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Posts Tagged ‘Joel Crespo’

Guerrilla Street Food will open a location in The Delmar Loop

Monday, October 30th, 2017



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 to open second STL location in new Trops

Thursday, December 1st, 2016


 { 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.

The Scoop: Guerrilla Street Food to open Chicago location

Monday, March 14th, 2016



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.


Sneak Peek: Guerrilla Street Food on South Grand

Monday, July 20th, 2015



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:


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-photos by Michelle Volansky 

Food trucks find ways to let customers give back

Friday, December 2nd, 2011

100211_charityAs the food truck trend has officially entered here-to-stay territory, a few area mobile culinary mavens are using their booming business models to offer curbside customers more than just pizzas and tacos. They’re giving them a chance to give money to a good cause.

Beginning today, Pi on the Spot will be roaming the streets with the dual purpose of feeding St. Louisans and helping worthy causes, as reported earlier this week by Chrissy Wilmes of the Riverfront Times. Rather than designate a single charitable organization as the regular beneficiary of its monetary donations, Pi will follow a charity-of-the-day model. Today, 50 percent of sales go to local nonprofit Meds and Food for Kids.

If you are one to tip the food truckies, Shell’s Coastal Cuisine gives you a good reason to eat its “Floribean” fare as well. Each month since it hit the streets this May, Shell’s has donated one-third of its tips to a charitable cause. The tips earned during the month of November went to Crisis Nursery. The designated charity is determined each month by a vote on Shell’s Facebook page.

Finally, come spring, the folks at Guerrilla Street Food will switch into the charitable mode when they begin “battling” brick-and-mortar restaurants with proceeds to benefit a yet-to-be-determined charity. The truck’s kitchen brigade will serve up Filipino food “re-imagined” to match the style of the restaurant against which they are competing. “So, if it was a sushi place, we would invent Filipino sushi,” explained Guerrilla Street Food co-owners Joel Crespo and Brian Hardesty.

Extra Sauce: More from our conversation with Guerrilla Street Food’s Brian Hardesty and Joel Crespo

Tuesday, June 7th, 2011

060711_gsfIn this month’s Chef Talk interview with Brian Hardesty and Joel Crespo, partners in Guerrilla Street Food – one of St. Louis’ newest food trucks – the culinary duo told us about the hoops they’ve had to jump through to get their food truck up and running, a few highlights from their creative menu and how they implemented their full kitchen into their tricked-out truck. Now, in the second part of the interview, Hardesty and Crespo reveal where the idea for their food truck came from, Hardesty’s decision to leave his top job at Terrene for the venture and where we will be able to track down Guerrilla Street Food once it hits the streets. To read the second part of the interview, click over to our Extra Sauce section.

— Photo by Ashley Gieseking

The Scoop: Guerrilla Street Food adds to growing fleet of area food trucks

Tuesday, January 11th, 2011

011011_guerrillaSome folks in the Twitter world have known since late fall that Guerrilla Street Food was coming to St. Louis, but it wasn’t until today that owner Brian Hardesty was ready to talk in detail about his food truck venture.

Hardesty, currently executive chef at Terrene, and longtime friend Joel Crespo plan to hit the streets with their food truck this April. While Hardesty and Crespo will pick up their vehicle – one that they hope to one day covert to biodiesel – at the end of this month, Hardesty told The Scoop that they’re still in the process of securing licenses to do business in St. Louis City and County.

Guerrilla Street Food will feature a rotating menu of grilled food or, clarified Hardesty, “things that we can do on a grill.” Hardesty described the concept as “affordable food that is perfect for eating while walking down the street.” Sandwiches are a yes, but so are some Asian items. Crespo has quite a bit of expertise in Filipino cuisine, said Hardesty, so look for the duo’s interpretation of steamed pork buns, known as siopao, and other Filipino street food. Hardesty also noted that the food would be made fresh on the truck, and that they will be using local products as much as possible, including proteins like beef, pork and chicken. As part of the plan to serve from-scratch food, Hardesty and Crespo will also be making their own bread.

A Web site is still to come, but you can keep track of the food truck on Twitter (@guerrillastreet) or check them out on Facebook.

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