Rooted in
Armenia.
Born in Lebanon.
Raised in Los Angeles.
Picture Beirut in 1962, the “Paris of the Middle East” – vibrant, radiant, and a culinary paradise. But for Vartkes Iskenderian, stuck running a dingy pinball arcade, it was a grind to support his wife, Margaret, and their three kids. Hungry for more, he gambled everything on a tiny chicken joint, slaving over a rotisserie oven until he achieved golden, crispy perfection. He dubbed it “Zankou,” after a tiny Armenian river, hoping it’d be his big break.
At first, it flopped. Zankou sold only two chickens the first day it opened.
Then, word spread. Locals swarmed, snagging their chicken fix for hearty feasts. Margaret’s zingy garlic sauce, toum, made every bite legendary. Zankou became Beirut’s hottest buzz. Until paradise crashed by the ’70s – civil war hit, and the Iskenderians fled to the USA. Vartkes and Margaret doubted Americans would like their food, but their son Mardiros said, “carpe diem”. In 1984, he brought Zankou to Hollywood, adding juicy shawerma and golden falafel to the menu.
From a scrappy, hole-in-the-wall, it soared. Now, Mardiros’ wife and their four sons run a growing chain. A SoCal icon, Zankou continues dishing delicious, wallet-friendly eats. It’s fast-casual Armenian and Lebanese with soul.
Redefining fast-casual comfort.
We combine the ease of fast-casual dining with the warmth and richness of family recipes passed down through generations. Every dish is made from scratch with fresh ingredients. Every order is made with care. Even our pita bread is picked up fresh each morning from a bakery in Santa Ana.
In one bite, you’ll taste the difference.
Hand-sliced to order.
In 1991, Mardiros Iskenderian coined the word ‘Tarna’—meaning ‘turns’ in Armenian—to describe our signature Chicken Tarna: hand-cut chicken, marinated in authentic spices and flame-broiled on a vertical spit. It’s served alongside our USDA Choice Tri-Tip Shawerma, also fire-roasted to juicy, caramelized perfection.
