"You Choose" — Baked in Brick

Each week we walk into a restaurant and make the staff order for us

Venue: Baked in Brick, Gibb Street The Custard Factory, B9 4AA; Website
Choice: Ragu and mushroom calzone (£10) Chooser: GM

It's like buses, isn't it? You wait almost four decades for a decent Birmingham pizzeria then five come at once. To add to Otto, Laghi's, Peel & Stone and Alicia's Microbakehouse, comes Baked In Brick, the Custard Factory-based venue of the street food awards velcro of the same name. Echoing the 
classic Mini that owner Lee Desanges converted into a barbecue and pizza oven and took on the road, the nose of a red Mini hangs as a centrepiece above the boothed seating. Lee's nicked his GM, Richard, from The Button Factory and you can tell the tattooed Front of House honcho is revelling in the restaurant readjust. He's got just one beef shin ragu and wild mushroom calzone left, he says, as the table adjacent, who arrived just after us shuffle uncomfortably. They're right to. That calzone has our name on it. It did, after all, win Lee 'Best Main Dish' at the European Streetfood Awards. Thunderously rich, the tender meat spills out of its doughy domain at the first glimpse of a fork, like Neywmar hitting solid earth within two metres of a defender. Taste it solo. Divine. Totally and utterly divine. But scoop it into the airbubbled base, wrap it into a small parcel and plunge the lot, fingers and all, into the Colston Bassett blue stilton dip and suddenly your faced squarely with one of Birmingham's best mouthfuls. A bite you feel deep in the soles of your feet and in the atriums of your by-now smitten little heart. Be in love. Give your soul to a calzone. Sample menu


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