ZOV’S ANAHEIM OPENS FOR LUNCH AND DINNER
ZOV Karamardian: Opened her new 130-seat restaurant, Zov’s Anaheim, at the corner of Katella and State College.
It’s a beauty! Architect/designer Charles Ramm has created a space that integrates the outdoor and interior spaces and includes a large bar as part of the centerpiece.
The restaurant is light and airy, a “city-fied” contemporary space.
There’s something magical when life’s events come full circle. That’s the case as acclaimed chef Louie Jocson (most recently partner/executive of Red Table in Huntington Beach), returns to Zov’s as director of culinary operations after a 25 year separation. He started his career in the restaurant business at 15 washing dishes and helping in the kitchen of Zov’s before enrolling in culinary school and working his way up the ranks at many of OC’s top restaurants in the ensuing years.
Irresistible Sumac Roasted Seabass with Caper Citrus Butter Sauce: The tart sumac brings out the sweet-edge of the fish. It represents the highly successful collaboration of two gifted palates – Zov and Louie.
The menu is a blend of Zov’s Tustin Bistro, her Cafes, plus plenty of new menu items, too.
Gorgonzola Nueske Burger: caramelized onion, arugula, sauteed mushrooms, Nueske bacon, Pinot Noir reduction sauce. Mmmm.
Deconstructed Banana Cream Pie: Incredible. Treasures in every bite.
Signature cocktails, craft beers, wines. These Triple Pepper Deviled Eggsare a hearty nibble. Aleppo pepper, toasted urfa pepper and a red pepper sauce – not over-the-top spicy, they are just-right spicy.
Zov’s Anaheim, 1801 East Katella (at State College), Anaheim
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