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JORY Restaurant Review: Why the name "Jory"? Believe it or not, Jory is the name of Oregon's official "state dirt," the rich loam that nurtures both its wine varietals and its food crops. The restaurant JORY has a gracious and comfortable formal dining room that glows with muted colors and gleaming wood. An open kitchen surrounds a crackling wood grill, while the chef’s table provides front-row views into the action. On fine days, the outdoor patio offers sweeping Willamette Valley vistas. The restaurant grows much of its own produce and even bottles some wine, inspiring the frequently changing menus from chef Sunny Jin, who has worked in such establishments as The French Laundry, Tetsuya’s and elBulli. His dishes are elegant but not overwrought. Entrées may include Chinook salmon with lemon fettuccine; grilled Pacific halibut with fingerling potatoes, rapini and abalone mushrooms; or rabbit involtini with pickled ramps. Pastry chef Shelly Toombs creates desserts such as chèvre panna cotta with strawberry-rhubarb compote, and lavender shortbread. A three-course lunch tasting and wine pairing menu is a good value. At breakfast and brunch, try simpler but still finely crafted dishes such as a steelhead omelet, crab Benedict, or a rotisserie lamb sandwich with Meyer lemon accents. Wine plays a prominent role, with more than 800 bottles available in the cellar, plus dozens of pours by the glass. While Oregon selections are the star attraction --- there are between 125 and 150 state-produced Pinot Noirs alone --- options include commendable wines from across the globe.