- ABOUT JOHNNY KHOROVATS -
Half of my history - on my mother's side - is rooted in Armenia.
Some of my fondest childhood memories revolve around holidays spent in my Armenian grandparents' home in Waltham, Mass. - Holidays punctuated by the distinct and wondrous smells and flavors of Armenian food. Twist cheese, Choreg, Tourshi, Lahmejun, Dolmas...my cousins and I loved it all!
I'm a descendant of Karnig and Artin Jurjurian, a martyred father and his surving son, separated by the Armenian genocide of 1915. As I grow older, with kids of my own, reflecting on my family's path since WWI,
I realize that my heritage defines me and is a guiding force in all that I do.
Karnig Jurjurian – third from the left in the back row. For the whole story, see the article linked above.
After many years of cooking American style Barbecue for friends and family, my desire to
replicate and share the beloved flavors of my Armenian holidays became hard to deny.
I began the migration from one kind of Barbecue to the other, adding the other delicacies of my
childhood memories along the way, and Johnny Khorovats was born.
The word ";խորոված" – khorovats - means grilled in Armenian.
Johnny Khorovats combines my two loves - Barbecue and Armenian specialties.
I hope you'll come to love it as much as I do!
Johnny Miley - Chef and Owner
*An illuminating exploration of Armenian cuisine can be found in this great article from
SmithsonianMagazine.
What the Heck is it?
Shish Kebab: Skewered Cubed Meat
Lule Kebab: Skewered Ground Meat
Losh Kebab: Ground Meat Patties
Shirazi Salad: Tomato/Cuke/Red Onions
Dolmas: Rice/Meat Stuffed Veggies
Sumac Onions: Marinated Red Onions
Vospov Kofte: Red Lentil Patties
Eetch: Pepper/Tomato/Bulgur Salad
Toum: Whipped Garlic/Lemon Dip
Lavash: Flat Bread
Lahmejun: Armenian “Pizza”
