You walk into a courtyard in Glendale and suddenly you aren’t in Los Angeles anymore. The air smells like toasted dough, boiled meat, and that specific, sharp scent of black pepper that stays on your fingers for hours. This is the spot. Except, if you’re looking for a sign that says Tumanyan Khinkali Factory Glendale CA, you might walk right past it.
Most locals just call it Khinkali House now. That’s the first thing people get wrong. In 2018, the restaurant rebranded, but the soul of the place—the recipes that migrated over from the famous Tumanyan Street in Yerevan, Armenia—hasn't budged.
It’s a bit of a local legend. You have people who grew up eating these dumplings in Yerevan sitting next to foodies who saw a TikTok about "Armenian soup dumplings" and wanted to see what the hype was about.
Why the name actually matters
The original Tumanyan Khinkali was born in 2004 in Yerevan. It wasn't just a restaurant; it was a cultural pivot point. Before they went big, khinkali was often seen as "just" a Georgian import in Armenia. Tumanyan changed the vibe. They made it a factory in the best sense—obsessive, consistent, and massive.
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When they opened the Glendale branch on Maryland Avenue (now Artsakh Avenue), they brought that specific Yerevan-style DNA with them. It’s a mix of Georgian tradition and Armenian hospitality. If you go there today, you’ll notice the menu is huge. It’s not just dumplings. You’ve got sturgeon skewers, borscht, and adjarskiy khachapuri that looks like a cheese-filled boat sent from heaven.
The "Stomach" Rule: Don't eat the top
If you want to look like a pro, listen up. Khinkali are not Xiao Long Bao. You don’t use a spoon. You don’t use a fork. Honestly, if you use a fork, the servers might give you a look that says "I'm not mad, just disappointed."
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You grab the khali (the doughy handle at the top) with your fingers. You flip the dumpling upside down, take a tiny bite of the dough, and suck the broth out. Then you finish the rest. But—and this is the part tourists miss—you don't eat the handle. You leave the doughy "stomach" on your plate. In the old country, men used to count the discarded handles at the end of the night to see who was the champion.
What to actually order (and what to skip)
Most people go for the boiled beef khinkali. It’s the classic. But the real "if you know, you know" move is the fried cheese khinkali. Imagine a dumpling that’s been deep-fried until it’s got a shattering, golden crust, filled with molten, salty Sulguni cheese. It is a salt bomb. It is greasy. It is perfect.
- The Borscht: Surprisingly, this is often cited as the best in Southern California. It’s deep, earthy, and comes with a side of thick sour cream.
- Sturgeon Skewers (Osetrina): This is the splurge. Sturgeon is a meaty, fatty fish that holds up to the grill like a steak. It’s pricey but worth it.
- Zhengyalov Hatz: If you want something lighter, this flatbread is stuffed with a dozen different herbs. It’s an Artsakh staple.
The service? It’s... authentic. Sometimes it’s lightning-fast. Sometimes you’re sitting there for twenty minutes wondering if your waiter moved to a different city. That’s just the charm of the place. It isn't a corporate chain; it’s a family-run operation that feels like a chaotic Sunday dinner.
Is it still worth it in 2026?
With their new location on Canon Drive in Beverly Hills, the brand is definitely moving upmarket. But the Glendale location remains the "OG" for the LA diaspora. Prices have crept up—you're looking at about $5 per dumpling now—but they are massive. Three or four will floor most people.
They’ve managed to keep the quality even as they expanded. The dough still has that specific elasticity—strong enough to hold the juice, but thin enough not to feel like you’re eating a loaf of bread.
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Actionable Tips for Your Visit
- Parking is a nightmare: Just use the Maryland/Artsakh parking structures. Don't even try to find a spot on the street.
- The "Butter" trap: They often bring out butter and sour cream as sides. Check your bill—they usually charge for these. If you aren't going to use them, tell the waiter immediately.
- Weekends are loud: If you want a quiet, romantic date, don't go on a Saturday night. The music is loud, the tables are packed, and the energy is "big Armenian wedding."
- Order by the piece: You don't have to get a whole plate of one kind. Mix and match boiled beef with fried mushroom to see what you actually like.
Go for the food, stay for the people-watching, and for the love of everything holy, leave the dough handles on the plate.
Next Step: Check the current hours on their official site before heading out, as they occasionally close for private events or Armenian holidays. If you're planning a group dinner of more than six, call at least two days in advance to snag one of the large courtyard tables.