Fine dining “New Mediterranean Cuisine”, Championship Steak and Seafood prepared by Chef Gorji in a 7-table romantic restaurant. With emphasis on an enjoyable dining experience, the small space can not accommodate young children. There are no TVs and the table is yours with no rushing you to seat others. Gorji is a No-Tipping restaurant—the price you see on the menu is what you pay. You do not add a tip on top of it. It has an upscale menu and unique wine selections.
Gorji Restaurant Menu
Menu and prices subject to change
Fine Dining: Prime Steaks, Seafood and New Mediterranean Cuisine — The Dallas Observer called the "tenderloin one of the best in the metroplex." Gorji is the first and only NO-TIPPING fine dining restaurant in TX. The price on the menu is what you pay plus tax—and you do not add tip on top of it.
Taste of Mediterranea 26.00
hummus, tabbouleh, tzatziki, warm dolmas & toasted pita
Braised Escargot in Pomodoro 19.00
with mushrooms, fresh basil, butter and touch of cayenne
Anvil Farms Mushrooms & Langoustines Tails 21.00
Lamb Brain Paté 17.00
with crostini and tomato relish
Pan Fried Fresh Sardines 23.00
tabbouleh & spicy remoulade
Roasted Garlic & Bulgarian Feta 15.00
served with toasted pita
Baby Eggplant Stuffed with Gorgonzola Dolce 15.00
served with mild or spicy tomato sauce
Grapefruit & Goat Cheese 16.00
persian cucumbers and grapefruit vinaigrette
Traditionally Prepared Caesar Dressing & Kale 16.00
with fresh egg yolk & white Spanish marinated anchovies
San Danielle Proscuitto Wedge 16.00
yogurt & gorgonzola dressing with grilled jalapeno over iceberg lettuce
All entrees include a side of grilled vegetables
Prime Beef Tenderloin 8 oz 65.00
all natural with no hormones or antibiotics | served with gorgonzola garlic mashed potatoes
Prime Ribeye 14oz 65.00
all natural with no hormones or antibiotics | served with gorgonzola garlic smashed potatoes
Gnocchi with Gorgonzola Creme or Pomegranate Creme Instead of Mashed Potatoes 12.00
Add Butter Seared Shrimp To Steak 14.00
Colorado Lamb Tenderloin & Texas Quail 59.00
tabbouleh and tzatziki
New Zealand Venison Tenderloin & Langoustine Tails 65.00
free range, grassfed, no hormones or antibiotics | served with sour cherry and plum risotto
Pulled Rabbit Paella 55.00
spanish chorizo, mussels & shrimp, mushrooms & red onion with saffron white wine rice
Poached Rainbow Trout in Yogurt Sauce 49.00
kalamata olives, basil, sumac, & crispy elephant garlic
Gambas Bravas & Pan Seared Monk Fish 59.00
gnocchi- sustainable sourced seafood
Grilled Organic Turkey Breast & Wild Caught Northwest Smoked Salmon 59.00
gnocchi, red onions & mushrooms - turkey breast is all natural with no hormones, anitbiotics, brine or fat injection
New Mediterranean Cuisine: Gorji melds his favorite flavors of spices, techniques and ingredients from all the countries around the Mediterranean Basin. By bringing these elements together with what is available in the markets here—and through his interpretations creates his New Mediterranean Cuisine.He is also the Back-To-Back Texas Steak Cook-Off Champion. The north Dallas restaurant serves award-winning steaks in Dallas/Addison, Texas. Sustainable sourced seafood.
Dallas Chef and Restaurateur
Never one to follow the crowd, Chef Gorji does everything a bit differently. From his cooking and restaurant philosophies to his gourmet foods line, the cookbook author often breaks with conventional wisdom and follows his heart instead.
Many “Firsts” For Maverick Chef and Dallas Restaurateur
Shopping every day for the best ingredients he can find, using simple cooking techniques, like his short cooking times, Chef Gorji is known for unexpected flavors and pairings. In the kitchen every night cooking, he keeps the focus on food, wine and a pleasurable dining experience for his guests.
In breaking with the usual models, this 7-table restaurant doesn't have TV, doesn't turn tables to seat more people and can not accommodate young children. In 2016, Gorji became the only Dallas and Addison restaurant to become a no-tipping restaurant. Choosing to pay servers a livable wage instead of the old fashioned, unsustainable tipping system, he believes no-tipping is the wave of the future.
Signature upscale “New Mediterranean” Cuisine
Inspired by the food from around the Mediterranean Basin. By combining ingredients and techniques from those countries with what is available here he creates his signature upscale New Mediterranean cuisine. He keeps the emphasis on the essence of a dish, not worrying about authenticity or tradition.
“I believe gourmet food starts with fresh ingredients, simple preparation and seasoning that allows the natural taste of the food to be the star.”
As the back-to-back Texas Steak Cook-off Champion, the Dallas Observer says he has mastered meat cookery to perfection. They praised the simplicity of his grillwork that brings out the inherent flavor of the meats, saying “The Beef Tenderloin in particular is one of the best [steaks] in the Metroplex.”
Two years in a row he won first place in the Texas Steak Cookoff in Hico, competing against some of the best chefs in Texas. His winning recipe was published in Texas Monthly Best 38 Steakhouse feature and in The Big Texas Steakhouse Book
Gorji Gourmet Sauces— Tastes Just Picked!
Gorji began bottling his gourmet sauces in 2006, in response to demand from customers at his restaurant. Diners often described them as “Tastes Just Picked,” so that became the slogan for his entire product line of Mediterranean-inspired sauces, marinades, dips and spreads. Each recipe has rich and complex flavor, as if it simmered on the stove for hours — yet it just takes minutes to open the lid and serve.
The first Gorji Gourmet pizza and pasta sauces— Pomodoro and Puttanesca were launched in 2006. Soon to follow was the The Dipping Oil & Marinade Steak Primer that he used on his steaks to win back-to-back Texas Steak Cookoff Championships in 2004 and 2005. Then came the Pomegranate Vinaigrette and Remoulade. The sauces, marinades, dips and spread are the same flavors and tastes for use at home that he developed from recipes he cooks with at the restaurant. They provide the gourmet base and just need to be heated and added to pasta, pizza, chicken, veal, seafood or preparing steaks, salads and sandwiches. They are now sold in Dallas area Whole Foods Market, gourmet stores, online at www.gorjigourmet.com and at the restaurant.
All five products have won ZestFest and Scovie gold, silver and bronze awards in 2015, 2016, 2017, 2018. The Arrabiata Diavolo has won the coveted Golden Chile Award all three years.
Zing! Cookbook Sizzles with Surprising Flavors and Savory Secrets of "New Mediterranean" Cuisine
Pure olive oil. Lots of limes. Few batters, coatings, or rubs. No tahini in that hummus. Instead, an imaginative, personal, and highly memorable take on enhancing natural flavors.
The cookbook author spills the secrets behind his headline making new Mediterranean cuisine recipes in his award-winning debut cookbook. He won the Texas Steak Cook-Off Championship twice with his take on steak with pomegranates!
Chef Gorji shows how to use ingredients such as pomegranates, sumac, grapefruit, barberries and capers to add boldness and flavor to dishes in his colorful and easy to follow cookbook.
He also conducts a cooking technique class once or twice a year at Gorji Restaurant.
Gorji has been cooking since he was five. The family matriarch, Mama Gorji, insisted all the children learn to cook for the family. They were tough critics, he says, not a bit concerned with the cook's self-esteem. There was tradition to be upheld, and the family was accustomed to good food.
In addition to the required time in the kitchen learning to appreciate the work involved in preparing food, some of their seasonal tasks were making lime juice, unripe grape juice, tomato juice and pomegranate puree to put in the cellar for use year round. Looking back Gorji now says "little did we know that she was teaching us flavors and ratios as our basic tools. The rest is imagination and creativity." That early training and attitude about food, combined with his travels around the Mediterranean areas has evolved into the "New Mediterranean" style cuisine that he cooks today. Many of the old world dishes relied on heavy spices and long cooking times. "I use the freshest ingredients, prime cuts of meats, minimal spices and have developed short cooking time techniques that allow me to make these dishes with their old world essence, but per order for my guests."
With a degree in engineering, Gorji traveled the world. Wherever he went, he spent his spare time soaking up the culture and learning the local culinary arts. His first love was always cooking, his fondest dream to own his own restaurant. Eventually he was in a position to give up engineering, move to Texas and follow his dream. After gaining experience in 'the front of the house', starting two restaurants in Austin and Francesca in North Dallas, Gorji opened Canary Mediterranean Steak & Seafood in 2003.
Gorji says he is "having the time of his life." Mama Gorji would be proud!
Gorji’s recipes and techniques have been featured in national magazines Skies, Gourmet Retailer and local and state magazines and sites Texas Monthly, D Home, D Magazine, Modern Luxury, Paper City, Fort Worth Star Telegram, Dallas Morning News, and others