Zov’s Restaurant Group is preparing to open its first San Clemente location, bringing the longtime California-Mediterranean brand to Avenida Del Mar as early as spring 2026.
Founded in 1987 by Chef Zov Karamardian, Zov’s has grown into a family-run culinary institution with restaurants in Tustin, Newport Coast and Irvine. CEO Armen Karamardian — Zov’s son and a second-generation operator — said the new San Clemente restaurant will carry forward the signature dishes and hospitality that have defined the brand for nearly four decades.
Karamardian said the company has owned the building for several years, working through delays as they prepared to convert the downtown space into what he describes as a “coastal, light, bright” restaurant with indoor-outdoor dining, a large bar and an upstairs private dining space overlooking Del Mar. Unlike the Tustin flagship, the San Clemente location will not include a bakery, though the menu and cocktail program will remain consistent with the brand’s other restaurants.
Zov’s expansion into San Clemente, he said, reflects the city’s walkability, strong sense of community and active dining culture.
“The locals are very passionate about their community,” Karamardian explained. “Once we’re in a community, we feel it’s important to support that community.” He added that nonprofit partnerships, school involvement and youth-focused support are core elements of the company’s 38-year history.
The menu will feature Zov’s longtime signatures, including the roasted rack of lamb with pomegranate-garlic reduction, the mezze platter, herb-crusted salmon with za’atar, lamb burger, angel hair pasta and the brand’s well-known “ridiculous sundae.” While no new dishes are planned exclusively for San Clemente at this time, Karamardian said the company regularly adapts offerings based on guest feedback once a new location opens.
The restaurant’s design is described as “coastal casual with an upscale feeling,” with finishes and a refreshed aesthetic not currently found in Zov’s other locations. Karamardian said the San Clemente restaurant represents a “2.0 reimagining” of the brand, tailored specifically to its coastal surroundings.
Hospitality, he emphasized, will remain central. Longtime team members and family will be on-site during the opening period, and the company plans extensive pre-opening training, soft-open events and community engagement to introduce the restaurant to local residents.
“We want guests to feel at home, comfortable and welcomed the moment they walk in,” Karamardian said.
Construction and finishing work are underway, with the company focused on completing the interior build-out before launching staff training. Zov’s currently anticipates opening in early 2026 — “spring 2026 or sooner,” according to Karamardian.
Zov’s will share photos of select menu items with the SC Times as part of its pre-opening materials, and the company says it looks forward to becoming part of the downtown dining scene once doors open.
Dining and Cooking