Karen Kilgariff

But the story behind it is kind of fascinating because it's like, so in Los Angeles, there's a city that's right behind the hill that says Hollywood on it, right behind that city. is both Burbank and Glendale. I mean, right behind that mountain is Burbank and Glendale. And Glendale has the single largest population of Armenian people that isn't Armenia in the world. Wow. It's huge.

But the story behind it is kind of fascinating because it's like, so in Los Angeles, there's a city that's right behind the hill that says Hollywood on it, right behind that city. is both Burbank and Glendale. I mean, right behind that mountain is Burbank and Glendale. And Glendale has the single largest population of Armenian people that isn't Armenia in the world. Wow. It's huge.

And Armenians came there after they were there was the Turkish genocide, which there we see parades about and and flags about. And it's like it's weird because I never heard of anybody being Armenian until I moved to L.A. And now I feel like I know a ton of stuff about the Armenian culture simply because like I live in Burbank, I live close to Glendale. Yeah.

And Armenians came there after they were there was the Turkish genocide, which there we see parades about and and flags about. And it's like it's weird because I never heard of anybody being Armenian until I moved to L.A. And now I feel like I know a ton of stuff about the Armenian culture simply because like I live in Burbank, I live close to Glendale. Yeah.

So anyway, this is, this, um, restaurant Zancou chicken was started originally in Beirut, Lebanon by a man named, uh, Vart. Oh, and the pronunciation on this is going to, if you're Armenian or if you're just not, uh, a Valley girl, it's going to offend you. Uh, Vartkis Iskandarian and his family started the first Zancou chicken in Beirut in 1962. Oh, wow. And, um,

So anyway, this is, this, um, restaurant Zancou chicken was started originally in Beirut, Lebanon by a man named, uh, Vart. Oh, and the pronunciation on this is going to, if you're Armenian or if you're just not, uh, a Valley girl, it's going to offend you. Uh, Vartkis Iskandarian and his family started the first Zancou chicken in Beirut in 1962. Oh, wow. And, um,

Then they brought it over here in 1983. And it was... The chain actually was opened by Marderos, who is the son. And his parents were not interested in having a restaurant in America. They wanted to do dry cleaning, maybe go into the suit business. They looked into all these other businesses that were more kind of reliable than a restaurant. But...

Then they brought it over here in 1983. And it was... The chain actually was opened by Marderos, who is the son. And his parents were not interested in having a restaurant in America. They wanted to do dry cleaning, maybe go into the suit business. They looked into all these other businesses that were more kind of reliable than a restaurant. But...

uh, Marderos believed that this, he looked around and he saw how few, um, Middle Eastern restaurants there were with so, with such huge populations of people that would appreciate the food. There was almost no food to feed them. That was like from their home. Totally. Um, so they opened their first restaurant, um, at the corner of sunset and Normandy, um, in East, uh, East LA. Hello. Hey. And, um,

uh, Marderos believed that this, he looked around and he saw how few, um, Middle Eastern restaurants there were with so, with such huge populations of people that would appreciate the food. There was almost no food to feed them. That was like from their home. Totally. Um, so they opened their first restaurant, um, at the corner of sunset and Normandy, um, in East, uh, East LA. Hello. Hey. And, um,

The LA Times said it's the best roast chicken in town at any price, which is kind of really saying something for the old she-she restaurants they have here. The Zagat Guide would say that Zanku was one of America's best meal deals.

The LA Times said it's the best roast chicken in town at any price, which is kind of really saying something for the old she-she restaurants they have here. The Zagat Guide would say that Zanku was one of America's best meal deals.

America, not just LA, which is cool. Jonathan Gold, who's a very famous food writer, he adores Zancou chicken, reviewed it and said the chicken was superb and nothing in heaven or on earth compares with the garlic paste. Oh my God, that garlic paste. The garlic paste is what everybody talks about. And it was invented by Marderos' grandmother. Shut up. Shut up.

America, not just LA, which is cool. Jonathan Gold, who's a very famous food writer, he adores Zancou chicken, reviewed it and said the chicken was superb and nothing in heaven or on earth compares with the garlic paste. Oh my God, that garlic paste. The garlic paste is what everybody talks about. And it was invented by Marderos' grandmother. Shut up. Shut up.

And his mother makes it, made it all by hand. So it was a secret recipe. People still don't know what's in it. It's this white paste that you get with your chicken and your rice and your hummus and your pita. It's this little tub. It's like on the side. And it is.

And his mother makes it, made it all by hand. So it was a secret recipe. People still don't know what's in it. It's this white paste that you get with your chicken and your rice and your hummus and your pita. It's this little tub. It's like on the side. And it is.

tangy and pungent and garlicky but there's something else going on it's kind of like butter like you can't figure out all you want to do is eat it and put everything that you eat into it then for the next day you're belching garlic yes it's like filled with garlic you reek of it's it's quite an experience yes So that was kind of their secret weapon.

tangy and pungent and garlicky but there's something else going on it's kind of like butter like you can't figure out all you want to do is eat it and put everything that you eat into it then for the next day you're belching garlic yes it's like filled with garlic you reek of it's it's quite an experience yes So that was kind of their secret weapon.

Aside from the fact that they figured out that other rotisserie chicken places, they realized you have to move the chicken itself and you have to play with the temperatures. You can't just keep it on one temperature all the time.

Aside from the fact that they figured out that other rotisserie chicken places, they realized you have to move the chicken itself and you have to play with the temperatures. You can't just keep it on one temperature all the time.