- The Archiv

Jimmy Z Grill
Lets talk about food!!!

OCPC - November 2004

I was craving something new. A friend suggested a chic and upscale restaurant close to the University of California, Irvine, which serves Persian inspired dishes presented in a modern and tasteful way. "Persian and American food fused together?" I said, confused. But my friend knew how picky I was with my taste in food, so when she confidently said, "You'll love it", I took her advice. So on a Friday afternoon, I ventured off towards this wonderful restaurant to meet the owner.

When I arrived at Jimmy Z Grill, I was delighted by the decor right off the bat. From the outside it is warm and welcoming. As soon as I got close, the door unexpectedly opened and a sharply dressed young man with a big, welcoming smile, ushered me in.

"Welcome!" he said, as I looked around thinking maybe he was talking to someone else. Nope, I soon found out that's just how the service at Jimmy Z's is; they make you feel right at home. As I walked through the restaurant, it was so exotic that I had to explore. I looked around and saw beautiful antiques and sharp decors. I examined two magnificent black cast-iron lions "guarding" the entrance- surely antiques- and rich colored draperies hung around the windows. Fine wood floors paired with beautiful tables and chairs, each neatly set with a bold red cloth napkin scrunched into each oversized wine glass. The ambiance is very romantic. Ideal for a candlelit dinner for two, but at the same time a great place for a social gathering with a group of friends.

The garden and patio area is cozy and backyard-like. As you walk out, the smell of the white roses, each hand planted by Jimmy himself, encompasses you. There are party lights that are hung from one end to the other giving it a feel of a summer wedding or garden party. A warm fire pit sits in the middle of the patio, sure to make things cozy on cooler nights.

As we made ourselves comfortable at one of the tables, a handsome man in a white sport jacket came over and greeted us. His energy and spirit really lit up the restaurant. It was Jimmy himself! As we talked we were joined by his beautiful Peruvian and German wife Suzette, who has been married to Jimmy for about 20 years now and has impressively mastered the Farsi language!

Jimmy Parvin was the renowned owner and chef of Forty Carrots as well as the award winning Garden Bistro, both in South Coast Plaza. He opened Jimmy Z Grill in December of 2000 with the concept for a restaurant that was 17 years in the making. His goal was to create a unique and exclusive menu inspired by classic Persian dishes with a touch of French inspired style and presentation. Jimmy has loved Persian cuisine ever since he was a young boy watching his mother in the kitchen. Through that, he put together his one of a kind dishes, each of which he views as a piece of art. Presentation is key and at Jimmy Z Grill; quality is preferred to quantity. Only the freshest herbs and spices are used in all their dishes, their breads are baked fresh everyday and their fish is bought fresh every other day. Their full bar caters to their clientele with only the finest liquors, and their wine list includes such fine wines such as the signature Shiraz, Darioush.

As we talked with Jimmy and Suzette, I became curious as to what the "Z" in Jimmy Z stood for. Was it just a catchy letter? No, Jimmy explained that the nickname his mother gave him as a boy was Jimmy "Zerang", which translates to intellectual or sharp. In fact, Jimmy was one of the top ten students in the country at the University of Tehran where he had the honor of being presented to the Shah. He eventually received his M.S. in industrial management and later received his M.B.A. from Chapman University. Through the years he has proven to live up to his nickname, and Jimmy Z Grill was born!

Jimmy has always been inspired by the way other cultures present their food. He explained that Persian dishes are so exotic and delicious, they deserve to be displayed that way. In most Persian restaurants, dishes are traditionally brought to us in a large oval plate with a side of Basmati rice accompanied by one to two strips of chicken or beef and a large grilled tomato next to it. Jimmy does it a bit differently. You get to experience the traditional Persian dishes infused with a modern touch. At Jimmy Z Grill you get contemporary cuisine and entertainment at a higher level.

Now let's talk about the best part - the food!

All I can say is yummy! (That's really what I said!) The absolute first thing that I recommend to start you off is the Chinese blueberry iced tea. It is simply fabulous; sweet with a tangy twist. Jimmy gets it specially imported and you can't find it anywhere in Orange County or Los Angeles.

Start off with a "mazzzeh" (not a spelling error folks), what Jimmy calls the appetizers. All the traditional Persian dishes are offered: Shirazi Salad, Kufteh Berenji, Dolmeh and KooKoo Sabzi. There are also items that have the Jimmy Z twist, as I like to call it. For example, a very delicious "mazzzeh" is the persian sushi, wrapped seaweed with sauteed ground sirloin, like traditional kabob koobideh, with herbs topped with wasabi and ginger. Simply mouth watering! If you can't decide on which appetizer to try, you can get the Three Bite Feast. This "sampler" comes on a three-story tiered silver platter and each level has an appetizer on it.

The menu also consists of Persian classic dishes with a California spin and American dishes with a Persian flair. There is everything from traditional Persian stews to charbroiled Chilean sea bass and even Spaghetti Bolognese. The one thing I love about the menu is that it has just the right number of choices. Not too overwhelming, yet there are many wonderful choices to please anyone's taste.

The clientele at Jimmy Z Grill includes many VIPs; professors, government officials, mayors and chief of police, to name a few. They have held many private parties for big name companies as well as a recent NIPOC dance event. It is a wonderful place to either bring a date or the whole family. They offer entertainment on Saturday nights, where a DJ or a live band plays after 10 pm, and will soon be offering hookahs. And if you're lucky, you may soon catch Suzette singing live on special nights!

Iran Transplant Makes Himself at Home With Jimmy Z
Irvine Eatery Offers Mixed Menu, Affordable Wines, Tempting Desserts, Inviting Atmosphere

EXECUTIVE DINING
by Fifi Chao

In an unassuming neighborhood mall tucked close to the University of California, Irvine, there’s a reasonably sophisticated restaurant that has gathered an appreciative clientele.

Customers at Jimmy Z Grill seem to know a good destination restaurant when they find one. We’ve encountered diners from Newport Beach, Turtle Rock and Costa Mesa, and naturally Irvine, enthusing over the food and friendliness at this attractive place.

One loyalist, in an impromptu moment recently, came to our table from his, just to inquire if this was our first visit, since he’s there often and hadn’t seen us before. This camaraderie among customers seems to be a natural element here. Perhaps it is the good attitude of the staff that spills over and makes diners want to compare notes on what they are eating and what favorite dishes should not be missed.

Jimmy Parvin, the chef and owner, was born in Tehran. Like so many Persian families who supported Iran’s shah, they left when Mohammed Reza Pahlavi was forced from power in 1979 and came to America in search of a better life. He and his brother obtained graduate degrees at Chapman University.

Jimmy, who has an engaging personality, found himself drawn to the hospitality industry, first with his restaurant Forty Carrots in South Coast Plaza and now with Jimmy Z Grill. He married Suzanne, who keeps things on keel in the dining room while he cooks. Jimmy found his greatest happiness in re-creating in this kitchen the dishes that made his family table in Tehran so memorable. Giving contemporary American food and some Mediterranean dishes their space, as well, he has a menu that’s well-rounded and most interesting. There is certainly something to suit every palate here.

A first visit to Jimmy Z Grill reveals an attractive dining room with generous use of wood, windows swagged in fabric, statuary, tables with linen cloths, an attractive cocktail bar and sufficient reminders that it’s a place to be comfortable while surrounded by an appealing motif. There’s also a fine looking gardenesque patio. On cool days, the space heaters and fire pit keep it cozy.

Fresh ingredients, from herbs and vegetables to meats and fish, are the cornerstone of Jimmy’s kitchen. Aromatic basmati rice dappled with saffron is featured as the starch on many plates and is in itself a treat. A good way to delve into the flavors here is to start a meal with the grilled white prawns cloaked in wild honey-Dijon mustard sauce. Crab meat and spinach wrapped in rice wonton envelopes with orange zest sauce, dolmeh (grape leaves wrapped around sautéed ground sirloin, herbs and barberries), calamari in ginger sauce and rock shrimp ceviche (marinated in fresh lime, with cucumber, onion and tomato) are other good introductions. There’s even bruschetta, quesadilla and several international salads that are worthy contenders.

I never wonder what to eat when I see this menu. Easy choices are peppercorn steak, rack of lamb and grilled center-cut pork chop in a cognac-enhanced sauce.

On the seafood front, there’s Lake Superior whitefish, trout in a nice lime-hazelnut sauce, wild salmon (poached or baked), prawns, sea scallops in an Asian peppercorn sauce and a terrific dish called Z’s Seafood Sauté. The latter is a sassy mélange of sautéed king salmon, white gulf prawns, mussels, sea scallops and herbs, all simmered in a creamy sun-dried lime sauce and served on that special saffron basmati rice.

The flavors in Jimmy’s Persian dishes get my attention. What’s not to like in Chicken Fesenjoon, which is comprised of chicken simmered in a sweet/tart sauce of pomegranate and walnuts? It’s one of my favorite international dishes, and Jimmy accomplishes tender meat in a finely tuned sauce. The lamb kabobs are saturated with flavor from being marinated and are fork-tender. Zereshk Chicken finds white meat marinated and grilled, the background flavors mingling nicely with barberry-black currant sauce zapped with a touch of brandy.

Entrées not tried but beckoning to those with a penchant for things Italian are spaghetti Bolognese, arrabbiata-style penne pasta, ravioli and blackened prawns with fettuccine.

At lunch, there’s a wide array of entrée salads, a few sandwiches and many of the dishes from the dinner menu at lower prices. Jimmy also has a children’s menu that covers adequate territory.

I must mention the desserts that skip from France (crepes suzette and crème brûlé) to Austrian (apple strudel) to Middle Eastern (baklava) and American (raspberry cheesecake, chocolate cake and berries à la mode with brandy).

There’s plenty of good stuff to break your willpower. And, to go with the entire meal, Jimmy has put together a nice list of wines that won’t dent your credit card much.

Jimmy Z Grill is a nice place where you immediately feel at home. Given the food choices, it’s a safe haven for all of us.

AT A GLANCE: JIMMY Z GRILL

Address: 4517 Campus Drive, Irvine

Phone: (949) 737-6700

Prices: lunch appetizers $5 to $10, entrées $8 to $15; dinner appetizers $5 to $10, entrées $12 to $28; desserts $7 to $9, lunch and dinner

Jimmy Z Grill's Culinary Mosaic
by Phillis Ann Marshall

While the heritage of other cultures has enriched Orange County's dining options, the melding of American sophistication with exotic ingredients is the key to its success.

Such is the case at Irvine's Jimmy Z Grill. The Z in the name is not for Zorro, as I like to kid chef and owner Jimmy Parvin. It stands for Zerang, a Farsi name meaning intellectual, or smart, that his mother gave him while growing up in Tehran.

Parvin was born there to a family with great wealth. During his youth, he was chauffeured to school, where he excelled. He was honored by the shah for his scholastic achievements along with a dozen others representing each of the states of Iran.

Parvin and his brother Frank came to the United States to earn master's degrees in business at Chapman University. It was a time of political upheaval, and supporters of the shah, such as the Parvin family, were subsequently unable to return to their homeland. But here, he met his American wife, Suzanne, who enthusiastically embraced his culture. Parvin's love of his family's lavish entertaining drew him to the hospitality industry. He worked in several restaurants before making friends with the owner of Forty Carrots, a healthful soup and salad bar restaurant in Bloomingdale's in New York. Parvin soon brought the concept to Orange County's South Coast Plaza.

His fans followed him when he opened Jimmy Z Grill in a neighborhood center opposite the University of California, Irvine. It embodies the evolution of his brand of Persian fusion, which combines the flavors of his homeland with contemporary American presentation. In this new environment, Parvin is being pushed by his supporters to go beyond the safe image of Mediterranean cuisine to give us the flavors of Tehran. There, the great cooking is still done in the home, where the matriarch directs the staff. In the United States, Persians typically speak perfect English during the workday, but in the evening they return home where the mother or grandmother cooks, and dinner conversations are in Farsi. So Parvin's role as chef and restaurant owner is out of character for the men of his country.
At the restaurant, Parvin has embraced the products of Southern California, using the freshest of fish, quality meats, and superior produce to elevate the flavors of Persian cuisine, much as Wolfgang Puck did when he brought his unique style to Spago.

Jimmy Z now has a small, select group of followers ranging from UCI professors to entrepreneurs who dine there several times a week. They love the old-world charm and warm, relaxed atmosphere of the dining room, a real surprise for first-timers as it is so unlike the exterior setting. They are passionate about the quiet serenity of the garden patio with its warm fire pit. A wonderful pair of giant, black cast-iron lions adds a note of authenticity as they guard the doors, just as they appear at entrances of important buildings in Tehran. Big, black Persian cats pose at the end of the bar.

The Persian palate celebrates the sweet, including honey and all fruits, especially pomegranates, dates, and barberries (a small, dried red berry like a cranberry). The sour flavors from lemons, limes, grape leaves, and yogurt work in harmony to offer a pleasing balance to the dishes.

Parvin has mastered a series of light sauces and vinaigrettes that hail from his heritage, yet meet our tastes halfway. His house salad dressing is a classic vinaigrette laced with lemon and mint. This he splashes on his popular salads cautiously, ever vigilant about health concerns. The Shiraz, the house salad, is named after the famous city from where the Shiraz grape originates. Its combination of tomato, cucumber, red onion, kalamata olives, and feta cheese makes it a favorite. Often he adds chicken, shrimp, salmon, sun-dried barberries or cranberries, roasted almonds, and handfuls of fresh herbs. One of his popular sauces is made with fresh tarragon that marries perfectly with chicken. Still another uses Dijon mustard combined with honey.

Jimmy's Platter, a great appetizer to share, has bites of feta cheese, cucumbers, fresh herbs, and toasted walnuts with a house-made yogurt currant sauce, all served with fresh pita or flatbread for creating your own combinations. A cognac-laced fresh orange peel sauce made of dried oranges poached to a silky, soft texture and cut in julienne strips is a classic that is served with rice at all Persian weddings. At Jimmy Z, it is served on grilled pork chops with roasted almonds or on roasted chicken.

Parvin serves what is arguably the best rice in the county, and he has mastered the difficult process of cooking and serving saffron rice at the peak of perfection. He uses pure saffron, which comes from the crocus plant. It takes 450,000 stamens to make one kilogram of saffron, which is why it is so expensive. The pride of the Persian culture, the light, flavorful basmati rice is washed, cooked, and washed again, then steamed to finish.

Having grown up close to the Adriatic Sea, Parvin loves to cook fresh fish. One of his favorite dishes is Coocoo made with wild salmon. The filets are baked and served on top of a wonderfully tart herb cake made with a mixture of cilantro, dill, leeks, parsley, garlic, barberries, and turmeric. Fresh dill sauce and a sprinkling of pistachios over the top balance the tart with the sweet. Barberries are a luxury as they are difficult to get in the States.

Other salmon selections feature a poached version, one wrapped in grape leaves with steamed spinach and a raisin lime sauce. The pan-fried trout is another signature dish. It's sautéed with a touch of garlic until crisp, then presented with a light hazelnut lime sauce and slivered almonds.
Those in the know order the calamari steak because Jimmy cuts big, tender slices that are rolled in white potato flour and gently sautéed, then served on a bed of sweet berenjack, or crispy noodles. The ceviche with rock shrimp and feta also celebrates the citrus flavors so prevalent in Persia.

Parvin has developed a marinara sauce like no other, adding parsley, cilantro, basil, fresh ginger, and jalapeños to the classic flavors for a combination that creates the base for his many pasta dishes. The eggplant bruschetta craved by customers is a perfect example of a Persian recipe applied to an Italian classic.

Great beefsteaks and wonderful eggplant dishes are also available. If you are in the mood for chicken, the well-trained staff will push you toward Chicken Fesenjoon, in which tender, moist breasts in a dark mahogany sauce of ground, cooked walnuts and pomegranate juice are beautifully presented. Sometimes the chicken is prepared with barberries and black currants poached in brandy, at other times sour cherries are used.

These are traditional Persian specialties made with a unique, American flair. Their appeal was demonstrated recently when a group of restaurateurs from Las Vegas ordered dishes to photograph so that they could copy them fortheir own establishments.

As for dessert, crème brûlée is the favorite, but I can never resist the baklava, served on a bed of crispy sweet rice noodles drizzled with chocolate.

Phyllis Ann Marshall owns FoodPower, a restaurant consulting firm in Costa Mesa. She can be reached via e-mail at pamarshall@foodpower.com. Susan Ballou, a marketing consultant based in Irvine, also contributed to this column.

Orange Coast Magazine December 2003

in the kitchen
with CHEF JIMMY PARVIN, Jimmy Z Grill

Jimmy Parvin, executive chef of the American-Persian Jimmy Z Grill in Irvine, is not your ordinary chef. First, he did not attend culinary school. Instead, he educated himself by watching his mother cook meals and create sauces, and by reading books about cooking. As a result, all Parvin's recipes are his own creation.

Rather than attend culinary school, Parvin enrolled at the University of Teheran in his native country of Iran, where he graduated 10th in the country and where his excellent grades and high merits for neatness and grooming earned him the honor of meeting the shah of Iran during his regime. After coming to the United States in 1977, he earned an MBA at Chapman University in Orange.

Jimmy Z Grill fuses both American and Persian food, giving a modern gourmet flair to the traditional cuisine of his homeland.
"I wanted to modernize Persian food," says Parvin. "I wanted to complete this on a mil scale and make Persian food trendy by combining it with American cuisine."

The idea behind the restaurant, owned by Parvin and his wife, Suzette, is to broaden the horizons of Persian food by introducing a more gourmet style.

A popular dish is the Hawaiian Papaya and Spicy Shrimp Salad, a light meal for those looking to try something unique. Preparation time is about 15 minutes.

by Lisa Maresca o photography by Bob Hodson

Explosive Flavor
Jimmy Z Grill near the UCI campus is an American bistro with Persian flair.

By Patrick Mott

"Lots of exploding flavors here," said the waiter as he set the Jimmy's Platter appetizer plate down in front of me.

And how's that for an introductory remark at the beginning of a meal? It bespeaks a confidence that you're not going to shove the plate aside after a couple of experimental bites.

I took another look: nope, no sparks shooting off the plate, just a nice, artful arrangement of fresh herbs, sliced tomatoes, crumbled feta cheese and a big handful of lovely brown walnuts. And in the center, a little reservoir of yogurt sauce with currants. Individually, just as innocent as a cup of sulfur and a cup of saltpeter.

But you know what you get when you put sulfur and saltpeter together...

Back to that in a minute. Meanwhile, let me say that the folks at the Jimmy Z Grill in Irvine have no problems with getting flavor into their food. Billed as an American bistro with a Persian flair, Jimmy Z Grill is the creation of Jimmy Parvin, the chef and entrepreneur who helmed Forty Carrots and the Garden Bistro, both in South Coast Plaza.

Those restaurants are gone now, but Parvin appears to have another success in the nearly 3-year-old Jimmy Z Grill. Located in the Campus Plaza shopping center hard by UC Irvine, it's a bright, airy nook of a place, intimate and unhurried and pleasing to the eye. The ochre walls are hung with vivid paintings and rich drapery accents and statues of lions and other species of great cats sit majestically in the corners. Outside is a quiet, sunny patio for warm-weather dining.

There is a palpable sense of calm here. Whether it's the tucked-away location, the nearness of the college campus, the layout of the room, the friendliness of the staff or a combination of all that, you'll be inclined to take deep breaths here and savor your food the way you're supposed to.

So now, back to that savoring part. The ingredients of the Jimmy's Platter appetizer, taken together, may prevent you from drowning a salad in dressing ever again. The key: all the greens on this plate are herbs, mostly fresh basil and mint leaves, and they're served without dressing. You combine them with the feta cheese, the tomatoes, the walnuts and just a dab at a time of the yogurt-and-currant sauce and what you've got is the very detonation of flavor the waiter promised. It's unconventional, it's powerful and it rates a little "Z" next to it on the menu - an indication that this is one of many dishes that are touted as "spa cuisine" - light on calories.

The menu is a tastefully diverse one. Among the appetizers are quesadillas, grilled eggplant bruschetta, dolmeh (grape leaves with sautéed ground sirloin, herbs and barberries) and Persian caviar. Among the main course salads: the popillan salad (grilled breast of chicken, mesclun lettuce in a Dijon vinaigrette on saffron rice topped with sun-dried cranberries and enoki mushrooms) and the Hawaiian papaya and spicy shrimp salad (with mesclun lettuce, lemon vinaigrette, chilled with julienned vegetables and feta cheese). There is also a respectable selection of pasta entrees.

There are several seafood dishes on the entrée list, but the heart of the menu would seem to be the Persian dishes, such as the zereshk polo and chicken (grilled marinated breast of chicken with sautéed barberries and black currant in brandy on a bed of saffron rice). These are dishes with muscle and unapologetically intense flavors.

For a prime example, try the chicken in fesanjoon. It's a grilled marinated breast of chicken in a sweet-tart walnut pomegranate sauce served on a bed of saffron rice. The rice is lovely and light and delicate and the chicken is lean and fork-tender, but the star of this dish is the sauce. It isn't spicy hot, but you might think it is, because it will find its way to just about every taste bud you've got. Don't be surprised if you start thinking about planting pomegranates in your back yard. This is a sauce you'll remember.

There are plenty of fine wines on Jimmy Z's list to stand up to such a meal (the Central Coast zinfandels are a good bet) and - a very nice touch for a neighborhood bistro - there are several good whites and reds that are offered by the glass.

Jimmy Z Grill, 4517 Campus Drive, Irvine. (949) 737-6700.

JIMMY Z GRILL
4517 Campus Drive
Irvine
(949) 737-6700
Entrées $7-$9, alcohol not included
9 a.m.-3 p.m., Saturdays and Sundays

The owner is well known for having founded the Forty Carrots and Garden Bistro restaurants in South Coast Plaza.

A chef himself, his cooking style blends flavorings and recipes from several cuisines. The food is artistically presented. This newest venture is a contemporary American grill with Persian character. The French-Mediterranean ambiance is a soothing mix of gently curved balconies overhanging a main dining room furnished with dark wood. Nice sculptures and artwork enhance the space, as does the soft color scheme. White linen service adds a sophisticated touch as well.

The brunch menu, which handily is offered on both weekend days, begins with suggestions for a mimosa or fresh orange juice. There is a platter of seasonal fruits with a champagne and strawberry sauce and shredded coconut-a vitalizing new look that gets the taste buds going. For those in the mood for salad, I would suggest the lofty bed of mixed greens dressed with a nice Dijon vinaigrette and topped with sautéed tiger prawns, sea scallops and salmon. In the true breakfast realm, eggs Benedict with steamed spinach and French toast with scrambled eggs and bacon are classic, as is an omelet brimming with sautéed mushrooms, spinach, bacon and scallions. There are nicely spiced potatoes that play sidekick to eggs cooked to order with breakfast meat. A seafood omelet reveals an interior of fresh salmon, prawns and scallops that are nicely infused with fresh herbs. I love eggplant and the spicy blackened version tucked into a fluffy omelet, along with sun-dried tomato bits, basil and sour cream is quite a nice combination.

In Campus Plaza, one of the newer malls in Irvine, this restaurant is quite a pleasant place to eat and Jimmy certainly has plenty of experience in keeping diners happy.

A CALL TO BRUNCH
Brunches for Springtime, from Elegant to Deliciously Casual
EXECUTIVE DINING
by Fifi Chao

There is a Farsi saying that goes something like this:" One day life will be like sugar and the next like salt. Every day cannot be like sugar." This was the advice Suzette Parvin's mother-in-law gave her about marriage. And when this young California girl married Jimmy Parvin, who comes from Iran, she knew everything about her white-picket-fence fantasy of marriage would change. " My whole life changed", she explains. She learned may different cultural practices when their marriage began in 1983, as did he. They have worked together ever since as owners of Jimmy Z Grill, a restaurant in Irvine.
"It's fun and difficult to be together at work and at home", Jimmy says. "You have to convert your personality from professional to home life." They share this understanding, a sense of humor, and the long-term goals of success and prosperity for their life together and the lives of their two sons.

Joli Selten - Orange Coast
February 2003

For a city that likes to think it's the best place to live - not merely in Orange County but perhaps in all of the United States of America - Irvine is woefully deficient in quality restaurants... I can think of just two top-level, distinctive places to eat... I can now count three. Late last year, , Jimmy Z Grill opened in the Campus Plaza, a small shopping center across the street from UC Irvine's graduate-student housing...Jimmy Z belongs in the tiny pantheon of great Irvine restaurants. It serves a jazzy combination of contemporary California and Persian cuisine in a stylish atmosphere that makes you wish you hadn't worn a T-shirt the first time you dined there (like you do in other Irvine restaurants). Something dressy is more appropriate, especially on Thursday, Friday and Saturday nights, when live music plays and the place gets eh so sultry...

Tom Vasich - OC WEEKLY - no 3
SEP 21-27 2001

Finally South Irvine has a fine dining destination! Jimmy Z Grill located in Campus Plaza at the corner Campus and California, across from UC Irvine offers the setting and menu of a contemporary American Grill but serves it with a Persian flare... Jimmy does a great job blending several different styles of cooking to bring his patrons exquisite contemporary cuisine using the freshest herbs, spices and seasonal California produce... The Jimmy Z Grill Sunday Brunch is one not to miss. The Champagne brunch is $15.95 and includes four courses with unlimited champagne...

Angel DeChandt - Irvine World News no 12, March 22, 2001

Tucked away in the corner of Campus Plaza in Irvine is the delightful Jimmy Z. It is a contemporary Mediterranean-styled restaurant designed by Ahmad Tajic of the Alpha Design Group, and incorporates blond wood floors, golden-hued hand sponged walls, and cobalt-blue light fixtures. The bar is full service, and is an attractive area for pre-dinner cocktails...

Link Mathewson - The Jones Report -
Summer 2001

If the Sunday brunch is any indication, the newly opened Jimmy Z Grill might be on to something big. The classy restaurant in Irvine's Campus Plaza is the kind of quality restaurant the Turtle Rock-UCI area has yearned for... The "Jimmy" in the name refers to owner Jimmy Parvin, who's known for his two South Coast Plaza restaurants, Forty Carrots and the Garden Bistro, both of which no longer exist. With his new place, he's taken the upscale American grill concept and added some Persian touches in addition to a lunch menu featuring an interesting mix of salads, sandwiches and pastas...

Tom Vasich - Los Angeles Times, Sunday, December 31,2000

What could lure undercover culinary connoisseur Lily Legume to dine out on a busy weekend other than the promise of a perfect meal? Great food was only part of the sensual feast at Jimmy Z Grill in Irvine, where ambiance bathes in the walls in a warm amber light and flavors dance on the tongue like the flickering flames of the restaurant's outdoor fire pit...

The Standard - March 2002

A family of connoisseurs - and very different tastes - recently dined at Jimmy Z Grill in Irvine. The restaurant tries an eclectic blend of food and describes it as "contemporary temptations of American Grill with a Persian flair". And, according to my contented contact, it works...

Craig Reem - OC Metro - August 22, 2002

Jimmy Z Grill on Campus Drive in Irvine bills itself as an American grill with Persian flair, and its contemporary interior leads itself to corporate luncheons and evening functions...

Christopher Trela - Metro Menus - Fall 2002

JimmyZ's patio is a perfect spot to enjoy Sunday champagne Brunch, an elaborate three-course menu with dessert, that is served with champagne, mimosas or orange juice for $15.95. Children under 12 have a more condensed menu for $6.

Link Mathewson - Coast - June 2001

Copyright 2003 - 2004 Jimmy Z Grill