Brindis Bistro & Bar

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. Outside, the inviting outdoor patio is shaded by large umbrellas and greenery. The Mixed Appetizer Sampler features 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.