Gorji Restaurant

This is not your typical Dallas wine list. Chef Gorji's curated selection reads like a passport stamp collection — Lebanese reds, Georgian whites, Greek Nebbiolo — matched to his New Mediterranean cooking. The list is small but deliberate, with a sommelier-driven focus on lesser-known regions that actually make sense with the food.

You'll find maybe 30-40 bottles total, but the range is genuinely exciting. There's Texas representation (Reddy Vineyard, Texas Hills Sangiovese from High Plains), classic French touchstones (Sancerre, Alsace), and then the wild cards: Ktima Karipidis Nebbiolo from Greece, Chateau Ksara from Lebanon, Spanish Ribera del Duero. The list tilts Old World and Mediterranean-adjacent, which tracks perfectly with pomegranate-glazed beef and stuffed eggplants. No bloated Napa Cab section here — this is a list built around the food, not ego.

Ten to fifteen pours rotate through, priced $10-$15, which feels honest for a fine dining spot. The glass selection mirrors the bottle list's global bent — you're as likely to see Spanish Cava or Texas wine as California standards. The sommelier clearly adjusts the pour menu based on what's working, and with regular wine dinners, the by-the-glass options stay fresh.