Thirty years ago Chef Zov Karamardian (now known for her unique Middle Eastern-fusion cuisine) opened her modest Bistro in 1,200 square feet in the Enderle Center in Tustin. Today Zov’s is the largest food tenant in the Enderle Center (12,000 square feet) with additional busy locations in Anaheim, Irvine, Newport Coast and John Wayne Orange County Airport. We celebrate with her…
Zov is celebrating by offering popular menu items at throwback prices. During the last week of each month (through November 4th.) Zov’s locations in Anaheim, Irvine, Newport Coast and Tustin will feature one dish at its original menu price.
“These flavors represent the foundation of my cooking,” Chef Zov said. “Over the years some of these dishes may have come and gone, but seemingly they have not been forgotten. We’re excited to share these special menu items in celebration with our longtime guests.”
Happy to note The Orange County Register’s long-time Food Editor, Cathy Thomas, is back (after a year’s absence) contributing to the paper. This week’s feature is “Orange County chefs talk about – and share recipes for – the dishes they just can’t ditch.” One of these highlighted recipes is Zov’s creation of Sauteed Calamari with shallots, lemon, fresh herbs and chardonnay butter sauce.
Inspired by (and later a friend to) Julia Child, Zov has authored 2 popular cookbooks while growing her restaurant group to locations in Anaheim, Irvine, Newport Coast, Tustin and John Wayne Airport. San Clemente will debut next.
Zov’s was awarded the 2015 Small Business Award by the State of California, and Zov had the honor of cooking at the James Beard Foundation in Manhattan for the third time in late 2015. She was honored as the 2016 Golden Foodies Chef of the Year by the Orange County Restaurant Association.