Brindis Mediterranean Cuisine, located at 180 W. Continental Rd. #178, Green Valley, AZ 85614, hosted the Tucson Foodie team for lunch.
Manager Ibrahim Aslan previously owned Turkish Kebab House (formerly known as Turkish Grill House) before selling it. He then joined the team at Brindis Bistro & Bar, which focused on pizza, panini, and soup. Upon joining, the restaurant rebranded and changed the menu to feature Turkish food while still utilizing the wood-fired brick oven.
Upon arriving, the brick oven immediately greets guests.
Inside, diners find a relaxed atmosphere with simple wooden tables, framed artwork, and a rustic wine-themed decor. The cozy dining room and casual bar area provide an intimate environment, ideal for relaxed meals and gatherings.
Outside, the inviting outdoor patio is shaded by large umbrellas and lush greenery.
The Mixed Appetizer Sampler featured an array of all their cold starters — the fluffy, sesame rich hummus, creamy roasted eggplant babagannush, chunky fried eggplant and bell pepper shakshuka, fresh dolmas fragrant with currant and herbs, dill-forward tzaziki, and bright and saucy tabbouleh with heart bites of bulgur.
While using the piping hot steamy bread to dip works for some of these, use a fork for the chunkier bits. Dipping cucumber instead of bread works as a bright palate refresher.
The toasty and slightly brittle Lahmacun (prounounced lah-mah-joon) features a thin spread of tomatoey spiced ground beef. Top it with the provided side of fresh tomato and parsley, squirt on some fresh lemon, then roll it up for a hearty bite.
While the menu offers several types of pide, stuffed Turkish flatbread, this trip provided two versions. The intense heat of the wood fire creates a crisp crust that is also delicate enough to fold.
The Spinach Pide features a combination of spinach, cheese, onion, bell peppers, butter, and herbs.
The Brindis Mix Pide combines chopped lamb, ground beer, mozzarella, pastrami, and butter.
The casserole dishes are named more so for the sizzling plate they are served in; don’t expect something creamy from the Midwest. The Chicken Casserole features hunks of juicy chicken (breast in this case, but the menu says thighs) with tomato, bell pepper, garlic, butter, and herbs with a side of rice.
The Lamb Casserole featured the same components, but instead of chicken, chunks of lamb. Here, it was cooked medium-well with a touch of pink in the center while still retaining tenderness.
While the flatbreads seem obvious with the brick oven, most of the hot dishes incorporate the wood fire as well. The char of the veggies incorporate savory complexity without too much bitterness.
The Lamb Shank, cooked in the wood fire overnight, falls off the bone with the slightest pressure from a fork.
The grilled Mediterranean Sea Bass features lightly crisped skin with meat that easily flakes off the bone. Don’t sleep on the vibrant side salad.
Not pictured: homemade drinks, such as the hibiscus tea with lemon, cloves and cinnamon. Baklava is available in either walnut or pistachio. The thick and milky sweet Rice Pudding is served cold with a bruleed top.
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