Jory
www.Jory.com
Hitting the trifecta at Jory, excellent space, superior service & great food
May 23, 2018
www.Jory.com
Hitting the trifecta at Jory, excellent space, superior service & great food
May 23, 2018
Being part of an exquisitely decorated resort has certainly added to the experience at the Jory. This signature restaurant is nicely folded into the central lobby of the resort, while maintaining its own separate character. The tall ceilings of the Jory along with its soft earth tones evoke a certain elegance. No detail has been missed, with the restaurant nicely accented with original paintings and art objects. Ample natural sunlight streams in from large glass windows separating the main dinning room from the terrace, both of which provide an excellent view of the resort's grounds. The tables are generous and nicely spaced, which makes having a conversation very natural. There is a finely decorated bar area, which is separate enough to provide dining privacy, but completes the layout of the restaurant while also flowing into the lobby/lounge of the resort. Lastly, there are also approximately 8-10 seats at a bar-top that faces an open kitchen. These seats can be a bit noisy, especially when the restaurant is full, but provide a glimpse into the fast-paced atmosphere of a large working kitchen.
Service was also a notable standout, especially after receiving mixed service experiences in Portland. The staff was well organized and there were enough of them in the tail-part of their summer high season. Our waiter was knowledgeable and friendly. Food arrived in a timely fashion and there was careful attention given to how it arrived and how it was cleared. While I am certain local area student populations provide a good pool of talent, this staff seemed to be several steps above what one can expect from students on summer break.
A good portion of the food is locally sourced, which you could clearly taste. To start we had grilled asparagus with olives along with squid salad, which had basil in a nice vinaigrette with lettuce, both were fresh and flavorful. For main courses we had seared halibut, which came wrapped in cabbage & fennel, served with fingerling potato confit and fiddlehead ferns.. We also enjoyed pork loin, which was roasted and garnished with pork belly confit agrodolce and was served with Peruvian purple potatoes. The pork was moist and perfectly cooked, and who does not like bacon! For dessert we shared the dark chocolate-pinot noir cake. Along with dessert, a wide range of port, sherry and dessert wine was also sampled.
The cork fee is $25.00/btl. somewhat surprising for a resort to allow this, but perhaps not so unusual in wine-country.
Service was also a notable standout, especially after receiving mixed service experiences in Portland. The staff was well organized and there were enough of them in the tail-part of their summer high season. Our waiter was knowledgeable and friendly. Food arrived in a timely fashion and there was careful attention given to how it arrived and how it was cleared. While I am certain local area student populations provide a good pool of talent, this staff seemed to be several steps above what one can expect from students on summer break.
A good portion of the food is locally sourced, which you could clearly taste. To start we had grilled asparagus with olives along with squid salad, which had basil in a nice vinaigrette with lettuce, both were fresh and flavorful. For main courses we had seared halibut, which came wrapped in cabbage & fennel, served with fingerling potato confit and fiddlehead ferns.. We also enjoyed pork loin, which was roasted and garnished with pork belly confit agrodolce and was served with Peruvian purple potatoes. The pork was moist and perfectly cooked, and who does not like bacon! For dessert we shared the dark chocolate-pinot noir cake. Along with dessert, a wide range of port, sherry and dessert wine was also sampled.
The cork fee is $25.00/btl. somewhat surprising for a resort to allow this, but perhaps not so unusual in wine-country.
