Gorji prepares dishes native to the entire Mediterranean area.
He combines Greek, Italian, Spanish, French, Middle Eastern and North African influences to create a menu that he calls "New Mediterranean." It is upscale, modern cooking that includes using prime cuts of meat with abbreviated cooking times to bring out the natural flavor of food.
"The use of the best ingredients I can find and a minimalistic approach to spices allows me to do with Mediterranean what other chefs have been doing with New American for years," said Chef Gorji. "I put my own twist on ethnic Mediterranean recipes combining traditional dishes in new ways. Think of Greek dishes with Lebanese influences or mixing French and Italian styles and techniques like my escargot in pomodoro. My dishes meld the best of both worlds - the old world essence, but per order for my guests."
Gorji's signature use of the pomegranate, which he has fresh year round, predates the current popularity for this deep-red fruit so widely used in Mediterranean countries.
This delicious flavor is the highlight of many of his recipes and is used in his unique dishes such as Beef Anar, Gnocchi Pomegranate Créme, Bulgarian Feta & Fresh Pomegranates, Salmon Anar, as well as his Champome cocktail.
A component of Canary's new concept is Gorji's $39 Prix Fixe menus based on ingredients found in local markets and specialty grocers on his daily shopping trips.
Some three-course menus have included artichoke hearts stuffed with house made sausage and Valdeon crème sauce, duck breast served with braised plums and Mache rosettes, buffalo tenderloin with butter nut squash ragu, prime pork chop with fava beans and artichokes and Armenian Nazook Gata pastry with kiwi berry, raspberries and clotted cream vanilla custard.
- » "No chef has done more to personalize the experience at his restuarant than Gorji."
—Four Dallas Restaurants redefine the art of fine dining—Dotty Griffith, Modern Luxury Magazine—Jan/Feb 2011
- » "Over the years, chef-owner Gorji has transformed Canary Café from a little eclectic spot to a white tablecloth—though still casual—destination focusing on steak and Mediterranean specialties. ...He probably understands Texas steak better than anyone." —Dave Faries, Dallas Observer, Jan 2010
- » A remoulade sauce for chile-heads-...Chef Gorji of Addison's Canary makes a killer spicy remoulade sauce. But you don't have to eat at his restaurant to enjoy it—he recently added it to his lineup of bottled products. —Tina Danze, The Dallas Morning News, 2009
- » Chef Gorji of Addison's Canary Mediterranean Steak & Seafood is redefining bottle service. Gorji's delicious Gorji Gourmet sauces are now lining racks at Whole Foods Markets. We think a New York strip doused in his award-winning Steak Primer could be the next item in our bag of culinary tricks... —Sarah Eveans, PaperCity, 2007
- » High-end steakhouses, beware: Chef Mansour Gorji's ribeye richly deserves the awards and testimonials of food critics displayed on the Cafe's walls. The varied Mediterranean menu makes lavish use of his pure and focused pomodoro sauce—the spinach lasagne is liberally doused with it and the tomato bisque with a hint of basil is a sort of chunky version of it. A mixed berry sorbet was spectacular, and cocoa-dusted tiramisu also pleased the platate. —TexasMonthly, 2007
- » Pomodoro sauce to crow about-...So fresh, light and intense, it's the stuff of sheer Italian comfort food over pasta with parmesan... —Kim Pierce, Dallas Morning News, 2006
- » Chef Gorji's innovative take on Mediterranean specialties has made his Addison establishment, Canary Mediterranean Steak & Seafood, an award-winning dining destination. And, thanks to his own line of gourmet foods, chef-wannabes can mimic his most in-demand dishes. Use his Pomegranate Champagne Vinaigrette as a marinade for pork chops and poultry. Better still, get ready to fire up the grill after basting a rib-eye with Gorji's Steak Primer—the same olive-oil blend that won him "best steak" in the Texas Steak Cook-off Championship twice in a row!—Modern Luxury Magazine, 2008
- » Steak Out
Although his restaurant specializes in Mediterranean cuisine. Canary Cafe chef-owner Gorji again knocked off the big boys in the steak business, taking first place at the second annual Texas Steak Cookoff in Hico. Lonesome Dove chef-owner Tim Love of Fort Worth placed second. Third went to Morton's Steakhouse chef Manuel Gutierrez. In case your wondering, Mr. Gorji does have steak on his menu.
—Dotty Griffith, Dallas Morning News, 2005
- » "Gorji has an inventive way with food that combines some of the best ideas from the cuisines of Greece, Italy, the Middle East and North Africa." —Mark Lowry, Fort Worth Star Telegram, 2004
- » We were amazed that humble catfish could reach such exalted heights merely by being crusted with bread crumbs (rather than cornmeal) and pan-seared. It was accompanied by a generous bed of greens topped with artichokes and capers dressed in a lovely vinaigrette. For a sweet ending Canary's signature chocolate cake is the way to go.—TexasMonthly, 2004
- » Wafer-thin pita bread, delicious sopped in the house-made marinara sauce, served as a prelude to a savory dinner. Pan-seared rainbow trout with white wine, lemon and capers was a fine choice. We also liked the cioppino, chock-full of scallops, shrimp, and mussels, and grilled "veal lemon," a then slice nicely prepared with white wine and lemon juice. —TexasMonthly, 2005
- » Outstanding dinner dishes from chef Gorji include the rarely encountered vitello tonnato-thin, chilled slices of veal slathered with a sauce of pureed tuna, capers, and anchovies. A well-mannered Gorgonzola sauce dresses marshmallow light gnocchi. Inexpensive wines and caring service make for a happy meal all the way around.—TexasMonthly, 2004
• DBest — DMagazine
•Steak Recipe Published — The Big Texas Steakhouse Cookbook, 2010
• Top Mediterranean in Dallas/Fort
Worth — ZAGAT 2008, 2009
• Steak Recipe Published — TexasMonthly, Best Steakhouse issue 2007
• Chef of the Month — DHome Magazine 2006
• Texas Steak Cookoff Champion 2004, 2005