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Jul 23, 2017
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Posts Tagged ‘Guerrilla Street Food’

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.”

 

2ndshift

{ 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

Sneak Peek: Guerrilla Street Food on South Grand

Monday, July 20th, 2015

GuerrilaaStreet07

 

Guerrilla Street Food junkies who’ve followed the Filipino food truck since 2011 no longer need to wander the city in search of their favorite roving eatery. Guerrilla Street will open a brick-and-mortar location tomorrow, July 21, at 3559 Arsenal St., near South Grand Boulevard.

Co-owners Joel Crespo and Brian Hardesty have developed a menu that includes traditional and contemporary Filipino mains, sides and snacks. Regulars will notice a number of specials from the food truck – crab ceviche, duck adobo poutine and the fried-chicken delight that is Iron Manok – have been turned into staples at the dine-in establishment. While these dishes fall within the “new school” selection, Guerrilla Street’s half dozen “old school” rice bowl offerings like chicken adobo, beef mechado, and its wildly popular Flying Pig, will appease purists (although the dishes are available wrapped in a burrito). Specials will also include dishes like steamed buns with a rotating filling.

Entrees can be rounded out with a handful of side dishes such as fries made with purple sweet potatoes (ube) or ginataang greens, a Filipino-rendition of creamed spinach prepared with coconut milk. Smaller bites from the merienda, or snacks, board include garlicky roasted peanuts, barbecued pork skewers, a sweet pork sausage (longanista) corn dog and lumpia, Filipino-style egg rolls, available fresh or fried. The indecisive can opt for the dine-in only Kamayan platter: a smorgasbord of 15 items traditionally eaten with fingers.

Diners can wash down the feast with a selection of local Excel sodas or Guerrilla Street’s house-made tropical drinks like the lemonade-esque Calamansi Cooler or the 1-inch Punch, which combines black currant and pineapple juices with coconut milk.

Like the food truck, the 26-seat restaurant is a counter-service eatery. The walls are decked with Filipino artifacts like license plates, a replica battalion flag from its war of independence against Spain and the requisite oversize wooden fork and spoon found in every Filipino kitchen. “We try to take every opportunity to expose people to Filipino culture,” Crespo said.

Diners can get a taste of the Philippines Monday through Thursday from 11 a.m. to 10 p.m., and Friday and Saturday from 11 a.m. to 1 a.m. Here’s what to expect when doors open tomorrow:

 

This slideshow requires JavaScript.

 

-photos by Michelle Volansky 

The Scoop: Guerrilla Street Food signs on for a brick-and-mortar

Monday, January 19th, 2015

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{Guerrilla Street Food at Food Truck Friday}

 

Heads up, South Grand: a Filipino invasion is headed your way this spring. Co-owner Brian Hardesty announced that his popular food truck Guerrilla Street Food has signed a lease to open a brick-and-mortar location at 3024 S. Grand Blvd., as reported by St. Louis Magazine.

The space, formerly occupied by Sekisui, sits at the intersection of Grand and Arsenal Streets at the burgeoning dining and entertainment district in Tower Grove. Hardesty said he anticipates an April opening. “We love the South Grand neighborhood,” he said. “It’s a place that we go when we get off work … It’s a great community and we just want to be a part of it.”

Hardesty, who left his position as executive chef at Element in November, said the 1,500-square-foot space would allow for about 24 seats inside and about 12 on the adjoining patio. He envisions a fast-casual spot open for lunch and dinner service with an expanded menu of Guerrilla Street favorites and new offerings. “(We’ll) more than double our current menu,” Hardesty said. “We’ll add a bunch of side dishes … There are so many new dishes from the Philippines we have yet to explore.”

Guerrilla Street Food joins a growing list of food trucks that have added brick-and-mortar spaces to their operations. Lulu’s Local Eatery opened in May 2014 in the same neighborhood, and Seoul Taco relocated to a larger location at 6665 Delmar Blvd. in University City in December 2014.

Can’t wait until April to get your Filipino fix? It’s business as usual on the food truck, which will continue to roll after the brick-and-mortar opening. Hardesty is also opening a Guerrilla Street satellite kitchen at 33 Wine Bar at 1913 Park Ave., in Lafayette Square. The food begins flying this Friday, Jan. 23, and will continue every Friday and Saturday night.

-photo by Michelle Volansky

 

The Scoop: Chefs on the move

Tuesday, December 4th, 2012

Three area chefs are adding heat to an already hot restaurant scene. Brian Hardesty (pictured, left) co-owner of food truck Guerrilla Street Food, is planning to open a restaurant, as reported by St. Louis Magazine’s George Mahe. Hardesty, who was executive chef for the short-lived Root at Starr’s in Richmond Heights and who previously helmed now shuttered Terrene, plans to open his restaurant, Element, at 1419 Carroll St., on the doorstep of the Lafayette Park neighborhood.

Element will be a “modern American restaurant that is local, seasonal and affordable,” said Hardesty. Its home will be on the second and third floors of the former power plant for City Hospital. The industrial feel of the space – there will be a restaurant and a lounge as well as two outdoor terraces – is also one of the inspirations for the restaurant’s name, related Hardesty, adding that the name was abstract enough to give the concept and the cuisine some “freedom.”

Leeway will be key, Hardesty emphasized, since his newest project is still in its infancy. “We’ve got blueprints drawn out. But until construction starts, I can’t say when it will be completed. Summer of 2013 is totally a guess. It’s more like, ‘hope [for] summer.’”

While Hardesty is excited to be back in the world of fine dining, he is still involved with Guerrilla Street Food, noting that he and his business partner, Joel Crespo (pictured, right), remain on the hunt to find the right brick-and-mortar place for their Filipino fusion operation. “We’re not in any hurry,” he said in regards to that business move.

John Perkins, chef-owner of underground dining and mobile catering business Entre, is another local food figure making moves. Starting in January, Perkins will be holding month-long, themed restaurants at 360 N. Boyle Ave., in the Central West End, another news item that Mahe was first to report.

Perkins’ first concept is chicken-themed Le Coq. Why chicken? “I love chicken, and I feel like it’s not very well appreciated as an ingredient,” said Perkins. “We’re trying to improve its reputation, [to show] that you can do a lot with chicken, use it a lot of ways. Pretty much every dish on the menu has chicken on it.” To get an idea of the pointedly poultry menu, check out the November 26 post on Entre’s Facebook page.

Le Coq is one of four concepts that Perkins has planned. Following Le Coq, and likely to debut in April, is A Good Man is Hard to Find. The concept, inspired by Flannery O’Connor’s short story that explores tensions between the old and new South, will feature Southern comfort food. This summer will see the arrival of a vegetarian restaurant, Green. The fourth concept, Black Walnut, will feature dishes prepared from hyper-local food sources.

Le Coq (and subsequent concepts) will operate for one month only, Thursday through Saturday, serving dinner from 6 to 10 p.m. At Le Coq, diners can choose from a 3-course prix fixe for $35, a 5-course prix fixe for $55, or a chicken dinner for four that runs at $160. The latter, noted Perkins, will also be available for carryout. Reservations to Le Coq are not necessary but will be accepted. Perkins is in the process of updating the Entre website so that reservations can be made online.

Finally, Jon Dreja is the new executive chef at Franco, as reported first by Evan Benn of the Post-Dispatch. Dreja replaces Kris Janik, who took over this spring when Chris Williams moved over to Nico, Franco’s sister restaurant in The Loop, to help open the new eatery. Dreja has worked for restaurateurs Paul and Wendy Hamilton at Eleven Eleven Mississippi and most recently at Vin de Set.

Drink This Weekend Edition: Raise the Bar competition should be cocktailian destination this Sunday

Friday, October 19th, 2012

When we cocktailians hear that St. Louis’ top bartenders are assembling in one place, there’s no question as to where we’re headed. This Sunday, check out the Raise the Bar cocktail competition, a cocktailian’s dream, happening in the Roberts Galerie downtown. Need convincing? Here are five reasons to get to 1224 Washington Ave., on Sunday from 5 to 9 p.m.

The drinks, of course. The audience wants to taste the concoctions, not just watch them get shaken and stirred while the judging panel gets to indulge. At Raise the Bar, eight area bars – Taste, Sanctuaria, Salt, BC’s Kitchen, Blood & Sand, DeMun Oyster Bar, Eclipse and Boogaloo – will be competing, with representatives from each bar preparing three cocktails. That’s a total of 24 drinks, all of which attendees can sample. Add to those samples an open bar serving beer and wine, plus cocktails made with sponsor spirits Four Roses bourbon, Square One vodka, Broker’s gin, Plantation rum, Pierre Ferrand cognac and Isle of Skye Scotch whisky. You shouldn’t have a problem finding a drink (or 11) to suit your palate.

Watch up-and-coming bartenders. Raise the Bar is a unique competition because it pits bar teams – as opposed to individual bartenders – against one another. The teams are judged on their cocktails, as well as showmanship, presentation, personality and knowledge of the craft. With multiple bartenders on each team, the competition will provide a glimpse of some of the area’s rising shakers, rather than just the familiar faces we all know and respect.

Support a good cause. Tickets are $50, with $5 from each ticket benefiting area food bank Operation Food Search. If you purchase a ticket at the door and bring a canned food item with you, you’ll receive a $5 discount off the ticket price.

Enjoy food from the food truck Guerrilla Street Food.  Drinking on an empty stomach? Bad idea. Your ticket includes hors d’oeuvres from this Filipino fusion food truck, guaranteed to satisfy your hunger pangs.

Check out a new venue. The competition is taking place at a new event space, The Galerie, located in the Roberts Galerie building at 1224 Washington Ave. With local art on display, a DJ in the house and non-stop bartender action, you’ll have more than enough eye and ear candy to keep you contented.

For more information or to purchase your ticket online (and pick it up at will call on Sunday), go here. Tickets will also be sold at the door.

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