hardesty said hiring  a new chef for the Chi-town location will bring opportunities for different dishes. “We’re open to collaborate with anyone, whether they’re experienced or new to Filipino food,” he said.

Don’t expect Chicago to be the end of the expansion; Hardesty said he and Crespo hope to open locations in up to eight cities in the coming years.

 

Eat This: Chicken Adobo at Guerrilla Street Food

Tuesday, December 8th, 2015

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Even if you’re not Filipino, a comforting bowl of Chicken Adobo at Guerrilla Street Food will make you think of home. Chicken thighs are braised in a fragrant blend of cider vinegar, soy sauce, garlic, black peppercorns and bay leaves until meltingly tender. The kitchen crew then spoons it over a simple bed of jasmine rice, which soaks up the rich sauce. Every culture has its version of chicken and rice, and this just might be the best one.

-photo by Carmen Troesser

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