xml:space="preserve">
xml:space="preserve">
Advertisement
Advertisement

Gypsy Queen's restaurant nears opening in Hampden

The owners of the Gypsy Queen Cafe food truck will soon open Gypsy's Truckstaurant, a restaurant-food truck hybrid in Hampden.
The owners of the Gypsy Queen Cafe food truck will soon open Gypsy's Truckstaurant, a restaurant-food truck hybrid in Hampden. (Algerina Perna / Baltimore Sun)

The food truck-restaurant hybrid by the owners of the Gypsy Queen Cafe is preparing to open its doors in Hampden.

Gypsy’s Truckstaurant is on track to open in the coming months at 3515 Clipper Mill Road, owner Tom Looney said.

Advertisement
The owners of the Gypsy Queen Cafe food truck are getting back to their roots with a new restaurant planned near Hampden.

The space will undergo a final round of inspections next week, and Looney said he will have a better sense of its opening time frame after he receives approval from the city’s building, health, liquor board and fire inspectors.

“We’ve just got a few hoops to jump through,” Looney said.

Advertisement
Advertisement

A large food truck will serve as the main kitchen for the “truckstaurant,” and seating will be available inside for about 90 guests. Its menu will combine dishes from the Gypsy Queen Cafe and Helen’s Garden, a restaurant the Gypsy Queen team owned before pursuing a business on wheels.

Owned by Looney, Annemarie Langton and Ed Scherer, Gypsy’s Truckstaurant was originally slated to open last spring. The cost of the build-out delayed the opening, Looney said.

Baltimore’s ban on food trucks operating within 300 feet of a brick-and-mortar business with a similar product is too vague to enforce, a city circuit court judge ruled Wednesday.

“We built it, handmade it ourselves,” adding to the space as their budget allowed, Looney said.

Looney said “like any good business owner,” he’s nervous about opening in a time when a spate of other prominent Baltimore restaurants are shuttering. But he’s optimistic the “truckstaurant” will thrive.

Advertisement

“I think it’s a good opportunity right now,” he said. “There’s a niche for somebody else to come in, and our concept is unique and different and we’re going to emphasize good service and good food.”

Recommended on Baltimore Sun

Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement