Mediterranean Culinary Traditions and Signature Flavors Shine at Zov’s

The evolution of Orange County’s dining scene is deeply intertwined with Zov’s, a pioneering culinary institution built on generational family recipes. Across its locations at Orchard Hills Shopping Center and Newport Coast Shopping Center, the restaurant showcases the vibrant, heart-healthy attributes of the Mediterranean diet. By pairing traditional spices and scratch-made techniques with seasonal local produce, Zov’s continues to define Southern California’s approach to wholesome, premium dining.

HOW ZOV’S BLENDS MEDITERRANEAN ROOTS WITH CALIFORNIA PRODUCE

“Our story began nearly 40 years ago with my mother’s original recipes,” says Armen Karamardian, CEO of Zov’s and son of founder Chef Zov Karamardian. “Our menu’s appeal and longevity rely on balancing premium, seasonal ingredients with the comforts of a home-cooked meal.”

When Chef Zov Karamardian opened her first location in 1987, her cooking style introduced a new perspective to the region. At the time, Orange County diners were unfamiliar with components like tahini, chickpeas, and sumac. Zov became an educator, hosting cooking classes and teaching guests how to pronounce “hummus.”

Today, those traditional foundations integrate seamlessly with coastal California agriculture. House-made mezze platters, filled with smooth hummus and smoky baba ghanoush, remain fundamental to the dining experience, showcasing how simple, raw ingredients transform into complex flavor profiles.

FOOD AS MEDICINE: PIONEERS IN WHOLESOME EATING

Long before wellness trends dominated the culinary landscape, Zov championed the therapeutic benefits of a balanced diet. Her expertise led to collaborations on anti-inflammatory and heart-healthy Mediterranean menus with UCI’s Susan Samueli Integrative Health Institute. Additionally, the culinary team prepared nutrient-dense meals for the Max Love Project, supporting pediatric cancer patients and their families.

“We’ve been the pioneers of the Mediterranean diet here in Orange County,” notes Zov’s daughter, Taleene Karamardian, who directs creative and operational initiatives. “It is inspiring to see the widespread recognition of food as medicine, a concept my mother advocated for decades ago.”

THE CULINARY REGISTRY: CELEBRITY CHEF MILESTONES

Chef Zov’s contributions to the culinary arts earned national recognition, cementing her status within American food culture:

• The Julia Child Connection: Zov hosted a culinary event for her mentor, Julia Child, presenting America’s first modern celebrity chef with a curated spread of walnut caviar, house hummus, and Greek olives.
• Philanthropic Dinners: Zov partnered with celebrity Chef Emeril Lagasse to organize high-profile charity dinners, raising substantial funds for local community initiatives.
• James Beard Foundation Honors: The prestigious James Beard Foundation recognized Zov for her technical skill, inviting her to cook at the historic James Beard House in New York City multiple times.

A THREE-GENERATION FAMILY ENTERPRISE

While the accolades reflect professional success, family collaboration remains the core architecture of the brand. Zov’s husband, Gary, paused a three-decade career in aerospace to support the daily operations of the restaurants.

Their children eventually stepped into leadership roles to guide expansion, and recently, granddaughter Morgan joined the team to oversee branding and marketing. This multigenerational commitment ensures that while the business scales, the integrity of the kitchen remains unchanged.

WHAT TO ORDER: MENU HIGHLIGHTS AT ZOV’S

For those exploring the menu, these curated, kitchen-tested dishes represent the pinnacle of Zov’s culinary execution:

• Signature Mezze Platter: A sampling of hummus, lebni, tabouli, baba ghanoush, muhammara, roasted red pepper feta dip, tomato-cucumber salad, Armenian string cheese, marinated olives and warm pita break. Perfect for table sharing or as a vegetable-forward main course.
• Kebab Trio: Skewered beef filet, marinated chicken breast, and garlic shrimp with grilled lemon. Served over fluffy jasmine rice pilaf and a crisp tomato-cucumber salad.
• Banana Chocolate Chip Bread Pudding: Warm bread pudding utilizing French pastry techniques, topped with vanilla ice cream and caramelized banana. Inspired by Julia Child’s classical methodologies paired with California warmth.