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JORY Restaurant Review: As the restaurant for The Allison Inn & Spa, Jory offers fine dining for breakfast, lunch and dinner. (Jory is the term for Oregon's official "state dirt," the rich loam that nurtures its wine varietals and food crops.) It is gracious and comfortable, the formal dining room glowing 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, an outdoor patio offers sweeping Willamette Valley vistas. Jory grows much of its own produce and even bottles wine, inspiring the frequently changing menus with elegant but not overwrought dishes from chef Sunny Jin. Entrées may include wild Chinook salmon with quinoa, prosciutto, endive salad and parsnip pear purée; pan-seared Muscovy duck with lentils salad, preserved eggplant, figs, salted plums and chermoula; or rabbit involtini with pickled ramps. Pastry chef Shelly Toombs creates seasonal desserts such as chèvre panna cotta with strawberry-rhubarb compote, and lavender shortbread. A three-course lunch tasting and wine pairing menu is an excellent value. At breakfast and brunch, the menu offers simpler but still finely crafted dishes like a steelhead omelet; a smoked albacore tuna melt with aged Gouda, frisée and pickled garden peppers; and a rotisserie lamb sandwich with Meyer lemon accents. More than 800 bottles of wine are available, 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.