- particolare
- cibo sano
- autentico
- buon servizio
- accogliente
- (15 more)
- Popolari
- Recenti
- SFGateFebbraio 12, 2015Chef Sunny Jin draws from Northwest staples such as salmon, scallops and duck, buttressed by seasonal vegetables and herbs from the resort’s on-site vegetable garden. Leggi tutto
- Wilson Favre-DelerueGiugno 9, 2017Unwelcoming architecture and interior design but good food although on a smallish menu. The wine list is the real gem here, paying tribute to the many appellations of the surrounding area.
- Uncle FishbitsMaggio 16, 2011Sit at the chef's counter... it's an epic experience, and they are all so friendly and informative. The wine flights are AWESOME... and DEFINITELY defer to Tom Bean, if not the best, the single nicest
- Jetset ExtraAgosto 14, 2015Seated at the counter overlooking the open kitchen allowed me the added pleasure of watching the culinary team in action. It felt like a Food Network show without the drama. Leggi tutto
- kate kGiugno 14, 2015Brunch: Fresh Fruit ($5) and Buttermilk biscuits with "Nutella", cinnamon butter and jam ($7)
- Rick NeahringFebbraio 6, 2016I have been coming to Jory regularly for 4 years. I used to be able to count on it for being flawless. Their service is now 1-2 stars at best. Every time. I'm finished with the Jory, sadly.
- Haley BOttobre 19, 2014If you live in the Seattle area and enjoy hanging out on the Eastside, then you will probably like it here.
- Daniel Pollack-PelznerNovembre 1, 2014The steak with local mushrooms was worth it. Beautiful views at sunset.
- The granola parfait for breakfast, the burger for lunch, & the beet salad at dinner are all musts!!
- Ben PedersenFebbraio 21, 2012Everything is really good. Great presentation. Save room for dessert! Amazing.
- Nicholas M.Maggio 27, 2017Food 👎 at price point. Dishes had design flaws-eg. inedible chicharone on pork cheeks-or poor execution-eg. over-seared foie, over-dressed barley. Would not change our table despite empty restaurant.
- Uncle FishbitsMaggio 16, 2011It cut off: Defer to Tom Bean, if not the best, the nicest sommelier I have ever known!