Best Steak in Dallas
Guests say Canary By Gorji has the best steak in Dallas. The Dallas Observer Review seems to agree saying that the “beef tenderloin is one of the best in the metroplex.”
They also named it #29 on their 100 Favorite Dishes in Dallas list saying,
“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.”
Mediterranean Specialties, Best Steaks in Dallas & Creative Seafood
Chef Gorji is the two time winner of the Texas Steak Cook-off Championship. His acclaimed ribeye and beef tenderloin steaks in Addison at Canary By Gorji are favorites at the upscale mediterranean cuisine, steak and seafood restaurant. In addition to the best steaks, he serves Wild Boar Tenderloin, Lamb T-Bone and Prime Bone-In Pork Chop. Canary specializes in fine dining in Addison with a changing menu that includes dishes such as Grilled Quail Legs, Duck Breast with Plums, and Eggplant stuffed with Gorgonzola. There are also creative seafood dishes. Poached Trout with Yogurt and Elephant Garlic and a gourmet version of Catfish to name a few.
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.