Modern and Upscale, Gorji’s New Mediterranean Cuisine in Dallas emphasizes flavor, not tradition.
Chef Gorji’s Mediterranean food pays homage to French, Greek, Italian, Spanish, Middle Eastern, Turkish and North African cuisines, but are not defined by nationality or authenticity. Taking the best elements, techniques and ingredients from there and combining with what is available in the markets here, he creates his New Mediterranean Cuisine. Specializing in upscale fine dining, Gorji features New Mediterranean Cuisine, as well as steak and Seafood, earning praise from Eater Dallas as Addison’s best restaurant and from The Dallas Observer as having one of the best steak in the metroplex.
The Critics Are Saying…
Paper City Dallas: Chef Gorji takes the best elements and essence from the Mediterranean cuisine and melds them into simple, but flavorful, exquisitely crafted dishes. Think, escargot in a pomodoro, Gorgonzola mushroom sauce, and baby eggplant stuffed with Gorgonzola dolce in an arrabbiata style sauce. Followed by Texas wild boar tenderloin with sea scallops and Gorgonzola gnocchi with grilled Campari tomatoes. And for dessert, you ask? A provocative beer-float — vanilla bean ice cream drenched in an dark Israeli stout beer. Delicious is an understatement — if I could swim in it, I would.
Eater 38 Essential Restaurants “… Canary By Gorji has been keeping it real in the northerly parts of Dallas for more than a decade. Start off with a plate of delicate baby eggplants stuffed with gorgonzola and topped with pomodoro sauce, then treat yo’ self to Gorji’s epic paella made with rabbit, chorizo, mussels, and shrimp.”
D magazine calls this small, Dallas restaurant “one of the most underrated in town”. Chef Gorji’s brand of mostly-Mediterranean-with-a-touch-of-Texas-style food is distinctively different from other global menus.” The review goes on to say that “.. Gorji’s food, is clean and naturally delicious.”
CultureMap, the Dallas lifestyle blog describes Canary By Gorji as having “gracious service and an exotic “new Mediterranean” menu that’s as impressive as it is unexpected. Dedicated chef-owner Mansour Gorji uses novel ingredients such as pomegranate on dishes that incorporate a swath of influences, including French, Greek, Italian, Spanish and North African. You’ll feel like this is your special discovery.”
The changing menu at Gorji restaurant includes dishes like escargot in pomodoro, baby eggplant with Gorgonzola, duck breast with red plums, pan-seared quail legs with white wine pomegranate reduction, lamb tongue crostini as well as mezzo with hummus, tabbouleh, tzatziki, dolmas and other specials. But unlike other Mediterranean restaurants there is no tahini in that hummus. Instead, an imaginative, personal, and highly memorable take on enhancing natural flavors.
The engineer-turned-chef passionately blends science and Old World “hot and cold” theories, creating unexpected ways to combine ingredients. Often going against the grain of traditional culinary practices, he likes shorter cooking times, uses few spices and very little or no sugar. Add flavor with ingredients such as pomegranates, sumac, and barberries. Pure olive oil. Lots of limes. In most instances, he grills, roasts or sauté meats, poultry, seafood and vegetables by brushing them only with olive oil, salt and pepper. In Gorji’s New Mediterranean cooking he seldom uses batters, coatings or rubs. First and foremost, he wants the main ingredient to be recognizable, flavorful and complementary with, but not secondary to, other elements in the dish. His New Mediterranean Cuisine uses very little sugar, instead using natural sweeteners like honey and fruit. His cookbook, Zing! New Mediterranean Cuisine, features his cooking philosophies that food should be bold, balanced, simple and savory. Zing! includes 75 of his “New Mediterranean Cuisine” recipes.
A curated boutique wine list includes domestics and international offerings from Turkey, Israel, Lebanon, Spain and France
Mediterranean with Texas Twists
Gorji, the back-to-back Texas Steak Cook-Off Champion’s food has been called “Mediterranean with Texas Twists” because of how he often blends ingredients like Texas Ribeye with Pomegranates and his Mediterranean style gourmet catfish.” Other specialties include his best steaks including prime beef, wild boar, lamb T-Bone and venison as well as duck breast, eggplant Gorgonzola, poached trout with yogurt and elephant garlic to name a few. Every week he offers a special prix fixe menu that often features seasonal Mediterranean treats like this spring’s green almonds with tabbouleh.
“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,” says Gorji