Gorji named the Best Steakhouse in Dallas, Tx 2021 by Dallas Observer in their 2022 Best of Dallas List. In 2016 Dallas Observer said Gorji’s “beef tenderloin is one of the best in the metroplex.” and named it the best steak on their 100 Favorite Dishes.
“The small staff and charming atmosphere rebuke the big show found at many local steakhouses, which is even more reason why we love this place so much. At the end of the day, it’s the fire-kissed meat that is cooked to perfection that draws us in and keeps us going back to this five-table gem.”
Perfectionist Cooking and Flavor
In The Top 100 Dallas Restaurants 2020 The Observer’s Brian Reinhart says Gorji sets itself apart with perfectionist cooking and hospitality… The cooking technique is consistently flawless. The tenderloin arrives perfectly pink from edge to edge and, in that simplest of rubs, eloquent in its flavor.”
“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,” writes the Observer.
The steaks are prime and don’t have hormones or antibiotics. Lamb tenderloin, bone-in pork chop, and venison tenderloin are changing menu items. The free-range Venison is grass-fed, hormone and antibiotic-free also. And it has less fat than chicken and 80% less than beef as well. The venison has twice as much iron as beef and eight times more than chicken. Food critic Eve Hill-Agnus has described the venison tenderloin as having a texture like velvet in a D Magazine article.
Keeping It Simple—The Secret To One of The Best Steaks 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.
“Being an engineer, simple is the most complicated thing there is…”
Gorji’s secret is to keep it simple. Meats are seasoned with olive oil, salt, and pepper, (Gorji’s Steak Marinade) then grilled to perfection. Beef, lamb, and boar arrive with a glorious ribbon of pink which reaches from the center of the cut to the edges. Taste each animal in turn and, thanks to the simplicity of the grillwork, your attention will be drawn to the flavor differences inherent in the meats. An earlier Dallas Observer Review said “the beef tenderloin in particular is one of the best in Metroplex.”
Most of the grill items at Gorji don’t have or need, elaborate sauces or garnishes. An exception is the classic sweet-savory pairing appetizer of duck breast hidden under a plum.”
Mediterranean Cuisine, Seafood and Steak Restaurant
The restaurant specializes in steak, seafood, and upscale Mediterranean cuisine.Eater Dallas says the romantic restaurant has been the best Addison restaurant for over a decade. It has been Dallas’ only no-tipping restaurant since 2016. In keeping with wanting to provide their guests with the best dining experience, the romantic dinner setting has no distracting televisions and does 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.
Specializing in fine dining, its changing prix fixe menu includes dishes Filet Mignon, Pulled Rabbit Paella, Eggplant stuffed with Gorgonzola, Roasted Garlic and Feta and Lamb Tongue Crostini. The Lamb Tongue Crostini also made Dallas Observers 100 best dishes list coming in at #5. The Observer says “the lamb tongue crostini is turning heads. Chef-owner Gorji tops the meaty delicacy with very finely diced tomatoes, long slices of tart, Israeli-style pickles, and a veritable blizzard of sumac…”
Creative Seafood Dishes In Addition to Prime Beef Tenderloin
Butter Fried Fresh Anchovies, Poached Trout with Yogurt and Elephant Garlic, and a gourmet version of Catfish are creative seafood dishes. The fine-dining restaurant’s changing Prix Fixe menus have included Grilled Quail Legs, Duck Breast with Plums, and Smoked Wild Caught Salmon Salad to name a few.
“The prime beef tenderloin and every cut of meat at Gorji is cooked perfectly.”—Dallas Observer. The consistency is a marvel; nobody knows the last time when an overcooked steak left the Gorji 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.”
