The Daily Telegraph
William Sitwell ran hot and cold on a new Sicilian in Brum’s Jewellery Quarter, where the décor – in particular “walls that attack you, like a titanic clash of ideas” – clearly set his critical faculties on edge.
Service was “charming”, though, while half a spatchcock chicken was “a tremendous success of charred skin, soft, juicy flesh and trails of the Italian leafy rapini”. Bresaola, tenderstem broccoli and butterhead lettuce also met with William’s approval.
But a ‘32 HR ox cheek crispy lasagne’ was both overcooked and over-crispy, while “a long, winding curl of Sicilian fennel sausage with butter beans was more depressing away-school-match tea of sausage and beans than glorious rustic supper”.
William Sitwell - 2026-06-01The Guardian
Grace Dent found the “happy hubbub” of satisfied diners in Brum’s Jewellery Quarter at a “small, Sicilian and scrappy” restaurant from Angelina Adamo, a chef whose motto is “Bite off more than you can chew”.
“Vieni’s menu is hearty, not trendy,” writes Grace. It’s 32-hour ox cheek crispy lasagne in slices as a starter – “lots of depth, lots of softness. The ultimate cuddle on a plate”; Pyefleet oysters with British strawberry and champagne vinegar; seabass crudo with peaches, basil and green chilli; and ruffled ribbons of mafaldine with vodka tomato sauce.
Adamo is also adept at arancini – not the “piddly quail’s egg-sized arancini so popular in Britain”, but a “magnificent object” stuffed with peas, broad beans and pecorino and perched in a puddle of tomato sauce.
Grace Dent - 2026-07-19
