Gorji Turns 20!

by Andrew Chalk

In a town where it is an economic miracle for a restaurant to last 20 months, Gorji is celebrating 20 years. It was hardly predictable, given the business model: 5 tables, no turning tables in the course of an evening, no tipping, and a prix fixe menu. What the tropes ignore is the quality of the food, the hospitality, and the charming atmosphere of the place.

I recently attended a 20th birthday party for media and came away convinced that, if he continues like this, Gorji will celebrate a 40th birthday as well.

Some highlights.

'Amuse gueule' of pita bread, hummus and Israeli pickle

Texas wine is on the by-the-glass list! This is the very acceptable face of Texas wine. Reddy Vineyards Viognier/Marsanne Reserve 2019. Grapes from the Texas High Plains AVA.

Appetite-enhancing starter. Pan-seared Spanish sardine and shirazi with spicy remoulade.

Wild caught Pacific smoked salmon with arugula. Diced tomatoes, egg,red onion and lime vinaigrette. Tart. Tasty. And very precise.

Prime Beef Tenderloin (aged 28 days). Never advertised as a steak house, Gorji is too modest, having won several steakhouse prizes.

A luxurious dessert. Vanilla ice cream, diced Turkish figs, roasted pistachios drizzled with Israeli dessert wine.