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JORY Restaurant Review: Did you know that Oregon has an official "state dirt"? Well, it does, and its name is Jory, the nurturing soil that fosters its wine varietals. The restaurant JORY has a gracious and comfortable 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 bustling scene. On fine days, the outdoor patio is a lovely spot to gaze at sweeping Willamette Valley vistas. The region's bounty is on full display, inspiring frequently-changing menus from chef Sunny Jin, who has worked in such establishments as The French Laundry, Tetsuya’s and elBulli. Entrées may include Chinook salmon with lemon fettuccine; grilled Pacific halibut; and Windy Hill Farm chicken complemented by black morels, asparagus and foie gras ravioli. Pastry chef Shelly Toombs creates desserts such as chèvre panna cotta with strawberry-rhubarb compote, and lavender shortbread. The atmosphere is rather formal at dinner, but you can dine more casually earlier in the day on the aforementioned patio, or at the counter fronting the open kitchen. 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 800 bottles available, plus dozens of pours by the glass. Oregon selections are the star attraction --- there are between 125 and 150 state-produced Pinot Noirs alone --- along with commendable selections from across the globe. In addition to a garden harvested by restaurant employees, there is also a vineyard on the property producing Pinot Gris and Pinot Noir.