Zov’s Appears Set to Expand Its Tustin Flagship Into Neighboring Space

Plan review for 17420 17th St. points to a larger restaurant as Campo on 17th redevelopment moves ahead

Maressa Ribeiro News Writer
The restaurant Chef Zov Karamardian opened the original Zov’s in Tustin in 1987 (Image credit: Facebook: Zov's)

Zov’s may be expanding its original Tustin restaurant into a larger space next door. A plan review lists new restaurant construction of between 6,000 and 29,999 square feet at 17420 17th St., Tustin, a few doors from Zov’s current address at 17440 E. 17th St. Yelp lists the El Torito that occupied that space as closed. A timeline for the move to the new space has not been announced.

The Smith Allen Group reports that Zov’s Tustin flagship will stay open during construction and then reopen as an anchor tenant in an expanded and remodeled 8,200-square-foot space. That size falls within the range listed in the plan review.

Chef Zov Karamardian opened the original Zov’s in Tustin in 1987, and three generations of the family now run the business, according to the Smith Allen Group. The company also operates in Irvine, Newport Coast, and San Clemente, where it opened on Avenida Del Mar in April. A fifth location is planned in Costa Mesa, in the former Playa Mesa space at 428 E. 17th St., with an opening expected in late 2026.

Zov’s serves Mediterranean and California cuisine. According to the company’s website, its all-day menu includes a mezze platter with hummus, lebni, tabouli, babaganoush, and muhammara, along with eggplant fries, kofta, and Armenian flatbread. Kebob plates of chicken, filet, lula, or garlic shrimp come with jasmine rice pilaf and yogurt mint sauce. Main plates include harissa roasted chicken, pistachio roasted sea bass, rosemary rack of lamb, and Zov’s signature meatloaf. The golden lentil soup is a family recipe passed down through four generations. Locations also offer weekend brunch, dessert, and bar menus

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Maressa Omena is a diversity-thirsty journalist who believes every dish comes with a history worth telling. With more than a decade of experience in journalism,m podcasting, and digital communications, she focuses on uncovering the people and stories behind the headlines and the menus. A thrift shopper of vintage cookbooks and a former catering professional, her connection to food goes beyond writing: it's shaped by a deep appreciation for the craft and community of the industry. She is inspired by the stories that turn meals into moments of connection. Outside of work, she enjoys traveling and exploring cultural diversity in search of new flavors and perspectives.
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