Legendary street food vendor and Digbeth Dining Club regular, Baked in Brick, have announced their plans to open their first permanent restaurant in Birmingham's Custard Factory.
This will be the first brick and mortar venture for the Neopolitan pizza and chicken tikka experts, after spending the last few years regularly serving up their grub at weekly street food event Digbeth Dining Club.
Baked in Brick have made it big outside of Digbeth, too.
Last year they scooped two of the top awards at the European Street Food Awards in Berlin, winning 'Best Main Dish', and the very prestigious 'Best of the Best', beating national champions from eight other European nations for the title.
And in 2016 they were crowned 'Best of the Best' in the British Street Food Awards, after standing out amongst 3,000 entries.
Born in Birmingham, Baked in Brick have become international street food champions.
And if they're known for one thing other than their award-winning pizzas, it's their use of a 1964 Mini Cooper to cook their renowned street food.
Their chicken tikka skewers are cooked on a barbeque placed under the bonnet, and built into the back of the Mini is a wood fired oven, which is used to cook naan breads and Neopolitan pizzas.
Aiming to open in the coming months, the new restaurant will be a licensed 60-seater serving pizzas left, right and centre, and all baked in their wood fired pizza oven.
They won't just be sticking to everyone's favourite Italian comfort food though as street food will still be on the menu, and brunch will be available at weekends.
Speaking about his move from outdoor trader to restaurant owner Lee DeSanges, Founder of Baked in Brick, said:
"I'm trying to bring street food indoors - rustic but comfy, in a fun and bustling environment. I felt brick and mortar was a natural progression of my street food.
First and foremost it will be a wood fired pizzeria, but serving an express street food menu for lunch, and a wood fired brunch on a Saturday and Sunday."
Baked in Brick's permanent restaurant is expected to open in the Custard Factory by early May.
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Posted by Niamh CarpenterAdd a comment