Best Steaks in Dallas
Guests say Canary By Gorji has the best steaks in Dallas. The Dallas Observer Review seems to agree saying that the “beef tenderloin is one of the best in the metroplex.” They named it on their 100 Favorite Dishes in Dallas list.
Gorji is the two-time winner of the Texas Steak Cook-off Championship. The Observer went on to say,
“Chef Gorji won back-to-back statewide Texas Steak Cook-Offs a decade ago, and although he has retired from cook-offs, the judges could wander into his restaurant tomorrow and hand him another medal.”
Innovative Policies, Mediterranean Specialties, and One of the Best Steak Restaurants In Dallas
His acclaimed ribeye and beef tenderloin steaks at Canary By Gorji are favorites. Along with being one of the best steak restaurants, Canary By Gorji specializes in upscale mediterranean cuisine as well. Canary By Gorji also has several other distinctions. It has been Dallas’ only no-tipping restaurant for about a year now. In keeping with wanting to provide their guests with the best dining experience, they have no distracting televisions and do not seat young children. They also don’t double seat. They don’t rush you out the door to seat another guest at your table.
Best Steaks in Dallas & Creative Seafood
In addition to Dallas’ best steaks, he serves Venison Tenderloin, Lamb T-Bone and Prime Bone-In Pork Chop. Canary specializes in fine dining in Dallas/Addison with a menu that includes dishes such as Pulled Rabbit Paella, Eggplant stuffed with Gorgonzola, Roasted Garlic and Feta, Lamb Tongue Crostini. There are also creative seafood dishes, Butter Fried Fresh Anchovies, Poached Trout with Yogurt and Elephant Garlic and a gourmet version of Catfish. The fine dining restaurant also offers weekly Prix Fixe menus offering seasonal and other items not on the regular menu. They have included Grilled Quail Legs, Duck Breast with Plums and Smoked Wild Caught Salmon Salad to name a few.
Keeping It Simple—The Secret To The Best Steak In Dallas
Dallas Observer Review Excerpt:
“The first thing you need to know about Gorji is that he is some kind of meat genius. Born in Iran and trained in engineering, Gorji parlayed that unlikely background into back-to-back Texas Steak Cook-Off championships, besting … and a slew of other big-name chefs. He doesn’t compete anymore because he doesn’t need to. The point is proven.
We sampled Gorji’s mussels, scallops, duck, beef, boar, lamb and quail, and every single one was cooked flawlessly, with total understanding of each cut’s identity. If you want to eat an entire ark of animals, Canary is the place to do it.
Most of the grill items at Canary don’t have, or need, elaborate sauces or garnishes. An exception is the appetizer duck breast hidden under a plum, a classic sweet-savory pairing.
“Being an engineer, simple is the most complicated thing there is,” Gorji said.
The consistency is a marvel; nobody knows the last time when an overcooked steak left the Canary kitchen. Visit often enough and the idea seems impossible. Gorji is personally offended by ill-treated meat, as he told us when we ordered.
“I cook it medium-rare,” he said. “Please don’t ask me to do more.”
Read the full review at Dallas Observer.