The Founder of Guerrilla Food Is Opening a Carryout Spot Near Palmer Park [Updated]

Meiko Krishok, founder and operator of Guerrilla Food and the popular seasonal food truck Pink Flamingo, is opening a new carryout restaurant and commissary kitchen near Palmer Park.

Krishok announced the location on social media on Sunday, March 18, writing: “Our new home! It’s a work in progress, but we will hopefully be opening soon.” The location is listed as 17740 Woodward Ave., a property formerly home to a Bread Basket Deli restaurant.

Krishok started Guerrilla Food in 2012, selling meals out of an Airstream trailer that’s known as the Pink Flamingo. The trailer is typically be found parked at 2746 Vermont St. in North Corktown during the spring through fall. There, Krishok and her team serve weekly meals in a garden setting complete with a fire pit and patio furniture.

Krishok approaches the menu for Guerrilla Food with a holistic “food as medicine” philosophy that focuses not only on consumption, but also on educational aspects of eating, how food is sourced, and how it’s produced. Dishes change depending on the season but past menus have included items like rice balls, curry veggie wraps, chicken satay lettuce wraps, pulled pork with cherry barbecue sauce, and rice bowls with roasted veggies.

During Pink Flamingo’s off-season, Guerrilla Food sometimes makes appearances on Revolver’s pop-up dinner schedule. On top of that, Krishok offers catering services and sells subscriptions for soup.

Reached by Eater, Krishok says that the shuttered Bread Basket Deli was an ideal building for the Guerrilla Food operation because the space was already build out with the majority of the footprint devoted to kitchen space. That made it a good fit for Guerrilla Food’s catering operation. The location will also serve as a year-round location for the restaurant with grab-and-go items, Hyperion Coffee, a seasonal hot bar, and a juice bar.

Krishok and her team has spent the last few months thoroughly cleaning the building from top to bottom. The restaurant is about to enter the final inspection process, although Krishok doesn’t have a definite date for the opening at this time.

As for the popular seasonal pop-ups with the Pink Flamingo, Krishok is planning on keeping them going on Thursday evenings spring through fall. “We really love doing that event just because of the vibe of that space and just being outside,” she says, adding that it also draws attention to the local farming community.

Stay tuned for more updates on Guerrilla Food’s opening date.

Update, 4:49 p.m., March 29: This story has been updated with comments from Meiko Krishok.

This story was originally published on March 19.

• All the Pink Flamingo Coverage [ED]
• For Meiko Krishok, Food Is a Pathway to the Past and the Medicine of the Future, One Meal at a Time [MT]
• All Coming Attractions Coverage [ED]